Besides being Taco Tuesay, it's also Double-Post Tueday. Today's double post deals with drinks, and includes Cafe de Olla and Starbucks Caramel Frappuccino Copycat. Enjoy!
BLUEBERRY-APPLE SLUSHES
This is from the August 2013 issue of Heart Insight, page 23. (This is the magazine for the American Heart Association.)
This recipe begins, "Refreshing and good for you, this fruit treat comes together in a flash and provides fiber from the apple and antioxidants from the deeply colored blueberries." Serves 4; 1 cup per serving
I was unable to find a link online for this, but did want to give a head's up on where I got this.
Ingredients
2 cups fresh or frozen blueberries (no thawing necessary)
2 cups ice
1 large apple (about 8 ounces), any variety, cut into chunks (peel left on)
2/3 cup fresh orange juice
2 tablespoons honey
1/4 cup fresh blueberries (optional)
Directions
In a blender, process the ingredients except the 1/4 cup blueberries until smooth. Serve garnished with the remaining blueberries.
STRAWBERRY ORANGE SMOOTHIE
This is from the American Heart Association's site, and begins, "This fruit-filled, four-ingredient smoothie makes for a quick and easy satisfying snack, dessert, or breakfast. Frozen berries give it a frothy texture."
Makes 2 servings; Serving size: 1 cup
To view this online, go to https://recipes.heart.org/en/recipes/strawberry-orange-smoothie.
Ingredients
10 frozen, unsweetened strawberries
1 cup fat-free, plain yogurt
1/2 cup 100% orange juice
1/2 teaspoon stevia sweetener
OR
1 stevia sweetener packet
Directions
In a food processor or blender, process all the ingredients until smooth.
ICED VANILLA CHAI TEA LATTE
This is from Weight Watchers, and begins, "Oftentimes, when you get chai tea or a chai latte at a coffee shop, it is cloyingly sweet. This version goes easy on the sugar (or in this case, honey) while still providing enough sweetness to taste great. If you prefer a vegan version, swap out the honey in favor of agave nectar, maple syrup, or brown sugar. We steep a concentrated tea mixture using 2 tea bags for 1 serving so that the flavor doesn’t get diluted with the almond milk; look for a decaffeinated option if that would be too much caffeine for you."
Prep Time: 4 minutes; Cook Time: 1 minute; Total Time: 10 minutes; Serves: 1; Difficulty: Easy
Ingredients
1/2 cup water
2 tea bags, chai-variety
1 tsp honey
3/4 cup plain unsweetened almond milk
1 tsp vanilla extract
Directions
In a 2-cup glass measuring cup, microwave water on High until very hot, about 1 minute. Add tea bags and steep for 5 minutes. Remove and discard tea bags. Add honey to hot tea, stirring until it dissolves. Stir in almond milk and vanilla. Pour into a tall ice-filled glass.
Serving size: 1 1/4 cups (without ice)
STARBUCKS CARAMEL FRAPPUCCINO COPYCAT
This is from Kiley Heidtbrink at AllRecipes. Kiley wrote, "This is my version of Starbucks Caramel Frappuccino! It's easy to make at home by blending coffee with milk, caramel sauce, and ice. Top each glass with whipped cream and drizzle more caramel sauce on top. Serve with a straw."
Prep Time: 5 minutes; Total Time: 5 minutes; Servings: 2
To view this online, go to https://www.allrecipes.com/recipe/235850/starbucks-caramel-frappuccino-copycat-recipe/.
Ingredients
2 cups ice
1 cup strongly brewed black coffee, cooled
1 cup low-fat milk
1/3 cup caramel sauce
3 tablespoons white sugar
Directions
Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high speed until smooth.
Pour into two 16-ounce glasses.
Tips
You can make strong coffee by using 2 tablespoons ground coffee beans per 1 cup water in your coffee maker.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
Ingredients
1/2 gallon apple cider
4 – 5 herbal tea bags
Directions
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
CAFE DE OLLA
The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.
To view this online, click here.
Ingredients
4 cinnamon sticks
4 star anise
4 allspice berries
4 whole cloves
1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)
2 cups medium grind, dark roast coffee beans
2 cups low-fat milk
1 cup coffee liqueur, such as Kahlúa, optional
Directions
Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.
Meanwhile, warm milk in small saucepan, and whisk until frothy.
Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.
nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free
Showing posts with label Strawberry Orange Smoothie. Show all posts
Showing posts with label Strawberry Orange Smoothie. Show all posts
Tuesday, October 4, 2022
Tuesday, March 8, 2022
Drinks - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks.
Why drinks? Well, most of us get tired eating the same thing, day in and day out. Same with drinks. That said, check out the Orange Dream Shakes, the Raspberry Basil Iced Tea, and the rest of today's drinks. Enjoy!
STRAWBERRY ORANGE SMOOTHIE
This is from American Heart Association, and begins, "This fruit-filled, four-ingredient smoothie makes for a quick and easy satisfying snack, dessert, or breakfast. Frozen berries give it a frothy texture."
Makes 2 servings; Serving Size: 1 cup
To view this online, go to https://recipes.heart.org/en/recipes/strawberry-orange-smoothie.
Ingredients
10 frozen, unsweetened strawberries
1 cup fat-free, plain yogurt
1/2 cup 100% orange juice
1/2 teaspoon stevia sweetener
OR
1 stevia sweetener packet
Directions
In a food processor or blender, process all the ingredients until smooth.
RASPBERRY BASIL ICED TEA
This is from American Heart Association, and begins, "Refresh with this simple and deliciously fruity tea."
This can be viewed at https://recipes.heart.org/en/recipes/raspberry-basil-iced-tea.
Ingredients
8 cups unsweetened decaffeinated iced tea
2 cups raspberries (washed)
8 fresh basil leaves (washed)
no-calorie sweetener (granulated, 6 packets)
Directions
In a 2-quart pitcher, combine tea, raspberries, basil and no-calorie sweetener. Gently stir and refrigerate overnight.
Add ice to individual glass and pour iced tea in each through a strainer to remove bits of herbs and fruit. Stir and enjoy.
ORANGE DREAM SHAKES
This absolutely divine drink comes from Publix. Makes 4 servings, total time: 10 minutes.
To view this online, go to https://www.publix.com/recipe/orange-dream-shakes.
Ingredients
3–4 large oranges, for juice
3 tablespoons orange blossom honey
1 cup ice cubes
3 cups vanilla ice cream
Directions
Squeeze oranges for juice (1 1/2 cups).
Add to blender (in this order): juice, honey, ice cubes, and ice cream. Process until smooth; serve.
KEY LIME PIE MILKSHAKES
If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)
One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)
While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.
This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).
To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.
Ingredients
3 slices Bakery Key Lime Pie
4 cups vanilla ice cream
1 cup whole milk
1/4 cup Key Lime juice
Graham crackers, for serving (optional)
8 tablespoons whipped topping, for serving
Lime for zest, for serving (optional)
Directions
Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.
Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.
Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.
ORANGE JULIUS
This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)
Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.
Ingredients
1 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 6-ounce can frozen orange juice concentrate
1/2 cup sugar (or sugar substitutes, check package for equivalence)
1 1/2 cups ice
Equipment
Blender
Glasses
Directions
Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.
Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.
Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.
Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.
Recipe Notes
I used 2% milk, though you can also use whole or skim milk with equally delicious results.
If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)
COCOA JAVA
This recipe, from My Food and Family, begins, "You'll need just five minutes and three ingredients to make this tasty coffee drink. Share it with your family for a special treat!"
Prep Time/Total Time: 5 minutes
To view this online, go to https://www.myfoodandfamily.com/recipe/050780/cocoa-java.
Ingredients
2 env. instant hot cocoa mix
1-1/2 cups hot freshly brewed MAXWELL HOUSE Coffee
1/4 cup thawed COOL WHIP Whipped Topping
Directions
Empty cocoa mix into 2 large mugs or cups.
Add coffee; stir until mix is dissolved.
Top with COOL WHIP.
Kitchen Tips
Tip 1
Substitute
Prepare using MAXWELL HOUSE Italian Espresso Roast Coffee.
Tip 2
Substitute
Prepare using instant reduced-calorie hot cocoa mix, or flavored instant hot cocoa mix.
Tip 3
Special Extra
To serve garnished with shaved chocolate, pull vegetable peeler across surface of 1 oz. BAKER'S Semi-Sweet Chocolate to form shavings. Fill mugs with ingredients as directed; top with shaved chocolate.
Why drinks? Well, most of us get tired eating the same thing, day in and day out. Same with drinks. That said, check out the Orange Dream Shakes, the Raspberry Basil Iced Tea, and the rest of today's drinks. Enjoy!
STRAWBERRY ORANGE SMOOTHIE
This is from American Heart Association, and begins, "This fruit-filled, four-ingredient smoothie makes for a quick and easy satisfying snack, dessert, or breakfast. Frozen berries give it a frothy texture."
Makes 2 servings; Serving Size: 1 cup
To view this online, go to https://recipes.heart.org/en/recipes/strawberry-orange-smoothie.
Ingredients
10 frozen, unsweetened strawberries
1 cup fat-free, plain yogurt
1/2 cup 100% orange juice
1/2 teaspoon stevia sweetener
OR
1 stevia sweetener packet
Directions
In a food processor or blender, process all the ingredients until smooth.
RASPBERRY BASIL ICED TEA
This is from American Heart Association, and begins, "Refresh with this simple and deliciously fruity tea."
This can be viewed at https://recipes.heart.org/en/recipes/raspberry-basil-iced-tea.
Ingredients
8 cups unsweetened decaffeinated iced tea
2 cups raspberries (washed)
8 fresh basil leaves (washed)
no-calorie sweetener (granulated, 6 packets)
Directions
In a 2-quart pitcher, combine tea, raspberries, basil and no-calorie sweetener. Gently stir and refrigerate overnight.
Add ice to individual glass and pour iced tea in each through a strainer to remove bits of herbs and fruit. Stir and enjoy.
ORANGE DREAM SHAKES
This absolutely divine drink comes from Publix. Makes 4 servings, total time: 10 minutes.
To view this online, go to https://www.publix.com/recipe/orange-dream-shakes.
Ingredients
3–4 large oranges, for juice
3 tablespoons orange blossom honey
1 cup ice cubes
3 cups vanilla ice cream
Directions
Squeeze oranges for juice (1 1/2 cups).
Add to blender (in this order): juice, honey, ice cubes, and ice cream. Process until smooth; serve.
KEY LIME PIE MILKSHAKES
If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)
One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)
While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.
This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).
To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.
Ingredients
3 slices Bakery Key Lime Pie
4 cups vanilla ice cream
1 cup whole milk
1/4 cup Key Lime juice
Graham crackers, for serving (optional)
8 tablespoons whipped topping, for serving
Lime for zest, for serving (optional)
Directions
Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.
Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.
Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.
ORANGE JULIUS
This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)
Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.
Ingredients
1 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 6-ounce can frozen orange juice concentrate
1/2 cup sugar (or sugar substitutes, check package for equivalence)
1 1/2 cups ice
Equipment
Blender
Glasses
Directions
Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.
Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.
Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.
Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.
Recipe Notes
I used 2% milk, though you can also use whole or skim milk with equally delicious results.
If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)
COCOA JAVA
This recipe, from My Food and Family, begins, "You'll need just five minutes and three ingredients to make this tasty coffee drink. Share it with your family for a special treat!"
Prep Time/Total Time: 5 minutes
To view this online, go to https://www.myfoodandfamily.com/recipe/050780/cocoa-java.
Ingredients
2 env. instant hot cocoa mix
1-1/2 cups hot freshly brewed MAXWELL HOUSE Coffee
1/4 cup thawed COOL WHIP Whipped Topping
Directions
Empty cocoa mix into 2 large mugs or cups.
Add coffee; stir until mix is dissolved.
Top with COOL WHIP.
Kitchen Tips
Tip 1
Substitute
Prepare using MAXWELL HOUSE Italian Espresso Roast Coffee.
Tip 2
Substitute
Prepare using instant reduced-calorie hot cocoa mix, or flavored instant hot cocoa mix.
Tip 3
Special Extra
To serve garnished with shaved chocolate, pull vegetable peeler across surface of 1 oz. BAKER'S Semi-Sweet Chocolate to form shavings. Fill mugs with ingredients as directed; top with shaved chocolate.
Tuesday, September 28, 2021
Drinks - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks, including Iced Vanilla Chai Tea Latte and Slow-Cooker Hot Chocolate. Enjoy!
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bowl until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chillded glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
STRAWBERRY ORANGE SMOOTHIE
This is from American Heart Association, and begins, "This fruit-filled, four-ingredient smoothie makes for a quick and easy satisfying snack, dessert, or breakfast. Frozen berries give it a frothy texture."
Makes 2 servings; Serving Size: 1 cup
To view this online, go to https://recipes.heart.org/en/recipes/strawberry-orange-smoothie.
Ingredients
10 frozen, unsweetened strawberries
1 cup fat-free, plain yogurt
1/2 cup 100% orange juice
1/2 teaspoon stevia sweetener
OR
1 stevia sweetener packet
Directions
In a food processor or blender, process all the ingredients until smooth.
RASPBERRY BASIL ICED TEA
This is from American Heart Association, and begins, "Refresh with this simple and deliciously fruity tea."
This can be viewed at https://recipes.heart.org/en/recipes/raspberry-basil-iced-tea.
Ingredients
8 cups unsweetened decaffeinated iced tea
2 cups raspberries (washed)
8 fresh basil leaves (washed)
no-calorie sweetener (granulated, 6 packets)
Directions
In a 2-quart pitcher, combine tea, raspberries, basil and no-calorie sweetener. Gently stir and refrigerate overnight.
Add ice to individual glass and pour iced tea in each through a strainer to remove bits of herbs and fruit. Stir and enjoy.
ICED VANILLA CHAI TEA LATTE
This is from Weight Watchers, and begins, "Oftentimes, when you get chai tea or a chai latte at a coffee shop, it is cloyingly sweet. This version goes easy on the sugar (or in this case, honey) while still providing enough sweetness to taste great. If you prefer a vegan version, swap out the honey in favor of agave nectar, maple syrup, or brown sugar. We steep a concentrated tea mixture using 2 tea bags for 1 serving so that the flavor doesn’t get diluted with the almond milk; look for a decaffeinated option if that would be too much caffeine for you."
Prep Time: 4 minutes; Cook Time: 1 minute; Total Time: 10 minutes; Serves: 1; Difficulty: Easy
Ingredients
1/2 cup water
2 tea bags, chai-variety
1 tsp honey
3/4 cup plain unsweetened almond milk
1 tsp vanilla extract
Directions
In a 2-cup glass measuring cup, microwave water on High until very hot, about 1 minute. Add tea bags and steep for 5 minutes. Remove and discard tea bags. Add honey to hot tea, stirring until it dissolves. Stir in almond milk and vanilla. Pour into a tall ice-filled glass.
Serving size: 1 1/4 cups (without ice)
SLOW-COOKER HOT CHOCOLATE
This comes from the Food Network, and begins, "Whip up a big batch of perfect hot chocolate for your favorite friends with this effortless slow-cooker recipe. We used semisweet chocolate for its richness and balanced sweetness. Keep the setting on warm while serving and set up the various toppings for the most festive make-your-own hot chocolate bar!"
Active Time: 15 minutes; Total Time: 2 hours 45 minutes; Yield: 8 to 12 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-hot-chocolate-9429283.
Ingredients
6 cups whole milk
2 cups heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
12 ounces semisweet chocolate, chopped (see Cook's Note)
Mini marshmallows, for topping
Whipped cream, for topping
Crushed candy canes, for topping
Salted caramel sauce, for topping
Directions
Special equipment: a 6-quart slow cooker
Add the milk, cream, cocoa powder, sugar, vanilla and 1/4 teaspoon salt to a 6-quart slow cooker. Whisk until combined and the cocoa is dissolved. Stir in the chopped chocolate.
Cover and cook on low, whisking every 30 minutes, until the chocolate is melted and the mixture is hot, about 2 hours 30 minutes.
Ladle into mugs and top as desired with either some marshmallows or whipped cream sprinkled with crushed candy canes, or drizzled with caramel sauce.
Cook’s Note
We like to use chocolate bars for this, but you can substitute chocolate chips if you prefer.
SWEET TEA
This some from Leona Marcena Clay Johnson, and is adapted by Vallery Lomas in The New York Times cooking newsletter. Vallery wrote, "This sweet tea toes the line between just right and puckery sweet. The formula reflects the way my grandmother Leona Johnson made sweet tea: strong tea, lots of lemon juice and even more sugar. Start by adding half a cup of sugar to the batch, then add up to 4 more tablespoons to your preference. By making it extra potent, tart and sweet, this brew still tastes good even after the ice starts to melt."
Yield: About 8 cups; Time: 15 minutes, plus cooling
This was featured in "Sweet Tea From a Grandmother’s Kettle to Your Table", and can be viewed online at https://cooking.nytimes.com/recipes/1022296-sweet-tea.
Ingredients
8 black tea bags, preferably Lipton
1/2 cup granulated sugar, preferably pure cane, plus more to taste
6 tablespoons lemon juice (from about 2 lemons)
Ice cubes, for chilling and serving
Lemon slices, for garnish (optional)
Preparation
In a tea kettle or medium saucepan, heat 4 cups water until boiling. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes. Gently squeeze the bags to release their concentrated tea, then discard the bags. Transfer the tea to a pitcher.
Stir 1/2 cup sugar into the hot tea until it has dissolved. Stir in the lemon juice. Add 4 cups water, then fill the pitcher with 2 cups ice.
Taste the tea to determine if you’d like to add up to 4 tablespoons more sugar. If adding sugar, stir until it dissolves.
Cover and refrigerate until the sweet tea is chilled throughout or up to 2 days. Serve in a large glass filled with ice, and garnish with a lemon slice if you’d like.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bowl until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chillded glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
STRAWBERRY ORANGE SMOOTHIE
This is from American Heart Association, and begins, "This fruit-filled, four-ingredient smoothie makes for a quick and easy satisfying snack, dessert, or breakfast. Frozen berries give it a frothy texture."
Makes 2 servings; Serving Size: 1 cup
To view this online, go to https://recipes.heart.org/en/recipes/strawberry-orange-smoothie.
Ingredients
10 frozen, unsweetened strawberries
1 cup fat-free, plain yogurt
1/2 cup 100% orange juice
1/2 teaspoon stevia sweetener
OR
1 stevia sweetener packet
Directions
In a food processor or blender, process all the ingredients until smooth.
RASPBERRY BASIL ICED TEA
This is from American Heart Association, and begins, "Refresh with this simple and deliciously fruity tea."
This can be viewed at https://recipes.heart.org/en/recipes/raspberry-basil-iced-tea.
Ingredients
8 cups unsweetened decaffeinated iced tea
2 cups raspberries (washed)
8 fresh basil leaves (washed)
no-calorie sweetener (granulated, 6 packets)
Directions
In a 2-quart pitcher, combine tea, raspberries, basil and no-calorie sweetener. Gently stir and refrigerate overnight.
Add ice to individual glass and pour iced tea in each through a strainer to remove bits of herbs and fruit. Stir and enjoy.
ICED VANILLA CHAI TEA LATTE
This is from Weight Watchers, and begins, "Oftentimes, when you get chai tea or a chai latte at a coffee shop, it is cloyingly sweet. This version goes easy on the sugar (or in this case, honey) while still providing enough sweetness to taste great. If you prefer a vegan version, swap out the honey in favor of agave nectar, maple syrup, or brown sugar. We steep a concentrated tea mixture using 2 tea bags for 1 serving so that the flavor doesn’t get diluted with the almond milk; look for a decaffeinated option if that would be too much caffeine for you."
Prep Time: 4 minutes; Cook Time: 1 minute; Total Time: 10 minutes; Serves: 1; Difficulty: Easy
Ingredients
1/2 cup water
2 tea bags, chai-variety
1 tsp honey
3/4 cup plain unsweetened almond milk
1 tsp vanilla extract
Directions
In a 2-cup glass measuring cup, microwave water on High until very hot, about 1 minute. Add tea bags and steep for 5 minutes. Remove and discard tea bags. Add honey to hot tea, stirring until it dissolves. Stir in almond milk and vanilla. Pour into a tall ice-filled glass.
Serving size: 1 1/4 cups (without ice)
SLOW-COOKER HOT CHOCOLATE
This comes from the Food Network, and begins, "Whip up a big batch of perfect hot chocolate for your favorite friends with this effortless slow-cooker recipe. We used semisweet chocolate for its richness and balanced sweetness. Keep the setting on warm while serving and set up the various toppings for the most festive make-your-own hot chocolate bar!"
Active Time: 15 minutes; Total Time: 2 hours 45 minutes; Yield: 8 to 12 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-hot-chocolate-9429283.
Ingredients
6 cups whole milk
2 cups heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
12 ounces semisweet chocolate, chopped (see Cook's Note)
Mini marshmallows, for topping
Whipped cream, for topping
Crushed candy canes, for topping
Salted caramel sauce, for topping
Directions
Special equipment: a 6-quart slow cooker
Add the milk, cream, cocoa powder, sugar, vanilla and 1/4 teaspoon salt to a 6-quart slow cooker. Whisk until combined and the cocoa is dissolved. Stir in the chopped chocolate.
Cover and cook on low, whisking every 30 minutes, until the chocolate is melted and the mixture is hot, about 2 hours 30 minutes.
Ladle into mugs and top as desired with either some marshmallows or whipped cream sprinkled with crushed candy canes, or drizzled with caramel sauce.
Cook’s Note
We like to use chocolate bars for this, but you can substitute chocolate chips if you prefer.
SWEET TEA
This some from Leona Marcena Clay Johnson, and is adapted by Vallery Lomas in The New York Times cooking newsletter. Vallery wrote, "This sweet tea toes the line between just right and puckery sweet. The formula reflects the way my grandmother Leona Johnson made sweet tea: strong tea, lots of lemon juice and even more sugar. Start by adding half a cup of sugar to the batch, then add up to 4 more tablespoons to your preference. By making it extra potent, tart and sweet, this brew still tastes good even after the ice starts to melt."
Yield: About 8 cups; Time: 15 minutes, plus cooling
This was featured in "Sweet Tea From a Grandmother’s Kettle to Your Table", and can be viewed online at https://cooking.nytimes.com/recipes/1022296-sweet-tea.
Ingredients
8 black tea bags, preferably Lipton
1/2 cup granulated sugar, preferably pure cane, plus more to taste
6 tablespoons lemon juice (from about 2 lemons)
Ice cubes, for chilling and serving
Lemon slices, for garnish (optional)
Preparation
In a tea kettle or medium saucepan, heat 4 cups water until boiling. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes. Gently squeeze the bags to release their concentrated tea, then discard the bags. Transfer the tea to a pitcher.
Stir 1/2 cup sugar into the hot tea until it has dissolved. Stir in the lemon juice. Add 4 cups water, then fill the pitcher with 2 cups ice.
Taste the tea to determine if you’d like to add up to 4 tablespoons more sugar. If adding sugar, stir until it dissolves.
Cover and refrigerate until the sweet tea is chilled throughout or up to 2 days. Serve in a large glass filled with ice, and garnish with a lemon slice if you’d like.
Monday, May 17, 2021
Heart-Healthy Food
Recently, I started looking for heart healthy recipes (for several reasons). These six recipes (from the American Heart Association) are a wonderful way to start the week, and include White Bean Hummus Wraps with Avocado and Bell Pepper and a Avocado-Green Tea Popsicle. Enjoy!
Note: Of course, there are many more recipes on the American Heart Association site, which are well worth checking out, even if you aren't currently showing signs of heart problems. Let's face it: if you've got a heart (and I'm guessing you probably do), it's a good idea to take care of it. These recipes are so yummy, who wouldn't want to try them? Of course, their site also has plenty of info (other than recipes) to take care of your heart.
Okay, that said, check out these recipes.
THREE SISTERS SOUP
This recipe begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.
“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup
Ingredients
6 cups fat-free, low-sodium chicken or vegetable stock
16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed
16 oz. canned, low-sodium kidney beans (drained, rinsed)
1 small onion (chopped)
1 rib celery (chopped)
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves
OR
1/2 tsp. dried sage
1/2 tsp. curry powder
Directions
Bring chicken stock to a slow boil.
Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
SPICY PUMPKIN BURRITOS
Another recipe from American Heart Association. This one begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
SWEET POTATO NACHOS
This recipe (again, from American Heart Association) begins, “Who won’t want to try orange nachos? The seasoned sweet potatoes with the mellow cheese create a wonderful combination for a snack or healthier game-day appetizer!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/sweet-potato-nachos
Ingredients
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. paprika
1/3 cup black beans (drained, rinsed)
1/3 cup reduced-fat, shredded cheddar cheese
1/3 cup chopped tomato (1 plum tomato)
OR
1/3 cup no-salt-added, canned, diced tomatoes (drained, rinsed)
1/3 cup chopped avocado
Directions
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
Tip: For easy clean-up, line your baking pan with foil before spraying with nonstick cooking spray, allowing you to toss the foil after use.
Tip: A well-stocked spice cabinet is an easy way to add flavor without added sodium – however, be sure to look for spices and seasoning mixes without added salt.
AVOCADO-GREEN TEA POPSICLE
This begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
WHITE BEAN HUMMUS WRAPS WITH AVOCADO AND BELL PEPPER
This is from American Heart Association, and begins, “The silkiness of the white beans combined with the rich avocado and crunchy cucumbers and bell peppers make this Simple Cooking with Heart vegetarian recipe a winner of a lunch or dinner.”
Makes 4 servings; serving size: 1 wrap
To view this online, go to https://recipes.heart.org/en/recipes/white-bean-hummus-wraps-with-avocado-and-bell-pepper.
Ingredients
For the white bean hummus:
15.5 oz. canned, no-salt-added, or, low-sodium white beans (like cannellini) (drained, rinsed)
1 Tbsp. lemon juice
3 Tbsp. water
1/4 tsp. ground, sweet paprika
1/4 tsp. ground black pepper
For the wraps:
1 medium tomato (thinly sliced)
1 medium cucumber (thinly sliced)
1 bell pepper (seeded, thinly sliced)
1 avocado (peeled, pit removed, sliced)
4 handfuls lettuce
4 (10-inch) whole-grain, low-fat wraps
Ingredients
For the white bean hummus:
Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.
Puree until the mixture is smooth, about 1 minute.
For the wraps:
Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado.
Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used.
Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.
Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.
Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.
Tip: Serving size 1 wrap
Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.
STRAWBERRY ORANGE SMOOTHIE
This final recipe is (again) from American Heart Association, and begins, "This fruit-filled, four-ingredient smoothie makes for a quick and easy satisfying snack, dessert, or breakfast. Frozen berries give it a frothy texture."
Makes 2 servings; Serving Size: 1 cup
To view this online, go to https://recipes.heart.org/en/recipes/strawberry-orange-smoothie.
Ingredients
10 frozen, unsweetened strawberries
1 cup fat-free, plain yogurt
1/2 cup 100% orange juice
1/2 teaspoon stevia sweetener
OR
1 stevia sweetener packet
Directions
In a food processor or blender, process all the ingredients until smooth.
Note: Of course, there are many more recipes on the American Heart Association site, which are well worth checking out, even if you aren't currently showing signs of heart problems. Let's face it: if you've got a heart (and I'm guessing you probably do), it's a good idea to take care of it. These recipes are so yummy, who wouldn't want to try them? Of course, their site also has plenty of info (other than recipes) to take care of your heart.
Okay, that said, check out these recipes.
THREE SISTERS SOUP
This recipe begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.
“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup
Ingredients
6 cups fat-free, low-sodium chicken or vegetable stock
16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed
16 oz. canned, low-sodium kidney beans (drained, rinsed)
1 small onion (chopped)
1 rib celery (chopped)
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves
OR
1/2 tsp. dried sage
1/2 tsp. curry powder
Directions
Bring chicken stock to a slow boil.
Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
SPICY PUMPKIN BURRITOS
Another recipe from American Heart Association. This one begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”
Servings: 8; Serving Size: 1 burrito
To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos
Ingredients
1 tsp. olive oil (extra virgin preferred)
1/2 cup frozen whole kernel corn
15.5 oz. canned, no-salt-added black beans (drained, rinsed)
15 oz. canned solid-pack pumpkin (not pie filling)
1 cup cooked brown rice, cooked without salt and margarine
1/4 cup water
1 tsp. ground cumin
1 tsp. chile powder (made with ancho chiles preferred)
1/2 tsp. dried oregano (crumbled)
1/4 teaspoon cayenne pepper
8 8-inch low-fat whole-grain tortillas, lowest sodium available
1/2 cup sliced green onions
1/2 cup fat-free sour cream
1/2 cup shredded lettuce, such as romaine, or spinach
1/2 cup chopped tomato
Directions
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.
Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
Warm the tortillas using the package directions.
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
SWEET POTATO NACHOS
This recipe (again, from American Heart Association) begins, “Who won’t want to try orange nachos? The seasoned sweet potatoes with the mellow cheese create a wonderful combination for a snack or healthier game-day appetizer!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/sweet-potato-nachos
Ingredients
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. paprika
1/3 cup black beans (drained, rinsed)
1/3 cup reduced-fat, shredded cheddar cheese
1/3 cup chopped tomato (1 plum tomato)
OR
1/3 cup no-salt-added, canned, diced tomatoes (drained, rinsed)
1/3 cup chopped avocado
Directions
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
Tip: For easy clean-up, line your baking pan with foil before spraying with nonstick cooking spray, allowing you to toss the foil after use.
Tip: A well-stocked spice cabinet is an easy way to add flavor without added sodium – however, be sure to look for spices and seasoning mixes without added salt.
AVOCADO-GREEN TEA POPSICLE
This begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
WHITE BEAN HUMMUS WRAPS WITH AVOCADO AND BELL PEPPER
This is from American Heart Association, and begins, “The silkiness of the white beans combined with the rich avocado and crunchy cucumbers and bell peppers make this Simple Cooking with Heart vegetarian recipe a winner of a lunch or dinner.”
Makes 4 servings; serving size: 1 wrap
To view this online, go to https://recipes.heart.org/en/recipes/white-bean-hummus-wraps-with-avocado-and-bell-pepper.
Ingredients
For the white bean hummus:
15.5 oz. canned, no-salt-added, or, low-sodium white beans (like cannellini) (drained, rinsed)
1 Tbsp. lemon juice
3 Tbsp. water
1/4 tsp. ground, sweet paprika
1/4 tsp. ground black pepper
For the wraps:
1 medium tomato (thinly sliced)
1 medium cucumber (thinly sliced)
1 bell pepper (seeded, thinly sliced)
1 avocado (peeled, pit removed, sliced)
4 handfuls lettuce
4 (10-inch) whole-grain, low-fat wraps
Ingredients
For the white bean hummus:
Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.
Puree until the mixture is smooth, about 1 minute.
For the wraps:
Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado.
Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used.
Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.
Cooking Tip: Any type of beans can be magically turned into hummus. Just follow the instructions above using whatever bean you want – chickpeas, black bean, kidney beans, etc. Layer onto a wrap like in this recipe or use as a dip with veggies.
Keep it Healthy: When choosing lettuce, remember than the darker the color of the greens, the more nutrients and vitamins packed into it. For example, Romaine lettuce is more nutritious than iceberg lettuce.
Tip: Serving size 1 wrap
Tip: Transporting this for a work lunch? Place the wrap in foil for each transporting and make sure to drizzle a little lemon juice over the avocado slices to prevent browning.
STRAWBERRY ORANGE SMOOTHIE
This final recipe is (again) from American Heart Association, and begins, "This fruit-filled, four-ingredient smoothie makes for a quick and easy satisfying snack, dessert, or breakfast. Frozen berries give it a frothy texture."
Makes 2 servings; Serving Size: 1 cup
To view this online, go to https://recipes.heart.org/en/recipes/strawberry-orange-smoothie.
Ingredients
10 frozen, unsweetened strawberries
1 cup fat-free, plain yogurt
1/2 cup 100% orange juice
1/2 teaspoon stevia sweetener
OR
1 stevia sweetener packet
Directions
In a food processor or blender, process all the ingredients until smooth.
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