Thursday, July 10, 2014

chickpea salad with honey garlic lime dressing

This is a perfect summer salad. The dressing is SO GOOD and brings all the flavors together wonderfully. Adapted/modified from howsweeteats.

makes about 6 servings


3 cups chickpeas (prepared from dried or 2 -15 oz. cans, drained and rinsed)
4 green onions
2 ears corn, grilled or cooked in boiling water for about 3 minutes, cut from the cob (yeah, the corn missed out on the photo session)
1 pint cherry tomatoes, quartered
1 avocado, sliced or chopped
3 Tbsp. chopped fresh basil
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1/2 Tbsp. honey
3 garlic gloves, minced
1 lime, zested and juiced


1. In a large bowl, combine the chickpeas, green onion, corn, tomatoes, avocado, and basil. Toss well with salt and pepper.

2. In a small saucepan add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and the garlic begins to sizzle.

3. Pour the liquid over the salad and toss well to coat. Cover and refrigerate for at least 30 minutes before serving.

Thursday, July 3, 2014

red white and blueberry popsicles

Here is a fun recipe I happened upon when searching for good 4th of July recipes. A fun and healthy treat to celebrate our nations birth! It only requires a few ingredients and some patience. Adapted from the view from great island

makes about 10 popsicles


1 heaping cup raspberries
1 cup blueberries
1 cup yogurt (I made a honey vanilla Greek Yogurt)
honey (optional)

popsicle molds
popsicle sticks
funnel and measuring spoons

1. Puree raspberries and blueberries (separately), thinning with a little water so they pourable. You can also thin the blueberries with yogurt to brighten up the color*. Add a bit of honey if the berries are too tart.
2. Puree yogurt with vanilla and honey if desired. Thin with a little water if needed.
3. Using a funnel and tablespoon, carefully pour 1-2 tablespoons of blueberry puree into the bottom of each mold. If there is some dripping along the sides use a popsicle stick to scrape it down. Let it freeze until firm, about an hour.
4. Pour in about 2 teaspoons of the yogurt through the funnel for the next layer. Cover with foil and add the popsicle sticks, pushing down a little into the blueberry layer, and allow to freeze.
5. Now add about 2 teaspoons of raspberry puree with the funnel for the next stripe. Put in freezer until solid.
6. Continue alternating yogurt and raspberry puree until you have filled the mold. If you are short on time you can do a single stripe of each color: blueberry then yogurt then raspberry.
7. Un-mold the pops by turning upside down and running under warm water or by immersing the mold in a sink full of hot water for 30 seconds.

* if the blueberry puree is too purple you can add your own blue food coloring made from red cabbage and baking soda. Instructions are here. It's pretty cool.

Wednesday, July 2, 2014

red white and blue parfaits with honey shortcake

These patriotic treats are simple to make and quite healthy for a dessert


shortcake: (adapted from
1 1/3 cup whole grain flour (I used half kamut and half spelt or you could use a gluten free mix)
1 tsp. baking powder
2 eggs
1/2 cup honey
1/3 cup coconut oil
1 tsp. vanilla extract
1/2 cup milk (could use a nut milk as well)

lightly sweetened whipping cream (I added vanilla and coconut sugar) or whipped coconut cream (chill 2 cans overnight, scoop out cream from top, add vanilla, desired sweetener and a pinch of sea salt and whip)

1. Mix together flour and baking powder
2. Combine eggs, honey, oil, vanilla, and milk
3. Add wet ingredients to dry and mix well. Pour into well greased 8x8" baking pan.
4. Bake at 350ยบ for about 20 minutes. Allow to cool
5. Whip cream
6. Assemble: 
a. cut out shortcake into small pieces or cut into circles with cookie cutter or glass or whatever you can find that is the right size :) Place in the bottom of a glass
b. add blueberries
c. top with whipped cream
d. finish with raspberries