Dessert 01 June 2020

Good-for-You Sweet Treats

(Family Features) While eating healthy and enjoying sweets seldom go hand-in-hand, choosing the right combination of nutritious ingredients can allow for guilt-free indulgences that shirks conventional dieting wisdom. In fact, some eating plans take it a step further by actually encouraging eating big in the evening when you’re naturally hungriest to help achieve your weight loss goals.

For example, “Always Eat After 7 PM,” written by Joel Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.

Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for No Bake Salted Caramel Bars, Cherry Garcia Ice Cream and Fruit Tarts can satisfy that sweet tooth before heading to bed.

Learn more about the diet and book at joelmarion.com.

 

Fruit Tarts

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 40 minutes
Cook time: 1 hour, 20 minutes
Servings: 20

Custard:

  • 8          egg yolks
  • 1          cup raw honey
  • 1          tablespoon coconut flour
  • 3          cans (13 2/3 ounces each) full-fat coconut milk
  • 1          teaspoon vanilla extract
  • 1/4       teaspoon lemon zest

Sugar Cookie Crust:

  • 1/2       cup coconut oil, plus additional for greasing
  • 1/2       cup palm shortening
  • 1          cup coconut palm sugar
  • 1          teaspoon baking soda
  • 1          teaspoon cream of tartar
  • 1/4       teaspoon salt
  • 3          egg yolks
  • 1⁄2       teaspoon vanilla extract
  • 1          cup blanched almond flour
  • 1⁄4       cup coconut flour
  • 2          tablespoons arrowroot starch

Toppings:

  • 2          kiwis, peeled and sliced
  • 1          mango, peeled, pitted and sliced into 1/2-inch strips
  • 1/2       cup raspberries
  • 1/2       cup blackberries
  • 1/2       cup blueberries
  • 1/2       cup red grapes
  • 1          cup strawberries, thinly sliced
  • fresh mint leaves, for garnish
  1. To make custard: In saucepan, whisk egg yolks and honey until smooth. Mix in coconut flour.
  2. In medium saucepan over medium heat, combine coconut milk, vanilla extract and lemon zest; bring to boil then remove from heat.
  3. Pour hot milk mixture into egg yolk mixture, stirring while pouring. Over low heat, simmer 5 minutes, stirring constantly.
  4. Remove from heat and let cool, continuing to stir occasionally. Once cooled to room temperature, pour into individual custard cups. Chill in refrigerator 30 minutes, or until serving.
  5. To make crust: Heat oven to 350° F. Line bottom of pie pan with parchment paper and grease with coconut oil.
  6. In large mixing bowl using electric mixer on high, beat coconut oil and palm shortening 30 seconds. Add coconut palm sugar, baking soda, cream of tartar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in almond flour, coconut flour and starch. Chill dough in refrigerator 15 minutes.
  7. Press chilled cookie dough into bottom of pie pan and 2 inches up sides. Bake 12 minutes, or until crust is golden and browned on top and edges. Remove from oven and cool 10 minutes. Place cooled crust in refrigerator 30 minutes or overnight before assembling.
  8. To assemble fruit tarts: Spread custard over chilled crust. Decorate top in circular pattern with kiwis, mango strips, raspberries, blackberries, blueberries, grapes and strawberries.
  9. Before serving, chill at least 30 minutes or freeze 1 hour to help keep toppings in place.
  10. Remove from freezer and set out at room temperature 20 minutes before slicing. Garnish with mint leaves.

Nutritional information per serving: 192 calories; 14 g fat; 16 g carbohydrates; 61 mg sodium; 2 g fiber; 1 g protein; 9 g sugar.

Cherry Garcia Ice Cream

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 10 minutes
Servings: 4

  • 1/4       cup fresh Bing cherries, pitted and halved
  • 1/4       cup stevia-sweetened dark chocolate bar, chopped
  • 3          overripe frozen bananas, peeled and cut into 1-inch pieces
  • 1/4       cup unsweetened coconut milk
  • 1 pinch sea salt
  1. Chill cherries and dark chocolate.
  2. In food processor, pulse frozen bananas, milk and salt until smooth, creamy consistency of soft serve is achieved. Stir in cherries and chocolate. Serve immediately or place in freezer-safe container and freeze until serving.

Nutritional information per serving: 165 calories; 7 g fat; 27 g carbohydrates; 134 mg sodium; 6 g fiber; 2 protein; 12 g sugar.

No Bake Salted Caramel Bars

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 30 minutes
Cook time: 40 minutes
Servings: 30

Cookie Layer:

  • 2 1/2    cups raw pecans
  • 8          pitted dates, soaked in hot water 10 minutes then drained
  • 2          tablespoons blanched almond flour
  • 1          teaspoon coconut flour
  • 1/4       teaspoon sea salt
  • 1/4       cup granular zero-calorie, natural sweetener
  • 3          tablespoons coconut oil, melted

Caramel Layer:

  • 1/2       cup coconut palm sugar
  • 1/2       cup granular zero-calorie, natural sweetener
  • 2          tablespoons full-fat coconut milk
  • 2          tablespoons coconut oil
  • 1          pinch sea salt
  • 1          tablespoon vanilla extract
  • 1/2       teaspoon baking soda

Chocolate Layer:

  • 2          cups stevia-sweetened chocolate chips
  • 2          tablespoons coconut oil
  • coconut oil
  • 1/3       cup dry roasted macadamia nuts, chopped
  • coarse sea salt
  1. To make cookie layer: Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat.
  2. Transfer toasted pecans to food processor and pulse until fine. Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms.
  3. To make caramel layer: In skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil. Once boiling, decrease heat to low and cook 5 minutes, stirring often.
  4. Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often.
  5. Remove caramel from heat and let cool and thicken 5 minutes.
  6. To make chocolate layer: In double boiler, melt chocolate chips and coconut oil. Stir until mixture is smooth then remove from heat.
  7. To assemble salted caramel bars: Line bottom and sides of 9-by-9-inch baking pan with parchment paper, leaving some hanging over sides. Lightly rub parchment paper with coconut oil.
  8. Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden.
  9. Pour caramel over cookie layer and spread to coat evenly. Place in freezer 5 minutes. Pour chocolate over caramel and spread to cover evenly. Sprinkle with macadamia nuts and coarse salt. Place in freezer 10 minutes until chocolate sets.
  10. Use overhanging parchment paper to ease set mixture out of pan. Transfer to cutting board and slice into bite-size bars.

Nutritional information per serving: 180 calories; 15 g fat; 15 g carbohydrates; 56 mg sodium; 4 g fiber; 2 g protein; 4 g sugar.

Source: Promote A Book

Meal Ideas 28 May 2020

Make a Commitment to More Family Meals

(Family Features) Spending moments together with loved ones carries obvious benefits like time to catch up and opportunities to bond, but sharing meals actually provides definitive value for families. With restricted social interactions and confinement at home due to COVID-19, many families are facing meal challenges that have shifted from juggling busy schedules to seeking new ways to mix up the traditional menu or using digital solutions to reconnect at a virtual table.

A study published in the "Journal of Nutrition Education and Behavior" funded by the FMI Foundation shows that more frequent family meals are associated with better dietary and family functioning outcomes. The results build on years of previous research studies to punctuate the creation of the Family Meals Movement, which encourages Americans to pledge to share one more family breakfast, lunch or dinner at home per week.

Consider these notable findings from the study:

  • Family meals improve fruit and vegetable consumption. Studies show a positive relationship between family meal frequency and fruit and vegetable intake when examined separately, but also when fruit and vegetable intake are combined.
     
  • Family meals improve family dynamics. Nearly all the studies included in the systematic review and meta-analysis demonstrated a positive relationship between family meal frequency and measures of family functioning. Family functioning is defined as family connectedness, communication, expressiveness and problem-solving.

"There are thousands of individual studies that examine the impact of family meals on nutrition and family behavior, but this meta-analysis looks at the relationship between family meal frequency and family functioning outcomes," said David Fikes, executive director of the FMI Foundation. "We can confirm that family meals are a valuable contributor of improved nutrition and family dynamics."

Find tips, recipes and ways to increase your family meal frequency despite COVID-19 circumstances at familymealsmovement.org.

German Fruit Tart

Recipe courtesy of Deanna Segrave-Daly on behalf of the FMI Foundation

  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat pastry flour
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon half-and-half or cream
  • 1/8 teaspoon almond extract or 1/4 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, thinly sliced
  • cornstarch
  • sliced strawberries
  • sliced kiwi
  • sliced banana
  • blueberries
  • 2 teaspoons turbinado or powdered sugar (optional)
  1. Preheat oven to 350 F.
  2. To make crust, beat together flours, sugar, egg, half-and-half and almond extract. Add butter slices and mix together until sticky ball of dough forms. Refrigerate 30-60 minutes.
  3. On heavily floured surface, knead dough a few times and roll out to fit greased 10-inch tart pan.
  4. Carefully spread dough into tart pan and bake 15-20 minutes, or until tart starts to turn golden brown. Remove from oven and cool.
  5. Dust crust with cornstarch to help fruit stick to crust. Arrange strawberries, kiwi, banana and blueberries on top of crust; sprinkle with sugar, if desired.

Hawaiian Chicken Pizza

Recipe courtesy of Toby Amidor on behalf of the FMI Foundation
Prep time: 10 minutes
Cook time: 20 minutes

  • Nonstick cooking spray
  • 1 1/2 cups shredded rotisserie chicken
  • 3/4 cup barbecue sauce
  • 1ready-made pizza crust or whole wheat pizza crust (10 ounces)
  • 1 cup canned or jarred tomato sauce
  • 2 cups shredded mozzarella cheese or part-skim mozzarella cheese
  • 1 cup finely chopped fresh pineapple or canned pineapple tidbits packed in 100% juice
  1. Preheat oven to 375 F. Coat pizza pan or baking sheet with nonstick cooking spray.
  2. In medium bowl, combine rotisserie chicken and barbecue sauce.
  3. Place pizza crust on pan and evenly spread tomato sauce over crust. Sprinkle evenly with cheese. Top evenly with rotisserie chicken mixture and pineapple.
  4. Bake until crust is crisp and browned around edges, about 10 minutes. Let pizza cool 10 minutes before cutting into eight slices.

Peanut Butter Banana Protein Baked Oatmeal

Recipe courtesy of Lauren Harris-Pincus on behalf of the FMI Foundation
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 packets stevia (sugar substitute) or preferred sweetener
  • 1/2 cup powdered peanut butter
  • 1 scoop (1/4 cup) vanilla plant-based protein powder
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup nonfat plain Greek yogurt
  • 3 tablespoons liquid egg whites
  • 1 ripe banana (4 ounces), mashed
  • 1 teaspoon vanilla extract
  • 1 ripe banana (4 ounces), sliced into 24 slices
  1. Preheat oven to 350 F.
  2. In large bowl, combine oats, baking powder, cinnamon, salt, stevia, powdered peanut butter and vanilla protein powder.
  3. In separate bowl, combine almond milk, yogurt, egg whites, mashed banana and vanilla extract.
  4. Add oat mixture to wet ingredients and gently stir until fully combined.
  5. Line 9-inch brownie pan with parchment paper. Pour mixture into pan and spread evenly.
  6. Top with banana slices in four rows of six slices each.
  7. Bake 27-35 minutes, or until golden brown and set.
  8. Let cool and cut into six rectangles. Wrap and refrigerate extras until ready to eat.

Source:  FMI Foundation

Holiday 10 April 2019

Grill Up a Great Father's Day

(Family Features) Moms and kids can make Father's Day exciting this year by making Dad some great tasting treats from the heart.

Not only will it keep spending in check, the results will taste delicious and kids will have fun being part of the action.

Start by serving Dad breakfast in bed. Try a Kiwifruit Potassium Power Smoothie, an all-natural smoothie that is a meal in itself. Kids can personalize the breakfast by peeling and cutting kiwifruit into stars, hearts and other fun shapes to add to the smoothie. (Kiwifruit shapes can also top pancakes or cereal.)

Later in the day, older kids can be Dad's helper at the grill. Try sweet and juicy fruit skewers along with Curried Turkey Sliders With Chutney - the tropical flavor of the kebabs and the tangy curry of the sliders make the perfect taste combination that will make Dad feel really special.

Fresh fruit also perks up cocktails and mocktails. A Green Kiwifruit Vesper cocktail or mocktail is just the thing to finish off an unforgettable Father's Day.

Quick tips on cooking with kiwifruit

  • Green kiwifruit is a natural meat tenderizer. Simply peel and mash a kiwifruit and spread it on a cut of meat. Let stand for 10 to 15 minutes and then lightly scrape off the kiwifruit before cooking.
  • Look for plump and smooth-skinned kiwifruit with no wrinkles, bruises or punctures. Ripe green and gold kiwifruit will keep at room temperature for a few days. Keep them in a plastic bag in the refrigerator to store longer.
  • To speed up the ripening process, put kiwifruit in a brown bag with an apple or banana and leave on your kitchen counter.

More recipes and nutritional information are available at www.zesprikiwi.com.

Curried Turkey Sliders With Kiwifruit Chutney

Prep time: 15 minutes
Cook time: 6 minutes
6 servings

Chutney

  • 2 Zespri green kiwifruit, peeled, finely diced
  • 1 tablespoon golden raisins
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  1. Combine kiwifruit, raisins, sugar and salt in small bowl and mix. Make chutney just prior to serving.

Curried Turkey Sliders

  • 1 pound lean ground turkey
  • 1/4 cup finely diced onion
  • 2 tablespoons chopped cilantro
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 mini burger or small dinner rolls, split and toasted
  1. Preheat grill to medium. Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl. Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through. Place on buns; top with chutney.

Green Kiwifruit Vesper

Prep time: 3 minutes
2 cocktails

  • 2 Zespri green kiwifruit, peeled, chopped
  • 2 ounces vodka
  • 2 ounces gin
  • 2 ounces Lillet Blanc
  • 1 cup ice
  1. Muddle kiwifruit, vodka, gin, Lillet Blanc and ice in cocktail shaker. Shake all ingredients and strain into two sugar-rimmed martini glasses. Garnish with unpeeled kiwifruit slice.

For a mocktail, substitute 6 ounces white grape juice and a dash of bitters for alcohol.

Kiwifruit Potassium Power Smoothie

Prep time: 5 minutes
2 servings

  • 1 cup vanilla soymilk, fortified (or regular milk)
  • 1 cup orange juice, calcium fortified
  • 2 Zespri gold or green kiwifruit, washed, unpeeled, chopped
  • 1 banana, sliced
  • 1/2 cup ice cubes
  • 2 tablespoons soy protein powder
  • 1 teaspoon honey
  1. Blend all ingredients in blender on high for 20 to 30 seconds or until smooth. Serve immediately.

Summer Kebabs

Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10 minutes
8 servings

  • 2 Zespri green kiwifruit, peeled and cut into halves
  • 2 tablespoons lemon juice
  • 1/2 cup honey
  • 1 teaspoon ginger, fresh, grated
  • 1/2 teaspoon cinnamon, ground
  • 8 Zespri green kiwifruit, peeled and cut in half widthwise
  • 2 peaches, peeled, pitted and cut into 1-inch pieces
  • 1/2 pineapple, peeled, cored and cut into 1-inch pieces
  • 8 strawberries, hulled
  • 2 bananas, peeled and cut into 1-inch pieces
  • 8 wooden skewers
  1. Purée lemon juice, honey, ginger, cinnamon and 2 kiwifruit, in food processor until smooth to make kiwifruit glaze. Do not crush kiwifruit seeds; set aside.
  2. Place prepared fruit in large bowl. Pour puréed kiwifruit glaze over fruit and gently toss to coat. Marinate for 30 minutes. Arrange mixed fruits on skewers. Brush grill with oil. Preheat grill.
  3. Grill fruit over medium heat for 5 minutes on each side, brushing with kiwifruit glaze until light brown. Serve immediately.

Source: Zespri Kiwifruit

Snacks 21 July 2017

Snack Smarter with Dairy

(Family Features) Americans are snacking more and more these days, with the average person consuming 25 percent of daily calories in the form of snacks. This school year, aim for an A-plus in nutrition by snacking smarter on nutrient-rich dairy products.

Snacking goes hand-in-hand with dairy products since they are a tasty, convenient and cost-effective way to fuel up throughout the day. There are a variety of grab-and-go milk, cheese and yogurt products that provide portable nutrition.

What’s more, dairy packs a nutritious punch. Together, milk, cheese and yogurt provide nine essential nutrients, including high-quality protein, an important nutrient to include in snacks since it helps you feel fuller longer. 

Boost your snacking IQ with these smart tips:

  • Add dairy to your favorite treats for a well-rounded snack. Pair cheese sticks with fresh fruit, such as an apple, pear or grapes. Reach for cheese cubes and whole-grain crackers when you want something savory. Or dip strawberries in yogurt for a tasty, sweet treat. For a kid-friendly snack, make it hands-on fun by creating colorful fruit and cheese kabobs.
  • Flavored milk provides the same nine essential nutrients as unflavored milk. The only difference is the addition of flavorings and minimal amounts of sugar, which can lead to improved consumption, especially among children.
  • Whip up a dairy-based smoothie made for an on-the-go snack or create your own yogurt parfait, such as this flavorful recipe that combines favorites like peanut butter and bananas in a deliciously refreshing treat.

For more tips and recipes to help you snack smarter, and for stories about dairy farm families and where dairy foods come from, visit MidwestDairy.com.

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Peanut Butter Banana Crunch Yogurt Parfait

Recipe courtesy of the Midwest Dairy Council
Prep time: 10 minutes
Servings: 1

  • 1          cup nonfat, light vanilla yogurt
  • 1          tablespoon creamy peanut butter
  • 1          tablespoon chopped walnuts
  • 4          pretzel twists, crumbled (about 1 tablespoon)
  • 1          banana, sliced
  1. In small bowl, mix yogurt and peanut butter together. In separate bowl, toss walnuts and pretzels together.
  2. In tall glass, build parfait. Layer 1/2 cup yogurt, half of banana slices and 1 tablespoon of walnut/pretzel mixture. Repeat layers. Serve immediately.

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Rainbow Fruit and Cheese Kabobs

Recipe courtesy of the Midwest Dairy Council
Prep time: 15 minutes
Servings: 6

  • 8          wooden skewers
  • 6          ounces Monterey Jack cheese, cut into 18 cubes
  • 1/2       cup strawberries, halved
  • 1/2       cup cantaloupe, cut into 3/4-inch cubes
  • 1/2       cup pineapple, cut into 3/4-inch cubes
  • 1          kiwi, peeled and cut into 6 pieces
  • 1/4       cup blueberries
  • 6          purple grapes
  1. Thread each skewer with one piece of cheese, one strawberry half, one cantaloupe cube, one pineapple cube, another piece of cheese, one piece of kiwi, two blueberries, one grape and another piece of cheese. Repeat pattern with remaining skewers.
Healthy 04 April 2017

Picnics With Panache

Swing into summer with a basketful of delicious picnic fare ready to share in minutes

(Family Features) Good friends, great food, and the best season for outdoor entertaining add up to one thing — a glorious picnic season. If you’re just warming up to the idea of planning a picnic at the park or a backyard potluck, it’s the prime time to prepare and make your plans.

First set the date with your best mates. Then grab the gingham tablecloth and break out the picnic basket. What to serve? Start simple with a menu that’s casual, delicious, and easy to make and take, especially if you’re off to the perfect picnic destination.

Choose light, flavorful pasta salads that combine summertime flavors, such as creamy ranch and Dijon mustard, or chicken with marinated artichoke hearts. Be prepared to pass the deviled eggs more than once. Bring along fresh fruit for a refreshing dessert. And, try a cool lemonade that combines two favorite summertime flavors — watermelon and kiwi.  All that’s left is to savor every moment and every bite!

Picnic Season’s Top Tips

Consider these hints for summer gatherings:

  • An “eggs-cellent” way to tote deviled eggs: sandwich two halves with filling sides together, wrap well with plastic wrap, and place in a chilled, insulated box.
  • When the ants begin their march, reach for a natural deterrent — vinegar. Fill a spray bottle with white vinegar to have at the ready.
  • Cooking for a crowd? Streamline your menu by choosing convenience products, such as boxed salad mixes that only require a few on-hand ingredients. Reach for prewashed, precut veggies. And, sprinkle a bit of flavor onto grilled potatoes and salads by adding a tasty topper, such as Bac~Os (an easy option that is less messy than frying bacon).
  • Got sunscreen? Make sure it’s in your pack.

For more great summertime recipes and tips, visit www.bettycrocker.com.

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Creamy Ranch Pasta Salad

Makes: 6 servings

  • 1 box Betty Crocker Suddenly Salad ranch and bacon pasta salad mix
  • 1/2 cup mayonnaise or salad dressing
  • 1 tablespoon Dijon mustard
  • 4 medium green onions, chopped
  • 1 medium stalk celery, thinly sliced
  • 3 hard-cooked eggs, coarsely chopped
  • 1 hard-cooked egg, sliced
  • Paprika
  1. Empty pasta into 3-quart (or larger) saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.
  2. In large bowl, stir together seasoning mix, mayonnaise, mustard, onions and celery. Add pasta and chopped eggs and stir until evenly coated. Garnish with egg slices and paprika.
  3. Store in refrigerator.

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Chicken and Artichoke Pasta Salad

Makes: 6 servings

  • 1 box Betty Crocker Suddenly Salad classic pasta salad mix
  • 3 tablespoons cold water
  • 2 tablespoons vegetable oil
  • 1 cup cubed, cooked chicken
  • 1 6-ounce jar marinated artichoke hearts, drained
  • 1/4 cup sliced ripe olives
  • 2 tablespoons grated Parmesan cheese
  1. Empty pasta into 3-quart (or larger) saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.
  2. In large bowl, stir together seasoning mix, cold water, and oil. Stir in pasta, chicken, artichokes, olives, and cheese. Store in refrigerator.

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Watermelon Lemonade With Kiwifruit Splash

Makes: 6 1-cup servings

  • 2 kiwifruit, peeled and cut into fourths
  • 1 1/2 teaspoons sugar
  • 4 cups cubed, seedless watermelon
  • 1 12-ounce can frozen lemonade concentrate
  • 2 cups water
  1. Place kiwifruit and sugar in blender; cover and blend on medium just until smooth. Pour into another container; freeze 1 to 2 hours or until firm.
  2. Place watermelon in blender; cover and blend on medium until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
  3. Pour watermelon lemonade into glasses. Spoon a dollop of frozen kiwifruit mixture on top. Serve immediately.

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Poppy Seed Salad

Makes: 6 servings

  • 1/4 cup honey
  • 1/4 cup frozen limeade concentrate, thawed
  • 2 teaspoons poppy seeds
  • 1 cup strawberries, halved
  • 1 cup cubed pineapple
  • 1 cup fresh blueberries
  • 1 cup cubed watermelon
  1. In large bowl, mix honey, limeade concentrate, and poppy seeds.
  2. Carefully toss in fruits.

 

Devilishly Good Eggs

Makes: 6 servings

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise or salad dressing
  • 2 tablespoons Betty Crocker Bac~Os bacon-flavored bits or chips
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon or yellow mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Cut eggs lengthwise in half. In small bowl, slip out yolks and mash with fork.
  2. Stir in remaining ingredients except egg white halves.
  3. Fill egg white halves with egg yolk mixture, heaping it lightly.

 

Source: Suddenly Salad

Beverages 13 June 2016

A New Twist for Lemon and Lime Lovers

(Family Features) It’s summer and there’s little that can compare to the refreshing sparkle that fresh lemon or lime gives a tall glass of iced tea or an ice-cold bottle of water. (And how about that great citrus taste on grilled fish?) But it’s not always easy — or convenient — to bring a whole lemon or lime with you when you’re on the go. Worse yet, it’s so frustrating to reach for a fresh lemon or lime at home only to realize either you’re out or they’ve gone bad sitting in your refrigerator.

Now, there’s good news for lemon and lime lovers. Fresh squeezed lemon and lime taste is now as simple as a tear of a packet or a shake of a bottle — and you don’t have to worry about it going bad before you’ve had a chance to use it. True Lemon and True Lime crystallized lemon and lime substitutes are made with 100 percent all-natural ingredients including real lemon and lime juice and oils. Available in packets and now rolling out nationwide in shaker containers, both can be used just like you would fresh lemon or lime juice.

True Lemon and True Lime can add true citrus flavor to:

  • Drinks and smoothies,
  • Marinades, rubs and flavoring pastes,
  • Sauces,
  • Main dishes,
  • Fruits, vegetables and side dishes,
  • Desserts and
  • Any dish or drink that needs flavor-enhancing lemon or lime.

Convenient packets of the all-natural crystallized lemon and lime are also great to take to the office, to the gym or on summer vacation — anytime you’re on the go. Each packet contains the equivalent of 1 tablespoon of fresh lemon or lime juice with no calories, carbohydrates, preservatives or sodium, but with a full 25 percent of an adult’s daily vitamin C requirement. True Lemon and True Lime shakers have the same health benefits and offer an easy way for home chefs to sprinkle on a zesty citrus taste. They are also a great salt substitute for those watching their sodium intake.

For more information and recipes, visit www.truelemon.com.

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Luscious Lime Summer Smoothie

Makes 1-1/2 cups

  • 3/4 cup orange juice
  • 2 packets True Lime
  • 1 ripe medium banana
  • 3 tablespoons chopped fresh mint
  • 2 kiwi fruit, peeled and halved
  • 2 cups crushed ice
  1. Place all ingredients in blender and blend until smooth.

Lemon Herb Salmon

Serves 4

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 4 packets True Lemon
  • 1 clove garlic, minced
  • 1/8 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1 tablespoon chives
  • 1 teaspoon ground black pepper
  • 4 medium salmon steaks, cut 1/4 inch thick
  1. In large bowl, combine all ingredients except salmon steaks; mix well. Add fish to bowl; spoon marinade over fish until well coated. Cover; refrigerate at least 2 hours, turning fish over after 1 hour.
  2. Place fish on broiler pan or on hot grill. Broil or grill 4 to 6 inches from heat, 10 to 15 minutes or until fish flakes easily with fork.

Source: True Lemon

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