If your kids are younger, or if you just don’t feel like getting fancy with the skewers, you can serve the grapefruit on the side or simply on top of the yogurt parfait style.
Recently, my three-year-old grew tired of clementines (gasp!). She is a great lover of novelty. Here are a few ways I’ve found to rekindle the magic:
1. Drizzle with pomegranate molasses.
2. Drizzle with warmed (or not) honey. Warm 1 tablespoon of honey in a very small dish in the microwave for 5 – 10 seconds. This is enough honey for two whole peeled and segmented clementines (not just two segments as pictured above).
3. Drizzle with chocolate sauce or chocolate syrup.
4. Serve with Honey Vanilla Yogurt.
1/2 cup plain yogurt
2 teaspoons agave nectar or honey
1/8 teaspoon vanilla extract
Tiny dash of cardamom (optional)
Mix yogurt, agave, vanilla, and cardamom (if desired) in a small bowl. Serve topped with chopped clementine.
Yield: 1/2 cup
Prep time: 5 minutes
You are more than welcome to add your suggestions in the comments. Thanks!
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I’ve got way too much applesauce taking up valuable real estate in my fridge. These muffins are deliciously moist and sweet out of the oven and well into the next couple days (that’s as long as they lasted here).
Ahh, glorious sweet potato, how I love thee. You are an inexpensive and highly nutritious veggie whose day job is being a carb. What could be better?
Honestly, these appear as a side dish more often than a snack at my house. But why not make these instead of slaving over a batch of cookies?
2 medium organic sweet potatoes or yams
1 tablespoon olive oil
1/4 teaspoon salt
Preheat oven to 400 F.
Scrub sweet potatoes clean. Cut into sticks approximately 3 inches long and 1/2 inch wide. Place sweet potato sticks in a large bowl. Drizzle olive oil and salt over sweet potatoes and toss to coat.
Spread sweet potatoes out on a baking sheet in a single layer. Bake for 35-45 minutes or until soft and browning where in contact with the pan.
Allow to cool a few minutes on the pan. Serve with ranch dressing.
Yield: 5 cups (6-7 servings)
Prep time: 5 minutes
Baking time: 35-45 minutes
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