Tag Archives: pineapple

Orange Pear Kale Green Smoothie

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I had some kale that I needed to use up, and smoothies are always great ways to use extra fruit and greens that you’re not sure what else to do with. 🙂 So I began searching for kale smoothie recipes and found this one at Green Plate Rule. The site mentions that kale has 10 times the vitamin C, 4 times the vitamin A, almost 2 times the vitamin K, and more calcium and vitamin B6 than spinach does. Wow-I had no idea kale was so super-nutritious!

I did make a few small changes and I really liked the way this turned out! Usually I add honey to sweeten up my smoothies, but the 5 different kinds of fruit in this, especially the pineapple, make the smoothie sweet enough on it’s own. When you put all the ingredients in the blender, you might think that 1/4 cup orange juice is not enough liquid like I thought at first…

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…but it blends up into a really nice, thick smoothie–the perfect consistency!

ORANGE PEAR KALE GREEN SMOOTHIE by NancyCreative, adapted from Green Plate Rule

Makes about 24 ounces, or 3 (8-ounce) servings

  • 1/4 cup orange juice
  • 1/2 cup green grapes
  • 1 pear, cut into slices or chunks
  • 1 orange, peeled
  • 1/2 cup frozen pineapple chunks
  • 1/2 frozen banana
  • 1 cup kale, well packed

Add all ingredients into a high-powered blender and blend until smooth, at least 1 minute. Pour into glasses and serve.

I’m starting to use kale a little more since it’s so healthy. I like it in smoothies and soups. I think it’s a little bitter for salads so I don’t use it that way much. What different ways have you tried using kale?

Linked to Inspire Me Monday.

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Mango-Jalapeno Salsa from The Daniel Plan Cookbook

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Now that the weather is warming up, I’ve been eating more fruit–there’s something about the warmer weather that makes me crave it more! I love all kinds of fruit and that’s what I like about this Mango-Jalapeno Salsa–there’s a nice variety of fruit–mango, pineapple, and apple–mixed in with some diced tomato and red bell pepper. It’s a little on the spicy side, so use half the amount of jalapeno and ginger if you want a milder salsa. Overall, I think this is a great, healthy mix of naturally sweet and savory flavors!

517gSVWkM3L._SX258_BO1,204,203,200_Speaking of healthy, this recipe is from a new cookbook out last month, The Daniel Plan Cookbook, by Pastor Rick Warren, Dr. Daniel Amen, and Dr. Mark Hyman. It’s a companion book to the New York Times Bestseller, The Daniel Plan: 40 Days to a Healthier Life and has 100 easy recipes (with full-color photos) to help you eat healthy for life. “Food truly is medicine,” says one of the authors, Dr. Hyman. Eating real, whole foods can help reverse chronic disease, aid in weight loss, and even optimize brain health. In developing the book, the authors thought about what most people like to eat, then created healthy versions of popular dishes to show that healthy eating is possible in the “real world.” So there are recipes for Blueberry French Toast, BBQ Chicken Pizza, Spinach and Artichoke Dip, Classic Meatloaf, and Chocolate Coconut pudding, to name a few…that just goes to show you don’t need to feel deprived when you’re eating healthy!

I received a sampler of recipes from the book and decided to try the Mango-Jalapeno Salsa. This tropical-style salsa goes well with Mexican recipes using fish or chicken, like the Grilled Spicy Fish Tacos, another delicious-sounding recipe in the book. I really like it with those blue corn tortilla chips, too.

MANGO-JALAPENO SALSA from The Daniel Plan Cookbook

  • 1 mango, peeled and diced
  • 1/2 cup diced pineapple
  • 1 Granny Smith apple, peeled and diced
  • 1/4 cup seeded and diced tomato
  • 1/4 cup diced red bell pepper
  • 4 Tablespoons lime juice
  • 2 Tablespoons minced fresh ginger
  • 2 Tablespoons minced seeded jalapeno (use half the amount of jalapeno and ginger for a milder salsa)
  • 1/2 cup chopped fresh cilantro

Place salsa ingredients in a bowl. Mix together well. Chill in refrigerator. (Keeps up to 1 week refrigerated).

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This makes about 3 1/2 cups of salsa. It’s really easy to make and so good! Have you tried making a fruity salsa before?

Carrot Cake Muffins from The Slim Down South Cookbook and a Giveaway!

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85da3980e121e8d97d9341993c7a3c00I mentioned a few posts ago that I’d be having another giveaway for a cookbook with healthy recipes, and here it is! It’s a Southern Living cookbook–they always have such great recipes!–and it’s called The Slim Down South Cookbook. I had a chance to review it, and the publisher is also providing a giveaway copy for one of you! See the end of the post for details on how to win this giveaway!

This cookbook is written by registered dietitian and award-winning journalist Carolyn O’Neil and includes nutritious versions of Southern-style favorites for breakfast, lunch, dinner, and desserts. You’ll also find lots of great full-color photos of most of the recipes, like these…

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…which will inspire you to start making some healthy, appetizing food!

The book begins with a chapter called “A Healthy Southern Plate” which includes some great healthy lifestyle tips along with a 14-Day SLIM Eating Plan. You’ll find additional healthy tips in the other chapters, too, which have recipes for every meal, along with desserts and snacks. Calorie and nutrition information is included with every recipe.

Some of the great-sounding foods you can make include:

  • English Muffin French Toast
  • Zucchini-Onion Frittata
  • Baked Cheese Grits
  • Peach-and-Tomato Gazpacho
  • Salmon and Vegetable Salad
  • Crunchy Pecan Slaw
  • Chicken and Mini Waffles
  • Texas Caviar Rice and Beans
  • Mocha-Pecan Mud Pie
  • Lime-Raspberry Bites

I thought I’d try something from the chapter on breakfast food called “Rise and Shine!” These Carrot Cake Muffins sounded really good and I love trying new muffin recipes! I thought they came out great–crushed pineapple gives them a great moistness, and there are lots of healthy shredded carrots in them, too! It’s nice to start the day with something tasty as well as healthy! 🙂

CARROT CAKE MUFFINS from The Slim Down South Cookbook

Makes 18 muffins

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon table salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup vegetable oil (I used light olive oil instead)
  • 1 Tablespoon vanilla extract
  • 2 (8-ounce) cans crushed pineapple in juice, drained
  • 2 large eggs
  • 2 cups shredded carrots (you can use the pre-shredded carrots to save time if you want)
  • Paper baking cups
  • Cooking spray

Preheat oven to 350˚F. Combine first 5 ingredients in a large bowl; make a well in center of mixture.

Whisk together oil and next 3 ingredients; add to flour mixture, stirring just until moistened. Fold in carrots. Place paper baking cups in 18 muffins cups, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

Bake at 350˚F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Serve warm or at room temperature.

Based on 18 muffins: Serving Size 1 muffin Calories 128 Fat 3.8g (sat 0.5, mono 1.6g, poly 1.5g) Protein 2.1g Carb 21.5g Fiber 0.9g Chol 21mg Iron 0.8mg Sodium 223 mg Calc 11mg

I must have filled my muffin cups a little fuller, because I ended up with 17 muffins instead of 18. But I liked how full and rounded they turned out, so I’d probably do that again. My baking time was 22 minutes. I was out of cooking spray, so I filled my paper liners without spraying them and that worked out fine–the muffins just stuck slightly to the liners.

85da3980e121e8d97d9341993c7a3c00THE GIVEAWAY IS NOW CLOSED! Congratulations to Cathy, whose comment #22 was chosen via random.org as the winner!

Now for the Giveaway…if you’d like to enter to win a copy of The Slim Down South Cookbook, leave a comment on this blog post between now and Wednesday, January 29, at 10 p.m. (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Thursday evening, January 30. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S. and Canada.

First entry: Leave a comment on this post–it would be great to hear what your favorite Southern dish is-even if it’s not that healthy! 🙂

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

Note: If your comment doesn’t show up right away, it just means I need to click on it to approve it before it’s visible–I do this because of spam comments that sometimes come through!

Carrot-Orange-Pineapple Smoothie

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Here’s a great-tasting, healthy smoothie to get your day off to a good start! I found the recipe over at realsimple.com. I love having smoothies for breakfast during the warmer months of the year…they’re so easy and quick to make. This smoothie has pineapple, orange juice, carrots and half of a banana in it–so if you like these ingredients, you’ll want to try this out! The recipe calls for fresh pineapple, but I substituted canned pineapple chunks because that’s what I had on hand.

CARROT-ORANGE-PINEAPPLE SMOOTHIE very slightly adapted from Real Simple

Makes 1 serving

  • 3/4 cup chopped fresh pineapple or canned pineapple chunks
  • 1/2 cup ice
  • 1/3 cup fresh orange juice
  • 1/4 cup chopped carrot
  • 1/2 banana

Place the pineapple, ice, orange juice, carrot, and banana in a blender. Blend until smooth and frothy.

That’s all there is to it! It also makes a great afternoon snack when you’re craving something sweet but want something healthy!

Linked to Strut Your Stuff, Full Plate Thursday, These Chicks Cooked, Foodie Friday, Sweets for a Saturday.