Winter Jeweled Fruit Salad

When I was a kid, waking up on Christmas morning, we would always find a box of "sugar" cereal from Santa Claus. It was such a treat because the rest of the year, we never had that option. We lived on Shredded Wheat, mush, cornflakes or some other healthy item. Because we got sugar cereal as a gift, we always ate more than a few bowls of it for breakfast, meaning that we didn't usually have a special Christmas morning breakfast.

Well, once I got married, my husband nixed the "sugar" cereal gift, because he thought it was silly. No big deal- mostly because that left me the choice of what we would have on Christmas morning for breakfast. I asked everyone what they wanted this year and they chose biscuits and sausage.
I gave them what they wanted, but included this beautiful salad also.

This salad is a beautiful mix of some of the wonderful fruits that appear this time of year in the grocery store. We love pomegranates, clementimes, and mangoes and they were all superb in this mix. We also eat a lot of jicama, which added a nice little crunch to the salad. I was happy that I was able to find ripe kumquats too. My kids really liked those little guys.
The light lime juice-honey dressing that has a little bit of heat from the ground red pepper, really pulls it all together.

This was beautiful and delicious. I love it when something looks so pretty and colorful and also has great tastes and textures.

Recipe for Winter Jeweled Fruit Salad
* I used a red skinned pear to add color to the salad
* I couldn't find any blood oranges, anywhere, so I used a grapefruit and an orange instead

Tangelo-Tangerine Pudding

I know it is going to be very hard to believe, but we are on our 4th snow day here. My kids are getting so used to sleeping in and playing on the giant ice skating rink that is now our yard, that I don't think they will ever want to get up early and go back to school. The sun has come out though, so we might get some of this thick white stuff melted today.

I remember as a kid/teen, my Dad always buying a large box of grapefruit or other citrus sometime in December. He would put the huge box in the basement or garage and all the members of my family would go and get the delicious citrus whenever we wanted to. It seemed like the box lasted forever and the fruit from it was always so good. There is something about citrus fruits in the winter.

So, in honor of that memory and also because I was craving some delicious citrus, this December I bought a half-bushel of citrus from someone that I know, who was doing a school fundraiser. When the goods arrived, I couldn't believe how big a half-bushel is. I had more than my fair share of tangelos, tangerines, clementines, and a few grapefruit. The clementines and grapefruit were devoured first, while some of the tangerines and tangelos gave my kids a little trouble because of all those darn little seeds.

Anyway, some how I saw this picture and I knew that the remaining tangelo/tangerines must be juiced and turned into this beautiful pudding. I don't know why the color of my pudding isn't as orange and beautiful as that picture, but the taste I am sure was the same. Delightful.
There isn't much too this dessert, but it is so refreshing. My entire family loved it.



Of course, as soon as I made this pudding and put in in the fridge to chill, I went outside and checked the mail. The new Cooking Light had arrived and it contained a modified version of this pudding.

I used this recipe-
Recipe for Tangelo-Tangerine Pudding
* I added an extra Tablespoon of sugar at the beginning
* I used the optional butter
* I omitted the orange rose water

And a modified version from this month's Cooking Light- Citrus Pudding with Whipped Cream

Snacks

(Pictured above is one that I discovered a couple of months ago, when I realized I liked avocado again. Hard boiled egg with yolk removed, filled with chopped avocado-drenched in lemon juice, then sprinkled with salt and pepper.)


Snacks.
They are essential to my life, mostly because I have small kids, but I enjoy snacks too.

It can be hard to make sure that you are getting healthy snacks, especially since media and school and everything else is so saturated with unhealthy choices. I make sure that I have a fridge stocked with fruits and veggies, that can be easily accessed. I cut up tons of fresh veggies and put them on a platter (pictured below-jicama, carrots, cucumber, celery, red yellow orange & green bell pepper, avocado, cherry tomatoes) and let my kids eat away. Whatever is leftover, I put in a plastic bag in the fridge and then on other days of the week when they are begging for snacks, there are already veggies ready to go. I also make plates filled with cut strawberries/ other berries, kiwi, mandarin oranges, grapes or whatever other fruit I have on hand for my kids to snack on.

When my kids beg for snacks, I tell them to choose a fruit, veggie or a protein (nuts, egg, beans) or a combination of those choices.

Once or twice a week I bake a snack/treat, which is special. It could be cookies or something like that, but it is a special treat and my kids know they aren't going to be eating cookies every day of the week. I stay away from prepackaged snacks.

Below I listed a few snack ideas that we eat on a regular basis. What are your favorite healthy snacks?


frozen blueberries
hard boiled eggs filled with guac/salsa mix, hummus, or refried beans
green pepper half filled with refried beans/salsa, - dip carrots/veggies and baked chips in it
cut up veggies
dill pickles
cheese cubes (My daughter loves Mini Babybels)
olives
garbanzo beans or other beans, eaten with fingers
hard boiled eggs
ants on a log
cut up fruit
mini pitas stuffed with hummus, veggies or pb&j/h
nuts
dried fruit
small cup of soup
scrambled or fried egg
healthy muffin
toast
apple half filled with nut butter
no sugar added applesauce (We like Mott's Healthy Harvest flavors)
air-popped popcorn or low-fat popcorn choices
hummus
tortilla roll-up with refried beans and a little sprinkle of cheese
low-fat cottage cheese
yogurt (my kids like Stonyfield yokids yogurt tubes, but we only have these once a week or less)
granola
smoothie

Breakfast Recipes & Ideas

My kids started school today, so I thought it was a great time to post some breakfast recipes and ideas. Over the summer I have gotten my children to stop eating cold cereal- mostly because I don't think it is healthy enough or hearty enough for a good start to their day. Here are some of the things we have been eating instead.

Muesli- (pictured above with rainier cherries & walnuts)- This is something my mom always made for us with whatever fresh fruit we had.
You just put raw oats in a bowl, add milk, fresh fruit, and nuts. Then eat it. You can let it soak for a couple of minutes to soften the oats, but we like to eat it right away.
Some of my favorite combinations- fresh peaches, pecans and a little bit of brown sugar
shredded apple with cinnamon & almonds
Recipe for Strawberry Pancakes
* I used low-fat buttermilk instead of milk and 1 Tbls olive oil instead of melted butter

Banana-Peanut Butter Breakfast Pizza- mash a ripe banana with a couple Tbls of peanut butter. Spread it on a tortilla. Sprinkle with fresh fruit. Cut into slices
Hot cereal with different grains- Oatmeal, brown rice, quinoa, amaranth (amaranth pictured above with fresh sweet cherries & cashews)
Whole Wheat Toast, Egg & Veggie Scramble- Saute some veggies (I used bell peppers & spinach). Scramble eggs (I added fresh thyme). Make whole wheat toast. Cut the toast and add the veggies/eggs. Eat


Smoothies- I keep frozen banana slices in the freezer and then add blueberries, strawberries, peaches or whatever fruit we have & a little milk. You can also add flaxseed meal, nut butter, or a handful of spinach to up the nutrition level.

Whole grain/wheat toast/english muffin/tortilla with nut butter and fresh fruit or whole fruit spread- I really like Crofter's Superfruit Spread and Simply Fruit

hard boiled egg

breakfast sandwich or wrap- with english muffin, toast, or tortilla, eggs and sometimes turkey sausage & veggies

apple with almond/ peanut butter

Breakfast Banana Split

egg in the microwave- it only takes about 38 seconds to cook an egg just right

fresh fruit, granola & yogurt

muffins (make a double batch and freeze some- they microwave great)

top your waffles and/or pancakes with natural applesauce & nut butter/fruit

For other breakfast ideas check out the Breakfast recipes I have posted in the past.

This morning I made Quick Cinnamon Biscuits for the first day of school as a special treat, using about 1 cup of half & half instead of the heavy cream.

I'm thinking of making a schedule for school days, so I know exactly what I am making for breakfast each day. For example- Monday- hot cereal w/ fruit & nuts, Tuesday-egg based breakfast, Wednesday-smoothie or yogurt/fruit, egg or toast on the side, Thursday- muffins, pancakes or waffles, Friday- hot cereal.

What is your favorite go-to breakfast? What other breakfast ideas do you have?


Today is the last day to enter my giveaway, so head over& comment to get some free stuff!

Green Fruit Salad with Rosemary

Please excuse some of these photos lately! When my family was visiting from Utah, I really didn't take the time to get a good picture of some of the recipes that I really wanted to share.

I tasted this at a recent book club get together and knew there was a secret little something in the fruit salad besides the green apple, kiwi and green grapes.
I asked the hostess what is was and quickly decided that I would definitely be making this at home. A Rosemary simple syrup was the secret ingredient that added that punch of flavor.

I used the simply syrup recipe that I have used with other fruit salads before that is usually flavored with citrus juice and zest and just added fresh rosemary sprigs instead of the citrus. I just guessed on the number of fruits to use, so if you want more green apple or kiwi or grapes, feel free to add more of that fruit.

It might sound like a crazy combination, but it is so amazing.
I took this salad to one of our family dinners and everyone raved about it.

Green Fruit Salad with Rosemary
1/3 cup sugar
1/2 cup warm water
fresh rosemary- I used a lot
2 green apples, cored and chopped
3 kiwis, peeled and chopped
3 cups green grapes, halved

Combine sugar, water and rosemary in a small saucepan. Bring to a boil; remove from heat and let cool. Refrigerate until chilled.
Combine chopped fruit in a large bowl. Strain the rosemary from the syrup and add the syrup to the fruit. Stir to combine and chill until time to serve.

Tropical Fruit Salad with Mint and Spices

Who is excited for Spring? Raise your hand and shout!
I can't wait for spring to officially be here. If you know me at all, you know that I am not a fan of cold weather or snow. I love sunshine. I would rather be hot than cold. Sweat doesn't bother me at all. Chills and brrrrr- I am not a fan.
This recipe made me feel tropical. And since spring is soo close (2 days away), I decided it wouldn't be too horrible if I posted this recipe with all these delicious fruits.

The picture for this recipe in the New Mayo Clinic Cookbook just really made me want to make this fruit salad immediately. The little flecks of vanilla bean and all the bright colors of the fruits- It looked absolutely heavenly.
I noticed mangoes, papaya, raspberries, and kiwis at the grocery store and they were not too expensive, so I bought them. Throw in some canteloupe and banana and you are good to go.

My girls helped me cut up the fruit, make the divine syrup, and stir everything together. They are such good helpers.

The syrup that goes over the fruit calls for honey, lemon juice, orange juice, cinnamon, ginger, a vanilla bean and coriander. What? coriander? That was my original thought when I saw coriander on the ingredient list, but I was brave and I added it and it really added a little extra something to the syrup. The syrup reminded me of mulling cider when it was bubbling away on the stove. I loved that it wasn't overly sweet, but very full of flavor. It was warm(not temperature, but ya know?) and soothing, yet cool and refreshing all at once.

It was unbelievable with the fruit and mint. I never would have thought to combine all these fruits, flavors and spices. It was amazing.

The recipe said that the syrup was really great over pancakes. I was really hoping we could try it that way. But it just disappeared too fast.

Recipe for Tropical Fruit Salad with Mint and Spices

twd-Cran-Apple Crisps

Cran-Apple Crisps were chosen in November for Tuesdays with Dorie by Em, The Repressed Pastry Chef. This pick was for last week, but since we can post out of order this month I am posting these today. You can find the recipe by going to this post on Em's blog.
I love cranberries and apples, but crisps and/or cobblers are one of my least favorite desserts to make and eat. They are so easy and simple, so that is good but, I don't love warm, sugary fruit.
In this case that turned out to be a good thing, because I could take a small bite and walk away without any desire to have another bite.
Another good thing about this recipe was that my 5 yr old and almost 3 yr old (b-day next week) made the crisps with almost no help from me.
I let them mix the topping with their fingers, stir together the filling ingredients and layer them in the dishes.
I made 1/4 of the recipe in 2 small baking dishes. My girls were super excited to eat these, probably because they had made them. They loved them. I tried a bite and thought it was good. I like how the cranberries added tartness, as usually crisps are overly sweet, imo.
I made a couple of changes to the recipe. I used sliced, toasted almonds in the topping instead of coconut+ all whole wheat flour, and let my girls cut the butter into the topping with their fingers, so the topping was nice and oaty/nutty since it didn't get pulverized in the food processor. I also reduced the sugar in the filling, so it wouldn't be as sweet.

My girls loved these. I thought they were good, so if you are a HUGE crisp fan or love apple pie/warm apple desserts & cranberries, you would probably love them.
This recipe would be a good one to serve at Thanksgiving since it is definitely a fall recipe.

Go to the TWD Blogroll to see what everyone else made this week!

Summer Favorites- Watermelon-Nectarine Salad

Watermelon is Sweet. Delicious. Thirst-quenching. Dessert-satisfying. The perfect summer food.
Add a few ripe nectarines, a fabulous lime syrup and you have got yourself the best fruit salad/dish/dessert. Ever.
We first made this salad 2 years ago as part of our 4th of July celebration and it has been circulating through my summer meals ever since. I have posted about it twice before-HERE
and HERE. (I replaced the photos from both of those posts with these pictures because the ones here are much better) I have made it multiple times this summer and finally got some good photos. I am posting about it again, because it is just that good.
You make the lime syrup ahead of time and then, right before serving, you add the nectarines and syrup. This salad is a definite crowd pleaser and it is easy peasy. If you like watermelon at all, I am sure you will love this salad.

WATERMELON AND NECTARINE SALAD
1/3 cup sugar
2 T fresh lime juice
2 tsps freshly grated lime peel
6 cups seedless or seeded watermelon chunks
3 ripe nectarines

1. Put sugar and 4 T water in a small saucepan. Bring to a boil; reduce heat and simmer 2 to 3 minutes, stirring until sugar dissolves. Remove from heat; stir in lime juice. Refrigerate until cold. Refrigerate watermelon in serving bowl.


2. SHORTLY BEFORE SERVING: Cut nectarines in wedges; add to watermelon. Stir lime peel into syrup, drizzle over fruit and toss to mix and coat

Fresh Fruit Salad with Lemon/Orange Syrup

I love summer. I love the hot sun and now that we are back in Georgia, I have to admit it- I love humidity. I used to crave it when we lived in Utah and I remember the one day that I could actually feel humidity in the air when we lived there. It felt good in my lungs. I know I must sound crazy, but I actually like exercising in the humidity, too.
Another thing I love about summer is the wonderful variety of fresh fruits and vegetables that are in season. Doesn't everything just taste better in the summer?
I love going to farmers markets and enjoying the fresh produce from the garden.
This is a great salad for any season. The simple syrup could be flavored with any citrus flavors and the combination of lemon and orange is really good.
This salad is great with any fruit you might have on hand. I took it to a party, so I threw together the fruit I had and just happened to have red, orange and yellow fruits in the bowl. Yum!

Fresh Fruit Salad with Lemon-Orange Syrup

1/3 cup sugar
1/2 cup warm water
1 Tbls fresh lemon juice

1 Tbls fresh orange juice
1 tsp grated orange zest
4 cups diced fresh fruit (I used apples, oranges, strawberries, pineapple, and mango)

Combine sugar and water in a small saucepan. Bring to a boil; remove from heat immediately. Stir in lemon and orange juice and zest. chill.
Prepare fruit. Stir into chilled syrup, so all is coated.
Chill until ready to serve.

Coming Next- Banana Cake with Blackberry Buttercream

Easter Breakfast

Ham, Cheese, and Spinach Strata (Family Fun Magazine)
3 or 4 large day-old croissants
2 tablespoons butter
1 cup finely chopped onion
8 ounces fresh baby spinach leaves, chopped
2 cups grated sharp cheddar
3/4 cup diced ham
6 eggs
2 1/4 cups half-and-half
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil


Step 1 Butter a 9- by 13-inch casserole. Using a serrated knife, cut the croissants into 3/4- to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside for now.



Step 2 Melt the butter in a large sauté pan. Add the onion and sauté it over medium-low heat for 5 minutes, stirring often. Stir in the spinach (you may have to do this in batches) and cover the pan. Let the spinach cook until tender, 4 to 5 minutes, stirring occasionally.



Step 3 Spoon the spinach over the croissant cubes in the casserole. Then sprinkle on half of the cheese and all of the ham. Next, add the remaining croissant pieces and the rest of the cheese.



Step 4 In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper, and basil just until blended. Ladle the liquid evenly over the layers in the casserole. Press the croissants down gently with a fork to dampen all of it. Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or overnight.



Step 5 Heat the oven to 350°. Remove the plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, about 45 to 55 minutes. Transfer the casserole to a wire rack and allow it to cool for at least 10 minutes before serving.

Makes 12 servings

Bubbly Berries and Grapefruit (Family Fun Magazine)
2 red grapefruits, halved, seeded, and sectioned
1 pint fresh strawberries, rinsed and halved or quartered
1 (25-ounce) bottle sparkling cider
Fresh mint sprigs, for garnish
Step 1 Alternately spoon the grapefruit sections and the sliced strawberries into 6 goblet glasses until you have enough fruit in each to make a nice serving.

Step 2 Slowly pour enough sparkling cider over the fruit to almost cover it. Add a sprig of mint to each goblet, and your treat is ready to eat.

Makes 6 servings.

Easter Breakfast Rolls (from A Christ-Centered Easter)

1 pkg frozen bread or roll dough, thawed or your favorite homemade dough recipe for rolls

6 Tbls sugar mixed with 1 tsp cinnamon

1 bag large marshmallows

1/4 cup butter, melted

Divide dough into individual roll-sized portions. Press each portion into a flat circle. Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls.

Cover with plastic wrap and put in refrigerator overnight. On Easter morning, preheat oven to 350 degrees. Take rolls out of the fridge and bake for 15 minutes or until rolls are golden brown. These rolls will be hollow in the middle- a fun take on the empty tomb.

This was a really great Easter breakfast because I put the strata and the breakfast rolls together the night before and just refrigerated them overnight, so all I had to do was pop them in the oven on Easter morning and assemble the fruit.

This was a great way to make Easter morning special for us. I think it is going to be a new tradition!

Fon-Tuna Melts and Papaya

Here is one of the ingredients in our Tuna Melts- Anchovy Paste. It may sound a little gross, but just a little dab of this stuff adds great flavor to so many things.
A simple, yet beautiful fruit salad- strawberry, kiwi and papaya
The inside of the giant papaya
The interesting papaya that I couldn't pass up at the grocery store. It actually had a great flavor and we froze some for smoothies in the future.

Fon-Tuna Melts from Rachael Ray's magazine. These were really good. Rachael Ray doesn't like mayo, so these had a lemon juice-olive oil dressing on the tuna that we all really liked. We also used provolone cheese instead of fontina. Yum-O! (as she would say)

Our newest grocery picks- Pomelo and Broccoflower

Broccoflower- This is a mix between cauliflower and broccoli. It looks more like cauliflower and the texture is like cauliflower, but tastes more like broccoli. We steamed it and it was a hit!


Pomelo- This is larger than a grapefruit and the skin is very thick! It was extremely hard to get to the fruit but it was sweeter than a grapefruit and quite good. For more info on pomelo- click the link
Pomelo