Coconut Strawberry Banana Smoothie

The semester has started for me and I am beyond excited to start my Master's program at CSULB!

I know I am a dietetics student when..... I have been planning out my schedule, meal plans and work for this week!! Now I am ready to buckle down and do well in my classes and meet all my fellow dietetic interns! I am a little nervous but definitely excited to move towards my goal of becoming an RD. So to start my FIRST DAY OF GRAD SCHOOL, I am enjoying one of my favorite smoothie combinations-- strawberry and banana! I used coconut greek yogurt and coconut water.

This recipe contains simple, delicious and REFRESHING ingredients that make the perfect smoothie to take on the go! 

Ingredients:

  • 2 medium bananas, frozen
  • 1/2 cup fresh strawberries, diced
  • 1/2 cup coconut water (I used NAKED pure coconut water)
  • 1 (5.3-ounce) container coconut greek yogurt (I used Siggis coconut greek yogurt)
  • 1 tablespoon chia seeds

Directions:

  1. In a blender, combine all ingredients and blend until smooth. Add more liquid if needed. Enjoy!

Optional: Top smoothie with your favorite granola or toasted coconut and enjoy an on the go smoothie bowl!

Kiwi Infused Peruvian Chicken with Citrus Kiwi Salsa

This summer has been full of many recipe development days where I tried new foods and new ways to combine some of my favorite ingredients. When I heard about this month's Recipe Redux Zespri Kiwifruit sponsored recipe contest, I wanted to make a savory but sweet entree including one of my favorite fruits! 

“I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.”

SO for this recipe, I used the SunGold Zespri Kiwifruits as a marinade for the chicken breast-- to help tenderize the meat even more. I paired this delicious Peruvian style chicken with a citrus salsa served with roasted potatoes and broccoli. This entree was tender, delicious and satisfying. This is my new favorite way to cook chicken and it's quite simple!

DID YOU KNOW?! Both green and SunGold kiwifruit contain an enzyme called actinidin that helps break down protein. Actinidin occurs only in kiwifruit and improves digestive comfort by increasing the breakdown of proteins and facilitating digestion and emptying of the stomach. The actinidin can serve as a meat tenderizer: just peel and mash a kiwifruit and spread over meat or make a kiwifruit marinade. Actinidin will also break down protein in dairy so recipes with dairy should be consumed right away.

Kiwi infused Peruvian Chicken:

Yield: 5 servings

Ingredients:

  • 5 boneless, skinless chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons White Vinegar
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon onion powder
  • salt and pepper, to taste

Zespri Kiwifruit Marinade:

  • 3 Zespri kiwifruits, scooped and mashed
  • 3 tablespoons orange juice
  • 1 tablespoon lime juice

Citrus Zespri Kiwifruit Salsa:

  • 3 Zespri (SunGold and Green combined) Kiwifruits, scooped and diced
  • 1 orange, peeled and diced
  • 2 tablespoons orange juice
  • 1 teaspoon lime juice
  • chopped mint, optional

Directions:

  1. In a small bowl, combine olive oil, white vinegar, cumin, paprika, onion powder, salt and pepper to create a paste/rub. 
  2. Place raw chicken in a pan and pour rub on top, evenly coating chicken. Cover with foil and set in fridge while you prepare marinade.
  3. In a clean bowl, combine SunGold Zespril Kiwifruit, orange juice and lime juice, mix well. 
  4. Take chicken out of fridge and pour marinade on top until chicken is fully coated. Place back in refrigerator and marinate for 1-2 hours.
  5. Preheat oven to 475 degrees F.
  6. Transfer chicken to a clean pan and bake for 20-25 minutes or until chicken is cooked through. Remove from oven and let sit for 5-8 minutes.
  7. While chicken is cooking, prepare citrus salsa. In a small bowl, combine SunGold Zespri Kiwifruit, Green Kiwifruit, orange, orange juice and lime juice, mix well. Refrigerate until chicken is cooked.
  8. Top kiwi infused Peruvian chicken with citrus kiwi salsa and serve with your favorite veggies! Enjoy.
4 Comments

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Chocolate Fruit "Squares"

I love summer fruits and veggies!

With this month's Recipe Redux theme being "Get Your Fruits and Veggies in Shape", I knew exactly what I wanted to make! Summer= produce galore... and now is a great time to enjoy lots of fruits and vegetables. So Recipe Redux wanted us to show how we serve bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts. 

What did I choose to make? Something trendy and colorful, of course!

Instead of making a normal fruit salad, why not make your fruit a work of art?! I enjoyed putting each square piece of fruit together to create a gorgeous fruit design! The great thing about this recipe is that all of the ingredients may already be in your kitchen... which moves this recipe to the top of my list.

Simple and delicious.

I added a blueberry into the bunch to give it a more abstract look. :)

Chocolate Fruit "Squares"

Makes 4-6 servings

Ingredients: 

  • 1 orange, peeled and diced
  • 2 strawberries, stemmed and diced
  • 1 kiwi, skinned and diced
  • 4-6 blueberries
  • 1 mango, diced
  • 1/2 cup dark chocolate chips, melted
  • 1 teaspoon coconut oil

Directions: 

  1. Microwave chocolate chips and coconut oil in microwave safe bowl, for about 2 minutes, stirring every 30 seconds. 
  2. On a plate, thinly spread 1 tablespoon of melted dark chocolate into a square shape for the background.
  3. Take one square of each fruit and place on top of chocolate. Repeat until square/rectangle shape forms on plate (4x4 or 3x4 pieces of fruit or more!). 
  4. Serve immediately. Enjoy a taste of dark chocolate with fruit in eat bite! 

Your sweet tooth will definitely be satisfied.

1 Comment

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be