“Spring” into Fresh, Fruity & Healthy Flavors with Nutri Maqui

As the winter chill becomes a distant memory, and we transition into spring’s vibrant colors and sunny warmth, it’s time for a seasonal shift in our diets as well. Instead of hearty bone broths and root vegetables, spring calls for light, crisp and refreshing flavors that keep us cool as the weather heats up.

So, for a fruity treat that satisfies your sweet tooth, quenches your thirst and fuels your body with nutrients, try these healthy popsicle bites. Featuring the bold tanginess and antioxidant benefits of Nutri Maqui Superfruit Juice, this recipe is a perfect afternoon snack for the kids or crowd-pleasing dessert at your next backyard cookout!

Note: This recipe yields 8 servings, so adjust the ingredients accordingly to feed large groups.


NUTRI MAQUI POPSICLE BITES

Ingredients:

1 tbsp. Nutri Maqui Superfruit Juice

1/2 Fresh Strawberries

1/3 Plain Greek Yogurt

1 sprig Fresh Sage Leaves

1 tsp. Raw Honey

All-Natural Stevia (to taste)

Nutri Maqui Popsicles Ingredient List

Preparation:

  1. Hull the strawberries and slice into bite-size chunks.
  2. Place all the ingredients in a blender and puree into liquefied.
  3. Line a mini muffin pan with plastic wrap or parchment paper.
  4. Spoon the mixture into eight of the muffin pan slots.
  5. Place the muffin pan in the freezer for about 30 minutes.
  6. Remove from the freezer and insert toothpicks in the center of each popsicle mold.
  7. Return to the freezer for another 30 minutes or until the popsicles have set completely.
  8. Lift up the plastic wrap in order to cleanly detach the popsicles from the muffin pan.
  9. Drizzle more honey on top for extra sweetness if desired.
  10. Enjoy…go ahead, it’s guilt-free!

Nutri Maqui Popsicles Before Freezing

Nutri Maqui Popsicles After Freezing


This recipe was originally featured on the Nutri Lifescience website. Reblogged with permission.

2 Salad Recipes to Spring into Cookout Season

Outdoor entertaining is finally in full-bloom, so make your backyard the place. to. be. with my springtime spins on classic salad favorites.

First on the menu line-up, Asian Chicken Salad gets healthified by replacing those addictively fried wonton noodles with crisp and colorful matchstick veggies. Next, traditional Nicoise Salad gets revamped by swapping out anchovies and tomatoes for salmon and strawberries.

The final outcome? A “dynamic duo” of dishes that you’ll want to keep in your recipe repertoire all season long!

Note: To my vegetarian peeps, although both recipes are meat-centic, you can easily eliminate these components and turn the salads into side dishes instead of main courses.

springtime salad sensations

image courtesy of Nocoveglia via Flickr Creative Commons—altered with permission.

Asian Chicken Salad

Ingredients:

1 Chicken Breast (free-range)

2 Baby Bell Peppers (julienne sliced)

1/4 Red Cabbage Head (julienne sliced)

1 Carrot (peeled & chopped)

1/2 cup Edamame (steamed)

1/4 cup Raw Almonds (chopped)

2 tbsp. Soy Sauce (low-sodium)

1 tbsp. Sesame (or Olive) Oil

2 tsp. Rice Wine (or Cider) Vinegar

1 clove Garlic (minced)

1 tsp. Ginger (ground)

1 Lemon (juiced)

Preparation:

  1. Whisk together the Soy Sauce, Sesame Oil, Rice Wine Vinegar, Garlic and Ginger in a small mixing bowl.
  2. Place the Chicken into this mixture and set aside to marinate for about 10-15 minutes.
  3. Prep the Vegetables and Almonds according to the ingredient specifications, then transfer into a serving bowl and toss to combine.
  4. Preheat a skillet on the medium-high stovetop setting, then add the Chicken and marinade mixture.
  5. Sauté the Chicken for about 5 minutes on each side, or until cooked thoroughly, then remove from the skillet and cut into strips.
  6. Combine these Chicken strips with the other ingredients and drizzle the Lemon juice on top like a dressing.

Asian Chicken Salad


Salmon Nicoise Salad

Ingredients:

1 Salmon Filet (wild-caught)

2 cups Spinach (whole leaves)

1 cup Strawberries (sliced)

1/2 cup Gorgonzola (crumbled)*

1/4 cup Raw Walnuts (chopped)

2 tbsp. Balsamic (or Red Wine) Vinegar

1 tbsp. Olive Oil (extra-virgin)

1/4 tsp. Himalayan (or Sea) Salt

2 Thyme Sprigs (chopped)

1 Lemon (juiced)

*Make this recipe vegan by omitting the Gorgonzola or using these substitutes

Preparation:

  1. Whisk together the Balsamic Vinegar, Olive Oil and Himalayan Salt in a small mixing bowl.
  2. Place the Salmon into this mixture and set aside to marinate for about 10-15 minutes.
  3. Spread the Spinach on the bottom of a serving bowl, then prep the Strawberries, and Walnuts according to the ingredient specifications.
  4. Transfer these ingredients into the serving bowl, then add the Gorgonzola and toss to combine.
  5. Preheat a skillet on the medium-high stovetop setting, then add the Salmon and marinade mixture.
  6. Sauté the Salmon for about 3-5 minutes on each side, or until cooked thoroughly, then remove from the skillet and peel off its skin.
  7. Lay this Salmon filet over the other ingredients, then add the Thyme and drizzle the Lemon juice on top like a dressing.

Salmon Strawberry Salad

Got any seasonal salad creations of your own to share? Awesome…then, let’s get a recipe swap going in the comment section!

Superfood Spotlight: Edamame Goes Green for Spring

With the weather warming up—or heating up if you’re a Sunshine State dweller like me—in preparation for glorious spring, this time of year makes me crave all things green. Especially in the kitchen, amiright?!

And because I’m feeling Green Goddess-y at the moment, my latest recipe sorta resembles a leprechaun explosion. St. Patrick’s Day is next week, after all! The perfect appetizer for a weekend cookout, this fresh and vibrant take on hummus is also loaded with plant-based protein.

Gotta love health benefits disguised as flavor bombs, so feature this superfood spread at your next happy hour. Talk about a hit throughout swimsuit season!

Note: The recipe yields 6-8 servings, so you might need to adjust the ingredient count for larger gatherings. 

superfood snacking edamame hummus

Ingredients: 

1/2 c. Edamame (shelled)

2 tbsp. Grapeseed Oil

1 Garlic Clove (minced)

1 Lemon (juiced)

1/2 tsp. Cumin

1/4 tsp. Sea Salt

2 Thyme Sprigs

Preparation:

  1. Pre-heat a saucepan, filled with about 1 1/2 cups of Water, on a high stovetop setting.
  2. When the water reaches a boil, add the Edamame and reduce to a simmer until the they have cooked thoroughly.
  3. Turn off the heat and drain the edamame through a colander, then transfer them into a food processor or blender.
  4. Add the other Ingredients to the food processor or blender, then puree until smooth.

Serving Suggestion:

For a gluten-free alternative to store bought crackers or pita bread, enjoy this Hummus with sliced avocado and julienned tubers—like carrots or parsnips. This is also a deceptively delicious way to entice the kiddos with fresh veggies during those after-school snack attacks!