Tag: fresh fruit

Tropical Papaya Batido (fruit shake)

A sunlit, vitamin-packed tropical fruit shake made with pink-hued papayas, fresh squeezed oranges and bananas.

Happy Monday! Monday morning are especially difficult the day after daylight savings, don’t you think? This pick-me-up fruit drink is the perfect fix! Vitamin packed, dairy-free, and loaded with vitamins and fiber.

My aunt brought over this beautiful papaya, excited to make this fruit drink for me. If you’ve never tried papaya, it has a soft, buttery, pinkish-orange flesh with a taste similar to cantaloupe, with black seeds in the center which you discard; it’s known for it’s antioxidants and anti-inflammatory effects.

Any restaurant or home you visit in Colombia, where my Mom is from, fresh fruit shakes made with exotic fruits are always on the menu for breakfast or lunch.

Papaya is an excellent fruit because it’s high in Vitamins A and C, folate and potassium. In addition, it is a good source of dietary fiber, vitamin E, and vitamin K.  It reminds me of a cantaloupe, only sweeter and softer. Fresh squeezed oranges were added for added vitamins and sweetness along with bananas to make this the perfect start to any morning.

Since this is made with nothing but just fresh fruit, I’m assuming the Weight Watcher Points are 0, correct me if I’m wrong. Enjoy your day!

Tropical Papaya Batido (fruit shake)
www.gordon-ramsay-recipe.com
Servings: 2 • Size: a little over 1 cup • Old Points: 3 • Weight Watchers Points+: 0
Calories: 205 • Fat: 1 g • Protein: 3 g • Carb: 49 g Fiber: 4 g • Sugar: 35.5 g
Sodium: 6 mg

Ingredients:

  • 1 1/2 cups fresh papaya, chilled
  • 1 medium banana
  • 2 cups fresh squeezed orange juice (from 1 1/2 navel oranges)
  • squirt of lime (optional)
  • crushed ice (optional)

Directions:

Squeeze the orange juice and set aside

Place the cut up papaya, banana and fresh orange juice into the blender and blend until smooth. If you wish you can squeeze some fresh lime juice. Serve over ice or keep chilled in the refrigerator.

Makes about 2 1/4 cups.

Granola

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This is so simple to make and very easy to vary according to your families likes and dislikes. Add flaked coconut instead of almonds, vary the seeds, and add whatever dried fruits and berries your family enjoy. Granola makes a healthy breakfast dish with yogurt and fresh fruit or sprinkle it over cooked fruit such as apples, plums or rhubarb for a quick desert.

  • Makes: 10 servings

  • Prep time: 10 mins

  • Cooking time: 25 mins

  • Total time: 35 mins

    plus cooling time

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Instead of honey you can also use maple syrup or golden syrup or a mixture of the two.

Ingredients

  • 300g jumbo rolled oats
  • 75ml sunflower oil
  • 4tbsp honey
  • 75g shelled almonds
  • 75g shelled hazelnuts
  • 75g walnut or pecan halves
  • 25g sunflower or pumpkin seeds
  • 100g dried fruits such as dried pineapple, mango, raisins

Method

  1. Heat the oven to 190°C/375°F/Gas Mark 5.
  2. Place the oats in a large bowl and add the oil and honey. Mix well then stir in the remaining ingredients. Spread out on a large non-stick baking tray and bake for 20 – 25 mins, turning once or twice so that the mixture browns evenly. Leave to cool completely when it will crisp up.
  3. Add the dried fruits. Scoop into an airtight jar and store for up to 1 month. Serve with milk or yogurt and fresh fruit.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Skinny Pumpkin Granola

              

Making your own granola is easier than you think, and the beauty of doing it yourself is you can customize it to suit your taste and it’s6 so much cheaper than buying it in the store.

Since pumpkin is so popular this time of year, I thought it would be fun to make a pumpkin version using oats, quinoa, maple, pumpkin spice, cinnamon, pecans, pepitas and dried cranberries.

Granola is great to eat alone as a snack, or over yogurt, but my favorite way to eat granola is with some fresh fruit and almond milk; it’s one of my favorite quick breakfasts.

I paired this with some fresh chopped apples and pears, if you have some pumpkin butter[1], you can even stir some in… yum! (FYI, the cute spoon is from For Such A Time Designs[2])

The trick to keeping a bowl of granola cereal light is the ratio of fruit, milk and granola. First I fill my bowl with fresh fruit, then top it with 1/3 cup of granola and then some unsweetened almond milk. It’s a great way to get your serving of fresh fruit and has lots of fiber to keep you feeling full longer. I’ve included the nutritional info both ways, for your convenience.

Easy Pumpkin Spice Granola
gordon-ramsay-recipe.com
Servings: 11 • Serving Size: 1/3 cup  • Old Points: 2 pts • Points+: 4 pts
Calories: 133 • Fat: 4.5 g • Carbs: 21.5 g • Fiber: 3 g • Protein: 3 g • Sugar: 8 g
Sodium: 10 (without salt)

Bowl of Cereal (1/3 cup granola, 1/3 cup unsweetened almond milk, 1/2 cup apples)
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 bowl  • Old Points: 3 pts • Points+: 5 pts
Calories: 183 • Fat: 6 g • Carbs: 32 g • Fiber: 5 g • Protein: 3 g • Sugar: 14.5 g
Sodium: 69 (without salt)

Ingredients:

  • 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
  • 1 1/2 cups rolled oats*
  • 1/4 cup ground flaxseeds
  • 1/4 cup pepitas (or other seed)
  • 1/4 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/4 cup real maple syrup (or honey)
  • 1/4 cup pumpkin puree
  • 1 tsp oil (coconut or canola)
  • 1 tsp pumpkin spice (or more to taste)
  • 1/4 tsp cinnamon
  • pinch kosher salt
  • 1/2 tsp vanilla extract

Directions:

Preheat oven to 325° F.

Spread oats* and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.

Reduce oven to 300° F.

In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.

Makes 3 2/3 cups.

*Use gluten free oats for gluten allergies.

References

  1. ^ pumpkin butter (www.gordon-ramsay-recipe.com)
  2. ^ For Such A Time Designs (www.etsy.com)

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