DIY Fruit Pops

Popsicle molds are one of my favorite things ever. I love that I can decide exactly what goes into the popsicle and that they end up costing pennies each.

Sometimes when I make too much smoothie, I will just pour the excess into the molds and they make great popsicles for later.

My latest one is so easy and are a hit around here. It doesn’t require any prep work and literally only takes a minute to make. All you need are pineapple bits (either fresh or frozen) and rice milk.

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Just fill your mold with pineapple bits.Then pour your rice milk into it until it reaches the rim. Rice milk may sound a little weird but it has a really subtle taste and gives it a slight creaminess. I used to use just water and my kids still loved them, but I found it was like they were chomping on ice…not good. The rice milk freezes softer and is more chewy like a popsicle.

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You can also just fill mold with mixed fruit and top off with coconut water.

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I think it’s a little too sweet, but no kid would ever agree with me on that. These would be good on really hot days as coconut water is a good way to replenish electrolytes.

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There are so many different popsicles you can make with these, especially if you branch out with a blender and other ingredients. I love to hear your favorites!

 

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Dairy-Free, Gluten-Free Pudding

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I love this recipe for chocolate pudding. I like that it is dairy-free and lacking all the preservatives and colorings that you find in boxed pudding, but it is also gluten-free which is just a bonus for some people. With a couple family members that cannot eat dairy or gluten, I’m trying to learn as many good recipes as I can so they don’t starve when they come over! Also, if you use Stevia instead of sugar, it is sugar-free, too. Woah. Despite all the “frees”, it really is delicious.

I first saw this recipe on A Beautiful Mess, but I had to play around with it to get it exactly how I (and my kids) like it, which is a little sweeter. Here’s what I came up with.

Simple ingredients:

1 ripe avacado
1/2 cup almond milk (I like vanilla but you can use unsweetened or even chocolate)
1/4 cup stevia or sugar
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
1 frozen banana
1/4 cup frozen mixed berries

This is a great opportunity to add some chia seeds for added nutrients since they will blend right in and won’t affect the taste.

Since everyone’s tastes are a little different, you kind of have to play around a little bit to get it how you like it. For example, I love the taste of banana in anything. If you don’t, just omit the banana and use another fruit. The fruit will add extra sweetness and thickness which is important because unsweetened carob can be a little bitter. Don’t go heavy on the carob.

Peel and pit your avocado and place into a food processor (or blender). Add in the carob powder, vanilla, milk, sweetener, and frozen fruit. Blend until smooth. You may need to add a little extra milk or fruit in order to get the consistency you like.

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Place in your desired cups and put in fridge to chill.

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Serve chilled.

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Just a little hint. If you’re serving this to your family, call it pudding to your kids but when you serve your husband, call it a chocolate mousse. You’ll get a better reaction 🙂

 

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Fresh Mango Salsa

If you are looking for a dish to bring to a cookout this Memorial Day or just a fresh, healthy (and low calorie) treat, this mango spring salsa is amazing!

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I actually found the recipe in a mailing from Kroger. It looked so good, I had to try it.

And since it was so good, I had to share it.

What you will need:

Fresh Mango Salsa

1/2 cup mango, diced
1/2 cup (each) green and yellow peppers, diced
1/2 cup tomatoes, diced
1/2 cup corn (canned or fresh)
1/2 up canned black beans, drained and rinsed
4 tsp. jalapeño pepper, seeded and minced
1/3 cup apple cider vinegar
1/4 cup cilantro, finely chopped
2 Tbsp. red onion, chopped
Juice of 1 fresh lime
1 1/2 tsp, sugar
1/4 tsp. salt

Combine all ingredients and mix thoroughly. Cover and refrigerate until ready to serve.

This salsa is great with chips.

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But I also spread it over a chicken breast and it was wonderful.

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This would also be great with pita chips or over fish. It has the most refreshing taste and is perfect for the upcoming spring and summer.

I actually had two batches going because I wanted to experiment with a couple different ingredients.

All I can say is this recipe is perfect just as it is!

Enjoy!

 

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