A few years ago I made some really yummy Coconut Lime popsicles and I have been meaning to recreate them ever since. Today I thought of an even easier way to put them together—sorry for the last minute 4th of July post! But since these whip up quickly you still have time to make them for your kiddos for tomorrow! I’ll be throwing a couple of these in my cooler bag tomorrow so that my kids can have a fun treat with everyone else at my parents’ barbecue!
Better yet, make a double batch and bring them to share with the other kiddos taking part in your 4th festivities! Bonus points earned for not having any artificial colors, being dairy free, gluten free, paleo, no food dyes or refined sugar—seriously—these should meet everybody’s needs!
Make sure to pop these in the freezer the night before you serve them—they’ll need some time to set up. I use these popsicle molds but you could go old school and use paper cups with a popsicle stick! (I also like these squeeze up pops, though they’re not as fun of a shape!). No matter what, they’ll taste great!
I hope you can find a few extra minutes to squeeze these in before your 4th of July BBQ—try them out and wow your friends! I’d love for you to follow me on Instagram, and tag photos you post of my recipes with #frieddandelions so that I can see! I love to see your creations!
Firecracker Popsicles, makes 6-8 depending on size of molds
1 can coconut milk (I used Trader Joe’s Coconut Cream, but any canned coconut milk would be creamy enough)
3 T liquid sweetener (I used agave, maple syrup would be great too)
zest and juice of 2 limes
1/2 c blueberries
1/2 c strawberries, cut into bite size pieces (to match blueberry size)
Prepare popsicle molds and set aside.
Whisk together coconut milk, sweetener, lime juice and zest. Mix in blueberries and strawberries. Pour into prepared popsicle molds and freeze overnight. It’s just that easy! Enjoy!
I’m sure you’ve noticed me whining about the heat around here. It is uncharacteristically hot for Seattle (climate change anyone?)—in the upper 80′s and 90′s each day. We’ve just gotten a portable AC unit so I’m hoping it will get a little bit more tolerable in my house at least—it’s been in the upper 90′s and even over 100° in my kitchen the past 2 weeks—so while I wait for it to cool off a bit I’ve been working on no-cook meals (and desserts!). No stove, no oven, no heat! Sound good?
Be kind to your friends and share this post! I’d love for you to follow me on Instagram, and tag photos you post of my recipes with #frieddandelions so that I can see! I love to see your creations!
Watermelon Gazpacho—I just made this for the first time this week and it’s so good! It’s a definite no cook winner!
Hummus—everyone loves hummus! Full of protein and fiber—plus a secret ingredient! Pair with a green salad and some store bought pita bread and you’ve got a perfect light dinner!
Buttery Avocado Salad—I LOVE this salad! It makes great use of fresh summer produce—avocados, strawberries, and fresh greens. Strawberries already out of season where you are? Try it with nectarines or peaches!
Harissa—another one of my summer favorites—this spicy onion dip is delicious! Pick up a pack of pitas for dipping—or if you’ve got some AC try making your own!
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We’re in the middle of a heatwave here in Seattle. The temps outside have been in the upper 80′s and low 90′s for over a week and there is no sign of it changing. And I know, the 80′s themselves aren’t all that bad, except that Seattle isn’t used to this heat at all—I am actually really surprised at how much my body has acclimated in the last 15+ years. I would have laughed at my current self 15 years ago when I lived through the brutally muggy summers of Philadelphia. But here we are—hot, with no AC. To make things worse, our house is one big stagnant air mass—even with 4 fans running on blast it registers 97° in my kitchen….at 11pm. (Although, thankfully, Irving is my hero and just ordered “me” a portable AC—it arrives Thursday, not that I’m counting or anything.).
So, yesterday I posed a question on Facebook—”Does anyone have a great gazpacho recipe?”—because there is no way I’m turning on stoves and ovens in this heat! Several of you responded with great suggestions, and I found a few recipes online and in my own cookbooks. I never found one recipe that was exactly what I wanted, so I combined little bits of each recipe into my own, which Irving declared to be one of my Top 10 recipes of all time. Ever. I’ve been cooking for him for over 10 years now, from omnivore to vegetarian to vegan, so that says a lot! Continue reading →
Up until about 3 years ago I had no idea that I liked avocados. My mom is a fantastic baker, but not very adventurous in the vegetable department, so I never ate avocados as a kid. As a result I thought they were weird and slimy. Then 3 years ago, after wine tasting all day in Napa and Sonoma, we went out for Mexican food with my brother and sister-in-law. We’d missed lunch, had a fair amount of wine to drink, were starving, and it was the first order that came to the table. I dug in out of desperation and realized I had been missing out for such a long time!
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Irving and I have been working on getting back to our pre-baby shape! Irving recently purchased a Fitbit Flex for me—he’s had a Fitbit for a few years now—so that we can compete and encourage each other. We check in throughout the day, bragging about how many steps we’ve taken, commiserating because we haven’t reached our daily goals, and planning late night walks around the block with the boys—past their bedtimes—so that we can get in our remaining steps!
It’s definitely working. Being more mindful of daily exercise helps me to be more mindful about what, and how much I’m eating. You could do this with any pedometer, but I have enjoyed being able to sync up my Fitbit with my phone—I am a phone junkie.
In addition to being more active throughout the day, we also hold each other accountable on the amount of water we drink each day. I usually aim for 3-4 big water bottles full—about 75-100 ounces. Some days this is really easy—it’s summer, it’s hot, and I’m on the go a bit more. Other days I get to about 2pm and realize I haven’t even finished my first bottle. One of the ways I try to encourage myself to drink more is to pace myself. I give myself deadlines—like drink one bottle by lunch, one bottle in the afternoon, and one from dinner till bedtime.
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