Grilled Fruit Kabobs


Oh my! You guys will love these, we went through an entire tray in two days and relished each bite.

Forget the nasty sugary candies- give these a try!

Soak ~15 kabobs in shallow water (to avoid starting a fire…but if you are a pyro and are into that, then you can skip this step)

1 pineapple cut into chunks
4 peaches, sliced
1/2 seedless watermelon

In a small bowl combine:
1/2 c. truvia or other sugar substitute
2 tsp cinnamon

Place all peaches in a bowl and toss in the above mixture, mix to coat evenly.
Get creative, start a pattern or place the fruit on the kabobs randomly

Grill the kabobs about 3 minutes per side, watching carefully to make sure they don’t burn.


Tom Yum Gai (Thai Soup)

Tom Yum Gai

• 8 oz boneless, skinless chicken breast, cut into 1 1/2 inch pieces or shrimp
• 2 Tsp turmeric
• 2 garlic cloves, minced
• 6 dried kaffir lime leaves
• 1 T. dried ginger
• 1 can button sliced mushrooms
• 2 tomatoes,cut into 8ths
• 4 Tablespoons Thai fish sauce
• 3 cups water
• 1 stalk lemon grass, cut into 2″ long pieces & pounded
• 4 Tablespoons lime juice (or more to taste)
• Fresh cilantro chopped for garnish
• 1 Tablespoon thai chili pepper, chopped

1. Bring water to boil in a medium-sized pot over high heat. Add kaffir lime leaves, galangal and lemon grass. Cook for 2 minutes.
2. Add button mushrooms. Cook for a few minutes more. Add chicken. Do not stir. Cook for 5 minutes or less until the chicken is cooked through – do not overcook.
Remove from heat. Season to taste with fish sauce, lime juice and chili peppers. Serve immediately with steamed jasmine rice

Tom Yum Gai

Butternut Squash Soup

Butternut Squash Soup
• 2 tablespoons butter
• 1 small onion, chopped
• 2 stalk celery, chopped
• 2 medium carrot, chopped
• 4 red potatoes, chopped
• 1 medium butternut squash – peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper