Now if this salad doesn’t say summer, I’m not sure what does! I love finding new ways to enjoy healthy greens as I often get stuck in a rut of creating the same ol’ salad. I love that this one incorporates berries, they’re such nutrition powerhouses! I imagine you could substitute blackberries for whatever berry suites you. Oh, and if making your own salad dressing seems difficult, this recipe will prove just how simple it really is!
What you’ll need (please visit The Doctor’s Daughter for full recipe & instructions)
- Arugula (or whatever greens you’d like)
- Blackberries (or whatever berry you’d like)
- Olive oil
- Fresh Squeezed Lime Juice
- Salt & Pepper
How refreshing does this look? I love the idea of homemade granitas in the summer time. They are typically a healthier treat than ice cream and simple to make. This recipe adds a little twist by incorporating wine. Sounds amazing to me! The only caveat would be the sugar, I’d likely use honey or agave nectar in place of.
For the full recipe and instructions visit Gourmande in the Kitchen
My youngest son has a birthday coming up, and he wants to make pancakes for his birthday breakfast. That is one of the special things we do together, so I was very happy he asked for that. I wanted to make these birthday pancakes extra fun for him, and I think these pancake pops will certainly do the trick! I usually cut his pancakes into strips so he can dip them in syrup, but this will be so much more fun! This recipe comes from number-2-pencil and it is really easy to accomplish. The pancakes need to be hardy enough to stay on the stick, so I would advise following the recipe below. But, don’t worry, it is an amazingly delicious recipe!
by Melissa at No. 2 Pencil
Makes about 20 bite size pancakes
1/2 cup all-purpose flour
1 tablespoon of sugar
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of kosher salt
1/2 cup of fat-free plain Greek yogurt
1-2 tablespoons of milk, depending on the thickness of the yogurt you use
2 tablespoons of melted and cooled butter
1 egg, lightly beaten
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Add Greek yogurt, butter, and lightly beaten egg to the same bowl. Add enough milk to make batter stir-able, 1-2 tablespoons depending on the thickness of the yogurt.
Making the “pops”
- Scoop out a heaping teaspoon of pancake batter.
- Drop the pancake batter onto the hot griddle. Give the pancake about a minute to set up on the griddle side so the lollipop stick won’t go all the way through, then place the lollipop stick in the batter just shy of the top of the pancake. Press stick down and use your spoon to smooth out the valley in the batter, that way you will have pancakes that look perfect on both sides!
- Space the rest of the pancake pops out, so you have room to add the sticks.
- They cook really quickly since they are so small. About 4-5 minutes on the first side, and around 3 minutes on the second side. Once the edges start to dry out, they are ready to turn.
- To flip the pancake pops use a small spatula to lift them up a bit, then you can use the lollipop stick to give them a quick turn. The lollipop stick was warm, but it wasn’t too hot to handle. Just be careful not to touch the griddle!
Remember those long skinny ice pops we had as kids? I used to love those! I’m not sure there are many kids who don’t love them however now that I’m a parent I gotta tell ya those will certainly not be a summer staple in our house. Why? The ingredients are way to scary for me to feed to my child….high fructose corn syrup, artificial dyes. Nope, not for my kiddo! That’s why when my sister-in-law told me about Zip Zicles I was so excited! These things are genius. They allow you to make your own long skinny popsicles so your kids can still enjoy them and you can feel good about it. Oh, and you can wash and re-use them if you’d like and they’re BPA free!
ZipZicles – $2.99 for 12
Oh Momma! This may be the most delicious sounding dessert I have ever seen. Watermelon is my wife’s all time favorite, and any dessert that includes lemon is ok in my book! Put the two together, and you have one perfect post BBQ dessert for summertime in the back yard! I am most definitely making this for my wife for Mother’s day. I’m so excited, I want to run out now and grab the ingredients! This recipe comes from RightAtHome.com
- 1 box round vanilla wafers (12 oz.), finely ground
- 1 stick unsalted butter, melted
- 5 cups watermelon juice (from about 1/2 of a large watermelon)
- 1/2 teaspoon lemon zest (from 1 lemon)
- 1/2 cup fresh lemon juice (from 2 large lemons)
- 1/2 cup sugar
- 1/2 cup heavy cream
- 4 small envelopes (1 oz. total) of unflavored gelatin, (see chef’s note)
- 1/4 cup confectioners’ sugar or 1 cup whipped cream, for garnish
step 1 Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on the long sides of the pan. Spray the foil with cooking spray.
step 2 Mix the melted butter into the finely ground vanilla wafers and add 2 Tablespoons of water. Mix well and press the crumbs onto the bottom of the prepared pan, forming a crust. Bake the crust for 20 minutes and allow to cool.
step 3 Set aside 2 cups of the watermelon juice in a small bowl. In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and heavy cream.
step 4 Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid, or “bloom.” After the gelatin blooms, heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melted into the juice and the liquid is smooth.
step 5 Add the watermelon juice with the melted gelatin to the larger bowl of juice from Step 3. Stir to combine. Gently pour the mixture over the prepared crust from Step 2 and place in the freezer for 2 hours or until the mixture is firm. (Alternately, place the pan in the refrigerator and allow to set for 3 to 4 hours.)
step 6 Keep in the refrigerator until ready to serve. Before serving, cut the watermelon bars into squares. If desired, sprinkle each serving with confectioners’ sugar or a dollop of whipped cream.
To make watermelon juice, simply place the watermelon cubes in a blender or food processor and blend until smooth. Strain the mixture with a strainer into a bowl.
Unflavored gelatin is commonly packaged in small envelopes (one or more envelopes to a box). Look for it in the pudding and gelatin section of your grocery store.
If you are looking for a nice cocktail made with fresh fruit, but want something other than sangria, this should whet your whistle just right! This is an Australian recipe from Taste.com.au and I think it will make a delicious summer beverage. A good amount of tartness to balance out the sweetness, and a delicious amount of fresh fruitiness!
- 2 oranges, cut into 8 wedges
- 1 ruby red grapefruit, coarsely chopped
- 2 tbs caster sugar (can substitute with confectioners sugar)
- 1 cup crushed ice
- 125ml (1/2 cup) white rum
- 125ml (1/2 cup) limoncello
- 125ml (1/2 cup) chilled tonic water
- Step 1Place the orange, grapefruit and sugar in a plastic bowl. Use the end of a rolling pin, or muddler, to pound until lightly crushed.
- Step 2Divide orange mixture among serving glasses. Top with ice. Pour over the rum, limoncello and tonic water to serve.
It’s almost ice cream season! Although I don’t indulge too often in traditional ice cream I do enjoy coconut milk varieties. I’m not a big hot fudge sauce kind of gal but my husband loves a little atop his ice cream every now and then. I love this recipe as it’s all natural, no refined sugar and even vegan. Think it certainly worth a try!
You’ll Need: (get full recipe & instructions at Top With Cinnamon)
- Almond or Cashew Milk
- Baking Chocolate
Nothing better than an ice cold cocktail on a warm spring day! Tangelos and oranges have been plentiful at our local markets so when I saw this recipe for a Tangelo Margarita I knew I had to give it a try.
Full recipe & instructions at Confections of a Foodie Bride.
For 2 servings you’ll need:
- 3 0z margarita mix (homemade preferred)
- 5 oz tangelo juice (from 3 tangelos)
- 3 oz tequila
- Salt for the rim (optional)
Continuing my journey on the strawberry bandwagon I just had to share this. Fresh, homemade strawberry ice cream sandwiched between two vanilla waffle cookies….oh my! Now this is a total guilty pleasure sort of treat, not something I’d eat very often due to all the dairy and high sugar content…..but every now and then you gotta make an exception. Let me tell ya this is an exception I’d be delighted about. Yum!
Recipe & instructions found on Sweet Affair (note instructions in English are toward the bottom)
During college I lived in South India for a few months, and I fell in love with the food there to the point where I still think about it at least every week. One of my favorite foods was the mango lassi. I got it every chance I could get! A couple weeks ago some good friends of ours brought South Indian food to our house for my birthday, and I was in heaven. Since that day I have not been able to get the mango lassi out of my head! So I decided I should make my own. While I was looking at recipes I saw this one for mango lassi popsicles and had to share it. So healthy, so delicious, and seems like it should be a naughty dessert! Thanks to TheBlackPeppercorn for this recipe!
- 2 cups mango fruit, cubed
- 1 cup yogurt
- 1 cup milk
- 3 tbsp honey
- ¼ tsp cardamom
- Puree all ingredients in a blender until smooth and runny.
- Pour the mixture into popsicle molds.
- Freeze until solid.
- Enjoy them on a hot summer day!