Hibiscus Raspberry Rum Popsicles

hibiscus rum popsicles 3Alright, this is the last recipe in my popsicle series. Hopefully, three in a row isn’t overkill, but the recipes are all different and regardless, it’s summertime, so it’s appropriate! Plus, I’ll be talking about these recipes (and demoing how to make my chocolate mint popsicles) on KATU Afternoon Live next Wednesday, July 26. UPDATE: watch the replay of my popsicle segment HERE.

Meanwhile, these frozen treats are extra special in the sense that they are for adults only. And, actually, a bit of rum takes these from popsicle to poptail. To be honest, I hadn’t heard the term, poptail until I did a little research on boozy frozen treats. Of course, the term makes sense though and I’m rolling with it.

If adding alcohol to popsicles isn’t your jam, omit the rum and add some extra iced tea instead (and maybe some more raspberries too). If you’re going for the spiked version, but don’t have rum on hand, vodka is a great substitute. Also, you can experiment with a little less if you don’t want to taste the alcohol as much. If you opt to experiment with more, be careful because too much alcohol and these won’t freeze.

I have to admit, these are way better than I anticipated. They are quite refreshing and fruity with a kick of rum. The texture is a little slushy, which I enjoy, and check out that gorgeous color! All around, I think these are pretty exceptional.

Cheers and enjoy!


  • 1 cup fresh raspberries
  • 1 cup fresh-brewed unsweetened hibiscus iced tea, brewed according to package instructions (I used the brand, Smith Teamaker, which is made here in Portland. These are also larger tea bags, made for iced tea)
  • 2 limes, juiced
  • 1 Tbsp raw honey, or more if you want it sweeter
  • 1/4 cup + 2 Tbsp rum (white or gold)
  • Extra raspberries for adding to each mold, if desired


  1. Place all ingredients in a blender and blend on medium-low for about 20-30 seconds, or until raspberries are pureed and everything is mixed well.
  2. Pour into popsicle molds (I used these molds), leaving about 1/2″ of space at the top. Distribute a few raspberries into each mold and then top with the remaining mixture. If desired, use the popsicle stick to stir the mixture in each mold.
  3. Freeze overnight. Once ready to eat, rinse mold under warm water briefly to remove popsicle.

Yields: 6 popsicles



Tomatillo Pulled Pork

Tomatillo Pulled Pork

Well, as of Saturday, I am officially Mrs. Fairbanks! Everything about my wedding weekend was perfect and the weather was phenomenal. I’m sad that it’s already over, but am glad we have still have the reception to look forward to this September in Michigan. It’ll be a bigger party with all the family and more friends. Then, the celebration will continue with our honeymoon next April. It’s kind of nice to spread things out like this, otherwise I think I’d be even more sad about everything being over. All in all, I am very blessed. Anyway, I’ll be sharing some photos soon, but meanwhile, I have a recipe for you all to enjoy. It’s my first pressure cooker recipe too!

Please know, this recipe can be made in a slow cooker as well. Just place the cooked onion mixture and seared meat inside the slow cooker, and add the lime juice and green sauce. Cook on low for 8-10 hours or until meat shreds apart with a fork. Then, add the oregano and serve.

Also, if you cannot find the green sauce, a tomatillo salsa will work in its place. The sauce is from a Bend, Oregon company, so folks outside of the Pacific NW may or may not be able to find it in stores. I bought mine from Whole Foods.


  • 1 Tbsp grass-fed tallow, plus more if needed
  • 2 lb pork shoulder roast, string removed if necessary
  • 1 red onion, chopped
  • 1 poblano pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 16 oz jar Barcelona Sauces #7 Green Sauce
  • Sea salt and pepper to taste
  • 1/2 lime, juiced
  • 3 Tbsp fresh oregano, chopped


  1. Melt tallow in the pressure cooker over medium heat. Add the onion, garlic and poblano pepper. Saute a few minutes, until onion is translucent and pepper has softened. Remove from pan and set aside.
  2. In the pressure cooker again, add a bit more tallow. Season the pork shoulder with sea salt and pepper and add to the pressure cooker. Sear a few minutes on each side. Then, add the onion mixture back to the pressure cooker, along with the green sauce and lime juice.
  3. Secure the lid to the pressure cooker and bring to pressure, according to your pressure cooker directions.
  4. Cook at low pressure for 60-70 minutes or until pork shreds apart with a fork. Once done, add the fresh oregano and a bit more lime juice if desired.

*Note: I cooked the pork shoulder for longer than directed in the pressure cooker, to ensure it would be tender enough to shred.

Yields: 4-5 servings

Simple Supper Friday: Ginger Lime Chicken with Mango

ginger lime chicken

I’ve been a bit inspired by mango lately (remember my mango chicken curry?). Probably because they’ve been on sale so much lately and catch my eye at the grocery store. Not only that, but they taste wonderful and I love getting the “mango pop” after cutting the majority of the flesh off the pit. Jesse then tells me he wants a mango pop and that it’s not fair. Okay, not really, but if you watch the show Louie C.K., you probably know what I’m talking about. Check out the clip below if you don’t. It’s a goodie.

Louis C.K. Mango Pop/Life Lessons

Meanwhile, enjoy the recipe and have a happy Memorial Day weekend!


  • 1 Tbsp coconut oil
  • 2 boneless skinless chicken breasts, cut into tenders
  • 2 cloves garlic, finely chopped
  • 1.5 inch ginger cube, grated
  • 1 jalapeno, seeded and finely chopped (keep some seeds if you want it spicier)
  • 1 medium-sized red mango, peeled and cut into chunks
  • 1/2 lime, juiced
  • Sea salt and pepper to taste
  • 1 tsp chili powder
  • 1/4 cup cilantro, chopped, plus extra for garnish


  1. Melt coconut oil in a large skillet over medium heat. Add the ginger, jalapeno and garlic, and saute about 30 seconds. Then, add the chicken tenders and season to taste with sea salt and pepper. Sprinkle the chili powder atop of the chicken and stir.
  2. Continue to cook chicken for about 10 minutes, flipping occasionally. Then, add the lime juice and mango. Stir and continue to cook for 5 minutes more or until chicken is cooked through. Once done, remove from heat and stir in the cilantro.
  3. Serve with vegetable of choice. We had sauteed kale with halved cherry tomatoes.

Yields: 2 servings

ginger lime chicken 2

Slow Cooked Pork Shoulder

Shredded pork shoulder and veggies, served atop of sauteed cabbage.

Some of you already know this by now, but I don’t care for pork. I’m just not fond of the taste, unless it’s bacon. You may recall though, that on New Year’s Eve, I ordered a shredded pork dish for dinner. I mainly ordered it because it was the least complicated thing for me to paleoize, but also thought I might like it since I love shredded meat, specifically chicken and beef. Well, I did like it … a lot! Since then, I’ve been thinking about trying out a shredded pork recipe myself. This past weekend, it finally happened.

It was a spur of the moment decision and completely unplanned. I really value moments like that. Anyway, I was in Food Front Co-op in NW Portland after work on Sunday, and spotted one small and lonely pork shoulder roast. At that moment, I decided it was time, and threw it in my basket. For the recipe, I flew by the seat of my pants and used what I had on hand.

The recipe turned out phenomenal. It tasted so good, that I didn’t want the last bite to come. To compensate, I very slowly savored every last morsel. I usually do well with eating slowly, but I especially did well this time.

If you’re not much of a pork person, like me, this recipe may surprise you. I can’t wait to make it again.


  • 1.5 lb pork shoulder roast
  • 2 tsp grass-fed ghee
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp oregano
  • 1/2 tsp smoked paprika
  • Sea salt and pepper to taste
  • 1/2 cup chicken broth
  • 2 Tbsp fresh lime juice
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 stalks of celery, chopped
  • 4 large carrots, chopped into 1/2-inch pieces
  • 1/2 head cabbage, chopped (use more if serving more than 2 people)
  • Avocado slices, optional


  1. Combine spices, sea salt and pepper, and coat all sides of the roast. If you have extra spice mixture leftover, set it aside. You will use it later. If you use it all, that’s fine too.
  2. Melt 1 tsp of ghee (or fat of choice) in a skillet over medium-high heat. Add pork shoulder, and brown a couple minutes on each side. Once all sides are browned, remove from pan and set aside.
  3. In the same pan, melt the remaining 1 tsp of ghee (add more if needed) over medium heat. Add the onion, celery and garlic and saute 4-5 minutes, until softened. Once done, pour the mixture into the slow cooker.
  4. Add carrots to the slow cooker and place the roast on top of the veggies. Add the chicken broth, lime juice and any remaining spice mixture.
  5. Place lid on slow cooker and cook on high for 6-7 hours or low for 8-10.
  6. Once done, turn the slow cooker off or to warm. Then, remove the pork roast and cut off the twine. Shred meat with two forks and add back to the slow cooker. Give everything a stir.
  7. In a pan over medium heat, melt a little fat of choice. Add the chopped cabbage and season with sea salt and pepper. Saute about 5 minutes, or until softened.
  8. Serve the shredded pork mixture over the cabbage and serve with avocado slices, if desired.

Yields: 3-4 servings


Honey-Lime Glazed Salmon

Honey-lime glazed salmon with zucchini noodles

Jesse and I rarely eat salmon, or fish in general for that matter. Don’t get me wrong, we like it, but fresh wild-caught fish is often pretty expensive. Halibut is my absolute favorite fish, but often one of the most expensive of the bunch. I’m not a fan of sea bugs (shrimp, scallops, crab, etc.) and am even pretty picky about the fish I do like. As you can probably guess, salmon is one type of fish that I do enjoy, at least most of the time (sometimes it doesn’t taste good to me — also depends how it’s prepared). I actually like the taste of lake salmon better than ocean salmon because it’s more mild, but we only have ocean salmon out here. If I want lake salmon, I’ve got to go home to Michigan. Anyway, coho salmon fillets were on sale at Whole Foods this past weekend, so Jesse and I decided to pick up a couple. I didn’t have any sort of recipe in mind, but then realized I had a fresh lime in my refrigerator, and that became my inspiration.


  • 2 fresh wild salmon fillets
  • 1-2 Tbsp raw honey
  • 1-2 Tbsp melted grass-fed butter
  • 2 Tbsp fresh lime juice
  • Sea salt and pepper to taste


  1. Preheat oven to 400 degrees F. Line a 9×9 pan with foil or parchment paper.
  2. In a small bowl, whisk together the melted butter, honey, lime juice, sea salt and pepper.
  3. Place fish fillets skin side down in the pan. Sprinkle with a little sea salt and pepper.
  4. Spoon glaze over the fillets, covering completely.
  5. Bake for 15-18 minutes or until fish is cooked through.

Serve with vegetable of your choosing. We ate our fish with warm zucchini noodles drizzled with sea salt and avocado oil. It’d be great served over a bed of steamed or sautéed kale as well.