Frosty Watermelon Gazpacho

2 cups watermelon
1 cup frozen pineapple
1/2 cup cucumber
1/2-whole jalapeño (depending on how spicy you want it)
1 cup ice cubes
juice of half a lime
pinch of sea salt

Place these items in a high speed blender adding water or fruit juice if needed for consistency

Garnish with cucumber, watermelon dices, jalapeño and serve immediately.

For a chunkier gazpacho, omit ice cubes and use chilled pineapple instead of frozen and pulse in food processor or blender

Creamy Jalepeno Chicken

4 boneless chicken breasts
garlic salt
Jalapeño cream sauce (recipe below)
3 green onions, chopped 
Season chicken with garlic salt and pepper.  Cook over medium heat in olive oil until browned on both sides.
Add sauce and garnish with chopped green onions.

Sauce:
1 to 2 jalapeños, seeded and sliced  ( I used two)
1 small red onion chopped
1/2 of 8 ounce container of cream cheese
2 tablespoon of milk
2 tablespoons of sour cream

Saute the peppers and onion in two teaspoons of olive oil.  Season with sea salt and pepper.  Add all other ingredients and cook over medium low until combined and creamy.  Do not boil.  Season to taste.  Spoon over cooked chicken and garnish with green onions.

Banana Zucchini Muffins

 Banana Zucchini Muffins

1/2 cup grated zucchini
2 mashed bananas
1 cup unbleached flour
1 cup whole wheat flour
1 cup sugar
1 tsp vanilla
2 tsp cinnamon
1/2 tsp ginger powder
1 tsp salt
2 eggs beaten
1 tsp baking soda
1 tsp baking powder
1/4 cup buttermilk
1/4 cup oil

Mix all ingredients and poor into greased muffin tin.  Bake at 350 degrees for about 20-25 minutes or until toothpick comes out clean.



A kid friendly way to add fruit, veggies, and whole grains to breakfast on the go.