Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb is a combination so delicious, it’s perfect in all forms! And today’s recipe is no exception!

Strawberry Rhubarb Popsicles

Last week I shared how I come up with some of my recipes. This one was more of a happy accident. I initially made a rhubarb compote to add too first oatmeal, followed by yogurt. And although it tasted great in both forms, I was very unhappy with how all the pictures turned out.

Strawberry Rhubarb Popsicles

So, I had a small jar of compote in my fridge, and needed a new idea for a recipe. I started by searching my fridge, freezer, and pantry for foods that go well with rhubarb. I usually keep my freezer stalked with a variety of frozen fruit, so when it comes to rhubarb, I was drawn to strawberries! Instead of a smoothie bowl, which I shared a couple of weeks ago, I decided to make my frozen mix in popsicle form!

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles


Strawberry Rhubarb Chia Popsicles

Strawberry Rhubarb is a combination so delicious, it's perfect in all forms! 

Prep Time 25 minutes
Total Time 25 minutes
Servings 4 popsicles


For the rhubarb compote:

  • 1 rhubarb stalk
  • 1/2 cup water
  • 1/2 cup sugar
  • lemon zest

For the popsicles:

  • rhubarb compote
  • 1 cup frozen strawberries
  • 4 frozen half figs
  • 1 tbsp chia seeds


  1. To make the compote, chop the rhubarb into 1/2 inch pieces. Add the rhubarb, water, sugar and lemon zest to a pot. 

  2. Cover the pot and turn the burner on to medium heat. 

  3. Occasionally sir until the rhubarb breaks down and the compote thickens, roughly 10-15 minutes. 

  4. Pour the compote in a jar and let cool in the refrigerator. 

  5. In a food processor, add the frozen strawberries, frozen figs, rhubarb compote, and chia seeds. Pulse until well combined. 

  6. If the mixture is too thick slowly add some of the water. 

  7. Pour the mix into 4 popsicle holders. 

  8. Freeze overnight.

  9. To remove the popsicles, run the mold under hot water. The popsicle will loosen from the mold. 

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Brussels Sprouts with Pear Pomegranate Figs & Feta

I was in Denver for work a couple of weeks ago where I stumbled upon the most amazing restaurant, Mercantile Dining & Provisions. A friend as I had the privilege of sitting at the chef’s counter  because that was the only seat available. What a lucky opportunity. With the exception of watching the chefs use more butter than I probably go through in a year, it was absolutely mesmerizing watching them cook and everything we ate was delicious (guessing that the butter had something to do with it.)


I knew I had to recreate the Chopped Brussels Sprout Salad the minute I took a bite. It featured the best fall flavors like pear butter and pumpkin seeds, so it seemed like a great addition to my Thanksgiving Table. I couldn’t find pear butter, and I removed the prosciutto and butter, but the results are still absolutely delicious.



Brussels Sprouts with Pear Pomegranate Figs and Feta

  • Servings: 4
  • Print

a take on the Chopped Brussels Sprouts Salad from Mercantile Dining & Provisions in Denver


    – 15-20 fresh Brussels Sprouts, halved – 1/2 pear, chopped (I used Anjou) – 3 dried figs, quartered – 1/4 cup of Pomegranate Arils – 2 tsp olive oil

  • 2 TBSP of pepitas
  • – 1/4 cup of feta
  • 1/2 lemon, juiced


  1. Wash and slice Brussels Sprouts in half, removing the stems.
  2. Chop the pear and dried figs.
  3. Deseed the pomegranate
  4. Add 2 tsp of olive oil to a large skillet, cook the Brussels Sprouts for 10 minutes until they are crispy
  5. Add the pear, figs, pepitas, and feta into the skillet. Cook for 2 more minutes.
  6. Add the Brussels Sprouts to a bowl and sprinkle the pomegranate seeds on top.
  7. Squeeze the lemon juice on top to finish.
  8. Enjoy warm!


How awesome is this Brussels Sprout Stalk. I seem to have a thing with recreating Brussels Sprout dishes… Have you tried my Apricot & Feta Brussels Sprouts that I recreated from Lincoln in DC or Orange Brussels Sprouts with Mint Yogurt that I recreated from Ardeo + Bardeo.


Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!




Fig & Blackberry Baked Brie

This recipe serves 8 people with a lot of self control. Let’s just say, I should not be one of your 8.

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This baked brie is the perfect mix of sweet and salty, I think that’s why baked brie is just so perfect. The little bit of apricot jam makes all the fruit taste even better.

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I think it’s the perfect appetizer for the summer or winter… no one is ever going to say no to melty brie. And if they do, we’re no longer friends. So make this brie for your labor day party, you will be everyone’s new best friend.

Fig & Blackberry Baked Brie

  • Servings: 8
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figs & melt in your mouth brie, could it get any better?


    – 1 8oz brie wheel

  • 1 TBSP apricot jam
  • – 4-5 figs, sliced thin
  • 5-8 blackberries
  • 1-2 TBSP chopped walnuts
  • optional: crackers-I used Fig & Olive crackers from Trader Joes


  1. Preheat the oven to 350 degrees
  2. Line a cookie sheet with parchment paper.
  3. Slice the figs, wash the blackberries, chop the walnuts.
  4. Place the brie on the parchment paper, spread the apricot jam on top.
  5. Add the fig slices, blackberries, and chopped walnuts on top of the brie.
  6. Put the brie in the oven for about 10 minutes.
  7. Enjoy warm with crackers!

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Have you ever had these crackers? they are so good and perfect for this recipe. Also the fall flavor (i am forgetting what it is, something with cranberries) is even better.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Fig, Avocado, Buratta, Nectarine Salad

I want to eat this salad all summer long (or for the 3 weeks that we have figs in DC). But for those three weeks every day.

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This salad is just filled with the best ingredients. First off, an avocado rose. I mean I am happy with that alone.

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But then fresh figs… now were talking.

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Can’t complain about nectarines… speaking of nectarines… one time my sister thought she was ordering 6 nectarines from Amazon Fresh, turns out she ordered 6 cases, that’s 48 nectarines for those of you counting. And she ate every single one, before they went bad. Let’s just say we don’t share the same culinary skills.

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And now burrata, i think we’ve got all the bases covered. (note: I did not eat all of this cheese! Just 1/4 or 1/5 of it! Please don’t eat all of that to yourself!)

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Fig, Avocado, Burrata, and Nectarine Salad

  • Servings: 1
  • Print

only the best


    – 1/2 a small avocado, formed into an avocado rose – 3-4 figs, sliced in half

  • 1/2 nectarine sliced
  • 1 oz of burrata
  • 1 cup of arugula
  • 1 TBSP balsamic vinegar
  • 2 tsp olive oil


  1. Slice the avocado in half and then make thin slices lengthwise. One you have sliced the entire half, slowly wrap the slices in a circle into a rose. (I will make a tutorial soon).
  2. Slice the figs and nectarine.
  3. Add all the ingredients to a plate.
  4. Mix together the balsamic vinegar and olive oil. Pour over salad.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Chia Pudding with Figs & Pistachio

Who are we kidding, fresh figs really go with everything, but putting them in your breakfast makes waking up easier, right? almost…

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Chia puddings love them or hate them? They are certainly an interesting texture when you get it right, bit also really easy to mess it up. The recipe I am sharing today is my favorite way to do it.

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Chia Pudding with Figs & Pistachios

  • Servings: 1
  • Print

figs for breakfast makes mornings better


    – 1 tablespoon figs butter (Trader Joes) – 6 oz of non fat plain greek yogurt

  • 1/4 cup milk (skim, soy or almond)
  • 2 TBSP chia seeds
  • 2-3 figs, sliced in 4
  • 6-8 pistachios


  1. In a bowl, add the yogurt, milk, and chia seeds, Mix until incorporated.
  2. In a glass/bowl add the fig butter to the bottom and spread evenly.
  3. Pour the yogurt mixture into the glass. Place in the fridge overnight of at least 4 hours.
  4. In the morning, top the yogurt with fresh figs and pistachios.
  5. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Fig & Burrata Galette with Kale Walnut Pesto

no words. what is there to dislike?

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flaky dough-no (well it’s half whole wheat-if you need to complain)

kale walnut pesto-no (unless you have to complain about kale)

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but pretty much there is nothing to complain about. it’s just that awesome. And the best part is that you don’t have to wait for the dough for the galette to rise, it just needs an hour or so to chill!

so if you are still wondering, yes you can make this tonight! go do it!

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Fig & Burrata Galette with Kale Walnut Pesto

  • Servings: 4
  • Print

figs, burrata, and pesto wrapped into a flaky whole wheat crust.


    – 1/2 cup of flour – 3/4 cup of whole wheat flour

  • 1/2 cup unsalted butter, chilled, cut into cubes
  • 1/4 cup plain Greek yogurt
  • 1/4 cup of cold water
  • 1 cup of kale
  • 2 TBSP walnuts
  • 2 TBSP parmesan cheese
  • 2 TBSP (+ 1 more if needed) olive oil
  • 1 4 oz ball of burrata
  • -4 figs sliced in 4


  1. In a large bowl, add both flours, butter, and greek yogurt. use a fork or a pastry cutter to combine ingredients.
  2. Add the water to the bowl and continue to combine.
  3. Place the dough on plastic wrap and wrap tightly, place in refrigerate for an hour.
  4. Make the pesto. Add the kale, walnuts, Parmesan, and 2 TBSP of olive oil to a food processor. Pulse until combined. Add the extra olive oil if needed.
  5. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  6. After an hour, take out the dough, flour your surface, roll out until 1/2 inch thick.
  7. Carefully transfer dough to baking shset.
  8. Spread the kale walnut pesto on the dough.
  9. Spread the burrata over the pesto.
  10. Slice the figs, place over the burrata.
  11. Fold up the sides of the sides of the dough, pressing the edges together lightly.
  12. Bake in the over for 35-40 minutes.
  13. Enjoy warm!

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Ingredient of the week: Figs

Finally! It’s fig season on the east coast! I have been extremely jealous all of the west coast bloggers who have been posting beautiful figs recipes for weeks! Literally, every week I go from store to store asking if any figs have come in and finally last week I spotted them! I think our fig season is quite short on the east coast so I grabbed a bunch and started cooking! It is my namesake after all!

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Green Pear Smoothie

Looking to detox after a sugar overload this weekend? Start your morning with this delicious and sweet green pear smoothie. This smoothie is naturally sweetened with pears and figs.

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This green drink is a smoothie and not a juice. Smoothie’s blend whole ingredient whereas juice leaves a by product known as pulp.

Over the years I have read and researched about the benefits of juicing: the main takeaway is always the same. Juicing fruits and vegetables removes all of the fiber. Fiber keeps you full. If you remove all the fiber, the minute you finish your juice you are likely to still be hungry. Proponents of juicing believe that a juice cleanse will detox your body, however your body has this organ, known as the liver, which detoxes your body, specifically your blood of harmful chemicals.

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My personal preference has always been smoothies. They keep me full longer and are a better breakfast or snack for me than a glass of fresh pressed juice. That’s not to say I wouldn’t drink fresh pressed juice, but I am more likely than not going to share smoothie recipes with you.

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Smoothie recipes can still be dairy free and refined sugar free! This recipe uses almond milk instead of regular milk or yogurt. One trick is to freeze almond milk in ice cube trays so you don’t have to add additional ice that waters down the flavor. The smoothie is sweetened with pears and figs and doesn’t require any additional sugar. I would recommend adding one fig at a time. I think the sweetness from one dried fig will be plenty!

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I promise you won’t even tell that there are 2 cups of spinach!

Green Pear Smoothie

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Roasted Butternut Squash & Rainbow Carrot Salad

It’s hard to crave a salad on cold winter days, but if you had warm roasted squash to your greens you get the best of both worlds, right?

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This salad packs extra warmth with the addition of roasted rainbow carrots. Add the maple vinaigrette and this is the perfect salad when you are looking for something sweet.

If you don’t know how to cut a butternut squash, follow my instructions, (or better yet save time and just buy it pre-cut).

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I think this salad is best served warm, but don’t let that stop you from packing it for work. Just pack the squash and carrots in a separate container. When its time for lunch, put the squash with a little but of water in the microwave for 30-second increments. Add the warm vegetables on top of the rest of the salad and enjoy!

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Rosemary Vanilla Cake with Fig Jam

This calls for a celebration! And what celebration is complete without a cake! Welcome to my blog. I am so excited to share my love of food with you.DSCF0154

So what am I celebrating? I have just earned two masters degrees in Nutrition & Public Health. It’s been a lot of work over the past couple of years but it was certainly worth it! Now that I finally have some free time on my hands I want to share with you everything I have learned about nutrition and health.

I hope this blog evolves to provide my readers with healthy and nutritious recipes and meal plans. I have so many ideas of how to make this blog unique so please stay tuned to see what I can come up with!

After telling you all of this, why am I sharing a recipe for cake! Well because I love cake and all sweets as a matter of fact. My food philosophy doesn’t limit any food group or ingredient. I just think of sweets as treats-foods reserved for special occasions (and hey sometimes Wednesday is a special occasion). The words balance and moderation are often thrown around when it comes to food but from what I have learned so far, I still believe the principles of balance and moderation to be true.

For my first recipe I wanted to create something that involved flour (for baking) and fruit. Figs are one of my favorite fruits but they are not in season in the winter. In general, I like to eat seasonal produce and I will typically share seasonally inspired recipes. But being that I named my blog after figs, I really wanted to figure out a way to incorporate them for my first post. I compromised by using fig jam (I bought it at Trader Joes) and placed a few dried figs on top for decoration. I also decorated the cake with rosemary sprigs and pomegranate arils.

Will you please enjoy this cake with me?


rosemary vanilla cake with fig jam

This recipe does not meet the added sugar criteria, I have set for this blog. If this cake is cut into 10 pieces, once slice has 55g of added sugars. Please check back often for new sweets with less added sugar.