frozen yogurt popsicles

I broke out my popsicle molds for the first time last week, and I can already tell that these frozen yogurt pops are going to be my obsession for the summer!

Ingredients:

• your favorite yogurt- I used Chobani non fat Greek yogurt, since it was on sale at the store :)
• popsicle sticks
• popsicle molds or dixie cups

1. Peel the lid off the yogurt and stir it up until all the ingredients are thoroughly combined
2. Pour the yogurt into the popsicle molds or dixie cups and place them in the freezer for 30 minutes
3. After 30 minutes, shove a popsicle stick into the middle of the yogurt & leave them in the freezer overnight
4. When you want a frozen treat, run the mold or cup under hot water & remove the yogurt pop

Seriously, I'm obsessed. They're healthy, easy to make, and the perfect summertime treat. I can't wait to spend the next few months experimenting with different flavors! Any suggestions?

friday's fave 5: japan travels

Traveling to a new country is always exciting & my recent trip to Japan already has me wistfully thinking of some of my my favorite things

1. Seeing one-of-a-kind places. Itsukushima-jinja in Miyajima was absolutely stunning, and totally unique- unlike anything I've ever seen before
2. Trying new experiences- I rode my first electric bike all over the island of Naoshima & it was a blast!
3. Seeing old friends & making new ones- Matt, Michael & I were college roommates, and getting to reunite in Japan was way too much fun ;)
4. The FOOD! Is there anything better than eating in a foreign country? We ate so many strange & amazing things, but one of my favorite items was the tofu! This one was soft, creamy & layered. Yum!
5. THE DRINK! Matcha, Sake, green tea & beer. Maybe it's the experience, or maybe it's because it's so fresh, but everything just tastes better when you're traveling

After such an amazing adventure, it's always hard to get back to normal life. Luckily, I have lots of photos and tasty memories that will get me through until the next exploit :)

friday's fave 5: leftover Easter eggs

Easter celebrations usually mean leftover hard-boiled eggs, and while there are 100 ways to eat them, here are just a few of my favorites

1. Top half a whole wheat bagel or english muffin with chopped egg & a sprinkle of salt & pepper
2. Slice up an egg and place it on top of your favorite big, leafy salad for some added protein
3. Mix up diced egg with a little onion, salt, pepper & Vegenaise for a quick & easy egg-salad that's great between toast with lettuce
4. Place slices of hard-boiled egg on top of your pizza! Sounds weird, but it's totally delicious :)
5. And finally, don't forget about plain- grab an egg for a post-workout snack or a quick breakfast on-the-go. All the fancy stuff is fun, but hard-boiled eggs are awesome all on their own too.

What's your favorite way to eat those leftover hard-boiled eggs?

cinnamon breakfast quinoa

Quinoa. It's not just for dinner anymore!

Ingredients:

• 1/4 cup quinoa
• 1/2 apple diced
• 1 Tbl. raisins

• 3/4 tsp. cinnamon
• 1/4 cup rice milk
• 8 almonds chopped

1. Place the quinoa and 1/2 cup water in a small pot and bring to a boil**
2. Turn the heat down to low, cover & simmer the quinoa for 15 minutes while your chop and measure the other ingredients
3. When the quinoa is cooked, toss it in a bowl with the apple, raisins & cinnamon and give it a stir until everything is combined
4. Pour the milk over the concoction and top with the chopped almonds
5. Dig in!

**Note: If you're often short on time in the morning, make a big batch of quinoa on Sunday & use it all week. I scoop out 1/2 cup cooked quinoa, mix it with the other ingredients, microwave it for about a minute, and it's still delicious :)

lazy-bones jambalaya

Jambalaya is a slow cooking dish, so if you're in a hurry to eat before the night's festivities, look no further than this super quick version

Ingredients:

• 1 tsp. olive oil
• 1/2 onion chopped
• 1 garlic clove chopped
• 1/2 red bell pepper chopped

• 1/3 block firm tofu squeezed
• 1/2 can diced tomatoes drained
• 1/2 cup rice- already cooked
• 1 tsp. cajun seasoning

1. In a skillet on medium heat, sauté the onion, garlic & carrot in the olive oil, about 2 minutes
2. Throw the red bell pepper into the mixture, and cook until all the veggies are starting to get tender
3. Add the diced tomatoes, tofu & cajun seasoning and let simmer until all the flavors are well-encorporated and the vegetables are as soft as you'd like them
4. Stir in the cooked rice & give everything a good dash of ground black pepper & maybe some cayenne if you like a little heat
5. When the rice is heated through, slice up the king cake & dig in!

Happy Fat Tuesday, everyone!

roasted brussels sprouts

Brussel sprouts may have been your childhood nightmare, but now that you know how to roast them properly, you'll have to change your ways!

Ingredients:

• approx. 1 1/2 lb brussels sprouts
• 2 1/2 Tbl. olive oil

• 1 tsp. salt
• 1 tsp. ground black pepper

1. While the oven is heating up to 400° F cut the brussels sprouts in half & place them in a single layer on a baking sheet
2. Sprinkle the sprouts with the olive oil, salt & pepper, & and toss them with your hands so they're evenly coated
3. When the oven is hot, pop the baking sheet into the oven for 10 minutes
4. After 10 minutes, stir the brussels sprouts around & place them back in the oven for another 10 minutes, or until they're tender & slightly blackened 

fried pickles

Are you hungover? Is it the Super Bowl? Maybe a combination of both? Fried pickles are the answer.

Ingredients:

• Your favorite kind of pickle- chip cut
• 1 cup flour
• 1/2 cup rice milk

• 1 cup Panko bread crumbs
• 1 cup canola oil

1. Start by placing the flour, rice milk and bread crumbs all in separate dishes

2. Pour the oil into a large skillet or wok, and heat on high

3. Coat the pickles by dunking them in the flour, then the rice milk, and finally the bread crumbs

4. Toss the breaded pickles into the hot oil and fry approximately 1 minute on either side, or until they're golden brown

5. Serve with ranch dressing, and gobble them down- nom nom nommm