Raspberry Sensation healthy dessert

Courtesy of KRAFT Canada

What You Need
2 cups (1/2 of 1-L container) raspberry sorbet or sherbet
1 cup cold skim milk
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
2 cups thawed Cool Whip Light Whipped Topping  ( or use fat free and then this dessert would be completely fat free!)
1 cup fresh raspberries

Make It


SPOON sorbet into foil-lined 9x5-inch loaf pan; press firmly to form even layer. Freeze 10 min.

BEAT milk and pudding mix in large bowl with whisk 2 min. Stir in Cool Whip; spread over sorbet.

FREEZE 3 hours or until firm. Unmould dessert onto plate about 15 min. before serving; top with berries. Let stand until dessert is slightly softened before slicing to serve.

ps  How to Soften Sorbet:   To soften sorbet, spoon measured amount of sorbet into microwaveable bowl. Microwave on MEDIUM 10 to 15 sec. or until slightly softened.

serving size = 1 slice (58 g)per serving



Calories 90
Total fat 2 g

Edamame- my new favourite vegetable appetizer!

I ordered this at the Pickle Barrel. Steamed Soybeans still in their pods, sea salt and drizzled with an Asian sauce.  It is from Japan, and a common Japanese appetizer to drink with beer and watch sports! OK, no  wonder they are in great shape over there? No wings or nachos? SOYBEANS instead?  well...now I know why!

I will admit, I wasn't sure how to eat them at first?  But after working on them a bit, my daughter and I figured it out. You pick one up, hang onto the end with the tail, and slide them through your teeth inside your mouth. All the yummy, steamed, delicious soybeans pop out!  So simple, but so delicious and addicting. We ate the entire plate!  About 60 of them! lol

Ingredients


1 pkg (1 lb/500 g) edamame 1 1pkg (1 lb/500 g) pkg (1 lb/500 g)edamame

1 tsp salt , (sea salt if available)1 1tsp tsp(5 mL) (5 mL) salt, (sea salt if available)

Preparation:

Bring pot of water to boil over medium-high heat. Add edamame and salt ; return to boil and cook until tender, 2 to 3 minutes. Drain well and transfer to serving bowl. Sprinkle with additional salt, if desired. Serve warm or cold. Pull apart pods and eat like fresh peas.



Nutritional Value


In just a half-cup serving of the shelled edamame, or in 1 1/8 cup of the pods, you get a snack that is low in calories and high in fiber, with a trace of healthy fats. One serving packs 11 g of complete protein, containing all of the essential amino acids. That much protein in a plant-based source is a vegetarian's dream. It also provides 9 g of fiber. That's more fiber than you find in the fiber bars in the breakfast aisle. It also contains 10 percent of your daily values of vitamin C and iron, 8 percent of your daily dose of vitamin A and 4 percent of calcium. It also serves as a source of vitamin K and folate.







 

YUM!!! Bet you can't just eat one!

Hard Boiled Eggs

My current favourite on the go " snack!"

I cook up a batch and then leave them in the fridge...( they last for 1 week hard boiled with shells on!)

simple- good for you food. Keep it simple.  The kids eat them, my husband will grab one, and I grab lots!  Sometimes I leave the yolk, sometimes I don't....all depends...

 ............... a little salt and pepper....yum!

Finally! Back to my Foodie Blog! Curried Quinoa Salad with Black Beans and Mango

I have been pretty busy these last few weeks. Life got super busy again, and as you know I am focusing on my Fitness Certifications, so I spend most of my day at the gym each week.  I LOVE it though, and am very happy to be following what makes ME happy.

Along with Fitness, Nutrition is a major part of our life as well.  So I am busy prepping healthy snacks and meals for the family.  Helping out some friends and  getting outside to  spend time in the great sunshine!  The weather has been gorgeous. So lots of grilling and fun times ahead.

I tried this recipe awhile back and fell in love with it. SOLID protein, and very healthy...but the best part? It tastes GREAT!  Hope you try it.
 I found this on the blog- Dinner with Julie. I made a few small changes to keep it even healthier.

Curried Quinoa Salad with Black Beans and Mango




1 cup quinoa

1-2 ripe mangoes, peeled and chopped

1/2 red or yellow pepper, chopped

1/4 English cucumber, chopped

2-3 green onions or a chunk of purple onion, chopped

2 cups (packed) baby spinach, torn or sliced (optional)

half a 19 oz. can black beans, rinsed and drained

handful of torn cilantro (optional)



Dressing:

1/2 tbsp olive oil

1/4 cup of fat free Italian salad dressing

2 Tbsp. white wine or white balsamic vinegar

1 Tbsp. mango chutney, chopped if chunky (optional)  or any fruit chutney you might have on hand.

1 tsp. honey

1 tsp. curry powder or mild paste

1/4 tsp. cumin



Rinse quinoa well under cool water in a fine sieve, then cook in a pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 15 minutes. (Just like you’d cook pasta.) Drain well, return to the pot, put the lid back on and let it steam – this will produce fluffy quinoa – until cooled.



Combine the oil, salad dressing, vinegar, chutney, honey, curry and cumin in a jar or small bowl and shake or whisk to blend. If you like, season the dressing with salt and pepper.



Put the quinoa, mango, vegetables and beans in a large bowl, drizzle with dressing and toss until well coated. Serves 4-6.