Calling all pistachio lovers! These perky pops are my new favorite summer treat. This simple recipe features none of the artificial flavors or colors that too often taint that old-school neon-green ice cream at the supermarket – just lightly sweetened whole-milk yogurt and plenty of roasted, salted pistachios.
Nuts and seeds are designed to fuel a baby plant through germination until they can develop enough roots and leaves to fend for themselves, which makes them very nutrient-dense foods. An ounce of roasted pistachios has about 6 grams of protein, 13 grams of fat, and 8 grams of carbohydrates (including 3 grams of fiber and 2 grams of natural sugars). Their biochemical profile supports antioxidant and anti-inflammatory activity, and clinical studies have demonstrated favorable effects on blood lipids, glycemic control and vascular function associated with pistachio consumption.
Continue reading “Pistachio Fro-Yo Pops”
Over the past week, Seattle has found itself in the middle of both a record-setting heat wave and a thick haze of smoke. Naturally, these conditions make me nostalgic for my days in southern California. (zing!)
In all seriousness though, I really have been doing some California Dreaming. With summertime in full swing, I’m craving sunshine and avocados, and generally feeling inspired by left coast vibes (the Cowabunga Lifestyle, you know?)
Given this set and setting, I got into the kitchen and combined two beloved regional socal desserts:
Continue reading “California Date Shake Frozen Yogurt”
Seasonal cooking gets tricky when the calendar says it’s Fall, but the weather does not. This is a treat that can ease the pain of being stuck in that awkward limbo between seasons – when you’re dreaming of warm spices and baked goods fresh from the oven, but what you really need is something out of the freezer. If you’re drawn to the autumnal charms of apple pie, and you agree that it’s at its best when a la mode, you’re way overdue for an inside-out twist!
Join me in lazy-cooking bliss by buying a box of apple turnovers from your local bakery. Freeze them, slice them in half, and admire the airy void between the pastry and the filling. Soften a tub of vanilla ice cream or frozen yogurt and use it to fill the pocket, gently pressing a spoonful at a time to create an even layer. Pop your stuffed triangles back into the freezer to firm up, and look forward to blowing your mind.
Each stuffed triangle is a perfect hand-held package, but it’s a rich dessert, so keep portion size under control by choosing smaller pastries. I’m on the hunt for mini-sized turnovers, because this would just be such a killer finish for a dinner party!
Need another easy way to indulge your cravings for Fall flavors? Check out last year’s suggestion: The Easiest Seasonal Pumpkin Treat (Dark Chocolate Edition)
This summer, I’ve had two recipe-testing obsessions. The first involves whole-grain sourdough pizza crust*, and although it satisfies my endless curiosities into both bread baking and home fermentation, it also makes me feel like a crazy person every time I insist on turning on my oven. The other fixation is much more seasonally reasonable: the quest for the perfect healthy fudgesicle.
I’ve been dreaming of a deeply dark chocolate pop, lightly sweetened, and I had my heart set on achieving a rich and creamy texture from nutrient-dense avocado. I also set high standards for a classic fudge flavor (ie. I didn’t want this thing to just taste like chocolatey guacamole). It took a few tries to get it just right, but this is it!
Depending on the size of your avocado and the type of dark chocolate you use, this recipe comes out to about 200 calories per serving (with about 13g total fat, 4.5g saturated, and 13 grams of sugar). So it’s a legit dessert – but one that is built from real food ingredients, a dessert that will give you real satisfaction in addition to its richness in nutrients. You can also cut the portion size if you have smaller popsicle molds – my squeeze-pop molds hold about 1/2 cup of liquid.
I wasn’t about to waste my weekend trying to create beautiful images of tubes of brown goo, so you’re stuck with the quick pic above. They may not be photogenic, but they have a lot of good qualities that should convince you to try the recipe: a short list of simple ingredients, healthy fats, antioxidants, limited sugars, fiber (5g per serving!), vegan-friendly, and a super-easy technique that will leave you with plenty of time for summer fun.
*Posts on my new sourdough habit are coming soon! In the meantime, get your fermentation fix on my sourdough pinboard.
**Need more healthy frozen desserts to beat the heat? Try my Fresh Strawberry Frozen Greek Yogurt, or the whimsically named chocolate cookie variant: Joe-Joe Fro-Yo
2 oz. dark chocolate (~1/3 cup of chips/chunks)
1 small/medium ripe avocado
1 cup almond milk (or substitute coconut milk)
3 tablespoons maple syrup
1/4 tsp. vanilla extract
1 pinch salt
Place the chocolate in a small bowl or measuring cup and gently heat in a microwave (taking it out to stir after each 20 second increment) until smooth. Combine all ingredients in a blender (or attach a mason jar for easy cleanup). The chocolate will re-solidify, but it will still be soft enough to blend. Puree until very smooth and pour the mixture into popsicle molds. Freeze until solid, about 3 hours or more, depending on the size/shape of your molds.
As much as I like to try new things in the kitchen, lately I’ve been succumbing to summertime simplicity. We’re eating well, but my efforts haven’t exactly been innovative, and I know that the basic foods we’ve been thriving on are just too boring to blog about (nobody needs me to tell them how to make tacos, for real). But this – antioxidants and omega 3s, whipped into something that tastes like a fruity chocolate milkshake? – thankfully, it’s both a new flavor and a total no-brainer.
I’m a big fan of hemp – it appeals to my classic hippie sensibilities, of course, and it’s also a nutritional wonder! Hemp seeds are high in fiber, rich in omega 3s, and they’re even a complete protein (soy and quinoa are the only other plants that can make this claim).
Continue reading “Blueberry Cocoa Hemp Smoothie”
Happy Friday people! I’m a little preoccupied with the prospect of the glorious spring weekend ahead, so today’s post is going to be as fast as today’s recipe (hint: pretty dang fast). As promised, this is an effortless, make-ahead dessert perfect for Cinco de Mayo, or any occasion that calls for creamy, surprisingly vegan deliciousness. Sweet and simple!
If you’re not familiar with horchata, it’s a sweet and creamy rice-based beverage, flavored with cinnamon and served in abundance in any worthwhile taco shop. And now, we can eat a bowl of it frozen for dessert!
Continue reading “Vegan Horchata Sorbet”
So the last time we talked, I promised a culinary celebration of Spring and strawberry season. This dessert? I think it does the job.
Remember that time I made Joe-Joe Fro-Yo? This is a simple variation on that same recipe, but replacing the oreos with fruit. Dietitian Nobel Prize material, right? While not exactly ground-breaking recipe modification, it yields a sweet treat with genuine whole food benefits. Even more justifiable than the original!
Continue reading “Fresh Strawberry Frozen Greek Yogurt”
If you think that just because this is a dietitian’s blog, that there will be no sugar… you have the wrong idea . This is real life. Dessert is important. We have to stay sane somehow.
I’m of the opinion that we eat desserts for FUN, not for the health benefits – I’m not normally one to whip squash into my brownies, you know? However, this dessert has the added bonus of not destroying my RD credibility, because it is doctored-up Greek yogurt. Take satisfaction in the extra protein and probiotics while you achieve your recommended daily allowance of frozen chocolatey goodness.
Continue reading “Joe-Joe Fro-Yo: Dark Chocolate Frozen Greek Yogurt”