Honey, Lime & Mint Popsicles

Honey Mint & Lime Popsicles

Happy summer to you all! 

There is a deep rooted disbelief in my mind, that when I plant a little seed it will sprout (and if it doesn’t sprout in a few days, that disbelief is only confirmed, at least until finally, two weeks later, like baby plants start popping up on the surface of the garden). 

Age old wisdom is that in fact, this is how the world works. Still, Mother Nature never ceases to amaze. Every year, it’s like she has to teach me anew the wonder that is life and it’s circle. (Ehem... most recent lesson was last weeks hail, which completed the circle of life for many of those little plants 🙄).

My wonder and disbelief cause me to spend more hours than needed coddling each vine: peering at new growth, cheering on a new leaf here and there, gawking at each flower. The sun is hot and when I stand from I crouch, my head spins: How long have I been out here? How hot is it? Where is my sun hat? 

Honey Mint & Lime Popsicles

Sometimes (ok, a lot of times,) I will run to Oliver and exclaim, “the corn stalks are ten and a half inches tall today!” Or “the squash has five leaves right now!” But how can one not be awed by the power of plants in action? They are our livelihood, as humans, after all. 

I made these popsicles because when it is hot and I have spent too much time under the sun, I crave something tart, cold, and hydrating. The perfect solution for this craving came to me when a friend brought over a pack of lime popsicles, which we devoured. These Honey Lime Mint popsicles are my own rendition, using real lime juice, naturally sweetened with honey, and a touch of plant power (mint!). Each pop tastes like a mojito on a stick, minus the booze, which is just fine by me.

Mint is a very easy plant to grow here in the front range — in fact, it will completely take over if you let it. You have to strategically block it into it’s space, or it will through out shoots and be all over your garden bed in no time. One way to tame it is to pick boat loads of it. And make popsicles! The perfect compliment to mint? Lime, sweetened naturally with honey.

I have learned recently that lime is not everyone’s favorite flavor, but I still don’t really understand. I love lime, I always will. 

Honey Mint & Lime Popsicles


  • I use this popsicle mold, though sometimes we find the popsicles hard to get out of the mold (affiliate link).

  • You might try a silicon popsicle mold which would allow you to more easily get the popsicles out (affiliate link).

  • I also have a set of tube-style molds which are good if you don't want to deal with a popsicle stick or drips! (Affiliate link).

Looking for something boozy? Try these sangria pops! 

Honey, Lime & Mint Popsicles

Published June 21, 2018 by
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Yields: 7   |    Active Time: 20 minutes


  • 2-3 tablespoons honey, depending on your sweet tooth
  • 1/2 cup lime juice
  • 2 cups water
  • Tiny pinch of salt 
  • 2 tablespoons minced fresh mint, sliced into thin pieces

  • Directions:

    1. Pour honey, lime juice, water, and pinch of salt into a sauce pan. Bring to a simmer, stirring until the honey is dissolved.
    2. Pour limeade mixture into popsicle molds, and sprinkle mint leaves over top. Place popsicle sticks in molds, and place in freezer overnight or until frozen through.


    Slow Cooker Chili con Carne

    Chile con Carne
    Slow Cooker Chili con Carne

    It is 5am but I have given up on sleep. I awoke from a nightmare at 4am, and have been up since. Writing this post seemed like the thing to do when I finally gave up on sleeping, because in the quiet it's easy to write, and because the warmth of my own kitchen was exactly the comfort I needed in that moment. It is a bit to early to eat Chili con Carne, so I'm drinking coffee as I write this instead, and it'll do. 

    I knew it was a dream, because I wasn't me, and I didn't know the people I was with. Still, it was vivid. I drove down the highway, with a passenger--a man- in the seat to my right, and two people in the back. I saw it as it happened, some twenty cars ahead of me: a collision. And then before I even had time to blink an eye, the car in front of me had halted. It seemed bigger than it had before. Is that possible? Either way, the vehicle in front of us was closer to my windshield than felt possible, and even though I was already braking it was too late. I felt myself flying forward, now in slow motion, and wondered for a split second if the airbags would go off, and what they would feel like. 

    I woke then, with a start. My heart racing, panic in my breath, and a scream in my throat. For a few minutes, I could still picture it perfectly, and wondered their fate. But I knew. It seemed an odd dream to me: I had no idea who the people were, and for the life of me I couldn't remember the beginning of the dream, the part that gave some context. I hardly ever remember my dreams, once a year at most. 

    And there I was, back in my own room, under the covers (which were much too warm), with no sounds but the wind lapping the window and my own elevated heart rate. I rolled over and checked the time: 4am. I knew I wouldn't be able to get back to sleep, but I tried anyways. For an hour I laid there, thinking first of the dream and then letting my mind wander. It stumbled straight to this chili con carne. Perhaps it was just the growing anxiety that I needed to write this post and was procrastinating, or perhaps I was seeking comfort. The kitchen--cooking- has always been comfort to me. And what is more comforting that a steaming bowl of spicy stew? Plus, my tummy rumbled.

    My mind hovered there for several minutes: guajillo chilis aren't very spicy but they have solid flavor, especially when turned into a sauce. This particular slow cooked chili con carne also calls for a tablespoon of cocoa powder--something my roommate was skeptical of- but it lends a smooth, rich note that you wouldn't otherwise get. There's no taste of chocolate, just an added richness that provides the chilis with a backdrop. 

    Sauce aside this stew is simple, and exactly what it sounds like. Meat in chili sauce. You put beef chuck in your Instant Pot/Slow Cooker (affiliate link), and you add the sauce. That's it! I also like to add some red kidney beans, but this is completely optional (skip them for Paleo). And since the stew is so simple, it gives you time and room to play with toppings. Fresh cilantro, avocado, slices of lime, or minced red onion. Cheese is pretty good too (duh). 

    Slow Cooker Chili con Carne
    Slow Cooker Chili con Carne

    Slow Cooker Chili con Carne

    Published January 9, 2018 by
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    Serves: 6   |    Total Time: 12.5 hrs


    • 4 dried guajillo chiles (find them in the ethnic food isle, or online here (affiliate link))
    • 3 cups broth (beef or chicken)
    • 2 chipotle chiles in adobo sauce
    • 1 tablespoon ancho chili powder
    • 1/4 teaspoon cayenne (optional, adds spice)
    • 1 teaspoon salt 
    • 1 teaspoon black pepper 
    • 1 14-ounce can diced tomatoes 
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground allspice 
    • 1 tablespoon cocoa powder
    • 1 tablespoon lime juice 
    • 2 tablespoons coconut oil 
    • 2 pounds beef chuck, cubed
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 2 bay leaves 
    • Optional: 1 14-ounce can red kidney beans, strained and rinsed (skip for Paleo-friendly)
    • For serving: cilantro, red onion, avocado, limes


    1. Heat a skillet over medium heat, and toast the chiles until they are fragrant. Then, carefully remove the stems and place the chiles in a blender jar along with the broth, chipotle chiles, chili powder, optional cayenne, salt, black pepper, can of tomatoes, cumin, oregano, coriander, allspice, cocoa powder, and lime juice. Blender until smooth, and set aside.
    2. Set your Instant Pot or Slow Cooker to the Sauté setting, and heat the coconut oil. Once it glistens, add the beef chuck, browning the pieces on all sides (about 3 minutes each side). Add the onion and garlic, and sauté, stirring occasionally, until fragrant. (Note: if your slow cooker does not have this setting, use a skillet on the stove over medium heat, and then transfer meat, garlic and onions to your slow cooker).
    3. Pour sauce into slow cooker over meat, and add two bay leaves. Add red kidney beans at this time if using. Stir and then secure lid on pot. Set to medium heat and cook for 12 hours.
    4. When ready to serve, garnish with cilantro, red onion, and lime wedges.


    Cilantro Lime Vinaigrette

    Cilantro Lime Vinaigrette
    Cilantro Lime Vinaigrette

    Hello there! If you are a regular reader of this blog, you might be surprised to be hearing from me today. You've probably noticed I post recipes twice a week, and almost never on the weekend. But here I am, posting a recipe on the weekend. 

    Most of you are probably reading this long after I hit "publish" of course, and it could be any day of the week. Hello to you as well! 👋

    This last week, I was working on a recipe for a Spicy Watermelon and Avocado Salad (it is killer BTW), and teased it on my Instagram account. And you guys were excited! And I am too. Must I explain why? The dish contains the words watermelon, avocado, and spicy. THREE things worth getting excited about! 

    I realized however that the dressing for this salad is a lip-smacking tang-master flavor bomb on it's own, and something that shouldn't just be limited to one salad. You know how people hate being put into little boxes? This dressing hates that too. And of course it does! Have a summery salad that needs some lift? This dressing. Found yourself with a burrito bowl in need of a bit more sauce? This dressing. About to eat an avocado with a spoon? You guessed it, a drizzle of this over top will take it over the edge. 

    So here it is, the Cilantro Lime Vinaigrette that is the star of todays show. Come back on Thursday for the main event: Spicy Watermelon and Avocado Salad! 

    Cilantro Lime Vinaigrette
    Cilantro Lime Vinaigrette

    Cilantro Lime Vinaigrette

    Published June 24, 2017 by
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    Best friends with avocados, burrito bowls, and roasted corn.

    Serves: 4   |    Total Time: 10 minutes


    • 1/4 cup olive oil
    • 1/4 cup lime juice
    • 1/4 cup cilantro
    • 1/16 teaspoon each salt & pepper 
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder


    1. Place all ingredients in a blender and blend for 1 minute, until emulsified. Pour over a salad or store in an air-tight container in the fridge for up to a week. Enjoy!

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