March 14, 2016

Honey Lime + Mint Fruit Salad

My grandma used to make a fruit salad with chopped up bananas, fruit cocktail, and walnuts. Even though it was the easiest salad in the world to make, I just loved it. It was the best after it sat in the fridge for awhile and got really cold. My favorite part was the mushy bananas. ;-)

Even though I love my grandma's recipe, it's starting to be strawberry time in San Diego, so I was inspired to try something new. This Honey Lime + Mint Fruit Salad kicks up a regular old fruit salad a notch with a zesty citrus honey flavor and fresh mint aftertaste. You can use whatever fruit you prefer, but I think strawberries are a must in this one.

Honey Lime + Mint Fruit Salad
Makes 1 medium sized bowl


2 cups sliced strawberries
2 medium bananas, sliced
1/2 container fresh blueberries
3 Tbsp fresh mint, chopped
2 Tbsp fresh lime juice (this was equal to 1 1/2 limes, but it depends how juicy your limes are)
1 Tbsp honey or agave (I actually prefer agave because it goes really well with lime juice; margarita, anyone?)

1. Chop up all fruit and mint and toss together in a medium to large bowl.
2. Juice limes until you have 2 Tbsp of juice, then mix with 1 Tbsp honey or agave.
3. Pour juice over fruit and mix to coat.
4. Eat right away or store in an airtight container in the fridge for up to 3 days.

Enjoy your bowl full of sunshine!



March 11, 2016

Skinny Homemade Peanut Butter Cups {Gluten Free}

Fri-yay!! Celebrate with this fabulous homemade peanut butter cup recipe!

This yummy, gluten free treat will satisfy your sweet tooth with mostly wholesome ingredients and low calories. You probably have the ingredients on hand too.

Chocolate chips melted with a little almond milk create the base and top while peanut butter mixed with a banana and a 1/2 tsp of vanilla extract make up the rich filling.

Skinny Homemade Peanut Butter Cups {Gluten Free}
Makes 6 peanut butter cups

3/4 cup dark or semi-sweet chocolate chips
3 Tbsp almond milk
1 ripe banana
1/4 cup creamy peanut or nut butter
1/2 tsp pure vanilla extract


1. Line 6 muffin cups in a muffin tin with paper or foil muffin liners. Spray liners with cooking spray.
2. Melt chocolate chips and milk on low over stove stirring until chips are all melted. (Be careful not to burn.)
3. Pour 1 Tbsp melted chocolate into each liner, coating bottom.
4. Place in freezer for 10 minutes. Meanwhile, mash banana, peanut butter, and vanilla until creamy and smooth.
5. Remove muffin tin from freezer and drop about 1-2 Tsbp peanut butter mixture into each cup and spread evenly.
6. Top each cup with remaining chocolate and smooth over banana mixture gently to edge.
7. Freeze for 3 hours and enjoy.
8. Store in freezer.

Could be made vegan if using vegan chocolate chips.

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