Daily Archives: April 14, 2015

Watermelon Mint Sorbet

Watermelon Mint Sorbet: (*Picture will be added this summer when I make it again. Sorry about that!)

*This is the most REFRESHING treat you will ever taste on a hot summer’s day! I can be served as a sorbet in bowls garnished with a mint leaf or 2 or can be frozen into popsicles using popsicle molds! I discovered this recipe when I bought a HUGE watermelon last summer. I had so much watermelon left over I knew I would never eat it all before it spoiled. I hate wasting food…and thus the watermelon mint sorbet was born…


-1quart of watermelon

-juice of 2 limes

-5 fresh mint leaves

-2 Tbsp. honey

-1/4 cup stevia


  1. Chop up your watermelon and place in a blender with your other ingredients.
  2. Blend until smooth and place the fridge for 30 minutes to 1 hour (you want it to be really cold so it will create a true sorbet consistency when you add it to your ice cream maker).
  3. Add your cold mixture to your ice cream maker (I use the ice cream maker attachment I have for my Kitchen Aid, but any ice cream maker will do the trick). Let the ice cream maker run for at least 20 minutes until the consistency of sorbet. You can also use a Vitamix, and if so, add 2 cups of ice before blending!
  4. Enjoy and store the extra (if you have any left is you have company) in the freezer in ice cream molds for popsicles later (makes a great refreshing treat on the go or relaxing by the pool in the hot summer months).

Plantain Pita Bites

Plantain Pita Bites:

(Makes one cookie sheet worth of pita bites)

*These are amazing!!! They are my on the go snack on a daily basis. They may be used as pita bites for dipping or simply enjoying by themselves (place them in a paper towel and microwave them for 20 seconds…trust me it brings out a slight sweetness in the flavor and gives them a wonderful soft doughy texture). The plantains also provide complex carbs that are digested more efficiently and are more readily used by the body. They also do not cause insulin spikes and will keep you feeling satisfied. They stay fresh for a week in a cookie jar or a cookie tin lined with parchment paper.


-6 ripe plantains peeled and chopped

-2 Tbsp. extra virgin coconut oil melted (microwave for 30 seconds in a microwave-safe dish)

-1/4 cup honey

-2 tsp. salt (plus additional for sprinkling on top before baking)


  1. Preheat your oven to 400 F. Then line 2 large baking sheets with parchment paper and spray with nonstick coconut oil spray (Kelapo brand makes a great all natural coconut oils spray you can buy at Publix).
  2. Place all your ingredients in a food processor or Vitamix and blend until smooth.
  3. Then pour over the entire base of your parchment lined baking sheets so the dough is about ¼ to ½ inch thick. Spread evenly over the base of your baking sheets with a spatula or large spoon until smooth and level.
  4. Place your baking sheets in the oven for 10 minutes to bake on the middle rack. After 10 minutes remove them form the oven and cut the dough with a pizza cutter into the desired shape and size of your pita chips. I like to cut mine in horizontal parallel lines length wise, width wise, and then diagonally to make lots of little triangles. Trust me…you will want to do this after 10 minutes and no more because it is much easier than trying to cut them after they are completely baked. Then pop them back in the oven to bake for another 7 to 10 minutes (check the bottom of a chip after 5 minutes to make sure the bottom is golden and not too burnt looking).
  5. Remove from the oven and tear your pita bites apart, placing them in a cookie jar or cookie tin lined with parchment paper (optional for easy clean up). They will stay fresh for weeks!!! To eat leftovers just wrap them in a semi-wet paper towel and microwave them for about 15 to 20 seconds. If you want crisper pita chips, pop them in the oven again at 400 for about 5 minutes. Enjoy!!!