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Tag Archives: yogurt


Healthy breakfast popsicles: 2 ways

One thing I’ve learned about pregnancy is that regardless of the weather, you’re hot all the time. I’m a bit embarrassed to admit just how much gelato I’ve consumed in the last few months. Enough to build a slip ‘n slide for a penguin, probably.

After rolling out of the hot bed in the morning, taking a hot shower, putting on hot clothes, and drying my hair with my portable hot-blasting device, I want nothing less than a hot breakfast to top it all off. I caught myself one morning, over an already cool enough bowl of fruit and yogurt, wishing that I could have the same thing for breakfast only frozen. My eyes nearly popped out of my head as I realized that this was a wish I could easily grant myself. And so, I sought to make myself a batch of healthy breakfast popsicles…

Healthy Breakfast Popsicles: 2 Ways - Apple Cinnamon Oat Pops and Almond Nectarine Yogurt Pops

This is stuff I already eat for breakfast regularly, just in frozen form. A bowl of oatmeal with mashed banana and applesauce or fruit and nuts in creamy yogurt. Entirely healthy and so, so soothing in the summer heat.

Almond Nectarine Yogurt Pops

I chose almonds and nectarines for these yogurt-based popsicles because that’s what I had on hand (and because I’m having a bit of an almond obsession right now.) Feel free to substitute any fruit, nuts, or flavored yogurt that you wish, but this combination really was stellar and I found myself making another batch immediately after I inevitably ate all of these in just a few days.

Almond nectarine yogurt pops

Yogurt, fruit, and nuts makes a healthy breakfast that is refreshing when frozen.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes 6


  • 2 containers (12 oz.) lemon Chobani yogurt
  • 2 small nectarines (diced small)
  • 1/2 cup sliced almonds
  • 2 tsp. honey
  • 1 tsp. almond extract

Cooking Directions

  1. Stir all ingredients together in a small bowl.
  2. Spoon mixture evenly into popsicle molds and insert handles.
  3. Freeze for at least 4 hours or overnight.
  4. To eat: Run mold under warm water until popsicle slides out easily.

Another favorite of mine is oatmeal bulked up with a mashed banana and sweetened with applesauce. I was worried that the texture of the oatmeal wouldn’t work very well frozen, but they came out just delightful. They’re a bit chunkier than the yogurt pops, but still break apart easily and dissolve in your mouth.

Apple Cinnamon Oat Pops

Again, chose your own adventure here. If there’s a flavored oatmeal you’d like to use, go for it. If you’d like to substitute jam or nut butter for the apple sauce, be my guest. You could even use canned pumpkin in place of the mashed banana… mmmmm.

Apple cinnamon oat pops

Just like a hearty bowl of hot apple cinnamon oatmeal, but in frozen form.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes 6


  • 2 individual packets plain instant oatmeal
  • 1 medium banana
  • 1/4 cup apple sauce
  • 1/4 cup almond meal
  • 1/4 cup almond milk
  • 1 tsp. cinnamon
  • 1 tsp. honey

Cooking Directions

  1. In a microwave-safe bowl, cook oatmeal with water according to package directions.
  2. In a separate bowl, mash banana with a fork. Add oatmeal and all other ingredients and stir to combine.
  3. Spoon mixture evenly into popsicle molds and insert handles.
  4. Freeze for at least 4 hours or overnight.
  5. To eat: Run molds under warm water until popsicle slides out easily.

I’ve loved being able to grab one of these in the morning to cool off with. They’re pretty low-calorie, so I usually follow them up with a muffin or something. I already have so many ideas for how to freeze more of my breakfasts now. Blueberries and waffle bits in maple yogurt? YES.

Apple Cinnamon Oat PopsAlmond Nectarine Yogurt Pops

How would you translate your favorite breakfast into a frozen treat?



Enjoying new foods

Good morning!

Puffed wheat made an appearance at breakfast again. I’m in love with this stuff, it has the texture of popcorn with the flavor of wheat. I sprinkled it on top of fig yogurt with blueberries and puffed amaranth. Apparently, I really like puffed foods.

Fig yogurt and puffed wheat

Tried something a little different for dinner last night. I make miso-glazed salmon about once every other week. As delicious as it is, it’s getting old. This time I used black bean sauce instead and it was really good!

Salmon in black bean sauce

This is the sauce, it’s very salty and slightly sour, not beany-flavored at all. I just spread a thin layer of the sauce over the salmon and baked it at 400 degrees for 20 minutes.

And served it with a stir fry of yo choy sum and shiitake mushrooms…

Yo choy sum stir fry
To make this, I heat sesame oil in a wok and first stir fry the chopped yo choy sum stems. Then the mushrooms and scallions go in, followed by some pre-cooked rice. Once the rice is toasted I toss in the yo choy sum leaves and add a splash each of rice vinegar, mirin, and soy sauce. I also threw some seaweed flake and sesame seed in this one for some added flavor.

This whole dinner is done in 20 minutes. It’s one of my favorite meals to make because it takes very little effort for a very nice result. That and I love cooking with my wok, it’s a fun toy!

Today I’m polishing up a few new blog features that I’ve had in the works for a while. I completely overhauled my About page because the story I had there has absolutely nothing to do with what I blog about now. And maybe you noticed that I changed my header image. Well, I don’t like it and I’ll probably change it again soon. The bright block of green is just too jarring.

What types of header images are your favorite?


Recently eaten

I’ve had a streak of really delicious meals lately. Here’s what’s been making my tummy happy over the last few days…

I used some of the baked apples I made recently over a big dollop of Greek Gods fig yogurt. That has got to be the most delicious yogurt I’ve ever tasted. It has real fig puree in it not just a flavoring, so it’s very earthy and thick. With some toasted buckwheat on top, this was a killer combination.

Baked apples and fig yogurt

And I had that same yogurt again today over some strawberries, grapes, and pineapple. I topped it with some puffed amaranth and it was awesome! The grapes tasted especially amazing with the fig yogurt.

Fruit with fig yogurt and amaranth

I washed it down with the last of our keemun tea. This tea has a deep roasted aroma like coffee beans or smoldering wood. Love the reflection in it!

Reflection in keemun tea

And for lunch I had a salad with a side of jackfruit and a sliced orange…

Salad with orange and jackfruit

I rarely enjoy the salads that I make for myself, but this one was fantastic! It was mixed baby lettuces, Trader Joe’s broccoli slaw, sprouts, pumpkin seeds, hemp seeds, avocado, and Annie’s red pepper dressing. Tasted amazing and had great texture.

Salad with hemp seeds and broccoli slaw

I am still so surprised by the flavor of jackfruit with every bite! It is so unusual but totally delicious. I’ve also been eating oranges like they’re going out of style. I’m eating 2 a day sometimes!

Orange and jackfruit

And check out this amazing and easy dinner we had last night…tostadas con huevos!

Tostada con huevos

It was a flour tortilla toasted up in the oven and then topped with vegetarian refried beans, salsa, 2 fried eggs, monterrey jack cheese, and sour cream. Served it up with a sliced avocado.

And it could not be simpler to make…

Tostadas con huevos

A quick and delicious Mexican dish with fresh eggs as the star.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2 servings


  • 2 flour tortillas
  • 4 eggs
  • half a can of vegetarian refried beans
  • salsa of your choice
  • 1/2 cup shredded monterrey jack cheese
  • salt, pepper, and olive oil
  • serve with sour cream and sliced avocado

Cooking Directions

  1. Rub olive oil over both sides of tortillas and season with salt and pepper.
  2. Toast tortillas on both sides under the broiler until barely golden and crisp.
  3. Fry eggs 2 at a time in a non-stick pan and set aside.
  4. Spread refried beans over crisp tortillas, top with eggs, salsa and cheese.
  5. Broil tostadas until cheese is melted and bubbly, careful not to burn the tortillas.
  6. Top with sour cream and serve with sliced avocado if desired.

So much good food lately! I’m on a roll!

What’s the best thing you’ve eaten today?