Peaches and Cream Popsicles

/ Kristen Yarker Nutrition/
Peaches2.jpg

PEACHES AND CREAM POPSICLES

Makes 6 Popsicles (will vary with size of moulds)

INGREDIENTS:

  • 8 cherry tomatoes, orange or red

  • 2 cups peaches, fresh or frozen

  • 2 tbsp honey (or maple syrup or agave syrup) *optional

  • 1/4 cup coconut milk

  • 1/2 cup water

DIRECTIONS:

  1. Combine all ingredients in a blender. Blend until smooth.

  2. Pour mixture into popsicle moulds. Freeze until solidified.

  3. Enjoy!

Recipe and photo by the amazing dietetics student Alyssa Chai. Thank you Alyssa!

Click here for more homemade ice popsicles.

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Chocolate-Banana-Peanut Butter Macaroon Sandwich Cookies

/ Kristen Yarker Nutrition/
ChocolateBananaPeanutButterMacaroonSandwichCookies

CHOCOLATE-BANANA-PEANUT BUTTER MACAROON SANDWICH COOKIES INGREDIENTS:

  • 4 bananas

  • 1 1/2 cup desiccated coconut

  • 3/4 cup flour

    Filling:

  • 1/4 cup smooth peanut butter, natural (no added sugars)

  • 1 tbsp. coconut oil, melted

  • 1 tsp icing sugar (optional; for thickening the filling if it becomes too runny)

    Topping:

  • 100g dark baking chocolate, melted

CHOCOLATE-BANANA-PEANUT BUTTER MACAROON SANDWICH COOKIES DIRECTIONS:

  1. Preheat the oven at 375F (190°C). 

  2. Peel and mash the bananas. Overripened bananas may be best to use, but bananas that are just ripe will also work just fine.

  3. Mix in the coconut to the mashed bananas. Then, add the flour. 

  4. Roll the mixture into bite-sized balls and put on a baking sheet. Slightly flatten the balls.

  5. Bake for 15 minutes, until they start to turn golden.

  6. Take them out of the oven to cool.

  7. Combine the melted coconut oil and peanut butter. Stir until evenly distributed.

  8. Spread a spoonful of peanut butter mixture onto a banana cookie, then sandwich with another banana cookie. 

  9. Melt the chocolate in the microwave for 30 seconds on HIGH. The mixture should be mostly liquid with some chunks of chocolate. If it needs further melting, continue to heat for 10 or 15 second intervals and check between each.

  10. Dip each macaroon into the melted chocolate, or drizzle the chocolate on top.

  11. Set aside for the chocolate to set.

  12. Enjoy!

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Pumpkin Mousse

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Love the flavour of pumpkin spice and pumpkin pie? But looking for a healthy way to enjoy it? Look no further. This mousse is seriously delicious.

I admit that I'm lazy so I make it without the crust. And it's still fantastic! I find that the pumpkin mousse tastes best when refrigerated overnight.

This recipe is a great way to include some more veggies (for picky kids and us adults who can use to eat more veggies too). Pumpkin rocks the vitamin A and has good fibre too.

Baby Food Version: Make this recipe without the crust and omit the maple syrup.

Healthy Pumpkin Mousse Ingredients:

1 cup of full fat coconut milk (put in fridge overnight)

1 can (398mL / 14fl oz) pumpkin puree

1/4 cup of black chia seeds

1/4 cup maple syrup

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp nutmeg

“Bottom crust”

  • 3 dates

  • 1 cup of raw nuts (e.g. walnuts and pecans)

  • 1/4 cup of oats

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

Healthy Pumpkin Mousse Directions:

  1. In a food processor, mixer or blender, add all the ingredients. Start with low speed and work your way up to high speed.

  2. Once all the coconut chunks are pureed set aside in a bowl.

  3. For the “crust”, mix together dates, raw nuts, cinnamon, oats, and nutmeg in a food processor until the dates have broken down.

  4. Take a spoonful of the “crust” into a parfait cup and add the pumpkin mousse.

  5. Enjoy!

Get more recipes on my recipe page HERE.

Photo and recipe credit: Amazing student Hanna Kim (Thanks Hanna!)

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Lentil Coconut Energy Bites

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Looking for a healthy snack?
Need something kid-friendly?

This recipe is nut-free, dairy-free, vegan, gluten-free, and no-sugar-added.
It contains fibre-packed, protein-packed lentils and pumpkin seeds.
Oh, and it's delicious!

They're perfect for packed-lunches for kids. And, as an afternoon snack for us adults too.

Need a finger-food version for your baby? Simply cut them into smaller pieces. Easy.

Enjoy!

Lentil Coconut Energy Bites Ingredients:

  • ½ cup cooked green lentils (or lentils from a can)

  • ½ cup of pureed pumpkin seeds

  • ⅓ cup of dry oats

  • ½ tsp ground cinnamon

  • ½ tsp vanilla extract

  • 4 dates

  • ¼ cup of chocolate chips (optional)

  • ¼ cup of coconut flakes unsweetened (to roll in)

Lentil Coconut Energy Bites Steps:

  1. If using canned/ pre-cooked lentils, skip to step 2. If using dry lentils, cook the lentils in a pot with water for ~25-30 minutes on medium heat.

  2. Puree ½ cup of pumpkin seeds in a food processor until smooth.

  3. Add in fresh dates and continue to puree.

  4. Once you reach a paste-like consistency, add in dry oats, cinnamon, vanilla extract and cooked lentils.

  5. Transfer into a bowl and add chocolate chips.

  6. Roll into small balls (should make about 9-10).

  7. On some parchment paper, sprinkle ¼ cup of coconut flakes and roll in the lentil coconut bites.

  8. Enjoy!

Looking for more healthy, kid-friendly snack ideas? Check out our most popular recipe ever - banana lentil muffins

Recipe and photo by Hanna Kim, student (Thanks Hanna!)