Page 72 - Senior Link Magazine Spring 2026 - Online Magazine

RECIPES Thanks to United Market Streets' Lifestyle Desk for their contribution
to Senior Link’s recipe section.

MAPLE BALSAMIC ROASTED CARROTS

WHAT YOU NEED
• 1 lb baby carrots or carrot sticks • 2 Tbsp maple syrup • ¼ tsp salt
• 1 Tbsp avocado oil or olive oil • 2 garlic cloves, minced • cracked black pepper, to taste
• 2 Tbsp balsamic vinegar • 1 tsp dried thyme • ¼ cup goat cheese, crumbled (optional)

HOW IT’S MADE
1. Preheat oven to 425 degrees and line a carrots from the bowl and spread 5. Drizzle the remaining sauce over the
baking sheet with parchment paper. them out onto your prepared pan. carrots once they are removed from
2. Whisk balsamic vinegar, honey, (Reserve the liquid in your bowl to the oven; toss and serve immediately
with crumbled goat cheese sprinkled
brush over the carrots later.)
and oil together; pour half of it over over the top if desired.
carrots. Add garlic, dried thyme, salt, 4. Place the pan in the oven and roast
and black pepper to taste and toss for 20-25 minutes or until tender.
until the carrots are fully coated. During the last 5-10 minutes, brush
3. Using a slotted spoon, remove the the reserved liquid over the carrots.

LEMON BLUEBERRY MUFFINS

WHAT YOU NEED
• 1/3 C coconut oil, melted and cooled • juice of 1 medium lemon • 1 tsp baking powder
• 2 – 4 Tbsp honey • 1/3 C milk • pinch of salt
• 2 eggs • 1.5 C oat flour • 1 C frozen blueberries

HOW IT’S MADE
1. Preheat oven to 350 degrees and line 3. Fold in oat flour, baking powder, salt, 4. Transfer to muffin pan; bake for 20-25
a muffin pan with muffin liners or and almond milk and stir until just minutes until done. Allow muffins to
grease with coconut oil. combined. Fold in blueberries very cool.
2. Whisk coconut oil, honey, eggs, and gently. 5. Store in fridge or freeze.
lemon juice in a bowl.

CHICKEN STRAWBERRY SALAD BOWLS

WHAT YOU NEED
• 2 cups cooked brown rice chopped Romaine lettuce • 4 slices bacon, chopped; ½ Baked Brown Rice
(see recipe below) • 2 cups strawberries, diced cup pecan pieces; ½ cup • 1 1/2 cups brown rice
• 1 lb. chicken, cooked and • 1 small red onion, diced cheese (optional) • 2 1/2 cups HOT water
diced • olive oil and balsamic
• 5 oz. baby spinach or • 2 small avocados, diced vinegar to taste • 1 tsp salt (optional)
HOW IT’S MADE
Baked Brown Rice casserole dish with foil and bake on 2. Build each bowl; divide ingredients
1. Preheat oven to 375 degrees. middle rack for 1 hour. into bowl in order listed.
2. Place rice into an 8-in. square dish. Salad Bowl Instructions 3. Serve immediately.
Pour hot water over the rice and 1. Cook brown rice according to
sprinkle salt if desired. Quickly cover instructions.
This page is generously sponsored
by United Market Street