Healthy Ice Lollies- Not just for kids!

Warmer weather and kids off for summer? The perfect time for a healthy ice lolly treat!

Check out the final recipe for some lollies that are more grownup friendly..

MILK LOLLIES

Your children will love these creamy ice lollies! It can be done with any flavour – Strawberry, Banana, Chocolate or Vanilla.
They can be topped with a chocolate coating and pretty sprinkles on top!

You will need:
- Milk
- Fresh Fruit
- Chocolate
- Sprinkles
- Ice Mould

1. Mix the Milk with the Flavour fruit you want to use until smooth.
2. Pour the mixture into the moulds.
3. Freeze the Lollies until they are solid
4. Melt the chocolate and dip each lolly in the melted chocolate and cover with sprinkles.

TRAFFIC LIGHT LOLLIES

These are so fun to make and the children can help too! Choose your different flavours for the different colours.

You will need:
- Strawberry, Raspberry or Cranberry Juice
- Orange, Peach or Mango Juice
- Kiwi or Apple Juice

1. Pour the mould 1/3 full with the red juice
2. Leave to freeze for 1 & 1/2 hours
3. Pour the Yellow mixture in so the mould is not 2/3 full
4. Freeze again until solid
5. Finally pour in the green mixture
6. Add the sticks and freeze.

HIDE AND SEEK LOLLIES

You will need:
- Pineapple
- Mango
- Strawberries
- A Blender

1. Chop up all of the fruit
2. Blend 3/4 of the fruit together and pour into a bowl
Mix the chopped fruit with the blended.
4. Pour into the mould and freeze

ONE FOR THE GROWN UPS! – PIMMS LOLLIES

What a great idea to be served in a bowl of ice at a party!

You will need:
- 1 Bottle of Pimms
- 1 Bottle of Lemonade
- Fresh Strawberry’s
- Fresh Mint

1.Mix one part of Pimms with three parts of Lemonade
2.Slice a strawberry in half (Lengthways) and thread onto a lolly stick. Press the mint on the end so it looks like the strawberry leaf.
3.Pour the Pimms mixture into a mould until 3/4 full.
4.Put the Lolly sticks in the mould and place in the freezer until solid

http://www.climbingframesuk.com/blog/super-cool-ice-lolly-recipes/

Healthy and Interesting Summer Salads!

Salads are the perfect light and healthy dish for the warmer weather, but it doesn't just have to be limp lettuce with the usual olive oil dressing so read on for more exciting ideas..

ingredients:

For the salad:

8 ounces pasta (I used Rotini)
1 (15 oz) can black beans, drained and rinsed
1 cup grape tomatoes
1/2 cup diced red bell pepper
1/2 cup diced orange or yellow bell pepper
1/2 cup diced red onion
1/2 cup sweet corn (can use frozen corn)
1 large avocado, peeled, seeded, and diced
Salt and pepper, to taste
1 lime, for juicing over the salad
1/4 cup chopped cilantro

For the Creamy Avocado Dressing:

2 ripe avocados, peeled and seeded
3 tablespoons plain Greek yogurt (I use Chobani)
1/2 cup low-fat buttermilk
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onion
1 small jalapeño pepper, chopped and seeds removed
2-3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste

directions:

1. Bring a large pot of water to a boil. Salt the water and stir in the pasta. Cook until al dente. Rinse with cold water and set aside.

2. While the pasta is cooking, make the Creamy Avocado Dressing. Combine all of the dressing ingredients in a blender or food processor and blend until smooth.

3. In a large bowl, combine pasta, black beans, tomatoes, peppers, red onion, corn, and chopped avocado. Pour dressing over pasta salad and stir until salad is well coated. Season with salt and pepper. Squeeze fresh lime juice over the salad, so the avocados don't brown. Garnish with chopped cilantro and serve at room temperature or chilled.

Note-you may have leftover dressing, depending on how "dressed" you like your pasta salad. If the dressing is too thick, add more buttermilk.

ngredients:

2 cups water
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
Salt and freshly ground black pepper, to taste

To make the dressing:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano

directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.

3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.

ingredients:

For the Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper, to taste

For the salad:

2 cups water
1 cup quinoa
1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt and freshly ground black pepper, to taste
1/4 cup chopped basil

directions:

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.

2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.

4. In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.

recipes from http://www.twopeasandtheirpod.com/20-summer-salad-recipes/