Today was a FUN and FIT day, today we attended the Florida Blue presents Fun and Fit as a Family sponsored by Carnival featuring Kellogg’s Kidz Kitchen at Jungle Island. We were up bright and early this morning to get ready to have a Fun and Fit day, we arrived at Jungle Island at around 10:30 AM. Jungle Island was buzzing with kids and their parents, as soon as we arrived we were greeted by music, children laughing and playing.
As you can imagine a Fun and Fit festival entitles lots of activities geared at having Fun while been Fit. There were lots of colorful tents where you could find many different kind of fresh foods, kids activities and the best things, lots and lots of free foods and goodies. There were also celebrity chefs at hand to teach both parents and kids how to have fun and be fit in the kitchen, we had the chance to see Chef Aaron Sanchez do a food demonstration with kids ages 3 to 7. The day was full of fun activities and my kids were so thrilled to learn and have fun at the same time.
Check out some of the recipes that were be featured during this event.
Chef Robert Irvine
Chef Robert Irvine’s Transitions Lenses Spiced Green Apple Granita
*All rights reserved
2 cups Water
2 cups Granulated Sugar
2 tablespoons Sriracha
7 whole Medium Granny Smith Apples
1 cup Apple Sauce
1 tablespoon Salt
Directions:
START blend of water and sugar (simple syrup) in saucepan over medium. Heat until sugar dissolves, then CHILL syrup in cooler until cooled. Next PEEL, CORE and ROUGH-CUT apples, then PUREE apples in food processor. Then ADD sriracha and sea salt and blend, then REMOVE from processor and hold. Finally BLEND in simple syrup and applesauce to pureed apple mixture. POUR into shallow pan, not allowing liquid to exceed 1.5 inches in depth PLACE shallow pan infreezer, level, stirring (folding) mixture throughout freezing process (4hours) or finish in ice cream maker according to manufactures directions.
Chef Robert Irvine’s Transitions Lenses Carrot Lemon Thyme Sorbet
*All rights reserved
1 tablespoon Lemon Zest
1 cup Carrot Juice
1 cup Water
3/4 cup Granulated Sugar
1 teaspoon Thyme-Minced
1 cup Fresh Lemon Juice
3/4 cup Sparkling Water
Directions:
Over medium high heat, bring water, juice lemon zest, mint and sugar to a boil. Once boiling, REDUCE heat to medium and simmer for additional 10 minutes, then REMOVE from heat and pour through chamois, then cool. Next in a bowl, ADD prepared syrup and sparkling water and then finish in ice cream machine.
Disclosure: My family and I received complimentary tickets to the Fun and Fit Festival at Jungle Island to facilitate this review. No monetary compensation was received.