Nothing says summer, quite like an ice cold popsicle. Today, I was inspired by my 2 year old son, so we set off to make some homemade popsicles to get us through this Florida summer heat! Enjoy!
Fruit Popsicles – Yields: 6 pops
2 cups seedless watermelon chunks
1 banana, peeled & sliced
1 peach, peeled & cubed
2 kiwi, peeled & sliced
1/2 cup fresh blueberries
Place watermelon into blender, puree & set aside. Place 2 slices of each banana, peach, & kiwi into popsicle mold, followed by equal amounts of blueberries. Use popsicle stick to mix fruit together and push against the mold walls. Fill all molds with watermelon puree, add sticks, and freeze. To remove popsicles, run hot water over outside of mold until loosened.
Every once in awhile I get this HUGE craving for peanut butter and today was no exception. What I really wanted was a quick and easy yummy dessert, without a lot of effort, but that’s also gluten free. Enter…the flourless peanut butter cookie. 🙂 (Make sure to use all gluten-free ingredients)
Flourless Peanut Butter Cookies
Total time: 40 minutes – Makes 36 cookies
2 cups creamy peanut butter
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
2 tsps baking soda
1/2 tsp kosher salt
Heat over to 350º F. Line 2 baking sheets with parchment. In a large mixing bowl, mix all ingredients together until smooth.
Shape dough into small balls and place 2″ apart on lined baking sheets. Using the tines of a fork, flatten each ball in a crisscross pattern.
Bake 10-12 minutes or until puffed and golden. Let cookies cool slightly then transfer to a rack to cool completely. Cookies will deflate as they cool.
Enjoy…and try not to eat them all in one sitting! 🙂
One of the many things I love about going gluten-free is that I have chosen to make my own foods instead of buying them pre-made. This way, I know exactly what ingredients are being used and what I’m putting into my body.
For a super-quick dinner, try this delicious pesto sauce over gluten-free pasta and chicken. Delicious!
4 oz fresh basil leaves
2/3 cup extra virgin olive oil
1/4 cup fresh pine nuts
4 garlic cloves, crushed (2 if you don’t like it spicy)
Salt, to taste
3/4 cup shredded manchego cheese
In food processor, mix together first 5 ingredients until blended well. Transfer pesto to bowl and fold in manchego cheese.
Pesto is great served over pasta, chicken, omelets, salads or tomato & mozzarella and it keeps for weeks. Just transfer to mason jar, cover with a layer of olive oil, cover and refrigerate.
Not pregnant? That’s OK! It’s a heart-healthy cookbook for everyone!
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Want to add a little zest to your dish? Check out these 5 spices that are calorie-free and full of phynutrients!
Oregano – 1 tsp. contains 6 micrograms of vitamin K and the same amount of antioxidants as 3 cups of spinach! Stir in soup, shake on pizza, or add to your favorite pasta sauce.
Cinnamon – The antioxidant compounds in cinnamon help prevent hunger cravings by improving the way your cells metabolize glucose. Add a dash of cinnamon to your sweet potatoes, coffee, or water.
Cayenne Pepper – This spice contains Capsaicin, which helps turn up your body’s thermostat & revs up your metabolism to help burn extra calories. Stir in to your favorite guacamole recipe, hummus, or shake on popcorn.
Ginger – This awesome spice helps settle upset stomachs and can also lessen workout-induced soreness. Add 1/8 teaspoon of ground ginger to pancake batter, peanut butter, or sprinkle over vanilla frozen yogurt.
Nutmeg – Nutmeg can help prevent cavities. Add 1/4 tsp to ground coffee for a hint of sweetness.
Oregano Salad Dressing
1 tsp. olive oil
pinch of red pepper flakes
1/2 tsp. oregano
Heat olive oil, red pepper flakes, and oregano in small sauce pan over medium-low heat for 2 minutes or until fragrant.
I am a huge lover of breakfast and eggs are always on the menu. To change things up a bit – try this Salmon Frittata recipe…all the yummy goodness of quiche without the crust!
Total TIme: 25 minutes – Serves 4
6 oz fresh asparagus tips
4 oz package of smoked salmon
2 tbsp butter
2 cups homestyle sliced potatoes
1/4 cup red onion, diced
1/2 tsp seasoned salt
6 eggs, beaten
1 cup swiss cheese, shredded or Manchego cheese
1/4 cup dried tarragon
Preheat large sauce pan on medium-high heat for 3 minutes. While heating, cut asparagus into bite-sized pieces. Remove skin from salmon and cut into bite-sized pieces. Place butter in saucepan, along with potatoes, onions, asparagus and salt. Cover and cook for 5 minutes. Stir often. Add salmon and cover. Cook for 5 more minutes or until potatoes are tender and browned, stirring as needed.
Pour eggs evenly over salmon mixture. Sprinkle tarragon and cheese on top, but do not stir. Cover and reduce heat to low and cook 8-10 minutes. Frittata is done when eggs are puffy and bottom is golden brown. Serve immediately.
Sundaes are the perfect treat for a hot summer day! Ice cream, hot fudge, cherries, nuts, and whipped cream – it doesn’t get much more perfect than that! Today, we’ve put together our favorite sundae recipes – click the links below to see each recipe. Need an excuse to indulge? Ok – It’s also National Hot Fudge Sunday Day! 😉
Looking for a great standout appetizer or a romantic treat for two? This recipe is sure to be a big hit! Go ahead & splurge a little – today is National Caviar Day!
For even more flair – pair with your favorite champagne from France.
small cucumber, scrubbed well
1/3 cup sour cream
1 Tablespoon dried dill weed
fresh ground pepper, to taste
1 jar red salmon caviar
fresh dill sprigs, garnish
8 thin slices whole wheat bread
Slice cucumber into 1/4″ rounds. In small bowl mix sour cream, dill, and pepper. Place one teaspoon of the sour cream mixture on each cucumber round. Top with caviar and dill sprig. Toast bread, cut into shapes using your favorite cookie cutter, and butter. Place toast shapes around outside of serving platter, cucumber rounds in the center, and serve immediately,.
We just returned from the El Dorado Royale Resort in Tulum, Mexico where one of their featured lunch restaurants, Health Bar, had an out-of-this-world smoothie bar. Here are two of my favorites that I will be trying to recreate at home. Now, where can I find some cactus?
Tropical Protein Shake:
Strawberry, Banana, Mango, Pina Colada & Protein Powder
Fiji Tropical Smoothie:
Jugo de Toronja, Nopal, Apio y Perejila or Grapefruit, Cactus, Celery, & Parsley