I couldn’t believe how many people recommended the watermelon feta combo to me. I’ve never heard of such a dish and frankly it sounded weird. Why ruin a perfectly good watermelon with feta cheese. That makes NO sense! But then I thought about Mandarin oranges on Asian salads, apples in a Waldorf salad and even my own Red White and Blue Sweet Summer Salad! Those are all examples of fruits in salads, why not watermelon?

When I saw Smitten Kitchen’s chopped vegetable, watermelon and feta salad I knew I had to give it a try. I always just imagined watermelon and feta, never once thinking of adding other veggies!

I used what I had on hand and the result was tasty! The soft sweet textured watermelon, the firm kohlrabi, the crunchy pepper and the salty feta was interesting to say the least. I think the most surprising thing about the salad was how yummy green peppers and watermelon are together.

Next time I may replace the kohlrabi with cucumber. I just thought I’d use it up since I had it in the fridge. Cucumber would probably be a better match. The kohlrabi was almost a little too firm. At least the one I had was.

I just finished the leftovers for a snack and it is one of those dishes that gets better with age. :)

• About 2 cups of watermelon cubed
• 1 small-medium kohlrabi cubed
• 1/2 large green pepper cut into squares
• 1 oz feta cheese cubed or use crumbled
• 1/2 tsp dried mint

Combine the watermelon, kohlrabi, pepper and feta.

Toss.

Sprinkle with mint.

It makes 2 servings 3 cups each but Irish was too chicken to try it. :)

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Normally we just eat them straight up but I was inspired tonight by a chocolate craving and a desire for dessert. Here’s what I came up with. Warning: I went a picture happy…

• 1 whole grain sandwich thin (I found new square ones!) (you could also use a slice of bread rolled out or a tortilla)
• 1 tbsp mini chocolate chips (14g)
• 1oz (28g) fresh cherries – about 5

Start by pitting the cherries. Cut them in half and fish it out with a knife OR get yourself a handy dandy cherry pitter. It’s one of the few "uni-taskers" I actually use.

Once the cherries are pitted, half them.

As you’ll see in all the pictures, the little guy got pretty handy with it!

Here’s the cherries and the sandwhich thin (and the little guy.)

Cut the thin in half and spread the mini chips on one side.

Place the halved cherries on top on the chips. Replace the top.

Heat a skillet over medium high heat. Spray with non-stick cooking spray. Transfer the thin to the skillet. Cook for 1 minute pressing it with a spatuala or smaller pan. We used a tea kettle.

Flip and cook for an additional minute while pressing it down a bit. Cut into smaller rectangles and eat!

Oh.. one more shot. I posted so many already, why not? ;)

We made two colors but here’s the basic recipe…

• .3oz sugar free gelatin dessert (like jell-o) – any flavor
• 1 cup (8oz) boiling water
• 1 cup (227g) fat free plain yogurt

Dissolve the gelatin mix in the boiling water.

Whisk in the yogurt.

Spray the inside of the molds with a bit non-stick cooking spray.

Pour into the 6 egg molds. I used a turkey baster to make it a bit neater.

Refrigerate for about 2 hours until set.

The little guy was totally smitten with them and the pastel colors are just perfect for our Easter weekend. :)

Here’s the nutritional info based on 6 eggs.

Anyway I used Vitalicious’s Deep Chocolate Vita Muffin Mix. I’m a fan of these mixes. Their ingredient lists aren’t perfect but they are one of the few whole wheat mixes I can find.

Instead of making muffins, the little guy and I made a loaf. Like a chocolate bread. But of course we couldn’t leave it alone. We added some simple ingredients to jazz it up a bit.

Both the little guy and I LOVED it. Actually you should see it now. He’s been picking at it all day. I had to yell at him to stop stealing bites. The husband tried it. Said he liked it and will never have another bite again. If it doesn’t come out of a box he’s simply uninterested. Don’t get me started. lol

Anyway, here’s what we did.

• 1/4 cup raw almonds (30g)
• 1/4 cup dried cherries (40g)
• 3 egg whites
• 1 and 1/4 cups of water
• 1 tsp almond extract
• 1 package of Vitalicious Deep Chocolate VitaMuffin mix
• non-stick spray and a bit of flour

Preheat the oven to 375 degrees

Spray a loaf pan with non stick spray and coat with a thin layer of flour. We want to avoid sticking.

Weigh out the almonds and cherries

Chop them to make smaller pieces so everyone gets a bite.

In a large bowl whisk the water, egg whites and extract until bubbles form.

Add the bag of mix and combine well.

Pour the batter in the loaf pan and enjoy a few licks off the spoon. :)

Bake for about 60 minutes until the center is solid to the touch.

Let it cool in the pan for a few minutes and then run a knife along the sides before popping out.

Here’s close up. I was a little picture happy. Can you tell? :)

oh heck. Here’s a few more. :)

If you are interested you can order VitaMixes online by clicking here. Be sure to use the Code RonisWeigh for 10%. Vitalicious sponsors Roni’s Weigh and sends me products to review now and then.

Oh! and if you are a VitaTop fan they are having a contest. Enter to win a year supply!

Regardless, I LOVED this. The flavor combo was tasty and they were so much fun to make together. However, even though the little guy loves pomegranates plain after awhile he got sick of them in the pudding. When I asked him what he wanted to call our little creation he said. . . "Vanilla Pudding cups with Oranges and Pomegranates but I don’t really like the Pomegranates."

He cracks me up! Here’s what we did. . .

• 1 1oz package of sugar free vanilla pudding
• 1 11oz can of mandarin oranges packed in their own juice
• 1/2 cup pomegranate arials
• 1 1/2 cups of skim milk

Drain the mandarin oranges reserving the juice. It should be about 1/2 cup. Adjust the milk amount to total 2 cups of liquid when added to the juice.

Whisk the juice, milk and pudding for two minutes. Add in the oranges and pomegranates reserving some to use as a garnish on top. (we made faces SO much fun!)

Let set in the fridge for at least 5 minutes.

Enjoy!

Here’s a few more pics. I think I may be creating a little food blogger. What do you think? :)

Sorry, I’m a little excited. I whipped up this chocolate dipping sauce as an experiment for my waffles this morning and it came out better then I expected. It will be awesome as a dip for strawberries. Here’s the story. . .

The little guy and I decided on waffles this morning. So I whipped up a batch of quick whole grain banana pancake mix as I had some overripe bananas on hand. We use this recipe in the waffle iron all the time. While cooking, I glanced online for other ideas to use up the rest of the brown bananas and I came across Thinking Outside the Loaf: What To Do With Overripe Bananas. They talk about melting them in the microwave. Before I even finished the article, I jumped up and made the chocolate sauce.

It wasn’t as smooth as I thought it would be but I’m thinking my banana wasn’t actually ripe enough. Either way, it was absolute chocolaty yumminess. I sat in the kitchen dipping waffle piece after waffle piece wondering why I haven’t thought of this before.

• 1 overripe banana
• 1 tsp Unsweetened Special Dark Hershey’s Cocoa
• 1/2 tsp vanilla extract

Peel the banana and place in a microwave safe dish.

Nuke it for a minute. It will look like this.

mix it up. . .

Add the cocoa and vanilla. If it’s too thick add water at an ounce at a time. I used 1oz. Pop back into the microwave for 30 second.

Whisk to help remove any lumps then dip away! :)

The little guy wanted nothing to do with it. He enjoyed his waffled with low sugar jelly. Honestly, I didn’t force the issue as I kind of wanted it all for myself. ;~P

Here’s nutrition information for the whole batch.

I actually made this up yesterday, snapped the most awesome shots of the little guy eating it and then accidently deleted them off the camera. :(

So I decided to make it again this morning. It came out even better when I discovered dipping graham crackers in it was a little taste of heaven. Like dessert chips-n-dip. I’m seriously thinking of putting it like that for a New Years party we’re having.

The little guy liked it, although I’m thinking it was more the crackers then the yogurt. Either way, I got some good stuff in him this morning. ;)

• 1/2 cup canned pureed pumpkin (120g)
• 1/2 cup non-fat yogurt (I used greek) (115g)
• 1 tbsp honey (21g)
• 1/2 tsp vanilla
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Mix all ingredients together.

Viola! :)

I used Trader Joe’s Old Fashion Graham (our favorite and the only whole grain ones I know of) crackers as my "spoon".

Nutritional is only for the yogurt, not the crackers.

Well, I’m happy to say, the answer is YES!

I can’t believe it worked! Even the husband liked them! At least he said he did after his one big ole bite. I don’t get it. I just don’t get it! I almost ate the whole batch in one sitting. How does he do that?!?

Anyway, this is what I did. I’m working from memory hear so bear with me.

• 1/4 cup of water
• 1/4 tbsp honey (5g)
• 1/2 tsp cinnamon
• 1/4 tsp vanilla
• 1 tbsp whole wheat flour
• pinch of salt
• 2 small apples diced – about a cup (I used gala and left the skins on)
• 8 won ton wrappers

Preheat the oven to 375

In a small pot whisk the water, honey, cinnamon, vanilla, and flour over medium hear. Add the apple. Stir to coat everything. The liquid should just boil and start to thicken.

Drop the heat down to medium low and cover. Cook for 12-15 minutes until the apple just softens.

Meanwhile, spray a mini muffin pan with non-stick cooking spray press the won ton wrappers in to form the crusts.

Once the apples are done. They should look like this…

Scoop the apple mixture evenly into the wontons. Bake for about 10 minutes until the edges start to brown and get crispy.

I didn’t have any but boy would these be great with a dab of frozen vanilla yogurt or cool whip! Here’s a little before and after cooking…

So I whipped this up when I got home from work today and I just enjoyed the frozen treat. It was delicious, refreshing and fun! Unfortunately the little guy’s in bed or I’d have him taste test. I’ll let you know in an update whether or not he likes it. Regardless, he had fun helping me make it. :)

• 4 kiwis with skin removed
• 1/2 cup 100% apple juice (4oz)
• 1/2 cup pomegranate arils (87g)

Puree the kiwi and apple juice in a blender until smooth.

Pour into small tupperware dish. Like the quart side Gladware Soup and Salad containers.

Stir in Pomegranate,

Place in freezer for 3-4 hours.

Update: It’s the next day and the ice froze overnight. I pulled it out and let it sit on the counter for 20 minutes before scooping out for the little guy. His reaction? Well this series of pictures says it all..

It is a little tart. lol I like it but you may want to add some of your favorite sweetener when you blend the kiwis.

Update 2: Right out of the freezer and 30 seconds in the microwave.. perfect ! :)

I should add I wasn’t hungry, just looking for something to snack on. Honestly, I think I was more thirsty then hungry but plain old water wasn’t going to cut it. Did you ever have one of those days?

• 1 lemon (peel and juice)
• 3 packets sweetener (I used truvia)
• 1/2 cup non-fat plain yogurt (114g)
• about 8-10 ice cubes.

In the blender (I used my bullet) add the yogurt, sweetener, peel of one lemon, lemon juice and ice. Blend for at least 2 minutes until an icee consistency forms. Stopping and adding another cube or two may help.

I poured mine in a coffee mug, topped with some of the saved peel and ate with a spoon. It was exactly what I needed tonight.

This past weekend after a long run (I’m training for a marathon) I wanted, I was craving, fruit. Thankfully we just went shopping so I had lots of options. :)

Of course I couldn’t just grab a banana. The little guy and I had a fun creating (and sharing) a fun fruit salad. Here’s what we did…

• 1 medium Banana
• Handful of fresh blueberries
• About 2 cups of fresh watermelon (need it whole for effect)
• 1/2 oz roasted almonds (I used the Emerald Cocoa Roast Dark Choc. Almonds)

Cut the banana down the middle, lengthwise and place in bowl.

Scoop large circle pieces of watermelon using a tablespoon or ice cream scoop. Place on the bananas. Sprinkle with the blueberries and almonds.

Have fun! :)

I realize these are quite out of season but the toddler and I were just in a mood yesterday. You can surely take the same idea and use a different flavor cake mix and pudding box. Think chocolate cupcakes with raspberry frosting or butterscotch even! Carrot cake with vanilla. Vanilla cake with chocolate! I could go on and on. The combinations are endless!

These are both toddler and husband approved. The toddler wasn’t a fan of the frosting until it hardened a bit. The husband thought they could be slightly moister. But for all their critiques the whole batch is almost gone. I’ll let their actions speak louder then their words. ;~)

The Cupcakes

• 1 (15oz) can pumpkin
• 3 egg whites
• 1/4 cup of water
• 1 box Spiced Cake Mix (I used Duncan Hines Spice Cake Mix)

The Frosting

• 1 (8oz) package of reduced fat cream cheese
• 1 box (1oz) fat free/sugar free pudding mix Cheesecake flavor
• 1/2 cup skim milk

Preheat the oven to 350 degrees.

Whisk the pumpkin, egg whites and water together until well combined.

Add the cake mix and combine with the whisk until just blended. A few lumps are ok.

Evenly distribute the batter into 24 cup cake tins with liners.

Bake for about 20 minutes. Remove and let cool.

Now for the frosting… Beat the cream cheese, dry pudding mix and milk until smooth.

Smear on cooled cupcakes. Sprinkle if desired! :)

Here’s what I’m getting on the nutritional information. I’d love a double check as it’s much lower then I thought WITH the frosting. Let me know if you get something similar.