Persimmon Pomegranate Fruit Salad Recipe

3  persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded

  • 3/4 cup pomegranate seeds
  • 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
  • 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
  • 2 teaspoons lemon juice
  • 1 teaspoon honey

Method

Gently toss all of the ingredients together.

Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.

Enjoy!

Smokey vegan pasilla-chipotle chili

6 Servings

Ingredients

3 tablespoons of ground dried pasilla pepper chili powder
3 tablespoons of ground dried cumin
3 garlic cloves, crushed
2 tablespoons of olive oil
2 carrots, chopped
2 ribs of celery, chopped
1 small red onion, chopped
1 can of tri colored beans (pinto, red and navy)
1 can of chickpeas
1 sweet potato, peeled and chopped
12 oz can of crushed tomatoes
2 chipotle peppers, chopped (from the can of chipotle peppers in adobo sauce)
1 small can of green chilies
1 cup of fresh cilantro, chopped
2 cups of water
Sea Salt and pepper to taste

In a large pot or dutch oven, heat olive oil on medium/high. Add garlic, onion, carrots, celery, and sweet potato. Saute until onions become translucent. Add chili powder, salt, pepper and cumin, and cook for 2 more minutes. At this time, add in all beans, crushed tomato, cilantro, water, chipotle peppers and green chilies. Bring to a boil, cover with lid and reduce to simmer. This can be served as little as 30 minutes, but is best if left longer (up to an hour or two). Garnish with a fresh cilantro, plantain chips, avocado slices, and/or onions, maybe a lime wedge or two.

Bon apetit!

Chocolate Mousse

Yield:

Serves 8 (serving size: 1 mousse, 1 tablespoon whipped topping, and 3 raspberries)
Total time: 2 Hours, 8 Minutes

Ingredients

6 ounces bittersweet chocolate, finely chopped
1/2 cup sugar
2 tablespoons water
1 tablespoon brewed coffee
1/4 cup unsweetened cocoa
1/2 teaspoon vanilla extract
1 (16-ounce) package silken tofu
8 tablespoons frozen reduced-calorie whipped topping, thawed
3 ounces fresh raspberries

Preparation

1. Combine first 4 ingredients in a small saucepan; cook over medium heat until mixture is smooth and creamy, stirring frequently. Add cocoa and vanilla; stir until blended.

2. Place chocolate mixture and tofu in a blender; process until blended. Pour mixture into each of 8 (4.5-ounce) ramekins or custard cups. Cover and chill at least 2 hours. Top each serving with whipped topping and raspberries

 

Enjoy!

Fruit salad

Always a good idea for any quick lunch!

Ingredients

1 pint strawberries, hulled and quartered

1 pint blueberries

2 tablespoons of lemon juice

4 bananas

1/2 cup sugar

Directions

 

  1. Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.

 

 

Raspberry Sorbet

 Prep time
Cook time
Total time
Serves: 6-8
Ingredients
  • about 5 cups of fresh raspberries
  • 1 cup water
  • 1½ cups sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons of fresh lemon juice
Instructions
  1. Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.
  2. Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
  3. Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
  4. Freeze according to your ice cream maker’s instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.

Enjoy!

Peach and Blueberry Greek Yogurt Cake

Peach and Blueberry Greek Yogurt Cake made in a springform pan – you couldn’t find an easier recipe for such a colorful, beautiful cake!

 

I love baking with Greek yogurt and avoiding using as much butter as I can get away with. In this recipe, you’ll be using 1/2 stick of softened butter and 1/2 cup Greek yogurt to produce a full size 9 inch diameter cake. Not too much butter, yet the texture does not suffer. In fact, I prefer the texture that Greek yogurt creates in a cake than if I just use butter.

This is what the cake looks like unbaked, after I arranged the peaches and the blueberries on top, right before baking:

After being baked for about 1 hour (depends on your oven) and cooled, the cake can be easily released from the springform pan:

And don’t forget to sprinkle some powdered sugar on top:

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches, sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch spring form pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  2. Sift flour, baking powder, baking soda, together into a medium bowl.
  3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  4. Keeping the mixer speed low, mix in the flour mix until combined. Do not over mix.
  5. Transfer the cake batter to the spring form pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the spring form pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the spring form pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

 

Give yourself a large slice full of fruit and enjoy:

 

Avocado Bacon and Eggs

Avocado Bacon and Eggs
 Ingredients
  • 1 medium Avocado
  • 2 eggs
  • 1 piece of cooked bacon, crumbled
  • 1 TB of low-fat cheese
  • pinch of salt
Instructions
  1. Preheat oven to 425.
  2. Begin by cutting the avocado in half and removing the pit.
  3. With a spoon, scoop out some of the avocado so it’s a tid better than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  4. Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  5. Cook for 14-16 minutes. Serve warm.

Enjoy!!!

Skinny No-Bake Peanut Butter Pie

Light and creamy and ever so addicting! Whip this up in minutes for a dessert everyone will love.

Servings: 10 • Serving Size: 1/10 • Old Points: 5 pts • Points+: 5 pts
Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g • Carb: 32.9 g • Fiber: 1.3 g • Sugar: 16.7 g
Sodium: 94.6 mg

Ingredients:

  • 5 oz reduced fat cream cheese, softened
  • 1/2 cups confectioners’ sugar
  • 1/3 cup Better n Peanut Butter
  • 8 oz fat free frozen whipped topping, thawed (or truwhip for healthier option*)
  • reduced fat graham cracker pie crusts
  • 3 tbsp Hershey’s chocolate syrup

Directions:

Beat cream cheese and confectioners’ sugar together in a medium bowl.  

Mix in Better ‘n Peanut Butter and beat until smooth. Fold in whipped topping.

Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate syrup before serving.

Enjoy!

Gluten-Free Baked Oatmeal Casserole

A wonderful sweet casserole with gluten-free rolled oats, berries, banana,  and a little chocolate. I love this because you can use any berry you have on hand, so feel free to use your favorites. It is also a great way to use a ripe banana. Enjoy!

Ingredients

2 cups gluten-free rolled oats * (I used Trader Joe’s, if you can’t find gluten-free, regular old-fashioned rolled oats are fine, if you do not need to eat gluten free).

1/3 cup brown sugar + 1 tablespoon for top

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup raspberries (Any berries work).

1/3 cup blueberries

1/2 cup mini chocolate chips

2 cups milk (I used skim).

1 large egg

3 tablespoons butter, melted

2 tablespoons vanilla extract

1 ripe banana, peeled, 1/2-inch slices

Method

  1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. If you do not have that size-baking dish, a 9 by 13 pan is fine, will be a bit thinner, but just as yummy.
  2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the berries and half the chocolate. (Save the other half of berries and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter, and vanilla extract.
  3. Add the oat mixture to prepared baking dish. Arrange the remaining berries and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
  4. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar. You can place brown sugar on top before baking or add when casserole is finished baking and broil for a couple of minutes.
  5. After it has cooled, cover with plastic wrap and store in fridge. When ready for breakfast, heat in microwave for 1-3 minutes, or until warmed through.

Enjoy your breakfast!

 

 

Chocolate Italian Love Cake – Gluten Free !!!

I’m guessing a lot of other people would love that, and that’s how it got its name.  It certainly is yummy, and it’s a pretty impressive dessert for being so simple to put together.  It’s a great dessert for a crowd, or pot luck, because you can make it ahead of time and it actually tastes better the longer you let it hang out in the fridge!

Get out a 9×13 inch pan and spray it with nonstick spray. Pour the chocolate cake batter into the dish.  Once it is spread out evenly,  carefully pour the cheese mixture over the top of the cake batter.

Then, pop it into the oven, and that’s where the magic happens.

The frosting is simply chocolate pudding folded into Cool Whip.  If you’re changing up the cake flavor, you could just change up the pudding flavor to follow suit!

Spread the frosting all over the top of the cake, and then it went to hang out in the fridge for the rest of the day.

Besides being pretty, it’s simple, and really, really tasty.

Gotta love it!

Prep time: 

Cook time: 

Total time: 
Serves: 15
Ingredients
  • 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
  • Use gluten free cake batter and it is gluten free! YUM!
  • 2 lbs. ricotta cheese ( optional )
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.1 oz.) package instant chocolate pudding mix
  • 1 cup cold milk
  • 8 oz. Cool Whip
Instructions
  1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
  2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
  3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
  4. *The following directions are correct. The layers switch during the baking time!
  5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
  6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
  7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
  8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
  9. ENJOY!