Kids’ Corner: Breakfast Popsicles

After school the other day, my girls ages 5 and 7 asked when we were finally going to use the popsicle molds that had been sitting in the cabinet. After a long day at work and envisioning their excitement in the morning, I gladly said “Sure, why not?”

And so, my girls and I grabbed a few fresh fruits (I snuck in a few vegetables), pulled out the blender and began our healthy creation. This idea not only was quick and fun to make, but they were healthy enough for the girls to eat in the morning for breakfast!

Imagine telling your kids to go grab a Popsicle with breakfast! You can! Here is what we used, but honestly the possibilities are endless. Most importantly the containers are recyclable. This makes the healthy Popsicle’s become a normal healthy staple in the freezer. You never really need to buy boxed popsicles again. What’s really in those “healthy” popsicles anyway?

The following recipes are clear of artificial dyes and additives. What these popsicles are full of is loads of vitamin C and healthy sugars.

 

Breakfast Popsicles (version 1)

1 banana

1 mandarin orange

Half cup of blueberries

1 small carrot

1 cup of Almond Milk

 

Throw all fruits and almond milk into blender. Blend for approximately 10 seconds or less for more fruit chunks. Pour into popsicle molds and let freeze overnight.

poscicles

 

(makes approx.. 4 popsicles)

 

Breakfast Popsicles (version 2)

6 chunks of watermelon

2 tablespoons of fresh squeezed lemon

Half cup of cherries

A few kale leaves

1 cup of freshly squeezed organic raw orange juice

Throw all fruits and orange juice into blender. Blend for approximately 10 seconds or less for more fruit chunks. Pour into popsicle molds and let freeze overnight.

(makes approx.. 4 popsicles)

girls pop

 

 

Enjoy!

 

 

 

 

 

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Veggie Spaghetti

It’s dinnertime again. Your family is probably getting tired of eating the same boring spaghetti! Last night, my family and I sat down to a delicious healthy alternative. We added a powerful punch of fresh veggies, spice and vitamin C! As your family’s food choices change, so will your dinner plans. If you have vegan, vegetarian, or even meat eaters ino your home, this dish will please everyone! I also recommend for anyone attempting to make any small gradual food swaps.

 

(any items listed below may be substituted or left out depending on your vegetable)

Here is the recipe for my veggie spaghetti:

Sophia’s Vegetarian Spaghetti

1 pkg meatless meat (we purchased our from Trader Joe’s)

 

1 pkg brown rice gluten free noodles (we purchased our from Trader Joe’s)

 

1 yellow or purple onion

 

1 small yellow zucchini

 

1 small green zucchini

 

1 half of an eggplant

 

1 small banana pepper for spice

 

4 roma tomatoes

 

1 green pepper

 

1 red pepper

 

1 yellow pepper

 

2 cans organic spaghetti sauce (we purchased our from Trader Joe’s)

 

2 tablespoons organic brown sugar (optional)

 

2 cloves of garlic or minced garlic

 

Himalyan Pink Salt & peper

 

Olive Oil for sauteing

 

Begin by boiling noodles, while simultaneously sautéing cut vegetable chunks with olive oil in separate pan. After sautéing approximately 5 minutes (keep crunchy) add meatless meat (if using red or turkey meat sauté in separate pan until brown than add). Add garlic, salt, and pepper. Finally, add spaghetti sauce to meat and veggies. Let simmer a few minutes.