Hard to believe summer is coming to an end. And although September is near, it still feels like summer around these parts. It’s hot and humid, and I have a constant craving to be outside as much as possible! So I think I can still get away with posting about a really cool book I discovered by Anni Daulter called Ice Pop Joy.
This beautiful book offers a collection of healthy, organic ice pop recipes that are super yummy and so fun to make.
The recipes include foods you would expect to see in a homemade ice pop – like strawberries and blueberries, and foods you may never think to use – like kale, kidney beans, walnuts, and quinoa! There are recipes for veggie pops, yogurt pops, herbal tea pops and more.
What I love about this book is it offers suggestions on how to introduce healthy foods your kids usually say “ewwww” to. There are so many recipes to choose from that everyone in the family will find one they love. I especially enjoy “Granola Goodness,” which includes rice milk, bananas, vanilla flavored granola and wheat germ.
Kestan loves the “Blackberry Swirl” which has blackberries, lemon juice, banana, agave and yogurt.
For someone who doesn’t like giving her kids sugar, I feel so happy when I see them eating an ice pop that has spinach and kale mixed in! Now, when I make a green smoothie in the morning I add the leftovers to the ice pop molds – easy, delicious and soooo good. (They are great for teething babies, too!)
Anni offers suggestions in her book on safe ice pop molds. I’ve been using the stainless steel molds and they work great.
1/2 cup cherry tomatoes, halved
1/2 cup chopped spinach
1/4 cup diced red pepper
salt & pepper to taste
fresh avocado (optional)
whole grain English muffin (optional)
(I used an organic spelt muffin.)
Scramble your eggs like you normally would. I don’t use much dairy in our house so I mix a little almond milk in with my eggs. Right after adding the eggs to the skillet, add all the other ingredients (except avocado). Season with salt and pepper to taste. Top the egg mixture on a toasted English muffin. Yum…
I wanted to send you a little green today as we invite the first day of spring our way! Woo hoo. I know so many of you are ready for this time of year, and even though it may not be spring where you live, no matter what season it is, I’m sure you can feel the energy that comes from change.
Many of the past Inside Out explorers and me are starting a green smoothie challenge today. We signed up here where we’ll receive free inspiration for the next 14 days. Then, we’ll share how we feel on our private class community. I did one of these last year and I loved the way it made me feel. (Talk about energy…)
If you’d like to join us, sign-up to receive the daily emails from the Green Smoothie Challenge site. Then, simply enjoy one green smoothie, preferably for breakfast, (and using organic produce if possible) for the next 14 days. You can share how you feel on my Flickr Free Spirit Knits group page – upload photos there and join the discussion!
Here’s the smoothie I started with today. Don’t be scared – it’s so good! (And my 3 year old loves it, too.)
Your Personal Reflection: In what ways can you welcome the new change of season into your life?
Reminder: The Wish Big E-Camp starts tomorrow! Are you ready to kick your spring into high creative mode? No art experience necessary. Check it out here.
And come back for a visit on Wednesday as I have a very special Free Spirit Spotlight interview to share with you!
Hard-boil 9 eggs and let cool. Peel eggs and smash with a fork. Mix with 1/3 cup mayo, 1/3 cup plain yogurt, 1/3 cup dill pickle relish. Spread on soft wheat bread (with crusts cut off.) Cut the sandwiches into small triangle shapes.
Try a fresh hummus and veggie platter.
My friend, Dana, gave me 100% natural beads that she grew in her backyard! They are actual seeds from a plant called Job’s Tears. They start out green and then become solid when they are ripening, while deepening into many different patterns and shapes. They have a hole in the middle that can be used for stringing and have been around since 2000 BC. Dana thought they were perfect for me and our new baby because these beads represent the beginnings of a new life.
Your Personal Reflection: Take some time this week to honor a mother in your life.
Here’s a letter from my dear friend, Jennie, written to my new baby boy.
Prepare your ingredients – chop onions, red pepper, basil, chop and seed tomatoes, and mince the garlic. Heat olive oil on medium heat. Saute the garlic and onions first, then add the red pepper.
After three to four minutes add the tomatoes and tomato sauce. After two to three minutes add the red wine vinegar, red pepper flakes, salt and pepper to taste. Add the chopped basil leaves.
Let the sauce cook down for two or more hours until it’s the consistency you like. If you aren’t eating it right away, prepare an ice bath for the sauce before refrigerating.
Sticking to one of my tips for meal planning on a budget, I continue to find ways to use similar ingredients in a variety of meals. Here are a few easy ideas…