Search This Blog

Tuesday, June 15, 2010

Hula Smoothie

Hula Smoothie

1 handful strawberries fresh or frozen
1 cup milk
1 tablespoons of pina coloda mix
1 or 2 slices of pineapple
around 10 ice cubes
a small slice of watermelon, deseeded
1/4 cup of sugar

Add each ingredient into the blender. Blend for about 3 minutes or until smooth and the ice cubes are blended.Pour and serve. Enjoy!

Banana Boat Smoothie

Banana Boat Smoothie
2 bananas
1/2 cup of orange juice
1/2 cup of vanilla yogurt
1 can of pineapple juice
1 cup ice cubes
Peel bananas and place in blender. Add orange juice. Add vanilla yogurt. Next add pineapple juice then add ice. Blend for 30 seconds. Enjoy a refreshing smoothie!

Quick and Easy Fruit Dip

Quick and Easy Fruit Dip
1 jar Marshmellow fluff
1 8oz box of cream cheese
2 Tbsp Orange Juice concentrate, thawed

In a medium size serving bowl, mix together marshmallow creme, cream cheese, and orange juice. Refrigerate and serve chilled.

Monday, June 14, 2010

Fruit Salsa with Cinnamon Chips

I made this to go with dinner a couple of weeks ago and it was a huge hit with the whole family! The flavors are perfect for summer and since the salsa part requires very little sugar it's a fairly healthy dish.

Fruit Salsa With Cinnamon Chips
3 Medium Granny Smith Apples- Cored peeled and diced
4 cups strawberries-cored and chopped
3 Kiwi's- peeled and diced
the zest and juice of one orange
2 Tbsp brown sugar

Combine the above ingredients and toss to distribute the sugar.

Cinnamon Chips
8-10 raw tortilla's cut into wedges (I like the kind from Costco)
cinnamon/sugar mixture 

Spread the Cinnamon sugar mixture on a plate. Dip both sides of each tortilla wedge into the mixture  and place onto a baking sheet. bake a t 350- just watch for the tortilla wedges to start to bubble and the sugar start to melt a bit. Cool completely!

Note* If the tortilla's seem a little dry-ish then I just barely spray them with a touch of Pam and then the sugar mixture will stick to the chip better.

Sunday, June 6, 2010

Fruit, Nut, and Wheat Berry Salad

On a trip to visit our good friends, I sampled this recipe and fell in love!  It is delicious and healthy and another great way to incorporate some food storage into everyday eating. So what do you say? Let's rotate some of that food storage before it goes bad! I like to eat it for breakfast but it's called a salad hmmm I think that it great both ways; what do you think?

Since I neglected to take a pic of my batch 
I found this picture from Food Network, Here.
Fruit, Nut, and Wheat Berry Salad 
(this is breakfast to me!:))
1 orange
2 cups cooked wheat berries
1/2 cup pecans, coarsely chopped
1/3 cup dried cranberries
1 large crisp apple, cored and diced

2 Tbsp Apple cider vinegar
1 Tbsp honey or agave
1/4 tsp black pepper (optional)
3 Tbsp vegetable/canola oil (don't try to substitute EVOO I know this from a sad mistake.)
1/4 tsp salt
Zest the orange into a large serving bowl. Then juice the orange into a small separate bowl and toss in the cranberries. Let the mixture sit at room temperature for 20 minutes. Mix the wheat berries, diced apple, and pecan halves in with the orange zest. Drain the cranberries, reserving the juice, and toss them in to the wheat berry mixture. Mix the reserved orange juice, vinegar, oil, honey, salt and pepper. Pour over the salad and mix well. You must must must cover and refrigerate for at least an hour to blend the flavors. It's a huge temptation to just dig right in but I promise your patients will be handsomely  rewarded! This salad makes an excellent breakfast and is great as a left over because the flavor just gets better and better.

Basic Cooked Wheat Berries:
1 cup wheat
4 cups water
1 tsp salt
Place in 4-6 quart slow cooker. Turn on high and cook for 3-4 hours or until the wheat is chewy. Drain off any excess water. You could cook it overnight on low but I don't recommend it because if you over cook it then things aren't pretty. The wheat can be refrigerated for 3 days or up to 2 months in the freezer.