BHG Delish Dish

Stirring Up Ideas In The Kitchen

Smoothies

Hands down, our favorite afternoon snack on warm weekend days are freezer pops. We like all sorts of flavors, but we this Carrot-Orange version is so bright and refreshing that I know it will be a staple all summer long. Plus, with a dose of Greek yogurt (and all the protein it has), it’s nice that it’s a bit more balanced than straight fruit pops.

This easy blender recipe is based on this Carrot-Orange Smoothie and is simply frozen into pops using small disposable cups and popsicle sticks. (You can of course also use your favorite reusable molds!) The smoothie is super delicious, but there’s something about freezing it onto a stick that seems to make toddlers happy—and it works much better in my house since my daughter has never been a huge smoothie girl.

I didn’t make many changes to this recipe since it’s so simple and good the way that it is, though I did choose a low-added-sugar yogurt, a navel orange instead of clementines, and I added a ripe banana to ensure that the final result would be super creamy. (We also had a ton of very ripe bananas, so it was also just a practical decision.) And rather than romaine, I used a delicate green leaf lettuce that we’ve been getting at our farmer’s market—both have a mild flavor so I figured that it would work just as well. One thing to keep in mind: You really need a high powered blender for this recipe to ensure that both the carrots and the lettuce gets fully incorporated into the mixture. And it might take a bit longer than the 30 seconds that’s stated in the original recipe.

I put a little unsweetened shredded coconut onto the bottom of some of the cups, then again sprinkled some onto the top of the smoothie mixture, just for fun. I let the smoothie mixture set up in the cups in the freezer for 30 minutes, then added the popsicle sticks. After letting them freeze for 4-6 hours, they were ready to serve—if using the little white cups, simply snip one top edge and pull the cup down and off. They were plenty sweet, really refreshing, and my daughter never noticed that there were two different types of veggies tucked inside!

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Featured image kiwi pops

Week of Farmer’s Market Recipes

In my family, spring means two things: popsicles and buckets of fresh greens from our backyard raised beds and from the farmers market. And since my young daughter is still a little choosy about how she eats her greens, I like to combine the two and make her some super green popsicles. She, like most kids, will eat anything in popsicle form and it helps that this mixture is naturally sweet and really refreshing on warm days.

Kiwi pop ingredientsThis recipe for Kiwi-Pineapple Smoothies is one of our favorites. It features flavorful fruit—kiwi, pineapple, and banana—but it also has a nice amount of fresh spinach, as well as yogurt for protein and chia seeds for added fiber and healthy fats. The spinach gets blended right in with the sweet fruit so discerning palates (and toddlers) can’t tell the difference.

I made a few simple changes to the original recipe to make it a little better suited to being frozen into a pop, though in general we freeze leftover smoothies into pop molds all the time with great success. Here’s a look at the changes I made:

  • I omitted the orange juice since more liquid in freezer pops can make them rock solid. That’s not necessarily a bad thing, but my girl likes to sort of bite hers, so leaving the juice out means they start to thaw a little faster.
  • Instead of plain yogurt, I used vanilla yogurt from Kalona SuperNatural, a local Iowa brand that we love. It’s very rare that I buy flavored yogurt since they tend to be overly sweetened, but Kalona adds very (very) minimal sugar, so the vanilla simply tastes like, well, vanilla.
  • I used frozen pineapple that I thawed briefly in the microwave since I had some in the freezer.

Otherwise, I followed the original recipe and combined everything together in my blender until smooth. I recommend that you taste the mixture before pouring into your molds to make sure it’s sweet enough for your family. You can always add a tablespoon or two of honey if you’d like.

kiwi pops in cupsTo freeze, place four 3-ounce plastic cups onto a plate or a small baking dish and divide the smoothie mixture evenly among them, filling just to the top. (You can also use your favorite reusable freezer pop molds.) Place a popsicle stick into the center and surround with thinly sliced kiwi, if desired. Pop the plate or dish into the freezer and freeze for at least 4 hours or overnight. Serve right away—simply snip one edge of the cup and pull it down to remove it—or store them for up to a week in a zip top freezer bag.

kiwi pops on plateWith all of the homegrown spinach we have, as well as the bags we buy every Thursday from our small town farmer’s market, I have a feeling we’re going to be eating a lot of these pops this summer.


Memorial Day weekend is almost here, which means summer will be in full swing before you know it!

Strawberry Tropical Swirly Smoothies

Like many of you, I will be cranking up the grill for the first time this year getting my barbecue on. I’ve got all of my recipes ready and prepped to go, which include these Strawberry Tropical Swirly Smoothies.

I am such a big fan of smoothies (in fact I consider myself a bit of a smoothie guru). There isn’t a drink more refreshing, healthy and delicious in my opinion. I drink one smoothie per day. It is usually my breakfast of choice because of its fast ease and convenience. When the weather begins to change, so do my selections of smoothies. I adore making them with whatever is in season, which is why I opted for this strawberry flavor.

Strawberry Tropical Swirly Smoothies

Looking on BHG’s website, I ran into these fun Raspberry-Citrus Swirly Smoothies that looked so awesome! The swirl of different flavors was such a genius idea. I decided to change the flavors to strawberry, pineapple and coconut.

One of my favorite tropical drinks is the Lava Flow, which is a mix of pina colada and strawberry flavors. This smoothie definitely brings all of those exciting flavors together seamlessly. To create this recipe for yourself, simply make the following small changes to the recipe:

  • Replace the raspberries with strawberries.
  • Add 1/2-3/4 cup frozen pineapple to the smoothie base (go up to 1 cup if you really love pineapple).
  • Replace some of the vanilla yogurt with a coconut flavor.
  • Add a bit more liquid like cold water or even coconut milk if it is harder to blend due to the addition of pineapple.

Strawberry Tropical Swirly Smoothies

The end result is a smoothie recipe that makes you think you are on a tropical island lounging by the beach. The flavor is intense without being overwhelming, and these drinks are the perfect beverages to serve on a hot day by the grill. I hope you have a wonderful Memorial Day filled with some fun in the sun. One thing’s for sure: I will certainly make a couple of these to have on deck all holiday weekend.


Mixed Berry-Pineapple Smoothie

Happy New Year friends! I’m very excited to be visiting Delish Dish again today. I’m Zainab and I blog over at Blahnik Baker, where I share everyday classic desserts with seasonal updates and my love for shoes. There’s always something beautiful to make any occasion memorable (check out some of our recipes). I hope you can come visit!!

The beginning of a new year is always a great time to press reset on many facets of our lives, especially our diets. It’s time to take a look at what we are eating, how is it helping us live the life we want to live and what kind of changes we might be able to make to our current habits to make things even better.

Of course most people call these resolutions, intentions or goals. Whatever you call it, it is the perfect time to evaluate and act! Start with small changes like a great breakfast or snack smoothie. When I saw this Blueberry- Pineapple Smoothie in the archives of Better Homes & Gardens, I was excited to add some tropical flavors to my mornings.

I love smoothie recipes because they are always a guide and I can add in/ substitute my favorite fruits and greens. This basic recipe calls for blueberries but I substituted that for mixed berries (strawberries, raspberries, blackberries and blueberries). I also increased the amount of pineapples to ½ cup and removed the bananas. Adding some coconut milk instead of orange juice to the mix, it was a tropical bliss in one glass!  ( I won’t tell if you don’t that there is a heaping 2 cups of spinach hiding in this glass)

I hope you try this smoothie soon – everyone in your family will enjoy it!

 


Hi Delish Dish readers; my name is Sylvie Shirazi and I’m the recipe developer, food photographer and real food lover behind Gourmande in the Kitchen.

I love spending time in the kitchen creating simple, seasonal, whole-food recipes that are fresh and free of processed ingredients with minimal preparation. I’m especially excited to share this Blueberry Pineapple Smoothie recipe with you today as it has quickly become one of my favorites.

smoothie, blueberry smoothie, pineapple smoothie, healthy breakfast smoothie

As temperatures climb frosty drinks offer a welcome salvation from the heat, especially when you can barely stand the thought of a hot meal.  Even when it’s hot outside and my appetite isn’t what it used to be, I’m always happy to sip on something cool and refreshing like a smoothie.

Blueberries and pineapple are a winning combination and this meal in a glass is bursting with berries, pineapple and greens.

Super refreshing and filling thanks to the fiber from the greens and fruit, it really hits the spot on a hot summer day.  I absolutely love it for breakfast; quick, easy and nutritious it’s a great way to start off the day.  Pour it into a thermal cup if you’re running low on time in the mornings and need to get out the door in a hurry.

blueberries, pineapple, kale, chard, spinach, smoothie ingredients

I used this Better Homes and Garden Blueberry-Pineapple Smoothie recipe as a base to build my own creation by swapping out a few fruits and adding in a couple extras:

  • First I swapped out the baby spinach for an equal mix of greens like kale and chard.
  • I left out the banana and yogurt and used a cup of coconut milk instead for a similarly creamy feel.
  • I sometimes add a scoop of protein powder or chia seeds for an extra boost.
  • Next I upped the pineapple to ½ a cup for a more prominent taste which adds a nice hit of acidity that balances out the richness of the coconut milk.
  • Lastly I left out the orange juice as I found the smoothie to be sweet enough without it.

Blueberry Pineapple Smoothie, smoothie recipe, healthy smoothie, blueberry smoothie, pineapple smoothie

The result is a cool, colorful and satisfying smoothie that just might become your new favorite too!


Hey everyone!  It’s Ali here, from Gimme Some Oven, and I’m stoked to be joining BHG and Delish Dish to share a month of tasty drink recipes with you.  Because while I love to create delicious meals, especially the quick and easy and seasonable ones that I usually share on my blog, I always love to serve up a good drink to go along with it.  Sometimes those include cocktails, sometimes a refreshing glass of freshly-brewed iced tea, or sometimes even just a simple fruit- or herb-infused water.  But when it comes to breakfast, most days of the week my glass is filled with a big green smoothie.  And as you might have guessed from the title, that’s what we’re talking about today!

I don’t know if you have looked at the section of smoothie recipes on BHG’s website recently, but there are tons of fabulous recipes to choose from!

I happen to be obsessed with keeping fresh pineapple on hand.  And I happen to also love coconut.  So when I ran across their pina colada smoothie recipe, I knew it sounded right up my alley.  But I can’t resist throwing a big handful of spinach into just about every smoothie that I make.  So I decided to turn this one into a green pina colada smoothie.  It’s super easy to make!

Just start with some delicious fresh pineapple.

Add in your coconut milk (I subbed in the lighter coconut milk from the carton, instead of the can), and some bananas.

Then add in your yogurt (I used plain lowfat Greek) and some honey (well hello there, bear!).

Then finish it off with a splash of vanilla and a big handful of fresh spinach.

Pop that lid on, and blend it all up to green perfection.

The result?  A sweet, healthy, rich, and delicious smoothie that is perfect for breakfast or any meal of the day.  Now this Kansas girl just needs a beach to go with this pina colada smoothie.  ;)

So hop on over to the recipe page for this Pina Colada Smoothie and blend up one for yourself!


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