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.

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.

With the holidays approaching, one of my favorite things to bake are classic desserts. I have only made bread pudding once before and it turned out to be a huge success, so today I decided to try a different version. I’m excited to say that it also turned extremely well! I consider this Dark Chocolate Orange Bread Pudding the perfect dessert for the holidays ahead.

Bread pudding consists of cubed bread, soaked in a custard mixture made of eggs, sweetener and milk and/or heavy cream. I use stale or toasted bread, since it will hold its shape better when soaking up the custard mixture. Otherwise, fresh bread will tend to fall apart and become mushy.

I have seen many recipes that call for different types of bread, but I believe challah bread is one of the best options to obtain a hearty bread pudding recipe. Challah bread is slightly sweet with a unique flavor, perfect for bread pudding.  

I love the orange flavor that comes through from the Florida’s Natural orange juice in this recipe, and with the dark chocolate, the mixture is just superb. I used 100% dark chocolate bars rather than chocolate chips because I didn’t want the overpowering sweetness of milk chocolate. Also, the big chocolate chunk effect is what I was looking for, which is obtained using chocolate bars rather than chocolate chips. 

For the orange flavor, I used Florida’s Natural orange juice. As I’ve talked about in past recipes, I love this juice because it’s made from one simple ingredient—Florida oranges. I like to keep my ingredient list to a minimum, so this alone has made Florida’s Natural a favorite of mine. So, what gives the juice its fresh-from-the-grove flavor? It’s made from seven different varieties of Florida oranges.with a fresh, citrusy taste I love in my recipes.

For the holidays this year, this dark chocolate orange bread pudding will be the perfect pairing for my other recipes that call for Florida’s Natural orange juice. Altogether, this makes for an awesome, unique and well-balanced menu. The full menu consists of:

1. baked orange rosemary chicken as the main dish
2. avocado orange salad with orange honey vinaigrette. for a side
3. Dark chocolate orange bread pudding.

If you haven’t yet decided your holiday menu, I highly recommend this dark chocolate orange bread pudding with the baked orange rosemary chicken and orange avocado salad.

I know this menu was a hit at my house – especially the bread pudding! My husband is not a fan of bread pudding and he thoroughly enjoyed this version.

Enjoy!

Dark chocolate orange bread pudding

Miryam's original recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 40-60 minutes

Total Time: 1 hour 40 minutes

Ingredients:

• 1 1/2 loaf challah bread, cubed (or brioche)
• 5 eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup maple syrup
• 1/2 cup Florida’s Natural^® Orange Juice
• 4 oz 100% dark chocolate bar, chopped

Directions:

The bread you use should be a little dry. If the bread you are using is fresh, after you cube it, spread it out on a sheet pan and put it in a 350°F oven for 10 minutes rotating the pan halfway through. Alternatively, you can leave cubed challah bread out overnight to dry out.

In a mixing bowl, add the eggs, heavy cream, whole milk, orange juice and maple syrup. Combine with a wire whisk.

In a previously greased baking dish, add the toasted challah bread. Pour the custard mixture over the challah bread. Sprinkle the chopped dark chocolate and let it sit for 30 minutes until all the liquid has been absorbed.

Preheat your oven to 325 degrees Fahrenheit. Bake the bread pudding for 40-60 minutes or until the top is lightly browned. Let it rest to cool and serve as desired.

Keep bread pudding refrigerated. Before serving, you may warm it slightly in your microwave. Serve it topped with ice cream, if you prefer.

The post Dark chocolate orange bread pudding appeared first on Eat Good 4 Life.

Have you thought about your Thanksgiving recipes yet? This orange balsamic chicken is what I will be serving family and friends for the main dish. If you’re hosting guests, it can also be served as a meal ahead of the holiday or after, if you’re ready for something other than turkey!  For a protein option, I always use chicken instead of turkey. However, you can still make this recipe with turkey. We just enjoy chicken better!

The acidity of the marinade in this recipe allows the chicken to get tender and juicy, so once baked you will not have dried chicken. The end result is a flavorful, tasty, juicy chicken recipe!

The marinade is key in this recipe. It’s a combination of orange juice, balsamic vinegar and spices. The cinnamon and nutmeg bring a subtle flavor that is indicative of the holidays. The perfect flavor combination!

When you use orange juice in this recipe, opt for Florida’s Natural® Brand Orange Juice which is made from one simple ingredient — Florida oranges. And only Florida oranges. No water, sugar or preservatives are added.

• Florida’s Natural orange juice comes from pure Florida oranges. There are no artificial flavors or ingredients.
• Florida’s Natural doesn’t fuss with their growers’ oranges — they’re simply squeezed, gently pasteurized and poured into cartons that ensure a straight-from-the-grove taste that my family loves.

Serving this orange balsamic chicken can be done with any veggies of your choice. I opted for brussels sprouts, since they are in season, and potatoes, but any baked vegetables will do. Other popular options if you prefer, are green beans and mashed potatoes.

I hope you get to try this orange balsamic chicken recipe. The orange juice and balsamic vinegar mixture together with the spices gives this recipe the perfect flavor combination for the upcoming holidays. It is a very simple, yet delicious recipe that I am sure your friends and family will love.

Enjoy!

Orange balsamic chicken

Miryam's original recipe

Yield: 8 servings

Prep Time: 2-3 hrs

Cook Time: 1 hour

Total Time: 4 hours

Ingredients:

 

• 3 lbs. chicken wings and thighs, trimmed of excess fat
• 1 lb vegetables of choice, quartered
• 2 tbsp fresh chopped parsley

For the marinade

• 1 cup Florida's Natural orange juice
• ¼ cup balsamic vinegar
• ½ tsp Celtic salt
• ½ tsp black pepper
• ½ tsp cinnamon
• ½ tsp nutmeg

Directions:

Place the chicken pieces in a large dish.

Whisk together all of the ingredients in the marinade. Place the chicken in a large dish, pour marinade over the chicken and mix. Place in the refrigerator and let sit for 2-3 hours, tossing every 30 minutes. Save the marinade.

After marinating, place the chicken pieces, skin side up, on a baking dish and arrange vegetables around the chicken. Bake in a pre-heated 375-degree oven for about 50-60 minutes, depending on the size of the chicken pieces. After the first 25 minutes of roasting time, you can begin to brush the chicken with the leftover marinade every 10 minutes or so. I did about three times to keep the chicken moist and flavorful.

After the chicken and vegetables are baked, sprinkle chopped parsley over the top and serve while warm.

The post Orange balsamic chicken appeared first on Eat Good 4 Life.

Baking is one of my favorite ways to spend time in the kitchen. Baking helps me decompress and is a form of therapy for me. Breads are a special choice for me to make whenever I feel like I want to spend more time in the kitchen. This time in the kitchen, I chose to make a batch of quick orange sweet rolls that don’t require multiple dough rises.

Coincidentally, tomorrow is National Orange Juice Day! What better day for these orange-flavored treats?

Roll recipes can take quite a long time to prepare given that most recipes call for multiple dough rising times. However, with this recipe you don’t have to waste much time with the rising step.

The only rising time you need is after rolling and placing them in the pan prior to baking. They rise for one hour, then you can start baking. Once you place the rolls in the oven, they will keep rising and you will obtain the desired fluffiness and rise of conventional cinnamon rolls.

I was quite pleased with how these quick orange sweet rolls turned out. My family enjoyed them thoroughly and on top of that, the rolls weren’t too sweet!

It was also my first time using cream cheese for the frosting. It is definitely my favorite way to frost rolls now and going forward, this is what I will be using.

For the perfect orange flavor, I chose Florida’s Natural^® Brand Orange Juice. Whenever possible, I choose top notch, quality ingredients to make sure my recipes turn out when it comes to flavor, and Florida’s Natural delivers.

Florida’s Natural is made from one simple ingredient — Florida oranges. And only Florida oranges. No water, sugar or preservatives are added. The orange juice comes from pure Florida oranges. There are no artificial flavors or ingredients. I choose Florida’s Natural because the oranges are simply squeezed, flash-pasteurized and poured into cartons that ensure a fresh straight-from-the-grove taste.

Finally, I prefer this recipe because the rolls aren’t too sugary or sweet.  If you prefer your rolls on the sweeter side, you can add more frosting. For my family, a teaspoon on each roll is good.

If you have any leftover frosting, you can also freeze it for the next time you make these quick orange sweet rolls. I intend to use it next time I make these rolls…which will be very soon!

If you are looking to bake in the upcoming days, give these quick orange sweet rolls a try. These are one of the best roll recipes I have made to date.

Enjoy!

.    .   

Orange sweet rolls

Miryam's original recipe

Yield: 8 servings

Ingredients:

Dough:

• 1 cup Florida's Natural orange juice
• 1/2 cup lukewarm milk, any kind will work
• 3 tsp active dried yeast
• 1/2 cup unrefined sugar
• 1 egg plus 2 egg yolks, at room temperature
• ¼ cup unsalted butter, melted
• 3 cups bread flour
• 2 cups whole wheat pastry flour
• 3/4 teaspoon salt

Filling:

• 1 cup unrefined sugar
• 2 tbsp ground cinnamon
• 1/2 tsp cardamon
• 2 egg whites

Cream cheese frosting:

• 4 oz cream cheese, softened
• 2-3 tps orange juice
• ¾ cup powdered sugar replacement
• 1 tsp vanilla extract

Directions:

In a bowl of an electric mixer, add warm milk, yeast, sugar, butter and orange juice. Mix until combined.

Place dough hook-on mixer, add the flour, 1 cup at at time, and knead dough on medium speed for 5-6 minutes. Dough should form into a nice ball and be slightly sticky. (The consistency of the dough should be slightly sticky)

Transfer dough over a large flat piece of plastic wrap and roll out into a 14x9 inch rectangle. In a small bowl, mix together sugar, cinnamon, cardamon and egg whites. Spread filling over dough leaving a ¼ inch margin at the far side of the dough.

Tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 2-3 inch sections with a serrated knife.

Place cinnamon rolls in a greased baking pan. Cover with a clean warm towel and let rise for 1 hour.

Preheat oven to 350 degrees F. Remove towel and bake orange rolls for 25-30 minutes or until just slightly golden brown on the edges.

While the rolls are baking, in the bowl of an electric mixer, combine cream cheese, orange juice, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over orange rolls and serve immediately. (Allow rolls to cool for a 15 minutes before frosting)

NOTE: If you don't have a stand mixer you can use a wooden spatula to mix ingredients and use your hands for kneading the dough. 

The post Quick orange sweet rolls appeared first on Eat Good 4 Life.

The holidays are just around the corner. For me, it is a tradition every year to prepare a Christmas menu in advance. For the 2018 menu, I am choosing this baked orange rosemary chicken as the main dish for the holiday dinner. To be honest, I can’t wait to prepare this recipe for my family gathering.

The perfect thing about this baked orange rosemary chicken recipe is that not only it is easy to make but it is the perfect protein dish to pair with any type of grain or vegetable.

For me, I have decided to serve this with quinoa as well as baked potatoes and green beans. The gravy that comes out from this recipe after baking is just out of this world so I think the quinoa, potatoes and green beans will be perfect.

For the delicious taste of orange in this recipe, I used Florida’s Natural^® Brand Orange Juice which is simply the best orange juice you can use for the this dish.

Florida’s Natural^® Brand Orange Juice is made from one simple ingredient — Florida oranges. And only Florida oranges. No water, sugar or preservatives are added. This orange juice comes from pure Florida oranges. There are no artificial flavors or ingredients. Florida’s Natural^® Brand Orange Juice is made entirely in Florida, using the citrus that their growers produce.

Cooking at home allows you to be able to choose the best quality ingredients when making recipes. I think this is also very important when wanting to obtain an exceptional dish. It is something that I take very seriously because I always want to end up with the best possible version to whatever it is that I am cooking or baking at home.

In my experience, chicken turns out with a much better flavor when marinated. It is always juicer and more tender. I don’t know what it is about marinating chicken but my family and I prefer how it turns out, especially when baking it.

I think this recipe is going to be a total success with my family members. The orange, rosemary and garlic flavors go really well together so I was extremely pleased with the end result.

Anyways, I hope you get to try this amazing baked orange rosemary chicken. It is the perfect main recipe dish to serve family and friends over the holidays.

Enjoy!

Baked orange rosemary chicken

Miryam's original recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

• 2 whole chicken breasts, bone-in
• 4-6 chicken thighs
• 4-6 drum sticks

Sauce

• 1 cup Florida's Natural^® Brand Orange Juice (I used the No Pulp variety)
• 1/3 cup soy sauce
• 1 oz fresh dried rosemary
• 6 cloves of garlic, chopped, more if you like
• 2 tbsp unrefined sugar
• 1 tsp arrowroot powder, or cornstarch

Directions:

In a medium mixing bowl add the sauce ingredients and combine. Set aside.

Place the chicken in a large dish. Pour the marinade over the chicken and cover the dish. Refrigerate overnight or at least 6-8 hrs. Rotating the chicken partway through marinating ensures an even marinade.

Preheat the oven to 375 degrees.

Place the chicken in one layer, skin side up on a baking dish or large cast iron pan. Roast the chicken for 40 minutes, basting the chicken with leftover marinade while it cooks. The chicken is done when it reaches 165 degrees in the thickest part or when the chicken is lightly browned. Baking times will vary depending on how thick the breasts and chicken pieces are.

Remove chicken from the oven and serve immediately with roasted vegetables, rice, quinoa or with whatever you like.

The post Baked orange rosemary chicken appeared first on Eat Good 4 Life.