Studies show that berries can reduce the risk of heart disease and cancer, and what better way to enjoy them than in berry ice pops laced with rich Greek yogurt.
2 packed cups fresh or frozen berries, thawed (TIP: Any variety will work here; feel free to mix your favorite types of berries for a blend!)
3 tbsp raw honey, divided
1 cup plain Greek yogurt
1 8-count ice pop mold or 8 3-oz paper cups (TIP: Look for ice pop molds that make 8 2-oz ice pops such as The HopeFULL Company Silicone Mold)
In a blender, purée berries until smooth. Transfer mixture to a medium bowl and stir in 1 tbsp honey.
In a small bowl, mix yogurt and remaining 2 tbsp honey.
In ice pop molds or 8 small paper cups, layer yogurt and berries (TIP: Make 1 layer of each or get creative with multiple layers.) Alternatively, for a swirled effect, use a butter knife to gently swirl mixtures; for a blend, combine berry purée and yogurt before adding to molds.
Insert ice pop sticks; if using paper cups, top cups with a small piece of aluminum foil and poke sticks through foil to stand upright. Freeze for at least 4 hours.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Here’s a radical idea: Instead of a yogurt, fruit and granola parfait in a bowl, why not freeze all those same ingredients into an ice pop? You can make a batch in advance then pull them out of the freezer when you’re ready. One pop makes a great snack, but you may want a couple of them for breakfast.
Get foolproof, silky cheesecake – that won't yield tempting leftovers in the fridge for days and days – from your slow cooker, where a warm, moist environment encourages gentle, even cooking in individual ramekins.