Snack week continues with roasted cantaloupe salad and cantaloupe smoothies.
Cantaloupe doesn't stand a chance in my house. It's one of my favorite fruits and sometimes disappears before it reaches the fridge. This week I practiced restraint all in the name of food blogging. Let's roast!
Roasted Cantaloupe Salad
2 cups bite-sized pieces of cantaloupe
1/2 cup chopped nuts
1/4 cup plain nonfat Greek yogurt
1/4 cup coconut flakes
- Heat oven to 350 degrees and cube cantaloupe.
- Place cantaloupe on baking sheet and roast until it begins to caramelize, roughly 35 minutes.
- Allow to cool.
- Toss cooled cantaloupe, chopped nuts, Greek yogurt and coconut flakes. Makes about 1 cup.
- Hint: if you want to serve this to folks, set aside a few of the prettiest pieces of roasted cantaloupe, a spoonful of nuts and some coconut flakes. Sprinkle each over the top of the salad. Looks matter.
- Eat!
Cantaloupe Smoothies
2 cups cubed cantaloupe
1 cup plain nonfat Greek yogurt
1/2 cup reduced fat organic milk
2 tbsp agave nectar
- Throw all ingredients in a food processor. Process until desired texture is reached. I let mine run about 1-1.5 minutes for a smoothie with no chunks . Makes a pint and a half.
Snack week continues with fruit & nut squares! Which coincidentally was my nickname in high school. Let's do this.
Gather:
1.5 cups mixed nuts
3 cups dried fruit (raisins, cranberries, pineapple, papaya, coconut)
1 tbsp honey
Additional 1/2 cup dried fruit for topping
- Pulse mixed nuts in food processor until finely chopped. Set aside.
- Process dried fruit and honey until it forms a paste.
- Add nuts back to mixture and pulse until combined.
- Roll "dough" out on baking sheet and cut into squares.
- Sprinkle remaining dried fruit over squares and press into top.
- Refrigerate for one or more hours prior to serving. (Squares will taste great if you skip this step but will hold up much better after spending some time in the fridge.)
Makes roughly 15 1 inch x 1 inch squares. Store in air tight container in refrigerator.
