Healthy Raspberry Coconut Popsicles INGREDIENTS 2 cans full-fat coconut milk (400mL each) 1/4 cup honey (sub maple syrup or agave syrup) 1 tsp vanilla extract 1 1/2 cups frozen raspberries INSTRUCTIONS In a blender or food processor, combine both cans of coconut milk, the honey, and vanilla extract. Blend on high for 15 seconds to combine. Remove half (400mL) of the mixture to a measuring cup, or divide amongst the popsicle molds and freeze for at least 30 minutes before adding the red layer. Add the frozen raspberries to the remaining coconut milk mixture in the blender and blend on high until thoroughly combined. Once the white part is frozen (I touch it with my finger to test), add either half of the red mixture to the molds, and freeze again, or add all of it and insert the popsicle st ...

Pineapple Salsa Grilled Chicken INGREDIENTS Juice of 4 limes, divided 1/4 c. plus 1 tbsp. freshly chopped cilantro 1/4 c. extra-virgin olive oil, plus more for grill 2 tsp. honey Kosher salt 1 lb. boneless skinless chicken breasts 2 c. chopped pineapple 1 avocado, diced 1/4 red onion, diced Freshly ground black pepper DIRECTIONS -Make marinade: In a large bowl, whisk together juice of 3 limes, 1/4 cup cilantro, oil, and honey and season with salt. -Add chicken to a large resealable plastic bag and pour in marinade. Let marinate in the refrigerator at least 2 hours, or up to overnight. -When ready to grill, heat grill to high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side. -Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remainin ...

Blueberry-Lemon Ricotta Pound Cake Ingredients: ¾ cup granulated sugar 5 tablespoons unsalted butter, at room temperature 3 large eggs, at room temperature (see Tip) ¾ cup part-skim ricotta cheese 2 tablespoons lemon zest 2 tablespoons lemon juice plus 1 teaspoon, divided 1 teaspoon vanilla extract 1 ½ cups white whole-wheat flour 2 teaspoons baking powder ½ teaspoon salt 2 cups fresh blueberries 2 tablespoons packed confectioners’ sugar Directions Step 1 Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Step 2 Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemo ...

Edamame Kale Dip   INGREDIENTS: 1 Bunch kale about 5 ounces or 5 cups of chopped kale 1 CLOVE garlic 1 ½ CUPS frozen edamame defrosted (about 9 ounces) 4 TEASPOONS lemon zest Juice from 1 lemon 1 TEASPOON salt ½ Jalapeño pepper minced ¼ CUP + 2 tablespoons olive oil   INSTRUCTIONS Bring 4 quarts of water to a boil. While holding the end of the stems, lower the bunch of kale into the boiling water for about 30 to 40 seconds. Rinse the kale with cold water and drain it well in a colander. When the kale is cool enough to touch, squeeze out as much liquid as you can from the leaves. Coarsely chop the kale leaves. Drop the clove of garlic into the food processor through the feed tube with the processor already running. When the garlic is finely chopped, add the edamame, kale, lemon ze ...

Roasted Veggie, Chickpea & Pesto Quinoa Salad Ingredients For the roasted veggies/chickpeas: 1 red onion, chopped 1 red bell pepper, chopped 1 cup grape tomatoes 2 cups sliced baby bella mushrooms 1 can chickpeas, rinsed and drained 1 tablespoon olive oil 2 teaspoons garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt Freshly ground black pepper For the quinoa: 1/2 cup uncooked quinoa 1 cup water For the pesto: 1 cup basil leaves 1/2 lemon, juiced 2 tablespoon water 1 clove garlic 2 tablespoons chopped cashews (or can sub roasted sunflower seeds to make it nut free) 1/4 cup grated parmesan 1/8 teaspoon salt Instructions Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper. Drizzle olive oil over veggi ...