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[Recipe] :: 3 NEW KIWI RECIPES TO TRY

The kiwi.

For me, it’s the forgotten power fruit. These fuzzy fruit pack a healthy punch and yet, it’s not my go-to. Normally, I gravitate toward apples, oranges, grapes or strawberries.

For the February issue of Momaha magazine, I tried these three new (to me) kiwi recipes – all of which I will be making again at some point in the future. Seriously, they were so yummy.

How do I decide what to make? For this magazine feature, I like to make something that appeals to all taste buds — something savory, something sweet and something super easy to snack on. Lettuce wraps, jam and smoothies made the top of my test list. I enjoy sharing how food that is normally in a savory-type recipe, can also star in something sweet – and vice versa.

Bonus: I’ve linked some helpful kitchen gadgets for making recipe prep easy peasy!

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CHICKEN KIWI LETTUCE WRAPS (makes 2-3 wraps)

  1. Combine 1 kiwi, sliced, 2 tablespoons chopped onion, 2 tablespoons chopped red pepper, 1 teaspoon freshly chopped cilantro in a bowl and set aside.
  2. In a large skillet, melt 2 1/2 tablespoons coconut oil and cook 1 whole chicken breast on medium high heat until cooked through.
  3. Slice chicken and place on top of 2-3 large lettuce leaves. Top with kiwi mixture. Add salt to taste and serve.

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KIWI SMOOTHIE BOWL (makes 2-3 smoothie bowls)

  1. In a small bowl, add 2 tablespoons chia seeds and 1/2 cup unsweetened almond milk and whisk until thoroughly combined. Cover and let set in fridge for about 10 minutes (or until mixture thickens to a gel-like consistency).
  2. Combine 2 cups sliced, frozen bananas and 1 cup almond milk in a blender and blend until smooth.
  3. Add 2 cups frozen mango chunks, 1 cup frozen blueberries, 1 cup frozen blackberries, 1/2 cup sliced kiwi and the chia seed and almond milk mixture and blend well.
  4. Pour into 2-3 bowls. Top with a layer of granola, then add kiwi slices, raspberries, glazed pecans and chia seeds.

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KIWI JALAPENO JAM (makes 4 cups)

  1. Combine 2 cups chopped kiwi, 2/3 cup chopped jalapeno peppers, 2/3 cup water and 3 tablespoons low-sugar pectin in a pot. Bring to a boil, stirring constantly.
  2. Remove from heat and stir in 1 cup sugar. Bring mixture back to a boil and stir constantly for about 1 minute.
  3. Remove from heat, cool slightly and pour into jars.
  4. Cap and refrigerate for about 2 hours.
  5. Serve with cream cheese and toasted baguette slices.
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