REAL Yummies with Chris

Tropical Fruit Salad

Categories:

Antioxidants, Dairy Free, Gluten Free, Grain Free, Healthy Foods, Healthy Lifestyle, REAL Foods, Seasonal Foods, Spring, summer, Vegan, Vegetarian

by Christine Crawford

This Tropical Fruit Salad is easier to achieve than you would think. I found pink pineapple and dragon fruit (pitaya) at my local Ralphs. These days, we can get most any ingredients we want. I like to make something like this occasionally to mix up the fruit in my diet. If you haven’t tried dragon fruit, I highly recommend it. This is an easy and delicious salad that will surprise your family and friends.

Print Recipe

Prep Time 20

Resting Time 3

Total Time 3 30

Course Dessert, Salad, Side Dish, Snack

Cuisine Asian, Breakfast, Dairy Free, Gluten free, Side Dish, Spring, Summer, Vegan

Servings people

Calories 113 kcal

Equipment

1 Sauce Pan
1 Sharp Knife

Ingredients

Fruit

1 C. pink pineapple cubed
1 mango cubed
½ C. papaya cubed
½ C. dragon fruit cubed
½ C. kiwi sliced

Dressing

1 orange orange zest in strips
1 strip lemon zest
1 vanilla bean split
6 sprigs mint
2 oranges orange juice
3/4 cup water

Instructions

Directions

Cut up pineapple, mango, dragon fruit, and kiwi.
Scrape any pith (the white part) off the zest strips. Combine the orange and lemon zest, vanilla bean, mint, orange juice, and water in a saucepan. Bring to a boil. Turn to low and let simmer for 15 minutes or until you have 1/2 cup of liquid. Remove from the heat and let stand for at least 2 hours. Strain.

Step 2

Stir the fruit into the syrup and refrigerate for an hour. Garnish with a mint sprig.

Nutrition

Calories: 113kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 25mgPotassium: 275mgFiber: 4gSugar: 20gVitamin A: 967IUVitamin C: 89mgCalcium: 36mgIron: 1mg

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Tags: christinecrawford, dairyfree, delicious, eatinghealthy, glutenfree, healthy, healthyfood, holistic, realfood, satisfying, spring, summer, vegan, yummy

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Edible Flower Spring Rolls

Categories:

Dairy Free, Gluten Free, Healthy Foods, Paleo, REAL Foods, Seasonal Foods, Vegan

by Christine Crawford

4.8 6 votes

Using Edible Flowers in your party desserts, drinks, salads and even main dishes adds a unique element to your celebration. They add color, elegance, a bit of whimsy, and also have an interesting range of tastes.

Search for what is in season in your area – your local farmers’ market is a great source for finding out what is available and they’ll often have much more variety than the grocery store. Always ask vendors how their flowers are grown (you don’t want to eat flowers that have been sprayed with pesticides!). You can also order edible flowers (fresh or crystallized, which are great for using atop desserts) from several sites online (Gourmet Sweet Botanicals, Marx Foods, Food Innovations).

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Tags: delicious, eating, eatinghealthy, festive, foodcravings, glutenfree, healthcoaching, healtheating, hearthealthy, holistic, realfood, satisfying, vegan, yummy

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Dragonfruit Smoothie Bowl

Categories:

Uncategorized

by Christine Crawford

Dragonfruit Smoothie Bowl

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Ingredients

1 banana frozen and chopped
1/2 cup strawberries frozen and chopped
1 cup dragonfruit (pitaya) frozen
1/4 cup milk of your choice
1 Tbsp nut butter (optional. I used cashew)

Instructions

Instructions
Add the frozen fruit to a blender or food processor.
Add milk, and then process silky smooth.
Top with fresh fruit, nuts, coconut, or granola. Dig in and enjoy!

Notes

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Spring Herb Frittata

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Uncategorized

by Christine Crawford

This herb frittata will brighten up any Spring table. Enjoy the freshness of this nutritious dish with family and loved ones.

Spring Herb Frittata

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Ingredients

1/4 cup sour cream you can substitue crème fraîche or plain greek yogurt.
2 tbsp. chopped chives
6 large eggs
6 scallions cut into 1-in. pieces
2 c. flat-leaf parsley leaves plus more for sprinkling
2 leaves c. cilantroand tender stems plus more for sprinkling
1/2 c. dill fronds plus more for sprinkling
2 tbsp. tarragon leaves plus more for sprinkling
4 tbsp. olive oil divided
Salt and pepper

Instructions

Step 1
Heat oven to 350°F. In a small bowl, stir together crème fraîche and chives; set aside.
Step 2
In large bowl, lightly beat eggs. In a food processor, pulse scallions, parsley, cilantro, dill, tarragon and 2 tablespoons oil until evenly and finely chopped. Add to bowl with eggs along with 1/2 teaspoon each salt and pepper and mix to combine.
Step 3
Heat remaining 2 tablespoons oil in medium skillet on medium until shimmering, about 2 minutes.
Add egg mixture and cook until edges have begun to sizzle and set, about 2 minutes.
Transfer the skillet to the oven and bake until the center is just set, 18 to 20 minutes.
Let rest at least 5 minutes.
Serve with chive crème fraîche or sour cream. Sprinkle with more herbs, if desired.

Notes

Nutritional Information (per serving) About 305 calories, 26.5 g fat (8 g saturated), 12 g protein, 375 mg sodium, 6 g carbohydrate, 2 g fiber

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Spring Roll Bowl

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Uncategorized

by Christine Crawford

These Spring Roll Bowls have bright, colorful ingredients. According to the food pyramid, we should consume up to nine servings of vegetables and fruits each day. You can eat your rainbow of colors with this satisfying, tasty bowl!

Spring Roll Bowls

Print Recipe

Prep Time 30

Total Time 30

Servings bowls

Ingredients

8 oz rice noodles I like Thai Kitchens Stir-fry Rice Noodles
1/4 head purple cabbage sliced into thin strips
1 bell pepper washed sliced into thin strips
1/2 zuchinni spiralized
1 carrot sliced into thin strips
1/2 avocado sliced
1 lime washed and cut into wedges
sriracha to taste
basil washed and torn as optional garnish
Sesame Soy Sauce
1/2 tbsp fresh garlic
1/3 cup fresh lime juice
1/4 cup white sugar
1/4 cup soy sauce
1 cup neutral-tasting oil such as grapeseed oil or avocado oil
1 tsp red pepper crushed
1/4 cup cashews chopped
1/4 cup sesame tahini
1 or 2 leaves basil chiffonade
1 tsp crushed red pepper

Instructions

Cook the rice noodles per the package directions, but add some neutral-flavored oil to the pot. When done, rinse the noodles with cold water to stop cooking. Drain the noodles and immediately toss them with 1/2 cup of neutral-flavored oil to prevent clumping.
In a small food processor, prepare the sweet soy sauce by combining the garlic, fresh lime juice, soy sauce, sugar, tahini, and Sriracha. Stir in the neutral-flavored oil.
Add the desired amount of Sweet Soy Sauce to the noodles and toss to coat.
Prepare each serving bowl with the noodle salad. Add the purple cabbage, bell pepper, zucchini, carrots, and avocado to the bowl with the rice noodles. Top with the sliced avocado and lime wedges. Garnish with chopped cashews, crushed red pepper, micro cilantro, and sweet soy sauce.

Notes

Want to add a protein to your spring roll bowls? Steamed shrimp is a great option!

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Macadamia Nut Coconut Granola

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Uncategorized

by Christine Crawford

This amazing Macadamia Nut Coconut Granola is delicious AND healthy. Packed with nuts and seeds, healthy fats, and iron, it’s gluten-free, refined sugar-free, and vegan. It’s delicious any time of the day. I like mine with plain yogurt and berries.

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Easy Heirloom Tomato Mini Tarts

Categories:

Healthy Foods, REAL Foods, Seasonal Foods, summer, Vegetarian

by Christine Crawford

5 7 votes

After some oven time, these mini tarts are flakey, golden brown, and summer-licious. They are crisp, flavorful, satisfying, and SO easy to make! The tomatoes do all the work, when it comes to making these sweet tarts, and they are quite the lookers, as well!!

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Tags: delicious, eatinghealthy, realfood, satisfying, summer, tart, tomato, vegetarian, yummy

8 comments

Yogurt Banana Split

Categories:

Antioxidants, Gluten Free, Grain Free, Health Coaching, Healthy Foods, Healthy Lifestyle, Paleo, REAL Foods, Seasonal Foods, Spring, summer

by Christine Crawford

Take your banana split to the next level. Make it healthy and satisfying with your choice of delicious toppings. This is a fun snack for kids and adults! (Glute-Free, Paleo)

Yogurt Banana Split

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Prep Time 10

Total Time 10

Course Breakfast, Dessert, Main Course, Snack

Cuisine American, Breakfast, Dessert, Gluten free, Paleo, Spring, Summer, Vegetarian

Ingredients

Instructions

Start by slicing a banana lengthwise.
Add a large scoop of nut butter, followed by a large scoop of yogurt, to the center.
Melt chocolate bar by microwaving for 30-second intervals, stirring between each, until melted.
Sprinkle with berries, granola, and chopped nuts. Use a spoon to drizzle with chocolate.
Enjoy!

Notes

TOPPING IDEAS:
granola, chopped nuts, strawberries, raspberries, cherries, blueberries, dried cranberries, or shredded coconut.

Keyword Berries, Breakfast, Delicious, Dessert, Healthy, Holistic, Luscious, Nutritious, Paleo, Satisfying, Spring, Summer, Sustainable, Sustaining, Yummy

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Tags: berries, christinecrawford, delicious, eatinghealthy, fruit, glutenfree, healthy, holistic, peanutbutter, realfood, realyummies, satisfying, yogurt, yummy