Raspberry Yogurt Popsicles

These refreshing raspberry yogurt popsicles are perfect for a hot summer day. They're creamy, fruity, and completely gluten-free!

Ingredients:

• 2 cups fresh raspberries
• 1 cup Greek yogurt plain, unsweetened
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract

Instructions:

In a blender, combine raspberries, Greek yogurt, honey or maple syrup, and vanilla extract

Blend until smooth

Pour the mixture into popsicle molds

Insert popsicle sticks into the molds

Freeze for at least 4 hours or until completely set

To remove the popsicles from the molds, run warm water over the outside of the molds for a few seconds to loosen them

Serve immediately or store in the freezer for later enjoyment

Apricot Orange Energy Bars

The healthy ingredients in these gluten-free Apricot Orange Energy Bars make them a great snack for when you need a quick energy boost. They're chewy, tasty, and simple to make!

Ingredients:

• 2 cups dried apricots
• 1 cup almonds
• 1 cup rolled oats
• 1/2 cup shredded coconut
• 1/4 cup orange juice
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat oven to 350F 175C

In a food processor, pulse almonds until finely chopped

Add dried apricots, rolled oats, shredded coconut, orange juice, honey or maple syrup, vanilla extract, and a pinch of salt

Pulse until mixture comes together and forms a sticky dough

Line a baking dish with parchment paper, leaving some overhang for easy removal

Press the dough evenly into the prepared baking dish

Bake for 20-25 minutes or until the edges are golden brown

Remove from oven and let cool completely

Once cooled, cut into bars or squares

Store in an airtight container for up to a week

Wasabi-Ranch Spicy Tuna Poke Stacks

These Wasabi-Ranch Spicy Tuna Poke Stacks are a delightful fusion of Japanese flavors with a spicy kick. Tender sushi-grade tuna is marinated in a zesty sauce infused with wasabi, sriracha, and creamy mayo, then stacked on a bed of rice along with avocado and cucumber for a refreshing touch. Perfect for a quick and gluten-free dinner idea that's bursting with flavor!

Ingredients:

• 1 lb sushi-grade tuna, diced
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sriracha sauce
• 2 tablespoons mayonnaise
• 1 tablespoon wasabi paste
• 1/4 cup chopped green onions
• 1 avocado, diced
• 1 cucumber, diced
• Cooked rice, for serving
• Toasted sesame seeds, for garnish
• Nori sheets, for serving

Instructions:

Put soy sauce, rice vinegar, sesame oil, sriracha sauce, and mayonnaise in a bowl and mix them together to make the sauce

Put in the wasabi paste and mix it in well

Dice the avocado, cucumber, green onions, and tuna and add them to the sauce

Toss the tuna gently to cover it all

Set out a round mold, like a biscuit cutter, on a serving plate

Add cooked rice to the bottom of the mold

Gently press down to pack

Put a layer of the tuna mixture on top of the rice and gently press it down to make a stack

Carefully get rid of the mold

Add toasted sesame seeds as a garnish and serve with nori sheets so that you can wrap them up if you want to