Coconut Mango Popsicle, Healthy, Recipe, Summer, Treat, Gluten Free, Dairy Free, Vegan, Simple, Easy, Frozen
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So I’ve been a little slow with the recipe creation recently, but I have a good excuse. For almost a month I didn’t really have full use of my kitchen. It is quite a long story but I will give you the semi-short version…

Basically, we were removing the laminate floors from our new house and discovered we had a pretty bad mold problem. So me, my husband and our 6 month old daughter had to stay with my husband’s parents for a week, while the mold was cut out of the walls and they cleaned the air. When we were finally able to come back, our downstairs was all concrete with missing wall and ceiling parts so we had to live upstairs while they were rebuilding the downstairs. Our kitchen cabinets were all covered with plastic during the rebuild so we really couldn’t get to anything…so plastic forks and paper plates were our dinnerware. I pretty much only had access to the refrigerator (except when they moved it to replace the floor) and the toaster. I honestly don’t even remember what we were eating during this time…it was all quite a blur of frustration.

 

Baby V didn't mind staying at her Grandparents house for a week :)
Baby V didn’t mind staying at her Grandparents house for a week :)

 

And of course this all happened when my 6 month old daughter was just starting to eat solid foods so it really was not the most ideal time. I had to feed her in her high chair in my bedroom, and of course food would get thrown everywhere, including all over my bed. Luckily it is all over and we have nice beautiful floors downstairs that I will never redo as long as we live here.

This is what the downstairs of my house looked like for a few weeks
This is what the downstairs of my house looked like for a few weeks… it looks like a creepy basement

 

Anyways, with sincerest apologies for my lack of adding new recipes, I give you a coconut mango popsicle recipe and a promise that another new recipe is on the way next week :)

 

So onto the recipe…

 

Coconut Mango Popsicles, Easy, Gluten Free, Dairy Free, Recipe, Vegan

 

Making your own popsicles out of real fruit is a great way to enjoy a summer treat and also get some great nutrients in for both yourself and your little ones. You can use fresh fruit that is in season, especially ones in abundance, like the mangoes down here in south florida during the summer. I definitely wanted to use up some fresh mangoes before they went bad and making popsicles out of them sounded like a great idea. Instead of making popsicles out of just fruit and sugar, I like to add a little flavor depth with things like spices, tea, or vanilla and a little bit of a dairy or non-dairy fat source. I find that adding a little fat really helps with the consistency of the popsicle so it is not too icy.

 

Coconut Mango Popsicles, Easy, Gluten Free, Dairy Free, Vegan, Recipes

Coconut Mango Popsicles

 Makes 6 Popsicles

Ingredients
2 Fresh Mangos or 2 Cups Chopped
1/2 Cup So Delicious Dairy Free Coconut Milk Beverage
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Agave Syrup

Directions
Add all ingredients to blender and mix until smooth. Pour into popsicle molds and freeze for about 4 hours or until frozen solid. When ready to eat, run warm water over popsicle mold until you are able to easily remove popsicle from mold. Enjoy!
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A few weeks ago my mom had found this trail mix made out of broad beans, coconut and cherries. They had samples (I believe she was at Cosco) and she thought it tasted really good (and not like beans at all) so she bought a bag for me to try when I was up in Cleveland for my cousin’s wedding in August. I thought I would do a little product review for everyone so you can decide if it is something you would like to purchase.

Enlightened Roasted Broad Beans Trail Mix Review

Enlightened Trail MixEnlightened Trail Mix Nutrition Info

Pros: Made out of beans and easy to understand ingredients, it has a good amount of fiber and protein from the beans, it is fairly low in both fat and sugar, and it is delicious combination of sweet and salty but not over powering. Also, it is gluten free, so even people on restricted diets can enjoy it.

Cons: Giant bag, easy to eat more than 1 portion; hard to find

Because it comes in such a giant bag I portioned it out into little snack bags so I could tell how much I was eating, and that did work pretty well for the most part. I have not been able to find it yet here in Miami but I am keeping my eyes peeled for it, because I would like to keep some on hand to pack as an afternoon snack for work. ( I have seen that you can order it on Amazon though, so I may have to do that). But it is a great healthy snack to munch on and I do recommend it!

Have a great week everyone!
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Sweet Potato Pasta Salad, Healthy, Gluten Free, Simple. Easy, Cold
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Last weekend I turned 30 (old lady now…) so we thought we would do a beach party on Saturday to celebrate. So of course I wanted to make some nutritious and delicious food to bring. I had to think of something I could keep cold in a cooler and that would be refreshing and not too messy or complicated. Pasta salad seemed to be an easy solution…so my recipe for sweet potato pasta salad was born! I used whole grains (good carbs for sustained energy and fiber), olive oil (good fat, anti-inflammatory properties), and fresh veggies (lots of antioxidants, vitamins and minerals). I was able to keep it in a large aluminum tray in the cooler and it did stay cool until we were ready to eat. I also made a fruit salad to bring because it is super easy to just chop up some melons, grapes and strawberries….and who doesn’t love cool, fresh fruit on a hot day? Plus…it is good for you. My pasta salad turned out really delicious fed about 16-20 people so keep that in mind when you see the large amounts of ingredients.

http://deliciousandnutritiouseating.com/wp-content/uploads/Sweet-Potato-Pasta-Salad.png

Sweet Potato Pasta Salad

Ingredients:

32 oz Dry Whole Grain Pasta (I used Brown Rice Pasta to make it Gluten Free)

2 Large Sweet Potatoes

1 Head of Broccoli

4 Large Tomatoes

1- Fresh 8 oz Bag of Baby Spinach

1/2 Cup Extra Virgin Olive Oil

3/4 Cup Champagne Vinegar

Juice from 2 Lemons

1 Tablespoon Chopped Garlic

1/2 Teaspoon Salt

1/4 Teaspoon Sugar

Ground Black Pepper to Taste

Directions:

  • Cook pasta according to package directions in a very large pot.
  • While pasta is cooking, clean off sweet potatoes and poke several holes through the skin with a fork. Microwave on high for 10 minutes or until sweet potatoes are cooked through.
  • Rinse broccoli and tomatoes and start chopping into pieces while sweet potatoes and pasta are cooking.
  • Remove sweet potatoes (be careful they will be very hot) and let cool.
  • Put chopped broccoli in the microwave on a microwave safe plate on high for 2 minutes…but only if you are like me and prefer your broccoli to be slightly cooked but still firm and crunchy. If you prefer it raw you can skip that step.
  • By now your pasta should be done cooking; drain and rinse with cold water to prevent sticking and add to your aluminum tray or serving dish.
  • Add the bag of spinach to the warm pot you just removed the pasta from and put back on burner on low heat stirring occasionally to warm and wilt spinach until it shrinks to about half.
  • Add warm spinach, broccoli, and tomatoes to pasta.
  • If your sweet potatoes are cool enough, peel off the skin and chop into bite size squares. If they still feel hot please be patient and let them cool down more… you can get burned by hot potato steam. The potatoes should peel very easily with a knife now that they are cooked.
  • Add the sweet potato pieces to the pasta mixture.
  • Mix together the olive oil, vinegar, lemon juice, garlic, salt and sugar in a small bowl and pour over pasta. Mix well and add ground black pepper to taste.
  • Refrigerate until ready to eat, can be made the day before.

 

Healthy, Sweet Potato Pasta Salad, Whole Grain, Easy,

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