Peachy Yogurt Popsicles

This peachy yogurt popsicle is the best of both worlds, creamy and tart. Made with fresh peaches and thick greek yogurt, these popsicles are sure to be an easy hit for summer parties.

 
Peachy Yogurt Popsicles
 

It's Popsicle Week! After seeing all of the incredible popsicles from last year, I wanted in. Hosted by Billy from Wit & Vinegar, Popsicle Week is a special time when food bloggers (including some of my favorites!) share their favorite popsicle recipes. It's a sign of summer, if you will, and I'm excited to take part.

My contribution this year are these peachy yogurt popsicles. Unlike your typical peaches and cream pop, you get a little bit of everything here. The top of the pop is concentrated tart peach, the bottom is creamy yogurt, and the middle is a mix of both! 

If you're in the market for popsicle molds, these are the ones I used.

Peachy Yogurt Popsicles

Peachy yogurt popsicles (for 1 dozen pops)

  • 2 peaches, pitted and thinly sliced
  • Juice of 1/2 a lemon
  • 1 teaspoon honey
  • 2.5 cups greek yogurt
  • 1 cup unsweetened almond milk

Heat the peaches, lemon juice, and honey in a small saucepan over low heat. Cook them until they break down a little bit and the juices start bubbling. Set aside to cool.

Whisk together the greek yogurt and almond milk until smooth.

Scoop a few peach slices into the base on each popsicle mold. Fill each mold midway with the yogurt/almond milk mixture. Add the rest of the peaches, distributing between each mold, and top off each mold with the yogurt/almond milk mixture. 

Add a popsicle stick to each mold and freeze until completely frozen, 2-3 hours. Run each pop under hot water for a few seconds to remove from the mold. 

BLT Quinoa Salad

This quinoa salad recipe is fast to make, with all the ingredients in a BLT. Crispy bacon, crunchy frisée lettuce and bright cherry tomatoes.

 
BLT Quinoa Salad
 

Is anything better than a perfect BLT? It's my go-to diner order for a reason. There's crunch, there's the perfect balance of moisture and there's bacon. Every sandwich should have all three, nah...every meal should. 

I've seen enough quinoa salads professing to be the healthiest salad ever that I decided to make it into a BLT. This salad comes together fast, in the time it takes to cook a half-pot of quinoa and fry up some bacon. If you can help yourself from eating all the bacon before it gets into the salad, you're the real winner.


BLT Quinoa Salad

  • 1/2 cup quinoa, uncooked
  • 4 slices of bacon
  • 1 small head of frisée lettuce, stem removed with leaves separated
  • 1/2 cup cherry tomatoes, quartered

Cook the quinoa according to the instructions on your package. Set aside to cool.

Meanwhile heat a frying pan on medium heat. Reduce to medium-low and add the bacon. Cook until crispy. Remove the bacon from the pan to drain on a paper towel-lined plate, then crumble. Take the pan off the heat, keeping the bacon fat in the pan. Toss the quinoa into the pan with the bacon fat. 

To assemble the salad, toss quinoa with the frisée, crumbled bacon and cherry tomatoes.

Enjoy as is, or if you’d like a vinaigrette whisk together olive oil, balsamic and a teaspoon or two of dijon mustard. 

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Roasted green beans

 
Roasted green beans
 

It's almost summer which means we have lots of vegetables and we need something to do with all of them. By something I mean anything other than what we usually do to them. Boiled green beans, no more! It's time for you to try roasting them.

This isn't anything like tortilla chips and queso, but it's freakin' delicious even so. I love a cheesy chip situation like the rest of us, but sometimes it's a little counterintuitive to actually, you know, eating healthy? So a sprinkle of pecorino romano is the compromise here.

Ok, I couldn't help myself so there's also a roasted red onion yogurt sauce to dip 'em in. I didn't say I was perfect, but roasted green beans will be your favorite side dish before you know it. I can promise you that.

Get the recipe below!


Roasted green beans

  • 3 handfuls of green beans 
  • 2 garlic cloves, finely crushed
  • 1/2 red onion, quartered
  • 1/2 lemon, quartered
  • 1/2 cup greek yogurt
  • 1/2 teaspoon capers, drained
  • 1/2 teaspoon dijon mustard

Preheat your oven to 400 degrees Fahrenheit. 

Toss together the green beans with the garlic and a drizzle of olive oil on a parchment-lined baking sheet. Add the red onion and lemon wedges on the side.

Roast the green beans, red onion and lemon in the oven for 25 minutes until the green beans are slightly wrinkled. You’ll want to give everything a stir halfway through.

To make the red onion yogurt sauce, add the greek yogurt, capers and dijon mustard in a food processor with the roasted red onions. Squeeze the roasted lemon juice into the food processor as well. Whiz everything together until the red onion breaks down and everything is combined. Taste and add salt and pepper if desired.

Serve the green beans with a generous sprinkle of grated pecorino romano and the red onion yogurt on the side.