Grilled Pineapple

Pin It So I'm always trying to be healthy and this is the perfect dessert for those of you wanting to jump on the healthy train without sacrificing all sweets.  It's sweet, crisp and tangy.  Sometimes I enjoy mine with a scoop of ice cream on top (ok, not so healthy...).  This would be a great end to a summer BBQ.

This recipe was shared at Trick or Treat Tuesday and Weekend Potluck.

Grilled Pineapple
1 pineapple, peeled and sliced into 1/2 inch slices
juice of 1 lime
1 tsp honey
sprinkle of cinnamon

1. Slice pineapple into 1/2 inch rounds.  There is no need to core it before grilling.  I think the pineapple would  fall apart on the grill if you did.
2. In a small bowl whisk together lime juice, honey and cinnamon.
3. Grill pineapple for about 3 minutes per side over medium-high heat.  Brush on lime juice mixture.
4. Pineapple is done when the outside starts to caramelize and there are nice grill marks.

Southwest Dr. Pepper Beef Quinoa Salad

Pin It I had some leftover Dr. Pepper beef and wasn't really in the mood for tacos again.  I bought quinoa for the first time and decided to make a summer lunch salad.  I was a little worried that the quinoa would take forever to cook and would be too grainy and healthy tasting, however, I was pleasantly surprised.  It worked perfect in this salad!  I also had some leftover queso fresco so that got thrown in too.  It's amazing what you can make out of leftovers! 

I'm also participating in some awesome blog sharing events. Check out all of the links at Six Sisters' Stuff and Life as a Lofthouse! All bloggers can share some of their favorite posts. There are some amazing ideas on both of these sites!

Southwest Dr. Pepper Quinoa Salad
1 cup quinoa, uncooked
1 cup Dr. Pepper beef, with juices
1 avocado, diced
1/2 cup grape tomatoes, halved
1 cup southwest blend frozen veggies, thawed (mixture of black beans, corn, onions and peppers)
1/2 red pepper, diced
juice of 1 lime
1/2 cup queso fresco, crumbled

1. Cook quinoa according to package directions.  Allow to cool before mixing with other ingredients.
2. While quinoa is cooking chop your veggies and add to a bowl with beef and lime juice.
3. When quinoa cools stir in with veggies and top with crumbled cheese.  Refrigerate until ready to serve.

Strawberry Lime Shortcakes

Pin It Strawberries have been amazing lately.  I wanted to make some sort of dessert that was on the healthy side and wouldn't heat up my house with the oven.  This was the perfect solution.  The tartness of the limes adds a little something extra for your tongue.  I did cheat a little and buy a store bought angel food cake, but sometimes you just need a little help.  Feel free to make your own if you want.

Strawberry Lime Shortcake
**I'm vague on measurements because you can make one or a dozen depending on your crowd
Strawberries, rinsed and sliced
Angel Food Cake, cut into slices
Whipped cream
Juice and zest of one lime *or more if making more than 3-4 desserts
1 tsp honey
toasted coconut (optional)

1. Combine lime juice and honey in a small bowl.  Stir until well mixed.
2. Place one slice of cake in a bowl.  Top with desired amount of berries. 
3. Pour a small amount of lime juice mixture over berries.
4. Top with whipped cream and sprinkle with toasted coconut and lime zest.

Toasted Coconut Lime Rice

Pin It This might be my new "go-to" side dish for light dinners.  I've never been a huge fan of cilantro lime rice so I decided to make a variation.  I'm happy to say that this turned out fabulous!  The toasted coconut gives a great texture and nutty flavor, while the lime gives just the right amount of tartness.  It pairs great with fish, shrimp, chicken, Mexican inspired, Thai food....you name it.  The minimal ingredients make this a super easy and healthy recipe. 

Toasted Coconut Lime Rice
2 cups cooked brown rice
1/2 cup sweentened shredded coconut
juice and zest of 1 lime
salt and pepper
garlic powder (optional)

1. Toast coconut.  Place coconut in a skillet over medium-high heat.  Stir frequently until golden brown.  Watch it carefully.  As soon as you start to see golden pieces you have about 30 seconds before it's done.  (It can go from beautifully golden to black in a matter of seconds!)  Remove from heat and set aside.
2. Cook rice according to package directions and place in a serving bowl.
3. Zest lime into the toasted coconut.  Squeeze lime juice on to the cooked rice.
4. Toss coconut mixture with rice, reserving a few tablespoons of coconut for serving.  Season with salt and pepper to taste.  Feel free to add a sprinkling of garlic powder as well.