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!
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
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:
Fat: 10 g (1 sat)
Ruby Red Salad (Deliciously G-Free)
3 large beets or 1 15-ounce can, drained
½ lb greens
1 pomegranate, seeded
1 fennel bulb, sliced thinly
½ small red onion, sliced thinly
3 T olive oil
2 T sherry vinegar
1 garlic clove
1 tsp salt
1 tsp granulated sugar
½ tsp oregano
½ C fresh basil leaves
¼ tsp black pepper
¼ C shaved Manchego cheese (or Feta)
- Slice beets and mix with greens, pomegranate arils, fennel and onion slices.
- Process dressing ingredients in a blender until pale green.
- Drizzle dressing over salad and top with cheese.
Fat: 13 g
Protein: 5 g
CHO: 22 g
Fiber: 6 g
I recently received an email from MyFitnessPal with a link to a stash of oatmeal-inspired recipes. This immediately made me think of my friend, Stevie, who eats oatmeal just about every morning for breakfast, no matter the season. The girl is an oatmeal fanatic. Perhaps even more so than Kath, the RD whose blog inspired me to begin my own journey into the field of nutrition. But I digress.
So as I perused the list of oatmeal recipe ideas, I came upon these Pomegranate-Oatmeal Snack Cups, for which I already has all the ingredients in the fridge. It was fate. I mean, how often does anyone really have pomegranate arils just lying around?
They don’t come out very sweet, which is just fine by me, and are fantastic topped with a little sunflower-seed butter. These would be a great breakfast or pre-workout snack. Recipe is below and linked above.
- First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
- Then, place banana in a medium size bowl and mash until smooth. Add the rest of the wet ingredients (minus the coconut oil, we will add that very last) and whisk until combined.
- Add the dry ingredients and mix until smooth. Finally add in coconut oil.
- Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (about 1/4 cup) on top.
- Bake at 350º for about 20 minutes.
Here’s the nutrition information for each serving (2 muffins):
Nutrition (per serving): Calories: 200; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 71mg; Sodium: 464mg; Carbohydrate: 26g; Dietary Fiber: 4g; Sugar: 6g; Protein: 6g