Pistachio Fro-Yo Pops

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.

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Steel-Cut Muesli, California-Style

While Iโ€™m proud of my Floridian heritage (haha), thereโ€™s no doubt that my heart belongs on the west coast. Iโ€™m completely in LOVE with the food culture in my new California home. The most gorgeous produce is both cheap and plentiful. The bulk bins overfloweth with every healthy ingredient. Itโ€™s really locavorism at its finest.

Since we’ve already been talking about planning ahead for our meals, let’s convert all those good vibrations into a make-ahead breakfast fit for a California king!

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