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Bazinga Pops FTW

29 Jul

All summer long I’ve been complaining mentioning how badly I want to make my own popsicles.  I FINALLY found a mold that I liked enough to try, so I ordered it from Bed, Bath, and Beyond (all thoughts and opinions are my own!)  Skip ahead for the honey-roasted blueberry pop recipe if you want to, but here are my thoughts on the Zoku Classic Pop Molds:

Zoku-Classic-Pop-Molds-Packaging


Overall, I was very pleased with the quality of the product, which is BPA and phathalate-free.  I found it very easy to assemble and the pieces clicked together snugly.  They were just as easy to pop apart, which means that they fit nicely into the silverware compartment of my dishwasher.

Zoku-Classic-Pop-Molds-Pieces

I love how securely everything is sealed together, especially since I will probably be making a lot of greek yogurt-based pops.  It just gives me piece of mind that my pops will be protected from ice crystallization more than a Dixie cup and a wooden popsicle stick.

Zoku-Classic-Pop-Mold-Before

I’ve been recommending them to anyone who will listen!  They have a mini-version of these as well, I may order them in the future.


Honey-Roasted Blueberry Pops (original recipe by Cookie + Kate)

  • 1 pint blueberries
  • 2 c. Greek yogurt
  • 2 T. honey + 1/4 c. honey
  • 2 t. granulated sugar
  • pinch of salt
  • juice of 1/2 lemon

Honey-Roasted-Blueberries1

Gently mix together the blueberries, sugar, salt, and 2 T. of honey.  Then spread them into a single layer sheet pan.

Roasting-Blueberries-Before

Roast the blueberries for 15 minutes at 350*F, then stir and roast another 15 minutes.  Watch these very carefully towards the end as the syrup released from the berries may start to burn.  Remove the berries from the oven and allow them to cool for at least 10 minutes.

Roasted-Blueberries-Done

Meanwhile, stir together the Greek Yogurt, lemon juice, and additional honey to taste.

Honey-Lemon-Greek-Yogurt-Mixture

When the berries have cooled completely, scrape the blueberries and syrup into the mixture.  You can stir more or less, depending on how marbleized of a look you want.

Roasted-Blueberries-Greek-Yogurt

I grabbed a few berries from an extra pint I had in the fridge and put them into the bottom of each mold.

Roasted-Blueberry-Pops-1

I filled each mold up to the “Fill Line,” some more than others:

Pops-In-Zoku-Mold-Before

When I added the sticks in, I was pleasantly surprised that the drip guards clicked into place without causing any of the pops to overflow! And into the freezer they went, for about 12 hours.

Pop-Molds-In-Freezer

When I was ready to try them, I just popped out the whole pop, ran it under some warm tap water and the pop slid right out of the case.

This is the level of BAZINGA that happened in my brain when I tasted them:

Honey-Roasted-Blueberry-Pop


We are talking full-on Big Lebowski dream sequence, if I closed my eyes I swear I could’ve been wearing a viking outfit level of amazing.

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3 Healthy Options From My Week

20 Jul

It’s time for another round-up of healthy options from my week!  These posts are as much for me to remember my good ideas as they are for you to feel inspired to try your own clean meals.  Despite the cooler temps this week, I definitely fell off the fitness wagon.  Hard.  Possibly broke a limb and was dragged behind the wagon – that’s how bad it was.  When you are being dragged behind the fitness wagon by your broken ankle, I strongly recommend taking a look behind you and trying to spot something positive back there.  The good news for me is that I’ve stayed pretty focused on eating clean. Now if only I could figure out a way to have a good fitness AND food week at the same time…

Anyway, here are 3 healthy options from my week:

1.

Copycat-Panera-Chicken-Hummus-Power-Bowl

I love Panera, but I love control over what goes into my body more.  Solution?  DIY duh.  I of course made up my own thing based on what I had on hand but the thing that makes it “copcat” for me is the hummus instead of dressing.  I mean, who knew?  I may have had this salad every day this week – grilled chicken with Essence of Emeril seasoning, feta, sunflower seeds, chopped red peppers, and cilantro-jalapeno hummus from the Greek Gourmet.  It’s like a farmer’s market in my mouth.  As far as I’m concerned, I may never use dressing again.  This particular hummus is all I need.

2.

Baked-Asparagus-Fries

I found this recipe over on Just A Taste and have made them several times now.  I haven’t been disappointed!  The asparagus don’t get mushy or soft like they normally do because of the light breading.  They are so easy to make, too!  I subbed plain Greek yogurt in for the mayo in both the breading and the garlic aioli.  Seriously, how did I not know about these a hundred years ago?

3.

sun-dried-tomato-chicken-salad

This one was kind of a happy accident.  I had about 2 cups of shredded chicken left over from various meal prepping during the week and I also had some sun-dried tomato “mayo” that I had made as a condiment for burgers LAST week (1/4 c. plain Greek yogurt + 1/4 c. sun-dried tomatoes in oil, chopped + 4 large basil leaves + 1 t. lemon juice + salt/pepper).

At the last minute, I threw the 2 together with some feta and lettuce on one of these wraps from La Tortilla Factory:

La-Tortilla-Factory-100-Calorie-Tortillas

“Each wrap contains 20g of whole grains and 200mg of Omega 3 fatty acids with 8g of fiber and only 1.5g of fat {via}”


 

What are some of your go-to healthy options for the week?

What toppings are on your favorite salad?

 

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