Grilled Fruit Kabobs

 - by lexie

It’s not officially summer yet, but in my books grilling season is here! Last week we tried something new to us and made up fruit kabobs lightly coated in honey. The result was sweet and succulent, definitely a grilling success.

//thisaussieeats.com/wp-content/uploads/fruitkabobs.jpg”>fruit kabobs

Grilled Fruit Kabobs

  1. Soak skewers in water while cutting fruit
  2. Remove skewers

    from water

  3. Thread fruit onto skewers alternating between different types of fruit. Leave approx 1-2’’ on each end of skewer free of fruit to allow for easy handling and turning while on the grill
  4. Using a pasting brush, lightly brush fruit on all sides with honey. This will help keep the fruit from sticking on the grill plates
  5. Place kabobs in the middle of the grill, grilling over high heat. Turn the

    kabobs every minute. Keep in mind the fruit will cook very quickly.

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http://thisaussieeats.com/wp-content/uploads/grilledkabobs_thumb.jpg” alt=”grilled kabobs” width=”401″ height=”277″ border=”0″ />

These kabobs make a perfect pairing to a summer meal or can be enjoyed as a sweet but healthy desert alternative. If already grilling, simply turn the heat to low and let the kabobs cook slowly while enjoying the main course.

Here’s to happy and healthy summer of grilling! :-) Rich Text AreaToolbarBold (Ctrl / Alt Shift B)Italic (Ctrl / Alt Shift I)Strikethrough (Alt Shift D)Unordered list (Alt Shift U)Ordered list (Alt Shift O)Blockquote (Alt Shift Q)Align Left (Alt Shift L)Align Center (Alt Shift C)Align Right (Alt Shift R)Insert/edit link (Alt Shift A)Unlink (Alt Shift S)Insert More Tag (Alt Shift T)Toggle spellchecker (Alt Shift N)▼
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It’s not officially summer yet, but in my books grilling season is here! Last week we tried something new to us and made up fruit kabobs lightly coated in honey. The result was sweet and succulent, definitely a grilling success.

Grilled Fruit Kabobs
Variety of fresh fruit, cut into approx 1’’ chunks. We used strawberries, pineapple, bananas, and kiwi fruit.
Bamboo skewers
1 Tbsp honey for coating
Soak skewers in water while cutting fruit
Remove skewers from water
Thread fruit onto skewers alternating between different types of fruit. Leave approx 1-2’’ on each end of skewer free of fruit to allow for easy handling and turning while on the grill
Using a pasting brush, lightly brush fruit on all sides with honey. This will help keep the fruit from sticking on the grill plates
Place kabobs in the middle of the grill, grilling over high heat. Turn the kabobs every minute. Keep in mind the fruit will cook very quickly.

These kabobs make a perfect pairing to a summer meal or can be enjoyed as a sweet but healthy desert alternative. If already grilling, simply turn the heat to low and let the kabobs cook slowly while enjoying the best price for viagra main course.

Here’s to happy and healthy summer of grilling! :-)
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Thankful Thursdays: Change

 - by lexie

As far as personality types are concerned, I am very much type A when it comes to organization and time management. I love to plan, I love to makes lists and cross things off my list. The downfall to this is that when plans change or life thro

ws some major curveballs my way these lists are forced to fly out the window and I’m left trying to piece together my next plan of action.

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The entire month of May can be described as a major curveball in my life. Plans have changed and then changed again. Up until this week these changes frustrated me, that is until I learnt to embrace the change. Like Oprah would say, I had an “Ah-ha” moment and the light bulb went off. I could use life’s c

urveballs to step outside of my comfort zone, face things head on and embrace these changes.

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I’m thankful that change has taught me that I am a stronger person than I believed I was,

to fight for what I believe in and to have faith that everything is happening for a reason – all

while forcing me out of my comfort zone.

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Lemon Yogurt Cake

 - by lexie

Happy Memorial Day to all my American readers :-)

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I hope you’ve had a relaxing few days enjoying the unofficial kick-off for summer!

I am currently knee deep into studying for my registration exam for dietetics, possibly the

biggest exam of my life. It’s the final push before officially starting my career as registered dietitian. That being said, some days are more productive on the study front than others. Much more productive. When I procrastinate, I usually don’t spring clean like peers have told me they do. Instead, I bake.

I like to think of it as productive procrastination (and just pretend that it’s not a complete oxymoron :-) )

So today my procrastination led me to recreate a recipe I stumbled across on fellow RD2be Meghan’s blog The Collegiate Cook. This lemon yogurt cake immediately caught my attention; it sounded light, summery and included Splenda which I have never baked with before but have been interested in trying. Following a recipe using Splenda required a trip to the grocery store = more procrastination. A trip to the store can be a real time suck for me, I could just walk around grocery stores for hours. That’s when you know you’ve chosen the right field!

cake

Lemon Yogurt Cake

  • 3/4 cup flour
  • 3/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup 0% fat plain Greek yogurt
  • 3/4 Splenda
  • 1/4 cup granulated sugar
  • 3 eggs
  • 2-3 tsp lemon zest (from 2 large lemons)
  • 1/2 tsp vanilla extract
  • 1/2 cup unsweetened apple sauce

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  • 2 Tbsp vegetable oil (I used canola)
  • For the syrup:

    —————-

    1. Preheat oven to 350F
    2. Sift the flours, baking powder and salt together
    3. In a separate bowl, whisk yogurt, Splenda, eggs, sugar, lemon zest, and vanilla together until combined
    4. Slowly add the dry ingredients to the wet, stirring just until incorporated and smooth
    5. Fold in the applesauce and oil, making sure it’s evenly distributed
    6. Let the batter rest for 5-7 minutes
    7. Lightly spray viagra no rx required a loaf pan with cooking spray
    8. Pour batter into coated loaf pan
    9. Bake for 45-50 minutes. Cake is done when inserted toothpick comes out with moist crumbs on it
    10. Let the cake cool for 10 minutes before carefully removing from the pan. Place cake on a cooling rack over a sheet tray.
    11. Warm the lemon juice and Splenda on the stovetop over light heat.
    12. Use a brush

      to glaze the lemon cake with the warm syrup

    sliced cake

    This cake is so moist yet light and fluffy. Perfect for the warmer weather that is approaching!

    And because I have procrastinated enough, it’s now back to studying I go :-)

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