We have quite a bit of pop season left here in Florida but this recipe is coming in just under the wire for some of you. Enjoy a few icy treats while you still can. I'll waste no time with paragraphs - let's chill.
Gather:
1 cup nonfat plain Greek yogurt
3 cups diced honeydew melon*
6 figs, sliced
3 tbsp honey
juice of one lime
1/2 cup unsweetened coconut flakes
*I used an orange flesh honeydew - it's like regular honeydew with a hint of citrus!
- Process melon and yogurt until smooth.
- Add honey and lime juice. Pulse a few times to combine.
- Stir in coconut flakes.
- Distribute fig slices amongst popsicle molds and top with honeydew mixture.
- Freeze until solid - if you can stand it, just let them freeze over night. (If necessary, straighten pop sticks after one hour or use tin foil caps with slits to hold sticks in place.)
Makes 8 sm/md pops.
Snack week continues with roasted cantaloupe salad and cantaloupe smoothies.
Cantaloupe doesn't stand a chance in my house. It's one of my favorite fruits and sometimes disappears before it reaches the fridge. This week I practiced restraint all in the name of food blogging. Let's roast!
Roasted Cantaloupe Salad
2 cups bite-sized pieces of cantaloupe
1/2 cup chopped nuts
1/4 cup plain nonfat Greek yogurt
1/4 cup coconut flakes
- Heat oven to 350 degrees and cube cantaloupe.
- Place cantaloupe on baking sheet and roast until it begins to caramelize, roughly 35 minutes.
- Allow to cool.
- Toss cooled cantaloupe, chopped nuts, Greek yogurt and coconut flakes. Makes about 1 cup.
- Hint: if you want to serve this to folks, set aside a few of the prettiest pieces of roasted cantaloupe, a spoonful of nuts and some coconut flakes. Sprinkle each over the top of the salad. Looks matter.
- Eat!
Cantaloupe Smoothies
2 cups cubed cantaloupe
1 cup plain nonfat Greek yogurt
1/2 cup reduced fat organic milk
2 tbsp agave nectar
- Throw all ingredients in a food processor. Process until desired texture is reached. I let mine run about 1-1.5 minutes for a smoothie with no chunks . Makes a pint and a half.
I. Love. Pancakes. Almost to an inappropriate degree. I knew I would need a <good> pancake alternative when I began turning Mediterranean.
Most wheat flours I've looked at have been discouraging upon checking the ingredients, but almond flour has one ingredient. Almonds. Imagine that. Almond flour is just very finely ground almonds - the basis of this (white) flourless pancake.
I'm happy with the outcome: a bit sweet and bit nutty. Like regular pancakes with an earthy kick.
Let's do this.
Pancakes
1.5 cups almond flour
pinch of salt
2 eggs
1 tbsp pure honey
1/4 cup organic milk
Mix all ingredients together until well combined. Heat olive oil over medium heat. Pour 1/4 cup of batter on skillet. Flip after the edges are firm. Cook on reverse side 30/45 seconds. Makes about 7 medium pancakes.
Syrup Alternative
Rather than smothering my healthy pancakes with unhealthy syrup, I mixed 2 tbsp plain Greek yogurt and 1 tbsp pure honey together, put a couple dollops on top and sliced a banana over it.
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