Frozen fruity party drinks are perfect for summer entertaining when we are looking for ways to beat the heat and quench our thirst. Watermelon, kiwi and lemon are three refreshing oldies but goodies that are easy to make and will make a great presentation at your next party or Memorial Day celebration.
Your guests are sure to love them : Frozen Watermelon Frosty , Frozen Kiwi Mojito or Middle Eastern Lemonade- with or without alcohol . These thirst quenchers are made from natural fruit and other healthy ingredients and are real crowd pleasers!
Albert Waiting for his kiwi mojito in his Pennstate Tee
Frozen Watermelon Frosty -
This easy drink calls for frozen watermelon chunks. I cut up my watermelon into bite size chunks and then freeze in baggies overnight. The next day you can enjoy the most refreshing drink ever!!Alcoholic or virgin, it tastes great both ways. ( more ingredients in the recipe)
Frozen Kiwi Mojito ( plus a tutorial on how to grow and dry mint)- We adore the mint in the mojitos and adding kiwi is an unusual twist on a common drink. Easy, fun, gluten free ,different, and tasty.
Frozen Kiwi Mojito Middle Eastern Lemonade -
This recipe is an old family favorite.With lots of fresh lemon, maple syrup and a secret ingredient, it will dazzle your guests. It's non alcoholic , but I'm sure you could spike it to make a hard lemonade!
Middle Eastern Lemonade I would love to know if you try them or plan to try them. Please leave a comment.. I'm sharing on Weekend Cooking at Beth Fish Reads where anyone can share a food related post.
Is alcohol gluten free? Go to Celiac.com for a comprehensive list of gluten free alcohol, wine , and even beer. Like my recipes? I post lots more ; Follow me on Pinterest Gluten Free A-Z and Twitter .
Want an elegant zero points plus recipe? (yes, I'm on WW) I'm finally at the age stage of my life when I can plan a special sit down dinner party. I can use my china and crystal, add beautiful flowers as a centerpiece, and entertain. We can eat a fancy meal, engage in uninterrupted conversation, sip a glass of wine, and enjoy our food. Baby zucchini roasted with fresh herbs makes a great presentation for a special side dish.
I really don't have a dinner party planned right now, but I was inspired the other day when browsing around Trader Joe's ( one of my favorite stores) . I noticed a specialty bag of tiny baby zucchinis. Each zucchini was only about the size of a finger and skinny. ($2.99 a bag)
At first I wondered what you could do with such bite size vegetables and then the idea came to me.
Roast them whole to bring out the sweetness and season with garlic, cherry tomatoes and fresh rosemary. ( seasoned with 21 Salute)
So, I bought a bag and made it for dinner tonight for my husband and me.. The zucchini turned out to be extremely flavorful ,and I was delighted by how quickly they cooked.
Low in calories, high in fiber and nutrients.
Aren't they cute..? and wouldn't they be a perfect elegant side for a special dinner party?
Also *** Zero points plus for Weight Watchers.
What you need:
10 cherry tomatoes, sliced open
10 slices of garlic
4 sprigs of fresh rosemary
1 bag of mini zucchini, washed and dried ( Trader Joe's)
salt and pepper to taste
21 Salute ( a salt free seasoning mix from Trader Joe's or use any seasonings of choice)
olive oil spray
Directions:
Preheat oven to 400 degrees. Lay the zucchini on a cookie sheet that has been covered with parchment. Sprinkle with salt and pepper and 21 Salute.. Spray with olive oil and lay a few sprigs of fresh rosemary over the zucchini.. Cover with cherry tomatoes and garlic.
Bake for 20-25 minutes until zucchini and tomato becomes soft.or make this on the BBQ grill ..
Serve immediately sprinkled with a little fresh lemon juice if desired.
Please leave a comment so I can be introduced to your blog . I will visit you and I usually follow on G+, Twitter, and Pinterest. I would love if you followed me as well Follow me as well : Gluten Free A-Z and Twitter .
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Are these pancake and fruit kabobs cute or what? All you have to do to create this beautiful breakfast presentation is simply make silver dollar pancakes ( recipe follows) and assemble on a skewer with strawberries, blackberries or any fruit or berry of your choice. Top with an easy recipe for homemade butter pecan syrup ( recipe follows) and enjoy.
Michelle' Tasty Creations is my partner this month for this month's Surprise Recipe Swap. As a participant, I was secretly assigned to go through Michelle's blog, select a recipe to make, and not post it until today, which is the day all the participants reveal their recipes. All the recipes can be viewed at the roundup
Michelle's recipe for pancakes easily adapted to gluten free by just changing the flour which I changed to oat flour which I made myself in the Vitamix. I simply put gluten free oats ( I get them at Trader Joe's) in the Vitamix and whizzed 2-3 times. It instantly turned into flour.
Michelle also had a recipe for a butter pecan syrup that did not need any adjusting since all the ingredients were already gluten free.
I made the syrup first, then the pancakes and then assembled.It was easy to do and looked super!! The butter pecan syrup was outstanding and complemented the fresh fruit. I didn't have any strawberries , so I used the fresh blackberries and opened a bag of frozen berries from Trader Joe's .
This is my favorite frozen fruit. It has big plump cherries in it ( Trader Joe's)
It would have been more colorful with the strawberries- next time I'll use them too. It was really a delicious breakfast.
pancakes with pecan syrup
Without syrup
I will definitely be a regular visitor to Michelle's blog, and I know I will be trying lots of her recipes. The Broccoli Cheddar Soup is next on my list to try.
This Surprise Recipe Swap is being hosted by Jutta at Hungry Little Girl.
Here's what you need for the Pancake Kabobs: 1-1/2 cups whole oat flour ( I made in my Vitamix. ) 1-1/2 Tbs. maple syrup ( or other substitute) 1 Tbs. baking powder 1 egg, at room temperature ( or egg substitute) 3 Tbs. butter, unsalted, melted 1-1/4 coconut milk 1 tsp. vanilla 1 cup fresh strawberries, quartered ( I didn't have any- would look more colorful with the strawberries) 1/2 cup fresh blackberries, washed Skewers Directions:
Mix the oat flour, baking powder, in a bowl and set aside. In another bowl, mix the wet ingredients and add to the dry. Use a 1/4 cup measuring cup to ladle out the batter for each mini pancake onto a greased electric fry pan . Allow the little bubble to form and pop and then flip. Cook a few more minutes on the other side until done. Makes about 30 silver dollar pancakes. Assemble onto skewers starting with a pancake, a peice of fruit, and then a pancake and peice of fruit. My skewers were short, but you could find longers skewers for a longer kabob. Homemade Butter Pecan Syrup: 1 cup maple syrup of your choice, I used Trader Joe's Organic Pure Maple Syrup 2 Tbs. butter 1/2 cup pecans, chopped Directions:
Comine ingredients in a pot, bring to a boil and then simmer on very low heat to let the flavors mingle for about 5 minutes.
. Want to find out how you can participate in the Surprise Recipe Swap? click on the badge below.
The Surprise Recipe Swap is hosted by Jutta at Hungry Little Girl where you can visit and see all the participant's recipe roundup.
Detox , weight loss, and blood sugar balancer drink
Make it in your kitchen
How many chemicals are you exposed to in a day? Toxins and chemicals are everywhere. We are exposed to them from pollution, the food we eat, the air we breathe, in our cosmetics, cleaning supplies, in our water, etc. etc
.
If we don't do something to help remove the toxins from our bodies, they can be stored in our system and potentially make us unhealthy.
In addition, toxins can slow down weight loss.Do I have your attention now.?
"The body retains fats as a way to protect the vital organs in the body from the toxins that we ingest (and create through stress). Body fat accumulation, especially around the mid section, is a visible sign of toxic build up and a good indication that the liver is not functioning as efficiently as it should.
If toxins build up faster than they can be eliminated, in an attempt to protect your organs, your body will actually make body fat for the specific purpose of storing toxins as far away from vital organs as possible. This fat is particularly stubborn fat that is very difficult to lose unless you decrease the toxic load and you do something to help your body detoxify.
So when we detoxify and cleanse the body of toxins, we give the body a chance to repair and strengthen itself - and when the toxins disappear, guess what happens to the protective layer of fat...yes, that disappears too!"
I have always known that eating greens like kale, collards, romaine, etc. helps you detoxify some of the fats, chemicals, and toxins we are exposed to.
What about the drink??
Recently, I found a video on You tube that taught about a detox and weight loss drink that you can make in your kitchen. ( It also helps to balance blood sugar levels as well)
I was very impressed with the information and the author , Dr. Josh Axe.
I decided to try his detox and weight loss drink.
Surprisingly, it tastes good to me, takes only minutes to make, and is made from things I keep in my kitchen.
I just started drinking it two days ago, so I will report back in 30 days.
Here are some of the ingredients in what Dr. Axe calls his " Secret Formula"
Apple Cider Vinegar- full of enzymes, helps balanace ph and blood sugar
Lemon Juice- high in Vit C ; helps alkalize the body ( which is essential to fighting disease)
Listen to the video and learn why these simple ingredients can help you cleanse, rejuvenate, balance blood sugar and lose weight! It's inexpensive, tastes good , and can be made very quickly.
Disclaimer: I am not endorsing this video, nor do I benefit in any way monetarily from it. I just found it interesting and think it is worth sharing. This is for educational purposes only. Always consult your doctor before making any changes in your diet.
When the weather is mild , ( like now) we like to entertain out on the deck. To keep things intimate and simple, we invite just a few friends over and keep the menu limited to interesting appetizers like this Greek Dip. You know the Mexican layered dip with guacamole, re fried beans, etc.? This layered dip is a Greek version with a combination of Greek salad , humus, feta cheese, and Greek spices.
We love Greek food and paired with a nice bottle of wine and some gluten free chips, it's a perfect easy appetizer for a spring or summer evening with friends.
I found the recipe on a lively blog called, Close To Home authored by Maria who lives with her 3 children, husband, and two pets. Maria's blog is filled with a variety of family friendly recipes, crafts, entertaining tips, reviews and giveaways. Her blog had lots of recipes that I could have made, but being partial to vegetarian and needing something gluten free, I chose to make this delicious dip for my Secret Recipe Club choice for the month of May.
We loved the recipe!. It's one of those recipes that is fast, easy, and tasty.
Here is Maria's recipe:
Layered Greek Dip Recipe
1 8-oz. pkg. cream cheese, softened
1 Tbsp. lemon juice
1 tsp. dried Italian seasoning
3 cloves garlic, minced
1-1/2 cups prepared hummus
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese
1/3 cup sliced green onions
Directions
In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).
I followed the recipe but left out the olives ( didn't have any) and added marinated artichokes and chopped yellow peppers.
layer of cream cheese mixture covered by a layer of humus
tomatoes, cucumbers , feta and additional veggies on top of the layers of cream cheese and humus.
Thanks Maria! This is a recipe that I'm sure I will make over and over again when I need an appetizer. May be shared on a few of the following blog carnivals Like my recipes? I post lots more ; Follow me on Pinterest Gluten Free A-Z and Twitter .
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Are you looking for an old fashioned real food Thanksgiving dessert?
My mom used to make baked apples stuffed with cooked cranberries, raisins, and nuts. It was quite a light treat after a heavy Thanksgiving meal, and today it's perfect for anyone gluten free or vegan!
Tribute to My Mom "Rae"
Born 1908 - Died in 1985 When it came to healthy food, my mother was ahead of her time ( or maybe processed foods were not as prevalent in the 1960's when I was growing up) . She was always interested in real food nutrition which included lots of salads and fresh fruit in our menus. She loved to cook and although she worked a full time job, she put on her apron every morning before work and made a healthy family breakfast of fresh coffee, eggs, toast, and fresh fruit (like Donna Reed on the Donna Reed Show) . We all sat down and had breakfast together as a family every morning. She returned home from work at 5:00 and always made a healthy dinner that included fresh salad, vegetables, and a protein. Her desserts were simple. I included her recipe for her Thanksgiving baked apples stuffed with fresh cooked cranberries,nuts, and raisin( below). It was a sweet and tangy recipe that we frequently ate while it was still warm topped with some vanilla ice cream.
Who Was Rae ?
Smart- went to college in the 1920's and always believed in education for women
Caring-always concerned about her friends, siblings, nieces, and nephews and was involved in their lives.
Generous- Whatever she had , she shared ..
Loving- family was everything to her.
Spiritual- God was an important part of her life.
Family Oriented- always had big extended family gatherings and holiday dinners
Played Piano - her favorite song to play: "Oh how we danced on the night we were wed!"
Loved Lilacs and Pansies
Loved to Cook and Bake
Never drove
Prepared the same menu plan every week - Friday: Chicken and Soup, Saturday :Tuna Casserole, Sunday: spaghetti and meatballs with homemade sauce, Monday: meatloaf, Tuesday : ? Wed: Hamburgers, salad, and string beans, Thursday: fried flounder, mac and cheese, and stewed tomatoes. ( She didn't drive and most food was delivered by the milkman, butcher, fruit man, Charlie Chips man, so you had to plan in advance)
First child and 1st generation born in America to Samuel and Edith from Russia
Older Sister to siblings George, Harry, Betty and Toby who all lived in New York all their lives
Grew up in Brooklyn, NY
Spent her Married Life lived in Trenton, NJ
Worked in NYC in her early career as a manager of a fancy Coat and Suit Factory
Loved theater- went to all the NY Broadway musicals
Excellent , very competitive Scrabble Player ( played a few times /week)
President of Ivriah Sisterhood for many years
Devoted her adult life to raising money ( fundraisers) for charity
Avid reader
Sweetheart to Al
Mom to Judee
Step mother to Rita
"Mom Mom" to Jon and Jason and Howard
Best friend and scrabble partner: Libby G.
In Blessings and Gratitude
Rae's Recipe For Baked Apples with Fresh Cranberries
(Sorry I don't have a picture of the recipe)
Ingredients:
6 large baking apples
1/2 pound fresh cranberries
1/2 cup raisins
2 qts water
1 tsp cinnamon ( she sometimes use cinnamon sticks)
1/2-3/4 cup chopped walnuts
Stevia or coconut sugar; ( I added this) she used sugar Directions:
Core and then peel apples just 1 inch from the top. ( a good amount of peel remains)
Put water, core, peelings, cranberries, and raisins in pot and bring to a boil. Simmer until the cranberries become soft, pop and are mushy. Add nuts, sweetener and cinnamon to taste. Put mixture through a foley mill ( you could use a food processor) Place cored apples in an oblong Pyrex baking pan. Fill cavities with the cranberry mixture and allow the mixture to overflow into the pan until it covers the apples about 1/2 way up the sides. Cover the pan with foil and bake 30-45 minutes at 325. Remove cover and bake an additional 10 minutes. Allow to cool. Serve warm ( she often topped it with vanilla ice cream)
What did ( or does) your mom cook or bake what you loved? Linked to Some of My blog carnival list Pin It
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I usually don't make baked goods because I have no will power. I will want to eat them all..
But these muffins are not for me! They are for my grandkids!
I made them a snack that provided solid nutrition, that tasted good, and one they would enjoy. I then packed the entire tray up ( minus one for tasting) and sent them home with them.
Think I turned the strawberry hearts the wrong way.. will try again..
Muffins are simple to make and you can put all kinds of healthy ingredients into them. I put oat flour, chia seeds, banana, yogurt, fresh fruit, etc.. Since little ones often like to snack rather than eat a big meal, healthy muffins can be a great way to help boost their nutrition. Muffins can be packed for on the go eating and taken to the mall, playground, or anywhere you are going.
They also can be eaten for a quick breakfast.. Just keep them in the freezer and take out one or two as needed. They defrost very quickly and are packed with nutrition.
Most muffins usually take about 5 minutes prep and about 25 minutes to bake. Not bad....
Ready, Get Set, Go!!
Get those muffin tins out and start making these wonderful, delicious, muffins!
Don't forget to freeze a batch for whenever you need a quick breakfast.. The combination of the bananas and strawberries makes these muffins fabulous.
Dry Ingredients:
2 and 1/2 cups of oat flour ( I used GF oats and then blended them in the Vita Mix till flour like- just a few bursts)
2 tsp baking powder
1/8 tsp salt
Wet Ingredients
1/4 cup orange juice ( I squeezed an orange)
2 ripe bananas, mashed
1/2 cup coconut milk ( or any milk of your choice)
1 tablespoon vanilla
1/2 cup strawberry yogurt ( or substitute coconut yogurt to keep the muffins vegan)
1/4 cup honey ( I used raw honey)
Add at the end:
1 cup chopped fresh strawberries ( I used organic berries)
Directions:
Preheat oven to 350 degrees.
Line 14-16 muffin holders with muffin papers.
Mix the dry ingredients in a large bowl and set aside.
Mix the wet ingredients in another bowl.
Slowly with a spoon, mix the wet ingredients into the dry and then add the chopped strawberries.
Spoon into the muffin tins about 3/4 full . Bake for 20-25 minutes until muffins are done.
will be shared on some of the following blog carnivals:
Looking for a healthy gluten free main course or great side dish?
Lentil pilaf is a perfect dish in the summer since it tastes great at room temperature.
Lentils are nutritional powerhouses that cook more quickly than beans , and do not need to be soaked overnight first. Perfect for dinner or summer parties.
This recipe is a keeper.
My friend Paula called me to find out what she could make with lentils?
She didn't want to make lentil soup in the summer but couldn't think of any other ideas!
I suggested this tasty lentil pilaf that is full of summer veggies, easy to make, vegan and gluten free!
I like this recipe because:
Pilaf is vegan, fast and easy to make, and has lots of nutritious raw chopped veggies and aromatic spices, yet lentils have a mild flavor that most people like.
It's a great summertime entree or side dish when you don't want to turn on the oven.
The lentils can be made in advance too and you can then just assemble the recipe the next day.
It's also an economical meal because a bag of lentils is usually less than a dollar. Can't go wrong with that.
If you like your pilaf a little more perky, you could add some salad dressing to it, like an Italian dressing or some lemon juice and olive oil.
You could also add some chopped parsley, cilantro, chopped garlic or anything of your liking.
For a more filling meal ,eat the pilaf over quinoa, brown rice, or even GF noodles.
Did you know that eating lentils may help lower your cholesterol and help balance your blood sugar?
Lentils are a real food from nature and only real food provides real health benefits.
lentils are an excellent source of soluble and insoluble fiber which is known to help lower cholesterol and help manage blood sugar disorders.
In addition, lentils provide important minerals, B vitamins and protein.
Amazingly, they have practically no fat.
There are about 115 calories in 1/2 cup cooked.
Also, lentils are a good source of iron.
So, don't forget to incorporate these nutritional powerhouses into your family's diet.
When is the last time you ate some lentils? Isn't it time you tried them again. This is a light, delicious, and satisfying recipe . Why not try it?
Ingredients:
2 cups of cooked lentils, cooled ( cook according to package instructions)
1/2 cup carrot, chopped fine
1/2 cup red pepper, chopped fine
1/2 cup cucumber, chopped fine
1/2 cup marinated artichokes, chopped
1/2 cup celery, chopped fine
1/4 cup chopped sweet red onion, chopped fne
1/2 cup chopped parsley ( optional)
1 tsp. cumin powder
2 Tablespoons of marinade from the artichokes or
2 Tablespoons of Italian dressing or oil and lemon juice
Directions:
Mix all ingredients in a large bowl. Toss and eat at room temperature
.
In general, the excellent nutritional benefits of lentils make them well worth eating . They are very versatile and taste great in soups, salads, vegetarian burgers and entrees which you can find additional recipes on my blog.
May be shared on a few of the following blog carnivals Like my recipes? I post many more that you can see on my social media ; Follow me on Pinterest Gluten Free A-Z and Twitter .
We are eating one of our family favorites, artichoke salad. I first had something like this in Mexico. It's a cinch to make, is extremely flavorful, and is perfect for this time of the year. Normally I only use fresh vegetables, but in this case the marinated ones in the jar are pretty good for clean eating, and they make it so easy.
This is one of those recipes that can be thrown together in minutes, yet makes a great impression.
I serve our artichokes as an appetizer or as a salad. Either way it's perfect for a Cinco de Mayo celebration.
Ingredients:
1 medium jar of marinated artichokes, chopped
2 pkgs of cherry tomatoes, chopped large
1/2 red onion, chopped very small
1/2 fresh lemon
Directions
Remove the marinated artichokes from the jar ( leaving the excess marinade )
Mix all ingredients together and toss
Sprinkle with a 1/4 cup of fresh lemon juice ( optional)
Yum! Just hits the spot!! May be shared on a few of the following blog carnivals Like my recipes? I post many more recipes on my social media. Follow me on Pinterest Gluten Free A-Z and Twitter . I follow back
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The winter is over and I've packed on some weight. I've been trying to get back to better eating habits. The actual food that I eat is high quality and healthy, but it's the quantity that I eat and all the snacks..
I always start the day off eating well and with great intentions for the rest of the day.. Mornings are my best time. I wake up,
take a 1 hour walk,
drink 24 ounces of lemon water ,
and then assemble the ingredients for my fresh glass of green juice.
It feels good to start the day with some greens. This is what goes into my green juice.
Before the veggies hit the juicer
Somehow as the day progresses, I tend to get off track. Maybe I wait too long to eat and then am so hungry that I want carbs like gluten free pasta or pizza. Given that I want to lose weight again ( the same weight is back on ) carbs are not my best choice. It's disappointing to me because I do so well until lunch.
I saw an E- book titled, Plan To Eat.... It makes so much sense. When I don't plan, I end up eating according to my mood at that moment which is usually stressed, and then I want everything around.( and I do indulge and thus the reason for no weight loss)
Today, I have a plan. Last night I baked a spaghetti squash ( click for easy way to bake it) and plan to have it for lunch today with some sauteed onions, garlic, tomatoes, and mushrooms.
spaghetti squash , sauteed tomatoes, mushrooms, onions, and garlic
I was still pleased with myself at lunch- I stuck to my plan..
I went to a women's group after lunch and fell prey to the snacks!! I wasn't even hungry, but as I socialized I indulged in some chips and humus, some nuts, and some other goodies I won't mention.. I had such good intentions, but I didn't make it!!! When I finished snacking, I felt really stuffed and uncomfortable.
I wasn't supposed to snack, nor was I even hungry!.
I did plan a snack for when I returned home . I made these healthy little quinoa berry tartlettes in muffin tins. They are a cross between a sweet kugel and a crumbly mess. Regardless, they taste decent and are healthy and low calorie. I have to work to improve the texture of the recipe, but not sure what it needs.( It's made from cooked quinoa, egg whites, lemon juice, lemon zest, and fresh berries) . I'm experimenting with the recipe to try to make it vegan and will publish it soon. Obviously I'm too full to eat one of these healthy snacks now.
Now it's dinner time , and of course I'm not hungry.. I think I'll have a big glass of water and then go to the gym and try to redeem myself. Tomorrow is another day!! I'll try again. I need to get serious. I have 20 pounds to lose..
How do you stay on a food plan? How do you resist temptation. I'm open to hear your stories and suggestions... Please leave a comment.
Frozen Watermelon Frosty -
