Mint-Lime Spring Green Fruit Salad
- 1 green apple, sliced thin, dime-sized slices
- I avocado, diced
- 1 lime, squeezed (add a touch of zest too if you’d like)
- 2 kiwis, sliced into thin rounds
- 2 Tbsp raw or roasted/salted pistachios
- 2 fresh mint sprigs, remove and chop leaves
- 1 Tbsp maple or agave syrup
- *mint for garnish
(This can be made with or without nuts to accommodate allergies.)
To prepare: Chop, squeeze and peel all ingredients.Add to a large bowl.
Toss well with spoon.
Serve immediately or cover and chill until ready to serve.
Garnish with fresh mint leaves.
Green Eggs and Ham
To tint eggs green, add several drops of green food coloring to the water used to poach the egg. Bring an inch or two of water to a gentle boil in a skillet big enough to accommodate the number of eggs you’re cooking. (It’s best to do no more than 3 at a time – too many eggs will crowd the pan and cool down the water.) Gently break your eggs into the water and as they start to set, spoon the water over the tops of the yolks to help them cook. If they stick to the bottom of the pan, loosen them with a thin spatula. Poach your eggs for 3-4 minutes, until the whites are firm and the yolks have filmed over. Remove them from the water with a slotted spoon and transfer them to buttered toast or onto a paper towel to drain. Serve with ham.
- 1 1/2 cup edamame, shelled, cooked and cooled
- 2 tablespoons water
- Juice of 1 lemon
- 1 clove garlic
- 2 tablespoons tahnini or sesame oil
- 1 teaspoon soy sauce
- 2 – 3 tablespoons olive oil
- kosher salt to taste
In a food processor, pulse the first six ingredients together until very well blended. Keep pulsing the food processor and drizzle in the olive oil, until the consistency of the dip is soft but not drippy. Salt to taste. Serve & enjoy!
A Simple Healthy Snack for St. Patrick’s Day! These healthy snacks are made out of cucumber, yellow bell pepper and cheese. They are so simple to make and kids can help make them too!
Slice the apples, pears, & kiwi to your desired size and shape. Cut the melon into a large rectangular shape – they will be the base of the skewer and hold it upright.
Slide the fruit onto the skewer and fill about 1/2 way anymore will make it top heavy.
Place the skewers on a flat plate and use green ribbon or washi tape to adorn the top.
Rainbow Fruit Plate