Honeydew Mint Ice Pops
1/2 large honeydew melon, seeded, skin removed and cut into large chunks (about 3.5 cups once pureed)
2 limes, juiced
15 mint leaves
Optional: Sweetener of choice (Add no more than 1 tablespoon at a time when mixing, taste as you go)
- In a large blender, add honeydew chunks, lime juice, and mint leaves and blend until smooth.
- Add sweetener based on sweetness of melon/taste preference.
- Pour into ice pop bags. (Link to disposable vs. reusable ice pop bags)
- Lay bags flat on a baking sheet and freeze overnight.
Other flavor ideas: Honeydew Mint, Cherry Lime, Watermelon Mint, Mango Peach, Coconut Pineapple, Strawberry Basil
Nutrition per serving (1 pop) Calories 30; Fat 0g; Carbohydrates 10g: Protein 0g.
Recipe from: My Bariatric Dietitian. July 15, 2020. www.mybariatricdietitian.com.
Makes 6 cups
3 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 cup short-grain brown rice
½ cup dry white wine or vermouth
3 cups + 1 cup hot unsalted vegetable or chicken stock
2 cups spinach leaves
2 cups grated zucchini
1 cup fresh or frozen peas
1 teaspoon kosher salt
Freshly ground white or black pepper, to taste
1 lemon, zested and juiced
- In a large heavy pot over medium heat, heat the oil until shimmering. Sauté the onion until softened, 3-5 minutes.
- Stir in the rice to coat with the oil. Stir in the wine and cook until the rice starts to stick, 1-2 minutes.
- Stir in 3 cups stock. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until most of the liquid has been absorbed but the rice is still chewy, 25-30 minutes.
- In a blender, puree the spinach with the remaining 1 cup stock.
- Increase the heat to medium-high. Stir in the zucchini, pureed spinach, and peas. Cook, stirring constantly, until the rice is al dente, 3-5 minutes.
- Season with the salt, pepper, and lemon zest and juice.
Nutrition per serving (1 cup): Calories 230; Total fat: 8g; Saturated Fat 1g; Carbohydrate 34g; Protein 5g; Sodium 350mg.
Recipe adapted from: Nutrition Action Health Letter. June 2021. The Healthy Cook. Kate Sherwood.