Tag Archives: blueberries

Honey Lime Fruit Salad

20 Mar

Honey Lime Fruit Salad 2
I love to have fruit in the house for healthy snacking but sometimes it can get a little boring on it’s own. When I was a kid, we ate our fair share of fruit salad. Our fruit salad consisted of our favorite fruits mixed with a little cool whip. So yummy! But this time around, I needed a dairy-free version as my in-laws were visiting and my mother-in-law doesn’t eat dairy. I remembered this recipe I came across quite awhile ago and thought it would be the perfect way to make simple sliced fruit a little more special at breakfast.

The honey lime dressing was a bit sweet but had an amazing citrus zing that was just perfect on the fruit. You could use any fruit you like or have on hand for this recipe. I think bananas would be a great addition as long as it was being eaten right away. Don’t mix in the “dressing” too soon or the strawberries will get really soggy. I made it about a half hour before serving so it had a little time to chill together but not too long to get mushy.

This is a perfectly light and refreshing side that will be perfect throughout the much anticipated spring and summer!

Honey Lime Fruit Salad
recipe from Oh You Cook

1 pint strawberries
1 pint blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)

1. Rinse strawberries, blueberries and grapes then gently pat dry. Hull strawberries, then cut each in half or quarters. Remove stems from grapes and blueberries, if any.

2. Gently combine all three in a large bowl or aluminum tray. Set aside.

3. In a small bowl, whisk together honey and lime juice. Pour over fruit.
Honey Lime Fruit Salad

Sneaky Green Smoothie

1 Feb

Secret Green Smoothie 1
I have always been skeptical of smoothies with spinach. It just sounds weird and disgusting and too “granola” for me. But, I bit the bullet and gave it a try in an attempt to get in more veggies. And turns out you can’t even taste the spinach. I promise! What’s better than a delicious smoothie that is really, really good for you? Not much. We have been making them everyday the past week and haven’t gotten tired of them yet!

As you can tell, Noah loves these smoothies! He couldn’t keep his hands off this one I was trying to photograph, even though he already had his own. He wanted the “smoovie in the breakable cup.”

He loves helping make them and had to put his apron on before dumping in all the ingredients.
Secret Green Smoothie 3
You can use any frozen fruit you like and feel free to mix it up to create different flavors. Another yummy variation that I adore is strawberry (replace the berries and peaches), pineapple, banana and a handful of shredded coconut. You will feel like you are on the beach somewhere! Delish!

Secret Green Smoothie 4

Just to prove that you can’t taste the spinach…I gave one to Joel and didn’t tell him there was spinach in it and he totally didn’t know. And still doesn’t {insert evil laugh here}. Well, unless he’s reading this now.

Secret Green Smoothie
yields 1 large or 2 medium servings

2 cups ice cubes
1 cup orange juice (or water if you don’t want added sugar and calories)
1 banana
1 cup frozen blueberries
4-5 slices frozen peaches
1/4 cup frozen raspberries
1/4 cup frozen pineapple chunks
2 big handfuls fresh spinach

Place all ingredients into a blender and pulse until it’s smooth and no chunks remain.

Rainbow Fruit Skewers

31 Oct

Rainbow Fruit Skewers
I’m sure most of your kids are getting dressed up tonight and going out trick-or-treating to get totally sugared up. So why not make them a fun and healthy snack before the gorging begins? This isn’t really a recipe but I thought I would share it anyway since they are so cute and kid friendly. It seems like you can get a kid to eat anything if you serve it on a stick.
Rainbow Fruit Skewers

Noah is dressing as a golfer for Halloween and he is totally pumped about it. A 2 year old wanted to be a golfer you ask? Well, yes my 2 year old did. He loves going to the driving range with Joel and watched golf tournaments all summer with him. He was recently diagnosed with asthma and has to do daily breathing treatments and the only way I can get him to sit still is to put golf on. I know….he is weird. But I wouldn’t have it any other way! It’s quite the conversation starter when we have to go EVERYWHERE with his golf club and ball…the vet, doctor’s office, library, grocery store, seriously everywhere. I will have pictures for you all of my dapper little golfer soon.

Rainbow Fruit Skewers

Strawberries, cleaned and hulled
1 0r 2 orange cuties, peeled and dissected
Pineapple, peeled and sliced into bite-size chunks
2 kiwis, peeled and sliced into bite-size chunks
Red grapes
Greek yogurt (any flavor) for dipping
Wooden skewers

Skewer the fruit in the order listed then dip in Greek yogurt.

Patriotic Fruit Skewers

22 Jun

4th of July Fruit Skewers
If you are looking for a quick, easy and cute snack for the 4th of July then I have the thing for you! Red, white and blue fruit skewers! They were super simple to put together and I think they disappeared faster than it took me to make them. It’s great to see kids grab for these fun skewers rather than chips or cookies….pretty much a mom’s dream come true!
4th of July Fruit Skewers
4th of July Fruit Skewers

1 pint strawberries, washed, hulled and dried
Star shaped or mini marshmallows
1 pint blueberries, washed and dried
Wooden skewers

Thread strawberries, marshmallows and blueberries onto the wooden skewers in whatever red, white and blue pattern you desire. I did some with lots of strawberries, some with lots of blueberries….whatever you like.

Recipe linked to Full Plate Thursday, This Week’s Craving, Totally Tasty Tuesday, Tasty Tuesday, Cast Party Wednesday and What I Whipped Up Wednesday.

5 Fruit Smoothie {Crazy Cooking Challenge}

7 Jun

Today brings back the Crazy Cooking Challenge and the item to make is fruit smoothies or shakes. Today is also a very special day in my personal life. Four years ago today, I married the man of my dreams. It’s hard to believe how fast these four years have gone and how much we have accomplished together. We became homeowners and parents. We went through an incredible amount of happy times and very few hardships. We grew up together and became the wife and husband we wanted and needed to be for each other. So this post is for you Joel. I love and cherish you more than you could ever know. Here are some of my favorite pictures from our big day and the honeymoon.
Joel and his guys. Don’t they look like they belong on the cover of a boy band cd?

First dance.
Joel’s “classic” moves.
Relaxing at Maho Bay.
Trunk Bay, St. John U.S. Virgin Islands.

I wanted to find a way to tie the challenge in with my anniversary so I decided I would search for a tropical smoothie to bring us back to our honeymoon in the Virgin Islands. I ultimately decided on this one because of the coconut and pineapple. A lot of the drinks we enjoyed there included those two ingredients so I thought it was fitting.
5 Fruit Smoothie
I’m so glad I picked this recipe from Made With Pink because it was amazing and just what I was looking for in a smoothie. The coconut and pineapple really jumped out and screamed tropical. The addition of the berries and banana helped round it out and put it over the top. I absolutely love strawberries so I think it would be great with just the pineapple, coconut and lots of strawberries.
5 Fruit Smoothie
5 Fruit Smoothie
recipe from Made With Pink

15 blueberries, frozen
1/2 banana, frozen
10 raspberries, frozen
7 large pineapple chunks, frozen
5 strawberries, frozen
2 Tbsp shredded Coconut
1/3 cup vanilla yogurt (I used Greek vanilla yogurt)
1/3 cup pineapple juice
1. Dump everything into a blend and blend until no large chunks are left. If it’s too thick, add more pineapple juice. If it’s too thin, add more frozen fruit and blend.

5 Fruit Smoothie

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DIY Smoothie Packs

1 Feb

And it’s Pinterest for the save again. When I saw this wonderful DIY smoothie pack idea I knew I had to give it a try. Smoothies are so stinking expensive to buy but it’s just so much more convenient rather than having to prepare all the fruit each time. Well, now with just a little prep work in advance, you can have smoothies within seconds.

You can create whatever combinations you like for these delicious homemade smoothies. I purchased bananas, pineapple, blueberries, strawberries and raspberries. You can use either fresh or frozen. I bought some frozen because the fresh did not look great and found it even better than the fresh because I didn’t have to slice and freeze it before assembling the packs. The fresh does have to be prepped and frozen in a single layer so that it doesn’t stick together in the bags.
DIY Smoothie PacksWhile your fresh fruit is freezing, scoop about 1 tablespoon of yogurt into either a mini muffin tin or ice cube trays. I used a mini muffin tin and made 24 yogurt cubes. Cover and freeze until solid.
DIY Smoothie PacksOnce everything is frozen, grab it all out of the freezer and measure out about a cup and a half of fruit (whatever variety you desire…the sky is the limit) per bag. After the yogurt has sat out for a few minutes, use a spoon to scoop them out and place three in each bag.
DIY Smoothie Packs
Here is the approximate amount of ingredients I used to make 8 smoothie packs:

1 lb. strawberries
3 bananas
2 cups blueberries
1 cup pineapple
8 oz. raspberries
20 oz. yogurt

All you have to do is dump the bag in your blender, add a splash or two of milk and blend it up! Yum!

Blueberry, Banana, Peanut Butter Smoothie

23 Jan


Blueberry, Banana and Peanut Butter Smoothie

With the new year comes new resolutions and I of course have the “be healthier” resolution on my list like so many others. Joel and I joined a local gym and I have been Zumba-ing my butt off ever since (it’s amazing and so fun…do it!). In addition, healthy eating has been a priority too. I’m not a huge fruit eater but I love smoothies so we have been making an effort to try different recipes so that we have an arsenal of options on our hands.

This was the first smoothie we tried and it was promptly put on the make again list. I love the addition of wheat germ because of the many beneficial vitamins and minerals it contains. Adding peanut butter provides an interesting and unique variation to the typical fruit smoothie. Another huge benefit of this smoothie is that we always have all of these ingredients on hand making it very convenient to whip up for breakfast or an afternoon boost.

My blueberry loving little man went wild for it. I think he would have drunk the whole batch if we would have given it to him.

Blueberry, Banana and Peanut Butter Smoothie
recipe from allrecipes.com
makes 2 servings

1 tablespoon wheat germ or flax seed meal, optional
1 banana
1/2 cup frozen blueberries
1 tablespoon peanut butter
1 teaspoon honey
1/2 cup plain yogurt (I used blueberry Greek yogurt)
3/4 cup milk

1. Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.

2. Place the banana, blueberries, peanut butter, honey, yogurt and milk into the blender. Cover and puree until smooth. Pour into glasses to serve.

Baked Oatmeal

9 Jan

I have to admit I am not a huge fan of breakfast food. Sweets in the morning are just too much for me most of the time (although I do sometimes get a hankering for pancakes or doughnuts). It’s just not my thing. I would much rather munch on some kettle chips and swig a cherry coke…but I don’t….usually…please don’t judge me.  A bowl of cereal is usually my breakfast choice because it’s quick and easy which is necessary with a very busy toddler. When family comes to visit, though, I like to make a hot, home cooked breakfast for them.

This baked oatmeal is almost as quick and easy as a bowl of cereal but is much more tasty and impressive (and I don’t even care for oatmeal). It is made up the night before so all you have to do is throw it in the oven in the morning. Your guests will wake up to wafting smells of cinnamon, blueberries and peaches, yum! And although it does have quite a bit of sugar, the oatmeal and fruit bring nutrition that makes it a much better option than heavy pancakes or doughnuts (although they hit the breakfast table for guests around here too).

Baked Oatmeal
recipe from Penzey’s
serves 4-6
prep time: 15 minutes, baking time: 45 minutes

½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
2 eggs
1 cup milk
½ – 1 tsp. cinnamon
½ tsp. salt
1 Tbsp. baking powder
3 cups regular or quick cooking oats (I used old-fashioned)
½ cup fresh or frozen blueberries
1 peach, skinned, chipped, pit removed*
2 Tbsp. Turbinado sugar, for sprinkling (optional)

1. Beat together the butter and sugars. Mix in the eggs, milk, cinnamon, salt, baking powder and oats. Beat well. Add the fruit.

2. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight.

3. In the morning, preheat the oven to 350 degrees F. Uncover the pan and sprinkle with turbinado sugar, if desired. Bake in preheated oven until firm, about 45 minutes. You can also bake the oatmeal right away without refrigerating overnight with good results.

*Note: Switch the fruit depending on the season and personal preference.

Blueberry Sour Cream Ice Cream

29 Aug


Ice cream truly is the one food I cannot resist. It doesn’t matter how much food I’ve eaten, if ice cream is mentioned my ears perk up and my belly says yes. It almost always makes me sick to my stomach but I do it every time…and it’s always worth it.

Joel and I were craving ice cream but wanted to try something unique that we hadn’t eaten before. We just happened to have an abundance of blueberries so I searched around some blogs and came across this recipe. It was definitely unique! I had never heard of putting sour cream in ice cream so I just had to try it. The finished product doesn’t have a sour cream taste but it had quite a tanginess. The blueberries give the ice cream a sweetness and a beautiful purple color. I would have prefered a stronger blueberry flavor so next time I may experiment by adding more blueberries and maybe decreasing the amount of sour cream slightly.

It’s totally worth a try if you are looking for something creamy, tangy and unique!

Blueberry Sour Cream Ice Cream
recipe from Laura’s Recipe Collection
makes 1 quart

1 cup blueberries, fresh or frozen (if frozen, thaw and drain before using)
1/3 cup sugar
pinch of salt
grated zest and juice of 1/4 lemon
3/4 cup heavy cream
3/4 cup sour cream

1. In a medium sauce pan bring the blueberries, sugar, salt, lemon zest and lemon juice to a boil. When the mixture is boiling and the berries burst, about 3 minutes, remove from heat.

2. Pour the mixture into a blender and puree until relatively smooth (it will never be completely smooth). Pour the heavy cream and sour cream into the blender and mix until combined.

3. Transfer the mixture to a bowl and chill completely in the refrigerator.

4. Pour into the bowl of an ice cream maker and churn according to manufacture instructions. Freeze in an air tight container.

Easy Blueberry Skillet Cake

5 Jun

I love Paula Deen.  I know many of you out there don’t but I find her hilarious and charming.  That being said, I don’t make a lot of her recipes due to the usual caloric intake.  When I saw this recipe made for a Mother’s Day special by her sons, I knew it was something that we had to try.

This was soo easy to make due to the store-bought biscuits and simple steps.  This looks and tastes so fancy, like you worked on it all morning but it came together in about 5 minutes.

I don’t have a cast-iron skillet and my pans are not oven-proof so I used a pie plate instead with perfect results.  I’m sure it would be better in a cast-iron skillet though as it would create a nice, crispy bottom on the biscuits.

This was one of the yummiest streusel’s I have ever had.  I love almonds and they just put it over the top.

Another problem I ran into was that I couldn’t find a 12-oz. container of pre-made biscuits.  So instead I used a 10.5-oz (which was 5 biscuits).  I went with less because we would rather our cake be a litter saucier rather than drier.

The whole house smelled of blueberries and cinnamon…how could you go wrong?

Easy Blueberry Skillet Cake

Streusel Topping:
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons (1/4 stick) unsalted butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Coffee Cake:
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light brown sugar
1 (12-ounce) tube buttermilk biscuits
1 cup blueberries, fresh or frozen and thawed

1. For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.
2. For the coffee cake: Preheat the oven to 375 degrees F. In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted.
3. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries.
4. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes. Allow to cool slightly and serve from the skillet.


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