20(ish)--- Strawberry Lemonade Popsicles

Popsicle season is here! As if we needed a season.  These homemade popsicles are refreshing and have less sugar than store-bought pops.  With my only getting more pregnant and the summer only getting warmer, these will not be the last popsicles that I post this summer.


Strawberry Lemonade Popsicles
Makes 12 popsicles


6 cups water
1/2 cup sugar
2 cups lemon juice with pulp (the more the better)
8-10 very ripe strawberries, chopped finely


In a saucepan, heat 1 cup water to a boil.  Stir in sugar and stir until sugar is dissolved.  Remove from heat, then place into refrigerator to cool completely.


Add remaining water to a large pitcher, then add sugar water (simple syrup), lemon juice and pulp, and strawberries.  Allow to sit in refrigerator for 30 minutes.


Spoon strawberries evenly into popsicle molds, then fill with lemonade.  Place tops on molds and place in freezer.  When frozen, remove popsicles from molds by running them under warm water.

80--- Grilled Cauliflower Steaks

So what do vegetarians grill on Memorial Day? Vegetables.  The balsamic syrup brushed on these steaks caramelizes adding terrific flavor.  Try these as a main dish or as an interesting side!


Grilled Cauliflower Steaks
Serves 4


1 large head cauliflower, trimmed of leaves
1/4 cup balsamic syrup (or reduction)
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 Tbsp fresh parsley, chopped
1 1/2 tsp fennel seeds
1/4 cup Parmesan cheese


Heat grill over medium heat.  Slice 1" slices from cauliflower head.  Brush each slice with olive oil, then with balsamic syrup.  Sprinkle each with salt, pepper and fennel.


Place cauliflower onto grill and cook for 7-8 minutes.  Flip steaks and cook on other side for 5-6 minutes.  When cauliflower is tender, sprinkle each steak with Parmesan cheese, then parsley.  Remove from grill when cheese has melted.  Serve immediately.


Nutrition Info per 1 steak: 103 calories, 5 g fat, 6 g protein,7 g carbohydrates, 2 g fiber

80--- Wild Rice Risotto

This is a terrific vegetarian meal.  Filling, meaty, healthful.  Nuff said.

Wild Rice Risotto

Serves 6

7 cups vegetable broth, divided

1 cup wild rice blend (Lundbergs makes a good one)

1 cup arborio rice

1/2 large white onion, coarsely chopped

1 Tbsp olive oil

2 tsp minced garlic

3/4 cup white wine

1 1/2 cups frozen peas

2 cups dried mushrooms

1/2 tsp fresh ground black pepper

1 cup shredded Parmesan cheese

In a medium saucepan, heat 2 cups of vegetable broth and wild rice to a boil.  Reduce heat to a simmer, cover and cook for 45-50 minutes, until rice is tender.

In a small saucepan, heat remaining 5 cups vegetable broth to a boil.  Reduce heat to a simmer to keep warm for risotto.

In a large deep skillet heat olive oil over medium high heat.  Add onions and garlic and saute until softened.  Add rice to the pan and stir until coated in olive oil.  Saute for 2 minutes, then add white wine.  Add 1 cup broth and 1/2 cup cooked wild rice to the mixture, then add mushrooms.  Continue to stir mixture so the rice does not stick to pan.  When all broth has been absorbed add broth 1 cup at a time and wild rice 1/2 cup at a time, allowing all broth to be absorbed prior to adding more. 

When rice is tender stir in peas and pepper.  Heat through until peas are warm.  Remove from heat then stir in Parmesan cheese.

Serve immediately!

Nutrition Info per 1 serving: 300 calories, 6.5 g fat, 12 g protein, 45 g carbohydrates, 4.5 g fiber

80--- Bloody Mary Tomato Salad

This is just the ticket to enjoying your Memorial Day in a healthful way.  So fresh and flavorful-- and a tad bit spicy, right at the end.  Who doesn't love a Bloody Mary?


Bloody Mary Tomato Salad
Serves 4-5


2 1/2-3 pints grape tomatoes, halved
2 stalks celery, sliced into thin "crunchy rainbows" (phrase courtesy of my niece and nephew)
1/4 cup white onion, coarsely chopped
3 Tbsp lemon juice
1/2 tsp lemon zest
2 1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 tsp celery salt
1/2 tsp ground black pepper


Combine grape tomatoes, celery and onion into a medium bowl.  In a smaller bowl, whisk together remaining ingredients.  Pour dressing over salad and refrigerate for at least 6 hours, overnight is preferred.


Serve with your favorite grilled item!


Nutrition Info per 3/4 cup: 53 calories, 0.5 g fat, 2.2 g protein, 9 g carbohydrates, 3 g fiber, 250 mg sodium

80--- Lemon Mint Yogurt Dressing

I think we can all agree that grilled vegetables are a fantastic summer dinner or side dish.  Easy, beautiful, versatile.  But sometimes they need a little extra something.  This is that something.


Lemon Mint Yogurt Dressing could also be used as a salad dressing.  OR you could put your leftover grilled vegetables onto a beautiful bed of spinach and serve it with this dressing for lunch the next day.  That's actually what I am eating as I type this.  And it's good.


Lemon Mint Yogurt Dressing
Makes ~1 1/2 cups


1 cup low fat plain yogurt (use Greek if you like)
3 Tbsp low fat buttermilk
2 Tbsp fresh squeezed lemon juice
Zest from two medium lemons
3/4 tsp dry mustard
2 tsp white wine vinegar
1 1/2 Tbsp chopped fresh mint
1 1/2 Tbsp chopped fresh chives
1/2 tsp salt
1/4 fresh ground black pepper (or to taste)


Place all ingredients into a glass jar.  Secure lid, shake thoroughly to mix, then place in refrigerator for at least 3 hours prior to serving.


Nutrition info per ~2 Tbsp: 25 calories, 0.5 g fat, 2 g protein, 3 g carbohydrates

20--- Give Me S'more Cookies

It's almost camping season!  I guess that depends on where you live.  Here in the Antarctic (ok, ok, Montana), we still have at LEAST a few weeks to go before we could possibly predict an above- freezing night.  But in the mean time, have some cookies.


This is a recipe I modified a bit from Two Peas and Their Pod.  I made my cookies full size and switched up some ingredients a bit.


Here is a campfire video courtesy of YouTube.  Just to set the mood while you're snacking on your cookies.


Give Me S'More Cookies
Makes ~18-20 cookies


1 cup graham cracker crumbs (place graham crackers into a baggie and roll with a rolling pin-- a few chunks in there is fine)
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 cup butter, softened to room temperature
1/2 cup dark brown sugar
1/3 cup white sugar
1 large egg
1 tsp pure vanilla extract
1 cup milk chocolate chips
~1/2 cup mini marshmallows


Preheat oven to 350 degrees.


In a smaller mixing bowl, whisk together flour, graham cracker crumbs, and baking soda.


In a larger mixing bowl, cream together butter and sugars with a mixer.  Add egg and vanilla extract and mix until well-combined (2-3 minutes).


Add dry ingredients into wet, a small amount at a time.  Mix until just combined.  Add in chocolate chips and mix to distribute evenly.


Roll 1 Tbsp batter into a ball and place balls on a lightly greased baking sheet ~ 1 1/2" apart. Gently press two mini marshmallows into the top of each ball (try to keep ball formation as much as possible).  Bake for ~8 minutes, until cookies are set and marshmallows are slightly melted.  


Switch oven to high broil and lightly toast marshmallows prior to removing from oven-- watch them carefully (unless you like charred marshmallows-- which some people do!).


Remove from oven and transfer to a wire rack or wax paper to cool completely.  Enjoy!

80--- Thanksgiving Wrap

Today was a beautiful spring day.  It was close to 80 degrees.  And all I (and the baby) wanted to eat was Thanksgiving dinner.  So I had to come up with something that didn't require 8 hours in the kitchen.

We should be thankful more than once a year.  Amen.


Thanksgiving Wrap
Serves 1


1 flour tortilla
2 oz sliced grilled chicken (or turkey) breast
1/4 cup whole (frozen) cranberries
1 tsp honey
6-8 baked sweet potato fries (I used frozen but make your own if you wish)
1/2 cup baby spinach leaves
2 Tbsp leftover stuffing (optional, if you happen to have it)

In a small microwave safe bowl, place cranberries and honey.  Microwave on high for 1 minute, stirring halfway through.  Continue to cook cranberries until all have burst.  Mix well.

On your tortilla, layer cranberry sauce, sliced chicken, fries, spinach and stuffing (optional).  Roll up wrap and secure with a toothpick.  Enjoy!

Nutrition Info per 1 wrap: 326 calories, 7 g fat, 22 g protein, 45 g carbohydrates, 6.5 g fiber