Mini Fruit Pizzas!

Sometimes at family gatherings I am put in charge of dessert and I never know quite what to make, although I do always try to incorporate fruit into the mix.  For this recipe, I decided to use pre-made cookie dough for two reasons; 1) it’s easier and 2) the cookies come out symmetrical.  Since the cookies and frosting are slightly sweet, tart berries and mint pair nicely together for a light and refreshing treat.  Not to mention how gorgeous they look, with each cookie decorated slightly different and a touch of green. 

To make things even easier, if possible, I prepared the cookies and frosting ahead of time.  I packed them up separately in Tupperware and brought them along with the fresh berries and mint to my brother’s house and assembled them there since I wasn’t sure how well they would travel.  They were a hit and I’m sure they would be great for a kid’s party, too!

Mini Fruit Pizzas

Recipe by Ali Caron, RD

Ingredients:

1 package pre-made cookie dough

For the Frosting:

8oz cream cheese, softened

8 tablespoons butter, softened

1 teaspoon vanilla extract

½ cup powdered sugar

Fruit:

Berries such as strawberries, blueberries, raspberries and blackberries

Fresh mint leaves

Directions:

Prepare cookies as per instructions on package.  Allow to cool.

Beat together cream cheese and butter until fluffy.  Add in vanilla extract and powdered sugar and beat until smooth.

Once cookies are cool, spread about a tablespoon on each cookie and decorate with a few different types of berries.  Add one small mint leaf to all or most cookies.  Serve immediately.

Tip: Make ahead and store cookies and frosting in separate air tight containers.  Keep the frosting refrigerated.  Decorate when ready!

Minestrone Soup

I considered waiting to post this recipe until it cooled off a bit weather-wise but it's just too good not to share!  And so easy!  I find chopping vegetables therapeutic (it's one of my favorite things to do, is that sad?) and there is something so comforting about making a big pot of soup.  While making soup may be something cozy to do during colder months, the vegetables this time of year are just so delicious and really make this soup stand out.  This vegetarian soup has something for everyone and is hearty enough to stand on it's own.  I prefer to make my soups as low-sodium as possible and add just a touch of salt to taste at the end to really control how much salt I am getting, especially with the canned chickpeas, broth and tomatoes in this recipe, the sodium could really add up.  Serve it for dinner or bring it to work for lunch.  Your heart will thank you!

Minestrone Soup
Serves 10-12
Recipes by Ali Caron, RD

Ingredients:
2 Tbsp olive oil
1 cup celery, chopped
1 cup onion, chopped
1 cup carrots, chopped
1 small zucchini, chopped
2 cloves garlic, chopped
Salt and Pepper to taste
2 tsp dried oregano
1 can low sodium chick peas, drained and rinsed
2-3 cups low sodium vegetable broth
1 14.5oz can "no salt added" diced tomatoes
1 cup elbow macaroni
Optional: parmesan cheese

Directions:  In a large soup pot, heat olive oil over medium heat.  Add celery, onion and carrots and cook for about 5 minutes or until vegetables start to soften, stirring frequently.  Add zucchini, chick peas, garlic, salt, pepper and dried oregano and continue to stir for 1-2 minutes.  Add tomatoes, macaroni and 2 cup of vegetable broth to pot.  Stir, cover and let simmer for about 10 minutes.  Add another 1-2 cups of broth if needed.  Continue to cook for another 10 minutes or until vegetables and pasta are fork tender.  Serve and garnish with parmesan cheese.

Nutrition Facts: 139 Calories, 3.6g Fat, 23g Carbohydrate, 4g Protein, 4g Fiber, 364mg Sodium (or 497mg if added 1/2 tsp salt), 315mg Potassium

Fresh Mint Iced Tea

I've been making my iced tea at home on the weekends this summer and this weekend the mint has really popped! I decided to simply add a couple handfuls along with some lemon slices to amp up the flavor and it was so worth it.  The result is a refreshing, calorie-free drink you can sip on without any of the guilt!  Plus, if you are not so into drinking plain water, you may really like this beverage.  This Fresh Mint Iced Tea is an easy way to serve a pretty drink for guests at any barbecue or summer gathering.  Cheers!

Fresh Mint Iced Tea
Serves 8-10
Recipe by Ali Caron, RD

Ingredients:
4 tea bags (peach, green, or white teas work best)
Two handfulls of mint
1 lemon, sliced into rounds

Directions:
Bring 4 cups of water to a boil.  Pour into a bowl that contain tea bags and let it cool for about 10 minutes.  Fill a serving pitcher about halfway with ice.  Pour cooled tea (with tea bags removed) into pitcher.  Add another 1-2 cups of tea if needed.  Add lemon slices and mint to pitcher and stir.  Serve immediately or the taste will only improve as it sits in the fridge for up to a week!

Cocoa-nut Energy Bites

Okay guys, this recipe was really fun to make, if you don't mind a little mess!  These Cocoa-nut Energy Bites are my take on Medjool Date Power Balls from NaturalDelights.com.  It's almost impossible to believe healthy these bites are because they taste just like No-Bake cookies.
I had never even tried a date before making this recipe and I was pleasantly surprised.  They are sweet and gooey and taste almost like caramels (YUM). Dates are little powerhouses that boast high numbers of potassium, fiber and iron.  You can't go wrong with this recipe, but feel free to play around with other ingredients!  I think this would be especially fun to make with children, too.
I bet you can't eat just one, although they are surprisingly filling and make a perfect snack.
See you back here soon!

Cocoa-nut Energy Bites
Recipe by Ali Caron, RD
Makes about 12 balls (6 servings)

Ingredients:
1 cup sliced almonds
16 Medjool dates, pitted
2 tablespoons water
1/2 cup organic shredded coconut
1 tablespoon (low sodium) peanut butter
3 tablespoons cocoa powder
1 teaspoon cinnamon

Directions: 
Place 1 cup almonds in food processor and pulse until ground.  Place almonds in a medium bowl.
Place pitted dates in food processor along with a few tablespoons water and blend until smooth.  Add to bowl.  Add coconut, peanut butter, cocoa powder and cinnamon to bowl.  Combine well with fork (or use your hands).
Scoop about 2 tablespoons into your hands and roll to form a ball.  Place on parchment lines baking sheet and place in refrigerator for about 30 minutes.  Store in air-tight container in the refrigerator until ready to serve.

Nutrition Facts: (2 Bites) 138 Calories, 12g Fat, 7g Carbohydrates, 5g Protein, 4g Fiber, 9mg Sodium, 209mg Potassium

Cranberry Ginger Margarita

Happy Holidays and Merry Christmas, everyone!  I hope you all have a safe and happy weekend with family and friends!
                       Love, Lemon Pantry

Cranberry Ginger Margarita
By Ali Caron, RD

Ingredients:
Ginger infused tequila
Light cranberry juice
Cranberry lime seltzer water
1 slice plus juice of half a lime
Fresh cranberries

Directions: Infuse tequila by adding 1 cup of tequila and a one-inch cube of fresh ginger to a mason jar or airtight container.  Let sit for at least 24 hours and up to 2 weeks.
For 1 Serving: Fill a glass about 3/4 full with ice.  Add 1.5 oz of ginger tequila, 1/2 cup of cranberry juice and the juice of half a lime.  Top with seltzer water and garnish with a few cranberries and a slice of lime. Enjoy!

Greek Appetizer Skewers

One week 'til Christmas!  I am watching/listening to A Very Murray Christmas on Netflix as I blog and if you haven't seen it yet and you enjoy a star-studded cast singing Christmas carols, you should, too.  I have been so excited for the holidays this year complete with apple cider candles, strings of lights and presents wrapped and ready to go.  The only downside to getting your shopping done early is that you have to wait SO LONG before you can actually give the gifts!
For your holiday parties this season, I have another appetizer that requires no cooking and no prep work.  Just shop and assemble!  These little one-biters are so delicious and customizable that everyone is sure the love them.   The possibilities are endless!  Besides tomatoes, olives and mozzarella balls, you could add cucumber, prosciutto or artichoke hearts and garnish with basil leaves.  These went like hot cakes at my most recent gathering and I think when I make them again  I will bring two varieties. Add these to your menu and your holiday party is sure to be a hit!

Greek Appetizer Skewers

Recipe by Ali Caron, RD

Makes 15 skewers

Ingredients:

15 small marinated mozzarella balls

15 cherry tomatoes

15 Kalamata olives, pitted

Appetizer skewers

Directions:

Take one skewer and gently slide a Kalamata olive about halfway up, followed by a tomato and a mozzarella ball.  Make sure the bottom of the mozzarella ball is right at the end of the skewer.  Place on serving tray and repeat with the rest of the skewers. 

*Alternative ingredients: quartered artichoke hearts, salami or prosciutto, cucumber, basil leaves.

Nutrition Facts: 54 Calories, 3g Fat, 5g Carbohydrates, 3g Protein, 1.5g Fiber, 49mg Sodium, 292mg Potassium

Cranberry Kale and Brussels Salad

'Tis the season for cranberries galore!  In case you're not already cranberry-d out, this recipe is a quick one to whip up and makes a great side dish for lunches.  You could even add grilled chicken or shrimp to make it more of a meal.  This Cranberry Kale and Brussels Salad is a perfect combination of sweet and tart with a satisfying crunch.  And (BONUS) the kale and Brussels sprouts provide loads of Vitamin K* and C so you can feel good about this recipe, especially after a few too many holiday treats.
Check out one of my favorite all time recipes, my Cranberry Couscous with Spinach here.

Cranberry Kale and Brussels Salad

Recipe by Ali Caron, RD

Serves 4

Ingredients:

1 cup Brussel sprouts, chopped

1 cup kale, chopped

1 cup cabbage, chopped

½ cup dried cranberries

¼ cup chopped walnuts

Dressing:

1 ½ Tbsp. olive oil

½ Tbsp. lemon juice

½ tablespoon Vegenaise

1/8 tsp garlic powder

Pinch of salt

Directions:  Combine Brussel sprouts, kale and cabbage together in a medium bowl.  Add cranberries and walnuts.  Pour about half of the dressing over the top and gently toss to coat.  Serve.

Nutrition Facts: 135 Calories, 11g Fat, 7g Carbohydrates, 3.5g Protein, 2.5g Fiber, 66mg Sodium, 265mg Potassium

*Vitamin K can interact with some medications so be sure to check with your doctor, pharmacist or dietitian before adding it to your diet.

Pistachio Pomegranate Crostini

Just in time for the holiday season, this simple appetizer brings festive colors and flavors to any gathering.  Pomegranates are abundant this time of year and I was lucky enough to find a small container of pomegranate seeds at Whole Foods last weekend.  Of course, this route is more expensive and not required but it was a perfect solution in a time pinch.  (Also, I'll go out on a limb and say you can also save yourself the embarrassment of blood-stained hands in a cocktail dress.)

I recently served these at the most recent football Sunday gathering and am happy to report they were all gone by the end.  The sweet pomegranate seeds perfectly compliment the salty goat cheese and the slight crunch of the pistachios.  Plus, the colors are REALLY pretty!

Pistachio Pomegranate Crostini

Recipe by Ali Caron, RD

Makes 30 (can halve the recipe if needed)

Ingredients:

1 whole-wheat baguette

4 oz of goat cheese, room temperature

3/4 cup Pistachios, shelled

1/2 cup Pomegranate seeds

Olive oil (to drizzle)

Directions:   Preheat oven to 350 degrees Fahrenheit.  Slice baguette into ½ inch rounds.  Spray baking sheet with non-stick spray and lay the crostini on baking sheet.  Lightly drizzle olive oil over the top of each one.  Bake for about 10 minutes, or until golden brown.  Let cool completely for at least 10 minutes.

Meanwhile, roughly chop pistachios.  De-seed pomegranate by halving the pomegranate, placing the cut side down in one hand and firmly hitting the back of the pomegranate with a wooden spoon while holding over a bowl.  Be sure to remove any white parts from the seeds.

Spread a layer of goat cheese on each crostini with a knife.  Sprinkle pistachios on top and gently press them into the goat cheese to help them stick together.  When ready to serve, sprinkle and press about 5 pomegranate seeds on top into the goat cheese as well. 

Nutrition Facts: 48 Calories, 2g Fat, 5.5g Carbohydrates, 2.3g Protein, 71mg Sodium, 31mg Potassium