By contributing writer Tessa How about a frozen treat that is made with all wholesome ingredients and YOU get to control the sugar?! With loads of bright lemon flavor, some protein, and even tasteless supplements (like probiotics and vitamin D3) thrown ...
How about a frozen treat that is made with all wholesome ingredients and YOU get to control the sugar?! With loads of bright lemon flavor, some protein, and even tasteless supplements (like probiotics and vitamin D3) thrown in for good measure, these Creamy Lemon Popsicles are a frozen treat I am happy to feed my kids.
Since summers are for frozen treats, I consider it my job to make all sorts of popsicles for my kiddos while still not loading them up with pounds of sugar and food dyes. These refreshing lemon popsicles are a real treat!
I have used the blender for quick mixing, but you can whisk all ingredients if you do not have a blender. I have also used popsicle molds to freeze the mixture, but it can be put into an ice cream maker, or frozen as is and thawed to scoop.
When I created my Thai Cabbage Slaw, I knew I wanted a marinated chicken to grill and place over the top for a full meal. Using similar ingredients, I’ve created a luscious marinade for this Grilled Thai Chicken.
I consistently turn to boneless chicken thighs for grilling as they are such a moist and juicy cut of meat. Regardless of my marinade or lack thereof, I have nailed down the art of grilling this cut of meat to perfection.
In Thailand, you will see amazing grilled meats served in many different ways, each more succulent than the last. Stateside, I have turned to some classic Thai flavors to make this chicken work: lemongrass, fish sauce, and lime. If there was ever a more magical combination of ingredients, I have not known it.
I serve this atop the aforementioned cabbage slaw, but my kids eat it atop a bed of sticky rice. Either way, do yourself a favor and make at least a double batch of this chicken because it will disappear quickly!
Mix marinade ingredients together in a container larger enough to accommodate all your chicken and place the thighs in. Cover and marinate for at least 6 hours, preferably overnight. Remove from fridge an hour before grilling (ideally).
Preheat grill to high heat.
Place thighs smooth side down and close lid. Cook for 2 - 3 minutes to develop grill lines.
Open lid and flip pieces. Closing the lid back up, cook the chicken for an additional 2 - 3 minutes then turn heat to low to cook the rest of the way, about 5 minutes.
Remove from grill, and let rest for about five minutes before serving.
One the best things about these marinated Grilled Veggie Kabobs is that they’re equally delicious hot or cold. They’re pure heaven chilled and served with a garlic yogurt dip. But hot off the grill to adorn your barbecued protein is amazing too!
Many summer nights have us at the grocery store grabbing something to throw on the grill for an easy summer meal. And simple, flavorful sides to accompany our warm weather BBQs are always useful.
This one is fun for the kids to help chop because larger pieces are easier to work with. I’ve got my kids helping to make dinner now, and hopefully one day they’ll enjoy EATING their carefully chopped veggies too!
While we stick to zucchini and peppers usually, mushrooms are sometimes thrown into the mix too.
4 cups large chopped veggies (like peppers, zucchini, and mushrooms) Keep pieces large enough they will stay on the skewer, about 2 inches squares
¼ cup avocado oil
¼ cup lemon juice
4 cloves minced garlic
½ teaspoon parsley
½ teaspoon basil
½ teaspoon sea salt
Place all chopped veggies into a Ziploc bag or container and pour marinade over the top. Make the sure all the veggies are coated, shaking sealed bag as necessary. Place in the refrigerator for 4 - 12 hours, periodically turning the bag to disperse marinade.
Thread veggies onto soaked bamboo skewers.
Grill the veggie skewers on high heat with the lid closed for about 2 minutes. Turn skewers and repeat. Remove when veggies are crisp tender.
To keep things extra simple you can skip the skewers and place all the marinated veggies in a grill basket.
Crunchy and satisfying, this flavorful Thai Cabbage Slaw will brighten any warm weather meal!
To make this slaw a complete meal, it is great topped with some grilled chicken (My Vietnamese Grilled Chicken is awesome on this), or some fried fish. For a vegetarian option, you could include some edamame or fried tofu chunks.
I marvel how far my taste buds have come. As a child, I had a woefully poor diet and couldn’t stand ANY vegetable! Now, if you ask my children what my favorite food is, they always say, “salad!” So I hold out hope that my children will one day love these veggies as much as I do.
Cabbage is especially great because it is SO crunchy and satisfying. It holds up to dressings really well and can even be eaten the next day, making it a perfect vegetable to pack for hikes and picnics.
I have also used the dressing tossed with some zucchini noodles, which is equally amazing (although that version cannot be stored without all the water from the zucchini leaching out into a soggy mess).
1 teaspoon lemongrass paste (can use finely diced lemongrass as well, the soft white inner part only)
1 clove garlic
8 drops stevia, or 2 teaspoons honey or palm sugar
¼ teaspoon sea salt or some fish sauce to taste
Sriracha to taste ( I add about a tablespoon)
10 ounce bag of pre-shredded cabbage or slaw mix
1 red bell pepper, sliced into bite sized pieces
¼ cup sliced toasted almonds
Place all dressing ingredients into the jar of a blender and whir until smooth. Add water to thin to desired consistency, but add carefully. You want the dressing thick so it sticks to the cabbage shreds well.
Toss the cabbage with dressing to taste. Then toss in the peppers and almonds.