Blueberry Frozen Yogurt Pops

   

    Happy May 21st! This month's recipe redux theme is DIY kitchen essentials. With the warmer weather upon us I decided to make one of my summer kitchen essentials...popsicles.  When the summer months come I am always looking for a cold treat.  Unlike my husband who can eat ice cream every night, I prefer something a bit healthier on occasion.  So I created my Blueberry Frozen Yogurt Pops to indulge in without the guilt.  And get this, there are only two ingredients in this recipe and I bet you have both in your refrigerator right now. All you need is Greek yogurt and fruit. I used vanilla Greek yogurt and blueberries, but whatever flavor combination you like, go for it!

    This recipe ended up requiring a lot of improvisation and creativity. For one, I lost my Popsicle molds and, two I didn't have Popsicle sticks. But turns out a muffin tin is a great Popsicle mold.  Sure, the shape is different but I actually had an easier time getting them out than I did using the molds. Also, the colorful straws I had added the perfect pop of color and held up the Popsicles just fine.

    These popsicles make a great dessert, but are equally as healthy for a cold breakfast on a hot summer morning or as a cool afternoon snack. And if one isn't enough, go for a second. I promise you won't be judged. :)

Blueberry Frozen Yogurt Pops
Servings: 3

Ingredients

• 1 cup vanilla non-fat Greek yogurt
• 1/2 cup fresh or frozen blueberries (can substitute with other fruits)

Directions

1. Mix blueberries into yogurt and evenly spoon mixture into 6 muffin cup tins.

2. Place a 3-inch cut straw or Popsicle stick into each.

3. Place muffin tin in freezer for at least 3 hours. Remove and let sit on the counter for 5 minutes to make it easier to remove pops from muffin tin.

4. Enjoy or place in air tight container in thefreezer and enjoy throughout the summer!

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Dill Quinoa with Fava Beans

    This months recipe redux theme is "Spring Cleaning".  I'll admit I needed some motivation to get that done myself. School and work have takien over my life and cleaning has taken a back seat. My poor fridge and pantry have definitely taken a big hit. So disorganized! I was able to find some great odds and ends to use up and, with the addition of some seasonal ingredients and some inspiration from one of my favorite persian dishes, I came up with a recipe for Dill Quinoa with Fava Beans. That persian rice dish is "Baghali Polo", which literally translates to dill rice. Typically it uses basmati rice, fresh dill and lima beans. For a seasonal spin I used fava beans instead of lima beans and I used left over quinoa instead of rice. 

                           

     Fava beans are a spring vegetable also known as broad beans. The beans come in pods, are edible once their waxy outer coating is removed, and are packed with protein, fiber, antioxidants, B vitamins and minerals. 

     To cook them remove the seeds from the pod, blanch in boiling water to soften, then remove the beans waxy outer skin. If you want to save yourself a step and some time, you can also find fava beans in the freezer aisle of most grocery stores already shelled. The beans go great in a salad, rice or quinoa dish, or can be mashed and used as a dip or spread.

       I added all the ingredients together then added on some left over shrimp for more color, texture, and flavor.  This dish is delicious warm, but is even better the next day cold!  Overall this was the perfect dish to use up some left over ingredients, and I was able to add in a little spring freshness by adding the fava beans.

Dill Quinoa with Fava Beans
servings: 4

Ingredients

• 1 cup quinoa
• 2 cups low sodium vegetable broth
• 2 cups fava beans
• 1 1/2 cups of dill, diced finely 
• 2 garlic cloves, minced
• juice from 1 lemon
• 3 tablespoons of olive oil
• salt/pepper to taste

Directions

1. Cook quinoa per package directions.

2. For fava beans. Remove beans from pod. Blanch beans in boiling water for 30 seconds, remove and place in ice water to stop cooking. Then remove the outer wax coat from the beans. You can also used frozen shelled fava beans, just remove from package and thaw.

3. Combine dill, garlic, lemon juice, olive oil and salt/pepper in a small bowl.

4. Once quinoa cooked add in fava beans and dill dressing and mix to combine.
5. Top with shrimp if desired. 

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Pina Colada Brown Rice Porridge

      “By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win  prizes associated with the contest. I was not compensated for my time.”

      In honor of National Nutrition Month, the USA Rice Federation is challenging us “recipe reduxers” to come up with a healthy recipe using US grown rice. Rice often gets little praise with all those other super grains out there these days, but rice provides us with many nutritional benefits. Rice is naturally gluten free, low in fat and sodium free and provides high quality protein. Whole grain varieties like brown rice, are high in fiber which can help reduce your risk of chronic disease like heart disease, diabetes and certain cancers. Rice is also convenient and affordable and super versatile in the kitchen.

    

       Rice is often used as a side dish or in an entrée, but rarely is it used as a breakfast food. But, why not?! I am a big fan of rice pudding and thought how about a rice porridge for breakfast? And with my recent trip to Panama and love for tropical fruits I was inspired to make a Pina Colada version of rice porridge. I ended up using leftover brown rice I had from the night before, cooking it with coconut milk and pureed banana and pineapple. For additional crunch and texture I topped it all off with banana slices, almonds and coconut flakes. It ended up being perfect hot for breakfast and just as great cold for a snack the next day. Both ways were equally delicious and definitely made me feel like I was back on the sandy Panama beaches!

Pina Colada Brown Rice Porridge

Servings: 2

Ingredients

• 1 1/2 cups cooked brown rice
• 1 cup unsweetened coconut milk
• 1 banana, divided
• 1/2 cup pineapple (fresh or frozen)
• 1 tablespoon coconut sugar ( or honey)
• Toppings: shredded coconut and almonds (optional)

Directions:

1. In a food processor or blender mix together pineapple and half of the banana. 

2. In a medium saucepan, over medium heat, add in cooked rice, coconut milk and fruit blend. Bring to a boil then reduce heat to low and simmer for 20-25 minutes or until desired consistency is reached.

3. Once cooked add in sugar.

4. Serve hot or cold and top with  shredded coconut, sliced almonds and slices of remaining banana.

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Chocolate Peanut Butter Banana Smoothie

I've got one more chocolate recipe for you this month that you can enjoy anytime of day!

     This month's recipe redux theme is asking us to create a recipe using our favorite chocolate pairing. The first thing that came to my mind was my love for chocolate with peanut butter and banana. This perfect trio makes an appearance in my day at least once or twice a week. Whether its peanut butter dipped in chocolate and peanut butter or all three baked into pancakes, bread or cookies.
     One of my favorite ways to enjoy these ingredients is in a smoothie. My Peanut Butter Banana Smoothie makes a perfect pre or post work out snack, dessert or meal replacement shake. The banana gives it a smooth silky texture while the peanut butter and chocolate work together to give this shake a rich flavor.

    This shake also makes a great on-the-go breakfast. Perfect on those days when you need a little chocolate to get you going in the morning!

Chocolate Peanut Butter Banana Smoothie

Ingredients

• 1 frozen banana
• 1 tablespoon natural peanut butter
• 1 tablespoon unsweetened cocoa powder
• 5.3 ounce container of vanilla greek yogurt, non-fat
• 1 teaspoon honey
• 1/3 cup almond milk

Directions:

1. Cut banana into 6-8 pieces. Place in blender along with remaining ingredients. Blend until smooth.

Serving Suggestion:
 1 serving for meal
 2 servings for snack

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Maple Pecan Kettle Corn

    

       This month's Recipe ReDux theme is "Grab a Book and Cook". Recipe redux is celebrating its 42 months of recipes by asking everyone to pick there favorite cookbook and ReDux the recipe on either page 42 or 142.  My recent favorite cookbooks is Giada DeLaurentis's newest cookbook "Feel Good Food". It is full of healthy takes on her favorite recipes as well as fun beauty tips! 

   I decided on the recipe on page 142,  "Cinnamon Kettle Corn".  Popcorn is one of my favorite snacks, low in calories and high in fiber!  Kettle corn is a perfect sweet and salty treat, but can be high in fat and sugar. Giada's recipe slims down the calories a bit which I love. For a fun twist I decided to go with a more Christmas inspired version using maple syrup, cinnamon, nutmeg and pecans.
 

     
             I have to admit I have never made my own popcorn before, mostly because I thought you needed an air popper. But I was wrong! After some research I found that you can cook popcorn right on the stove in a sauté pan which is perfect because I am sick of spending over 4 dollars for a bag of popcorn when making ti from scratch will cost me less than 25 cents a bag!

     My Maple Pacan Kettle Corn is simple and cheap to make and is the perfect holiday snack or holiday gift. Just store in a Mason jar ans share with family and friends!

Maple Pecan Kettle Corn
servings: 8 (1 cup servings)

Ingredients

• 1/2 cup popcorn kernels
• 3 tablespoons canola oil
• 1/3 cup maple syrup
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup pecans, roasted

Directions:

1. In a large heavy bottom non-stick sauté pan on medium heat, warm up oil with 3 kernels of popcorn. Then cover pan with a lid. Once kernels start to pop add in remaining kernels plus syrup and spices, mix to coat kernels then replace lid.

2. Shake kernels frequently to prevent sticking and burning. Once kernels start to pop continue to shake pan for about 5 minutes or until popping slows down. Turn off heat. Once kernels stop popping, slowly remove lid (be careful of hot steam that will escape). Remove from sauté pan and place into a bowl to cool. Mix in roasted pecans.

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Lamb Meatballs with Eggplant Tomato Sauce

           This month's Recipe Redux theme is "Spooky Spices".  You know those spices you purchased for a recipe you made once and now they are just hanging out in the back of your pantry because you don't know what to do with them! After taking a peak through the back of my spice rack I came across coriander. I was not quite sure what I had used it for or what I should use it in so I did some research...

           Coriander, also known as cilantro, comes from the fruit of the coriander/cilantro plant. These small seeds are packed full of fiber and minerals; calcium, iron, selenium, magnesium and manganese. Ground coriander spice is most commonly used in Indian and Middle Eastern cuisine and gives dishes a nice roasted nutty flavor.  Having a husband who is Persian I am assuming I used it once in an attempt to recreate one of his family's favorite dishes. Hope it was good!!

      I decided on a Middle Eastern inspired dish adding the coriander to the lamb meat and pairing it with an eggplant tomato sauce. Lamb meat is commonly used in Persian cuisine and if  grass fed, has a high content of heart healthy fats like omega-3, polyunsaturated and monounsaturated fatty acids, as well as Zinc and B vitamins.  Eggplant and tomatoes are also commonly used vegetables in Persian cuisine and add a nice acidity and a fresh taste to the dish.

   If you have some coriander in your pantry...don't fear, get cooking!

Lamb Meatballs with Eggplant Tomato Sauce

Ingredients

      Sauce

• 1/3 cup onion,diced
• 4 garlic cloves
• 2 tablespoons olive oil
• 1 eggplant,cubed
• 1 zucchini, cubed
• 1 pinch crushed red pepper
• 1 cup low sodium chicken broth
• 2 cups low sodium tomato sauce

     Meatballs

• 1 pound grass fed lean ground lamb
• 1/4 cup oats, processed
• 1 egg
• 2 tablespoon plain 0% Greek yogurt
• 1/4 cup onion, finely minced
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coriander

Directions
1. Preheat oven to 450 degrees.
2.In large sauce pan saute onion and garlic over medium heat for about 3 minutes or until onions translucent. Add in cubed zucchini, eggplant and saute for 5-7 minutes. Add in tomato sauce, chicken broth and crushed red pepper. Bring to a boil, reduce heat and simmer for 30 minutes to allow the sauce to reduce.
3. Whisk eggs, oats, Greek yogurt until combined. Add in onion, and spices then crumble in lamb and combine.
4. Make small meatballs (about the size of a Ping-Pong ball)out of lamb mixture and place on greased baking sheet. Then bake in preheated oven for 10 minutes.
5. Once meatballs are cooked, add to sauce and continue cooking for 20-30 minutes.
6. Serve meatballs and sauce over brown rice.

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