I actually can’t believe its SUMMER!!! I know spring will always be the best but summer means beaches, iceblocks, ice-cream, chillaxing and a whole lotta other stuff. 🙂 🙂 🙂

You scream, I scream, we all scream for . . . yogurt Popsicles! Hot Summer days are upon us, and what better way to celebrate the everyday than a cool and refreshing snack that’s healthier than ice cream? Yogurt is full of nutrients like calcium, and best of all, it’s so delicious that you won’t even know that you’re eating something healthy!

My 3 fave recipes:

icepops1

  1. Pink Lemonade Ombre Ice Blocks
  2. Funfetti Yogurt Pops! Creamy cake-flavored pops made with vanilla Greek yogurt. bethcakes.comFunfetti Yogurt Pops
  3. Photo 1Mango Orange Yogurt Popsicles

Smoothie bowls are what they sound like, but they’re better. You can create pretty much any combo of flavors that you want and then top it with your favorite fruits and other crunchy things like cereal and nuts. This means it’s more satisfying than a regular smoothie because you can’t down it 10 seconds.Smoothie bowls are a huge thing on Instagram and are super trendy because they are so pretty. If you’ve gotten hooked on açai bowls at your local juice shop, these are basically the same thing. A smoothie bowl is just an açai bowl without the açai.

PRO TIP: If you want to make a pretty design, add the heaviest ingredients last.

Strawberries ‘n’ Cream Smoothie Bowl

Serves 1

INGREDIENTS

  • 1 cup frozen strawberries
  • ½ cup yogurt
  • ¼ cup milk
  • 1 Tbsp. maple syrup, plus additional for drizzling
  • ¼ tsp pure vanilla extract
  • ½ cup cornflakes
  • 5 strawberries, sliced
  • ¼ cup blueberries
  • 2 Tbsp. almonds
  • 1 Tbsp. pumpkin seeds
  • 1 tsp chia seeds

PREPARATION

Blend the strawberries, yogurt, 1 tablespoon of the maple syrup, and the vanilla until smooth. Transfer to a bowl and top with the cornflakes, strawberries, blueberries, almonds, pumpkin seeds, chia seeds, and a drizzle of yogurt.

 

Mixed Berry Smoothie Bowl

Serves 1

Recipe by Lindsay Hunt

INGREDIENTS

  • 1 ½ cups frozen mixed berries (such as strawberries, raspberries, and blueberries)
  • ¼ cup pomegranate juice
  • ¼ cup plain yogurt, plus additional for drizzling
  • ½ cup blueberries
  • ½ peach, sliced
  • 2 Tbsp. dried mulberries
  • 2 Tbsp. pumpkin seeds

 

PREPARATION

Blend the frozen berries, pomegranate juice, and ¼ cup of the yogurt until smooth. Transfer to a bowl and top with the blueberries, peach, mulberries, pumpkin seeds, and a drizzle of yogurt.

 

Tropical Mango and Pineapple Smoothie Bowl

Serves 1

Recipe by Lindsay Hunt

INGREDIENTS

  • ¾ cup frozen mango
  • ¾ cup frozen pineapple
  • 1 small banana
  • ½ cup coconut water
  • ¼ fresh mango
  • 1 sliced kiwi
  • 2 dates, torn
  • 2 Tbsp. shredded coconut

 

PREPARATION

Blend the frozen mango, pineapple, banana, and coconut water until smooth. Transfer to a bowl and top with the fresh mango, kiwi, dates, and coconut.

 

Pancakes are a whole lot more interesting when you load them up with chunks of fruit. In the fall, you can fill them with apples; spring is for experimenting with rhubarb or strawberries. But summer is when mother nature really challenges you to up your pancake game. Stone fruits practically beg to get thinly sliced and caramelized in the pan, while berries of all sorts are ready for plopping straight into the batter.

My top 3:

Peach and oat pancakes (gluten free) - cookieandkate.comCaramelized Peach and Oat Pancakes

Chocolate Raspberry Swirl Pancakes | bloggingoverthyme.comChocolate Raspberry Swirl Pancakes

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