Easy Pineapple Sorbet

Pineapple is one of my favorite fruits, especially for summer. It is so sweet and filled with high amounts of vitamin C, manganese, and dietary fiber! Sweetening up smoothies, salads, chicken, pizza, slushies, cakes, and of course, sorbet!

Image result for creamy pineapple whip healthy

  • 1 pineapple (or a bag of frozen pineapple)
  • 1/2 cup coconut milk (or almond milk)
  • 1-3 tbsp. honey
  • food processor/blender

Cut up the ripe pineapple and put the chunks into a baggie. Freeze for about 3-5 hours, or over night. You can skip this part if you bought a bag of frozen pineapple. Place the frozen pineapple into a food processor/blender with the 1/2 cup coconut milk. Gradually add more if the mixture is too thick. Taste for sweetness and add honey if you need more. Pour into a bowl and enjoy with friends/family!

If you want, you can follow this recipe but instead of eating it right away, get popsicle containers and place the mixture into those, freeze them, and then eat them later as popsicles!

Spaghetti

Here is my own spaghetti squash recipe that I made for dinner tonight!

Spaghetti Squash (serves 4)

2 large spaghetti squash

1 lb 90% or higher lean ground turkey

2 cloves of garlic, minced

1/2 white onion,

1 cup chopped mushrooms

2 cans no salt added diced tomato (16oz.)

1 can no salt added tomato sauce (16oz.)

1 T. fresh oregano

2 T. fresh basil, shredded

2 cups fresh spinach

Pink Himalayan sea salt

bbb spaghetti squash

Preheat oven to 400 degrees. Take two spaghetti squashes and cut them in half lengthwise. Scrape out the seeds and poke holes with a fork all over the inside. Place them on a baking sheet face side up and bake for 40-50 minutes. While that is baking, in a deep skillet sauté 2 cloves of garlic and 1/2 white onion in olive oil. Add in the mushrooms  and let cook for 3-5 minutes. Next, add in the meat and cook until brown (or all of the pink is gone). Pour in the canned tomatoes and bring to a simmer. When ready to eat, stir in the oregano, basil, spinach, and season with salt/pepper. Take out squash, and scrape it with a fork to loosen the “spaghetti.” Serve with the meat sauce on top.