berries

I don’t know about your neck of the woods, but over here in my neck of the woods (North Carolina) it’s been HOT! This has definitely been a hot Summer. The hottest I have experienced here in Charlotte.

It’s been hard on me and our AC.

As a way to beat the heat, I decided to turn one of my favorite breakfasts, post-workout snacks, and desserts into a popsicle. Greek yogurt is one of my favorite foods because it is packed with protein and can be mixed with just about anything for a delicious treat. For these Greek yogurt pops, I mixed non-fat Greek yogurt with a bit of whipped cream, honey, vanilla, and berries.

I know what you are thinking….whipped cream isn’t very healthy! And you are partially correct. Normally whipped cream has tons of sugar in it, which makes it pretty unhealthy. Yes, it does has fat, but fat isn’t always bad. Trust me, I am working on the whole fat thing, too. We have been conditioned here in the US to think that fat is bad, when it’s not.

But the whipped cream is key because it helps add air to the Greek yogurt to make them more light and airy. Without it, these pops would just be a block of yogurt ice. So if you want to ditch the whipped cream because you are afraid of the fat, do so at your own risk.

Making these Greek Yogurt pops was easy. Waiting for them to freeze was hard. I was so impatient, I probably ruined a couple checking on them before they were ready.

Oh well…they still tasted great! It was just like eating a big bowl of mixed berry Greek yogurt, except frozen and on stick. Which actually made it the perfect on-the-go breakfast on my walk to the train station in the mornings.

And really, what’s better than a yummy breakfast popsicle on a hot Summer morning?

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Kale-SaladB-1

I have been posting so many cookie and cake recipes lately I thought I should break it up and post something a bit healthier. Even I am starting to get a stomach ache from reading all these sugar-filled posts (yet as I write this, I am eating left over birthday cake)! So what better recipe to lighten things up than a kale salad?

I know kale isn’t everyone’s favorite. I only tolerate it because it is so healthy and I know I am being good to my body by eating it. That is, until recently when I finally figured out how to prepare kale for salads that makes kale more than tolerable…it actually makes it taste pretty good!

Kale Salad-1

I learned this trick from a friend of mine who always makes the best salads. Her trick to making kale edible is to massage the kale with lemon juice and letting it sit for about 10 minutes before adding on the extra toppings. Pretty high maintenance, I know…but it really makes a difference! The lemon juice helps to break down and tenderize the kale, plus it adds some extra, much-needed flavor.

Now my trick to making kale tolerable is to pile on all my favorite salad toppings like avocado, strawberries, and goat cheese.

Kale Salad-3

The best part is that each of these toppings is delicious on their own but they all have their own super power making this salad extra healthy!

Kale is packed with lots of fiber and is incredibly nutrient rich. Avocado and walnuts are loaded with heart-healthy monounsaturated fatty acids. Strawberries and blackberries are an excellent source of vitamin C. Chickpeas and quinoa are a great way to get some protein. And goat cheese adds some calcium to the party.

Kale Salad-5

Because there are so many flavors going on with the toppings, I didn’t want to over power the salad with a heavy dressing. I made a simple vinegrette with honey, lemon juice, olive oil, salt and pepper. It added the perfect amount of sweetness to cut through kale’s bitterness, and just a hint of acidity.

Kale Salad-6

This will surely be one of my go-to salads to make for lunch this Spring and Summer. It is light and refreshing, but is still hearty enough to make a complete meal. As different fruits and berries come into season, this salad is easily adaptable to other yummy ingredients.

What’s your favorite way to eat kale?

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Healthy Greek Yogurt Pops

Berry Quinoa and Kale Salad