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Recipes by Chef
Devin Alexander
Colorful Fruit Kebabs with Creamy
Cinnamon Dip
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Strawberry Colada
Smoothie
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Sweet Orange Salsa
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Colorful
Fruit Kebabs with Creamy Cinnamon Dip
By Chef Devin Alexander
Ingredients
8 wooden skewers
8 – 1 ½ inch pineapple cubes
8 – 1 ½ inch honeydew melon cubes
8 – 1 ½inch watermelon cubes
8 – 1 ½ inch cantaloupe cubes
8 strawberries
½ cup artificially sweetened, non-fat vanilla yogurt
¼ teaspoon ground cinnamon
Instructions
Arrange one cube of honeydew, watermelon, cantaloupe, pineapple and strawberry
on each skewer. Place on a serving platter.
Mix the cinnamon with yogurt. Serve each skewer with 1 tablespoon of
cinnamon mixture for dipping. Makes 4 (2-skewer) servings.
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Strawberry Colada
Smoothie
By Chef Devin
Alexander
Ingredients
½ cup frozen pineapple chunks
½ cup frozen strawberries
½cup frozen mango cubes
½ cup low-fat pina colada yogurt
¼ cup light coconut milk
1 teaspoon honey or more to taste.
Instructions
Combine all ingredients into a blender with ice-crushing capability.
Using a "puree" or "ice crush" setting, blend the ingredients until they are
relatively smooth. Blend again on a "liquefy" or "high speed" setting a
few seconds until completely smooth. Transfer the mixture to a glass and
serve immediately.
Nutrition Information
Makes one 12-ounce smoothie: 270 calories, 4 g protein, 57 g carbohydrates, 5 g
fat, 4 g saturated fat, 5 mg cholesterol, 5 g fiber, 55 mg sodium
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Sweet
Orange Salsa
By Chef Devin
Alexander
Ingredients
3 to 4 navel oranges
1 tablespoon fresh squeezed lime juice
½ tablespoon honey
¼ cup minced red onion
½ tablespoon finely chopped cilantro, or to taste
1 teaspoon minced, seeded jalapeño pepper, or to taste
Pinch of salt, or to taste
4 4-ounce grilled chicken breasts or grilled fish filets.
Instructions
Using a sharp knife cut the peel from the oranges just deep enough to
remove the white pith. Cut the sections free from the membranes, until 1
cup of orange pieces accumulate into a bowl. Squeeze the remaining membranes
over the sections to remove any excess juice.
In a medium re-sealable plastic container, whisk the lime juice and
honey until well combined. Add the orange sections, onion, and jalapeño
until well combined. Cover and refrigerate for at least one hour for
flavors to meld. Season with salt. Serve cold or allow to come to
room temperature.
Spoon ¼ cup salsa over each piece of chicken or fish.
Makes about 1 cup or 4 servings.
Nutrition Information:
Each ¼ cup serving (salsa only) has: 33 calories, <1 g protein, 9
g carbohydrates, trace fat, trace saturated fat, 0 mg cholesterol, 1 g fiber,
19 mg sodium
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