Pineapples are currently in season and because of that I like to use them as much as possible. I have used pineapples on pizzas, salads and drinks and because of the tropical flavor I like to use them as much as I can when they’re in season. Pineapples really remind me of summer.

I think the combination of pineapples and lemons is sensational–don’t you think? I mean what is more indicative of summer other than lemons and pineapple, that is the reason why I came up with this recipe.

This summer, I was able to take a trip to Spain where I got to visit with family and friends. While there, I spent some time in the kitchen and developed a few recipes. While I was there, I came up with something very similar to this recipe, but have since spent some time perfecting it. The result was this Grilled Pineapple Lemonade, and I really hope you enjoy it! 

This Grilled Pineapple Lemonade has an amazing, refreshing, tropical flavor. My original recipe called for regular pineapple juice, but using grilled pineapple instead elevates the taste of this drink. It truly makes a big difference.

Another thing I love about this recipe is how flexible it is. You can make two different versions, a kid-friendly version or a spiked one. Any coconut rum would work great in this drink. So, if you’re feeling up to it, add it. I have tried both versions and they are both equally refreshing and delicious.

Some notes to mention about this recipe:

1. While grilling the pineapple gives this recipe a unique flavor you can also hack the recipe and use bottled pineapple juice instead. If you are in a hurry this would be the perfect solution, so don’t be afraid to use bottled pineapple juice. 
2. I don’t like my drinks on the sweet side, but you can adjust the amount of sweetness to your taste and add some maple syrup if you like. In my opinion, this recipe is already perfectly sweet.   

For the lemonade, I used Florida’s Natural Brand Lemonade. Florida’s Natural Lemonades are a family favorite of ours: delicious and refreshing on their own, or used in marinades, salad dressings or drinks like this Grilled Pineapples Lemonade. They come in five tasty flavors to play around with in whatever recipe you make, including traditional Lemonade, Lemonade with Strawberry, Lemonade with Raspberry and Peach, Lemonade with Blackberry, and Zero Sugar Lemonade.

I hope you get to try this Grilled Pineapple Lemonade–with a refreshing, tropical, unique flavor, it is nothing short of amazing.

Enjoy! 

Grilled pineapple lemonade

miryam's original recipe

Yield: 2 servings

Prep Time: 5 minutes

Total Time: 10 minutes

Ingredients:

• 4 oz fresh pineapple, cored and sliced
• 2-4 cups Florida’s Natural® Brand Lemonade
• 2 tbsp maple syrup, optional
• 1/2 cup Coconut Rum, optional

Directions:

Heat grill or grill pan to medium-high heat. Grill pineapple slices about 5 minutes on each side or till desired. Set aside until cool.

In a blender, blend the lemonade and pineapple until you get a smooth consistency.

Add coconut rum and maple syrup if using and whisk until well combined.

The post Grilled pineapple lemonade appeared first on Eat Good 4 Life.

Summer is here and baking is something that I try to avoid in the hot summer months. That is why I came up with these No-Bake Strawberry Lemonade Cheesecakes which are perfect when you just don’t want to turn on your oven. No bake, easy to make, and delicious. I just made a batch and my family is already asking to have them again next week–they are that good!

What I love about these no-bake cheesecakes is that they only require a few ingredients and come together in minutes. And the best part is that for this recipe you don’t have to turn on your oven. How great is that?

The recipe filling is made from a mixture of sweetened condensed milk, cream cheese and Florida’s Natural^® Brand Lemonade, which makes the filling very creamy and silky. If you would like to use maple syrup or honey instead of the condensed milk, you could. I wanted to try with something that was more of a creamy, silky consistency, and sweetened condensed milk was the perfect ingredient to achieve this texture.

These individual cheesecakes can be put into any size serving dish you like. How many servings you get will depend on the size of the jars you use. I had old glass yogurt containers, so I used them for these individual cheesecakes, but you can use any type of jars you like.

I normally make this type of dessert at night and ahead of time so that they can sit in the fridge overnight and be nice and cold the next day.

These individual cheesecakes are perfect for a summer BBQ, a family gathering or even for any 4^th of July parties you may be hosting. These no-bake cheesecakes are sweet, bright and have a fabulous, tangy flavor.

To get this flavor, I used Florida’s Natural Brand Lemonade. Florida’s Natural Lemonades are a family favorite of ours: delicious and refreshing on their own, or used in marinades, salad dressings or desserts, like these cheesecakes! They come in five tasty flavors to play around with in whatever recipe you make, including traditional Lemonade, Lemonade with Strawberry, Lemonade with Raspberry and Peach, Lemonade with Blackberry, and Zero Sugar Lemonade.

These No-Bake Strawberry Lemonade Cheesecakes are a breeze to put together. You just need just a few ingredients and the fact that they are no bake makes them even more convenient. This is the perfect individual dessert to serve your guests this upcoming holiday. 

Enjoy!

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No-bake strawberry lemonade cheesecake

Miryam's original recipe

Yield: 10 servings

Prep Time: 5 minutes

Total Time: 20 minutes

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs

For the Cheesecake:

• 16 oz cream cheese, room temperature
• 14 ounce can sweetened condensed milk
• 1/2 cup Florida’s Natural® Brand Lemonade
• 1 teaspoon pure vanilla extract
• 2 cups hulled and chopped strawberries

For the Garnish:

• whipped cream
• strawberries

Directions:

Evenly divide the crumbs between 6 individual serving dishes, this will be the bottom crust layer.

In a large bowl with a hand mixer, beat cream cheese for 2-3 minutes. Add in sweetened condensed milk mix until smooth.

Add in Florida’s Natural® Brand Lemonade and vanilla and beat for an additional 2-3 minutes until smooth and creamy.

Evenly spoon cream cheese mixture into prepared serving dishes. Add chopped strawberries and repeat layer. Refrigerate for at least 4 hours.

Before serving, top with whipped cream and strawberries.

The post No-bake strawberry lemonade cheesecake appeared first on Eat Good 4 Life.

This Lemonade Layer Cake is a classic dessert and perfect for every occasion this summer, from birthday parties and picnics, to celebrating simply making it through the week! It’s bright, zingy and full of lemony flavor—bold, tangy, and unique. Each slice is essentially a ray of sunshine in your mouth!

The cake bakes up light and moist, and together with the frosting makes the most divine combination—delicious, simple and just the right amount of indulgent. It’s ideal for hotter weather when you don’t want a heavy dessert, but you still want something sweet that will hit the spot. It’s decadent in all the right ways!

To get this cake’s bright and zingy flavor I used Florida’s Natural^® Brand Lemonade. Florida’s Natural Lemonades are a family favorite of ours: delicious and refreshing on their own, or used in marinades, salad dressings or desserts, like this cake! They come in five tasty flavors: traditional Lemonade, Lemonade with Strawberry, Lemonade with Raspberry and Peach, Lemonade with Blackberry, and Zero Sugar Lemonade.

And, last but not least, this cake is gluten-free! The fact that it’s gluten-free makes the cake light and airy. It is truly one of a kind, and proves that gluten-free baked goods can be just as good, if not better, than conventional gluten cakes.

Enjoy!

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lemonade Layer cake

Miryam's Original recipe

Yield: 10 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 1 hour 35 minutes

Ingredients:

Cake:

• 4 cups almond flour
• 2/3 cup coconut flour
• 6 organic eggs
• 1/2 cup almond milk
• 3/4 cup Florida’s Natural® Brand Lemonade
• 1 cup canola oil
• 1 cup unrefined sugar
• 1 tsp vanilla extract
• 1 tsp aluminum-free baking powder
• 1/2 tsp aluminum-free baking soda
• 1/2 tbsp grated lemon zest

Frosting

• 16 oz cream cheese
• 1/3 cup Florida’s Natural® Brand Lemonade
• 1 cup swerve sugar substitute
• 1/2 tbsp grated lemon zest
• Edible flowers or mixed berries, for decorating (optional)

Directions:

Preheat your oven to 350F.  Line the bottom of two 8-inch round cake pans with unbleached parchment paper. Grease them lightly with butter.

In a medium mixing bowl add the eggs, milk, oil, vanilla extract, sugar and Florida’s Natural Lemonade. With a wire whisk mix until combined. Add the flours, baking soda, baking powder and lemon zest. Combine until well-mixed.

Pour batter evenly into  the two prepared pans and bake for 25-30 minutes or until a cake tester comes out clean. Let the cakes cool in the pan for 20-30 minutes before removing from the pan to completely cool on a wire rack.

While the cake cools, prepare the frosting by beating together the cream cheese, Florida’s Natural Lemonade, lemon zest and sweetener in a mixing bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until well combined.

Finally, assemble the cake. Place one cake layer on your cake stand or serving plate. Evenly cover the top with about 1 1/2 cups of frosting. Top with second cake layer and evenly spread the remaining frosting all over the top and sides of the cake. Finish by decorating with edible flowers or mixed berries, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.

The cake can also be covered and stored in the fridge for up to two days.

Cover any leftover cake tightly and store in the refrigerator for up to five days.

The post lemonade Layer cake appeared first on Eat Good 4 Life.

To be able to see the content in Spanish, click on the translator on the right side of the page, selecting the correct language.

This recipe is sponsored by the American Heart Association the opinions and text are all mine. The end.

February is #HeartMonth and what better way than to start a healthier lifestyle and create healthy habits that work best for you by learning how to cook easy healthy recipes. Cooking meals at home is an important component when adopting a healthier lifestyle. This Chicken Stir-Fry with Snow Peas and Mixed Bell Peppers recipe is a great example that healthy eating doesn’t have to be boring or complicated.

Deciding to start a healthier lifestyle can be daunting Having the right mind set is everything, however not having the right tools can make it complicated. 

@american_heart wants to help you create healthy habits that work best for your life, to give you the best chance at life during #HeartMonth. You can visit this link to help you navigate tools and “Reclaim your Rhythm” by making one simple change, to live a longer, healthier, fuller life.

• Feed Your Soul, Rock Your Recipe https://www.heart.org/en/healthy-living/healthy-eating/

Now more than ever it is very important to maximize your health. Healthy foods to keep in mind are vegetables, fruits, nuts, whole grains, healthy fats, and omega-3 fatty acids. Unhealthy foods to avoid are red and processed meats, sugar-sweetened beverages, trans fat, and sodium. 

When adopting a healthier lifestyle, you can start with small steps at first. Rather than changing everything at once, try to make small changes and switch bad lifestyle create healthier habits one at a time. Something as simple as starting to cook your own meals can greatly make a big impact . Cooking meals yourself helps you control what is in your food.Also, exercising whenever possible, walking, running, swimming, biking, will help your heart health. When it comes to hydrating yourself,water is the best choice. In addition, getting enough rest and sleep can also improve the new you. 

 “Reclaim Your Rhythm” and start the new you!

Enjoy!

Chicken Stir-Fry with Snow Peas and Mixed Bell Peppers

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

Ingredients:

• 1/2 cup fat-free, low-sodium chicken broth
• 2 tablespoons plain rice vinegar
• 1/4 cup water
• 2 teaspoons cornstarch
• 1 1/2 tablespoons soy sauce (lowest sodium available)
• 1 teaspoon grated peeled gingerroot
• 2 medium garlic cloves, minced
• 1/4 teaspoon pepper
• Cooking spray
• 2 cups fresh or frozen snow peas or sugar snap peas, trimmed if fresh or thawed if frozen
• 1/3 cup chopped green onions
• 1 medium red bell pepper, chopped
• 1 medium orange bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 2 teaspoons canola or corn oil
• 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces
• 1/2 tsp sesame seeds, optional

Directions:

In a small bowl, whisk together the broth, water, corn starch, vinegar, soy sauce, gingerroot, and pepper. Set aside.

Lightly spray a large skillet or wok with cooking spray. Over medium-high heat add the chicken and cook for 3–4 minutes, stirring frequently. Add the bell peppers and cook for an additional 2 minutes. Add the snow peas, green onions, and cook further for 1 more minute, stirring occasionally.

Stir in the broth mixture. Bring to a boil over medium-high heat. Boil for 1 minute, stirring occasionally or until thickened. If using sprinkle the sesame seeds. Serve over rice or as is.

The post Chicken Stir-Fry with Snow Peas and Mixed Bell Peppers appeared first on Eat Good 4 Life.

To be able to see the content in Spanish, click on the translator on the right side of the page, selecting the correct language.

This recipe is sponsored by the American Heart Association and the American Diabetes Association®. The opinions and text are all mine. The end.

I love making crustless quiches because it does not involve the work of having to do the dough like a conventional quiche pie does. Not only it is time consuming having to prepare the dough, but avoiding the crust you can save the highly processed carbohydrates.

It is very important to avoid highly processed carbohydrates when it comes to preventing diabetes. Simple carbohydrates are stripped of their nutritious germ and fiber. Unhealthful diets often contain too many carbohydrates processed into concentrated forms (corn syrup) that provide calories and little else. The bottom line: when you fill up with carbohydrates, like complex carbohydrates such as whole grains.

For this recipe I also made the preparation shorter. No need to sauté the veggies since in the oven they will cook evenly. I am always for saving time while cooking, since we all know how busy families are nowadays. 

I am working with the American Heart Association and the American Diabetes Association to bring you recipe ideas. This crustless asparagus and tomato quiche is heart healthy and great for people living with diabetes.

Whole grains, starchy vegetables, beans, soy foods, green vegetables and fruits–foods served as nature grew them–are the carbohydrates that pack the highest nutritional octane. They’re rich in compounds that support good health, including fiber, nutrients, and phytochemicals. A dietary pattern based on these foods lowers the risk of heart disease, stroke, diabetes and many major cancers.

In addition, people living with type 2 diabetes are two times more likely to develop and die from heart attacks, heart failure and strokes than people who do not have diabetes. But it doesn’t have to be that way, reduce your risk. 

It’s time to prioritize your health—do it for yourself and those who love you.

Time to cut your risk of heart disease and stroke and fight for the amazing life you’ve made for yourself. To get started, visit DiabetesdeCorazon.org, to check out even more recipes and resources. Then talk to your doctor to learn how to lower your risk.

You’re ready to say, “Now I know, and now I’m changing my story.” It’s time to change your story and reduce your risk.

Visit DiabetesdeCorazon.org for more information on how to lower your risk for heart disease and stroke.

Do You Know the 4 Questions to Ask Your Doctor?

It is very important to ask the following questions to your doctor to be able to take care of yourself the best way possible.

https://diabetesdecorazon.org/recursos/4-preguntas/

• ¿Qué cambios debo hacer para cuidarme el corazón?
• ¿Qué debo hacer antes de mi próxima cita?
• ¿Cómo sé si los cambios que he hecho están teniendo efecto?
• ¿Qué recursos tengo para aprender más?

Los adultos con diabetes son 2X más propensos a sufrir un ataque cardíaco o cerebral que las personas sin diabetes.

Con una sola conversación puedes empezar a reducir el riesgo.

I hope you are able to use this information. Having the right information is key. You can also start your healthier you in the kitchen with heart healthy recipes like this crustless asparagus and tomato quiche. 

Enjoy!

Crustless Asparagus and Tomato quiche

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

• Cooking spray
• 10 ounces asparagus, trimmed and cut diagonally into 2-inch pieces
• 4 medium green onions, chopped
• 12 grape or cherry tomatoes, halved
• 4 large egg whites
• 2 large eggs
• 2 teaspoons Dijon mustard (lowest sodium available)
• 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon pepper
• 1/2 cup shredded or grated low-fat cheddar or Colby cheese

Directions:

Preheat the oven to 350°F. Lightly spray a 9-inch glass pie pan or 4 individual 3 inch pie pans with cooking spray.

In a medium bowl, whisk together  egg whites, large eggs Dijon mustard, thyme and pepper. Set aside.

Divide the asparagus, green onions and cherry tomatoes between the 4 pie pans. Pour egg mixture over 4 pie pans.

Bake for 20, or until a knife inserted in the center comes out clean. Sprinkle with the cheese. Let the quiche cool for about 10 minutes before slicing.

The post Crustless Asparagus and Tomato quiche appeared first on Eat Good 4 Life.

This recipe is sponsored by Know Diabetes by Heart, a joint initiative of the American Heart Association and American Diabetes Association.  The opinions and text are all mine. The end.

I love making soups especially around this time of the year not only because my family loves them but because most soup recipes tend to be simple, don’t require much preparation and they are very versatile. I have been wanting to try this tomato basil bisque soup for a while so today I am glad I got around to doing it. It turned out fabulous.

For my tomato basil soup version I was able to shorten the preparation time and steps require to make it, so I hope you get to try it. My family enjoyed it quite a lot. I kind of wish I doubled the batch to be honest.

I am collaborating with Know Diabetes by Heart a collaboration between the American Heart Association and American Diabetes Association to bring to your recipe ideas. This tomato basil bisque not only is heart healthy but great for people living with diabetes. 

People living with type 2 diabetes are 2x more likely to develop and die from heart attacks, heart failure and strokes, than people who do not have diabetes.  But it doesn’t have to be that way, reduce your risk. 

It’s time to prioritize your health – do it for yourself and those who love you.

Time to cut your risk of heart disease and stroke and fight for the amazing life you’ve made for yourself.  To get started, visit Knowdiabetesbyheart.org/resources/recipes/, check out even more recipes and resources. Then talk to your doctor to learn how to lower your risk.

You’re ready to say, “Now I know, and now I’m changing my story.” It’s time to change your story and reduce your risk.

Visit Knowdiabetesbyheart.org/  for more information lowering your risk for heart disease and stroke. If you are new to diabetes type 2, if you are managing your diabetes type 2 or helping someone with diabetes type 2, there is a lot of useful information.

You will be able to learn how to best prevent your risk of developing heart disease and stroke. Having the right information is always key.

You can begin your healthier you in the kitchen with heart healthy recipes great for people living with diabetes.

Enjoy!

tomato basil bisque

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 25

Total Time: 30

Ingredients:

• 1 tbsp canola oil
• 2 medium leeks (white part only), thinly sliced, or 1/2 cup sliced onion
• 2 small rib of celery, diced
• 4 medium garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 lb tomatoes
• 2 cups of water
• 1/2 cup loosely packed fresh basil
• 1/2 cup fat-free half-and-half

Directions:

In a large saucepan, over medium to high heat, heat oil and add stir leeks, celery, garlic, salt, and pepper for 3 minutes. Add tomatoes and stir. Cook for another 2-3 minutes.

Add water to the pan. Reduce the heat and simmer, partially covered, for 8–10 minutes, stirring occasionally. Turn heat off and add chopped basil and half and half. With an emersion blender, blend ingredients until desire consistency.

Serve warm or refrigerate in an airtight container until chilled.

Recipe source: KnowDiabetesbyHeart

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