I don't know what it is lately but I just can't get enough of papayas! They remind me of warmer weather but they also contain a wide variety of vitamins and minerals. They are a rich source of antioxidants, contain vitamins B and C as well as potassium, copper, magnesium and a whole lot of fiber. They have been thought to aid in cardiovascular health as well as provide some protection against colon cancer while aiding in healing trauma. Who knew papayas had so many powerful benefits!

Papaya is actually very versatile, usually we split it open and dig in but tonight I wanted to create a savory roasted papaya. All of the roasted papaya recipes that I have encountered were used in desserts; topped with brown sugars and butters. I wanted something healthy that could be combined with other flavors, relying on its natural sweetness but not enhancing it too much.

Out came this delightful recipe with roasted brussel sprouts, tomatoes, and pecans with the zing of lime and ginger, the heat of cayenne and the sweetness of maple syrup.

I hope that you enjoy, I know that I did!

Lime and Ginger Roasted Papaya with Brussel Sprouts, Tomatoes, and Pecans

Serves 2

1 Papaya, halved, seeds reserved for garnish

1 tsp Ginger

1 tsp Cayenne Pepper

1 tsp Garlic Powder

1 tbs + 1 tsp Olive Oil

1/2 Lime

1 cup Brussel Sprouts, quartered

3 Tomatoes, quartered

1/2 cup Pecans

Pink Himalayan Sea Salt

Preheat oven to 450 degrees. Cut Papaya in half, removing the seeds and saving a few for garnish. Stir together the garlic, ginger, cayenne and a pinch of sea salt. Lightly oil the insides of the papayas with the 1 tsp of olive oil. Sprinkle each side with half of your spice mixture. squeeze half of the lime over the two sides and place cut side down in a baking dish. Place in the oven and bake for about 20 minutes of until the cut side has browned.

Meanwhile, prepare the brussel sprouts and tomatoes, quartering each, then tossing in the remainder of olive oil and sprinkling some sea salt. Place in a baking dish and place in the oven as well, roasting along with the papaya.

Remove the papaya from the oven and place each half on a plate. Turn the oven onto broil and add the pecans to the brussel sprouts and tomatoes, broil for a few minutes until the vegetables have browned and the nuts are toasted. Divide the brussel sprouts and tomatoes between the two halves of papaya, squeeze the remainder of the lime over top and drizzle with maple syrup. Enjoy and healthy eating!

It is so nice to leave the Northeast in the winter time, to travel beyond the frozen ground, chilling winds and wool socks, south to where the palm trees sway and the air is balmy. I am lucky in the fact that my sister lives in Florida, it has become a tradition of sorts to start the new year warming up from the cold winter on the beach!

At this time of year the Northeast has gone into a hibernation of sorts, the early evening and chill drives people into their homes. The veggie scene moves towards heavy greens and root vegetables so it is a wonderful change for my taste buds to come down here and eat light delicious meals filled with 'summer' fruits and vegetables. My sister also loves the fact that I feed her!

This is my third day and we have had smoothie bowls, fresh salads, and more, all equally delicious and nutritious! I always find that it is a great recharge from the heaviness of winter and that it puts me in the right mindset for the new year.

This morning, I wanted to try something new. The grocery store had these amazing looking papayas so I whipped up some stovetop granola, threw in some fruit and yogurt and created an amazing breakfast that was simple and would leave us happy and recharged for the rest of the day. It is New Years Eve and we have to keep our energy up in order to witness the passing of one year into another by way of crystal balls dropping from the sky.

I hope that you enjoy this great recipe....

Papaya filled with Coconut Granola, Fresh Fruit, and Yogurt

Stovetop Granola

3 tbs Coconut Oil

1 1/2 cups Oats

1/4 cup Coconut Sugar

1/4 cup Pecans, Chopped

1/4 cup Shredded Coconut

1/4 cup Raisins

1/4 cup Sliced Almonds

1/2 tsp Cinnamon

In a saute pan heat 2 tbs coconut oil over medium heat. Add the oats, tossing to coat and stirring often until browned. be careful as coconut oil has a lower heating point and can thus burn easily. Stir in the remaining tbs coconut oil, cinnamon, and the coconut sugar, coating and browning further until crunchy. Add the nuts, raisins, and shredded coconut, fully incorporating. Cook for another minute then remove from heat and let cool. The excess granola can be stored in an airtight container for later use.

1 Papaya, halved

1/4 cup Blueberries

1/4 cup Raspberries

1/2 Avocado, diced

1 tbs Chopped Pecans

1 tbs Chopped Almonds

Stovetop Granola

Yogurt of your choice

Honey

Take the papaya and slice length ways. Remove the seeds, saving for another use. Fill each side of the papaya with granola, fruit, nuts, and 1/4 of the avocado. Top with a dollop of yogurt and a drizzle of honey. Enjoy and Healthy Eating!