Melon Popsicles

I made these yummy popsicles for our twins last summer when San Diego decided to have a heat wave which lasted most of the summer.  Teething babies and heat does not make for a good combo.  Wanting something healthy that would help ease their gums while entertaining them, the light bulb went off and these yummy (not to mention healthy) popsicles were born.

INGREDIENTS:

• 1 Melon, (about 2 cups)
• 1/4 – 1/2 Water

DIRECTIONS:

Cube the melon, add it to your Nutri bullet, baby bullet, blender whatever you use.  Add the water and blend away until smooth.

Pour the mixture into your popsicle molds and freeze.  I found these molds on Amazon for less than $15.

  

Keep in mind you can make these popsicles with any fruit and even add veggies.

Buen Provecho!

Greek Pico De Gallo

This appetizer was inspired from the ladopsomo I remember having at Athens Pizzeria in Panama City Panama.  They add a generous portion of shredded chicken on top, which almost makes it a meal; but you have to try the pizza! Ladopsomo itself is a type of Greek fry-bread that’s puffy, light and crisp.  I needed an appetizer to go along with my Greek Chicken Pasta, and this combination came together perfectly!  The flavors combine wonderfully, this would be a great summer appetizer.  Not to mention, it’s healthy!

INGREDIENTS:

• ½ Cucumber, finely chopped
• 1 Tomato, finely chopped
• ¼ Onion, finely chopped
• ¼ Cup Kalamata olives, chopped
• ¼ Cup feta
• 1 Tbsp. good quality olive oil
• 1 Tbsp. red wine vinegar
• 1 Tbsp. oregano
• ½ Cup tzatziki
• 3-4 Pita breads
• Salt & Pepper to taste

DIRECTIONS:

The cucumber, tomato and onion need to be finely diced.   In a medium size bowl, add the cucumber, tomato, onion, oil and vinegar as well as a dash of salt and pepper.  Allow the ingredients to marinate for 5 minutes or so and then add the feta and olives.  Let the mixture marinate and come together prior to adding more salt, remember the feta and olives provide a good amount of saltiness. 

When you’re ready to serve, spread a thin layer of tzatziki on the center section of a shallow dish and spoon the marinated veggies on top.  (You may want to drain the veggie mixture prior to spooning over tzatziki otherwise your pitas will become soggy).  Drizzle olive oil over your pita bread and toast or grill; cut into triangle wedges.  I use the broiler setting, if you do this be sure to keep an eye they can burn very fast.  Line the outer portion of the dish with the pita bread.  Sit back and watch your guests devour this one!

Feel free to add more or less ingredients, go ahead and adjust to your taste.  Remember recipes are a guide; customize your meal to your preference.