One of my absolute favorite frozen treats is tart frozen yogurt with fresh fruit!  In the last few years there have been many yogurt shops popping up here and there, but did you know you can make tart frozen yogurt at home?  It’s actually really easy too!  And, not to mention a lot healthier than other frozen treats!

This tart homemade frozen yogurt is high in calcium and protein, and also contains all the good live and active cultures!  My favorite way to eat it is with fresh raspberries, and mangoes on top.

{Tart Frozen Yogurt Recipe}

{adapted from this recipe via oh joy}

1 32 oz container of plain yogurt (My favorite is the Mountain High Brand, or the Fage Greek Yogurt)
1/2 cup + sugar* (or 1/3 cup agave nectar, use whichever you prefer)

Whisk together yogurt and sugar until sugar dissolves. (*taste and add more sugar if you prefer it sweeter)
Pour mixture into ice cream maker, and follow instructions for your ice cream maker.  Mine churns for about 15-20 minutes until it is frozen and ready!  When it is done, it should be creamy and thick, and in between the texture of sorbet and ice cream.

Enjoy with your favorite fresh fruit toppings!  And, save the rest in your freezer in an airtight container.

*Another quick tip.  if you buy the low-fat vanilla yogurt, you can just throw that into your ice cream maker after you stir it well.  no need to add anything else, just churn in your ice cream maker!

*If you don’t have an ice cream maker, you can put the yogurt mixture in an air tight container in the freezer, and every 30 minutes stir the yogurt to break up the ice chunks, continue doing this until you get the consistency you like!

*Be sure to choose a high quality yogurt.  One with no preservatives, artificial sweeteners, high fructose corn syrup, dyes, and artificial growth hormones.  Because, really that stuff isn’t yogurt..

I have been taking advantage of the great summer vegetables that are in season right now, and have been adding them to all my favorite dishes.

One of my favorite things to eat for a quick lunch, or even dinner is pasta with fresh mozzarella cheese, fresh basil, and all my favorite summer vegetables.

It really is such an easy dish to throw together, and it’s really tasty too!

{Summer veggies with Pasta}

Pasta of your choice cooked according to the package directions
Fresh mozzarella ball, cut into 1/2″ cubes (the fresh kind that comes in water)
Fresh Basil, chopped
Sauteed Chopped Summer Veggies of you choice, I like:
Squash, cherry tomatoes, zucchini, corn, mushrooms, onions, yellow peppers.  (Really, whatever you like)
Fresh Garlic, minced

Cook pasta according to the package.

In a large skilled, heat 1 tbs olive oil over medium heat and saute veggies until tender. I like to add the garlic in at the end raw for a strong garlic flavor, if you would like it more mild throw them in with the veggies the last few minutes of cooking.

Put your hot pasta in a medium bowl and throw in mozzarella cubes handfull of fresh chopped basil, and as many of the sauteed veggies as you would like, and garlic.  Drizzle in a little bit of olive oil, and balsalmic vinaigrette, and a pinch of kosher salt.  Mix well and enjoy!

I love fresh peaches, and I have started seeing peaches pop up here and there!  Peach season is one I definitely look forward to!

We have been taking full advantage of nice summer nights, and we have been preparing our dinners on the grill.  Salmon is a staple in our household, and last night I made some yummy peach salsa to dress up our salmon and couscous dinner.   This salsa would also go great with chicken, or some tortilla chips!

{Peach Salsa}

1 large peach, peel and diced small (or 2 medium peaches)
1 large avocado, diced small (or 2 small avocados)
1/2 red onion, diced small
1 large clove of garlic, minced
1/2 jalapeno, seeded and chopped
juice of 1 lime
1 pinch of salt
1 pinch of fresh ground pepper
1/4 tsp ground cumin
1/3 cup chopped fresh cilantro
1/2 of a yellow pepper, chopped (can do a red pepper instead)

place all ingredients in a medium bowl and stir.  (*add the avocados last so they won’t get mushy.  this would also be good with an addition of cherry tomatoes chopped in half)

serve with tortilla chips, fish, meat, on a salad, or tacos.

enjoy!