Strawberry Ice Pops

I recently purchased these ice pop mold from Amazon, and borrowed this book from the local library. This book is full of real fruit recipes and I can’t wait to try the cantaloupe, watermelon, avocado (yes, avocado!), lime, spicy pineapple, and maybe I’ll try the roasted banana ice pops. I am almost tempted to purchase this book! šŸ˜‰
Verdict: This is the first recipe in this book, probably because it’s the most basic and well-loved flavors. It was very easy to make and of course, there is a little waiting involved, but these are definitely worth making. Yes, there is sugar in these, but I’m sure you could substitute with another type of sugar. Next time I’ll use less sugar because theseĀ are pretty sweet. If you’re using super ripe and sweet fruit, adjust your sugar content accordingly – unless you like super sweet popsicles. Thanks for reading, enjoy!
Strawberry Paletas – adapted from Paletas
  • 4 cups fresh strawberries, hulled and quartered
  • 3/4 cup sugar (**I used vanilla sugar**)
  • 1/2 cup water
  • 2 tsp. lemon juice

Directions:

Combine the sugar and strawberries in a bowl. Let sit until the strawberries start releasing their natural juices, 20-30 minutes. Place in a saucepan with the water over medium heat. Simmer until they are slightly softened, about 5 minutes. Let cool to room temperature.

Transfer the mixture to a blender or food processor, add the lemon juice, and puree until smooth. If using conventional molds, divide the mixture among the molds, snap on the lid and freeze solid, about 5-8 hours.

Cucumber, Tomato and Feta Salad

Last night I decided I needed to find some simple and tasty recipes that were full of vegetables. Fruits for me lately haven’t been an issue, but there are so many ways to eat a green salad, right? So I came across this little gem of a salad with no lettuce! The dressing sounded easy enough, so I went with it. You could easily double the amounts of veggies and make this salad for two people with the amount of dressing it makes. This is a light, fresh and refreshing salad and it’s full of the great “stuff” your body needs to work efficiently. Today I went to the gym – spin class of all things, which I had missed for the past three weeks…I thought for sure I was going to kill myself on that bike – I don’t know how to slow down or take it easy. It’s all or nothing! Anyway, I felt so much different thanĀ I usually do: I wasn’t exhausted, drained or out of breath like I normally am. Changing my diet has really made an impact on my energy level and I just feel lighter. It’s amazing and extremely motivating to keep it up. I will post another salad recipe without lettuce soon – it’s so good, especially if you love black beans! Thanks for reading, enjoy!

Cucumber, Tomato and Feta Salad – adapted from Jessica’s Food

  • 1 cucumber ( I always use English cucumbersĀ )
  • 1 tomato ( I seeded a Roma tomato )
  • thinly sliced red onion to taste
  • 2 TBSP crumbled feta cheese

Dressing ingredients –

  • 3 tbsp olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1/2 tsp dry oregano
  • salt and pepper to taste
  • juice of half of a lemon

Directions –

Whisk together all of the dressing ingredients. Pour the dressing* over the chopped vegetables and feta cheese, refrigerate for several hours. I dressed the vegetables in a Tupperware so that I could occasionally give it a shake and redistribute the dressing.

* I recommend pouring just half of the dressing on at first and tossing with the vegetables. Then if it needs more you can add more. Depending on the size of your vegetables you may need all or less of the dressing.