In The Next 30 Days

A 30-Day Challenge Closer to Brighter, Shinier, & Happier.

June 26th, 2013

Be Outside Day 26 | Strawberry Lemonade Popsicles

Nothing tastes more like summer than a popsicle. Unless it’s lemonade. Or fresh-picked strawberries. I’ve combined all three into one perfect, refreshing, and summer-like recipe that has been a huge hit in my house this month, Strawberry Lemonade Popsicles. We eat them on the front porch, bare feet in the grass while they drip down our elbows. It couldn’t taste any more like summer.

Strawberry Lemonade Popsicles

Here’s what you’ll need:
1 1/2 cups lemon juice
1 1/2 cups sugar
8 cups water
1 1/2 cups strawberries, pureed

The kids and I juiced a couple of lemons and removed the seeds. (Of course you could use lemon juice from a bottle.) Then we combined the lemon juice with water and sugar in a pitcher. Stir until the sugar is dissolved completely. Add your pureed strawberries, and mix again.

You can stop now and drink, if you want. I heart strawberry lemonade plain or as a lovely evening cocktail. But it’s also very fun to pour into a popsicle mold and pop them in the freezer. Wait at least 5 hours until the pops are fully frozen, but then share them with your friends and taste the summer.

Bare feet are not required.

Strawberry Popsicle 2 Be Outside Day 26 | Strawberry Lemonade Popsicles

Strawberry Popsicle 3.5 Be Outside Day 26 | Strawberry Lemonade Popsicles

Strawberry Popsicle5 Be Outside Day 26 | Strawberry Lemonade Popsicles

What’s your favorite popsicle flavor? Dreamsicles (orange with cream in the middle) are a weakness of mine.

Tags: popsicle, recipe, strawberries
Posted in 30 Days | Be Outside, DIY and Recipes | 7 Comments »

May 20th, 2013

Gluten Free Day 20 | Gluten Free Pancakes

Oh, I love pancakes. Really. They are tied to childhood memories of weekend breakfasts with my family. My early awake father would make pancakes from scratch on Sunday mornings. And when the weather was warm, we’d eat on the terrace under the oak trees, waking up together serenaded by the birds. But really, pancakes are just yummy, family memories or not. And I knew that finding a good recipe for gluten free pancakes was necessary.

This recipe delivers. And even more, it’s kind of healthy and so simple. I’ve been making these gluten free pancakes for the kids for breakfasts before school, and I eat one too with Greek yogurt and fruit. Perfect, right? Here’s there recipe.

Gluten Free Pancakes

Ingredients:

1/3 cup Gluten free, quick-cooking oats (I used Bob’s Red Mill)
3 egg whites
1 tsp gluten free baking powder (like Rumford or Clabber Girl)
1 1/2 tsp vanilla
Cinnamon and Nutmeg to taste

Combine all the ingredients in a bowl. Grease your griddle or pan lightly (I used olive oil), and heat it over medium heat. Scoop the batter into your pan. A 1/4 cup of batter will make a good size pancake. I spread the batter around just a little since it’s thicker than traditional pancake batter. When small bubbles form on the pancakes, they’re ready to flip. Brown both sides, and they’re ready.

Gluten free pancakes made from oatmeal and egg whites perfect for weekend breakfasts Above Gluten Free Day 20 | Gluten Free Pancakes

Gluten free pancakes oatmeal and egg whites perfect for weekend breakfasts cut Yum Gluten Free Day 20 | Gluten Free Pancakes

Tags: breakfast, gluten free, recipe
Posted in 30 Days | Gluten Free, DIY and Recipes | 2 Comments »

May 10th, 2013

Gluten Free Day 10 | Parmesan and Rosemary Crisps

I find myself searching for snacks some afternoons and not knowing what to reach for. I’m scared of typical snacks that have been really processed and might have hidden gluten. So today, instead of reaching for my typical apple, I made these: Parmesan and Rosemary Crisps. And they were so easy to make and they totally hit the spot.

Here’s all that you’ll need:

parmesan cheese, shredded
fresh rosemary, chopped coarsely
parchment paper

Parmesan Rosemary Ingredient Crisps Gluten Free Day 10 | Parmesan and Rosemary Crisps

I probably don’t even need to tell you how to do this, but for the sake of clarity, here goes. Mix your Parmesan cheese and chopped rosemary together in a bowl. If you have trouble chopping herbs (um, like me) then you can use scissors to snip them into the pieces with your kitchen scissors. It made this process so much easier.

Parmesan Rosemary Ingredient Crisps Mix Bowl Gluten Free Day 10 | Parmesan and Rosemary Crisps

Next, press 1 or 2 tablespoons of the cheese-herb mixture onto a parchment paper-lined baking sheets. Pat each pile down just a little to make sure it’s something of a cohesive group. These could be as large or small as you want, but make sure you leave space between each crisp.

Parmesan Rosemary Ingredient Crisps Baking Sheet Gluten Free Day 10 | Parmesan and Rosemary Crisps

Bake your crisps at 375 degrees for 5 minutes. You’ll know they’re done when the edges turn slightly brown. Let them cool for at least 5 minutes on the baking sheet.

Parmesan Rosemary Ingredient Crisps Baking Cooling Gluten Free Day 10 | Parmesan and Rosemary Crisps

And now, enjoy! These Parmesan and Rosemary Crisps will last for a long time in a air-tight container. And think of the options! Wouldn’t it be fun to make them in metal cookie cutters. They could be heart shaped or in a perfect circle. And other herbs would work too-thyme, oregano, basil. And I bet these would pair well with hummus or a dill yogurt dip. I’m hungry just thinking about it. Yum.