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Archive for June, 2015

Ingredients:

1 3/4 cups plain full-fat Greek yogurt

4 tablespoons sugar or agave nectar

3 cups sliced, pitted cherries**

Directions:

  1. Whisk together the yogurt and 2 tablespoons of the sugar in a medium bowl.
  2. In a sparate bowl, combine the cherries and the remaining 2 tablespoons of sugar and mash with a fork or potato masher until coarsely crushed.
  3. Layer the yogurt and blackberry mixtures (starting with the yogurt mixture), dividing evenly among eight 4-ounce paper cups or 4-ounce ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect.  Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days.  Remove from the freezer 10 minutes before serving to    soften slightly.
  4. Enjoy!

**or substitute any berries or other fruit, or a combination of fruit, for exciting new popsicles!

 Recipe from Real Simple, July 2013 issue

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Serves 4

Ingredients:

 1 tsp ground cumin

 1 tsp ground coriander

 Salt

 1 1/2 lbs skinless, boneless chicken breast

 1 lemon, juiced (or 3 Tbsp lemon juice)

 2 tsp honey

 2 tsp olive oil

 1/2lb sweet cherries, pitted & quartered

 8 oz arugula (about 5 cups)

 1/2 bunch flat leaf parsley leaves

Directions:

  1. Preheat grill to medium; oil the grate. In a small bowl, combine the cumin, coriander, and 1 tsp salt.  Rub the chicken with 3 tsp of the spice mixture.  Grill, turning once, until just cooked through (about 8 minutes). Transfer to a cutting board.
  2. Meanwhile, in a large bowl, whisk together the lemon juice, honey and the remaining spice mixture. Whisk in the olive oil.  Add the cherries, arugula and parsley; toss well to coat.
  3. Thinly slice the chicken against the grain. Divide the salad among 4 plates and top with chicken.

Recipe from Everyday with Rachel Ray

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