grain free Archives - Page 2 of 8 -

Rainbow Frozen Fruit Cake

on August 29, 2016June 29, 2021 By Kelley 1 Comment

These mini Rainbow Frozen Fruit Cakes are simply stunning! In addition to being beautiful, they are made with 100% fruit and nothing else, making them a healthy and nutritious dessert.

Summer is winding down, but here in California, it is still hot, hot, hot!

Summer is my favorite season, and always has been. Maybe it’s because I associate summer with vacations at the beach, summer camp, and no school. I still get the end-of-summer blues even though I haven’t been back to school in quite a few years (ok, it has been WELL over a decade). haha.

When I think of summers past there are so many memories that come to mind, and being a food fanatic, many of them do involve something you can eat! Ice cream, Carvel ice cream cake, push pops and fruit popsicles are my favorite sweet and cool treats. What are yours?

The ice cream truck was another marvelous highlight of summer. The small white truck would rumble down our street playing the “ice cream jingle” and all the kids would come running, smiling from ear to ear. I remember standing in line and contemplating which frozen novelty I should get- perhaps a Drumstick? or the Strawberry Shortcake Ice Cream Bar? Froz Fruit Bar with the whole strawberry chunks hidden inside? There were just too many to choose from, but you could never go wrong!

Froz Fruit bars were definitely one of my all time favorites! Does anyone remember those delicious pops? Strawberry, pineapple, and watermelon were some of my top choices in Froz Fruit flavors. Yum!

In honor of my undying love for Froz Fuit bars I have created these sweet and super cute 100% fruit mini cakes. If you have problems deciding on a flavor, no worries, because now you can have them all at once! Pick your favorite fruits and layer them to your liking.

They are made with 100% pure fruit, with no added sugar, so they are super healthy. I prefer to use frozen fruit, as opposed to fresh, as it tends to be sweeter and creates a more concentrated, less watery, frozen fruit cake.

I made these mini Frozen Fruit Cakes in ramekins for the perfect personal-sized cake, but you are welcome to make a large cake in a spring form pan if you wish!

And if you have leftover fruit, be sure to make some Frozen FRUIT ICE with the extras! Pour seltzer over this colorful and flavorful ice to make a healthy and fruity soda.

Happy Summer 🙂

Rainbow Frozen Fruit Cake

These mini Rainbow Frozen Fruit Cakes are simply stunning! In addition to being beautiful, they are made with 100% fruit and nothing else, making them a healthy and nutritious dessert.

1 bag of frozen strawberries
1 bag of frozen mango
1 bag of frozen pineapple
4-5 kiwis (couldn’t find them frozen)
1 bag of frozen blueberries

Allow your frozen fruit to thaw fully (or microwave it for a few seconds until thawed).
Grease 4 ramekins with a bit of coconut oil (or something similar) to make the cakes easier to remove.
Peel the kiwis and cut them into chunks.
Next blend each fruit separately in the blender, and place into separate bowls. Add a bit of coconut water if needed to blend,(but I did not need any) to get a smooth fruit puree.
If you want fruit chunks, set aside a few whole pieces of each fruit, and cut up into small chunks.
Layer each fruit puree in the ramekin to create a rainbow.
Freeze for 2+ hours or until fully set.
When you want to serve them dip the glass ramekin into a bowl of hot water for a few seconds to loosen the frozen fruit cake, and use a butter knife to gentle dislodge the cake.
Serve and enjoy!

Zucchini & Kale Fritters

on August 11, 2016December 22, 2020 By Kelley 2 Comments

These tasty little fritters are packed full of nutrients and make the perfect healthy snack or meal! They are easy-peasy to make and only require a few simple ingredients. They also happen to be grain-free, gluten-free, and paleo!

So I have been trying to figure out ways to get more veggies into my family’s diet. We usually chomp on broccoli and salad, but after a while the same-old-stuff gets, well, boring. My husband is a picky eater and my 1 year old takes after my husband. Which means I have my work cut out for me! lol. They both will like something one day, and then I’ll make it again, and suddenly it’s rejected. And I thought I was a good cook?!

I don’t actually think it has much to do with my cooking, but just the fact that they get sick of the same old stuff. They say a toddler’s taste buds are always changing, so its pretty much like trying to hit a whac-a-mole. lol.

In addition to trying new veggie-ful recipes I always am looking for new and exciting ways to eat zucchini. It seems I am always left with too much zucchini at some point in the summer. Has this ever happened to you? Last year my CSA gave me so much zucchini I thought they should be paying ME to take it off their hands. I mean, geez, how much zucchini can one gal eat!?

I even have tried to sneak zucchini into Cricket’s homemade dog chow. I really have to chop it up small and sneak it in there. If my game face is good, she’ll eat some, but once she senses I’m up to something she steps away from her bowl and pouts! Then I have to manually pick it out (every single little piece!) for her to even CONSIDER eating her meal. Oh, Cricket!

So, if you have left over zucchini, you should make these fritters instead of trying to feed it to your pup! These fritters are super simple to make and are very very tasty. I make mine HEAVY on the veggies, so you need to make sure you ring out your shredded zucchini to remove the excess moisture.

My lo has been eating these fritters for 2 weeks straight, making it a world record in our household. In fact, his other favorite, mango, only lasted a few days… Now what to do with all those mango pouches I stocked up on…?

Well, I know what I’ll be cooking up tonight- Zucchini & Kale Fritters! You should do the same 🙂

Zucchini & Kale Fritters

1 1/2 cup zucchini (2-3 medium zucchinis, grated)
1 cup of kale (finely chopped)
2 eggs (pasture-rasied preferably)
1/4 cup + 2 tablespoons almond flour (I suggest Wellbee’s)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons of avocado oil for pan (or oil of choice, ghee, etc)

Sriracha Sour Cream:

1/2 cup raw cashews
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt
1 teaspoon sriracha (or more to taste)
optional: 2-3 tablespoons green onion (chopped)

To make the cashew sour cream soak your cashews in hot water for 15 minutes, then drain.
Add the soaked cashews, along with the apple cider vinegar, salt and sriracha into a high speed blender. Blend on high for 1 minute. If it’s too thick add 1 tablespoon of water at a time, only adding enough to get the mixture to blend until smooth.
Scrape the sour cream out into a bowl and set in the fridge until serving.
Grate your zucchinis and place the shreds in a colander. If you wish you can sprinkle the shreds with a bit of salt to get them to release more water.
Let the zucchini shreds sit more a few minutes, then place them into a clean dish cloth and squeeze out all the excess water.
Place the dry zucchini in a bowl, and add the chopped kale, eggs, almond flour, garlic powder, salt and pepper. Stir to combine.
Heat the oil in a skillet over medium high heat.
Place about 2 tablespoons of batter (it will be thick with all the veggies so you can form the fritters with your hands) into the hot pan.
Cook each side for about 2-3 minutes, or until golden brown. Place the cooked fritters on drying rack or paper towel while you cook the additional fritters.
Serve with sriracha sour cream and chopped green onion, enjoy!

3 Ingredient Chocolate & Banana Cream Ice Cream Cake

on August 2, 2016June 29, 2021 By Kelley

This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it’s healthy! (dairy-free, paleo, vegan, gluten and grain-free)

My little (almost) one year old loves ice cream! He must of inherited my ice cream gene 🙂 haha. Now that he is eating solids it’s fun to see him try new textures and flavors. He is game to try just about anything, but if he decides he doesn’t like it, his mouth opens, and whatever was in there immediately gets projected and lands on either me, or the floor. Well, this never happens with ice cream. He is always eager for the next bite and grabs for the spoon with all his mite.

This summer my family has made a number of ice cream outings to beat the hot summer heat, and because my lo loves ice cream so much. I personally avoid eating a lot of dairy, but ice cream is an occasional treat I often can’t say no to. Plus, living in a new area, means you have an obligation do some exploring and figure out all the best ice cream places in town, right!?

Well, my family has found some pretty great ice cream joint around here!

Carmela’s is simply amazing. Their shop is simple, elegant and delicate. All organic, their ice creams are made in house with special care and attention. They have unique seasonal flavors, two of my fav’s being lavender honey and brown sugar vanilla bean- yum!

Equally as tasty, but at the other end of the ice cream treat spectrum is After Hours. This cool and hip ice cream parlor is located in a historic old-fashioned gas station. You go up to the window to order your “milky buns.” Oh, you don’t know what a milk bun is? That’s ok. I didn’t either. Basically you get to pick your ice cream flavor and topping and it gets sanwhiched beween two hot and sticky soft glazed donuts. It’s ridiculous. Ridiculously, crazy good! Is your mouth watering yet?

With all this ice cream eating going on I was feeling a bit guilty and sluggish thanks to extra sugar load, and I knew I had to clean up my act, so I made this: Banana Chocolate Cream Ice Cream Cake, and it’s delicious and SUPER HEALTHY. I can have a slice or two, and it’s guilt free. Best of all my little one loves it too!

This ice cream cake is super easy to make and contains only 3 simple ingredients: Coconut milk, chocolate chips (dairy free), and bananas- that’s it! Make sure to use a high speed blender (like a Vitamix) to blend the coconut milk and bananas on high. This will aerate the “ice cream” and keep it smooth and creamy as it freezes!

3 Ingredient Banana Chocolate Cream Ice Cream Cake

3 ripe bananas
2 cans coconut cream can of full fat coconut milk. I would recommend using 2 cans of coconut milk to replace 1 can of coconut cream) (you can find this at Trader Joes OR use only the cream from a (chilled)
1 cup chocolate chips (I used dairy-free Enjoy Life brand)

Combine 1 can of coconut cream and 3 bananas in a high speed blender and blend on high for 2-3 minutes until the mixture is frothy and smooth.
On the stovetop heat the contents of the other can of coconut cream in a small saucepan.
Add the chocolate chips into the saucepan, and mix vigorously until you get a smooth chocolate sauce, then remove from heat and let cool.
Meanwhile grease a 6″ round cake pan (a spring-form pan would be best for easiest removal!) with coconut oil.
Pour in 1/2 cup of the banana mixture, then 1/4 cup of the chocolate mixture, then 1/2 cup of the banana mixture, then 1/2 cup of the chocolate mixture, then another 1/2 cup of the banana mixture, followed by 1/4 cup of chocolate mixture, and finally add the reaming banana mixture to top it off. (If you want absolutely perfect layers freeze each layer for 10 minutes before adding the next.)
Set aside the left over chocolate mixture. You can store it in the fridge and reheat later.
Freeze the cake for 2+ hours.
When you are ready to serve the cake fill a large bowl with hot water.
Remove the cake from the freezer and dip the bottom and sides of the pan into the hot water for a few seconds. Then, if the ice cream cake isn’t free, glide a butter knife around the edges to dislodge it, and place it on a serving plate.
If its melting too quickly, place it back into the freezer to set, and heat the left over chocolate sauce over low-medium heat.
Pour the remaining chocolate sauce over top of the ice cream cake.
You can dunk a knife it hot water to aid in cutting the cake, and it may be easier to let it thaw 5-10 minutes if it’s too frozen to cut.
Enjoy!

Pizza Caprese

on July 12, 2016December 22, 2020 By Kelley

This garlicky Caprese Pizza is loaded with fresh Italian flavors that will keep you coming back for more! This sweet, savory, and salty flavor combo is surely to make your pizza night extra special. In addition, this healthy crispy thin crust is VEGGIE-based (and it’s NOT cauliflower!!!)

My weaknesses are in this order:

Ice Cream
Pizza
French Fries
Chocolate (can vie for the #1 spot at times!)
Cookies (with chocolate of course!)If I could eat a diet entirely consisting of these foods I would and I would love every minute of it! BUT I know I wouldn’t love the aftermath, haha. I’m not one to miss out on life’s pleasures and indulgences which is why I set out to make “secretly” healthy (aka you’l- never-know-it’s-actually-good-for-you) versions of all my favorite junk foods. Heck, it’s why this blog was born!

In fact, Cricket loves her junk food too, just like me. Her list goes a little something like this, and it’s quite different than mine:

In and Out Cheeseburger, no bun
Steak
Chicken

And she would eat burgers for every single meal of her entire life and never get sick of them, really!

She’s not much of a pizza girl, but that’s OK with me because I don’t have to share!

So, back to THIS pizza….. I am in love with my gluten-free NY Style Pizza Crust, which is made from yucca. Have you tried it yet!!??

(FYI: If you can’t find yucca in your produce section, I just discovered my local Aldi carries it already peeled and cut in a bag in the freezer section! That means less work, and yucca at a great low price. Now that’s a win-win! But if you can’t locate yucca you can try this pizza rust recipe as an alternative: Against All Grain Pizza Crust.)

No mushy cauliflower crust here! This crust is thin, crispy, buttery and just so very yummy.

And to make this pizza extra special and amazingly delish, we are topping it off with loads of roasted garlic gloves, sweet cherry tomatoes, fragrant fresh basil, and then giving it a nice drizzle of balsamic glaze and extra virgin olive oil. It’s simply the best. pizza. EVER!

Caprese Pizza

1 large thin pizza crust or see other crust recipes above (recipe HERE)
1/3 cup marinara sauce
1/2 cup Mozzarella cheese (omit if paleo or use goat/sheep’s milk cheese if you can tolerate it)
½ roasted garlic
⅓ cup cherry tomatoes (quartered)
¼ cup basil (chopped)
2 tablespoons balsamic reduction
2 tablespoons extra virgin olive oil

Preheat oven to 400 degrees F.
Wrap a bulb of garlic in aluminum foil and place in the oven at 400 degrees F for 30 minutes, then remove and let cool.
Prepare your pizza crust according to recipe (or use store bought crust).
Place pizza crust on cookie sheet or pizza stone.
Spread marinara sauce evenly on the crust and then sprinkle on the cheese!
Place the pizza in the oven at 400 degrees F for about 8-10 minutes, or until cheese of hot and bubbly.
Once cool enough to handle, peel your roasted garlic cloves from the bulb.
Top the hot pizza with quarter cherry tomatoes, chopped basil, and roasted garlic cloves.
Drizzle with EVOO and balsamic glaze/reduction.
Cut, serve, enjoy!!

Chocolate Peanut Butter Covered Banana Pops

on July 6, 2016August 13, 2021 By Kelley

Looking for a cool and chocolatey treat to cool down your sweet tooth this summer? Well, look no further! These frozen banana pops are smothered in peanut butter and chocolate 'magic' sauce. They are easy and fun to make (get the kids involved!), and best yet they are secretly healthy!

Looking for a cool and chocolatey treat to cool down your sweet tooth this summer? Well, look no further! These frozen banana pops are smothered in peanut butter and chocolate ‘magic’ sauce. They are easy and fun to make (get the kids involved!), and best yet they are secretly healthy!

Cricket and I have been logging a lot of miles lately. She loves to run every morning and by 7 am she is waiting by the door next to her leash. In fact, Cricket knows her daily schedule better than I do, and if I am late she is sure to let me know about it… lol. Breakfast is at 6:30 sharp (even on Sundays) and everyday she not-so-patiently stands by her metal bowl and paws at it to make loud dinging noises so the whole house can hear. After breakfast we get dressed, lace up the sneakers, pop the baby in the stroller and off we go! She usually pulls me most of the way, unless she gets hint of a good smell, and then she’ll stop and use her beagle nose to check it out :). Looking for a cool and chocolatey treat to cool down your sweet tooth this summer? Well, look no further! These frozen banana pops are smothered in peanut butter and chocolate 'magic' sauce. They are easy and fun to make (get the kids involved!), and best yet they are secretly healthy!

Now that Cricket is 11 years young, she still isn’t showing any signs of her age, with the exception of some grey hairs. She still is fast and spry, can out run me on her worst day, and would still have energy at the end of the day to do it all again! I hope I feel and look as good as she does when I am her age! She definitely has good genes, which helps, but I also know that a healthy diet and exercise also help to keep her youthful and in great shape. Often I feed her better than I feed myself. Her only junk food is the occasional In-and-Out burger patty, which she adores! I, on the other hand, have a weakness for treats, especially ice cream and chocolate!

With all the running we have been doing my need for sweets has hit an all time high so I needed to find a healthy, but still really indulgent, alternative.

Enter- Chocolate and PB smothered Banana Pops! They have the perfect combinations of rich dark chocolate and creamy peanut butter (you could also use almond butter), and the frozen banana pop is creamy and sweet, reminiscent of ice cream. They look good, right!?

Enjoy and indulge with no guilt!! 🙂

Chocolate Peanut Butter Covered Banana Pops

3 bananas
1/3 cup chocolcate chips (I used Enjoy Life brand)
1/3 cup peanut butter (or almond butter for paleo)
2-4 tablespoons coconut oil
6 popsicle sticks or straws
optional: 1/4 cup shredded coconut

Cut your bananas in half and insert your popsicle stick into the cut end.
Place the banana pops on a parchment-lines cookie sheet and place them in the freezer for at least 30 minutes.
After the pops are chilled, heat the 1/3 cup of peanut butter and 1 tablespoon of coconut oil over low-medium heat until melted and combined. If the peanut butter dip is too thick add an additional tablespoon of coconut oil.
Take the pops out of the freezer and deep each one into the peanut butter dip.
Place them back onto the parchment-lined cookie sheet and pop them back into the freezer for a few minutes.
Meanwhile, melt the 1/3 cup chocolate chips and 1 tablespoon of coconut oil over low-medium heat until melted and smooth. Add an additional tablespoon of coconut oil if needed to make the chocolate dip thinner.
Remove the peanut butter covered pops from the freezer and dip each one into the chocolate and place back onto the cookie sheet.
Sprinkle with shredded coconut if you’d like.
Freeze for another 10 minutes, or until set, or until you want to eat them!

Easy Deconstructed Chinese Dumplings

on June 27, 2016January 28, 2021 By Kelley

Why order take-out when you can make these Deconstructed Chinese Dumplings? These tasty “deconstructed dumplings” are super easy, very healthy, and will surely satisfy your dumpling cravings, while saving you hundreds of calories! They are bursting with fresh, salty, savory, mouth-watering flavor! Only a few simple ingredients, one pan, and your done! They make a great tasty and healthy meal for the entire family.

I LOVE getting takeout! There is something very gratifying about getting food delivered right to your door, ready to eat, and no dishes to be washed when you’re done, right??

What’s your favorite kind of takeout? I have a number of favorites. I could never pick just one, because it depends upon the mood I’m in 😉 BUT Chinese food take-out is right up there vying for a top spot. There are so many Chinese food dishes that I adore, including General Tso’s Chicken, fried rice, salt and pepper shrimp, but DUMPLINGS are my all time favorite! Sometimes I just get a double order of steamed dumplings and savor each and every one.

There is something magical about those soft succulent little pillows filled with flavorful and juicy filling. I love dipping them into the salty sauce, then double dipping to make sure I can get all the explosive flavors into every single bite. I usually forgo the chopsticks and use my fingers to make sure I don’t fumble one and rupture it’s delicate steamed wonton wrapper (and so I can lick my fingers as I go). 🙂

Ever since I went grain-free I have been missing my dumplings in the worst way. So I decided to create my own healthy, grain-free, gluten-free version, so I can enjoy them as often as I want! These deconstructed dumplings are easy to make because you don’t have to mess around with getting the filling into the wrapper, which can be tedious and messy. All you gotta do is pile high your noodles (or zoodles), top with the pork filling, and then sprinkle with the dipping sauce. Now it’s chow time!!

Easy Deconstructed Chinese Dumplings

1 lb ground natural pork (you could also use ground turkey or vegan alternative ground “crumbles”)
1 tablespoon avocado oil (or ghee, or another oil with high smoke point)
1 tablespoon minced garlic
1 tablespoon minced ginger root
2 tablespoons tamari (or soy sauce or coconut aminos)
1 tablespoon sesame oil (toasted)
1/2 teaspoon sriracha
1-2 tablespoons chives (for garnish, chopped)
3-4 zucchinis (or wide rice noodles, cooked according to directions)

DUMPLING SAUCE:

3 tablespoons of tamari (or soy sauce or coconut aminos)
3 tablespoons rice wine vinegar
1 teaspoon sriracha
1 teaspoon honey

To make the sauce combine the tamari/ soy sauce, rice wine vinegar, sriracha and honey in a bowl.
Whisk briskly to combine and set aside.
Heat the avocado oil in a pan over medium high heat.
Add the garlic and ginger and cook for a few minutes until fragrant and just starting to turn golden brown.
Next add the ground pork and stir until it’s almost all the way cooked, about 5 minutes.
Turn the heat down to medium-low and add the tamari/soy sauce, sriracha, and sesame oil.
Cook for another 1-2 minutes to combine flavors.
Remove from heat and set aside.
Peel and wash the zucchini. (Or cook rice noodles according to directions)
To make wide zucchini “ribbon noodles” use a veggie peeler on one side of the zucchini repeatedly. The noodles will get wider the closer you get to the middle of the zucchini.
If you wish you can quickly sauté the zucchini noodles over medium heat with a little oil to soften them. They are pretty thin and I find using them raw is fine because the heat from the pork softens them perfectly.
Plate your noodles, then add pork on top.
Garnish with chopped chives, drizzle the sauce on top, and possibly an extra dash of sriracha. Enjoy!

Chocolate Chip Cookie “Energy” Cups

on June 20, 2016August 13, 2021 By Kelley 1 Comment

These soft and chewy chocolate chip cookies are my favorite go to sweet treat when I need a pick-me-up. They are SECRETLY HEALTHY and filled with energy boosting ingredients! But shhh, don’t tell! Feed them to the fam, and nobody will suspect. In fact, they will demand some more! These babies have NO butter, NO flour, NO processed sugar, and NO eggs. Take one bite and go to cookie Heaven, then have another because you can!

You guys aren’t sick of cookie recipes yet are you? I mean who doesn’t LOVE chocolate chip cookies? Right, I thought so. NO ONE. haha.

So this week I set out to make a cookie that called for coconut oil as opposed to butter or palm shortening. I am in love with the health benefits of coconut oil. (Read more about those awesome benefits HERE!!) Did you know coconut oil can help curb your appetite and boost your metabolism? And it provides a nice dose of healthy energy in the form of medium-chain triglycerides.

The other main ingredient in these super moist and melty cookies is almonds. Everybody knows how good almonds are for your healthy. They are full of healthy fats and protein, making them a first rate energy source.

So together almonds and coconut oil are a healthy energy match made in heaven, and they also happen to make a spectacular cookie!

I promise you are going to love these, so I recommend you make a double batch!

Chocolate Chip Cookie “Energy” Cups

1 cup almond flour (I recommend Wellbee’s)
2 tablespoons tapioca starch
1 tablespoon coconut sugar
1/4 teaspoon baking soda
1/4 teaspoon sea or Himalayan salt
3 tablespoons coconut oil (melted)
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/4 cup dark chocolate chips (Enjoy Life brand)

Preheat oven to 350 degrees F.
In a bowl combine and mix all the dry ingredients.
Add the wet ingredients and mix to form a dough
Add the chocolate chips and mix.
Scoop about 1 tablespoon of dough into each mini muffin/cupcake tin compartment and press the dough down to compact it. (you also can use a regular muffin tin, but use 2 tablespoons of dough.)
Bake at 350 degrees F for 6-7 minutes.
Remove, let cool, then enjoy. (remove them from the tin by carefully dislodging them with a knife.)

Red, White, and Blue Berry Popsicles

on June 17, 2016August 13, 2021 By Kelley

These berry-ful popsicles are sweet, flavorful, and will help keep you hydrated this summer. Made with only 3 simple ingredients, they are easy-peasy and fool-proof. Everyone will be loving these at your 4th of July celebration!

Fourth of July is right around the corner, and I am shocked it’s already here! Why is it that once summer begins, it seems to rapidly speed up time, and the warm and sunny months fly by like a blur? Sometimes I just want to pause. Slow things down. Relish in the moment. In the sunny summer breeze. Are you with me?

The reason summer flies by may be because summer is my favorite season, and recollections of the summers of my youth are filled with fun and exciting memories. I used to look forward to sleep away camp, and I got to bring my horse, Missy, along! Not many kids can say that, right!? Another highlight were our family vacations to LBI. We would hang out beachside all day taking in some rays, go for long leisurely bike rides around the island, and go to an ice cream shop where you got served a whole song-a-long performance while you enjoyed your chocolate fudge sunday. Those were the times. Pure joy found in the simple things.

So to celebrate summer, the 4th, and all things simple I came up with some pretty delicious, refreshing, and healthy popsicles. They are perfect for kids and adults alike! They only have 3 simple ingredients so you can spend virtually NO TIME making them, and spend more time enjoying your summer, popsicle-in-hand to cool you down:) Enjoy!

Red, White and Blue Berry Popsicles

Healthy and delicious berry popsicles made with only 3 ingredients!

1/3 cup frozen strawberries (allow them to thaw slightly to cut into quarters)
1/3 cup frozen blueberries
1 1/2 cup coconut water (more of less depending of the size of your popsicle molds)
1/3 cup shredded coconut (optional)
you’ll need a popsicle mold or 6 waxed dixie cups and popsicle sticks (or straws/ chopsticks, etc)

Place a few strawberry pieces into each popsicle mold.
Pour coconut water into each popsicle mold and fill 1/2 way (over the strawberry segments).
Place popsicles into the freezer for about 1 hour.
Remove the popsicles form the freezer.
Add a few blueberries to each mold.
Top off with coconut water until each mold is just about filled.
Insert popsicle mold handle or popsicle stick.
Place popsicles back into the freezer for 2-3 hours.
When you are ready to serve them just remove from freezer, dip in shredded coconut (optional) and serve!

Cricket’s Birthday Celebration with Natural Balance Delectable Delights

on June 13, 2016June 13, 2016 By Kelley 2 Comments

Big thanks to Natural Balance for sponsoring today’s post! The opinions expressed are, as always, my very own 🙂Cricket recently turned 11 years young and she’s never looked or felt better! Geez, what is that in dog years- 77? Well this pup is one spunky granny! She’s still running, and easily clocks 8 miles on the beach with my mom (because I don’t run that far, haha!). Her coat is shiny and soft, her eyes are bright and full of youthful life, and her athletic slender shape would be the envy of all the other dogs at the park!

I came across Cricket over a decade ago at a horse show. She was a 8 week old fluffy black and white fur ball up for adoption, and I just couldn’t resist her. Her wet pink tongue licked my hand, her little milk teeth nibbled my fingers, and she stole my heart. I proudly brought her home and my life was forever changed for the better.

Cricket has been by my side ever since. We are best friends, truly. She comes everywhere with me, has lived in 6 different states and has moved with me all the way across the entire country…not once, but TWICE!

So this year I wanted to make her birthday extra special to show her how much I love her and appreciate her. I thought of all the things she loves to do and planned a very special day for my loyal and lovable pup.

We started off the morning with some bacon, of course! She did her usual beggin’ dance while I was cooking up the crispy bacon. It’s pretty hilarious to watch. She paws the air with her left, then shifts her weight, and waves with her right paw, and back and forth she goes, all the while moaning and groaning like she can’t wait another second for that juicy bite. I mixed in her bacon with a cup of Natural Balance Surf n’ Turf Delectable Delights, which is her favorite wet food!

We went out for our daily walk, and we took her favorite route to the park. Cricket adores this park. It’s large expansive green grass fields stretch as far as the eye can see. As we approached her tail started waging with extreme velocity and her excitement was palpable. As I unclipped her leash she darted to the nearest tree to check for squirrels and have a sniff. (She is part Beagle, so she smells EVERYTHING!) Once she checked out all the park’s various aromas she had a quick roll in the grass, and then off she went! Cricket is lightening fast, quick and agile. We played her favorite game of chase. She runs at me full speed and I’m suppose to guess if she is going to fake left, or fake right, and I’m usually wrong. Well today was no exception. I made a move to the left to attempt and interception, and she leans left to lead me on, and THEN GOES RIGHT at the very last second. She flies by me just out of reach and I then proceed to trip and fall flat on my face. Before I know she’s on me attacking me with exurbant wet kisses, so fast and furious I can barely breathe.

After Cricket was well tuckered out we headed home to have our afternoon snack of her favorite grain-free wet food, Natural Balance Delectable Delights. If you have read my other posts about Cricket, then I am sure you know how picky she is, right? She is not your average dog that eats everything in sight. NO. NO. This girl likes her bacon, fresh grilled chicken, savory steak, and she loves Delectable Delights! She goes bonkers the minute I peel back the lid and she can smell the deliciousness.

I am very picky about what I feed Cricket because I believe food and nutrition are one of the key elements of health and longevity. Natural Balance Delectable Delights are made with the highest quality ingredients, and it’s grain-free, so it’s my first choice in prepared dog food! You guys should definitely check it our for your furry four legged family members. They will love it too, birthday celebration or any day! Here is the link to the Natural Balance Facebook Page.

Be sure to check out the Natural Balance Instagram Page for absolutely adorable doggie pics! They will make your heart smile 🙂

Smashed Asian Cucumber Salad

on June 6, 2016March 11, 2021 By Kelley

This super easy, fresh, zesty and crunchy salad makes the perfect addition to any meal! The fancy-shmancy smashed cucumbers are dressed up in a tangy and subtlety sweet dressing and sprinkled with generous amounts of nutty sesame seeds. Yummy! Bring this easy salad to your next party/picnic/BBQ and you’ll be the star!

I love a fresh and flavorful salad, but sometimes I get stuck in the salad green rut. I mean, I know I SHOULD eat my veggies, and get my GREENs on. Normally I pile a plate high with fancy greens, or baby kale and drizzle a bit of EVOO, a dash of s&p, and viola- salad! This is good and all but I find my self urning for something different… More texture, more flavor, something really delicious.

I came across a salad like this one I am sharing here today at a restaurant. I was so obsessed with the interesting appearance of the “smashed” cucumbers that I googled it asap so I could make my very own. And it’s a fun process too? Ever want to bash veggie with a skillet? Heck ya! Well here’s your chance!

If you are familiar with my blog you know there is no shortage of Asian-inspired dishes! To say I am a hug fan of Thai, Vietnamese, Korean, Chinese, and Japanese cuisine would be an understatement. I take inspiration from these dishes and put on my own spin.

This salad has a wonderful dressing that is bursting with tang along with a hint of spice and a dash of sweet. It will really get this taste buds going. And better yet- it looks fancy, but is ridiculous easy and quick to make. So with out further ado….

Smashed Asian Cucumber Salad

This fresh and tangy salad looks great and tastes amazing!

6 mini english cucumbers (makes about 3 ½ cups of smashed cukes)
¼ cup red pepper (diced)
¼ cup red onion (diced)
1 tablespoon sesame oil
2 tablespoons rice vinegar (or apple cider vinegar)
1 ½ teaspoons maple syrup
¼ teaspoon + Himalayan or sea salt
¼ teaspoon black pepper
2 tablespoons sesame seeds
better flavor if it marinates

Place your cucumbers on a cutting board.
Place a cast iron skillet (or any heavy flat object) on top of each cucumber and apply pressure with your hand until it cracks and flattens.
Next use a knife to cut the smashed cucumbers into 1″ segments and throw them into a bowl.
Add the red pepper and red onion into the bowl and mix.
Blend the sesame oil, vinegar and maple syrup in a small blender (like the magic bullet).
our the dressing over the salad, then add the salt, pepper and sesame seeds and give it all a good stir.
The salad tastes best if you let the cakes marinate for an hour, but also can be eaten straight away.