4 Tips for Getting Through Stressful Periods in Life

 

4 Tips for Getting Through Stressful Periods in Life

Stress can have an extremely negative impact on our lives, but we often try to ignore it and push on. Next time you find yourself going through a particularly stressful period, try implementing one or more of these techniques to help get you through with a little more ease.

1. Always be Grateful

It is important to remember all of the good things about your life, including the people who are in it. By focusing on these things you will be able to maintain your perspective so you don’t get too carried away with your stress. Next time you find yourself focusing on everything that is wrong in life, try sitting down for 5 minutes and listing 3 or more things you’re grateful for. Take this to the next level by doing it every evening before you go to bed.

2. Distract Yourself

Sometimes getting through a very stressful time in life is just as simple as finding an effective way to distract yourself. Whether it is going to the gym, going out with friends or even taking up a new hobby, distraction can be a great way to reduce your stress levels. The more distracted you are, the less likely it is that you’ll be impacted by a stressful event in a negative way. Doing these sorts of things will help keep your mind off of things that you’d rather not think about.

3. Meditate

Meditating can be an excellent way to clear your mind and free it of stressful thoughts. The more you meditate the better you will get at doing this, so it’s important to keep that in mind – it can be hard when you first start! Set aside 10 or 15 minutes each day to sit down, close your eyes and just focus on your breathing. Acknowledge any negative thoughts that enter your mind, and picture them leaving as you breathe out. To make it easier, try downloading some guided meditations (apps like Headspace help).

4. Remember the Serenity Prayer

The Serenity Prayer goes like this: Grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference. Even if you aren’t a particularly religious person, this is still great to keep in mind. If you are going through a period of high stress for whatever reason, you will need to stay focused on these words.

Disclaimer:

This website does not provide medical advice.

You must not rely on the information on this website as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider.

If you think you may be suffering from any medical condition, you should seek immediate medical attention.

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Pumpkin Roll

Pumpkin Roll
 
Ingredients
  • ¾ cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin or pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  3. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice.
  4. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  5. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  6. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel.
  7. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  8. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  9. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.

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CHEESY ZUCCHINI BITES

CHEESY ZUCCHINI BITES
 
Ingredients
  • 5 medium zucchini, cut into slices
  • 3 Tbsp. Cream Cheese
  • 5 tablespoons grated Parmesan cheese
  • 2 teaspoon dried basil
  • ⅛ teaspoon pepper
  • 1 pint cherry tomatoes, sliced in half
  • *An Optional Idea:
  • Replace 2 Tbsp. of Parmesan Cheese and 1 Tbsp. Cream Cheese with 3 ounces crumbled Blue Cheese (Feta Cheese could be used instead of Blue Cheese). You will still use the Parmesan Cheese for topping.
Instructions
  1. -Cut zucchini into ¾-inch slices. Using small spoon, scoop out the insides and discard, leaving the bottom intact.
  2. -Place zucchini on an ungreased baking sheet.
  3. -Combine the cream cheese, Parmesan cheese (set aside 2 Tbsp. for topping.), basil, and pepper. Top each with a tomato half (or two); sprinkle with the set-aside Parmesan cheese.
  4. -Bake at 400°F until cheese is melted, 5-7 minutes. Serve warm.
  5. Makes approximately 35 bites.

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CHICKEN PINEAPPLE SHISH KABOBS

CHICKEN PINEAPPLE SHISH KABOBS
 
Ingredients
  • 1 Large Chicken Breast
  • Fresh Pineapple or Frozen
  • 1 Red Pepper
  • Teriyaki Sauce/Marinade
  • Salt & Pepper to Taste
Instructions
  1. Cut Chicken, Pineapple and Red Pepper into chunks. Marinate chicken in the Teriyaki sauce, salt and pepper for at least an hour...the longer the better.
  2. Place all on Skewer sticks and grill till done!

 

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Six Vegetable Juice

Six Vegetable Juice
 
Ingredients
  • 5lbs tomatoes
  • ½ cup water
  • ¼ cup green peppers (or Red Bell Pepper)
  • ¼ cup carrots
  • ¼ cup celery
  • ¼ cup lemon juice
  • ¼ med onion
  • 1tbs salt
  • 1 or 2 hot peppers
Instructions
  1. Chunk vegetables in pan add all ingredients. Cook 30 minutes or until veggies are tender. Stir often. Put thru food mill. Makes 2 quarts.

 

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🍓🍌 CHOCO-BANANA ‘N STRAWBERRIES 🍌🍓

Ingredients:
4 bananas, peeled and cut in half
small container of strawberries, hulled
2 cups semi-sweet OR dark chocolate chips
1 cup chopped almonds OR roasted peanuts

Line a platter with waxed paper. Place bananas on the platter, insert a popsicle stick into the cut end of each half and then freeze for 15 minutes.
Place chocolate chips into a microwave-safe container and microwave for 2 to 3 minutes, stirring well after each minute. When chocolate is soft and shiny, beat it with a small spatula until it is smooth and has no more lumps.
Roll each banana half in the melted chocolate and then quickly roll in the nuts to evenly coat them.

Put the covered banana back onto the wax paper covered platter and freeze for another 30 minutes or until chocolate is set.
I rolled the strawberries in the chocolate as well and let them sit in the freezer for roughly 20 minutes to set up the chocolate. One of the bananas fell off the stick, so I simply sliced it into rounds! Makes for a very pretty presentation and the banana “bites” are a great way to get your chocolate fix without going too overboard on calories!!

Serve immediately or freeze in an airtight container for up to one week. ~ Enjoy!!

 

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🍁🍁
Here is a great recipe to have on hand to make for the upcoming holidays!
Pumpkin Pie Spice made at home!! ✿Enjoy

 

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Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls
makes 12 rolls

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm
½ cup sugar
2 eggs
5 ½-6 cups all-purpose flour
2 teaspoons salt
7 tablespoons butter, divided
¼ cup buttermilk

Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 1/2 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup butter, softened
1 cups powdered sugar
1 1/2 teaspoon vanilla extract
½ teaspoon salt

In the stand mixer bowl fitted with a dough hook; add water, sugar and yeast. mix to combine. Allow yeast to rise, 7 minutes.

meanwhile: melt 6 tablespoons of butter in a microwave safe bowl. Combine buttermilk, eggs and butter. Beat well until eggs are mixed.

Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. Your perfect dough ball will clean the bowl. Knead dough on medium-high for 5 minutes.

Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball.

Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl. Stir until combined. Set aside.

Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle. Spread softened butter around dough leaving the bottom 1” uncoated.

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated. Press sugar mixture into dough by gently rolling with your rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.

Grease baking dishes. Place rolls in pans evenly spaced out, 2 1/2 inches apart. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.

Preheat oven 350°F.

Bake for approximately 20 minutes until golden brown.

Meanwhile, prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.

Remove rolls from oven. Spread frosting over each pan of rolls. Allow to cool slightly.
Enjoy!

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Lemon-Garlic Jumbo Shrimp

Lemon-Garlic Jumbo Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
It doesn’t get much easier than this! This versatile main course goes from refrigerator to dinner table in less than 15 minutes. The classic flavors of this dish go with just about any side dish you choose. In addition to the serving suggestions noted here, it also makes a delicious low carb entrée when paired with steamed vegetables or a green side salad.
Ingredients
  • 3 T. unsalted butter
  • 1 T. garlic, finely minced(I prefer using Wildtree garlic Galore)
  • 1 lb. Jumbo shrimp (10/15 ct.), peeled, deveined, and tail removed
  • 1 large organic lemon, zest and juice
  • 1 T. ground cumin
  • Optional:
  • Salt and pepper, to taste
  • Fresh parsley leaves, chopped
Instructions
  1. Melt butter in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes, stirring occasionally.
  2. Add shrimp to skillet and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.
  3. Add lemon zest, lemon juice, and ground cumin to the skillet and stir to combine thoroughly. Season with salt and black pepper, to taste, and remove from heat.
  4. Spoon shrimp mixture over a bed of cooked quinoa, brown rice, or your favorite gluten-free pasta. Drizzle some pan juices over each serving and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!

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Chicken, Broccoli and Cheddar Skillet Pasta

Chicken, Broccoli and Cheddar Skillet Pasta
 
Ingredients
  • 2-3 large boneless skinless chicken breasts cut into 1 inch chunks seasoned with salt/ pepper
  • 2tbls olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves finely chopped or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes (use only if you like a little spice)
  • 8 ounces pasta of your choice
  • 1 and ⅔ cup chicken stock
  • 2 and ¾ cup of water, divided
  • 8 ounces of broccoli florets chopped into small pieces
  • ½ cup heavy cream
  • 1 cup or more of cheddar cheese
  • ½ tsp salt
  • ½ tsp black pepper
Instructions
  1. Heat 1 tbls of olive oil in very large non-stick skillet. Add chicken chunks and cook until browned on both sides and almost cooked through. Remove chicken and set aside.
  2. Add the 2nd tbls of oil to the pan. Cok onions for several minutes until translucent. Add garlic and cook another minute or two. Add in oregano and red pepper flakes.
  3. Add in 1 and ⅔ cups of chicken stock tot the pan, and 2 cups of water. Stir in pasta and bring to a boil. Cook for 12-15 minutes until most the liquid is absorbed into pasta.
  4. Add in the broccoli, ¾ cup water and cover. Reduce heat and simmer for 5-10 minutes depending on how you like broccoli cooked.
  5. Add in cooked chicken, ½ cup heavy cream, cheddar cheese and turn up heat to medium high. Stir until cheese melt and sauce thickens, about 5-10 minutes.
  6. Sauce will get more thick as it stands. Add in salt and pepper.
  7. Enjoy!!

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***Foil Packet Shrimp ****

***Foil Packet Shrimp ****
 
Ingredients
  • ½ stick softened butter
  • ¼ cup chopped parsley
  • 2 chopped garlic cloves
  • Salt and pepper
  • Juice of 1 lemon
  • 1 lb. unpeeled large shrimp
  • Pinch of red pepper flakes
Instructions
  1. Place all ingredients into 2 foil packets, fold up and seal.
  2. Grill 8-10 minutes or until shrimp are fully cooked or you can cook in the oven at 350 for 10-15 minutes.

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Jalapeno Cucumber Lemonade

Jalapeno Cucumber Lemonade
Prep time: 
Total time: 
Serves: 4-6
 
A hint of heat adds an unexpected twist to this refreshing summertime favorite. The key to striking the right balance with recipe is to start with small amounts of jalapeno and gradually add more until you find just the right level of spice to suit your tastes. It’s a lot easier to add more than it is to adjust everything else to compensate for too much heat. This recipe is great on its own or mixed with vodka or tequila for an adults-only treat.
Ingredients
  • 3 c. water
  • ¾ c. fresh lemon juice (6-8 medium lemons)
  • 1 large cucumber, peeled and cut into chunks
  • 2 t. jalapeno pepper, seeds removed, finely minced
  • ⅓ c. honey, preferably local
  • Optional Garnishes:
  • Rosemary sprigs with lower leaves removed
  • Cucumber chunks or slices
  • Jalapeno chunks or slices
  • Lemon wedges
Instructions
  1. Add water, lemon juice, cucumber, jalapeno, and honey to a blender and blend until completely liquefied. Taste and add more jalapeno and/or honey, if desired. Blend again if necessary.
  2. Pour liquid through a fine mesh strainer to remove any larger particles and transfer mixture to a large pitcher. Place in refrigerator to chill for at least 1 hour before serving.
  3. To serve, pour over ice and garnish with slices of lemon, cucumber, and/or jalapeno. For a fancier presentation, thread chunks of cucumber and jalapeno onto sprigs of rosemary to garnish each glass.

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Maple-Balsamic Boneless Pork Chops

Maple-Balsamic Boneless Pork Chops
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This one is a real keeper! One bite and you won’t believe all that incredibly flavor is courtesy of just a few basic ingredients. Plus, this tasty dish takes under 20 minutes to get on the table, so it’s a perfect quick and easy weeknight meal.
Ingredients
  • 1 T. extra virgin olive oil
  • 4 4-oz. boneless pork chops
  • Salt and black pepper, to taste
  • ½ c. balsamic vinegar
  • 2½ T. real maple syrup
Instructions
  1. Heat olive oil in a large, heavy-duty skillet over medium-high heat.
  2. Season pork chops on each side with salt and pepper, to taste, and add to the pre-heated skillet. Brown pork chops on each side, approximately 3 minutes per side. Remove pork chops from pan and set aside on a rimmed dish.
  3. Add balsamic vinegar and maple syrup to hot skillet and bring to a boil, stirring constantly. Reduce heat to medium and cook mixture until it is reduced to about ⅓ of its original volume. When ready, the glaze will become thick and syrupy. (Do not overcook or the mixture will become hard and sticky).
  4. Return the pork chops to the skillet along with the juices that collected on the plate. Stir liquid to blend juices into the syrup and cook for another 1-2 minutes.
  5. Transfer chops to a serving platter or individual serving plate and drizzle with pan sauce. Serve immediately with Roasted Brussels Sprouts or your choice of sides.

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Creamy Red Potato Salad with Fresh Herbs

Creamy Red Potato Salad with Fresh Herbs
 
Nothing says “picnic” like potato salad. Fresh herbs add a lot of flavor to this creamy version that comes together in just a few minutes. For best results, make this dish a day in advance so the flavors have a chance to fully mingle.
Ingredients
  • 3 pounds red potatoes, washed, dried, and cut into quarters
  • ¾ c. mayonnaise
  • ¾ c. plain Greek yogurt
  • 1 medium shallot, outer skin removed and finely chopped
  • 3 T. Dijon mustard
  • ½ c. fresh dill, chopped
  • ½ c. fresh parsley, chopped
  • salt and pepper, to taste
Instructions
  1. Place cut potatoes in a large microwave-safe dish and add 2 T. water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
  2. Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.
  3. In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad). Season with salt and pepper, to taste.
  4. Cover and store in the refrigerator for up to 1-2 days.

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Cajun Shrimp & Sausage Pasta ~

Cajun Shrimp & Sausage Pasta ~
 
Ingredients
  • ½ - ¾ lb cooked fettuccine
  • 2 TBS olive oil
  • 11/2 lb peeled, deveined raw 70/90(per pound) shrimp
  • 1 TBS plus 2 tsp Louisiana Cajun Seasoning
  • 1½ smoked turkey sausages, sliced and quartered
  • ½ cup diced green pepper
  • ½ cup diced green onion
  • 1 TBS minced garlic
  • ½ cup chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ½ cup heavy cream
  • ½ cup 3 cheese blend shredded(Parmesan,Asiago,Romano)
Instructions
  1. Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Cajun seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
  2. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
  3. Add the garlic to the pan and saute for 30 seconds.
  4. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.
  5. Add the thyme, 1 TBS of Cajun seasoning and ½ tsp salt and cook for 2 minutes.
  6. Add the heavy cream to the pan and cook an additional 2 minutes.
  7. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Cheese.

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Pepperoni Cauliflower Casserole

 

Serving Size: approximately 3/4 cup
Perfect as a kid-friendly low carb side dish!

Ingredients…
For the Puree:
1 medium head of cauliflower
3 Tbsp Heavy Cream
1 Tbsp Butter
8 slices pepperoni
1/4 cup shredded mozzarella cheese
salt and pepper to taste
For the Casserole:
12 slices pepperoni
1/2 cup shredded mozzarella cheese

Instructions
For the Puree:
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 3 Tbsp of cream and 1 Tbsp of butter and toss to coat. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower again with creamy butter mixture. Microwave for another six minutes on high.
Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.

For the Casserole
Spread the cauliflower puree into an 8 x 8 oven proof casserole dish that has been sprayed with a cooking spray. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 for about 20 minutes. OR you could microwave this for 5 minutes. Serve hot.

Approximate nutrition info per serving: 207 calories, 15g fat, 4.75g net carbs, 10g protein

 

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  • Pain relief
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Relieves anxiety, reduces nicotine cravings, it’s a digestive aid and more!

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Disclaimer:

This website does not provide medical advice.

You must not rely on the information on this website as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider.

If you think you may be suffering from any medical condition, you should seek immediate medical attention.

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Crustless Quiche

***Crustless Quiche***
Using a muffin pan (mine is the large size only holding 6 muffins), spray the pan with non-stick spray.

Put whatever you’d like in the muffin spots. In this picture, I used:
Fresh Broccoli
Sliced Smoked Ham luncheon meat
1/4 (per muffin spot) shredded Colby Jack Cheese
Egg Mix:
6 eggs (one per muffin spot)
1/2 Milk – 2%
salt and pepper
1 Tsp. Ground Mustard
Beat all ingredients together, divide equally into the 6 spots.
Sprinkle Dried Basil on top for garnish.
Bake at 375 degrees for 20 minutes (or until egg is done).
ONLY 160 CALORIES per serving!!!!

 

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Fresh Fruit Salad with Honey-Yogurt Dip

Fresh Fruit Salad with Honey-Yogurt Dip
 
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.
Ingredients
  • 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
Instructions
  1. Prepare yogurt dip by combining all ingredients in a medium bowl. Cover and place in refrigerator until ready to use.
  2. 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.
  3. For additional sweetness, drizzle mixture with honey and gently stir to combine, if desired.
  4. Chill fruit mixture in refrigerator for at least one hour. Place prepared strawberries in a separate container to chill at the same time.
  5. 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.
Notes
*If possible, use Cotton Candy® green grapes
**zest lime before juicing

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