There’s something about Spring that whispers, “eat healthy”. It could be because the weather is warming up or maybe because everything is in bloom. It’s difficult to pinpoint the specifics but either way, here I am making and eating delicious salads for lunch and smaller side salads to go with dinner. I think the key to a great salad is making sure you take it beyond just the romaine, tomato, cucumber and balsamic. Adding something as simple as avocado, or roasted brussel sprouts can take your salad from just okay to awesome! Take a look at these 7 Spring salads that kicked it up a notch.
Tag Archives: healthy
1 ¼ cups lemonade
3 – 4 kiwis, peeled and sliced
- Blend the mangoes in a blender or food processor until pureed. Add the lemonade and blend well.
- Fill your popsicle molds ⅔ of the way full.
- Place the sliced kiwi into the molds. I fit two slices per mold.
- Freeze for about 1 ½ hours before inserting popsicle sticks
- Freeze until solid, about another 3 – 4 hours.
Three of my favorite things about Summer; fresh lemonade, watermelon and corn on the cob! Until last Summer I had no idea there are so many delicious ways to have corn on the cob. So I’ve gathered up my top 7 favorite ways and decided to share. Take a bite:
- 1/2 cup heavy cream
- 6 tablespoons honey, divided use
- 1 large watermelon slice about 10 inches in diameter
- 1-2 small apricots, sliced
- 4-5 strawberries, quartered
- 6-8 raspberries
- 12-14 blueberries
- sprigs of mint
Place heavy cream in chilled mixer bowl and on medium-high speed beat until thick, about 2-3 minutes. Turn mixer to lowest setting and add in 2 tablespoons honey and beat until stiff peaks form, about 1-2 minutes. Spread whipped cream on top of watermelon slice and top with as little or as much fruit and mint as desired. Drizzle honey on top when ready to serve.
via Bakers Royale
How tasty do these look?! Ombré goodness made with fresh fruit that will help keep you cool through the end of the Summer. I spotted this recipe on Cookie Dough and Over Mitt blog and with how hot it’s been (le sigh) these popsicles really hit the spot! Grab the recipe:
- 1 + ¼ cups fresh raspberries
- 2 T. granulated sugar
- 2 6 oz. yogurt, french vanilla
- 1 T. lemon juice
- zest of 1 lemon
- Place the fresh raspberries in a fine mesh strainer. Press the raspberries with a spatula and continue to work it until all of the juice is in the bowl and only the seeds and some skin is left in the strainer. Discard seeds.
- Add the granulated sugar into the raspberry puree. Stir to combine. Set aside.
- In a mixing bowl, add in the yogurt, lemon juice, and lemon zest. Stir to incorporate.
- Scoop the yogurt into four popsicle mold cavaties. Try to keep it even.
- Put the raspberry puree into a cup with a spout or spoon it into the molds to the top. Using a knife or a skewer, poke the raspberry puree down into the yogurt mixture until it’s mixed to your liking. Avoid stirring to get the swirled effect like mine.
- Place the popsicle sticks or tops in. Freeze overnight until set.
- Run hot water on the outside of the mold for about 30 seconds. Pull popsicles out and serve.