Recipe: Fruit Bruschetta & Fruit Salsa

This recipe is the same for both the bruschetta topping and the fruit salsa. The recipe makes about 2 cups each (bruschetta topping and salsa).

Ingredients:

• 4 kiwi peeled and diced. Here is a cool video on how to peel a kiwi!
• 1 banana peeled and diced
• 10-15 strawberries rinsed and diced
• 1 pink lady apple, rinsed, cored, and diced (with skin)
• 2 tablespoons of agave syrup
• 8 thin slices of French bread
• Butter (I used Smart Balance today)
• Cinnamon/Sugar

Directions:

1. Preheat oven to 375 degrees Fahrenheit
2. Butter the slices of bread and arrange them on a baking sheet.
3. Sprinkle the cinnamon sugar on the tops of the bread and place into the oven for 6-10 minutes or until golden and crispy on edges (each oven time may vary).
4. In a medium size mixing bowl, combine each fruit and the agave syrup.
5. Scoop 2-3 tablespoons of fruit mixture onto each slice of bread.
6. Place remaining fruit mixture in a separate bowl (fruit salsa) and serve with cinnamon pita chips.

The first time I made fruit bruschetta I used a different recipe (and I will admit that I prefer this one). The bread I used for the initial recipe was an organic chocolate cherry bread from Whole Foods Bakery and although it was definitely tasty, it was also pretty dense. Thinly sliced French bread gets nice and crispy and is closer to the traditional texture of Italian bruschetta. I also like the combo of the saltiness of the melted butter mixing with the sweet and tart of the fruit and cinnamon sugar.

If you could use more fruit in your life check out these recipes to get your mouth watering…

1. Raspberry Vanilla Fruit Leathers by Roost
2. Fruit Medley Pizza with Avocado-Lime Whip in a Cinnamon Sugar Crust by Oh She Glows
3. Nutella Yogurt Fruit Dip by Sing For Your Supper

What’s your favorite fruit recipe?

I have always thought of quinoa as a savory grain, until the day my friend from Peru introduced it to me in a smoothie. Quinoa, pronounced (keen-wa), is considered a whole grain and has a fluffy and creamy texture and a nutty flavor when cooked. Quinoa is awesome for many reasons. Here are my top reasons to eat quinoa if you have never had it before.

1. Quinoa is loaded with protein, vitamins, minerals, and fiber!
2. A little goes a long way. A box of organic quinoa from Trader Joe’s ($3.99) lasts a week. Those little grains really blow up when they hit hot water.
3. Tastes so good you might want to slap somebody. Please don’t slap anyone.

Quinoa Porridge

Ingredients

• 1/2 cup quinoa (dry)
• 1 cup of water
• cinnamon (to taste)
• nutmeg (to taste)
• agave nectar, honey, brown sugar, or your sweetener of choice (to taste)
• 1/2 cup or more of milk or a dash of cream
• walnuts
• dried cherries

Directions

1. In a medium size sauce pan on medium/high heat, bring the water and quinoa to a rolling boil.
2. Turn to low, cover, and cook on low heat for 10-15 minutes or until all the water has been absorbed.
3. Stir in milk, cinnamon, nutmeg, walnuts, cherries, and sweetener.
4. Enjoy!

A few weeks ago, I was talking with another dietitian, Katie Mulligan, who recently wrote a Holiday Eating Survival Guide for KYDR. She mentioned the idea of creating a healthy recipe using leftovers from Thanksgiving dinner! I loved the idea and that is when I came up with this recipe.

I don’t know what your fridge looks like the day after Thanksgiving, but if it looks anything like mine, you are left with more food than you know what to do with.

Here are a few ways to make the most of your delicious Thanksgiving leftovers while keeping portion sizes in check:

• Make take-home plates for each of your guests.
• Freeze leftovers in freezer safe containers or bags.
• Use up the leftover turkey in creative ways (i.e. turkey chili, curried turkey salad roll-ups)
• Have a Black Friday pre-shopping brunch using Thanksgiving leftovers!

Thanksgiving is generally a day of indulgence. Overindulging 1 day in 365 is not a big deal, the problem begins when we eat Thanksgiving sized meals for the next two weeks straight and then continue to eat that way for the rest of the year. We all know what that can lead to.

The recipe that I came up with will help you to use up the cranberry compote and the leftover whole wheat bread served with Thanksgiving dinner. The cranberry apple compote recipe is super easy to make. Plus, it is healthier and much tastier than the canned stuff. I hope that you enjoy eating it as much as I enjoyed cooking and photographing it.

Cranberry Apple Compote

Ingredients

• ¼ cup water
• 6 oz orange juice
• ¼ to ½ cup of brown sugar (packed)
• 1 tablespoon of fresh ginger (peeled, and finely minced)
• 12 oz bag of organic whole fresh cranberries (rinsed)
• 1 organic Braeburn apple (washed, cored, and diced)

Directions

1. In a medium size saucepan, heat the water, orange juice, brown sugar, and ginger over medium-high heat until it begins to boil.
2. Add the cranberries and apple. Stir, cover, and allow the mixture to boil on low heat for 20-30 minutes stirring occasionally.
3. Remove from the heat and allow the mixture to cool (if serving at room temperature, you may wish to place in the refrigerator before serving). Alternatively, this sauce can be served hot (which is how I served it with the French toast).

And now for the French Toast…

Whole Wheat French Toast

Ingredients

• 2 thick slices of whole wheat bread (about 1.5 inches thick)
• ¼ cup milk (I use 1%)
• 2 eggs
• 1 teaspoon of cinnamon
• 1 tablespoon of vanilla extract

Directions

1. In a medium size mixing bowl, combine the milk, vanilla, cinnamon, and eggs.
2. Whisk together until well combined.
3. Heat 1 tablespoon of butter or butter equivalent in a frying pan or griddle until butter begins to sizzle (on medium heat).
4. Dip each slice of bread into the egg mixture until well absorbed on both sides.
5. Place each slice of bread into the pan, side by side, and cook each side for about 2 minutes (each side) or until golden brown.
6. Serve with warm cranberry apple compote. Garnish with apple slices and/or walnuts. Enjoy!
7. French toast can be sliced in half or into sticks.

Have a healthy, safe, happy, and blessed Thanksgiving Day with your family and friends!

What do you make with your Thanksgiving leftovers?

Today: Poppyseed bagel with cream cheese, lox, red onion, dill, capers, and sliced lemon

FACT: I am about to shamelessly promote my brother’s work. My brother, Matt, is a web designer. He designed this site. He is a great brother and a very talented designer. He used to work corporate but now he works freelance. So, if you or anyone you know is in the market for a good website, give him a call.

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What did you eat for breakfast this morning?

Today: Pomegranate parfait with pomegranate Greek yogurt, pomegranate seeds, Kashi Go Lean cereal, and sliced almonds (this one reminds me of what I imagine Courtney’s breakfast looking like)

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What did you eat for breakfast this morning?

I’m not ashamed to admit that my love for fruit is somewhat obscene…

I’m told that this love began long before I ever even tasted fruit. When my mom was pregnant with me, she could eat fruit all day and never feel satisfied. She craved it, which means I probably did too.

When it comes to fruit, I don’t discriminate. It would be hard for me to choose a favorite. In my opinion, all fruits are created equal. I’d be just as content with a Bartlett pear as a bowl of mango.

Fruit reminds me of summer. Since summer is wrapping up, I decided to stock up on the last of the fresh strawberries, cantaloupe, and grapes and make a giant fruit salad.

I added cottage cheese for extra protein but you could also substitute Greek or plain yogurt.

Ingredients

• ¼ large cantaloupe (diced small)
• 8 strawberries (sliced in quarters)
• 1 banana (sliced)
• ½ cup green grapes (cut in half)
• 1 cup cottage cheese
• 2 tablespoons raisins
• 1 ounce sliced almonds
• 2 teaspoons wheat germ
• 2 tablespoons old-fashioned oats
• 2 tablespoons honey

Directions

1. Wash and dice all fruit. Place into one large bowl and toss.
2. Scoop cottage cheese into a serving bowl (that holds about 2 cups of food)
3. Add raisins, wheat germ, honey, and oats
4. Add mixed fruit
5. Sprinkle with almonds
6. Enjoy! Makes two, 1 ½ cup servings

What’s in your fruit salad?