Month: June 2019

Frozen Honeydew Parfait

Frozen Honeydew Parfait

Servings: 2 Ingredients: 350 g Frozen Honeydew Melon (1/3 whole melon) Juice from 1 Lemon 1.25 fluid oz Simple Syrup Directions: Cut a whole melon into thirds. Cut the rind off one of the thirds, then cube the melon from that third. Spread the cubed…

Chicken Sausage Pepper Ziti

Chicken Sausage Pepper Ziti

Servings: 2 Ingredients: 3 links Chicken Andouille Sausage, sliced 40 g Jalapeno Pepper, diced (1 pepper) 65 g Poblano Pepper, sliced (1 pepper) 40g Shallot, diced (1 small shallot) 2 Garlic Cloves, diced 3/4 of a 14.5oz can Diced Tomatoes, no salt added 68g Red…

Honeydew & Feta Plate

Honeydew & Feta Plate

Servings: 1

Ingredients:

  • 75 g Honeydew Melon (about 1/6 of a full melon)
  • 12 g Blackberries (4-5 berries)
  • 10 g Kiwi, sliced and quartered (about 1/2 small kiwi)
  • 10 g Feta, crumbled (2 tbsp)
  • Sprig of Basil

Directions:

  1. Slice the Melon into 6 quarter wedges. To do this, cut the melon in half, then cut each half into 3 slices.
  2. Cut the rind off 1 of the wedges. Then using a mandolin lay the wedge on its side and cut into very thin slices. If you don’t get enough slices with one wedge you have a few more you can use! If you do not have a mandolin you can use a knife, you will just want to make your slices as thin as possible so they are flexible.
  3. The hard part is done, now to plate! Gently grab one slice of melon and lightly wrap it around your finger to create a ring like a flower. Place it on your plate. Then continue with all of the slices of melon, arranging each ring on the plate in and interesting way.
  4. Slice your kiwi into thin slices then cut each slice into a triangles like a pizza. Arrange your kiwi on the plate.
  5. Add the blackberries to your plate where you feel looks visually appealing.
  6. Then to finish it off, sprinkle with the Feta, and garnish with basil!

Search Honeydew on my website to find additional ways to use the remainder of the melon.

Kcals: 62g / 2.4g P / 9.8g C / 2.5g F

Chicken & Spinach Egg White Casserole

Chicken & Spinach Egg White Casserole

Servings: 1 Ingredients: 2 cups Liquid Egg Whites 5 Cajun Style Andouille Chicken Sausage, diced 1 cup Baby Spinach, torn 30 g Gouda Cheese, shredded (about 1/4 cup) Directions: Dice the chicken sausage. Tear the spinach with your hands, removing the long steams. In a…

Açai Yogurt Banana Berry Bowl

Açai Yogurt Banana Berry Bowl

Servings: 1 Ingredients: 100 g Frozen Açai (1 unsweetened sambazon package) 8 oz Non-Fat Greek Yogurt (1 cup) 50 g Frozen Strawberries (about half a cup) 100 g Banana, 1/2 for topping, 1/2 for Açai (1 medium sized banana) 25 g Honey Almond Flax Granola…

Simple Seasoned Popcorn

Simple Seasoned Popcorn

Servings: 3

Ingredients:

  • 4 tbsp Popcorn Kernels
  • 1 tsp Oil
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1 tbsp Butter

Directions:

  • Heat a heavy bottom, large pot with lid to medium heat. Once hot add the oil and the kernels.
  • Place the lid on the pot and shack the pot, holding the lid tightly. This tosses the kernels in the oil.
  • Continue cooking on medium heat. After a few minutes you will start to hear the kernels popping. Do not remove the lid or they will jump out!
  • As you hear them popping continue to shake the pot with the lid on every 15-20 seconds and return to the heat. Continuing to toss the kernels helps to prevent them from burning.
  • After about 3-4 minutes of the kernels popping you will begin to hear the popping slow down. Once the time between each pop gets longer, about 5 seconds between pops your pop corn should be done.
  • Remove from heat and let sit for a minute, while you melt the butter.
  • Place the tablespoon of butter in a small microwave safe dish and heat in the microwave for about 45 seconds, until the butter is melted.
  • Remove the lid from the pot and drizzle the butter over the popped popcorn.
  • Then season with Garlic, Pepper, and Cayenne.
  • Return the lid and shake the popcorn around to toss in all the seasonings.

Kcals 97g / 1.4g P / 10.1g C / 6.8g F

Blueberry, Nectarine Parfait

Blueberry, Nectarine Parfait

Servings: 1 Ingredients: 8 oz Non-Fat Greek Yogurt (1 cup) 50 g Nectarine, sliced and cubed (half a nectarine) 15 g Blueberries (1/4 cup) 15 g Honey Almond Flax Granola (1/4 cup) Directions: Cube 1/4 of the nectarine and place in the bottom of the…