Writing Update: Regency series

I didn't meant to drop off and not update anything, but it's been a busy (read: Stressful and Crazy) few weeks!

On the positive writing side, I've finished editing books 1 and 2 of my 4 book Regency series and am heavy into book 3. I hope to release these books once a month starting late summer/early fall. I'd hoped for earlier, but alas...life. It's so unpredictable!

Once I have final covers, I'll post them and of course when I have a release date I'll post that, too!

How's everyone else been? Because summer is here! Stay safe, my friends and enjoy!

Friday Recipe: Vitamin Smoothie

I was looking for different smoothie recipes for the summer. Though I really like mine, I wanted a change. My recipe is simple: bunch of fruit (including but not always: strawberries, raspberries, blueberries, blackberries, grapes (red or green), apple, and cherries) , 1 full beet (cleaned and baked, then frozen), 2 pinches kale (cleaned, chopped, then frozen), 1 banana, 1 cup plain organic yogurt, 2 tablespoons flaxseed, 2 tablespoons wheat germ, 1 cup green tea mixed with avocado, 1 cup V8 Fusion juice. Blended well.

Most of my berries I freeze. Either I buy them frozen during the winter months or I wash (using a vinegar and water rinse), dry, and tray freeze them for future use. But I was looking online for a couple new ones and found this I thought I'd share. It's from Dr. Oz's site. He had a few, and while I think I'll stick to my recipe for now, it never hurts to have options!

Ingredients

• 1 cup papaya
• 1/2 cup kale
• 1/2 cup spinach
• 1/2 banana
• 1/2 green apple

Directions

Put all ingredients into blender. Blend until smooth. Enjoy!

Friday Recipe: Mixed Drink-Coconut Water with Whiskey

I've found a new favorite drinks website. I can't believe I've never seen The Bar before! Where or where have I been? So, this week it's Coconut Water and Whiskey. Or Whisky if you prefer. I've never had Buchanan's Scotch Whisky and am not sure how it'll mix with coconut water, but this weekend I definitely aim to try!

Ingredients

• 1.5 oz.Buchanan's® Deluxe Blended Scotch Whisky
• 5 oz.coconut water

How to Mix

Glass: Pint Glass

1. Add Buchanan’s Deluxe and coconut water
2. Serve over ice

Friday Recipe: Strawberry-Hard Lemonade Slush

So it's summer and the holiday is behind us. What do you make that isn't themed for your next weekend cookout? Alcoholic lemonade of course! Strawberry-Hard Lemonade Slush is from Betty Crocker. Enjoy! I did.

Ingredients:
1 box (4-serving size) strawberry-flavored gelatin
1 cup boiling water
2 boxes (10 oz each) frozen strawberries in light syrup, partially thawed
1 quart (4 cups) fresh strawberries, hulled
1 can (12 oz) frozen lemonade concentrate, partially thawed
1/2 cup sugar (I used Raw, the not processed stuff)
1 bottle (11.2 oz) hard lemonade 5% alcohol beverage or 1 can (12 oz) lemon-lime carbonated beverage
6 additional bottles (11.2 oz each) hard lemonade 5% alcohol beverage or 1 bottle (2 liters) lemon-lime carbonated beverage or ginger ale, chilled

Hot Summer Romance Giveaway Grand Prize Winners

Thank you to everyone who commented on their funniest, sweetest, most heart-melting, truly adorable, or most memorable loveable moment. Even if I didn't comment on each one, and i know I didn't, I read them all and loved every one! Some of your responses made me smile, some made me misty-eyed. And all reminded me that no matter what, love is more than words and more than anyone can ever truly say.

On that sappy note, I have some winners!

Grand Prize Winners

Kindle Fire - Lisa Anderson

$50 Amazon Gift Card - Jennifer Mathis

Now onto the winner of the $25 gift card, chosen at random. Winner's choice of Barnes and Noble or Amazon: Janhvi. I'll be emailing you this week, so please be on the lookout for that.

Once again, thank you for participating!

Friday Recipe: Ice Cream Sundae Pie

Because it's hot. Damned hot out there! My pie (cake) didn't come out quite as picturesque as the one in the All Recipes picture. I think they photoshopped that one...or had more patience or less humidity than I did. Hard to tell. But that picture, and the coolness it offered, was the reason I tried this!

Ingredients:

1 cup finely crushed chocolate wafers 1/2 cup finely chopped walnuts 1/4 cup butter, softened 1 cup heavy cream

2 tablespoons confectioners' sugar 1 quart vanilla ice cream, softened 1 (10 ounce) package frozen sweetened strawberries, thawed 1/4 cup walnut halves

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.
3.	In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.

Hot Summer Romance Giveaway Hop

Welcome to the Summer Romance Giveaway! Don't forget to enter the grand prize drawing via the Rafflecopter link below (Kindle Fire and a $50 Amazon.com gift certificate). I'll award a $25 Amazon or Barnes and Noble gift card to a random commenter. You can enter through July 21 at 11:59 p.m. so don't dawdle!

The topic? Love of course! And now I have Love is in the air running through my head. (As sung by Colin Firth and Rupert Everett--if you've never seen St. Trinian's, then you're missing something!)

So let's talk romance. What draws you to characters? When I read a romance, I know they're going to get together! (They damn well better!) But what draws the characters together? It's one of my favorite parts of writing: Figuring out what makes people fall in love. Opposites, similarities, old friends, old enemies.

In my opinion, love is indefinable. It's that intangible thread that weaves its way around people to draw them together even when there might not be an obvious reason why they love each other.

For instance, what brings a menage together? How do three people fall in love with each other?

Philip Thornton adored his new bride but found she was frigid in their marriage bed.

Lillian did not know how to ease her fear of the bed until she was freed from her past.

Aria was paid to educate and entice, but what she found was more than she ever dreamed possible.

The Parisian Exposition of 1889...the world is changing and the three of them are caught in its whirl. Philip and Lillian went to Paris to save their marriage and to help Lillian overcome her fears. Aria danced and seduced Lillian, but before Lillian left, Aria found herself seduced, in turn, by the beautiful Englishwoman.

When Philip and Lillian break all the rules and escort Aria around Paris for a week, will it be the beginning of their future? Or will this seductive interlude be nothing more than a dream?

Leave a comment about the funniest, sweetest, most heart-melting, truly adorable, or most memorable loveable moment and you'll be entered! 

And it doesn't have to be a romantic moment, love is love. Brotherly love (even when he tosses you into the pool, fully clothed, in front of all your friends); children love (like when they clean off the bottom of their sneakers when you gave them that wipe to clean their hands!) and pet love (even when the puppy eats too many rawhide pieces and has a tummy ache).

a Rafflecopter giveaway

Friday Recipe:Tex-Mex Gazpacho

I admit--I have trouble pronouncing the name of the soup. I want to add extra letters in there even when I'm looking right at the word. All that aside, the soup itself is hot, spicy, and utterly worth it. I found the recipe while looking for easy summer recipes, a search I use often. Need to keep the palate pleased and the cooking boredom at bay.

Tex-Mex Gazpacho from Real Simple Magazine's website. The photo is theirs as well. Mine didn't come out quite like theirs.

Serves 4| Hands-On Time: 10m| Total Time: 30m

Ingredients

• 2 1/2 pounds tomatoes, chopped
• 2 Kirby cucumbers (about 1/2 pound), peeled and chopped (in my world, cucumbers don't have names, so I have no idea if I used a Kirby one or not!)
• 1 red bell pepper, chopped
• 1 small poblano pepper, chopped
• 1/2 small red onion, chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1/3 cup sour cream
• 1/4 cup pepitas (roasted, hulled pumpkin seeds) (Which I bought. I'm sure there's a way to do it yourself but this girl wasn't going to try!)
• cilantro sprigs
• warm flour tortillas, for serving (optional) (I didn't, the soup was delicious as was)

Directions

1. In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the pureed mixture to a bowl.
2. Stir in the lime juice, oil, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Refrigerate until chilled, 15 to 20 minutes.
3. Divide the soup among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas (if desired).

Friday Recipe: Raspberry Coconut Cream Tart

I was looking for easy summer recipes that are refreshing and fruity. Fresh fruits in the summer are part of what makes summer so fantastic! That and the lack of snow and ice, the warm weather, the outdoor meals, and the knowledge that it's short enough and you should enjoy every single second of summertime!

I stumbled on this new diet called the 80/10/10 diet: 80% fruits and vegetables, 10% protein, and 10% fat. Apparently it's popular with athletes, especially Olympians. I'm not that athletic, and I'll probably never be disciplined enough to do 80/10/10 of anything, but I love the idea of Fruit Meals!

Highlights:
The 80/10/10 Diet: Balancing Your Health, Your Weight, And Your Life, One Luscious Bite At A Time,  'If you eat a relatively typical American diet, 80/10/10 is a program that allows you to continue eating the foods you are used to, while beginning to introduce the new foods that will lead you toward your goal.'
'If you adopt a diet of raw foods, your body can easily cope with cleansing itself of past toxic accumulations and normalise its weight.Common sense does not support cooking,.'
...Further health benefits include maximum nutrition, quick digestion, overall improved health and energy, oxygenated cells and ultimate well-being and vitality.
...Although many diets aim to eliminate carbohydrates all together, they are a necessity in anybody's diet.

This is from the Daily Mail article, which took the recipe from 80/10/10:
Raspberry coconut cream tart

Crust:

• 1 cup shredded coconut
• 1 1/2 tablespoons young coconut
• 3/4 cup dates, chopped
• 1 inch vanilla bean, seeds scraped out

Raspberry filling:

• 1/2 cup dates
• 1/8 cup water
• 3/4 cup raspberries
• 1/4 cup raspberries, frozen

Coconut Cream: 1 cup young coconut meat

Add 1 cup shredded coconut, young coconut meat, vanilla and 3/4 cup dates to food processor, process until a firm dough. Press the dough firmly into an 8" tart pan, making a rim about 1/4" high. Place in freezer to set.

Blend 1/2 cup dates and 1/8 cup of water until smooth paste. Add fresh and frozen raspberries and pulse until mixed well. Do not overblend. Place in a bowl in freezer for 1/2 hour minimum. Clean out blender, add 1 cup young coconut meat and blend till smooth, add 1 tablespoon coconut butter and continue blending until light and fluffy.

Remove crust and raspberry filling from freezer, layer raspberry filling onto crust, then top with coconut cream. Use spatula to create smooth surface, garnish with fresh raspberries and mint.

Friday Recipe: Sparkling Raspberry Parfaits

Sparkling Raspberry Parfaits. Just sounds great doesn't it?! And super easy to make. Plus it was nice and cold on my throat which I needed this week while I was laid low with a vicious spring cold and terrible cough.

 Picture is theirs. I need to start taking my own, but never remember. Plus, my garnishes don't look like theirs.

Ingredients:

• 2 cups raspberry sorbet
• 1 cup chilled raspberry sparkling wine (such as Verdi Raspberry Sparkletini) or unflavored sparkling wine
• 2 tablespoons shaved bittersweet chocolate

Preparation:

1. 1. Scoop 1/2 cup sorbet into each of 4 wineglasses or small bowls, and drizzle each serving with 1/4 cup wine. Top each serving with 1 1/2 teaspoons chocolate. Serve immediately.

 

Friday Recipe: Indian-Spiced Grilled Baby Squash

I planted my squash this week along with all my other veggies. I had started them in old, abandoned dresser drawers and waited about 2 weeks for them to sprout little tops. Then I transplanted them into the ground, watered, put up a fence to keep out wandering humans, curious puppies, and the ever-present bunnies that seem to congregate in my backyard.

But my garden had me wondering...with all these veggies, what will I make? Sure, the tomatoes will make delicious sauce (gravy) and soup, but what else? Seems everything can freeze (yeah!) but I found this yummy sounding recipe when I searched for healthy squash recipes. Which in hindsight seems redundant since squash is healthy.

Mind you, I haven't tried it, since my squash are but tiny bits of leaf poking from the ground. But it's first on my list of things to make once they (grow) ripen! 

Photo is theirs.

Indian-Spiced Grilled Baby Squash

 Ingredients

• 1 tablespoon olive oil
• 1 teaspoon grated peeled fresh ginger (I've mentioned, right, about being careful with the ginger? Strong!)
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander (which I now have thanks to last week!)
• 1/4 teaspoon ground cumin
• 1 pound baby pattypan squash, cut in half crosswise
• 1 medium red onion, cut into 1-inch pieces
• Cooking spray
• 1 tablespoon fresh lemon juice
• 1 tablespoon thinly sliced fresh mint leaves

Preparation

1. Preheat grill.
2. Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.

Nutritional Information

Amount per serving

• Calories: 61
• Calories from fat: 53%
• Fat: 3.6g
• Saturated fat: 0.5g
• Monounsaturated fat: 2.5g
• Polyunsaturated fat: 0.5g
• Protein: 1.7g
• Carbohydrate: 6.9g
• Fiber: 1.8g
• Cholesterol: 0.0mg
• Iron: 0.6mg
• Sodium: 299mg
• Calcium: 26mg

Friday Recipe: Margarita time!

This is for a basic margarita. I put it in here because you can never have too many alcoholic recipes! That and I love me a good margarita.

Prep Time:3 Min
Ready In:5 Min

Ingredients
5 fluid ounces tequila
3 fluid ounces triple sec
2 (6 ounce) cans frozen limeade concentrate
4 cups ice cubes
coarse salt

Directions:

1. Salt the rims of 2 large margarita glasses.


2. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.


3. In a blender combine tequila, triple sec and limeade concentrate.


4. Fill blender with ice cubes.


5. Blend until smooth.


6. Pour into glasses, garnish with slice of lime and serve.

For this week's recipe, I'd like to thank Amy of Amy's Sensational Summer Salad for this recipe. That and my absolute abhorrence to making anything this week that required thinking and cooking.

Prep Time:20 Min
Cook Time:10 Min
Ready In:1 Hr 30 Min
Yield 6 servings

Ingredients
3 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian-style salad dressing
1 Granny Smith apple, cored and diced
2 tablespoons lemon juice
1 head romaine lettuce, chopped
1 avocado, diced
4 ounces feta cheese, crumbled
1 1/2 cups diced fresh strawberries
1 cup dried cranberries
3/4 cup balsamic vinaigrette, or to taste

Directions

1. Place the chicken breasts and Italian dressing into a resealable plastic bag.


2. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.


3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.


4. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.


5. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees F (74 degrees C), about 3 minutes per side.


6. Set aside to cool while preparing the ingredients for salad, then dice.


7. Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice.


8. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries.


9. Gently toss the salad with the balsamic vinaigrette, and serve immediately.

Nutritional Information
Amount Per Serving Calories: 496 Total Fat: 31.4g Cholesterol: 65mg

Goals and Summer Reading

My writing goals this week are to get back into The Devil's Pawn and finish that sucker up. I want to move on to other stories. But then I always say that at about chapter 3...I know what the story is supposed to be like and think I should be able to twitch my nose and *poof!* the story is exactly what I want it to be.

But I also want to read. Isn't that what summer is for? For that I need suggestions. Fiction, romance, mystery, erotic, I don't care. I just need books! What are you currently reading?

Friday Recipes: Grilled Pizza

More specifically, Grilled Zucchini Pizza. I know what you're thinking, I'm a pizza purist, too! But trust me...well trust me if you like pizza, zucchini, and firmly believe cheese makes everything better.

Prep Time:10 Min
Cook Time:10 Min
Ready In:20 Min
Yield 10 zucchini pizzas

Ingredients
1 large zucchini
1/2 cup butter, melted
3 cloves crushed garlic
1/2 cup mozzarella cheese
1/2 (14 ounce) can pizza sauce

Directions

1. Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.


2. When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill.


3. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice.


4. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.


5. Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.
   
   Nutritional Information
   Amount Per Serving Calories: 114 Total Fat: 10.5g Cholesterol: 29mg

Friday Recipe: Penne with Chicken and Asparagus

I'm a big fan of chicken and pasta-together and separately. Add in fresh asparagus and you create perfection! I don't have asparagus in my garden, I admit to not knowing how it's grown, but perhaps for next year I can make room and add some in! This delicious recipe is from All Recipes, as normal.

Prep Time:15 Min
Cook Time:20 Min
Ready In:35 Min
Original Recipe Yield 8 servings

Ingredients
1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste (skipped this part)
garlic powder to taste (did not skip this!)
1/2 cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
1/4 cup Parmesan cheese

Directions
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.

Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.

Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Nutritional Information
Servings Per Recipe: 8

Calories: 332
Total Fat: 10.9g
Cholesterol: 20mg
Sodium: 117mg
Total Carbs: 43.3g
Dietary Fiber: 3.1g
Protein: 16.7g

Friday Recipe: Lemon Cupcake with Blackberry Buttercream

Totally stole the picture from the All Recipes site too because the cupcakes look so delicious I needed to share! And boy did they taste delicious, too! Now that fruit season is upon us, most of my recipes will include fresh fruits and veggies. I'll show you pictures of my backyard garden when there are some worth taking.

(Left picture is theirs, right picture is my last cupcake before it disappeared. Didn't grab the camera in time to take pretty pictures of all the cup cakes!)

Prep Time:30 Min
Cook Time:20 Min
Ready In:1 Hr 20 Min

Ingredients for cupcake:
1 cup white sugar
1/2 cup butter (I use unsalted but it really doesn't matter)
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (I use unbleached)
1 3/4 teaspoons baking powder
1/2 cup low-fat milk
1 lemon, juice and zest

Ingredients for icing:

1 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups confectioners' sugar
1/2 cup seedless blackberry jam (I didn't have jam, so I used fresh blackberries in stead. Man, they were delicious!)

Directions
Preheat oven to 350 degrees F (175 degrees C).

Line 24 muffin cups with paper liners.

Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.

Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.

Spoon the batter into the prepared muffin cups.

Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.

Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Nutritional Information
Amount Per Serving Calories: 272 Total Fat: 12.1g Cholesterol: 48mg

Friday Recipe: Grilled Salmon with Cilantro Sauce

Grilled Salmon with Cilantro Sauce. I think grilling makes anything taste better!

Prep Time:  Cook Time:  Ready In:
10 Min          20 Min          30 Min

Ingredients

• 3 pounds salmon
• 1/4 cup butter
• 1 cup chopped cilantro
• 1 fresh jalapeno pepper, seeded and chopped
• Old Bay Seasoning TM to taste

Directions

1. Preheat grill for high heat.
2. Lightly grease one side of a large sheet of aluminum foil. Place salmon on the greased side of foil. Melt the butter in a saucepan over medium heat. Remove from heat, and mix in cilantro and jalapeno. When cilantro is wilted, drizzle butter mixture over the salmon.
3. Place foil with salmon on the grill. Season with Old Bay. Cook 15 minutes, or until fish is easily flaked with a fork.

Nutritional Information

Amount Per Serving  Calories: 370 | Total Fat: 21.6g | Cholesterol: 126mg

Friday Recipe

Flat Iron Steak with Three Pepper Rub, and with peppers from my own (rather sad) garden!

Prep Time:  Cook Time:  Ready In:
5 Min           10 Min           2 Hrs 15 Min

Ingredients

• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon brown sugar
• 2 teaspoons chili powder
• 1 teaspoon chipotle chile powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 2 pounds flat iron steaks

Directions

1. Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

Nutritional Information

Amount Per Serving  Calories: 295 | Total Fat: 17.8g | Cholesterol: 103mg

Friday recipe: Fruit salad

If you can't have fruit salad in the summer, when can you? Sure, come January it sounds delicious but those fruit prices are astronomical. I think I need to invest in a greenhouse or hydroponics or something.

This is a Tangy Poppy Seed Fruit Salad. I admit, I was skeptical at first--poppy seeds on a fruit salad? Are they good for you or just tasty? I still don't know but it was good!

Prep Time:      Cook Time:
15 Min              15 Min

Ingredients

• 1 (20 ounce) can pineapple chunks - drained with juice reserved
• 1 orange, peeled and segmented
• 1 kiwi -- peeled, halved and sliced
• 1 cup seedless grapes
• 1 cup quartered strawberries
• 1/4 teaspoon grated lime zest
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon poppy seeds

Directions

1. In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.

Nutritional Information

Amount Per Serving  Calories: 178 | Total Fat: 0.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Nutritional Information

Tangy Poppy Seed Fruit Salad

Servings Per Recipe: 4