Asian Infusion Strawberry Feta Cold Noodle Salad for JSL Foods, Inc. Blogger Recipe Challenge #sponsor

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

If I could think of one style of food that never fails to deliver freshness, I would have to say Asian food.  I’ve been eating a 95% ovo-lacto-vegetarian diet, which means burgers are out of the question on weekly date nights.  I tend to lean towards fresh stir fried vegetables, savory plates of Thai noodles and steaming bowls of egg-topped ramen.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

JSL Foods, Inc.® does not fail to deliver when it comes to freshness.  I was invited to participate in JSL Foods, Inc.’s Blogger Recipe Challenge by developing a new recipe with their precooked noodle products.  Before this challenge I had never tried their noodles before.  I had no idea what I had been missing!  These noodles are tender and made with simple ingredients, fortified with ALA Omega 3 and contain absolutely no MSG’s.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

The noodles I chose to use for this challenge were the Udon Mushroom Flavor noodles by Fortune® from JSL Foods, Inc.®.  So delicious.  They are easily microwaveable or can be placed in a pot of boiling water, with the provided packet of seasoning.  These noodles can be served in a soup, stir fried with vegetables, or simply served as a cold noodle salad.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I decided to serve my noodles as a cold salad.  I simple soaked two packages in a bowl of hot water and one packet of seasoning mix while I prepared the rest of the salad ingredients.  Each bag of fresh packed noodles provides two healthy servings.

My challenge for this recipe was to come up with a type of Asian infusion.  We’ve seen these in restaurants, with Mexican and Asian infusion meals and even Indian and Thai (one of my favorites!).

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I opted to blend the flavors of Italy with simple Thai flavors, as those are both my favorites!  I left the meat out of this one, like most of my recent dishes.  This Asian Infusion Strawberry Feta Cold Noodle Salad begins with thick and flavorful udon noodles that have been soaked with their own mushroom flavor.  The noodles are then tossed with an olive oil and black sesame seed drizzle, that has also been infused with the Fortune® mushroom flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

Bright red strawberries, spicy red onions and a chiffonade of bold basil, along with chunks of salty feta cheese are paired with the thick noodles.  All of this is then drizzled with a sweet and zangy strawberry balsamic glaze that is laced with Asian flavors like soy sauce, mirin and lemon grass.  I was literally dipping strawberries in this glaze when it was finished!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

And the kicker is, this recipe takes only about 30 minutes to prepare from start to finish.  You will be satisfying your taste buds in no time.

It is definitely hard not to load up on the balsamic glaze, but a little goes a long way with flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I hope you take the time to look for JSL Foods, Inc.® products in your local market.  You can find them at Albertsons, Bashas, Bel Air, Food 4 Less, Food Maxx, Lucky’s, Jewel, Nob Hill Foods, Raley’s, Randalls, Safeway, Savemart, Shaws, , Stater Bros, Star Market, Target and Winco.   I am definitely buying more of these!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

You can also find JSL Foods, Inc. on Twitter and Facebook.  And here is my entry for the Blogger Recipe Challenge with instructional photos to start!!

Asian Infusion Strawberry Feta Cold Noodle Salad  Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad
Look at those delicious noodles!

Asian Infusion Strawberry Feta Cold Noodle Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 200 calories

Fat 9 g

Carbs 25 g

Protein 4 g

6

Asian Infusion Strawberry Feta Cold Noodle Salad

Ingredients

    For the Noodles

  • 2 - 7.25 oz packages mushroom flavor Fortune fresh cooked udon noodles, including seasoning
  • 2 cups fresh strawberries, sliced
  • 2/3 cup reduced fat crumble feta cheese
  • 1/3 cup red onion, sliced thinly
  • 1/3 cup fresh Thai basil or basil, chiffonade
  • 2 Tb extra virgin olive oil
  • 1 Tb black sesame seeds
  • For the Glaze

  • 3/4 cup balsamic vinegar
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup fresh strawberries, sliced and pureed
  • 1/4 cup brown sugar
  • 1 Tb honey
  • 1Tb mirin
  • 1/2 Tb low sodium soy sauce
  • 2 tsp lemon grass puree from a tube or finely minced lemon grass

Instructions

  1. Bring a pot of water to boiling. In a large bowl, add the refrigerated noodles and ONE packet of mushroom seasoning. Pour boiling water over the noodles to cover and stir gently. Stir occasionally to loosen the noodles and set aside.
  2. In a medium saucepan, combine the brown sugar, vinegars and strawberry puree. Whisk to combine with a wire whisk. Add remaining glaze ingredients. Bring to a low boil, whisking constantly. Reduce to a low simmer, whisking occasionally, until reduced by half, about 20 minutes.
  3. When the glaze is reduced to half cup, remove from heat. Drain the noodles in a colander and rinse with cold water. Return to bowl. Combine olive oil, remaining ONE mushroom seasoning packet and black sesame seeds in a small bowl. Pour over cold noodles and toss. Add sliced onions and strawberries, basil chiffonade and crumbled feta. Toss well.
  4. Serve with balsamic glaze on the side for drizzling.

Notes

Makes 4 main dish servings or 6 side dish servings.

*This post was sponsored by JSL Foods, Inc.®. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

A Tale of Two Proteins…and Two Oatmeals

This is a sponsored post written by me on behalf of The a2 Milk Company™ for IZEA. All opinions are 100% mine.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Life is full of choices.  Take the mid term in English or skip school for the beach. Go to college and get a degree or go directly to work. Turn right and go the pizzeria or turn left to grab a burger.

Have your oatmeal warm with milk or cold straight from the fridge. Have that milk with one protein or two. Wait-there’s an option?!

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

You bet there is! Did you know that most milk companies produce milk with two forms of protein-a1 and a2. These proteins are found in most dairy products, including butter, cheese, sour cream and regular milk. Recent studies have found that a1 protein is a cause of most discomfort in persons with self diagnosed lactose intolerances, where in actuality, only 3-4% of people are professionally diagnosed with such.

The a2 Milk Company™ has derived a way to breed cows with only the a2 protein in their milk. The way nature intended it to be. This protein is highly digestible and easy on the gut. Which makes it ideal for persons with self diagnosed lactose intolerance or IBS.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

One of my biggest childhood comfort foods is oatmeal. My grandma always made oatmeal for us with milk and sugar. But until recently, I found I cannot tolerate regular milk well and switched to almond milk. For anyone that has had warm almond milk, you know it is no treat.

I decided to create two healthy oatmeal recipes to feature this milk. Oatmeal is naturally gluten free and a2 Milk® is easy on the belly, so these two oatmeal recipes are perfect for anyone with tummy sensitivities.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

One oatmeal recipe starts with a jar of dry ingredients that can be left for your kids to prepare for themselves in the morning. Growing up, my mom always left a bowl of instant oatmeal on the counter for us before school, and all we needed to do was add some hot water. With this recipe, cold milk can be added, then a few minutes in the microwave and they have a delicious hot breakfast that tastes like a warm oatmeal raisin cookie. Your kids will love it!

Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal   Warm Oatmeal Raisin Cookie Oatmeal
Vanilla sugar with brown and white sugar and vanilla bean paste.

Warm Oatmeal Raisin Cookie Oatmeal
1/2 cup old fashioned oats
1 cup a2 Milk®
2 Tb raisins
1 Tb vanilla sugar (recipe below)
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch sea salt

Combine the dry ingredients in a mason jar or bowl with tight fitting lid. Store until ready to serve, up to 2 weeks. To serve, add dry ingredients to a 3 cup microwave safe bowl. Add a2 Milk® and heat on high for 2-3 minutes, watching carefully for overheating. Stir and serve. (For the vanilla sugar, combine 1/2 cup brown sugar, 1/2 granulated sugar and 1 tsp vanilla bean paste in a shaker jar. Shake well until combined and store tightly covered at room temperature.)

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

The other oatmeal recipe is created for grown ups with healthy eating habits like myself. It’s a simple grab and go overnight oatmeal that can be prepared anywhere from 2 hours to 2 days before hand. Full of protein and omega rich almond butter and chia seeds, this berry almond coconut oatmeal is a real grown up treat.

Berry Almond Overnight Oats with Coconut and Chia Seeds Berry Almond Overnight Oats with Coconut and Chia Seeds Berry Almond Overnight Oats with Coconut and Chia Seeds Berry Almond Overnight Oats with Coconut and Chia Seeds
A fresh start to a busy mom's morning begins with the milk that is right for you and heart healthy ingredients.

Berry Almond Overnight Oats with Coconut and Chia Seeds
1/2 cup old fashioned oats
1 – 1 1/4 cups a2 Milk®
1/4 cup sliced strawberries
2 Tb sweetened flakes coconut
1 Tb chia seeds
2 tsp almond butter
1 packet stevia or sweetener of choice

Combine all ingredients in a mason jar or bowl with tight fitting lid. Stir to combine and refrigerate a minimum of two hours to overnight, before serving. Enjoy cold, straight from the fridge.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Which oatmeal recipe will you choose?

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Life is full of choices. Choose the milk that’s right for you and your family (and your oatmeal). Here’s a coupn-a2 Milk® $1 Off Coupon!.

You can find out where to purchase it with this convenient Product Locator.

For more information on The a2 Milk Company™, check out their website here. And don’t forget to follow them on Twitter, Facebook and Pinterest.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Visit Sponsors Site

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze – #FreshTastyValentines #sponsor #giveaway

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

Strawberries are a sexy fruit. They scream Valentine’s Day. Perhaps it’s their bold red color. Or their sweet juicy taste. Or the fact that they are shaped like little hearts. But they are perfect for any romantic moment. So of course for this week’s #FreshTastyValentines hosted by Camilla of Culinary Advetures with Camilla, and thanks to Kitchen IQ  for providing an adorable Strawberry Tool, I opted for a sexy strawberry dessert.

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

The strawberry tool has a nifty strawberry huller at the center and a sturdy blade for slicing strawberries rather thickly. And it’s fun to use! And I love their zester! It has a nifty holding container to catch the zest AND measure it in. Love it!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

And since Casabella was generous to provide some shears so gorgeous that even my husband wanted to steal them, along with a cute silicone garlic roaster, I decided to pair my heart healthy strawberries with strips of basil and antioxidant rich balsamic vinegar glaze.

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

These were a match made in dessert heaven. Flaky pie crust made with flour, almond flour, butter and coconut oil holds the foundation for a lightly sweetened low fat cream cheese and yogurt spread and mountain of basil balsamic glazed strawberries. Gorgeous!!!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

And I got to have fun using my new kitchen tools. And even more fun watching my family enjoy these. We couldn’t eat these all as I recipe tested for my small family, so I brought them to my in-laws’ house. They all LOVED them!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

These would be perfect for your Valentine sweetie! And these tools would make a great gift too. You may want to swing by and enter the giveaway while you’re here, so you don’t miss out!

Wait, not before you gaze at that pretty tart right there just once more!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

The crust dough is so simple to make in a food processor!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

Rolling out hearts is so fun!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

Look at my strawberry tool, zester and shears! Love them all!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

I especially love this see thru measuring part of the zester. Way cool!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

I mixed my cream cheese in a food processor, but I would prefer my stand mixer for the fluff factor.

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

My taste tester. She wants to help with EVERYTHING.

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze | Famished Fish, Finicky Shark

I could stare at these all day. So glad there aren’t anymore here to tempt me. But then again, they are healthy.

And with a light shower of powdered sugar, the basil balsamic glaze glistens a bit more.

I hope you get to try these out soon so you can sweeten your honey (wink, wink).

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze

Total Time: 1 hour, 45 minutes

Number of servings: 8

Per Serving 405 calories

Fat 28 g

Carbs 36 g

Protein 6 g

8

Sweetheart Strawberry Tarts with Cream Cheese and Basil Balsamic Glaze

Ingredients

    For the Tart Crusts

  • 5 Tb cold butter, cubed
  • 4 Tb cold coconut oil
  • 1 cup plus 2 tablespoons all purpose flour, plus more for rolling
  • 1/2 cup almond flour
  • 1/2 teaspoon sea salt
  • 4 to 5 tablespoons ice cold water
  • For the Strawberries and Glaze

  • 1 pint strawberries, sliced thinly
  • 1 Tb basil, sliced into ribbons
  • 3 Tb balsamic vinegar
  • 2 Tb sugar
  • For the Cream Cheese Topping

  • 1 8 oz package Neufchatel cream cheese
  • 1/4 cup plain nonfat Greek yogurt
  • 3 Tb sugar
  • 3 Tb honey
  • 3 tsp lemon zest, divided
  • powdered sugar for dusting

Instructions

  1. Prepare the tart crust. In a food processor, combine the cold butter, cold coconut oil and all purpose flour and pulse a few times. Add the almond flour and pulse until mixture resembles peas. Slowly pulse in ice water 1 tablespoon at a time, until mixture forms a ball. Wrap dough in plastic wrap and refrigerate at least an hour.
  2. Preheat oven to 350F. Divide dough into 8 portions. On a lightly floured work surface press or roll each portion into a 3″x4″ heart or press into mini tart pans.
  3. Place 4 hearts onto each of two baking pans lined with a silicone baking mat or parchment paper. Prick each heart a few times with the tines of a fork. Bake for 12-14 minutes before edges barely begin to get color. Watch closely so they don’t brown.
  4. Remove from oven and cool on baking sheets until completely cooled.
  5. In a small saucepan, combine the balsamic vinegar and 2 tablespoons sugar and whisk to combine. Add the basil and bring to low simmer. Simmer about 5 minutes on low until mixture thickens slightly, stirring occasionally. Remove from heat to cool.
  6. Combine cream cheese, Greek yogurt, honey, 3 tablespoons sugar and 2 tsp lime zest in food processor until fluffy, scraping sides of bowl as needed.
  7. With a spoon or piping bag, top the cooled tart crusts with cream cheese topping.
  8. Arrange the sliced strawberries on each of the cream cheese topped tarts. Using a pastry brush, brush the cooled balsamic glaze lightly on the strawberries. Sprinkle on remaining 1 tsp lime zest. Arrange on a platter and dust with powdered sugar to serve.
  9. Refrigerate leftovers and stored covered up to 2 days.

This post was sponsored by Kitchen IQ and Casabella. I received complimentary product from the sponsors for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

a Rafflecopter giveaway


 Loading InLinkz ...

Gone Nutty Figgy Pudding BonBons #SeasonsEatings

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Raindrops on roses and whiskers on kittens

Big baggy sweatpants and food that’s finger lickin’

Sugar that sticks on your hips and your thighs

These are a few of my favorite things…

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Seriously though, I finally burned off Thanksgiving weight gain, and I really don’t want more to creep on this Christmas as well! I am so proud of myself! I only ate 2 tamales yesterday! When tamale season hits I typically eat about 5 in one day-because I have to try them all as I steam them!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

But this holiday season it’s about healthy eating, healthy foods and healthy snacks.

Did you know nuts are the perfect holiday snack food? No I am not talking about brittle (though, shh, I did make some) or pecan pie (but oh, doesn’t that sounds good!?). I’m talking about trail mix and snack mix, cheese and nut logs with crackers, yogurt with slivered almonds and figgy pudding with pecans. Wait-hold on-figgy pudding?!!!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Yes!! I said figgy pudding.

Nuts.com is looking for holiday themed healthy snack and I came up with just that! A holiday themed healthy snack. What’s more Christmas than bringing you some figgy pudding?? I concocted a way to make figgy pudding into bite-sized balls of delight. I packed the rich exotic taste of rum and orange soaked figs and raisins, sticky honey and sweet marmalade into a little ball rolled in sweet pecans. This nearly organic teeny little pudding ball is finished off with a light dusting of powdered sugar. Yummy!

And nuts.com has nuts AND figs in their store too!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

And if this seems just a little odd to you-it’s been taste tested by my picky hubby and my son’s foodie loving behavioral aide. And I bet these taste amazing as the flavors meld weeks before Christmas.

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

I’ll let you know…I’m still counting down the days until Christmas. Well, off to go see Santa and take some family photos!

Here’s the recipe!

Healthy ingredients to start.

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Orange infused dried fruits.

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Figgy pudding gone nuts!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Sweet sticky goodness and rum flavor galore! (Feel free to use the real thing in the orange juice step-see recipe note.)

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Mix it up for some sticky delight.

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

More nuts! This could be good.

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

They are all rolled up!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

And ready for some snow!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Well Merry Christmas and Seasons Eatings!

Gone Nutty Figgy Pudding BonBons

Total Time: 6 hours, 30 minutes

Number of servings: 28

Per Serving 99 calories

Fat 6 g

Carbs 12 g

Protein 2 g

28

Gone Nutty Figgy Pudding BonBons

1/4 cup rum and 3/4 cup orange juice can be used in the simmering stage for more rum flavor and boozy bonbons.

Ingredients

  • 2 cups dried figs, stems removed
  • 1/2 cup raisins
  • 1 cup orange juice
  • 1/4 cup chopped pecans
  • 1/4 cup honey
  • 1/4 cup marmalade
  • 2 tsp rum extract
  • 1 tsp almond extract
  • 1 cup almond flour
  • 1 cup chopped pecans
  • 1/4 cup powdered sugar

Instructions

  1. Remove the stems off the figs with a sharp knife. Place the stems and raisins in a saucepan and pour orange juice over. Simmer on low about 10 minutes, until most of the liquid is absorbed into the dried fruit.
  2. Pour the fruits and juice into a food processor and puree completely until smooth and sticky.
  3. Add the 1/4 cup of the pecans and process until combined.
  4. Add the honey, marmalade and rum and almond extracts. Process.
  5. Add the almond flour and process until combined.
  6. Scoop the mixture into a container with a lid and chill to meld flavors, at least 6 hours or overnight.
  7. Process the remaining 1 cup pecans until it resembles large bread crumbs.
  8. Scoop the mixture into large tablespoons and carefully roll in hands to make a ball. Mixture will be sticky. Roll balls into minced pecans.
  9. Dust with powdered sugar and serve.

 

Garden Ginger Apple Dumplings – #HotSummerEats

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

I’ve saved dessert for last. Well it’s typical right? #HotSummerEats has allowed me to share a cocktail, spicy appetizers, meaty ribs, a fresh salad, fruity kabobs and savory rice. You can find links to all the recipes here, as well as the giveaway.
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark
The wonderful brands sponsoring this event have given me such a great opportunity to showcase new and exciting recipes. And it doesn’t hurt, all the wonderful products I was able to test.
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark
And now I can share dessert. A quick dessert that is perfect for those busy summer nights, because of its simplicity and refreshing sweet spice.
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark
Gourmet Garden has provided convenient easy squeeze tubes of fresh herbs and spices for this event. Instead of hard to measure little jars of minced ginger, I conveniently squeezed just the right amout of spiced ginger directly into my apple centers. It can’t get any easier than that!
Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Fill with ginger paste with ease.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Stuff with soft brown sugar and sprinkle with cinnamon.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Fold the puff pastry over the apple.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Brush with egg wash before baking.

I really hope you have a chance to try these apple dumplings. Or at least enter the giveaway here to win some awesome prizes.

Garden Ginger Apple Dumpllings | Famished Fish, Finicky Shark

Garden Ginger Apple Dumplings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Number of servings: 6

Per Serving 461 calories

Fat 20 g

Carbs 69 g

Protein 6 g

6

Garden Ginger Apple Dumplings

Ingredients

  • 1 sheet puff pastry
  • 6 golden delicious apples, cored
  • 6 Tb raisins
  • 3 tsp Gourmet Garden ginger paste
  • 6 Tb brown sugar
  • Several dashes cinnamon
  • 1 egg
  • 1 Tb water
  • 1 1/2 cups cool whip
  • 1 Tb Gourmet Garden lightly dried ginger

Instructions

  1. Preheat oven to 400F.
  2. On a lightly floured surface or a silicone making mat, roll puff pastry to 1/8". Cut into 6 equal sized squares.
  3. Place a cored apple in the center of each pastry square.
  4. Press 1 Tb raisins and 1/2 tsp ginger into each apple center. Press 1 Tb brown sugar over raisins and ginger. Sprinkle with cinnamon.
  5. Fold up corners of puff pastry to surround the apple and seal, pinching seams as needed.
  6. In a small dish, combine the egg and water with a whisk to create an egg wash.
  7. Place each wrapped apple on a silicone baking mat or parchment paper on a baking sheet. Brush each apple with the egg wash.
  8. Bake for 20-25 minutes until golden brown.
  9. Garnish with cool whip, dried ginger and mint.

This post was sponsored by Gourmet Garden. I received complimentary products from the sponsor for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

 Loading InLinkz ...

Chai Curry Chicken Kabobs and Garden Cilantro Rice – #HotSummerEats

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

I’ve been grilling it up indoors for #HotSummerEats. I must admit, I get a little envious when my husband barbecues on the outdoor grill for the family. The cool calmness of babysitting food over a wild flame is the epitome of summer.
But lo I am tied to my indoor griddle as our backyard grill must be put to rest.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
But I like it! I feel like I have power over the food. “I rotate you this way and you cook that way.” It’s still soothing.
And I had a lot of fun photographing this meal too! The bright summery colors and hearty bounty were extremely photogenic.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
And I thank Intensity Academy for their unique Chai Curry Chup! When I opened the bottle and sampled a taste it immediately reminded me of spice and salt covered fruit on a hot day. These kabobs were meant to be basted in the sweet and spicy sauce.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
And Gourmet Garden’s wonderful line of herbs and spices were perfect for mixing in the heart brown rice accompaniment!
This event has given us the opportunity to share our summer favorites and giveaway some goodies, so after you print out the recipe, don’t forget to enter the giveaway here, and check out the other bloggers as well!
Happy grilling!

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

 Some prep images.

 

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

A beautiful bounty.

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

Easy squeeze convenience.

 

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

Basting on some beautiful Chai Curry Chup.

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

*Brown rice derived from Back to her Roots right here.

Chai Chup Chicken Kabobs and Garden Cilantro Rice

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 4

Per Serving 908 calories

Fat 30 g

Carbs 137 g

Protein 31 g

4

Chai Chup Chicken Kabobs and Garden Cilantro Rice

Ingredients

    For the Chicken and Fruit Kabobs

  • 1.25 lb chicken tenderloins
  • 1 mango, peeled, pitted and cubed
  • 1/2 large papaya, seeded, scooped and cubed
  • 1 whole pineapple, peeled, cored and cubed
  • 1/2 cup Chai Curry Chub, plus more for brushing
  • For the Garden Cilantro Rice

  • 1 Tb butter
  • 1 1/2 cups brown rice
  • 2 3/4 cup water
  • 1 tsp chicken bouillon
  • juice and zest of 1 lemon
  • 2 Tb Gourmet Garden cilantro paste
  • 1 tsp Gourmet Garden garlic paste
  • 1 Tb Gourmet Garden lightly dried cilantro

Instructions

  1. For the rice, melt the butter in a medium pot over medium heat. Stir in the brown rice, lemon juice, lemon zest, water and chicken bouillon. Bring to a simmer, cover and reduce heat to low. Simmer, covered for 30-35 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes.
  2. Stir in the cilantro and garlic pastes. Garnish with light dried cilantro and lemon slices if desired.
  3. For the chicken, cut the tenderloins into 16 equal pieces. Place the chicken in a shallow dish and cover with 1/2 cup Chai Curry Chup.
  4. While the chicken is marinating, prepare the fruit, removing peels, seeds or cores as needed and cubing into bite sized pieces.
  5. Skewer the chicken and fruit on each of 8 skewers, alternating the chicken and fruit. Skewer the remaining fruit on each of 4 skewers.
  6. Prepare an indoor or outdoor grill with non stick spray. Grill over medium low to sear the chicken, then cover with foil to cook through, 10-15 minutes total. Use additional Chai Curry Chup to baste the chicken and fruit, rotating the skewers as needed to cook evenly.
  7. Keep covered until ready to serve.

Notes

Serve with Cilantro Rice. Makes 4 Servings, 2 chicken and fruit and 1 fruit skewer per person.

This post was sponsored by Intensity Academy and Gourmet Garden. I received one bottle of Chai Curry Chup and a variety of Gourmet Garden products from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

 Loading InLinkz ...

Peaches and Cream Tarts with Rosemary Glaze and Sparkling White #winePW

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Happy Valentine’s Day from Famished Fish! To celebrate Valentine’s Day and all things romance I am participating in my first wine and food pairing blogger event. Camilla at Culinary Adventures with Cam is hosting the event this month.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

The assignment was to create a romantic recipe and find it a proper wine mate. I love Gewürztraminer anyway and wanted to make peach tarts to accompany the sweet floral dry wine.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

I’m not a big wine snob, but I do love it. I’m just not picky about my flavors. But I do know this dessert pairs well with this lovely wine.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark
These peach tarts feature a creamy custard with notes of cardamom and are laced with a rosemary infused simple syrup, that is all nestled inside a light and airy, buttery cream cheese pastry shell.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Peaches and Cream Tarts with Rosemary Glaze
Ingredients:
1 1/4 cups flour
1 tsp sugar
1/2 tsp salt
6 Tb butter
2 Tb neufchatel cream cheese
5 Tb water

1 lb frozen peaches
1/3 cup flour
6 Tb sugar
1/2 tsp cardamom
Dash salt
2 Tb butter
1 cup water
1 egg yolk

1 cup water
1/4 cup sugar
1 sprig rosemary

Directions:

First chill the wine.

Begin my making the pastry. In a large bowl combine the flour, salt and sugar. Cut in the butter and cream cheese with a pastry cutter until the mixture resembles large peas. With a wooden spoon stir in 1 tablespoon ice water at a time up to 5 tablespoons until a soft dough is formed. Wrap it in plastic wrap and refrigerate 30 to 45 minutes.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

While the dough is chilling, prepare the peach filling. Pour the frozen peaches in a large bowl and toss with sugar, flour and cardamom and let the peaches thaw with the mixture, at room temperature.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark
As the peaches are thawing, prepare the rosemary simple syrup by combining the water, sugar and rosemary sprig. Bring to a boil, then reduce heat and simmer until reduced by half. Remove from heat.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

When the peaches have nearly thawed, add 2 tablespoons butter to a medium sauce pan and melt over medium heat. Add the peach mixture and 1 cup water and stir until combined. Cook and stir until mixture starts to bubble.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Temper in a the egg yolk by adding a 1/4 cup of warm peach liquid to the egg yolk. Mix quickly and pour the egg yolk back in to the peach mixture. Mix until creamy and custardy. The custard will easily coat the back of a spoon when it is done. Remove from heat.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark
For the pastries turn the dough ball out onto a floured surface. Roll out, then fold into thirds. Roll and fold into thirds again. Roll once more until 1/8th inch thick. Using a 4 inch round cookie cutter cut 12 circles. Press the circles onto the bottom of a muffin tin. Or use a Tart Pan. Prick the bottom of each pastry with a fork several times. Bake in a 375F oven for 15 to 20 minutes until lightly golden.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Remove from oven and brush each pastry lightly with rosemary simple syrup. Top with peach custard filling and drizzle with additional syrup.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Garnish with rosemary sprigs, if desired and serve with coverage Gewürztraminer white wine. And enjoy your Valentine’s Day with your sweetheart.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

*This post contains affiliate links.

*Pastry crust is inspired by Allie from Baking in a Moment. The Peach Custard recipe is a Famished Fish original.

Now for more Wine Pairing Love…

Waiting for Beautiful -and- Cherry Amaretto Kuchen Bars

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

I’ve been waiting for Beautiful. My beautiful baby.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Some of the most beautiful things are worth waiting for. Like my baby girl. My baby girl has been putting me through ups and downs like you wouldn’t believe. They say each baby is different and they weren’t kidding. My fourth baby, my baby girl, has had me in the hospital waiting for her six times to date. Each time I get more and more anxious to hold her, and more and more anxious to see her. I’m sad that I don’t get to take her home because she’s not ready to leave her warm womb, but she’s happy there.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

I made these Cherry Amaretto Kuchen Bars during one of my many cherry cravings while pregnant with this little girl. They’re beautiful just like I imagine her to be, bright and vibrant, and sweet as sugar and spice. But the good thing about these Cherry Amaretto Kuchen Bars is you don’t have to wait too long for them.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

These delicious Cherry Kuchen Bars are ready from start to finish in less than one hour. These bars are bursting with cherry and almond flavor on a rich buttery cake like crust and drizzled with amaretto icing. These bars go perfect with a hot cup of black coffee.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

So let’s stop the waiting and make these bars now because these beautiful bars need to be in your kitchen and on your table today.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Cherry Amaretto Kuchen Bars

Ingredients:
1 cup butter, softened
1 3/4 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon almond extract
2 1/2 cups all purpose flour
1/2 cup almond flour
1 21-ounce can cherry pie filling (or substitute your favorite)
3 Tb sugar
3 Tb almond liquor
1 tsp almond extract

1 1/2 cups powdered sugar
1/4 teaspoon almond extract
2 to 3 tablespoons of almond liquor

Directions:
Preheat the oven to 350°F. Begin by mixing the 3 tablespoons almond liquor and 3 tablespoon sugar with 1 teaspoon almond extract with the cherry pie filling in a small bowl and set aside.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

In a large stand mixer beat the softened butter with the sugar, baking powder, and salt until light and fluffy. Add the eggs one at a time, combining well after each addition. Beat in the vanilla.

Whisk together the flour and almond flour and slowly add to the butter and egg mixture until combined. Set aside 1 1/2 cups of the dough.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Press the remaining mixture into the bottom of a large baking pan about 15″ x 10″ x 1″. Bake for 12 minutes.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Carefully remove the baked crust from the oven and spoon the cherry pie filling onto the top of the crust, spreading evenly.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Using the reserved dough, arrange the batter over the pie filling in an even pattern with a spoon.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Return the bars to the oven for 30 minutes or until the top is light brown.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Cool on a wire rack for 10 minutes.

In a small bowl combine the sifted powdered sugar with the vanilla extract and the almond liquor until a smooth consistency. Drizzle the icing over the cherry kuchen bars. When the icing has set, cut the bars into as many or as little servings as you like. This typically serves 32.

Cherry Amaretto Kuchen Bars | Famished Fish, Finicky Shark

Now that you’re done waiting for your beautiful, I’ll continue waiting for my Beautiful. And in case you were wondering why you haven’t seen me for a couple of weeks, that’s where I’ve been — waiting for Beautiful.

And if you don’t see me for a while, I met my Beautiful.

Recipe derived from Dear Crissy

Cherry Amaretto Kuchen Bars

Prep Time: 18 minutes

Cook Time: 42 minutes

Total Time: 60 minutes

Number of servings: 32

Per Serving 201 calories

Fat 8 g

Carbs 31 g

Protein 2 g

32

Cherry Amaretto Kuchen Bars

Weight Watchers PointsPlus®: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Bars

  • 1 cup butter, softened
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 teaspoon almond extract
  • 2 1/2 cups all purpose flour
  • 1/2 cup almond flour
  • 1 21-ounce can cherry pie filling (or substitute your favorite)
  • 3 Tb sugar
  • 3 Tb almond liquor
  • 1 tsp almond extract
  • For the Icing

  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon almond extract
  • 2 to 3 tablespoons of almond liquor

Instructions

  1. Preheat the oven to 350°F. Begin by mixing the 3 tablespoons almond liquor and 3 tablespoon sugar with 1 teaspoon almond extract with the cherry pie filling in a small bowl and set aside.
  2. In a large stand mixer beat the softened butter with the sugar, baking powder, and salt until light and fluffy. Add the eggs one at a time, combining well after each addition. Beat in the vanilla.
  3. Whisk together the flour and almond flour and slowly add to the butter and egg mixture until combined. Set aside 1 1/2 cups of the dough.
  4. Press the remaining mixture into the bottom of a large baking pan about 15″ x 10″ x 1″. Bake for 12 minutes.
  5. Carefully remove the baked crust from the oven and spoon the cherry pie filling onto the top of the crust, spreading evenly.
  6. Using the reserved dough, arrange the batter over the pie filling in an even pattern with a spoon.
  7. Return the bars to the oven for 30 minutes or until the top is light brown.
  8. Cool on a wire rack for 10 minutes.
  9. In a small bowl combine the sifted powdered sugar with the vanilla extract and the almond liquor until a smooth consistency. Drizzle the icing over the cherry kuchen bars. When the icing has set, cut the bars into 32 servings.

Home Made Summer-The Sweet-Strawberry Peach Tart

Strawberry Peach Tart | Famished Fish, Finicky Shark

This was my perfect breakfast. If I could make this every week, I would do just that.

The perfect buttery flaky crust and the just sweet enough fruity filling with the slightest amount of tart, is the way I would describe this Strawberry Peach Tart from Home Made Summer Cookbook Review and Giveaway.

This tart will be in my book indefinitely! I especially like that I can use just about any fruit in my kitchen, fruit bowl, or freezer! Yep, I used frozen fruit here and it was delicious. Fresh frozen sliced peaches and whole strawberries were my fruit of choice for this tart. After the fruit has been doused with sugar, it is ready to go into the freshly rolled tart crust.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Strawberry Peach Tart

Ingredients:
1 1/2 cups flour
pinch salt
1 Tb sugar
9 Tb cold butter, cut into chunks
3 Tb ice water

Filling:
4 cups fresh (or frozen) fruit
pinch salt
4 Tb sugar

First make the dough.

Combine the flour, salt and sugar in a food processor and pulse. Add the cold butter and pulse until the consistency of cold peas.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Add the ice water and pulse until a tight dough forms. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.

Then make the fruit.

Sprinkle freshly sliced peaches, whole frozen strawberries, blueberries, apples or whatever you like, with the salt and sugar. Stir and set aside for 30 minutes.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Preheat the oven to 400F.

On a floured board, roll the chilled dough into a rough 12 inch circle.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Transfer the dough carefully to parchment paper or a silicone baking mat on a baking sheet.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Arrange the fruit in the center of the dough, leaving 1 1/2-2 inches around.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Carefully fold the extra crust edge over the fruit, pinching any dough together that cracks. Don’t worry if it looks imperfect, it looks better that way.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Bake for about 35 minutes, until the crust is golden brown.

Strawberry Peach Tart | Famished Fish, Finicky Shark

The tart tastes best warm and fresh out of the oven. Sprinkle generously with powdered sugar or dollop with fresh whipped cream.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Oh so good! Makes 8 beautiful slices.

Adapted from Home Made Summer by Yvette van Boven

Don’t forget to enter the Giveaway!

Strawberry Peach Tart

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 8

Per Serving 257 calories

Fat 13 g

Carbs 32 g

Protein 3 g

8

Strawberry Peach Tart

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Crust

  • 1 1/2 cups flour
  • pinch salt
  • 1 Tb sugar
  • 9 Tb cold butter, cut into chunks
  • 3 Tb ice water
  • For the Filling

  • 4 cups fresh (or frozen) fruit
  • pinch salt
  • 4 Tb sugar

Instructions

  1. First make the dough. Combine the flour, salt and sugar in a food processor and pulse. Add the cold butter and pulse until the consistency of cold peas.
  2. Add the ice water and pulse until a tight dough forms. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.
  3. Then make the fruit. Sprinkle freshly sliced peaches, whole frozen strawberries, blueberries, apples or whatever you like, with the salt and sugar. Stir and set aside for 30 minutes.
  4. Preheat the oven to 400F.
  5. On a floured board, roll the chilled dough into a rough 12 inch circle.
  6. Transfer the dough carefully to parchment paper or a silicone baking mat on a baking sheet.
  7. Arrange the fruit in the center of the dough, leaving 1 1/2-2 inches around.
  8. Carefully fold the extra crust edge over the fruit, pinching any dough together that cracks. Don’t worry if it looks imperfect, it looks better that way.
  9. Bake for about 35 minutes, until the crust is golden brown.

Notes

The tart tastes best warm and fresh out of the oven. Sprinkle generously with powdered sugar or dollop with fresh whipped cream.

Apple Coconut Breakfast Salad

20140312-221353.jpg

So I’m sitting here lazing on my sofa watching American Idol with an ice pack on my butt. Psst, who are you voting for?

Apparently my sweet Pit Bull got the bright idea that barking at my son from getting startled while wrapping her cable tie out behind my feet and sweeping me to my butt was a good thing.

Apple Coconut Breakfast Salad | Famished Fish, Finicky Shark

I’ve been really lazy lately. No drive for cooking. My nose can’t tolerate much. My stomach can’t either. The joys of baby number 4! So this sitting on the couch thing is working for me at the moment!

Apple Coconut Breakfast Salad | Famished Fish, Finicky Shark

But I have been taking some time out to make a couple of cold items. I made some yummy and simply refreshing ceviche tostadas for dinner tonight. I just chopped up one cup of imitation crab meat, one tomato and juiced one lemon. I tossed it all together with a tsp of dried parsley and salt to taste and piled it on top of crispy store bought tostadas. Clean, healthy fit food! My IG photo does NOT do this meal justice, but it was heavenly.

And this >>>>> Apple Coconut Breakfast Salad is quite a treat as well 🙂 (I’ve been photo teasing you for a reason, hehe.)
Ingredients:
1 1/2 cups chopped apples
1/4 cup shredded sweetened coconut
2 Tb raisins
3 Tb light sour cream
1 tsp sugar
1/4 tsp cardamom
1/4 tsp cinnamon
1 Tb chopped cashews

Apple Coconut Breakfast Salad | Famished Fish, Finicky Shark

There’s not much to this salad…just toss all the ingredients together and dig in! Try it on your oatmeal if you dare…or with your yogurt and granola ;-0

Apple Coconut Breakfast Salad | Famished Fish, Finicky Shark

Now isn’t that a simple thing? Can you see my motto is SIMPLE right now?! 😉

Apple Coconut Breakfast Salad | Famished Fish, Finicky Shark

Check out this healthy nutrition!

Apple Coconut Breakfast Salad

Prep Time: 5 minutes

Total Time: 5 minutes

Number of servings: 2

Per Serving 197 calories

Fat 8 g

Carbs 32 g

Protein 3 g

2

Apple Coconut Breakfast Salad

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 1/2 cups chopped apples
  • 1/4 cup shredded sweetened coconut
  • 2 Tb raisins
  • 3 Tb light sour cream
  • 1 tsp sugar
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 1 Tb chopped cashews

Instructions

  1. Combine all ingredients in a medium bowl, toss gently and serve immediately.

Notes

Serve on oatmeal or with yogurt and granola or as a fruity side dish.

You may also enjoy Mini Wonton Apple Pies