Carrot-Strawberry-Mango Homemade Popsicles

/ Kristen Yarker Nutrition/
Carrot-Strawberry-Mango Popsicles.jpg

Call them ice pops, popsicles, or paletas, these are a delicious, cool way to eat your veggies and fruits. And, they’re perfect for picky kiddos who don’t like to eat their veggies.

Makes 6 popsicles (will vary with size of moulds)

Carrot-Strawberry-Mango Homemade Popsicles Ingredients:

  • 2 carrots, chopped

  • 1 1/2 cup strawberries, fresh or frozen

  • 1 cup mango, fresh or frozen

  • 1/2 cup water

Carrot-Strawberry-Mango Homemade Popsicles Directions:

  1. Peel and chop carrots. Put carrots into boiling water for 5 minutes, until fork tender.

  2. Remove carrots from water and set aside.

  3. Combine ingredients in a blender. Blend until smooth.

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

  5. Enjoy!

Get more home-made ice pops (with hidden veggies) HERE.

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Peaches and Cream Popsicles

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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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Chocolate Chia Pudding

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All I can say is chocolate chia pudding ... yum!

Healthy eating is all about eating good fuel for your body AND eating for pleasure. This delicious treat fits both categories. It's chocolatey goodness that's made with chia seeds. Chia seeds are rich in protein, iron and fibre. The result is a gelatinous or pudding-like consistency similar to tapioca pudding. It's also quite low in sugar.

Feel free to play with the recipe. The richest version is made with the canned coconut milk (coconut and chocolate - awesome!). I love orange chocolate and mint chocolate so sometimes I add a drop or two of mint extract or orange blossom water.

Chocolate Chia Pudding Ingredients

3 TBSP           chia seeds

1 cup              milk (dairy, plant-based alternative, canned coconut milk is especially delicious)

1 TBSP           cocoa powder

1.5 tsp             sugar

Chocolate Chia Pudding Directions

  1. Combine all ingredients in a container with a lid.

  2. Stir well to thoroughly combine.

  3. Leave at room temperature for 30 minutes to allow gel to start.

  4. Refrigerate overnight.

  5. Enjoy!

Creamy Quinoa Pudding

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Creamy Quinoa Pudding

This is the #1 most frequently pinned recipe from my Pinterest boards. A totally delicious update on tapioca pudding from the cookbook Quinoa 365.

This dish is fantastic for little ones who don't like to eat meat or other protein-rich foods.  If you're looking for more ways to use quinoa, I highly recommend the book. I've enjoyed many of it's recipes.

Creamy Quinoa Pudding Ingredients

1/3 cup quinoa

2/3 cup water

2 cups half and half cream

2 large eggs

1/4 cup white or cane sugar (I use less)

2 Tablespoons cornstarch

1/2 teaspoon vanilla extract

Creamy Quinoa Pudding Directions

  1. In a saucepan, bring water and quinoa to a boil. Cover, reduce to a simmer and cook for 10 minutes.
  2. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes.
  3. Fluff the quinoa with a fork and allow to cool.
  4. Place the cream in a medium saucepan and heat on medium-high until hot but not boiling (steam will rise from the top). Remove from the heat.
  5. In a small bowl, whisk the eggs, sugar and cornstarch with 1 TBSP of the hot cream.
  6. Add an additional 3 TBSP of hot cream, one TBSP at a time, whisking constantly.
  7. Whisk the tempered egg mixture into the saucepan and return to medium heat. Cook, whisking constantly, until the pudding has thickened.
  8. Remove from the heat and stir in the quinoa and vanilla.
  9. Pour the pudding into individual serving bowls.
  10. Cover and refrigerate until serving time.
  11. ENJOY!

Check out more healthy recipes.