Homemade Fruit And Honey Yogurt Popsicles Recipe

Homemade popsicles for the kids and me.

Continuing with September as National Honey Month, I am celebrating the popsicle! I get tired of having to FIND ice cream with no preservatives or popsicles with no red # whatever in it and so I drooled over this recipe when I found it is a Strawberry Honey Frozen Yogurt Popsicle.

Or whatever type of fruit you want in it really, it is addicting!

The recipe is really flexible, it doesn’t mind what kind of fruit you use! It’s really quite simple to make and it freezes really fast.

After an evening in Florida in early September when it is still smoking hot while you’re playing frisbee, scootering and biking, these popsicles were an awesome finish to the day to cool off.

He was so excited he forgot to take his helmet off.

Here’s the recipe and I gotta say I have a little extra respect for it because it doubles as an amazing smoothie! I had to really stop myself from drinking it before I poured it into the little cups and ruining it for everyone! It was great after running around all day.

He was thinking “Will you ever just let me eat it or do you always have to take a picture.”

Fruit and Honey Frozen Yogurt Pops

Ingredients:

• 1 cup fresh nectarines, pineapple or strawberries chopped up (I used 1 cup fresh strawberries and 1/2 cup frozen pineapple.)
• 1 1/2 cups plain nonfat yogurt (I use Stonyfield)
• 1/3 cup honey
• 1 tsp vanilla
• 8 3 oz. paper cups and popsicle sticks or plastic spoons.

Directions:

In a blender, combine the fresh strawberries, 1 cup yogurt, vanilla and most of the honey and blend. Pour evenly into cups, leaving a little room at the top for the pineapple mixture. Then, combine the rest of the yogurt, the pineapple and the rest of the honey in the blender and blend. If you want to get all fancy schmancy, freeze the strawberry cups for a little while, then add the pineapple mix on top to keep the colors separated entirely and to make it look all purty. (You can take a look at their beautiful popsicle picture. My boys were quick to point out that mine didn’t “look like the ones in the magazine!” And they were right.) But they tasted amazing! (So hush.) Anyways, I didn’t freeze the strawberry first and the pineapple mixed a little when I poured it in, but still sat on top a little bit. I used plastic spoons instead of popsicle sticks. I had to convince them to stand up straight but eventually they did.

After you pour them, freeze them for 4 hours or until frozen solid (mine were frozen in 2 hours.) Makes 8-10 pops.

Do the same thing in the morning but don’t freeze it and don’t pour them in tiny cups, and keep it all to yourself and you’ve got a delish smoothie recipe too!

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EPIC SUPERBOWL SPINACH ARTICHOKE DIP

Contributed By Amanda Santucci, Author of The Skinny Spice

One of the BEST football party dishes is spinach artichoke dip, which is also one of the highest calorie party appetizers that you could eat. It’s deceivingly unhealthy, because with Spinach and Artichokes in the title, you typically think it can’t be *that* bad.

To give you a little perspective, in there is 312 calories, 19 grams of fat, 26 carbohydrates, and zero vitamins in ONE serving of Ruby Tuesday’s Spinach Artichoke Dip. Believe it or not, Chili’s Hot Spinach and Artichoke Dip has 1,130 calories, 90 grams of fat, 2,460mg of sodium, and 40g of carbohydrates in just one serving! Disgusting when you think about it. However spinach dip tastes so good, and it’s great for parties.

Instead, try this healthy recipe below for your SUPERBOWL 2013 party, and I guarantee people will LOVE it. It tastes just as good, if not better than spinach dip recipes that are loaded with fat and carbs.

Spinach Artichoke Dip:

1 tbsp olive oil
1 onion, chopped
1 1/2 tsp kosher salt
2 cloves garlic, minced
1 cup plain Greek yogurt
1/2 cup cottage cheese
1/2 cup mayonnaise
1 10-ounce box frozen spinach, thawed, drained, then squeezed dry by the handful
1 (8-ounce) can water chestnuts and 3 artichoke hearts chopped (optional)

Black pepper and salt
Lemon

What to do:

1. Saute onion and salt in a frying pan over medium heat, stirring until it is browned. This takes awhile, about 10-15 min. Add garlic when the onion is nearly done, and saute for another minute or so. Cool the mixture.

2. Blend yogurt, cottage cheese, and mayo until smooth in a food processor.

3. Squeeze the defrosted spinach. This part is important but kind of gross. Be sure to wash your hands before you attempt this. (I know squeezing it is annoying and gross, but it is completely necessary, I promise).

4. Add the cooled onions and squeezed spinach to the mixture in the food processor. Blend until almost smooth.

   

5. Place dip in bowl and add water chestnuts and optional artichokes.

         

6. Season with salt, pepper, and lemon juice.

7. You’re done! Just put the Spinach Artichoke Dip in a nice bowl and cut up some veggies to go along with it : )

**You can also put the dip in a wheat bread bowl and serve with pita chips.**

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FRUGALLY FIGHT THOSE WINTER BLUES!

Contributed By Samantha Zeigler, Author of Running and Cupcakes

I have not been myself lately. I’ve been crabby, unmotivated, and (worst of all) hungry. ALL. THE. TIME. As in marathon training hungry but I’m not training for a marathon…and yesterday I found myself raging at every driver on the road as I drove into work.

Bad stuff folks. Especially when coupled with my no running challenge (which by the way was supposed to be a month, not two weeks like I had initially written…). Tomorrow marks 3 weeks since I last ran (other than the VERY short distances I’ve been running as I try to break into running in Five Fingers…and that’s all on the treadmill…).

Winter blahs + No Running = Grumpy grumpy me.

I’ve felt this way for a week now and I’m sick of it, so I’m planning on shaking the winter blahs – effective immediately.

Step 1: No running doesn’t mean no working out, right?! I have been very good in this department – ever since I started doing kettlebell workouts with the bf (right after the new year…). I’ve worked out at least 5 or more times every week – some kettlebell, some cardio, some miscellaneous other weight and/or core training, and of course yoga. Today I had a moment of “Oh I’ll just take another day off since I’m so tired and so sore…” because I couldn’t find my P90X X-Stretch DVD. As upsetting as this is, it’s no excuse to skip a workout. I have to be back at work at 4, so prior to starting my afternoon shift I plan on hitting the elliptical for 30 minutes. No excuses.

Step 2: Stop eating so much! I worked so hard to drop 10 pounds over the holidays, I’m not going to let a case of the winter blahs put all that weight back on my body. Especially with all of the active events I’m participating in this year! I know I need to just portion out my food into “me-size” portions, eat that, and then step away from the food. No more extra unnecessary snacks. Especially while not running – NOTHING keeps my body weight down as well as running does!

Step 3: Spend some time outside! As soon as the weather goes back above single digits that is.

The bf and I may be going to Vermont next weekend with some friends – if we do, I think I’ll take a snowboard lesson, or maybe go snow shoeing. And if we don’t, well I’ll be over my one month no running limit so I will be out RUNNING!

I already feel better just after writing all of this out…

Does winter and lack of outdoor activity affect your mood? How do you deal?  

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FRUGAL FEASTY: Epic Superbowl Buffalo Chicken Bites & Blue Cheese Dip

Contributed By Amanda Santucci, Author of The Skinny Spice

It's a mixed bag of emotions. Tom Brady and the Patriots won't be in this year's Superbowl, but you can at least eat these amazing appetizers!!

For those football parties you may or not be attending/throwing,  try making this HEALTHY Buffalo Chicken Wings and Blue Cheese Dip recipe  for Superbowl 2013.

Ingredients:

5 pieces of chicken breast

2 cups bread crumbs

1 tbsp cayenne pepper

1/2 tsp chili powder

1/2 tsp salt

5 tbsp hot sauce (I used Frank’s)

Instructions:

Cut the chicken breasts into bite sized nuggets, and set aside. Mix breadcrumbs, cayenne, chili, and salt in a larger bowl and coat chicken pieces in this mixture. Place chicken pieces on a cookie sheet and cook for 15-20 minutes or until fully cooked. I like to turn the chicken over halfway through, through the pieces are small enough to just let cook.

When chicken is done, toss with hot sauce in a large bowl. If you want it to be crispy, you can put the bites back into the oven on high broil for 2-3 minutes. Serve with dip (below).

Meanwhile make the Blue Cheese Dip: Typically, this dip is SO bad for you, alas I have created a super healthy version for your enjoyment.

Blue Cheese Dip:

1 cup cottage cheese

1 6oz cup of plain greek yogurt

3 tbsp blue cheese crumbles (then an additional 3-5 tbsp to use later)

2 tbsp white vinegar

1/2 tsp salt

Instructions:

Use a food processor to blend all ingredients aside from the additional blue cheese. Blend well. Place in a serving bowl and add the additional blue cheese.  

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Frugal Recipe: Hot Chocolate Sticks!

Contributed By Marissa Bognanno, Author of The Boot Blog

Tell me, dear friends, what could be more comforting on a rainy day than pure chocolate melted in your morning cup? A stocking stuffer that I’ve been keeping stashed away (aka, hidden from Manu) these hot chocolate sticks were just begging to be used today. It’s a cube of glorious Beligian chocolate on a stick that you stir into a cup of hot milk. I mean...why didn’t I think of that?

 No hot chocolate sticks at home? Just drop a good-sized cube of chocolate in a cup of warm milk and stir.

I can't think of a better start to the weekend than this! Finally some actual, concrete wedding planning awaits us! Plus, I found out how to stream Downton so I’ll most likely be glued to it with a cup of this hot chocolate tomorrow. (And by most likely I intend “most definitely.”) Buon weekend, amici!

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Character Building Frigid Winter Runs

Contributed By Amanda Loudin, Author of Miss Zippy

Thankful for YakTrax

Blogging? What is that? After a week off, I am rusty! But it’s been a good break–no blogging, no commenting on blogs, and very little interaction on my other platforms. I think in three years of writing this site, that’s the longest I’ve ever gone. But I’m back, batteries recharged and ready to dig into 2013.

We spent part of our holiday break in the Cleveland area, visiting family. I grew up there, so I know a thing or two about snow. But I’ve lived my entire adult life, which includes my entire running life, on the East Coast, where snow isn’t quite as plentiful. I guess you could say I’ve become a weather wimp–and Saturday’s long run was no day for a wimp!

We arrived in Ohio on Thursday, the day after they received a good, heavy dose of snow. Friday I took a spin class at the local rec center, but Saturday, I knew I wanted to get in 12 to 14 miles. I thankfully brought along yak trax, ’cause they were necessary! When I stepped outside into the cold, dark morning, it was clear there was new snow on the ground and more was coming. My parents live about two miles away from the local metro parks pathways, so I barely made forward progress ran that direction. Once I got to the paths, the going wasn’t terrible, because the parks system had cleared them a few days back. But still…

Never been happier to finish a run!

Running in heavy snow is tiring, people! And being pelted with it the entire run is no fun either. It seemed like the longest, loneliest run ever. I didn’t see any other runners (do Cleveland runners stay on treadmills all winter?) and only a couple of dog walkers here or there. To top it off, I had no water with me (dummy didn’t think ahead) and to sum it all up–it was an exhausting run! The final two miles, where I was forced onto the quite often un-shoveled sidewalks into shin-deep snow, were like trudging through quicksand. I was very happy to be done.

Every time I thought of quitting or turning around, though, I kept reminding myself that it wouldn’t kill me, and it might even make me stronger. Ok, maybe not. Maybe I was cursing under my breath the entire time and wishing I could magically transport back to Maryland and dry roads with friends. Maybe, because this is a PG-rated blog, I’m going to call this one a character builder, instead of what I’d like to call it.

Anyhow, hats off to all you who train in those conditions on a regular basis! I’m glad it’s behind me. Twelve miles was enough in that weather. Next week, I’ll jump to 14. Because I might just have a spring marathon to train for…more on that later!  

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2012 Health & Fitness Blogging In Review

Contributed By Courtney Horan, Author of Sweet Tooth Sweet Life

Ohhh, 2012. It was such a year. A great year, a challenging year, and most importantly, a life changing year. I’m really looking forward to doing my 2012 review post in the next couple of days, because it gives me the opportunity to look back and reflect on everything that’s happened…and there’s definitely been a LOT that has happened!

2012 was also a pretty fun year for the blog, as it continued to grow (thanks to all of you) and went through some of its own changes here and there. One of the plugins that I use (jetpack, in case fellow bloggers are interested) always sends me a year-end summary, highlighting some key points throughout the year.

As it turns out…

• I posted 751 new posts in 2012.
• I now have a total of 1,847 posts since I began blogging in April 2010.
• My top posts for 2012 included:
• When Your Definition of Healthy Changes
• A Life Changing Post
• Healthy Chicken Parmesan Burgers
• Do You Love Sweet & Salty? <—actually a post from 2011!
• Some of the most popular search terms bringing people to STSL include:
• heath bar cookies
• candy cane nail art
• apple cider cupcakes
• Visitors to STSL came from a total of 182 countries (which boggles my MIND)
• The top 5 commenters on STSL were (totally awesome):
• Erica
• Ashley
• Kristen
• Khushboo
• Katie

So much fun to look over all of those stats! 

*****

New Year’s Eve

Last night, Jay and I spent the evening ringing in the new year with the Mexico Crew. We ate, we drank (some of us drank sparkling red grape juice), we danced our faces off to our favorite Wii game, and I think the most surprising part was that I kept myself awake until almost 2am. Considering I can’t make it much past 9:30pm these days, that was quite a shock…then again, I guess it helps when you’re with good friends.

This morning, all three four of us spent a little bit of time lounging on the couch, enjoying a leisurely breakfast.

Once that is finished digesting, I’m heading down to the basement for a workout. Not quite sure what yet – maybe some walking, maybe a modified version of yesterday’s workout – but I’m ready to do something (even though I did get a pretty good workout between 10pm – 1am last night with our Wii game dancing). 

Plans for the rest of today include catching up on some blog stuff before it’s back to work tomorrow, finish putting away the Christmas decorations, a little cleaning, and perhaps a little online shopping.

I haven’t taken many pictures over the last 24 hours, so I don’t have all that much to share with you…but I wanted to pop in and wish you all a VERY Happy New Year. I have a feeling that 2013 is going to be an incredible year, and I cannot WAIT to see what else is in store!  

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Frugal Recipe: Dark Chocolate Turtle Graham Cracker Bars!

Contributed By Courtney Horan, Author of Sweet Tooth Sweet Life

This recipe is INCREDIBLY DECADENT and outrageously delicious. 

Yesterday afternoon, I came across an email from the 12 Days of Cookies that had me totally intrigued. After reading the ingredient list + preparations, I decided it was easy enough, yet worth any effort to attempt to make, so I put together my ingredients and got to work.

Yes, that’s two sticks of butter…Hey, I warned you. We’re not counting calories here today folks. 

Start off by lining a rimmed baking sheet with parchment paper (or a silicone mat, if you have one…I don’t). Arrange the graham crackers in a single layer on the baking sheet. Luckily, my 15×10 jelly roll pan fit ‘em all perfectly!

Next, combine your butter, brown sugar, chopped pecans, and a pinch of salt in a medium sauce pan.

Bring the mixture to a boil…

And continue to boil for 2-3 minutes, stirring constantly. You’ll notice the mixture will start to thicken up and bubble nicely.

Pour the butter mixture evenly over the graham crackers…

But be prepared to start unconsciously licking your lips. It will happen. 

Bake for 15 minutes in a 350 degree oven.

While the graham cracker + butter mixture is cooking, start to prepare your chocolate.

Melt the chocolate in a glass bowl placed over a simmering pot of water (if you’re smart, you’ll simply rinse out the same pot you used for your butter mixture and just fill it with a little water…less dishes to wash!) 

At this point, it is absolutely, positively acceptable to snag a couple chips. Hey, you’ve been working hard. 

Now it’s time to be patient. Give ‘em a few good stirs, and go ahead and “accidentally” let your finger slip and hit the chocolate coated rim of the bowl.

It will take a good 10-12 minutes for the chips to start melting, but I promise…eventually you’ll end up with a smooth, creamy chocolate.

By now, it’ll probably be about time to take your graham cracker + butter mixture out of the oven.

It’s ok to stare in amazement, then continue on.

Pour your melted chocolate over the toffee-covered graham crackers and spread evenly.

I also sprinkled my dark chocolate layer with a little sea salt. If you have some on hand, go for it. 

Chill completely in the refrigerator for about 30 minutes. Cut into bars (they won’t break perfectly) snag one (or three) for yourself, then immediately put the rest in the freezer.

Or share them with friends.

Otherwise, you’ll be making a new batch quicker than you can say “flippin’ fantabulous!” 

Dark Chocolate Turtle Graham Bars

(recipe from Food Network’s Day 6 of “12 Days of Cookies”)

Ingredients:

• Approximately 12-14 graham crackers (if each graham cracker is 5″ x 2.5″)
• 1 cup (2 sticks) unsalted butter
• 1 cup packed brown sugar
• 1 cup chopped pecans
• Kosher salt, to taste
• 12 oz. bag dark chocolate chips

Directions:

Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.

ENJOY!  

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