Blueberry S'more Pops

1, 2, 3 open sesame....!!! (Also, you might recognize this gorgeous smile from my Fresh Popsicle post. I'm proud to say this is my 17 year-old model sister Mikaila.)

Ingredients:
Makes 12 pops

•  12 blueberries
• 12 mini marshmallows. (These ones that I used are gluten free, vegan, and scrumptious!)
• 1/4 cup chocolate chips. (If you follow my blog, you probably know that these vegan ones from Enjoy Life Foods are my favorite.)
• 2 tablespoons gluten free graham-cracker style crumbs. Also, feel free to take some graham crackers, place them in a closed ziplock, and start pounding away to make your own crumbs! 
• 12 small (or large!) skewers or sticks with a pointed end. You can even try wooden chop sticks!

Directions:

• Stick marshmallows onto pointed edge of stick, saving about a centimeter for the blueberry on top.

• Melt the chocolate chips as described in my "Reese's" Almond Butter Cups recipe.
• Gently stick 1 marshmallow-stick at a time into the chocolate, covering as much or as little as you like with chocolate.
• Place each blueberry on top of each of the chocolate covered marshmallows using the pointy end of your stick.

• Lay each pop on a plate. While chocolate is still warm and liquid-y, sprinkle with the graham cracker crumbs.
• Allow to cool for 1 hour, or place in refrigerator for 30 minutes before serving.

These are actually too much fun! Who knew about all these gluten free vegan s'more ingredients?! Amazing, right?

This recipe is approved by Dana Kofsky, Nutrition Stylist http://www.nutritionstyles.com/

Hummus Sushi Rolls

Ummmm.... YES.

Ingredients:
Serves 4

• 2 sheets Nori for DIY sushi making
• 4 tablespoons Sabra Luscious Lemon Hummus
• 2-4 asparagus spears; (I ended up roasting a bunch of asparagus with sesame seeds and onions in the oven at 350 degrees for 30 minutes. Great flavor!)

Directions:

1. Place 2 tablespoons of hummus on each sheet of Nori according to package instructions.
2. Lay 1-2 asparagus spears on each sheet as well, and roll along the spear.
3. Carefully cut the rolled sheets into sushi-like pieces.
4. Optional: serve alongside the sesame roasted asparagus and sweet onions.

Light with an asian infused flare, I think you, my readers, will very much enjoy this innovative combo. Let me know! :)

Apple Almond Avalanche

Do you crave dessert that you can feel awesome about? Indulge in my makeshift Apple Pie for One and feel oh-so-satisfied mentally, physically, emotionally, and of course in your tummy!

Ingredients:

Serves 1

• 1 washed apple, your favorite variety. I tend to always go for Pink Lady, Fuji, and Gala.
• 1-1/2 tablespoon almond butter. I use no-salt organic and raw almond butter -- tastes fabulous. (Trader Joe's and Whole Foods both carry different versions of this; try to opt for the ones whose only ingredient is almonds.)
• 1 teaspoon cinnamon

Directions:

• Preheat oven to 400 degrees.
• Core your apple, and slice off the top rim (about 1 centimeter.)
• Place in a baking dish, and sprinkle apple insides with cinnamon.

• Bake in oven for 30 minutes.
• Remove from oven, and using a spoon, allow almond butter to fall through the cored part of the apple. Spread any remaining almond butter on the top surface.

• Place rim back on the base, and slice your makeshift apple pie any which way you prefer. You can get ooey gooey and eat with your fingers. Personally I like using a fork and knife. As always, be creative... everything tastes better that way :)

This recipe is approved by Dana Kofsky, Nutrition Stylist http://www.nutritionstyles.com/

Honey Baked Tofu w/ Strawberry Quinoa

I was asked for some Kale With Love Easter recipe ideas. Thus, I now present to you my dessert-like Honey Baked Tofu recipe with a tart and tangy Strawberry Quinoa! (Kale included, folks.)

Ingredients:
Serves 8-10

• 2 packages extra firm tofu
• 2 tablespoons raw organic honey
• Juice of 2 lemons
• 1 cup quinoa (any variety)
• 2 cups filtered water
• 4 cups frozen organic strawberries
• 3 handfuls of chopped kale
• 1/2 tablespoon coconut oil (or another oil for non-sticking purposes)

Directions:

• Press tofu in between 2 plates so as to drain the moisture out. Allow to press for minimum 10 minutes.

• Preheat oven to 400 degrees.
• Cut each block of tofu width-wise into 4 square slices total.
• Grease an oven tray with coconut oil.
• Place the pressed tofu slices on a dry plate, and marinate with the honey. Use your fingers to glide the honey along every which way of the tofu so that each side is honey-ed. (You may get a little sticky here, but it's fun!)
• Lay the honey-ed tofu on the non-stick baking tray, and pour any reside honey from the plate on top.
• Sprinkle the lemon juice on the tofu and tray.
• Bake in oven for 25 minutes. Broil for additional 2 minutes.
• Remove from oven, flip tofu, and broil on opposite side for a final 2 minutes.

• While the tofu is-a-baking, boil your filtered water, and add in the quinoa. Reduce heat to simmer, cover pot, and allow to sit until cooked and fluffy, (around 12 minutes.) Add the frozen strawberries and kale to the pot about 8 minutes in.

I served my Strawberry Quinoa over my Honey Baked Tofu, and it was a beautiful presentation! Let me know if you cook this option for Easter!! :)