The Healthy You Diet Frozen Fruit Pops

Memorial Day marks the unofficial start to summer and gets me in the mood for cool, refreshing foods. If you are looking for a sweet treat to help enjoy the long weekend, healthy homemade popsicles can hit the spot.

As seen in “The Healthy You Diet”, these Frozen Fruit Pops are made with 100% real kiwifruit, cherries, and pineapple, and contain no added sugar. It’s a fun kitchen activity to do with the kids and we love enjoying the “fruits of our labor” just a few short hours later.

What are your favorite foods to make or enjoy over long holiday weekends?

Frozen Fruit PopsReprinted from “The Healthy You Diet” by Dawna Stone. Copyright (c)2014 by Dawna Stone. Available wherever books are sold.

Frozen Fruit Pops
Servings
6
Servings
6
Frozen Fruit Pops
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a mini blender, puree the kiwi until smooth. Transfer 3⁄4 cup of the mixture to a glass measuring cup (discard any excess or reserve for another use), add the lime peel, and stir to mix. Pour into 6 molds (4 ounces each) and freeze for at least 1 hour or until almost solid. The puree will not fill the molds.
  2. Rinse out the blender canister. Puree the cherries and almond extract until smooth. Pour over the kiwi layer. The cherry puree will not top off the mold. Insert a wooden fruit pop stick into each mold. Freeze for 45 minutes or until almost solid.
  3. Rinse out the blender canister. Blend the pineapple and orange peel until smooth. Pour over the cherry layer to come nearly to the top of the molds. Freeze pops for several hours or until solid. Before serving, dip the molds briefly in warm water to loosen the pops.
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Strawberry, Watermelon, & Feta Salad

Sometimes less is more. I enjoy complex salads, but there is something to be said about a simple, easy-to-make salad that features the season’s best produce. The fruit in this recipe adds a little sweet citrus, while the feta provides a little savory taste.

Straweberry Watermelon and Feta Salad

Strawberry, Watermelon, & Feta Salad
Servings
2
Servings
2
Strawberry, Watermelon, & Feta Salad
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a salad bowl, combine the arugula, strawberries, watermelon, mint, and feta cheese.
  2. In a small bowl, whisk together the olive oil, balsamic vinaigrette, salt, and pepper. Pour the dressing over the salad and toss gently until coated. Divide between 2 plates and serve.
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Dairy-Free Peanut Butter Chocolate Chip Ice Cream

I was on a mission to develop a dairy-free ice cream. It took a few tries, but I finally found a balance that worked. Banana was used for the base to create a creamy consistency, and coconut milk for thickness. The end result tastes like a chocolate covered banana dipped in peanut butter…the perfect afternoon snack or after-dinner dessert.

Stay tuned for more dairy-free ice cream flavors to come for summer!

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Peanut Butter Chocolate Chip Ice Cream
Servings
4-6
Servings
4-6
Peanut Butter Chocolate Chip Ice Cream
Servings
4-6
Servings
4-6
Instructions
  1. Combine coconut milk, sugar, bananas, and vanilla in a blender. Blend on high speed until smooth.
  2. Pour mixture into a glass or stainless container. Fold in peanut butter and chocolate chips. Freeze overnight.
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Quinoa Stuffed Peppers

Confession: I am not a huge fan of bell peppers; or at least I didn’t think I was. I typically avoid cooking with them or leave them untouched on my plate at a restaurant. But when a recent video shoot left me with a surplus of beautiful red and yellow peppers, I couldn’t let them go to waste. It was time to give them another go.

With quinoa as the base and the addition of a few veggies, almonds, cranberries, herbs, and spices, I was able to create a quick and easy stuffing for the bell peppers. The sweet taste and tender texture of the peppers balance the quinoa stuffing perfectly.

In “The Healthy You Diet“, I encourage readers to give new foods a try, even if they think they don’t like them. It was time I listened to my own advice. This recipe changed everything I previously thought about peppers, and instead of avoiding them I now crave them!

Bell Peppers Whole

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Quinoa Stuffed Peppers
Servings
4
Servings
4
Quinoa Stuffed Peppers
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400°F.
  2. In a saucepan over medium-high heat, combine the quinoa and broth and bring to a boil. Reduce the heat to low, cover, and cook for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.
  3. In a Dutch oven over medium-high heat, heat the oil. Add the onion and cook, stirring frequently, for 4 to 5 minutes, or until translucent. Add the carrots, and garlic, and cook stirring frequently for 1 minute. Add the reserved quinoa, cumin, oregano, salt, pepper, almonds, and cranberries and cook for 1 to 2 minutes more. Set aside to let filling cool until slightly warm.
  4. Oil a 9x12 baking pan. Divide the quinoa mixture evenly among the bell peppers. Place the reserved top on each pepper and arrange them upright in the pan. Cover the peppers with foil and bake for approximately 30-40 minutes or until peppers are tender and filling is hot throughout. Transfer to plates and serve.
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