I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.
As a member of The Recipe ReDux healthy food bloggers group I have the opportunity to participate in contests and sponsored posts for some amazing brands. This month I am pleased to showcase a recipe I created for Zespri Kiwifruit – the world leader in premium quality kiwifruit. Each ReDuxer who chose to participate in this contest had to create a dish using SunGold Kiwifruit – a new variety from Zespri. (Links to all the recipes created are at the end of this post.) SunGold Kiwifruit has a beautiful golden interior color and a mildly sweet, tropical taste, absent the slightly tart quality that is characteristic of green kiwifruit. Unlike the green variety of kiwifruit, SunGold Kiwifruit have smooth, hairless skin. SunGold Kiwi Shrimp Cocktail uses this versatile kiwifruit in a tropical inspired shrimp cocktail appetizer. Martini glasses are decoratively lined with thin slices of SunGold Kiwifruit then filled with a cool, creamy, kiwi infused avocado sauce. Chilled, jumbo shrimp are then draped over the edge of the glasses, in classic shrimp cocktail fashion, before being garnished with fresh basil and lime wedges. SunGold Kiwi Shrimp Cocktail is not only delicious and beautiful to look at but is chock-full of super healthy ingredients like Zespri SunGold Kiwifruit, Greek yogurt, avocado, and fresh basil. Each SunGold Kiwi Shrimp Cocktail has a whopping 32 grams of protein and only 286 calories! (more…)
I loving taking classic recipes and putting my own spin on them, and that usually includes trying to make them just a wee bit healthier. I don’t think you have to go overboard in your quest to eat healthy food. I’m a firm believer that very small changes really add up and, over time, make a big difference. For me these small changes include using lesser amounts of natural sweeteners in place of refined sweeteners, and steering clear of processed oils, like vegetable oil, in favor of healthy fats like olive oil, avocado oil, and coconut oil. So whenever I scan a recipe I will automatically make my own modifications to reflect these healthier preferences and that’s exactly what I’ve done with Apple Cranberry Walnut Coleslaw. This coleslaw is made with homemade avocado mayonnaise (and Greek yogurt) and contains no added sugar. It’s wholesome, crunchy, and makes a great summer-time salad for picnics and barbecues. The apples, cranberries, and walnuts make it a little bit different but don’t overpower the classic coleslaw taste. (more…)
The popularity of sweet potatoes in the U.S. continues to rise as more and more people discover the variety of delicious ways to use this versatile vegetable. Once thought of as a Thanksgiving or winter side dish, sweet potatoes are now served all year-long. My family loves sweet potatoes and I serve them often – roasted with coconut oil, in salads, and in appetizers too as in my recent Sweet Potato Black Bean Avocado Salsa post. And now that peach season has arrived I’ve combined sweet potatoes and peaches to create a delicious, nutritious side dish that is fantastic served alongside grilled chicken or pork. Sweet Potato Stuffed Peaches are tender, creamy, and full of sweet, savory, peachy flavor. (more…)
It’s great to try new recipes using your favorite seasonal produce. Local fruits and veggies at their peak are almost guaranteed to make any dish you put them in taste fantastic, making your odds for recipe success higher than usual. New recipes also give you more ways to consume the foods you love! So when the big sign in front of my local farm stand read “Massachusetts blueberries are here” I made a quick pit stop to pick up a couple of pints and quickly decided I would create something with blueberries, lemons, and cornmeal. Blueberries and lemon is a classic and well-known flavor combination, but in an article I read recently on flavor profiles that pair well together in recipes, I learned that blueberries and cornmeal go well together too, so I set about creating a summer dessert using these three ingredients and the result – Lemon Blueberry Cornmeal Shortcake – was even better than I expected! (more…)
For this month’s Recipe Redux challenge (creative cuts – fruits and vegetables) I chose to highlight one of summer’s most abundant vegetables – eggplant. The humble eggplant is among the most versatile of vegetables. It can be grilled, roasted, baked, fried, diced, stuffed, and rolled. You can put it on pasta or pizza, make a sandwich or dip with it, and use it in soups and stews. Eggplant takes center stage in a variety of classic dishes from divergent cultures such as Italian (eggplant parmesan), French (ratatouille), Mediterranean (moussaka), and Asian (stir-frys). And even as I’m writing this I know that I’m barely scratching the surface of the many uses and recipes for which eggplant is well suited. Since eggplant is so delicious and so plentiful this time of year, I’m sure no one will mind that I am adding to the unending list of uses for eggplant with this fun and festive recipe that’s perfect for summer – Crispy Oven Baked Eggplant Flowers. Flower shaped eggplant slices are dipped into a savory egg and olive oil mixture, then breaded and oven baked. The result is golden brown and deliciously crispy-on-the-outside, tender-on-the-inside, pieces of eggplant that will knock your socks off! (more…)
I hope the food blogosphere can handle another spiralizer recipe because this one is a gem! Baked Zoodles Caprese is zucchini noodles transformed into a dish that is a cross between quiche and lasagna. It looks and cuts like quiche and has all the delicious savory flavors of classic lasagna, but is lighter and less filling. When served on a small pool of warm marinara it makes a heavenly lunch or light dinner. (more…)
In my recent quest to create a simple summer salsa I relied on three of my favorite foods – sweet potatoes, black beans, and avocados. These foods never disappoint me, no matter what recipe I put them in, so I knew they’d make a fantastic salsa. Sweet Potato Black Bean Avocado Salsa is a sweet and spicy salsa with vibrant colors and a wonderfully zingy taste. It’s great as an appetizer when served with tortilla chips and crackers, but it’s just as good as a topping for grilled fish, chicken, or pork. The cool, refreshing ingredients scream “summer” but you can easily make this salsa all year-long. (more…)
Chocolate Avocado Oil Cake with Raspberry Chia Filling is a decadent chocolate cake made with almond flour, avocado oil, coconut sugar, raspberries, and chia seeds. To say that this cake is moist is a gross understatement. Each melt-in-your-mouth bite is like a heavenly little pillow of intense chocolate deliciousness, so it’s hard to believe that this cake is gluten-free, dairy-free, grain-free, paleo friendly, and contains no refined sugar. (more…)
Most cheese straws are made with gobs of butter and cheese making them very rich. They’re likely to crumble a bit when you eat them (especially the puff pastry ones) and they’ll usually leave your fingers really greasy. Gluten-Free Spicy Cheese Straws are quite different. They’re made with just two tablespoons of coconut oil instead of butter, and contain only a small amount of Parmesan cheese. The result is a clean tasting, crispy cheese straw that won’t crumble when you bite into it, leaving you free to hold a drink in the other hand! They’re the perfect gluten-free appetizer to set on the bar when you’re entertaining or to serve as an accompaniment to your favorite dip.
Here’s a fun and festive breakfast you can serve to your loved ones on July Fourth or any other patriotic holiday – Berry Patriotic Yogurt Parfait. These parfaits are super healthy and so easy to make. They’re similar to fruit-on-the-bottom yogurt but without all the added sugar and with a hefty helping of fresh berries on top. You might be tempted to use store-bought jam to make these parfaits but I urge you not to, as it takes less than two minutes to prep the raspberry chia jam and you will be rewarded with the most delicious, sweet, tart, jam you’ve ever tasted! (The method for making this jam works with frozen blueberries too.) (more…)