Pineapple Strawberry Sorbet

This recipe has been a to me delight on a hot day. Refreshing and easy to make, this sugar free frozen treat is awesome in the summer. What could possibly be easier than tossing frozen fruit and a few other ingredients into the food processor? Let's jump right into this frozen treat!

Pineapple Strawberry Sorbet

1 cup Pineapple chunks, frozen
1 cup Strawberries, frozen
1/2 cup Plain Greek yogurt
1 Tbsp Honey

1. Toss all those goodies in the food processor and blend on high, about 5 minutes, until all is blended smooth. You may need to scrape the sides down once or twice but just give it time and it will blend together nicely. You can enjoy all of this now or save some in Popsicle molds or just in Tupperware in the freezer for later.

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Baked Apple Cinnamon Oatmeal Cups

In the mornings I've usually been in a hurry or running out the door to get to work on time, leaving little time to make breakfast. So having these bad boys ready to grab and go are simple a treat! This is probably the easiest recipe I've made all week. I came home from work the other day and had a sweet tooth craving that would NOT leave me alone. I had been eating lots of berries that day so I wanted to mix it up.

Thank the skies above for APPLES! Apples that come in big bags! Crisp and tart when consumed raw, soft and sweet when baked. 

Apples are grown everywhere and are easy to find year round in nearly every store that carries fresh produce. There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including cooking, eating raw and cider production. 

About 69 million tons of apples were grown worldwide in 2010, and China produced almost half of this total. The United States is the second-leading producer, with more than 6% of world production. Turkey is third, followed by Italy, India and Poland. Apples are often eaten raw, but can also be found in many prepared foods (especially desserts) and drinks. Many beneficial health effects are thought to result from eating apples. According to the United States Department of Agriculture, a typical apple serving weighs 242 grams and contains 126 calories with significant dietary fiber and modest vitamin C content, with otherwise a generally low content of essential nutrients.

Baked Apple Cinnamon Oatmeal Cups

2 cups Oats (I use Gluten Free Rolled Oats)

1 tsp Baking powder (also Gluten Free)

1/4 tsp Salt

1/2 tsp Cinnamon

1 cup Milk (I used unsweetened almond milk but you can use soy, rice or diary)

1/2 tsp Vanilla

1 Egg

1 1/2 Bananas, mashed

1 Apple, cored & diced (I used Ambrosia but you can use any variety)

1. Preheat oven to 375 degrees. 

2. In a bowl mix the oats, baking powder, salt, and cinnamon. 

3. Add the milk, vanilla and egg to another bowl and whisk.

4. In the oats bowl, mix in the banana and the liquid milk mixture.

5. Lastly, fold in the apples. 

6. Spray or line muffin pan and fill each muffin with 1/4 cup of the batter (This should make 12) and bake for 20-25 minutes until they are golden brown. 

7. Let cool in pan 5 minutes, then transfer to cooling rack to completely cool. (This is when I usually sample one)

Other Variations: 

-Adding nuts or dried fruits

-Using green apples for a more tart taste

-Adding honey for a sweeter muffin taste.

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Healthy Jicama Slaw Recipe

Today is all about Jicama! 

Hmmm... what is Jicama you ask?

It looks like a funny potato, but that is because it grows in the ground! It is commonly known as a Mexican Turnip or Mexican Yam. Jicama is unique because it is a root vegetable found in the bean family! Yes I know.. it is a strange combination! 

Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin which is a prebiotic. Jícama is very low in saturated fat, cholesterol and sodium. It is also a good source of potassium and Vitamin C.

Jícama should be stored dry, between 53 and 60°F. Colder temperatures will damage the root; do not refrigerate. A fresh root stored at an appropriate temperature will keep for a month or two. So basically you can treat this bad boy like a potato and you will be fine!

Jicama is preferably eaten raw, it's texture similar to an apple or pear. It is crisp, juicy, and a tad sweet. 

So now that we know what the heck a Jicama is, lets cook with it!

First things first, lets wash and peel our jicama. We are gonna want to cut it in half, this recipe only uses half. Save the other half to make more slaw in the future or experiment with jicama fries, chips, salsas, or other salads.

Healthy Jicama Slaw

Here's what we will need: 

1/2 jicama, sliced into matchsticks
1/2 small head of green cabbage, cored and thinly sliced
1 large sweet apple (Fiji works perfect!), sliced into matchsticks
1/2 cup plain greek yogurt
1/4 cup sugar free mayonnaise (regular works fine too)
2 Tablespoons of lemon juice
1 Tablespoon of sirracha (more or less to your preference) 
Salt & Pepper to taste

1.Get out a nice sized bowl and toss in your jicama, cabbage, and apple. 

2. In another small bowl we are going to whisk together the greek yogurt, mayonnaise, lemon juice, and sirracha. 

3. So now lets pour the yogurt dressing over our bowl full of the jicama, cabbage and apple. Give it a good mix with your spatula and let it sit for 5 minutes.

4. Optional: you can add 1/4 bunch of chopped cilantro to this baby if you'd like. (I enjoy it plain.. I get less anxious about wondering if there is something green in my teeth afterwards) 

5. Serve and enjoy! Store in airtight container, keep refrigerated and stir before serving. 

So here's how mine turned out! 

I was a little crunched for time so I grabbed a bag of shredded cabbage from the salad section and used that instead of cutting my own fresh. That is also how I got a little mix of carrots in there too!

This recipe is easy to make and stores well. It should only take 20 minutes out of your day and is great food prep to get your vegetables in!

Other variations:

-Using vanilla greek yogurt for a sweeter flavor profile

-Adding roasted nuts on top

-Using pineapple juice instead of lemon juice

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