Galai Melon is a refreshing, sweet and hydrating snack! Unlike regular popsicles that are extremely high in sugar, making your own popsicles with fresh fruit like galai melons, can significantly cut the sugar but still have enough sweetness to satisfy any sweet tooth! Galia melon is also high in pectin and dietary fiber that help regulate glucose levels. Fresh over processed whenever possible!
It looks very similar to honeydew melon, but with twice the flavor.
We had a friend join us to make our melon pops. It was a good lesson for the cub to share tools, tasks, and attention with Grandma DiDi as well. The girls got started by chopping up the melon and adding it to the blender.
Our friend helped squeeze the lime into the blender. Citrus can help bring out the natural flavor in other fruits.
Because we wanted to make this an extra special treat, we added some raw honey. Honey is an excellent natural sweetener and substitute for sugar.
After blending the ingredients, the girls helped pour the mixture into our Koji popsicle mold.
Last but not least, they put the popsicle handles on top and placed them in the freezer to set. They can’t wait to try one!
Baby sister enjoyed the fruit of her sisters’ labor. Yum!
(Makes approximately 8 Koji popsicles)
2 cups fresh cut melon
1 tbsp lime juice
1 tbsp raw honey
- Combine all ingredients in a blender or Vitamix.
- Blend and add more liquid if necessary.
- Pour mixture into a popsicle mold.
- Drop popsicle handle in and make sure you can see the mixture lightly squish out the sides of the handle.
- Place in the freezer for two hours and enjoy!
*If you have extra mixture left over, serve it as a smoothie!
The ancients considered the artichoke full of health benefits, including uses like a diuretic, a breath freshener, and even a deodorant. Thankfully we’ve developed different forms of deodorant over time.
Grandma DiDi grew up a few miles away from the artichoke capital – Castroville – and recalls it being a staple at the dinner table when she was growing up. We hope to pass the same memories onto the cub. And this veggie is a good source of folate, dietary fiber, and vitamins C and K. Artichokes are also packed with antioxidants; they’re number 7 on the USDA’s top 20 antioxidant-rich foods list.
The cub begins by seasoning the water, that we used to steam the artichoke, with herbs, garlic and oil.
While the cub takes an apple juice break, she watches Grandma DiDi carefully cut and trim the artichoke outer leaves.
The cub can’t wait to use the scissors to help trim the leaves.
While the artichoke steams on the stove, the cub helps prepare the dip dip.
The base of ours is greek yogurt. You can also use plain melted butter or mayonnaise as a dip.
The cub added mustard to the yogurt.
Then curry for added flavor. She mixed it up and waited for the artichoke to finish cooking.
Once the artichoke was complete, the cub dug in with a big munch! She loves artichokes!
Enjoy! What kind of dip do you like to use when eating an artichoke?
Artichoke and Dip Dip
- Fresh artichokes (as many as you would like)
- 1-2 tbsp olive oil
- 2 cloves garlic, chopped
- 1 tsp dried Herbs de Provence or oregano
- Enough water to cover half of the artichokes
- 1/2 cup good plain greek yogurt
- 1/2 tsp Dijon mustard
- 1/2 – 1 tsp curry powder (depending on your taste – start light)
- 1/4 tsp garlic powder
- Wash the artichokes well under running water; pulling leaves out a bit to rinse away any dirt or residue
- Trim top off with serrated knife and pull outer smaller leaves. If you want, snip all leave tops off with scissors (this removes little stickers on tips of artichoke leaves).
- Place right side up in saucepan that will comfortably hold the number of artichokes you are cooking. Fill with water to about half way up artichokes.
- Add oil, herbs, and chopped garlic to water.
- Place artichokes on stove over medium heat and cover.
- Cook for 30 – 45 minutes or until artichokes are tender when heart is pierced with a knife or fork. When the artichokes are done, drain all of water off and turn them upside down to make sure all water is out. (keep an eye on water level – it can evaporate so you may need to add more hot water during cooking time)
- To make dip, blend yogurt, curry, garlic powder and mustard together. Cover and let sit in refrigerator for an hour.
- Artichokes can be eaten hot, warm, room temp or cold and hold for days in refrigerator after being cooked.
- When choosing artichokes at the market, look for those with leaves that are tightly closed and when the leaves are squeezed gently there is a squeaking sound. These are the freshest!
- Artichokes can also be placed on a steamer plate to cook.
A new restaurant recently opened up by our house and they make these amazingly crunchy and slightly sweet plantain chicken strips. The cub loves them so we decided to try and recreate them. Not quite the same, but close!
The cub started off the preparations by scooping some coconut oil into a bowl. This will serve as a coating for the chicken.
We ran to our nearest Trader Joes and grabbed their Sweet Plantain Chips. Sooo good!
We placed the chips in an old coffee grinder to bring them to a fine ground.
The cub enjoyed pushing the button!
Grandma DiDi scooped the plantain grinds into a bowl while the cub watched.
The cub seasoned the plantains with salt and pepper. Now they are ready to dip the chicken!
The cub helps Grandma DiDi coat the chicken in plantain grinds.
The chicken strips are placed on a baking sheet ready to go in the oven.
Time to dig in!
Try our healthier version of a chicken strip! Enjoy!
Plantain Crusted Chicken Strips
- 1/2 lbs. chicken breast strips
- 1/2 bag Sweet Plantain Chips from Trader Joes, crushed to either a crunchy or fine grind
- Approximately 3 tbsp coconut oil, melted or 2 eggs whipped
- Fine sea salt and freshly ground black pepper, to taste
- Heat the oven to 350°F
- Grind plantain chips to a fine ground (or courser if you choose)
- Season plantain grounds with salt and pepper
- Dip chicken strips in coconut oil (egg would work also here)
- Dredge chicken in plantain grounds
- Place chicken on parchment covered baking sheets
- Bake chicken for 15 – 20 min or until cooked through