Watermelon Cake+ Mom

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Ingredients

  • Small to medium (6-8lb) whole seedless watermelon
  • 2 1/2 cups heavy whipping cream
  • 3 TBS of powdered sugar
  • 2 tsp of GOOD vanilla extract
  • Mint sprigs for garnish (optional)
  • Melon Balls for garnish (optional)

Step 1 

Use a large sharp knife, cut the top and bottom off of the watermelon and save the ends for later use-melon balls garnish (optional). Turn the watermelon upright and carve away the rind in downward strips until all of the green and white pith is removed and you're left with a red, ripe center. Carve away small pieces from the sides and top until the center is roughly cake-shaped or just cut the watermelon in half to make a smaller "cake" like I have in my photo. 

Step 2

In a large mixing bowl, beat the heavy cream with the vanilla extract on the high speed with an electric hand mixer until it begins to thicken.  Now you can add the powdered sugar one tablespoon at a time. Beat until the mixture is thick and spreadable. 

Step 3

Transfer the watermelon to a cake stand and pat the outside with paper towels to remove excess water. Spread the whipping cream over the entire surface of the watermelon.

Step 4

Use a melon baller to cut round pieces of melon from the two reserved ends. Place them on the top center of the cake and garnish with mint sprigs (optional). 

Step 5

Store the cake in the refrigerator if you are not serving right away. 

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Pineapple & Cucumber+ Salsa

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Ingredients

  • 1 cup of diced pineapple 
  • 3 strawberries diced 
  • 2 Mini-cucumbers diced 
  • 2 TBSP minced fresh jalapeño 
  • 1 Haas avocado cubed 
  • 4 TBSP chopped cilantro 
  • 1/4 tsp of sea salt 
  • 2 TBSP white vinegar
  • 4 TBSP of fresh lime juice 
  • 2 TSP agave syrup 
  • 2 TSP pumpkin seeds 

Step 1

Add these ingredients into a medium glass bowl: 

  1. pineapple 
  2. strawberries 
  3. Mini-cucumbers 
  4. fresh jalapeño 
  5. Haas avocado 

Gently mix all the above ingredients together and set aside.  

Step 2

Time to make the dressing. Mix all these ingredients in a small glass bowl: 

  1. 4 TBSP chopped cilantro 
  2. 1/4 TSP of sea salt 
  3. 2 TBSP white vinegar
  4. 4 TBSP of fresh lime juice 
  5. 2 TSP agave syrup

Step 3 

Pour dressing over your pineapple/cucumber mix. With a gentle touch, mix this pineapple, cilantro party. Now add your pumpkin seeds, combine and enjoy. 

Step 4 

Serve immediately or refrigerate till you are ready to serve. 

NJAPP Pro Tip: Enjoy this refreshing salsa over any fish, chicken or even grill pork tenderloin. This “Salsa” will stay fresh in the refrigerator for up to 3 days. 

Salmon & Citrus

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Ingredients

  • 1.5 (about 2-3 fillets) pounds of Wild Salmon
  • 1 large Cara Cara orange ↴
    • Use 1/2 of your orange for a topping & the other half used for 2 Tbsp of freshly squeezed juice.
  • 1/4 cup of sliced red onions
  • 4-6 Thyme sprigs
  • 1 Tsp of garlic powder
  • 1/2 Tsp of onion powder
  • Salt & Pepper to season & taste
  • Cooking Spray
  • 2 Tbsp of EVOO or Coconut Oil (melted)

Step 1 

Preheat oven to 400 degrees F

Step 2

Line a shallow baking pan with aluminum foil or parchment paper and spray some cooking spray where your fish will be placed. Sprinkle some salt & pepper too on that area. 

Step 3

Pat dry each salmon fillet and place them skin-side down on foil, again season with salt & pepper

Step 4 

Spread this mixture over and around your salmon:

  1. red onion slices
  2. thyme springs
  3. garlic powder
  4. onion powder 
  5. 2 Tbsp of EVOO or Coconut oil (melted)
  6. 2 Tbsp of freshly squeezed orange juice, (save extra juice if needed)

Step 5

Then, top each salmon fillet with a thick Cara Cara orange slice. Top with thyme sprigs

Step 6

Bake in a 400 degree preheated oven for 15-20 minutes, or just until your salmon flakes easily with a fork.

Step 7

Remove the baking sheet from the oven. Loosely cover your salmon with some aluminum foil for about 5 minutes to let your protein rest and lock in its juices.

Step 8

Carefully remove salmon from foil, separating the salmon from the skin and dark meat (optional) which will probably remain stuck to the foil (mine always is). Place the salmon, onions & orange wedges onto a serving dish. Drizzle your extra orange juice over cooked fillets and serve along side a salad or a healthy grain. Enjoy! 

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