Tag Archives: Recipes

She {hearts} Zipzicles

zipziclesLogoDSC_0147copyAs a kid, I remember enjoying icy freeze pops all summer long to beat the heat!  I know they are mostly high fructose corn syrup and artificial dyes, so I haven’t given any to my girls.  I was sad about them missing out on this childhood tradition until I found Zipzicles!

Zipzicles are clear skinny bags with zip tops that allow you to make and freeze your own popsicle freeze pops!  I can make all kinds of fun flavors for my girls and customize them based on their taste preferences and allergies.  You can simply wash and reuse the bags again when you’re finished!

There are tons of great recipes on the Zipzicles website, and I can’t wait to try a bunch of them!  For my first batch, I made what I called “Pineapple Orange Dreamzicles.”  (Recipe below.)

Pineapple Orange Dreamzicles
  • 1 cup water
  • 1/2 can of frozen pineapple orange juice concentrate (7 ounces)
  • 1 cup Greek yogurt
  • 1 tsp. vanilla extract
  1. In a blender, dump in water, juice concentrate, yogurt, and vanilla.
  2. Blend until smooth.
  3. Pour into Zipzicle bags (fill just to fill line) and zip shut.
  4. Place in a mug and freeze until solid (about 6 hours).
  5. Enjoy!



Our family loved the Pineapple Orange Dreamzicles!  The girls thought the concept was so cool (eating a popsicle from a bag!), and they loved getting to experience this classic summer treat.  My husband and I enjoyed them too!

The Zipzicle bags washed up perfectly and now they’re already for my next batch!

I can’t wait to try more popsicle recipes (or even just frozen juice) this summer.

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Purchase a 12-pack of Zipzicles for just $2.99 here.

She {hearts} Freebies

Three lucky She {hearts} It readers will each win a package of Zipzicles to enjoy this summer!

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A winner from the U.S. or Canada will be chosen on 6/28/13 at 9PM EST. Please see our Giveaway Rules for further details.

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she {hearts} the best banana bread

I just love this banana bread! Martha does it again. The sour cream in this recipe seems to be what makes the banana bread so rich and yummy. Personally, I always add mini chocolate chips (bonus trick I learned from my mother in law: coat the chocolate chips in flour prior to adding them to the batter and they won’t sink to the bottom of the loaf, or whatever you are baking!). This banana bread is perfect for brunch or snacking (this fact has been verified by my kids on many occasions). Enjoy!

banana bread

banana bread

  • 1 stick butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas (2-3 bananas)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped nuts and/or chocolate chips
  1. Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch loaf pan; set aside.
  2. Using a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
  3. Add eggs, and beat to incorporate.
  4. In a medium bowl, whisk together flour, baking soda, and salt.
  5. Add dry mixture to the butter mixture, and mix until just combined.
  6. Add bananas, sour cream, and vanilla; mix to combine.
  7. Stir in nuts and/or chocolate chips, and pour batter into prepared pan.
  8. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

she {hearts} the best sweet tea ever

It may sound silly, but after thirty years of making sweet tea I think I’ve finally found the secret. I’m even willing to share!


Fill a two-quart sauce pan almost full of filtered water.


Bring to a rolling boil.

Remove from heat and add 10 tagless black tea bags or one iced tea sized bag.



Cover and let tea steep for 20 minutes.

Remove tea bags and add sugar.  (We use 3/4 cup raw sugar. We don’t like really sweet iced tea.

If you like it sweet, add 1 1/2 to 2 cups of sugar to your warm tea concentrate.)


Stir to dissolve sugar. Let tea rest (covered) until close to room temperature then add it in a clean gallon container (we use old milk and OJ jugs)

Fill the container with the tea concentrate and filtered water. Shake. Enjoy!!


She {hearts} Oatmeal Bake

Have you read about soaking grains? There is a lot out there, so I will break down what I’ve learned to the basics (ie. what I actually understand) soaking aids in digestion of your food.

My conclusion, soaking = better digestion. (But you don’t have to take my word for it, read up on it yourself!)

This recipe, passed onto me by a friend, turns oatmeal into a delicious treat.


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Oatmeal Bake

Oatmeal Bake

Served warm the combined flavors from the coconut oil and molasses makes for a happy mouth and comforted belly, or you can eat {the leftovers} straight from the fridge cold making for an almost cake-like consistency. Also, this bake is easily halved, which is how I usually make it (in a large pie dish).

    To Soak:
  • 6C dry oats
  • 2C water
  • 1/3C yogurt/whey/kefir
  • 1C soft/melted coconut oil
  • Next Morning:
  • 1T cinnamon
  • 2tsp baking soda
  • 1tsp salt
  • 2tsp vanilla
  • 8 eggs
  • 1/2C molasses (1/3 C if using black strap, as it is so strong)
  • 1/2C raisins (optional)
  • Additional Toppings:
  • shredded coconut (optional)
  • brown sugar (optional)
  • additional yogurt or milk (optional)
  • honey (optional)
  1. Combine all "to soak" ingredients in glass bowl and leave on counter, covered, overnight or for 24 hours
  2. The next morning, pre-heat oven to 350
  3. Grease 9x13 pan
  4. Add all "next morning" ingredients to the soaked oats and scoop into prepared pan (optional: sprinkle top with shredded coconut and/or brown sugar)
  5. Bake for 30-35 min
  6. Serve warm or cold (optional: top with additional yogurt or milk and/or drizzle honey on top)

She {hearts} Grilled Potatoes

It is becoming that time of year to break out the grill and enjoy some yummy food. The weather is turning warm, so it is time to hang outside with friends and family around the grill. My husband Kenny created this grilled potatoes recipe and it is delicious!!


3-5 Large Potatoes

1 Stick of Butter (melted)

Garlic Powder

Black Pepper


Wash your potatoes. Then cut them into about 1/2 inch thick slices.


 Boil the potatoes for 10-15 minutes on the stove.


Drain the potatoes and gather your ingredients.


Brush each side with the melted butter and sprinkle with the seasonings.


Cooking times vary depending on how hot your grill is and how thick your potatoes are. Kenny cooks low and slow over charcoal so they took about 30 minutes.


Enjoy! These are so SCRUMPTIOUS! 


Grilled Potatoes

Grilled Potatoes

  • 3-5 Large Potatoes
  • 1 Stick of Butter (melted)
  • Garlic Powder
  • Black Pepper
  • Salt
  1. Wash your potatoes. Then cut them into about 1/2 inch thick slices.
  2. Boil the potatoes for 10-15 minutes on the stove.
  3. Drain the potatoes and gather your ingredients.
  4. Brush each side with the melted butter and sprinkle with the seasonings.
  5. Cooking times vary depending on how hot your grill is and how thick your potatoes are.

She {hearts} Avocado & Black Bean Salad

My family loves Mexican cuisine.  I think we could eat it every day of the week.  We love the lime, cilantro, and chili flavors all married together in one simple dish.  Since we eat it quite often, I try to switch up my recipes so it doesn’t feel like we are eating the same foods all the time.  I love avocados (it just might be the way to my heart… avocados!), so when I found this recipe I was stoked!  It is full of good fats, proteins, and is “clean” eating for those who are health conscious, not to mention it is easy and cheap!



avocado & black bean salad
  • 1 can organic Black Beans, drained and rinsed
  • 2 ripe Avocados, diced
  • 1 Red Bell Pepper, finely diced
  • Extra Virgin Olive Oil
  • Lime Juice
  • Salt & Pepper
  1. Mix the first 3 ingredients together.
  2. Combine olive oil, lime juice, salt and pepper over the salad until the taste suits your fancy.
  3. Stir, chill, and enjoy!

I hope you enjoy this quick, easy, and cheap recipe!  I love that I can serve this independently, alongside another dish, or wrapped in a warm tortilla with fajitas and tacos.  It is super tasty and totally versatile!

Original Recipe adapted from here.

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She {hearts} Black Bean Dip

Summer may be drawing to a close, but I still enjoy some of our favorite summer recipes.  One that is a real hit at our house is Black Bean Dip.  We eat it with tortilla chips, inside a pita, or just as a salad.  Any which way, it’s delicious and full of fresh ingredients.


Black Bean Dip

  • 2 medium avocados, peeled and diced
  • Juice of one lime
  • 1 can corn, drained
  • 1 can black beans, drained (or two cups of cooked black beans)
  • 1 medium red pepper, chopped
  • 6 green onions, chopped
  • 2 Tbsp fresh cilantro, minced
  • 2 Tbsp olive oil
  • 1 tsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Stir the avocado with the lime juice, then add all over ingredients and stir well.  It tastes great fresh, but it’s even better if it’s refrigerated for an hour or two first.