Gluten Free Cooking School » fruit

Pineapple Mango Salsa

Mary Frances — Tue, 10 Jun 2008 01:14:32 +0000

Have you ever seen the pineapple mango salsa at Whole Foods? In the store near our house, it’s almost always out for sample in the produce aisle and we almost always make sure we stop for a bit. We never bought it, though, until I decided that I needed a treat before starting Eat to Live.

I grabbed it out of the bag as soon as I got home, called John into the kitchen and we eagerly dug in with our tortilla chips. Ten minutes later, we had finished the half cup of salsa off and were somewhat disappointed that $4.76 of salsa had gone that quickly. I decided that I needed to make this myself.

This weekend I found some ripe mangoes at Target and whipped this up for a quick appetizer for us and our houseguests. Everyone loved the salsa and the salsa loved my pocketbook.

Pineapple Mango Salsa
(makes 2 1/3 cups)

2 mangos, diced
20 oz. can crushed pineapple, drained
2 jalepeno peppers, minced
1/2 c. cilantro, minced
juice of 1/4 lemon
1/4 tsp. salt
1/4 tsp. cumin
1/8 tsp. white pepper

Add all ingredients to a blender, and pulse on the lowest setting until the salsa is a consistency that you like. So easy!

Makes 7 servings. Per serving: 34 Calories (kcal); 0g Total Fat; 9g Carbohydrate; 0mg Cholesterol; 85mg Sodium; 1g Fiber

Minty Purple Peach Smoothie

Mary Frances — Sun, 01 Jun 2008 14:13:10 +0000

Today is the first day of the 6 week Eat to Live trial and I opted for a fruit smoothie for breakfast. I picked up fresh Chilton County peaches at the produce stand yesterday and decided to pair them with frozen blueberries and fresh mint for a very refreshing start to the morning. I could easily have doubled this recipe and still eaten it all myself. And check out the nutritional info below – eating lots of fruits and vegetables is the easiest way to get fiber on a gluten free diet. Who needs All-Bran when you can have a smoothie instead!

Minty Purple Peach Smoothie
2 peaches, unpeeled
1 c. blueberries, frozen
5-6 mint leaves
1/2 c. soy milk*

Roughly chop the peaches and place them in the blender with all other ingredients. Pulse the blender a few times to get the blueberries going, and then let it run for 30 – 60 seconds. Pour into a tall glass and enjoy.

*This is an estimate – I forgot to measure =)

Makes 1 serving. Per serving: 273 Calories (kcal); 4g Total Fat; (12% calories from fat); 7g Protein; 60g Carbohydrate; 0mg Cholesterol; 62mg Sodium; 10g Fiber

If you’re looking to find more about the health benefits of fresh fruit and fresh juice, check out this great juicer recipes site.

Sweet Baby Banana! A Fun Fruit Topping Your Kids Will Love

Mary Frances — Tue, 13 Nov 2007 04:26:28 +0000

Last week when I was cruising the aisles of Whole Foods I found a treasure in a pile of bananas. Hidden beneath the plain Jane normal bananas was a whole hand of baby bananas! I haven’t found a good picture, but each baby banana is about as long as an adult finger. There are 15 to 20 bananas in each bunch, and when they are ripe the skin is very spotted.

I grabbed the last hand of baby bananas even though they were a bit pricey because I haven’t had these little things since I was in Mexico for a mission trip at age fifteen. The missionary there roasted them with brown sugar and served them for breakfast. They were so good I have been wanting to try them again for twelve entire years.

So I bought them. And I roasted them. And David and I ate them up in a hurry. They were the perfect size for his chubby little fists and we had quite a bit of fun feeding them to each other.

If you are cooking with older kids, this is a great recipe for them to make on their own. The bananas can be cut with a table knife, so except for putting them in the oven, this should be a completely safe recipe for your budding chefs.

Roasted Baby Bananas

1 bunch baby bananas
1/8 c. sugar
juice from half of a lime
1 tbsp butter, cut into small chunks
1 tsp. Pumpkin Pie spice

1. Preheat the oven to 350 degrees.

2. Peel the bananas. Cut them in half lengthwise and lay the halves in a glass baking dish.

3. Sprinkle the bananas with the sugar, lime juice, butter and Pumpkin Pie spice.

4. Bake the bananas for 20 to 25 minutes, or until fork tender.

Serve hot over pancakes, French toast, or ice cream. Yum!

Gluten Free Cooking School » fruit

Pineapple Mango Salsa

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Minty Purple Peach Smoothie

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Sweet Baby Banana! A Fun Fruit Topping Your Kids Will Love

Roasted Baby Bananas

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