Guacamole de Frutas

Guacamole de Frutas (Shape Magazine, December 2011)

I found this in the magazine and waited until summer to give it a try, only to have the hardest time finding pomegranates! Luckily I did, and this was worth the wait since finding it in December!

Serves: 4

2 Hass avocados

1/2 tsp lime juice

1/4 yellow onion

1/2 mango, peeled and diced

1/2 peach, diced

1/2 Granny Smith apple, diced

1/4 habanero or jalapeno pepper, ribs and seeds removed, small diced

1 tsp basil, julienned

2 tsp pomegranate seeds

salt

Mash avocados with lime juice. Add the rest of the ingredients and serve with tortilla chips or cinnamon-sugar pita chips.

Nutrition per 1/2 C:

Calories: 149

Fat: 10 g (1 sat)

Carb: 15g

Protein: 2g

Fiber: 6g

Spinach Strawberry Salad

This is as close as Andrew’s Aunt Linda and I can get to Cafe Patachou’s (a Carmel, IN French bistro) salad by the same name. Aunt Linda even begged the chef personally for the vinaigrette recipe, and was rewarded with at least the ingredients, if not in exact measurements. We make it constantly in the summer.

For 4-5 servings:

1 package baby spinach leaves

1 pint fresh strawberries, hulled and quartered

1/2 (or less) red onion, sliced

1/2 C candied walnuts or pecans

1/4 C gorgonzola or feta cheese crumbles

1/2 C croutons

Vinaigrette:

1/3 C olive oil

3 tbsp balsamic vinegar

2 tsp Dijon mustard

1 tsp honey

salt and pepper

Notes:

-Slice onions to your preference: thin for less strong, thick for a stronger onion taste

-You can use feta, goat, gorgonzola or blue cheese here based on your affinity for blue cheese

-Definitely use (or make your own) candied nuts–it’s crucial!

-The dressing makes about a half-cup, which is more than you’ll need for this salad. Refrigerate the rest and use again on your next salad!

Fruity Waffle Sundae

–Read the blog post about it here.

Fruity Waffle Sundae (SHAPE magazine, January 2011)

1/2 C nonfat cottage cheese or 1/4 nonfat ricotta cheese

1 tsp grated ginger

1/2 C pomegranate seeds

1/2 C sliced kiwi

1 whole-grain waffle

2 tbsp pumpkin seeds

Mix together the ginger and cottage cheese or ricotta. Toast the pumpkin seeds until lightly browned. After toasting the waffle, top with cottage cheese mixture, fruit and pumpkin seeds.