Tropical Popsicles

I’m dreaming of a summer vacation…

 Just like the one I had before…

 Where the sea foam glistened…

 And palm trees listened…

 To fireworks booming on the shore, the shore…

Okay, so that trip to Hawaii wasn’t exactly a White Christmas, but it was like a summer vacation right smack at the end of December. And I miss that gorgeous place.

But a gorgeous budget to visit Hawaii for a few weeks isn’t even on the radar…

So we’ll make tropical popsicles instead!

Tropical Popsicles
Transform yourself to your favorite summer spot, under a palm tree, while indulging in these little frozen gems. These popsicles are a sweet treat, using fruit to sweeten rather than sugar. Taste the banana-coconut-pineapple trio of flavors in each bite.

Makes 2 cups (8 1/4-cup popsicles), but you can adjust (double) to fill your pop holders

You’ll need:


  • Popsicle mold
  • Food processor or blender
  • 1/4 cup measuring cup
  • 1/3 cup pineapple (4 rings)
  • 2 bananas, peeled
  • 1/3 cup light coconut milk
  • Two
  • 1/3 cup shredded, toasted coconut flakes

step one: Combine pineapple, bananas, coconut milk, and 2 TB of coconut flakes into a food processor or blender until combined (a few small chunks of banana are okay).

step two: In the popsicle molds, sprinkle 1 teaspoon of toasted coconut into the bottom of each one. Pour 1/4 or more of the banana mixture into each mold, then top with an additional 1 teaspoon of toasted coconut. Insert the handles/sticks. Freeze for 2 hours, or until firm. (Use hot water to loosen popsicles or use fancy silicone molds that release easily.)


Enjoy your little vacation…at home!

Happy eating!


Pineapple Pops

Happy Monday!

As promised, I’m bringing you two healthy recipes…both vegan, both delicious, both with pineapple.

I’m barely getting back into yoga/pilates, and this is a nice salad to devour after a workout (or after just sitting around)…

Yoga Happy Salad
3 cups salad greens (the greener=the better)
2 pineapple rings, sliced (1/4 cup)
1/2 crisp apple, sliced into small bites
1/2 medium cucumber, sliced 
2 TB shredded carrots (or whatever you have on hand)
2 TB unsalted peanuts
1 TB balsamic vinaigrette

Toss salad and devour. As you can see, I ate on the floor, next to my new yoga mat. No formalities here.

On New Year’s, as the lit NYC ball dropped and Matt was lying on the couch in the midst of the flu, I tried to remember where I was last New Year’s.  Oh my gosh, how could I forget? We were watching the fireworks show on Waikiki Beach. Mm, nice memory. So, in honor of pineapple paradise, here’s another oat-based bowl to add to your New Year’s breakfast list. (You do have a list of new recipes to try, don’t you? Me neither.)

Pineapple Pumpkin Oats
1/2 cup oats
3/4 cup water
1/3 cup pumpkin
Dash of cinnamon and nutmeg
1 t. brown sugar (optional)
1/4 cup sliced pineapple (canned or fresh)
1-2 TB chopped pecans 

In a saucepan or in a microwaveable bowl, combine oats, water, pumpkin and spices/sugar. Stir and heat until oats are cooked.

Add in pineapple and pecans and let heat one additional moment, until fruit is warm and soft. Stir. Eat!
I do hope your week is merry and bright. Happy eating!


Mahi mahi

We’ve been eating a lot more seafood lately. I thought it would be more expensive, but when portions are kept at 3 to 4 ounces each, it ends up being the same as we were spending on chicken, pork or beef. Plus, the incredible health benefits from fish make me feel even better–tastes good, good for you. Matt went a little adventurous for a dinner last week and cooked mahi-mahi for the first time. We had just made a trip to Whole Foods in Austin; among our fun findings was a package of cedar papers for grilling.
These are new and amazing. You soak the papers in a dish of water for about 10 minutes, they soften up, and you put your food in them (fish, meat, veggies, whatever), roll the papers and tie them, and grill like crazy! The cedar wrapped around the food allows for amazing taste and scent, and it’s a fabulous idea (better than cedar planks, in my opinion). 8 papers were $6, I believe. 
Grilled Mahi-mahi
Matt did an amazing job with the mahi-mahi. I honestly did not know anything about the fish, so I took lots of pictures throughout the process. We bought the fish the same day we were using it (advise I kept seeing in all of my cookbooks). We bought a pound of the fish. Matt laid the fish out (skin side down) and cut them into 4 squares (4 oz each, small enough to fit in the cedar papers). He seasoned both sides with sea salt and pepper, rubbing it in.
It’s a really pretty fish, with silver and golden skin.

 Then, he removed the cedar papers from the water (10 minutes of soaking) and placed them on the cutting board.

He placed the mahi in the center of the paper and added shrimp/veggies (recipe below) on and around the mahi.

He secured the papers with string and placed on the grill, 10 minutes on each side.

Unwrap carefully and eat, eat. We served with homemade tartar sauce (although it didn’t need it) and couscous.

Shrimp and Veggies (to accompany mahi-mahi)
4 servings
1/2 pound medium raw shrimp, peeled and rinsed
Cut the following into long, thin slices (julienned):
1 green pepper
1 red pepper
1 zucchini
2 carrots

Combine shrimp and veggies in large bowl. Add:
Juice of 2 lemons
Juice of 2 limes
Dash of garlic powder and black pepper
Pinch of sea salt

Mix with hands (or spoon) until evenly distributed onto shrimp and veggies. Cover with plastic wrap and put in fridge for 45 minutes to 1 hour. Then top onto mahi when you’re ready to grill.

Tartar Sauce
1/2 cup lowfat mayo
Dash of sea salt and pepper
2 TB dill relish
Dash of garlic powder
1/4 teaspoon of dried rosemary and basil

Combine all ingredients in a small bowl and serve immediately.
While the grill was still hot, I ran out and added a few pineapple and orange slices. Yum. That was dessert.

Hope you had a great holiday yesterday. Happy grilling!


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