Wednesday, January 28, 2015

Neapolitan Smoothie Pops


It is freezing cold outside currently and while I usually want soups and stews, occasionally I want to pretend I am in a warmer place and want summery foods...like popsicles...in January. I know.

Like many foods, popsicles have the opportunity to be a nutritional boon or a calorie bomb. I wanted to make something that tasted delicious and wouldn't set me back a zillion calories. I decided to make a popsicle that was mostly yogurt and fruit based - like a smoothie!

Yogurt, too, can be a high-sugar dessert or a healthy part of your day. Chobani is one brand of plain Greek yogurt I buy because of the very short and simple ingredient list. The only sugar in the product is there naturally from the cow.

Neapolitan Smoothie Pops

  • 2 large bananas
  • 1 1/2 cups plain Chobani Greek yogurt
  • 2 tablespoons honey
  • 1 cup frozen strawberries
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cocoa powder
Supplies: popsicle molds, or small cups and popsicle sticks
  1. In a blender, puree the bananas and 1 cup of the greek yogurt with honey. Pour about one cup of the mixture into each of two small bowls. This should use up most, but not all of the mixture. 
  2. To one bowl,add the cocoa powder and stir until evenly mixed. To the other bowl, stir inthe vanilla extract.
  3. To the remaining mixture in the blender, add the remaining 1/2 cup of yogurt and frozen strawberries. Blend until smooth. 
  4. Divide the chocolate mixture between your popsicle molds or small cups, filling each no more than 1/3 full. Freeze for an hour or so, until firm enough to hold the popsicle sticks. 
  5. Add the vanilla layer and freeze until solid. Top with strawberry layer and freeze again until firm. 

Tuesday, January 27, 2015

Cheddar Broccoli Bites

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. 
I was not additionally compensated for my time.

These Broccoli Bites are the perfect hearty appetizer for every party goer tired of raw veggies and dip. The Broccoli Bites are crunchy, nutty and have a surprise center - a cube of delicious Cabot cheddar!

Bake these bites for your next party, game day or as an entree for your next veggie-focused dinner. I'm more of a board game player than sports team watcher, but I am sure that these bites are applicable at all party types. And better yet, they're loved by vegetarians and meat eaters alike!

Cheddar Broccoli Bites
  • 4 cups broccoli florets
  • 1 cup raw almonds
  • 1/4 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 2 tablespoons pesto
  • 4 ounces Cabot cheddar cheese, cut into 16 even cubes
  • 2 large eggs
  1. Preheat oven to 350 degrees. Line baking sheet with parchment (VIP!)
  2. Steam broccoli florets for 10 minutes or until vibrant green and tender. 
  3. Pulse almonds in food processor until finely ground. Transfer to a large mixing bowl. 
  4. Pulse steamed broccoli in food processor until chopped. Add to bowl of almonds and add Parmesan, pesto and eggs. Season with salt and pepper if you wish. 
  5. Grab a golfball-sized scoop of the broccoli mixture and form it around one cube of cheddar, squeezing tightly to ensure broccoli mixture holds shape. Place on prepared baking sheet and continue with the remaining broccoli bites. 
  6. Bake for 20-25 minutes or until golden brown and crunchy. 
  7. Serve plain, or dipped in your favorite warmed spaghetti sauce. 

An InLinkz Link-up

Monday, January 26, 2015

Cheddar Pumpkin Dip

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.


Have I mentioned that I am obsessed with pumpkin? Obsessed. And not "pumpkin spice" stuff. Recipes that include real pumpkin, roasted, and added with glee. 


My favorite pumpkin is called a jarrahdale pumpkin. The skin is quite thick, like a butternut squash, so they will store for a while over the winter, as long as the skin isn't nickedI've found them for sale as decorations and as food, and really, they're both. The outside is bluish-greenish and the inside is orange. I consider the Jarrahdale to be the honeycrisp apple of pumpkins. It has sweet, complex flavor that only improves with roasting. 

Did I mention that I'm obsessed?

Now, to pair pumpkin with some delicious cheese? What could be better? This is actually a healthy little dip, unlike most game day recipes that are loaded with calories. 

The good news is that this is also a truly simple, healthy dip - pop a few ingredients into your favorite blender or food processor, stir in some freshly shredded pepper jack cheese and pop it into the oven for an ooey-gooey treat that you can enjoy. 

Cheddar Pumpkin Dip

  • Non-stick cooking spray
  • 1 can cannelini beans, drained and rinsed
  • 1 1/2 cups pumpkin puree (fresh pumpkin roasted is tastier, canned is easier)
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • 6 ounces Cabot Pepper Jack Cheese, shredded
  • Sundried tomatoes, roma tomatos and/or green onions, for garnish
  • Tortilla chips, carrot sticks and celery sticks, for dipping
  1. Preheat oven to 350 degrees. Spray six ramekins with non-stick cooking spray
  2. Combine cannelini beans, pumpkin, garlic, salt and pepper in food processor and puree until smooth. Divide mixture between the six ramekins.
  3. Sprinkle the cheese on top of the bean and pumpkin mixture and stir to incorporate the cheese throughout. Sprinkle top with diced sundried tomatoes, if using. 
  4. Bake for 15 minutes or until bubbling and heated throughout.
  5. Garnish with tomatoes and/or green onion, if using. Serve with chips and veggies to dip.


An InLinkz Link-up

Guest Post: Easy Real Food Granola

With 2015 here we can’t help but wonder what resolutions and changes we should make to live a happier healthier year!  Look no further, and jump-start your mornings with this heart healthy granola recipe destined to start off your day in the right direction!  Ingredients including oatmeal, mixed nuts, mixed seeds, and dried fruit not only make this recipe nutritious, but will also hit the spot early in the morning!

Easy Real Food Granola
  • 2 cups old fashioned oats (not instant)
  • 1  cup raw mixed nuts
  • 1/4 cup mixed seeds (sunflower, poppy, pumpkin, sesame)
  • 3/4 cup unsweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • 1/4 cup maple syrup
  • 3 tablespoons olive oil
  • 1 1/2 cups dried fruit, unsweetened
  1. Preheat oven to 350°. 
  2. Put oatmeal, mixed nuts, mixed seeds, coconut, and cinnamon on a baking sheet. 
  3. Sir well; smooth out. Drizzle with maple syrup and olive oil; stir. 
  4. Bake 20-25 minutes. Every 5 minutes or so take out and stir the mixture. Then spread granola out evenly on the baking sheet with a wooden spoon and put back in oven. 
  5. When granola is golden brown and your kitchen smells delicious, remove from oven, mix in dried fruit (roughly chop any large pieces); let cool. 
  6. Serve with milk or yogurt and fruit!
You can keep leftover granola in an airtight container about 2 weeks if it lasts that long!

Guest Post by Madison!
"Nutrition and health have always been a passion of mine and I am lucky enough to apply this interest by majoring in Nutrition with a focus in Dietetics and minoring in General Business at Miami University." - Madison, Grass Roots Nutrition Intern

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