Tropical Fruit Smoothie

1/2 frozen banana

1c frozen pineapple chunks

1 Cutie mandarin, cut in half

2/3c-1c whole milk plain Greek Yogurt

some healthy juice for the right viscosity 

Today was feeling like a bad, low energy day. I was catching up on emails and almost fell asleep typing. 

These always help with that, as well as giving me some much needed Vitamin C, calcium, potassium and all the other good nutrients found in these foods.

Blend everything until smooth, pour and drink. Down The Hatch! . .Lin

Apple Berry Fruit Sauce

2 big Envy apples, scrubbed

2c frozen pineapple

2c frozen berries

1T coconut sugar

1t pumpkin pie spice

1c water

juice of 1/2 lemon

Core and chop the apples. Cut up the cherries, strawberries and pineapple, leaving the blueberries whole.

Add the rest of the ingredients and bring to a simmer. Cook in this way, covered for 10 minutes then check the apples for doneness. Everything should be softened enough to mash. If not add another 5 minutes of cooking time.

This is a nice change from plain applesauce and a good way to use up frozen fruit. . .Lin

Sunday Morning Muffins

It's actually Saturday morning...but...I'm making these for a family get-together tomorrow, after church...so...Sunday Morning Muffins!

In  medium glass bowl,

combine this first group of ingredients:

3/4c (6oz.) full fat plain Greek yogurt

1-1/2c coconut sugar

3 lg. eggs

1/2c light olive oil

1T white Balsamic vinegar

2T Mexican vanilla

2c mixed fruit:

fruit cake mix, golden raisins + chopped frozen pineapple

1c nuts, today I used:

sliced almonds + chopped walnuts

In a bigger bowl whisk together:

1c whole wheat flour

1c all purpose flour

1c corn flour

2T ground chia and flax seed

1t each: baking powder, baking soda, salt

1T pumpkin pie spice

1/2T ground ginger

Preheat oven to 350° Mix the fruit, oil and egg mixture with the dry ingredients using a big silicone spatula. Fill paper-lined muffin cups 2/3 full. Sprinkle the tops with spiced turbinado sugar.

Bake for 18 minutes, or a bit longer until a center muffin passes the toothpick test. This recipe makes 30 nice size muffins, or 24 muffins and a little cake. The cake baked separately, for 50 minutes.

Cool in the pan an hour or more before removing. When completely cool, these can be stored, stacked in a cake container or just mounded on a platter and covered with a dishtowel.

These are really good!

Mmmmm . . . Muffins! . . . Lin

Pineapple-Strawberry Pico de Gallo

Earlier this summer I knocked my own socks off when making one of my 5 Ingredient Salads. I was in the chopping-slicing stage when I discovered my tomatoes were less than stellar. I checked the fridge and there it was - a perfect container of strawberries. Okay then, worth a try!?! What a great salad! Try substituting strawberries for tomato the next time you make a big, fresh, garden salad!

Today I was thinking I'd make salsa when I saw my perfect tomatoes. I changed it to pico, then wondered about strawberries. . .In the end. . .Strawberries Won! I don't know if anyone else ever uses celery in pico or salsa. I had 2 big bunches of it, and this celery heart really wanted to marinate with its 'fridge mates in the bowl, and, Who Am I, to say no to such gorgeous celery?

1 lg. clove garlic

1/3 poblano pepper

1 celery heart and tops

10 oz. cleaned strawberries

4 oz. frozen pineapple

1 lemon - zest and juice

1 oz.+ fresh cilantro

1 med.-lg. Vidalia onion

1t fresh ground black pepper

1/2t Himalayan pink salt

1-2t fruity white Balsamic vinegar

Finely mince the garlic and pepper, chop the rest and gently combine in a medium glass bowl. Serve with corn chips or quinoa chips. Grind it up a bit, and spoon it over any grilled meat: chicken, fish, shrimp, steak, burgers. . .This would also be great over a wedge salad with a drizzle of poppy seed dressing.

Or just grab a fork - Pico Salad! 😉 Lin

Pineapple Coleslaw

2 carrots – shredded

3 stalks celery – chopped

½ med. onion – chopped

15.4oz can crushed pineapple

*½c± mayonnaise

*2T French dressing

1 sm heavy head of green cabbage

In a big bowl combine carrots, celery, onion and drained crushed pineapple. Add the dressings (*you could also use a poppyseed dressing in place of these). Mix all together well. Finely slice the cabbage and add to the bowl. Combine well. Chill for an hour or two before serving. . .Lin