Summertime Fudgesicles

Swim.Bike.Run. Yup, I'm training for a triathlon sprint. My goal is to one day do a full, but baby steps for now. Plus, the fact that I can even run a 5K is a miracle in itself! However, training makes me feel like this...

It also makes me want to eat anything and everything, especially FUDGESICLES! This recipe is fantastic and makes me feel like I'm actually eating regular chocolate ice cream. The original recipe can be found here.

Here is what you will need:

1 13 oz. can coconut milk
1/3 c. dark baking cocoa
2 tablespoons honey
1 teaspoon pure vanilla
pinch of salt

1. Put all ingredients in a blender on high for about 60 seconds, until completely blended. I had to scrape the sides halfway through.
2. Divide the mixture evenly into popsicle molds and freeze for 3 to 4 hours before serving.
3. When ready to eat, you may need to run warm water over the molds so they come out easier.

Enjoy!

Mediterranean Platter

I've been craving Mediterranean food and can't quite make it to Boise due to house/puppy sitting. The good news is that there's Pinterest to help, and of course this adorable picture...

My most favorite things to order are hummus, tabouleh, and saffron rice. Well that and falafels, but I didn't have time, as I was chasing a non-potty trained puppy around. Here are the links to the actual recipes:

Tabouleh 

Saffron Rice

Hummus- definitely bought it from Whole Foods, maybe one day I'll find a recipe as good as theirs. 

Tabouleh

Here are the ingredients you will need:

1 tsp. lemon zest

1/4 c. lemon juice

1/4 c. (or less) olive oil

1/4 tsp. black pepper

1 tsp. salt

1 c. bulgur wheat

1/2 red onion or 1 small

1 bunch parsley

1 large English cucumber, cubed

2 tomatoes, cubed

1. The original recipe says to whisk the lemon zest, lemon juice, olive oil, black pepper, and salt together in a medium bowl and add the bulgur to soak for 30 min or up to two hours. However, I couldn't wait that long, so I cooked the bulgur for about 10 minutes and then drained the water in a strainer. Seemed to work just fine for me. 

2. In a large bowl, finely chop the parsley. Then dice up the tomatoes, cucumber, and onion and toss in the same bowl. Mix it up and add the bulgur. Also add the lemon zest, lemon juice, olive oil, black pepper, and salt if you didn't soak the bulgur to begin with. 

3. The longer you let the flavors marinate, the better it tastes. I however couldn't wait that long the first night, but leftovers were delicious!

Saffron Rice

And now for the rice. I changed some ingredients to make it vegan.

Here is what you will need:

2 cups vegetable stock

1/4 loosely packed teaspoon saffron

1 tsp. turmeric

1 tbsp. olive oil

1/2 small onion, finely chopped

1 cup brown rice

1. Add the saffron and turmeric to the vegetable stock, stir, and let it sit while you chop and saute the onions.

2. In a medium pot, add the oil and onions and saute over medium-high heat until unions have started to brown around the edges.

3. Add the rice, and stir to coat evenly with the oil.

4. Add the vegetable stock, and bring to a boil.

5. Turn down the heat and cover the pot, adjusting the heat as needed to maintain a gentle simmer. Brown rice takes longer, so set the timer for about 45 minutes. 

6. When the rice is cooked, turn off the heat, but do not remove the lid. Let the rice steam for another 10 minutes. 

7. Remove the lid, and fluff the rice. 

Add some warm pita bread, divided into fourths and you have a delicious platter. Enjoy!