Apple Slaw

Simple, old fashion recipes. These are my favorite. My kids too! This is the best blend of flavors, tangy, sweet and wonderful. This reminds of a leisurely day outdoors. If the weather isn't always as sunny as it is here in Phoenix, you could always make this simple apple slaw alongside these home made cornmeal fish sticks and have an indoor picnic! Yay!

Celery seed, if you've never tried it is really good and gives even more flavor to this dish.

I use plain, fat free yogurt as a base instead of mayo so it's much healthier for you. Yogurt's smooth, creamy texture and tanginess (is that a word?) is perfect in coleslaw... I mean appleslaw.

The cider vinegar gives it the classic tartness of coleslaw.

The apples give it some sweet crunch.

Sweet golden raisins make this a sweet treat.

Agave nectar is a perfect compliment to the tartness.

Sweet and tangy! Yum!

Serve it with homemade baked garlic fries and cornmeal crusted fish sticks.

recipe:SERVES 6 TIME 10 min
5 cups cabbage mix (green cabbage and shred carrots)
3 cups pre shredded purple cabbage
2 cups plain, fat free yogurt
1 tablespoon unfiltered apple cider vinegar (filtered/refined foods are over processed and have less nutrients in them.)

2 tablespoons celery seed
2 tablespoons mayo (did you see it hiding in shame in my photo? ;-)
2 tablespoons Agave Nectar
2 green apples, sliced thinly ( I used my KitchenAid thin slicer attachment)
1/2 cup golden raisins
1 tsp ground black pepper

Mix it all together, chill for an hour before serving.
Impress your family and friends by serving this at your next BBQ!

I am posting this on Kitchen Corners for the November Cook off featuring Apples!

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Lazy Black Berry-Peach 'Pie'

It pains me to finally get around to posting this recipe at the very end of summer. I hope it doesn't get skipped over by people who are over seeing peach recipes. My mom made this for us a couple of times while she was living here with us and I've made it twice with the intent of getting some great pic's of the finished product so I can share it with all of you. Unfortunately, this is one of those recipes that doesn't last long enough for me to set it on the counter and take pictures of it.

I could blame it completely on my 4 hungry children but in all honesty, the smell is just so divine that I can't help but scoop out seeping hot spoonfuls of freshly baked peaches and oozy blackberries into my dish as soon as it's out of the oven.

My mom's recipe calls this "Lazy Peach Pie" but it's really more of a cobbler I think. Whatever you call it, the preparation is so crazy simple that even I don't mind baking it for a last minute delicious dessert. Even though peaches are a summer fruit, you can really stick to the theme of being 'Lazy' and buy frozen or even canned peaches to throw into this pie during the Fall and Winter months. I can just picture cuddling in a thick quilt with a piping hot bowl of this pie with a bit of cream poured over top.

Making the batter is as simple as 1...2....3.

Then, fold in your peaches be they fresh, frozen or canned.

Pour into your baking dish.

Sprinkle some black berries over the top. I had about twice this much before a very curious 2 year old grabbed the cup of berries sitting on the counter and dumped half of them on the floor. 

Sabotage I tell you!

Bake for 45 minutes and enjoy the smell.

RECIPE FOR LAZY BLACK BERRY-PEACH PIE

SERVES  6        TIME 1 HOUR

You Will Need:

1/2 cup butter, softened
1 cup turbinado (raw) sugar
1 cup flour, preferably white, whole wheat
2 tsp baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon real vanilla
1 cup milk
2 cups fruit


Directions:

Cream butter and sugar. Sift together dry ingredients, add alternately with milk to butter mixture.
Fold in fruit. Pour into baking dish. Top with berries.
Bake at 375F deg. for 45 minutes until a toothpick comes out clean.
Scoop into bowls and pour a bit of cream over top if you wish.

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Simple Corn Cakes with Zucchini-Tomato Salsa

This is one favorite summer recipes. It's quick, easy and very versatile. It's a twist on pancakes and can easily be made into a complete meal by adding salmon or crab meat into the batter. For a more indulgent cake you can simply add shredded cheese. You can add peppers, onions and cilantro to turn them into Mexican corn cakes and serve with black beans or as I do during the summer months, top them with a simple zucchini-tomato and black eyed pea salsa.

You Will Need:

2-4 Tbsp vegetable or grape seed oil {can substitute w real butter}
corn cut off of 3 ears or 2 cups frozen corn
2 eggs, lightly beaten
1 c corn meal
5 Tbsp milk
2 Tbsp honey
salt and pepper to taste

Make the batter by whisking together eggs, corn meal, milk, corn kernels, sugar and a dash of salt & pepper. Add oil the bottom of the hot pan. Fry cakes in batches as you would pancakes, about 2 minutes on each side.  Set aside.

For the Salsa:

4-5 Roma tomatoes
2 zucchini
1 can of black eyed peas, drained and rinsed
1/4 cup red onion finely diced
2 tablespoons fresh Basil
1-2 tablespoons lime juice
1/2 tablespoon EVOO
salt and pepper to taste

Optional:
Jalapeno pepper, minced



Toss all ingredients in a bowl to combine. Serve on top of Corn Cakes.

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Crock Pot Barley Pilaf with Summer Squash, Sugar Snap Peas and Fresh Berries with Citrus-Mint Dressing

This is another recipe that I came up with out of necessity for a few reasons.

One.  It's to stinking hot to even consider turning the stove on. The thought of it makes me tired and cranky.

Two.  My budget is less than glamorous at the moment and so I'm having to get really creative with my meatless dinner recipes so as not to have a full on revolt happening. Four meat loving kids and a hungry husband can be dangerous unless I come up with something filling and flavorful for dinner.

Three.  I have a big bag of barley in my pantry that has been staring at me for the last several weeks asking me why it's been neglected.





Well, necessity is the mother of invention right? And this one turned out so very good that I decided to share it with you lovely people. Barley is a whole grain and very healthy. When I think of barley my mind goes straight to barley soup made with mushrooms, carrots and maybe beef. I can't even imagine eating soup while it's 118F degrees outside so I went with my usual flawless plan; a crock pot, more veggies and a bit of fruit to sweeten it up. Bravo!



Throwing the barley and dried mushrooms (best invention ever) into the crock pot with home made chicken stock was simple and sweat free. I tossed in some summer squash and sugar snap peas, raw and threw together a simple mint vinaigrette using my cute little hydroponic mint plant really pulled this together into a sweet dinner. Even the kids liked it!



TIME    4 HOURS (CROCK POT)        SERVES 6

Ingredients:

1 cup dried barley
3 cups chicken broth (preferably home made)
handful of dried mushrooms (I used shitake)
1 teaspoon salt
3 summer squash (yellow)
large handful sugar snap peas
large handful fresh blueberries
4-6 fresh strawberries, sliced
1/2 cup slivered almonds or nut of choice
chopped lettuce to serve on (I used a head of red leaf because it was cheaper)


Place barley, broth, salt and dried mushrooms in crock pot. Cook on med-high heat for about 4 hours checking after 3 hours.

Meanwhile, chop squash into small bite size pieces, slice strawberries and sugar snap peas. When barley is done spoon on top of chopped lettuce and sprinkle veggies and fruits and nuts over top. Serve with Citrus Mint Dressing.  (A Strawberry Vinegraitte would be nice too)


FOR THE DRESSING

1/4 cup fresh mint leaves from your cute little indoor herb garden
1 clove garlic or shallot
1/3 cup freshly squeezed lime or orange juice depending on your fancy
1/4 cup EVOO or  grape seed oil
if you prefer you could use vinegar instead of citrus. I've used both.
1/3 cup white wine or champagne vinegar

Blend all ingredients in a blender until combined. You can whisk if you'd like but I find the ingredients tend to separate much faster.

This post is linked to:

Fresh Food Friday
Seasonal Saturdays
21st Century House Wife
Tasty Tuesday's

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My Secret Weapon to Beat the Heat. Strawberry-Coconut Smoothies P.S. Dear Monsoon: Please hurry.

Rain would be a true God send right now here in Phoenix. It always looks like even the cacti are going to give up and die during the endlessly long summer's here. I guess too much of anything can wear on one's nerves. Come July, after most people get tired of mindlessly commenting or joking about the stifling dry heat, all one can do is wipe off the continual beads of sweat rolling down their necks and pray for the monsoon.

Monsoon season is nothing short of a true miracle. Natures wrath at her finest. After months and months without a single drop of rain the sky darkens without notice and beautiful violent rains pour from the wakened sky and hit the hard, cracked desert floor. There is no drier dust than that found in the Arizona desert in July. Just when the cacti start to wilt and the weary desert animals are ready to call it quits, God sends them relief. And He doesn't skimp on the job. 

The smell is my favorite part of the monsoons. It's no ordinary rain. The layers of dust and sand that have accumulated on the streets and in my nose can only be washed away by the heavy rains of August. I wait anxiously starting mid July for the chance to sit outside amidst the sheets of rain and furious winds that wash every trace of dust from the startled desert. It lasts only for a few minutes but is enough to quench the deserts thirst for many more months. It is energizing   refreshing   uplifting invigorating and restores even the most lifeless soul.


During these long, hot months in the desert it is difficult to want to eat, let along cook anything. We need to save every single ounce of energy that we have so that the heat doesn't drag us down and reduce us to ashes. Water is our best friend but my secret weapon is coconut water which instantly rejuvenates me and gives me the energy to make it through the entire days obstacles which includes getting the mail while the sun is still out.

You think I'm joking?

Coconut Water + Frozen Berries =  Extreme Heat Blaster

When I'm feeling like I want a sweet treat and need some extra refreshing, I always go for these Strawberry-Coconut smoothies. They take all of 3 minutes to make and are a gazillion times healthier (and tastier IMO) than milk shakes or fast food smoothies. I think it important to note that even the drinks labeled "Real Fruit Smoothies" are not in fact good for you. At all. Period. And that includes popular Juice Joints. Sorry.


I keep a big bag of frozen berries from Costco in my freezer and plenty of coconut water around to make these smoothies throughout the summer months. They taste even better when sitting in the pool oddly enough. :)



This post is linked to

Fresh Food Friday

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Nutty Greek Quinoa Toss

It's amazing how easily one can gain a few pounds when your metabolism takes a nose dive in your late thirties. I mean honestly, can't a girl go on a nice relaxing cruise and sit around all day long on the back of a ship's deck looking out at the cold, serene Alaskan waters with her feet up on a wicker chair and be surrounded constantly with pastries, cheeses and berry filled crepes at all hours of the day without gaining 8 stupid pounds?

Apparently not. *Sigh.






Well, if that weren't a bad enough set back on my never ending fight against belly bulge then the 12 hour road trip we took this last weekend to Utah with 4 kids certainly put the nail on the diet coffin. While we did bring along apples and healthy trail mix, they went so well with Twizzlers and chocolate covered raisins that we decided to buy some cookies to top it off. Perfectly reasonable right?


Now, how to lose those 10 pounds gained in 2 short weeks after I've been fighting to lose 20 since who the hell knows when?    *Double sigh, big fat pout.

Here's the back of the ship where my sweetie and I  loved to sit and relax..... and snack.... a lot.

Can you blame us? I mean really. Look at the view. And the weather was just so unbelievably cool and perfect compared to the miserable heat we are used to here in Phoenix.

We didn't spend  ALL  of our time on our butts stuffing our mouths.
We had some pretty amazing adventures too.
Here we are zip lining through the 200 foot tall trees in Ketchikan, AK.  

Me and my baby sister Rachel.

Did I mention that due to the glaciers that swept over the land many years ago, the soil is only 4-6" deep?
Did you catch that? That's INCHES, not feet.


We were swinging from super tall trees that are hanging on for their dear lives in soil that is too shallow to plant carrots in!


Smart.

And we took one frieking amazing, hold onto your hats fast bike ride 32 mies from Canada back to Skagway, AK. This was by far the highlight of my trip! The scenery was breath taking. 

So, how to fit back into my pants?


It's a good thing I discovered quinoa some time ago and shortly after figured out how to make it unbelievable delicious.

It's the feta. No, it's the toasted pine nuts. NO! It's the white balsamic vinaigrette.

O.K., all of these things plus the squeeze of lemon, freshness of the parsley and zip of the sweet peppers make this quinoa toss very addictive and satisfyng. My tummy thanks me.

Ingredients:
1/2 cup uncooked quinoa
1 big handful grape or cherry tomatoes, cut in half
1 big handful sweet peppers minced
1 big handful parsley, minced
1 clove garlic
1/2 cup feta, crumbled
1/4 cup pine nuts
1 tablespoon extra virgin olive oil
1 tablespoon white balsamic vinaigrette
freshly cracked white pepper
squeeze fresh lemon juice



Put quinoa into a fine sieve and rinse thoroughly to remove natural 'soapy' film.  Cook according to package directions, usually 1:1 parts quinoa-water, bring to a gentle boil, reduce heat, cover and simmer for about 15 minutes.
If you please, toast pine nuts on a dry cast iron skillet until golden brown to bring out flavor.
Using a small food processor or knife, finely dice sweet peppers, garlic and parsley.
In a large bowl, toss together still warm quinoa, feta, peppers, parsley, pine nuts and tomatoes.
Drizzle in oil and vinaigrette. Toss to combine. Add lemon and pepper to taste.

Serve warm or chilled.

For dinner, we prefer the warm version where the feta is just slightly creamy and the flavors melt together.

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Almost Meatless Sloppy Joe's

It's been a long week. I just finished Day 6 of my Extreme workout program and I feel AMAZING! Tired and sore but also stronger and better. Even something as simple as bending down and putting in a load of laundry I could actually feel my shoulder and back muscles working. They do actually exist. Who knew? One day I might even find my ABS!





Independence Day was a fun day spent with my sister and her cute family. My 4 little nieces came over and we all swam and BBQ'd and then swam some more. Then we had a banana split party complete with cherries, star sprinkles, chopped walnuts, strawberries, chocolate fudge and of course lots of whip cream. I only had a couple of bites...... mostly banana, honestly.

Anyhooo, since I've been working out I've found myself hungry all of the time. Literally starving. I've been lifting weights and doing interval training and so my body is building lots of lean muscle which really revs up your metabolism. Good thing I planned ahead and had lots of healthy foods around like hummus and crudites, cottage cheese and fruit, nuts and lean cheeses and chicken and broccoli.



I have found myself craving meat for the very first time ever, well except for when I was pregnant with baby #2.  I still don't really like to sit and eat a big pile of meat however and would rather incorporate a small amount of it into my meals so it's more balanced with veggies and good carbs.

Summer Supper!

The finer you grate cabbage, the sweeter it is.
 I used bagged cabbage this time which isn't nearly as sweet.
Serve with baked sweet potato fries tossed very lightly with corn starch and flour. 

These sloppy joe's really hit the spot and the husband and kids loved them! The sauce was really the key and they tasted just like the original deal. Just a small amount of lean ground beef added that beef flavor instead of just tasting like beans, which I love but get bored with them sometimes.

These are really and truly a perfect weeknight meal, so stinking simple!

recipe adapted from Mark Bittman

• 
  
• SERVES  4      TIME   40 MINUTES TOTAL
• You Will Need:
• 2 tablespoons olive oil
• 1/2 cup finely chopped white onion
• 1 tablespoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces lean ground beef or ground sirloin
• 1/2 cup grated carrot (adds sweetness)
• 2-3 teaspoons chili powder
• 1 teaspoon brown sugar

• 1 teaspoon dried oregano
• 1/4 teaspoon ground red pepper
• 2 cups canned crushed tomatoes
• 1 (15.5-ounce) can low-sodium red beans, rinsed, drained, and divided
• 4 (2-ounce) whole-wheat sandwich rolls, split and toasted
• 4 (1/4-inch-thick) red onion slices, separated into rings
• shredded cabbage to top on sandwich
• 
  
• Putting it all together:
• Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, black pepper, and beef to pan; cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble beef.
•  Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, stirring occasionally. Stir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.
•  Partially mash 1 cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice, shredded cabbage and top half of roll.

Nutritional Information

Amount per serving

• Calories: 405
• Fat: 14.4g
• Saturated fat: 3.2g
• Monounsaturated fat: 7.5g
• Polyunsaturated fat: 2.3g
• Protein: 19.4g
• Carbohydrate: 53.3g
• Fiber: 10.4g
• Cholesterol: 28mg
• Iron: 5.1mg
• Sodium: 633mg
• Calcium: 148mg

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Blackberry and Peach Sparkling {Camping} Sangria #SundaySupper

It's July (in case you didn't know) which means it's really. freaking. hot. here in Phoenix (in case the obvious eludes you) which means it is officially time to get the heck out of the desert (duh). I'm counting the days until we can go up north and watch the temperature gage in the car drop down into the 70's. Ahhhhhh...... Luckily, "up north" is only about 3 hours away so coolness is within our grasp and I'm not one to not grasp at opportunities when they are shoved in my face.

The correct path is the path that leads to a Sangria.......

Let's be honest for a minute shall we? I love camping, always have which may surprise some of you seeing as how I also enjoy some of the finer things in life. I love the fresh air, the nothing to do but sit and stare at the trees and the blue sky and watch the clouds slowly drift away and become sunset unimpaired by pollution and skyscrapers. I love campfires and I love snuggling in a blanket in July. I love watching my children run around in nature and make up games to play that don't involve batteries. I love watching my son's help their 4 year old sister find a fuzzy caterpillar and I love that she loves caterpillars.

How I like to spend the day camping.

All of the love and fuzzy feelings aside, camping is without a doubt a LOT of prep work and then cleaning up. Now, add 4 kids to the scenario and you can times that work by1 million. Yup, that's 25,000 x's per child, it's a scientific fact.

How my children like to spend the day camping
{this was exactly 8 minutes after I washed, dressed and did her hair for the day.}

Which brings me to sangria's. Because who the hell goes camping without a little bit of happy juice?

Sure, you could bring plain old wine or beer but wouldn't it be nice to plop down in your brand new anti gravity lounger after a long day of driving (yes 3 hours is a long drive with 4 kids and a dog) and after hours of setting up camp (yes, we tent it) and wrap a blanket around you and your sweetie an sip on a light and fruity sparkling white sangria?


I knew you'd understand.

The best part? You make this sangria by literally throwing a handful of ingredients into a big pitcher and then pour into little mason jars, chill for at least 8 and up to 48 hours while they get all kinds of better. Perfect for camping, picnics or just sitting by the pool.

So let's get to it shall we?

You will need

4-6 small Mason jars
1 bottle of dry white wine such as Sauvignon Blanc (the one pictured above, found at World Market was fantastic!!) ask your wine guy if you're not sure.
1- 1&1/2 cups peach nectar (depending on how sweet you like it)
1/2-1 cup peach flavored vodka (depending on how boozy you like it)
2-3 cups low sodium club soda (depending on how bubbly you like it)
1 heaping cup fresh blackberries, rinsed
2 large white peaches, pitted and chopped into small cubes

Mix the liquids in a large container and set aside. Place a small handful of berries and peaches into each Mason jar. Pour the liquid mixture into each jar and close. Refrigerate until ready to enjoy. These will keep in the fridge or cooler on ice for up to 4 days. Beware, the fruit gets pretty boozy the longer it sits!

 The Sunday Supper bloggers have been working hard to bring you everything you need to keep cool and snack happy this summer! Check out this roundup of everything from drinks, salads and wraps to cool desserts. A big huge thanks to this weeks host, Alaiyo from Pescetarian Journal!










Brisk Beverages

• Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
• Mocha Madness Milkshake from Desserts Required
• Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue's Nutrition Buzz
• Skinny Watermelon Mojito from Peanut Butter & Peppers
• Southern Sweet Tea from Gluten Free Crumbley
• Strawberry Mango White Sangria from The Texan New Yorker
• The Polar Cap Drink from Seduction in the Kitchen
• Vanilla Root Beer Cream Soda from Feed Me, Seymour

Chilled Starters

• Avocado Hummus Dip from Shockingly Delicious
• Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
• Cucumber-Watercress Soup - Gazpacho Style from The Wimpy Vegetarian
• Gazpacho from Jelly Toast
• Green Gazpacho from The Not So Cheesy Kitchen
• Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
• Mexican Flag Guacamole from What Smells So Good?
• Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
• Tuna Tartare from Kimchi Mom
• White Gazpacho from The Little Ferraro Kitchen

Snappy Salads and Sides

• Antipasto Tortellini Pasta Salad from Neighborfood
• Broccoli Salad from Flavor Mosaic
• Cantaloupe Risotto from Confessions of A Culinary Diva
• Cold Peanut Noodles from girlichef
• Korean Salad from Noshing With The Nolands
• Layered Salad with Green Goddess Dressing from Delaware Girl Eats
• Pesto Pasta Salad from Supper for a Steal
• Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
• Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
• Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
• Tuna and Potato Salad from Cindy's Recipes and Writings
• Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
• Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca

Refreshing Main Dishes

• Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
• Chicken Bacon Ranch Pasta Salad from Cookin' Mimi
• Jalapeno Ham Salad from Bobbi's Kozy Kitchen
• Shrimp Ceviche from Kudos Kitchen by Renee
• Surimi Salad from Pescetarian Journal
• Zucchini Lasagna from Nosh My Way

Cool Confections

• Berry Ice Cream Bomb from Jane's Adventures in Dinner
• Cherry Cream Cheese Ice Cream from Magnolia Days
• Lemon Curd Parfait from Life Tastes Good
• Lemon Thyme Ice Pops from Country Girl in the Village
• Mocha Latte Ice Cream from The Foodie Army Wife
• No Maker Required Berry Ice Cream from Hot Momma's Kitchen Chaos
• No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
• No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
• No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
• Nutella and Pistachio Gelato from La Bella Vita Cucina
• Olive Oil Gelato from The Girl in the Little Red Kitchen
• Pluot Ice Cream from Crazy Foodie Stunts
• Raspberries and Cream Panna Cotta from A Kitchen Hoor's Adventures
• Salted Caramel Gelato from Manu's Menu
• Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
• Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
• Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
• Vanilla Bean Chia Seed Pudding from Pies and Plots
• White Chocolate Fruit Dip from Hezzi D's Book and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Banana Split Popsicles {sugar free & healthy}

Inspiration for today's post comes from the fact that is 113F out and getting. even. hotter. The fact that it doesn't rain here in Phoenix makes me wonder how the hell so many idiots people decided to make this their home. It's a mystery..... and I'm Native..... idiot.






To make matters even more miserable, I work in the Operating Room aka meat locker (that didn't come out right). Meaning that we keep the AC around 59F-62F at all times and complain when it reaches 66.7F.  We are a strange group us medical people. So when I leave the perfectly normal frigid temps of the O.R. and walk outside into the blinding desert sun (no windows in surgery, could be an apocalypse and we'd never know) my internal body temperature starts to boil in exactly 13.2 seconds. Which is exactly how long it takes me to get to my car, open the door and step right into HELL, at 125+ degrees F.



Leather seats, wearing shorts, with no window shade, no parking garage, in Phoenix, in July. I'm all kinds of smart.

Eating a Banana Split on a stick = Very, very smart.

What I do have going for me are Popsicles. Granted I've seriously considered rubbing them all over my overheated face and body on more than one occasion. Desperate times, desperate measures.

Typically, light and fruity Popsicles or even frozen fruit are our only source of snacking and desserts here during the summer months but seeing as that it's a Major Holiday in July I decided to step dessert up a level.




What's even better than a big Ooooey Goooey Banana Split? A Banana Split that is combined together, layer by layer and then frozen on a stick to slowly enjoy while you sit waist deep in your pebble tech, salt water pool. With your big, ridiculous floppy hat of course.

Strawberry, coconut puree, frozen bananas blended with vanilla almond milk and fresh cherries and pineapple in every bite. Drizzle with chocolate and sprinkle with chopped peanuts. 

Summer just got better. 

I learned a few things while making these Banana Split Popsicles,

1. Making and attempting to photograph popsicles in July in Phoenix is a feat worthy of serious admiration. 
2. Banana Splits in popsicle form are sheer genius that you can eat single handedly while sitting in the pool, no spoon required.
3. I need a cherry pitter thingy-ma-jig.
4. My mom just called me a lazy bum because I want a cherry pitter thingy-ma-jig. She's mean. 
5. It's perfectly acceptable to dip fresh cherries and pineapple into melted chocolate before dinner while you are waiting 3-5 minutes in between popsicle layers to freeze. 

You will need

A ZOKU popsicle maker or other popsicle mold
2 cups fresh strawberries, greens removed, or not (I leave them on, lots of nutrients!)
1/2 cup coconut milk (in a can)
* tablespoon monk fruit in the raw
2 fresh bananas
1/2 cup vanilla (or plain) almond milk)
*1 tablespoon monk fruit in the raw
1 handful fresh cherries, pitted and cut in half
1 handful of pineapple tidbits
1 cup semi sweet chocolate, melted
1/2 cup chopped peanuts

To Make

In a blender, combine strawberries, coconut milk and monk fruit in the raw. Blend until smooth. Carefully pour into popsicle molds 1/4 deep. If using a ZOKU, wait 3 minutes till frozen then pour in the banana mixture. If using old fashioned popsicle molds, put in freezer until frozen, about 2 hours.
Rinse out strawberry puree from blender and then add bananas, almond milk and monk fruit in the raw. Blend until smooth. Drop a few cherries and pineapple tidbits into popsicle molds then carefully pour in banana mixture. If using a ZOKU, let freeze for a few minutes then remove and drizzle melted chocolate on top and sprinkle with chopped nuts. 

Need some more summer worthy snacks? I've seen some pretty delicious and perfectly picnic/4th of July worthy recipes from my blogging buddies such as:





Boozy (or not) Watermelon Stars

Red White and Blueberry Yogurt Pops from The View from the Great Island

Something super simple

These Fire Cracker Berry Margarita Floats from Half Baked Harvest!

And of course PIE! I know Apple Pie is an American Symbol of summer and picnics and even the 4th of July but I happen to l.o.v.e.  home made Cherry Pie the most.


Loaded Cherry Pie from Joanna at Eats Well with Others

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