Category: Fresh Recipes

Sweet Tea and Mango Cream Popsicles

sweet tea and mango cream pops

It’s National Popsicle Week! That is just a good excuse for me to bring you these healthy and refreshing popsicle recipes. The first pop is the summer staple, Sweet Tea. Antioxidant rich black tea, fresh lemon slices and a hint of organic honey flavor these refreshing popsicles. Next up are the Mango Cream Popsicles; fresh, naturally sweet mango and creamy almond milk make a tropical combination perfect for summertime. Get your sweat on and cool off with either one of these delicious frozen treats.

Sweet Tea and Mango Cream Popsicles

 

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Sweet Tea and Mango Cream Popsicles

Yield: 2 of each popsicle

Sweet Tea and Mango Cream Popsicles

Ingredients

  • For Sweet Tea Pops
  • 1 c boiling water
  • 1 black tea bag
  • 1 thinly sliced piece of lemon, quartered
  • 2 tbsp organic honey
  • For Mango Cream Pops
  • 2/3 c ripe diced mango, divided
  • 1/2 c unsweetened almond milk

Instructions

  1. For sweet tea pops, steep tea bag for 5 minutes, stir in honey. Pour into Popsicle molds and drop in two lemon quarters in each mold.
  2. For mango pops, in a blender add 1/2 of the diced mango and almond milk. Blend until smooth. Stir in the rest of the diced mango and pour into Popsicle molds.
  3. Freeze 1 hour. Add Popsicle sticks and freeze two hours longer. Run under luke warm water and gently remove from molds.
http://freshandfit.org/sweet-tea-and-mango-cream-popsicles/

Zucchini, Goat Cheese and Corn Pita Pizzas

zucchini corn and goat cheese pitzas

Today’s recipe is for zucchini, goat cheese and corn pita pizzas made on the grill. Sweet corn, zucchini and herbed goat cheese are piled onto pitas for tons of flavor and built in portion control. They are really quick to throw together and cook just as fast. This is a fun recipe for summertime parties and makes an awesome meatless monday recipe as well!

 

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Zucchini, Goat Cheese and Corn Pita Pizzas

Yield: 2 pita pizzas

Zucchini, Goat Cheese and Corn Pita Pizzas

Ingredients

  • 2 pita breads
  • 1/2 c corn kernels, thawed if using frozen
  • 1 c zucchini, thinly sliced
  • 1/2 c soft herbed goat cheese
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 3 large basil leaves, chiffonade
  • Hard Parmesan cheese ribbons

Instructions

  1. Preheat grill to 400
  2. Smear goat cheese on each pita.
  3. Toss zucchini slices in olive oil. Grill zucchini for 5 minutes on grill.
  4. Assemble zucchini slices and corn on top of each pita. Season with salt and pepper.
  5. Place on grill for 5-7 minutes.
  6. Using a peeler, thinly peel ribbons of Parmesan to top pizza with.
  7. Carefully remove pita a from grill. Top with basil and Parmesan ribbons.
http://freshandfit.org/zucchini-goat-cheese-and-corn-pita-pizzas/

 

 

Summer Plum Galette with Almond Oat Crust

Summer Plum Galette Recipe

One of the most visually appealing recipes to me is the Galette. It is like a rustic pie that can be savory or sweet, with the filling gently nestled between the crust. I wanted to make one that wouldn’t completely destroy our summer fitness plans; so I created a crust using fresh oats and flaxseeds with lots of fiber and healthy fat. There is still a lot of butter in this delicate crust, so be sure to use a good grass-fed one like Kerry Gold. The filling is sweet and tart plums, a readily available rich and deep colored stone fruit during the summertime. Once slightly cooled, the galette is dusted with a little powdered sugar, just gorgeous.  Easier than pie!

Summer Plum Galette

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Summer Plum Galette with Almond Oat Crust

Yield: 8 slices

Summer Plum Galette with Almond Oat Crust

Ingredients

  • For Crust
  • 2 c rolled oats
  • 1 tbsp ground flaxseed
  • 1 stick cold grass-fed butter, cut into small slices.
  • 1 tbsp ice cold water
  • 2 tbsp brown sugar
  • 1/4 tsp sea salt
  • 1 tsp almond extract
  • 1 tbsp all purpose flour for rolling out dough.
  • For Filling:
  • 2 tbsp melted butter
  • 1 tbsp brown sugar
  • 4 plums thinly sliced
  • 2 tbsp powdered sugar for dusting

Instructions

  1. Begin by pulsing oats in a food processor until fine (if using whole oats). If using whole flaxseeds, pulse those with the oats now.
  2. In a medium bowl, whisk together the oat flour, flaxseed, salt and 2 tbsp brown sugar.
  3. Using your hands or a pastry cutter, break up butter into dried ingredients until clumpy
  4. Add 1/4 c ice water (cubes removed) and shape dough into a ball.
  5. Press dough down into a think circle. Wrap in plastic or baggy. Refrigerate one hour.
  6. While dough chills, melt butter for filling in microwave 30 seconds. Combine with brown sugar.
  7. Thinly slice plums into half moon shapes. Combine plums with melted butter, and brown sugar. Stir.
  8. Preheat oven to 400. Once dough chills, roll it out using a rolling pin on a piece of floured parchment paper into a 12 inch circle.
  9. Fold up edges lightly, sort of like you would for pizza, this makes it easier to fold later. Transfer to a baking sheet on parchment paper.
  10. Assemble plum mixture in the center and fold up edges around the filling. Leave any excess butter in the bowl or crust may get soggy.
  11. Bake 35-40 minutes. Allow to cool at least 10 minutes. Lightly dust with powdered sugar.
http://freshandfit.org/summer-plum-galette-with-almond-oat-crust/

Tropical Corn Salad with Honey Jalapeño Dressing

Tropical Corn Salad Recipe Fresh and Fit

 

This tropical corn salad is delicious all on it’s own or as a topping on your BBQ favorites; use it as a relish on burgers and hot dogs or as a salsa on tacos and tortilla chips. Fresh mango and sweet n’ spicy honey jalapeño dressing make this a tropical dish perfect for the summertime.

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Tropical Corn Salad with Honey Jalapeño Dressing

Yield: 4 servings

Serving Size: 1 cup

Tropical Corn Salad with Honey Jalapeño Dressing

Ingredients

  • 3 ears of corn
  • 1 c mango,diced
  • 1/2 c red onion, finely diced
  • 1 c grape tomatoes, halved
  • Juice of 2 limes
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp minced jalapeño
  • 1/2 tsp minced garlic
  • 1 handful cilantro, finely chopped
  • Salt and pepper to taste

Instructions

  1. Soak corn in water for ten minutes. Cook corn on grill in husks at 400 degrees for 20 minutes. Remove husks and lightly char corn on grill for 5 more minutes.
  2. Allow corn to cool slightly, then slice kernels off cobb.
  3. Add mango, red onion, tomato and corn to a medium bowl.
  4. In a small pan, lightly sauté jalapeño and garlic until slightly charred and tender. Allow to cool.
  5. Whisk together lime juice, remaining olive oil, honey, and jalapeño/garlic mixture.
  6. Pour dressing over corn salad. Chill until serving. Season with salt and pepper to taste. Garnish with chopped cilantro.
http://freshandfit.org/tropical-corn-salad-with-honey-jalapeno-dressing/