Quinoa Summer Fruit Salad with Ginger Lime Dressing & Sparkling Ginger Tea

We have two quick Summer tasty treats for you!

Our Registered Dietitian, Celines Martinez, shared these two recipes during our Instagram and Facebook Wellness Wednesday live stream. Make sure you check out the videos posted on our social media platforms, @hebninutrition, or click here. Also, make sure to tune in to our live streams every Wednesday at 11 AM ET.

Now lets get into these recipes!

Quinoa Summer Fruit Salad with Ginger lime Dressing

  • 4 cups of fresh fruits, can also use a combination of canned, frozen and fresh fruit.
  • 1/4 cup of fresh lime juice-zest of 1/2 lime
  • 2 tablespoons of honey
  • 1/4 cup of ginger tea, strongly brewed
  • fresh mint 

For this recipe I used blueberries cut up mango and peaches, along with grapes cut in half. 

To make dressing mix lime juice and zest with honey and ginger tea.-pour dressing over fruit and mix, at this point you can let the fruit sit in the dressing for 15 to 30 minutes to create more flavor.

Mix in quinoa to fruit and top with fresh chopped mint. Feel free to add other toppings like sunflower seeds or chia seeds for added protein.

*Note if you plan on making ahead of time wait to add mint at the time of serving since it will turn brown.

Sparkling Ginger Tea

Makes two drinks

  • 1 cup of ginger tea*, strongly brewed
  • Sparkling water or other low calorie carbonated drink-sweetener of your choice. * I recommend the dressing used in the fruit salad (ginger lime dressing). Can also use sweet macerated fruit or your favorite sugar substitute.
  • fresh mint for garnish, optional

Pour 1/2cup of tea into each cup over ice, then add 1/3 cup of sparkling water or low calorie carbonated beverage of choice.

Top with sweetener of choice to taste-use mint for garnish

*ginger tea was boiling 2 inches of fresh ginger root chopped with two cups of water. Boil for 5 minutes let cool completely and strain, keeps in refrigerator for a long time.

Can also brew ginger tea with ginger tea bags or a combination of tea bags and fresh ginger. 


Turkey Burger


2 lb. ground turkey

1 large egg, beaten

2 cloves garlic, minced

2 tbsp. Worcestershire sauce

4 tbsp. freshly chopped parsley

½ tsp Kosher salt

1 tsp Freshly ground black pepper

1 tbsp. extra-virgin olive oil

½ cup chopped fresh spinach

½ cup chopped onions

¼ cup green or red bell peppers


  1. In a large bowl, mix together turkey, egg, garlic, Worcestershire sauce, and parsley, then season with salt and pepper.  
  2. In a medium skillet over medium heat, heat oil sauté onions, spinach, and bell peppers. Add to ground turkey and mix.  Shape into meat loaf using water to smooth out the meat loaf for better consistency while cooking.  Cook until well done 165 degrees.  Serve  hot

Garlic Cilantro Brown Rice


2 cups of water

6 cloves of garlic, minced

2 tsps of salt

2 bay leaves

1 tablespoon  olive oil or other oil

zest of 1/2 a lime juice from 2-4 limes

1 bunch of cilantro 

4 green onions


Bring water to a boil with garlic, salt, bay leaves, oil, and lime zest.

When water starts boiling, add the rice, stir it and close with the lid.

Start a timer for 45 minutes.

Halfway through cooking, water will have mostly evaporated, open lid, and give the rice a quick stir and close back up until cooking is complete.

Once the timer goes off, add the remainder of ingredients; lime juice, green onions, and cilantro.

Mix all ingredients in and enjoy!

Sugar Free Banana Pudding


2 Boxes instant sugar free vanilla pudding
4 cups low fat milk
16 oz. low fat vanilla wafers
2 cups orange juice
6-8 sliced bananas, to be dipped and drained in orange juice


Slice bananas and dip in orange juice to prevent browning. Drain and set aside. In separate bowl instant sugar free banana pudding with milk and whip until smooth.

In separate bowl instant pudding, with milk and whip until smooth. Add low fat cool whip to pudding, stir and chill.

In a small wine glass, layer on bottom of the glass: Vanilla wafer, Banana, Pudding, repeat until pudding remains on top. Serve Cold.

Serves 12-14/ 1/2 cup servings

Fresh Stop Turns 5

It has been five years since the Fresh Stop Mobile Market was launched to help food insecurity in food desert throughout Central Florida by providing fresh produce at affordable prices. Since its inception, The Fresh Stop has served over 40,000 people and distributed over 75,000 pounds of food.

In celebration of this milestone, Hebni hosted a birthday celebration on January 16th community to come out and celebrate. Attendees were able to take a tour of the Hebni facility and the bus to further learn more about the services offered by Hebni and the bus.  The event featured prizes, food demonstrations, music, and more! It was a fun and exciting event to have the community engage with the bus, and further, learn more about the programs and resources offered.

Make sure to follow us on our social media @thefreshstopbus or log on to our website www.thefreshstopbus.com for more info.

Hebni to Host 2nd Annual Wobble for the Win

Building on the success of last year’s event, Hebni Nutrition, will host its 2nd annual “Wobble for the Win” health and wellness awareness event on Saturday, April 11, 2020, at historic Tinker Field in Orlando. The free event is designed to resemble a 5K race, but instead of running, participants will be treated to fun, family dance event to promote the benefits associated with movement through exercise.

“We know that by incorporating small amounts of moderate-to-vigorous physical activity can transform lives and reduce the risk of chronic diseases and other conditions that often are more common or severe among racial and ethnic minority groups,” says Glen R. Providence, Executive Director of Hebni Nutrition. “Not everyone can run a 5K race but the majority of people, in our way special can dance”, continued Providence. Prizes will be awarded throughout the event in various categories including the group with the most participants and the oldest/youngest participants. Participants can register individually or as a team using the event’s page.

Organizations including schools, churches, sororities, and fraternities are encouraged to register. The event will have wellness screenings, family games. cooking and gardening demonstrations, healthy food trucks, a food drive giveaway, and an Easter Egg hunt. Registration information can be found on Hebni’s website, social media pages, and Eventbrite.

Hebni Nutrition is a community-based, nonprofit agency formed in 1995 to educate high-risk, culturally diverse populations about nutrition strategies to prevent diet-related diseases. Hebni’s mission is to provide culturally appropriate nutrition education and intervention strategies to prevent diet-related diseases. Hebni also operates the Fresh Stop Mobile Farmers Market, a repurposed bus launched in 2015 to serve food desert neighborhoods. The bus offers fresh fruit and vegetables in community-centered locations at budget-friendly prices.


Beef Stroganoff For Noodles


Due to March being National Noodle Month, we decided this was an excellent recipe to share with you for this month.


Cook Time: 30 min

  • Level: Easy
  • Yield: 6 servings



  • 1 1/2 pound ground beef 80/20 lean (hamburger)
  • 1 tablespoon of olive oil
  • 3 1/2 tablespoon butter
  • 1 teaspoon of chopped garlic
  • 1 small onion, finely chopped
  • 1 pound mushrooms, domestic or wild, caps only thinly sliced
  • 2 cup low-sodium beef broth
  • 3 tablespoons flour
  • 1/2 cup fat-free, half and half
  • 2 tablespoons Dijon mustard or brown mustard
  • 3/4 cup fat-free, sour cream or plain yogurt
  • 4 tablespoons minced fresh chives or dill
  • 4 tablespoons minced fresh or dry parsley
  • 1 tablespoon (1/2 for meat & 1/2 for sauce) Salt and black pepper, or to taste
  • 4 cups medium egg noodles, cooked



  1. In shallow bowl, please ground beef, salt, black pepper (mix).
  2. Then make small meatballs.
  3. Add olive oil in skillet over medium heat, then meatballs.
  4. Brown all over for about 2 to 3 minutes.
  5. Remove meatballs onto clean plate.
  6. Then in a clean deep skillet, over medium heat add butter, garlic, onions, mushrooms (sauté until tender).
  7. Add beef broth, meatballs, and parsley.
  8. Let simmer for about 3 to 5 minutes.
  9. Stir flour in half and half, pour in skillet, stir and simmer 3 to 5 minutes.
  10. Lower heat is bubbling, add mustard and sour cream.
  11. Stir and let simmer for about five minutes, without boiling, but until sauce thickens.
  12. Then spoon over cooked noodles and garnish with dill or chives.


Egg Noodles

  1. Add 2 1/2 cups of water in a shallow pot.
  2. Add 1/4 teaspoon of salt.
  3. Add 1/2 teaspoon of oil.
  4. Let water heat for about 2 minutes (medium-high heat).
  5. Then add 4 cups of egg noodles.
  6. Stir 1 to 2 minutes (for not to stick).
  7. Once tender, remove from hot water to strainer.


Fresh Stop Bus Forms New Stops at Orlando Neighborhood Improvement Corporation

Fresh Stop Bus continues its partnership today with Orlando Neighborhoods Improvement Corporation (O.N.I.C) Making new stops at
Emerald Villas, Golden Oaks & Boca Club Apartments.

Thanks to the residents of Palm Grove Gardens for welcoming and showing support to The Fresh Stop Bus!

Please click link to see the daily schedule locations.

Hebni Participates in Walk A Mile With A Child

Great group eager to learn from Roniece Weaver.


Finalist in this years Victory Cup Initiative

Our day of victory is here! Congratulations to the top three recipients: Cannonball Kids’ cancer,ELEVATE Orlando and IDignity, as well as every other winner today, Hebni Nutrition Consultants, Inc.Holocaust Memorial Resource and Education Center of FloridaIDEAS For Us, La Amistad Foundation, Inc., New Hope for KidsOrlando Repertory Theatre and Zebra Coalition. We want to thank each nonprofit finalist, our judges, sponsors and attendees for making the season of#VictoryCupInitiative 2018 a true success.

We are humbled and honored to have been selected as a Finalist in this years Victory Cup Initiative. Today’s event was powerful and inspiring. Congratulations to all of the participants and a big shout out to Ashley, Loran and the VCI Board