It is summertime and that means it is hot! This is my first summer living in the Midwest and boy are the summers much warmer and more humid than on the West Coast. I’ve been eating popsicles like crazy for a nice cool treat. When I saw some posts on a couple of my favorite blogs about making your own popsicles I immediately bought my own popsicle maker. I was inspired by Dessert For Two’s Greek Yogurt Popsicles and the Berry Yogurt Popsicles on Skinny Taste. I thought yogurt + fruit = yummy. I didn’t have any berries on hand so I decided to use the mango I had. It was delicious! But I’m sure it would also be good with berries or a different fruit. These were so easy to make and very delicious to eat. Plus if you use greek yogurt that makes them healthy right?
I got my popsicle mold from Amazon (specifically this one). I read that if you soak your popsicle sticks in water for about an hour that will prevent them from floating to the top while freezing. Also, I noticed that after soaking the sticks they had expanded and it was tough to fit them into the slots on the top of my mold. To get around this you can use tin foil with slots cut in it instead of the topper that comes with the mold.
1 ripe mango
Splash of water or juice
About 1 1/2 cups of your favorite greek yogurt (I used vanilla)
Honey, to taste
1. Peel the mango and cut into chunks. Toss into a blender with a splash of water or juice (this helps it blend up easier). Blend until smooth, or you can leave it a little chunky if you would like chunks in your popsicle.
2. In a small bowl, mix the greek yogurt with a little honey. Greek yogurt is a bit tart so adding a little bit of honey can take the edge off. Add more or less depending on your preference.
3. Divide the mango puree among the popsicle molds and then top off with the yogurt.
4. Insert your popsicle sticks and freeze according to the manufacture’s recommendations.
—–Makes 8 popsicles (depending on your mold)
I have been getting up every morning, tossing in ingredients, and blending up these smoothies. Smoothies are a great way to get a lot of protein and it is actually something healthy that my husband likes, which is most important. Here is how I make it:
1 1/3 cup strawberries
1 cup Milk (I use 2%)
1 cup Non-Fat Plain Greek Yogurt (Lots of protein and lower calorie!)
handful of Baby Spinach or Kale (adds a great texture!)
* This makes 2 servings, just cut it all in half if it is just for you! *
Calories: 212 Protein: 13g
Do half strawberries and half blueberries!
Use flavored yogurt to make a flavor blast! (This will most likely increase the calories)
My fiance Seth’s grandma goes by the name GmaT, as in Grandma Thomas. She is one of my favorite people. She is sweet, funny and is a fantastic cook! Seth has been raving about her cooking since I met him. Last weekend I mentioned to her that I made some banana bread and she sent me a recipe for banana muffins. All week I’ve been looking forward to trying it out and I finally had the chance today! They were so easy to make and really yummy! They are very soft and have a great flavor. They can be perfect as a snack or even for breakfast.
When making these muffins be sure to have really ripe bananas. Then instead of mashing them like you might for banana bread cut the banana into small chunks.
Here is the recipe:
1 1/2 C flour
1 teaspoon baking soda
2 teaspoons baking powder
Pinch salt, cinnamon & nutmeg
1 egg, beaten well
1 C. plain yogurt (I used lowfat greek)
1 C white sugar
1/3 C vegetable oil
1 1/2 very ripe bananas, roughly sliced or cut into little cubes
Preheat the oven to 400 degrees. Spray/grease a tin for a dozen muffins. Set aside.
In one bowl, sift together the dry ingredients. Set aside. In another bowl, mix together all of the wet ingredients. Pour wet ingredients into the large bowl of dry ingredients; mix well. Pour approximately 1/3 cup batter into each muffin cup. Bake for about 20 minutes, or until golden brown and a toothpick comes out clean.
After baked, let cool for 5-8 minutes. Then carefully remove each muffin and allow to cool on a cooling rack. Enjoy!
—–Makes 12 muffins
Calories: 202, Weight Watchers Points Plus Value: 6
Because of my addiction to food I am often trying to do portion control, counting calories, or some form of diet. This is something that threw together this morning for a quick and simple breakfast that tasted good and full of nutrients.
1 Thomas Light Multi-grain English Muffin
3 slices of Hormel Natural Choice Ham
1 tablespoon Pesto
1 Light and Fit Dannon Greek yogurt
These directions are pretty simple.
Toast the english muffin.
For the egg you can cook it any way you like; fried, scrambled or how I do it is, I fry the egg and then when I flip it I smash the yoke out with the spatula until it is flat on the pan and not thick anywhere. This is because I don’t don’t like yokes, raw or hard. Why not scramble them then, you may ask. I don’t scramble because of time and scrambling eggs makes a bigger mess than frying an egg. I use non-stick cooking pans and sometimes spray the pans. I don’t use oil because of the extra calories but if you want to make it that much better, throw in some butter, bacon grease, or olive oil.
While the egg cooks I put the table spoon of pesto on the muffin. Pesto is great because it is full of good fats and using it means I don’t have to put salt on the eggs.
Finally put the egg and meat on there (I like to warm the meat up on the pan but its up to you). Enjoy with your favorite flavor of Greek yogurt or pack it up in a Tupperware to take to work.