Watermelon Sorbet

1 small melon , cubed (use at least 1/2 melon)

3/4 cup water

1/2 tsp dry pectin

lime zest (3 limes)

2 Tbsp lime juice

1 cup sugar

1 bunch mint leaves, chopped

Icecream machine, chilled the churner

Combine water, pectin, lime zest, lime juice, and sugar and heat on the stove until melted.  Do not overcook.  Set aside.Add melon to the blender and beat on low speed, do not beat the seeds in.  Strain and save the juice only. Set aside. You should have about 2 cups pureed.

Take cooled sugar water and strained melon pulp (about 2 cups) and combine.  Add mint leaves to the blender and until minced.Remove from blender.  You should have about 3-4 cups of watermelon puree/sorbet mix.Pour sorbet mix  into the cold ice cream churn and churn for at least 30 minutes.  When it becomes solid, place in a storage container and place in freezer until it gets firm.

Serve a 1 oz scoop as a refreshing bite.



1/4 c. extra-virgin olive oil

2 tbsp. red wine vinegar

1/2 tsp. kosher salt

3 c. cubed seedless watermelon

1 c. medium cucumber, chopped

1 c. crumbled feta

1/2 c. red onion, thinly sliced

1/2 c. coarsely chopped mint

Flaky sea salt, for garnish (optional)


  1. In a small bowl, whisk together olive oil, red wine vinegar, and salt. 
  2. In a large serving bowl, combine watermelon, cucumber, feta, red onion, and mint. Pour over dressing, tossing to combine.
  3. Garnish with more mint and flaky sea salt. 

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

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.