Patriotic Popsicles

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[RED] Salty Watermelon Strawberry Pops
Ingredients
3 cups watermelon chunks
2 cups strawberries (fresh or frozen)
¼ teaspoon mineral salt
*Optional squeeze (~1 Tablespoon) lemon or lime juice

Directions

  1. Blend watermelon chunks to make watermelon “water” (liquefy the watermelon)
  2. Add strawberries and salt (and optional lemon/lime juice) and blend until smooth
  3. Pour into molds and freeze for 6-8 hours
  4. When you’re ready to eat a popsicle, run warm water over the molds to loosen the popsicle from the mold. Enjoy!

Note: Makes about 18 fluid ounces of popsicle “juice” and can be poured into 6, 3-ounce molds

[WHITE] Coconut Banana Cream Pops
Ingredients
½ cup coconut cream
⅔ cup unsweetened coconut or almond milk
2 medium ripe bananas, chunked
½ cup shredded coconut
7-10 drops stevia
1 teaspoon vanilla

Directions

  1. Place all ingredients in a blender and blend until smooth
  2. Pour into popsicle molds and freeze 6-8 hours
  3. When you’re ready to eat a popsicle, run warm water over the molds to loosen the popsicle from the mold. Enjoy!

Note: Makes about 18 fluid ounces of popsicle “juice” and can be poured into 6, 3-ounce molds

[BLUE] Blueberry Mint Pops

Ingredients
2 ½ cups watermelon chunks
1 ½ cups blueberries (fresh or frozen)
8-10 fresh mint leaves
7-10 drops stevia
*Optional squeeze (~1 Tablespoon) lemon or lime juice

Directions

  1. Blend watermelon chunks to make watermelon “water” (liquefy the watermelon)
  2. Add blueberries, mint leaves and stevia (and optional lemon/lime juice) and blend until smooth
  3. Pour into molds and freeze for 6-8 hours
  4. When you’re ready to eat a popsicle, run warm water over the molds to loosen the popsicle from the mold. Enjoy!

Note: Makes about 18 fluid ounces of popsicle “juice” and can be poured into 6, 3-ounce molds

Corn and Tomato Salad with Fresh Herbs

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Gluten free, dairy free, vegetarian, vegan 

Ingredients

4 ears of corn – shucked and cleaned of silk
1 pint (2 cups) cherry tomatoes
½ bunch cilantro chopped
3 green onions, sliced
Juice of 2 limes or 2-3 Tablespoons lime juice
Salt and pepper to taste

 Directions  

  1. With water, wash and drain all fresh produce.

  2. If tomatoes are large, cut in half.

  3. Cut corn kernels off of cob. Hold corncob upright with flat end on cutting board and cut straight down with knife.

  4. Chop cilantro. Cut tough stems from cilantro and use leaves and upper stems. Roll cilantro and tender stems and chop.

  5. In a large bowl, combine all ingredients. Mix well. Add salt and pepper to taste.

Variations

Add chopped cucumber, red or green bell pepper and/or green beans
If you like spicy food, add a dash of cayenne pepper or 1 finely chopped jalapeno pepper
Substitute basil, mint and/or parsley for cilantro.
Add 1 can of rinsed garbanzo, white and/or black beans

 Recipe by Leigh Wagner PhD, MS, RDN

Basil Cucumber Salad

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GF, GrF, DF, V, Vegan

Ingredients
2 medium cucumbers, cut into thin slices (may choose to peel first)
½ cup thinly sliced basil
2 to 3 cloves garlic, chopped
¼ - ½ teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
2 teaspoons pure maple syrup
Salt to taste

 Directions  
1.  In a medium-sized bowl toss together the sliced cucumbers, basil, garlic, and chili flakes. In a small separate bowl, whisk together the coconut vinegar and coconut nectar. Pour over cucumbers. Season with sea salt to taste. The salad is best served after the cucumbers have marinated for about an hour. Leftovers can be stored in the refrigerator for up to 4 days.

Yield: 4 to 6 servings

Recipe by Leigh Wagner PhD, MS, RDN

Fish Tacos with Citrus Slaw

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Gluten free, grain free, dairy free

Ingredients
Tacos
1 pound tilapia
2 tablespoons extra-virgin olive oil, divided
2 teaspoons sea salt
¼ cup lime juice
1 tablespoon chili powder or Mexican seasoning (2 teaspoons chili powder + 1 teaspoon ground cumin)
1 onion, chopped
¼ cup chopped fresh cilantro
12 taco shells or fresh gluten-free tortillas (corn, teff, rice)

Slaw
¼ - 1/3 head green cabbage
2 tablespoons chopped fresh cilantro
1 green onion, sliced or minced
½ to 1 teaspoon chopped jalapenos or 1 teaspoon Serrano chili, to taste
1 tablespoon Veganaise (dairy and egg-free mayo) or olive oil mayonnaise or organic Greek yogurt
1 tablespoon fresh lime juice
½ teaspoon cumin seeds or ¼ teaspoon ground cumin
Salt and pepper, to taste

Optional taco fillings:
Avocado slices
Grated cheese
Salsa
Shredded lettuce 

Directions  
1. Preheat oven to 400 degrees Fahrenheit.
2. Rinse the tilapia under cool running water the place in a large mixing bowl. In a small bowl, combine 1 tablespoon of the olive oil, salt, lime juice, and chili powder then pour marinade over the fish. Let stand for 10-15 minutes; the longer time will allow for increased flavor absorption.
3. Lightly grease the bottom of a glass baking dish. Place the marinated tilapia in dish and cook at 400 degrees Fahrenheit for 12-15 minutes until it flakes with a fork. While the fish is cooking, heat the remaining oil in a large skillet. Add onion and sauté until hot.
4. In a medium bowl, combine the cabbage with the remaining ingredients.
5. Warm taco shells according to the directions on the package.
6. Cut each hot fish fillet into 6-8 pieces and place in warmed tortilla with slaw and desired fixings.