The standout “star” in this flavorful fruit salad is the addition of Cotton Candy® grapes. This newer, super sweet variety delivers a very distinctive flavor worthy of its memory-invoking name. For the best presentation, do not add the strawberries to the salad until right before serving. Otherwise, the lighter-colored fruits will absorb their bright red color. To prevent browning, slice and add kiwi to the bowl right before serving, as well. Note: Cotton Candy® grapes are not a genetically modified food. Instead, their wonderful taste is the result of selective natural cross-breeding practices conducted over many years.
For the Yogurt Dip:
1 c. plain, full-fat Greek yogurt
2 T. honey
1 t. ground cinnamon
For the Fruit Salad:
1 c. seedless green grapes, washed and halved
1 c. fresh pineapple, cut into chunks
1 large ripe mango, peeled and cut into chunks
¼ c. fresh pineapple juice
Zest of 1 lime
2 T. fresh lime juice
2 T. fresh mint, finely chopped
Optional: 1 T. honey
1 c. fresh strawberries, hulled and cut into chunks
2 large fresh kiwi, peeled, halved, and sliced
Prepare yogurt dip by combining all ingredients in a medium bowl. Cover and place in refrigerator until ready to use.
To assemble fruit salad, combine prepared grapes, pineapple, and mango in a large glass or other non-reactive bowl. Add pineapple juice, lime zest and juice, and mint to bowl and toss to combine.
For additional sweetness, drizzle mixture with honey and gently stir to combine, if desired.
Chill fruit mixture in refrigerator for at least one hour. Place prepared strawberries in a separate container to chill at the same time.
Once chilled, remove fruit salad and strawberries from refrigerator and add strawberries and freshly sliced kiwi to the bowl. Gently stir to combine and serve immediately with honey-yogurt dip.
*If possible, use Cotton Candy® green grapes **zest lime before juicing
There are few things better than the combination between cranberry and orange. This is a fruity and refreshing infused water to enjoy early in the morning or with your meals.
* Herbs (optional)
1. Slice your cranberries in half to help release the juice.
2. Slice oranges thinly.
3. Add the cranberries and orange slices to a pitcher or infusing bottle.
4. Add in some herbs of your choice; mint and basil work well.
Pie Ingredients ~
Prepared Pie Crust (or use the recipe below and make your own coconut crust)
1/4 cup sugar
1 1/2 cups milk
1/4 tsp nutmeg
Preheat Oven to 475 degrees F
Beat Egg lightly, add sugar and salt. Add milk slowly beating well. Pour into prepared pie shell, sprinkle with nutmeg and bake at 475 F for 10 minutes. Reduce heat to 425 F and bake until custard is firm and lightly browned.
This makes 1 serving. Great for kids to learn a little bit of science. Feel free to double the recipe for a larger serving.
½ cup half and half or whole milk
½ teaspoon vanilla extract
1 tablespoon sugar
½ cup Kosher or Rock salt
4 cups ice (crushed or cubed)
2 quart size sealable freezer bags
2 gallon-size sealable freezer bags
candy sprinkles, fruit puree, fudge or caramel sauce, chopped nuts, etc
Combine the half and half, sugar and vanilla extract in the quart-size bag. Seal the bag tightly, then put it in another quart size bag and seal carefully so that none of the liquid will leak out.
Fill the gallon-size ziplock bag halfway with ice cubes. Sprinkle the ½ cup Kosher salt over the ice cubes. (the salt helps lower the freezing point of the water)
Put the quart size bag filled with ingredients into the bag of ice and salt. Seal the gallon-size ziplock bag (be sure to get out as much air as possible). If the bag begins to leak, I recommend double bagging it to reduce the mess.
Wrap the bag in a hand towel then shake the bag for 5-10 minutes or until the ice cream mixture begins to thicken. Feel the small bag to determine the consistency of your ice cream. Once satisfied with the consistency, remove the small bag from the bag of ice.
Wipe down the smaller bag to remove any salt water from the outside. Open the small ziplock bag and add any desired toppings that you want. You can eat the ice cream right out of the bag or scoop it into a bowl.
Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1½ cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.
Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time.
Spoon into partially baked crust.
In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy.
Spoon over peaches.
Sprinkle with reserved crumbs. Bake 30 minutes.
Chill at least 30 minutes before serving. Refrigerate leftovers.
Scramble fry hamburger until cooked. Remove any remaining grease. Stir in pasta sauce and diced tomatoes with the juice. Add salt, pepper, garlic powder and Italian spice. Stir well then remove from heat.
In a separate bowl combine cottage cheese, eggs, and Parmesan cheese.
Spread a cup or so of meat sauce on the bottom of your crock pot, top with noodles broken into pieces to fit. Layer the remaining ingredients in the following order on top of the noodles in the bottom of your crock pot;
cottage cheese mixture
broken lasagna noodles
repeat - ensuring the last layer is meat sauce
Place lid on your crock pot and cook on low for 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Open both packages of crescent rolls, cut each roll in half and each half into 9 pieces. Lightly grease muffin tins and preheat oven to 375 degrees F. Roll each piece in the palm of your hands, flatten and press into muffin tins. Bake for 10-12 minutes or until light golden brown. Remove from oven and use a teaspoon to flatten the centers to make a small cup. Let cool.
Using a hand mixer, blend the cream cheese, the cool whip and the vanilla until smooth. Using an icing bag, pipe into prepared cups and top with a strawberry piece. Melt chocolate chips and drizzle on top.
Combine bread crumbs, onion and salt together. Add ½ cup water and blend well. Crumble in ground beef and the beaten egg. Mix very well. I used my hands to incorporate the ingredients fully. Make about 18-20 meatballs the size of a ping pong ball.
Brown meatballs in a large skillet. Make sure all sides have been browned well and thoroughly cooked. Once browned on all sides, remove and set aside.
In the same skillet, sautee the bell peppers and celery. Should take about 5 minutes for them to soften up without losing all the crunch.
Add the remaining water with the pineapple juice, apple cider vinegar, pineapple chunks, and brown sugar to the peppers and celery. Stir to mix well.
Take corn starch and mix with small amount of water, just enough to not be a paste. Add this to the veggies in skillet and continue to cook on low for about 3 more minutes.
Carefully place meatballs back into skillet. Gently stir to get the sauce over the meatballs. If you stir too much you risk them breaking apart. So just toss gently.
1 cup warm water (110 to 115 degrees - should be able to stick your pinky finger in the water and hold it there without it burning), divided
1 teaspoon granulated Swerve, Truvia or Stevia
2 Tablespoons olive oil
1 teaspoon sea salt
2 cups almond flour + ½ cup almond flour
2 cups sliced mushrooms
4 skinless chicken breasts, cubed
1 whole tomato, diced
1 cup Monterey Jack cheese, grated
Cornmeal (about 4 Tablespoons)
In a medium-sized bowl, dissolve the yeast in ¼ cup warm water. Add the Swerve and allow to stand for 5 minutes.
Fry up (or boil) the cubed chicken until no longer pink inside. Drain if need be, and set aside. Grate up your cheese, slice up your mushrooms, and dice your tomato.
To the yeast mixture, add the oil, salt, remaining water and two cups of the flour. Mix it with a wooden spoon until almost all of the flour has been worked into a ball. Turn onto a floured surface and knead until smooth and elastic - 4 to 5 minutes.
Roll dough out into the shape & size of your pan. Allow it to rest for a minute. Drizzle 1 Tablespoon olive oil onto the pan and make sure you grease the pan well (including the sides) -- if necessary, use an extra Tablespoon of the olive oil. Sprinkle the cornmeal evenly into the pan. Preheat oven to 450F degrees.
Now take the rolled out dough and place it into the pan (shape with hands if necessary). It can go up the sides a little bit. Now, drizzle up to 2 Tablespoons of olive oil onto the dough and spread it around with either your hands or with a piece of waxed paper, making sure to cover the entire dough. Sprinkle the Italian seasoning lightly all over the dough, I usually use about 5 pinches of the seasoning.
Evenly spread the cooked chicken pieces all over the dough, along with the mushroom slices (and you can always add in your own toppings here - onions, etc.). Slide the pan into your preheated oven and bake for 12 minutes. Remove and add the tomatoes and cheese. Return to oven and bake for an additional 5 to 7 minutes, until cheese is melted and edges of dough are a light golden brown.
Remove from oven, slide onto cutting board and cut into slices. Enjoy!!
Refreshing Mixed Berry Salad with Raspberry Vinaigrette
Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this Whole30-compliant dish.
¼ c. rice wine vinegar
⅓ c. fresh raspberries, washed
2 t. fresh lemon juice
½ c. extra virgin olive oil
½ t. sea salt
1 head Romaine lettuce, washed, stem removed, and chopped
⅓ c. fresh mint, chopped
1 c. fresh strawberries, washed, hulled, and sliced
1 c. fresh blackberries, washed
⅓ c. sliced almonds, toasted
Note: Chill salad plates prior to preparing this recipe.
Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance. Set aside.
Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.
Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing appetizer.
Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
Season the exposed surface with salt and pepper, then add ¼ of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about ⅓ of its original volume. It will form a thick, syrupy consistency when it is ready.
To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.
Mix all ingredients till thoroughly mixed. Scoop onto cookie sheet lined with parchment paper. Press down with fork. Bake for 12 min or until slightly browned. Do not over-bake. Let cool before removing from cookie sheet.