Edita Kaye’s Summer Bathing Suit Beverages

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Are you ready for bathing and beaches?

If not, you might try to replace a heavy meal with a light one and add these amazing and healthy bathing suit beverages.

Try some healthy, vitamin and anti-oxidant rich fruit and vegetable juices to give yourself, your body and even your brain a boost. Here are my favorites and yes, I do include water (always an excellent choice) but you may also find some new juices to try.

Here’s my “love these juices” list:

  • Pineapple Juice
  • Grapefruit Juice
  • Peach juice
  • Pomegranate juice
  • Lemonade
  • Plum juice
  • Kiwi juice
  • Tomato juice
  • Vegetable juice
  • Grape juice

Watch here to learn more about my favorite summer juices:

Edita’s Raisin Orange Stuffed Baked Apples

Apple and oranges at the market stand Edita Kaye

4 large baking apples, cored

½ cup raisins

1 orange, peeled, seeded and chopped

2 tablespoons orange zest (grated orange rind)

½ teaspoon cinnamon

1 cup water

 

Preheat oven to 375°F.

  1. Place the apples in a nonstick baking pan.
  2. In a bowl mix the raisins, orange, cinammon and zest and fill each apple cavity with the mixture. Drizzle a little water over each apple and pour the remaining water into the bottom of the baking pan.
  3. Bake for 20 to 30 minutes, until the apples are tender. Serve hot or cold.

Makes 4 servings.                     Serving size: 1 stuffed apple

 

A Little Soul Food

The soul can split the sky in two and let the face of God shine through.

Edita Kaye’s Hot Breakfast Fall Fruit with Ice Cream

Now that fall is here, there is nothing better than hot, steaming fruit and to make it even better, I love to add a generous dollop of ice cream. Wait. That’s not all – I don’t wait for dessert, I enjoy this fall fruit taste and texture sensation for breakfast! Now you can to – go ahead and try it. Here’s the recipe

Edita Kaye green apple dessert

2 large baking apples, seeded and sliced

1 large orange, peeled, seeded and sliced

1 large ripe pear, seeded and sliced

¼ cup water

¼ cup maple syrup

½ teaspoon cinnamon

1 teaspoon vanilla

  1. In a large nonstick skillet combine the fruit, water, syrup, vanilla and cinnamon and bring to a boil.
  2. Reduce heat. Cover. Simmer for 5 minutes until frut is tender. Serve hot with ice cream or frozen yogurt.

Makes 6 servings      Serving size: 1 cup

By the way you can use any combination of fruit you like!

2 Oatmeal recipes with a twist

edita kaye Pineapple with fronds

Pineapple Oatmeal

 1 ½ cups water

1 can (8 ounces) crushed pineapple, in juice un-drained

1 cup quick cooking oats

½ cup raisins

2 tablespoons brown sugar

¼ teaspoon cinnamon

In a microwave-safe bowl, combine the water and crushed pineapple. Microwave on high about 6 minutes or until boiling. Stir in the rest of the ingredients and microwave on high for 30 to 60 seconds or until the mixture begins to thicken. Serve hot. Makes 2 servings.

 

Maple Syrup Oatmeal

3 ½ cups skim milk
2 cups rolled oats, quick cooking

¼ cup maple syrup
½ cup raisins
1 cup chopped, unpeeled apple

 

Bring milk to a low boil and stir in oats cooking for about 5 minutes over medium heat, stirring occasionally.

Remove from heat and add maple syrup, raisins, and apple. Mix well. Serve hot. Makes 4 servings.

Amazing corn muffins

edita kaye corn muffinsMesa Corn Muffins

¾ cup skim milk

¼ cup plain, nonfat yogurt

3 tablespoons maple syrup

2 eggs

1 cup all-purpose flour

¾ cup cornmeal

½ teaspoon baking soda

 

Preheat oven to 375°F

  1. Mix together the milk, yogurt, maple syrup, and eggs, blending well.
  2. In another bowl combine the flour, cornmeal and baking soda and add to the milk mixture, stirring well to blend.
  3. Spoon into lined paper muffin cups, about ¾ full and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool slightly on wire rack.

Makes 12 muffins                               Serving size: 1 muffin

Tip

These are great dipped in a little extra maple syrup! Smile. It’s going to be a terrific, slender day.

Morning Glory Muffins

                        morning glories Morning Glory Muffins

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon mace

1 apple, peeled, cored, and grated

1 carrot, peeled, and grated

1 cup applesauce

½ cup honey

2 eggs

½ cup crushed pineapple, packed in juice, drained

Preheat oven to 350°F

  1. In a large mixing bowl, sift together the dry ingredients.
  2. Mix together the carrot, apple, oil, honey, until well blended. Add the eggs, one at a time mixing after each addition. Slowly add in the dry ingredients, mixing after each addition. Fold in the pineapple.
  3. Spoon into paper muffin cups about ¾ full and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.

Makes 12 muffins                   Serving size: 1 muffin

 

Tip

While you are whipping up these hum a few bars of “Morning has broken…” to feed your soul.

Frozen Yogurt for Breakfast? Absolutely!

edita kaye frozen breakfast yogurtApricot Pineapple Surprise

4 (1-inch thick) peeled fresh pineapple slices

2 tablespoons apricot preserves – no sugar added

1 teaspoon artificial sweetener

Dash of ground cinnamon

1 cup vanilla low-fat frozen yogurt

 

Preheat broiler.

  1. Place pineapple slices on a broiler pan.       Brush pineapple slices with preserves; broil 6 minutes or until bubbly.
  2. Combine sweetener and cinnamon, and sprinkle over pineapple.

Serve warm with one scoop of vanilla low-fat frozen yogurt.

Makes 1 serving.

Tip

Frozen yogurt for breakfast—divine decadence! You could also try this extraordinary breakfast with fresh strawberries and strawberry jelly, fresh raspberries and raspberry jelly!