Avocado Chicken Bombs (Keto)

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A friend and I went out to dinner recently at Chuy’s and discovered something delicious: the stuffed avocado.  Or, at least the version of it that I had them make for me.  It’s typically breaded in panko and fried that way; however, I can’t have panko and they can’t fry it without.  The chef came out to talk to me and we worked out a similar dish, and I thought I would mess around with it once I got home.  The other thing that is like crack at Chuy’s is their jalapeno ranch dressing.  Duh.  Anyone who has been there knows that.

With the same friend coming over to our house for dinner a couple weeks later, that was the perfect time to come up with a similar recipe, try to replicate the dressing, and then unveil the final product at dinner.  This was waaaaaaay better than what they came up with at Chuy’s, so I’m pretty happy about it.  You could make this with a plethora of different layers, but I’ll list it the way I made it last weekend.  Try it–you won’t be sorry!

Avocado Chicken Bombs (Keto)

Serves 4

Nutrition for Avocado Chicken Bombs: Calories (597), Fat (54.2 g), Saturated Fat (10.6 g), Carbs (17.3 g), Fiber (13.5 g), Sugar (1.3 g), Net Carbs (3.8 g), Protein (17.8 g)

Nutrition for Jalapeno Ranch: Calories (101), Fat (10.7 g), Saturated Fat (2.7 g), Carbs (0.7 g), Fiber (0.3 g), Sugar (0.6 g), Net Carbs (0.4 g), Protein (0.2 g)

Chicken

1 pound boneless, skinless chicken thighs

1/2 C olive oil

2 Tbsp chili powder

2 Tbsp lime juice

2 Tbsp sugar-free maple syrup

2 Tbsp garlic powder

1/2 tsp paprika

1/2 tsp black pepper

1.- Mix everything but chicken together.

2.- Cut chicken into small strips or chunks.  Put in resealable plastic bag and cover with marinade.  Mix around and allow to marinate for at least four hours.

3.- Heat skillet to medium high.  When pan is hot, add chicken in batches, being careful not to overcrowd the pan.  Fry until cooked through and transfer to baking dish.  When all chicken is cooked, cover baking dish and put in 300′ oven for 20-30 minutes.

4.- Assemble into avocado chicken bomb.

Jalapeno Ranch

1 C mayonnaise

1/3 C buttermilk made from heavy cream

1/3 C sour cream

4 oz can chopped jalapenos

4 oz can chopped green chiles

1/3 C cilantro

1 oz ranch seasoning

1/2 tsp minced garlic

1.- Whiz everything in a blender and enjoy.

How I Layered the Avocado Chicken Bomb, from Bottom Up

1.- Avocado

2.- Chicken

3.-Shredded Cheese

4.- Table Cream

5.- Pico de gallo

6.- Jalapeno Ranch

7.- Crumbled Bacon

8.- Queso Fresco

 

Chicken Curry Meatballs with Smokey Bacon Cream (Keto and Whole30)

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I’m pretty sure that these could be made with any meat, but today, I made them with chicken.  They had a fantastic flavor!  And the sauce?  All bets are off.  I’m going to make the sauce to put on pretty much everything.  I mean…bacon…coconut milk…where can you go wrong?

Full disclosure: these meatballs are pretty dense.  They’ll be small, but they pack a mad nutritional punch.  Per meatball, you’re looking at 11.2 grams of fat with half of it being saturated, 2.5 grams of carbs with just over half of that as fiber, 9 grams of protein, and the addition of chia seeds and ground flax meal.  That combined with the bacon fat and coconut milk…I ate three of them and was finished for the night.  They would also be good in a lettuce wrap, but tonight we ate them by their lonesome.

Buon appetito!

Chicken Curry Meatballs with Smokey Bacon Coconut Cream (Keto and Whole30)

20 servings

Nutrition per serving: 138 calories, 11.2 g fat (5.6 g saturated), 2.5 g carbs (1.3 g fiber, 1.2 g net carbs), 0.3 g sugar, 8.9 g protein

1# ground chicken

3 Tbsp coconut flour

2 Tbsp chia seeds

2 Tbsp ground flax meal

1 large egg + 1 large egg yolk

4 cloves garlic, minced

1/2 ground turmeric

4 tsp curry powder, divided

1 tsp red curry paste

Salt

1 C canned full-fat coconut milk

6 oz bacon, chopped

Coconut oil

1.-In large bowl, mix chicken, coconut flour, chia seeds, ground flax meal, egg and yolk, garlic, spices, and 2 tsp curry paste in a bowl.  Mix until well combined.  Form into 20 small meatballs and chill for at least 30 minutes.

2.-Cook bacon in a large skillet over medium heat until crispy.  Remove and set aside.  Remove all but 1 Tbsp bacon grease.  To the bacon grease, add 1 Tbsp coconut oil.  When hot, add meatballs and brown for 30-40 seconds on each side.  Add coconut milk and 2 tsp curry paste.  Mix the paste into the sauce and cover pan.  When the coconut milk comes to a simmer, turn the heat down to medium-low and let cook for 6-8 more minutes.  Remove lid and stir to coat the meatballs with sauce.

3.-Serve with chopped basil or cilantro.  You could also serve this over cauli-rice.

Squashy Enchiladas (Primal)

Enchilada Bowl

I love enchiladas.  Technically, my favorite enchiladas to get are just plain cheese enchiladas.  I kinda hate the ones with meat in them.  One of my best friends and I used to go down to Little Mexico in Kansas City and eat at this place called EL PUEBLITO.  I have ONLY ever ordered one thing there.  I tend to do that with Mexican restaurants.  I find one thing and never order anything else.  At El Pueblito, I would order Enchiladas Mexicanas con Queso.  Never anything else.  My friend would occasionally mix it up and get flautas, but I never strayed.  The thing that made it AMAZING was their sauce, the chihuahua cheese, and the heaps of queso fresco on top.  It was like crack.  Oh, and did I tell you that seemed to have never-ending hours?  I can’t tell you how many times we went there in the middle of the night.

Anyway, I haven’t had many enchiladas lately because since I’ve gone away from corn, if I try to add it in occasionally, it usually makes my stomach hurt for a few hours after I eat.  This seems to happen more with corn starch than with whole corn, but it’s still not comfortable.  Anyway, I saw one of those videos that was showing you how to make fake “enchiladas,” but in a bowl of spaghetti squash (full disclaimer: this was the first time I tried spaghetti squash–it is delicious, but unlike some people tell you, it is NOT a substitute for spaghetti noodles unless you have never tried spaghetti).  I tweaked the recipe a bit and made it primal…but this is what I came up with.  It’s not a complete replacement for El Pueblito (but that does not matter, because I am living in San Antonio now…so when we go back to KC, I just suck it up and eat the corn tortillas), but the flavor profile is ALL THERE!

Squashy Enchiladas

Serves 2-4

1 spaghetti squash

2 tsp olive oil

Salt, to taste

1+ C enchilada sauce (In small saucepan, add a little olive oil and saute 2 minced garlic cloves for a few seconds.  Add 2 Tbsp chipotle chiles in adobo sauce, 1 1/3 C tomato sauce, 1/2 tsp chipotle chili powder, 1/2 tsp cumin, 3/4 C chicken broth, and salt and pepper.  Simmer 10-ish minutes and set aside until needed)

1 C whatever Mexican cheese blend you want to use (I used a mixture of chihuahua, jack, and cheddar)

Queso Fresco, chopped scallions, olives, avocado, chopped peppers, chopped cilantro, and whatever other toppings you want to put on top

1.- Oven to 400.  Put spaghetti squash on paper towel in microwave and heat for two minutes to soften.  Cut squash in half lengthwise and scoop out the seeds and soft part in the middle.  Brush all of the exposed fleshy area (not the outer rind–just the inner part you’ll eat) with olive oil.  Liberally salt.  Line a baking sheet with parchment paper and place the squash halves upside down on the pan.  That is, so the fleshy part you’ll eat is facing DOWN.  Bake about 45 minutes.

2.- Let it cool a bit (maybe 5-10 minutes) and then use a fork to flake the squash.  It’ll come away from the sides, easily flaking into strands that look like pasta.  Put about 1/2-3/4 of a cup of enchilada sauce into each bowl, on top of the flaked squash.  Cover with your cheese blend and put them back in the oven for another 15 or so minutes.  When it comes out, top with scallions, cilantro, LOTS of queso fresco, and any other toppings that sound good.  Serve immediately and take pictures of your sauce-covered drunken-on-enchilada-goodness face.  Yep, they’re that good.

 

Beef Kafta, Tabbouleh, and Batata Harra (Whole30 Compliant)

Beef Kafta

I’ve been reconnecting with my Lebanese roots through cuisine recently…and I think I’m going to continue at least through the end of the year.  Many of the dishes are already close to (if not fully) W30, paleo, or primal.  Well, at least half of them are.  Thirty percent of them are just hovering on the border (as in, they are entirely primal other than beans or lentils, or something like that).  The remaining 20 percent of them include hot, delicious, steaming loaves of pita bread.  To. Die. For.  I will eventually be making some, but I won’t include it as a main item on these blogs.  I’m really kind of teetering on the beans though: I mean, the husband is allergic to pretty much all beans except for maybe three types…so they will never be a “staple” in our household.  I’m thinking the occasional  inclusion of them isn’t a game-changer, but we’ll see.  I’m planning on a bean salad this week, so if I blow up after eating it, I’ll know I can’t include those anymore!  😛

Anyway, I’m still looking for the perfect Lebanese cookbook to use on my cooking journey.  I have a few in mind, but I want to look at a few of them at the store before I commit to one.  Besides Lebanese cooking, I also recently got a Turkish cookbook and a Moroccan cookbook.  All three countries have almost identical food, so that’s somewhat interesting.  A word on Lebanese food (or Middle Eastern food in general): if you don’t like the flavors of parsley, lemon, seven-spices, and natural yogurt, there is a lot of Middle Eastern food that you either (a) won’t like, or (b) will need to develop a taste for.  Just dropping that here as a warning!

Beef Kafta (Whole30 Compliant)

Serves 4

1 pound ground beef

1/4 C chopped parsley

1/4 C chopped sun-dried tomatoes

2 Tbsp Aleppo pepper

1/2 tsp Lebanese 7-spices (or allspice)

1 1/4 tsp dried mint

1 tsp cumin

1 tsp coriander

1/2 tsp cinnamon

1 small onion, finely diced (liquid pressed out)

salt and pepper

 

1.- In a large bowl, mix beef, parsley, tomatoes, aleppo, 7-spices, mint, cumin, coriander, cinnamon, onions, salt, and pepper.  Use your hands to mix thoroughly.

2.- At this point you can either form them into small logs and grill them on small skewers, or form them into small meatballs and bake or pan-fry them.

 

Tabbouleh, minus Bulgur (Whole30 Compliant)

Serves 4-6

1 C chopped parsley

1/2 C chopped mint

1/2 C chopped onion

4 Roma tomatoes, diced

1/4 C fresh lemon juice

2 Tbsp extra-virgin olive oil

 

1.- This one is easy.  Put everything in a bowl and mix it well.

 

Batata Harra (Whole30 Compliant)

Serves 4-6

2 pounds potatoes, peeled and cut in a 1/2″ dice

1 1/2 + 1 Tbsp extra-virgin olive oil

1/2 tsp + 1/4 tsp sea salt

2 cloves garlic, minced

3/4 tsp cumin

3/4 tsp coriander

1/2 tsp paprika

1/2 tsp cayenne (less if you don’t like a little kick to your food)

1/2 tsp ground black pepper

1/4 C chopped cilantro

 

1.- Preheat oven to 450.  Peel potatoes and cut into a 1/2″ dice.  Toss them in a large bowl with 1 1/2 Tbsp olive oil and 1/2 tsp sea salt.  Toss to coat evenly and place on a parchment-lined baking sheet.  Roast 40-45 minutes.  For even roasting, flip potatoes after 20-25 minutes–but this isn’t absolutely necessary if you forget about it or don’t have time.

2.- During the last 10 minutes of roasting, heat 1 Tbsp olive oil and minced garlic in a small saucepan over medium heat.  Remove from heat and add cumin, coriander, paprika, cayenne, and black pepper.  Stir together.

3.- In large bowl, toss potatoes with olive oil and garlic mixture.  Coat potatoes evenly.  After coated, mix in cilantro and serve immediately.  Caution: these potatoes are like crack.  You might want to make enough to have leftovers for a few days.

 

Chicken Fajita Bowl (Primal with Dairy Toppings, Whole30 Compliant without)

Chicken Fajita Bowl

This is one of my favorite types of meals because there are an unlimited number of items you can add to it.  And bonus points: it all goes in the slow cooker!  That being said, it’s not really one that you can leave all day while at work, unless you choose a meat other than boneless, skinless chicken breasts.  I don’t normally use those cuts of meat, but they’re easier for the shredding in this recipe, so I chose the easier route.

For toppings, you can add whatever really.  We generally eat a primal diet, so I shredded a little cheese and added a spoonful of sour cream.  Other toppings I’ve used with this are: green onions, red onions, avocados, chopped tomatoes, bacon, pico de gallo, cilantro, pineapple, etc.  Feel free to add whatever sounds good to you in the moment!

A word about the fajita seasoning: I make my own and store it in a baby food jar.  I throw together something along the lines of this:

3 Tbsp chili powder

2 Tbsp salt

2 Tbsp paprika

1 Tbsp onion powder

1 Tbsp garlic powder

1 tsp cayenne

1 Tbsp cumin

Chicken Fajita Bowl (primal with dairy toppings, Whole30 compliant without)

Serves 3-4

1/4 C Kerrygold butter

3 green bell peppers, sliced

3 red bell peppers, sliced

2 large yellow onions, sliced

4 chicken breasts

3 Tbsp fajita seasoning

1/2 C salsa

 

1.- Turn slow cooker on low.  Add butter to the bottom of the bowl.

2.- Layer green peppers, onion, red peppers, and finally chicken on top.  Sprinkle seasoning over top and pour in salsa.

3.- Cover and cook on low for 4-6 hours.  Shred chicken, mix with vegetables, and serve with desired toppings.

Sriracha Lime Chicken Salad (Paleo)

Sriracha Lime Chicken Salad

If you can’t tell, this past week we had almost a full week of salads on our plates.  There were great prices on a lot of the fresh produce, so I went a little salad-crazy.  Well, that and it was super easy to chop everything last weekend (when I did the grocery shopping), put it in airtight containers in the refrigerator, and just scoop some out for each meal.  It doesn’t get much easier than that.  That is, unless there were a house elf around here somewhere to do my prep (and cooking) for me!

If you haven’t started making your own PALEO SRIRACHA yet, you should do so immediately.  It’s more flavorful than the bottled stuff–plus it doesn’t have all the junk ingredients contained in the stuff from the store.  That is what I used for this recipe.  I’ll tell you this: if you don’t want a lot of heat on the chicken, decrease the amount of sriracha and add some extra lime juice or honey.  This turned out pretty hot, but according to Isak (the 3 year old), when asked if it was too spicy for him…

“Mommy, it’s delicious spicy in the mouth!”

Sriracha Lime Chicken Salad (Paleo)

Serves 2-4

Chicken

1 pound chicken tenderloins

2-3 Tbsp sriracha (less if you don’t want as much heat)

1 frozen lime, grated (yes, grate the WHOLE lime, peel and all)

1 lime, juiced

3 Tbsp honey

2 Tbsp chopped cilantro

salt and pepper

Salad

4 C chopped lettuce

6 pineapple slices

1 C grape tomatoes, cut in quarters

1/2 C diced red onion

1 avocado, sliced (I forgot to put it on last night)

Dressing

1/4 C olive oil

1/4 C apple cider vinegar

2 limes, juice and zest

1 Tbsp honey

2 Tbsp chopped cilantro

salt and pepper

 

1.- Whisk sriracha, grated lime, lime juice, honey, cilantro, salt, and pepper in a small bowl.  Pour into a ziploc bag with chicken and close.  Squeeze to coat chicken and put in refrigerator to let marinate for at least two hours.

2.- Heat skillet over medium-high heat and add a little fat (maybe a tsp–just enough to slick the cooking surface).  Add chicken to skillet and cook until cooked through (about 5-7 minutes per side).  Remove to tented plate and set aside.

3.- Add pineapple to pan and cook 4-5 minutes per side.  While cooking, whisk together dressing ingredients.  Pour dressing over salad and toss to coat.

4.- Assemble on a plate with salad on bottom, then pineapple rings, then chicken.  Garnish with cilantro if wanted.

Wonky Chili (Whole30 without Dairy Toppings, Primal with Dairy Toppings)

Wonky Chili

I’ve been going through the refrigerator this week, using up what we have so that I can get a new crop of food in the upcoming weeks.  That means that basically toward the end of the week, we were down to the slim pickings when it came to the meat.  What did I have thawed today?  Chicken thighs (which I’m making tomorrow) and ground, hot Italian sausage.  I have about 300 cans of tomatoes in their various forms (as always), a handful of staples (salsa verde, onions, etc), and my newest fun thing: the ingredients of a couple TRY THE WORLD BOXES.  Have you heard of them?  It’s one of the box subscription services where you pay for a subscription and every two months you get a box of food from a specific country.  I’ve received two boxes so far: Marrakesh and Paris.  In the Marrakesh box, one of the items was a jar of kefta rub.  Traditionally, this is used in, well, kefta.  Kefta is the name for Moroccan meatballs (and they are delicious).  But I wanted chili tonight…so I added the kefta rub to the Italian sausage as I was cooking it.  DELICIOUS!

Kefta Rub

For the record, if you can’t get your hands on a jar of kefta spice blend, it contains a mixture of cumin, paprika, morita pepper, mint, coriander, cilantro, and cinnamon.  I’m not sure what ratio they’re in; however, from the smell of the spices, it seems heavy on the cumin and paprika…so mix it at will!

Wonky Chili (Whole 30 without the Dairy Toppings, Primal with the Dairy Toppings)

Serves 4-6

1 pound ground meat (I used hot Italian sausage)

2 Tbsp kefta rub

42 oz diced tomatoes

1 large onion, chopped

16 oz salsa verde

4 oz diced green chile

 

1.- In a large skillet over medium-high heat, cook ground meat while crumbling.  When the meat starts to brown, add in the kefta spices and continue cooking until fully browned, stirring frequently.

2.- Add meat to the bottom of the slow cooker.  Top meat with onion, tomatoes, salsa verde, and green chile.  Stir, cover, and cook on low for 4-5 hours (or on high for 2-3 hours).  Top with your favorite chili toppings.

Coconut Shrimp Cakes (Whole 30 Compliant)

Coconut Shrimp Cakes

So, this is weird…the recipe that this originally came from calls for everything like I made it this time.  I made these a little differently than I’ve made them in the past (I changed the recipe the first time I made them), but I’m going to give you the recipe for the way I normally make them instead of how I made them this time.  They were good, but not as good as they normally are.  The difference is that this time, I didn’t put some of the salsa in with the shrimp mixture.  You don’t have to include the salsa in the cakes if you don’t want to; however, without it, they’re a little dry and it tastes like something is missing.

That being said, these are delicious!  They pair well with just about any side dish, but this time I just set them on some greens with a little extra shredded coconut.  They could go with cauliflower “rice,” squash, vegetable saute…they are especially tasty alongside roasted sweet potatoes.   I mean, “any side dish” pretty much covers it.

Coconut Shrimp Cakes (Whole 30 Compliant)

Serves 4

1 C shredded, unsweetened coconut

1 egg

1 pound cod fillets

1 pound shrimp, peeled and deveined

salt

coconut oil

1/2 pineapple, cut in chunks

2 green onions, sliced thin

2 Tbsp cilantro

1 Tbsp apple cider vinegar

Juice of 1 lime

salt

1.- In food processor, pulse pineapple, cilantro, apple cider vinegar, and lime juice until a salsa consistency.  Stir in green onions and add salt to taste.  Put in small bowl and set aside.

2.- In food processor, pulse cod, shrimp, egg, salt, and 1/2 C pineapple salsa until they are a thick paste and relatively smooth.

3.- Put coconut in small bowl.

4.- Form mixture into golf ball-sized balls.  Roll in coconut and flatten to make discs.

5.- In large skillet, melt coconut oil over medium heat.  Fry cakes 3-4 minutes per side or until cooked through.  Serve with pineapple salsa.

 

Buffalo Ranch Chicken Stuffed Peppers (Whole30 Compliant)

 

buffalo ranch chicken stuffed peppers

I’m not a fan of stuffed peppers.  It’s a general rule to which I adhere.  I think it’s because most people stuff their peppers with some combination of ground meat and rice…and those are not textures of tastes that I enjoy together.  Call me weird…I just don’t like it.  I do, however, like buffalo chicken…so I figured I’d try out the recipe I saw last week for this.  I changed it up a bit, but the general idea of the recipe is still there.

I have to be honest with this post: I still didn’t enjoy them as much as I thought I would…but not because of the flavors.  Apparently I just don’t like the texture of baked peppers.  The innards were delicious and I ate them all.  I tried some of the pepper, I really did!  But I didn’t like that part.  Oh well, maybe I’ll try it again at some point.

 

Buffalo Ranch Chicken Stuffed Peppers

Serves 4 (with 4 peppers)

3-4 chicken breasts (basically one breast per pepper)

3-4 peppers of your chosen color

1 medium onion, sliced

1 tsp chives

1 tsp dill

1 tsp parsley

1 tsp garlic powder

1 tsp onion powder

salt and pepper

3 Tbsp butter + 4 tsp butter

1/2 C Frank’s RedHot Hot Sauce

 

1.- Preheat oven to 350.  Mix together chives, dill, parsley, garlic powder, and onion powder.

2.- Lay chicken on a parchment-lined baking sheet.  Place onion slices around and on the chicken.  Salt and pepper chicken and onions.  Sprinkle half of the mixed herbs over the chicken and onions.  Place 1 tsp of butter on top of each chicken breast.  Bake for 30-40 minutes, or until chicken is cooked through.

3.- Melt 3 Tbsp of butter in a saucepan over medium-low heat.  Once melted, add hot sauce and whisk until mostly combined.  Add in the rest of the herb mixture and continue whisking until incorporated.

4.- When chicken is cooked, chop it and onions into small cubes.  Add to the hot sauce mixture and stir to coat.  Fill each pepper with the chicken mixture and set in a baking pan (I put each one in a ramekin so they wouldn’t fall over).  Bake 30-40 minutes.  Serve with guacamole.

 

Guacamole

3 avocados, flesh mashed

2 Roma tomatoes, chopped

1 medium onion, chopped

1/2 C chopped cilantro

2 cloves garlic, minced (or 1 clove if it’s large)

Juice of 2 limes

salt and pepper

1.- Mix tomatoes, onion, cilantro, and garlic in a bowl.

2.- Mash avocado in a separate bowl.  Add lime juice, salt, and pepper, and stir to combine.

3.- Mix everything together.

 

Smoothie-sicles! (Whole30 Borderline)

 

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My toddler is ADDICTED to popsicles.  I can’t say that I blame him…they’re delicious and summers in San Antonio are much like sitting on the surface of the sun while a one-legged goat is trying to fan you with a post-it note.  Let’s just say…it’s hot, and eating frozen juicy treats is just what the thermostat ordered.  So instead of beginning his addiction to chemicals and high-fructose corn syrup, I decided to make a healthier alternative.

 

I’ve seen a recipe bouncing around Facebook and Pinterest for about a year now for popsicles made out of chopped fruit and coconut water.  They look cute and all, but since I’m trying to appeal to a 2-year old, I wasn’t sure that he would like them that way.  Also…chopping fruit is somewhat of a tedious task when you’re chasing around a hurricane that has arms and toys.  I’ve labeled this as “Whole30 Borderline” for a couple reasons:

1.  Although smoothies are not expressly forbidden, they aren’t exactly an optimal choice.  You should really be eating your nutrition, not gulping it all down in two seconds.  I basically axed this as a possible reason to not label them as Whole30 because the standard popsicle mold holds what?  A quarter cup of liquid per popsicle?  If you’re on a Whole30, just don’t eat 40 of these and you should still be within compliance.

2.  This IS, however, borderline SWYPO (sex with your pants on).  It sort of falls into the category of replacing a SAD treat with paleo-compliant foods…but I don’t know many other people (toddlers of the world aside) who have an unhealthy relationship with popsicles.  If you are making these in order to shove paleo food into your typical SAD treats…then they aren’t compliant.  If you are making these as an occasional frozen treat for the summer, in my opinion, your Whole30 isn’t blown.

 

Pay no attention to the toy explosion in the background…typical 2-year old boy

 

popsicle1

 

Smoothie-sicles (Whole30 Borderline)

You can make this with whatever fruit catches your fancy–but here is the grouping that I chose

 

Handful of blueberries

1 kiwi, peeled

1 peach, pit removed

2 Tbsp fresh cilantro

Coconut water

Almond milk

 

1.  Dump all the solid ingredients in the blender.

2.  Add coconut water basically to cover fruit.  The amount of liquid depends on your molds–mine hold about a quarter cup each…so all amounts are relative to your popsicle molds.  I added about a quarter cup of almond milk at the end, just to give it a little more nutritional boost.

3.  Whiz all of this in the blender until it’s thick and creamy.  Well, as thick and creamy as water-based foods get.  Pour into popsicle molds, insert whatever sticks come with your molds, and freeze until solid.  Voila!

 

Isak, post-popsicle

popsicle2