fresh blueberries

Name: Rainbow Fruit Salad
Total time: 20 min
Yield: 12
Ingredients: 1 large mango, peeled and diced; 2 cups fresh blueberries; 2 bananas, sliced; 2 cups fresh strawberries, halved; 2 cups seedless grapes; 2 nectarines, peeled and sliced; 1 kiwi fruit, peeled and sliced; 1/3 unsweetened orange juice; 2 tablespoons lemon juice; 1 1/2 tablespoons honey; 1/4 teaspoon ground ginger; Dash nutmeg

Rainbow Fruit Salad

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Rainbow Fruit Salad

Cuisine

American

Prep Time

20 minutes

Servings

Ingredients

For honey orange sauce:

1/3 unsweetened orange juice
2 tablespoons lemon juice
1 1/2 tablespoons honey
1/4 teaspoon ground ginger
Dash nutmeg

Cuisine

American

Prep Time

20 minutes

Servings

Ingredients

For honey orange sauce:

1/3 unsweetened orange juice
2 tablespoons lemon juice
1 1/2 tablespoons honey
1/4 teaspoon ground ginger
Dash nutmeg

Instructions

Mix the fruit together in a large bowl.
In a small bowl, combine all the ingredients for the honey orange sauce and mix well.
Just before serving, pour the honey orange sauce over the fruit.

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Posted in Dinner, Lunch, Recipes, Under 500 Calories

Summer Fruit Smoothie

By: American Diabetes Association

Summer Fruit Smoothie

Cuisine

American

Prep Time

10 minutes

Servings

Ingredients

1 cup fresh blueberries
1 cup fresh chopped strawberries
2 peaches, peeled, seeded and chopped
6 oz non-fat, peach flavored Greek style yogurt
1 cup almond milk, unsweetened
2 tablespoons ground flax seed
1/2 cup ice

Cuisine

American

Prep Time

10 minutes

Servings

Ingredients

1 cup fresh blueberries
1 cup fresh chopped strawberries
2 peaches, peeled, seeded and chopped
6 oz non-fat, peach flavored Greek style yogurt
1 cup almond milk, unsweetened
2 tablespoons ground flax seed
1/2 cup ice

Instructions

Combine all ingredients in a blender and puree until smooth.

Recipe Notes

- See more at: http://www.diabetes.org/mfa-recipes/recipes/2012-08-summer-fruit-smoothie.html#sthash.YdOsAF2B.dpuf

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Posted in Breakfast, Recipes

Grilled Halibut with Fresh Blueberry Salsa

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef

facebook: Liz the Chef

Grilled Halibut with Fresh Blueberry Salsa

Course

Main Dish

Cuisine

American

Prep Time

25 minutes

Cook Time

10 minutes

Servings

Ingredients

For Salsa
1 cup fresh blueberries
1/2 cup fresh pineapple, finely chopped
1/2 cup red or orange bell pepper, finely chopped
1/4 cup red onion, finely chopped
1/4 cup flat-leaved parsley, chopped
2 tablespoons golden raisins
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon fresh lemon or orange thyme leaves
1/2-1 teaspoon jalapeño, finely chopped

Halibut

2 Alaskan halibut filets, 6-7 ounces per filet
1-2 Tablespoons olive oil
kosher salt

Course

Main Dish

Cuisine

American

Prep Time

25 minutes

Cook Time

10 minutes

Servings

Ingredients

For Salsa
1 cup fresh blueberries
1/2 cup fresh pineapple, finely chopped
1/2 cup red or orange bell pepper, finely chopped
1/4 cup red onion, finely chopped
1/4 cup flat-leaved parsley, chopped
2 tablespoons golden raisins
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon fresh lemon or orange thyme leaves
1/2-1 teaspoon jalapeño, finely chopped

Halibut

2 Alaskan halibut filets, 6-7 ounces per filet
1-2 Tablespoons olive oil
kosher salt

Instructions

For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving.
For the halibut, heat up the grill, brush oil on each filet and salt.
Grill over medium-high for 5 minutes on the first side, 4 minutes on the second, moving fish only to turn over. Halibut is fairly fragile.
Serve with salsa.

Recipe Notes

http://lizthechef.com/2013/05/17/grilled-halibut-with-fresh-blueberry-salsa/

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Posted in Dinner, Recipes

Melon “bowl” fruit salad

By
Stephanie Kinturi

Melon “bowl” fruit salad

Servings

Ingredients

1 large ripe cantaloupe or honey dew melon
2/3 cup fat free large curd cottage cheese
1/2 cup fresh pineapple cut into small bit-sized pieces
1/2 cup fresh blueberries
few sprigs fresh mint leaves (for garnish)

Servings

Ingredients

1 large ripe cantaloupe or honey dew melon
2/3 cup fat free large curd cottage cheese
1/2 cup fresh pineapple cut into small bit-sized pieces
1/2 cup fresh blueberries
few sprigs fresh mint leaves (for garnish)

Instructions

Cut off both ends of the melon to make a flat surface so that the melon “bowl” will be stable. Slice melon in half to form 2 bowls. With a large spoon, scrap out the seeds.
Fill the bowls with 1/3 cup each of the cottage cheese.
Top with ¼ cup each of the pineapple and blueberries.
Garnish with fresh mint leaves.
Serve with whole grain toast and sugar free jelly.

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Posted in Lunch, Recipes