Red White & Blueberry Popsicles

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I made these popsicles last summer for the first time and it is one of my favorite posts. Not only are they delicious, but they are healthy and so cute, all at the same time.

Be warned, when making striped popsicles, it does take a little time because you have to freeze each layer before adding the next but it was so much fun for me to make these over the course of the day. Might be a fun project for little ones to help with on a warm summer day and keep them looking forward to the next step all day long before finally getting to devour these delicious treats.

Everyone have a fun and safe 4th of July, take time to enjoy the family, friends, food and fireworks!

Red White & Blueberry Yogurt Popsicles
Makes 6 popsicles
1 cup blueberries
1 1/2 cup raspberries
1 cup vanilla Greek yogurt

1. Use a food processor to puree the blueberries. If they come out a bit more purple than blue (like mine did) just add a spoonful or two of the Greek Yogurt and a few drops of blue food coloring until you get the desired shade of blue. When you achieve the right color, you want to make sure the fruit is pourable, if it is too thick, try adding a tablespoon of water. You can also puree your raspberries ahead of time, adding 1-2 tablespoons of water. Place pureed raspberries in a separate bowl and keep refrigerated until use.
2. Spoon 2 tablespoons of the  blueberry mixture into the bottom of each popsicle mold. After each pour you’ll need to do a little clean up, you don’t want too much extra on the sides of the mold as this will cause your stripes to look a little mangled. Don’t get too fussy because you want it to look a little rustic.
3. Put the mold in the freezer and freeze for 1 hour.
4. Remove molds from freezer and add a small stipe (about 1 tablespoon) of vanilla yogurt to each mold. After you’ve added the first layer of yogurt, insert your popsicle sticks, trying to push them into the layer of blueberry a bit. Hold the sticks in place by placing a piece of tin foil over each mold. Place back in the freezer for another hour.
5. Remove molds from freezer, remove foil and add a small stripe (about 1 tablespoon) of raspberry puree. The sticks should stand on their own at this point so you won’t need the foil any longer.
6. Continue alternating white and red stripes, freezing for 1 hour after each, until you have filled the mold (I had 1 large layer of blueberries, 2 layers of raspberries & 3 layers of yogurt).
7. When you are ready to serve, hold the mold under hot running water to loosen (be careful not to let water splash near the opening), after about 30 seconds you should be able to easily remove the popsicle from the mold.

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Dark Chocolate Blueberry Oatmeal Muffins

IMG_4308 I’m getting a little tired of pre-made scrambles every morning so I thought I’d try something new. I still wanted something healthy but I also needed something tasty that my husband will eat…enter baked oatmeal muffins…made with NO FLOUR! These are easy to prepare ahead of time, customize with whatever toppings you prefer and grab and go as you head out the door in the morning.

Oatmeal Muffins
Makes 24 muffins
2 eggs
1 tsp vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
1/2 cup honey
5 cups old fashioned rolled oats
2 Tbsp almond meal
1 Tbsp ground cinnamon
3 tsp baking powder
1 tsp salt
2 1/4 cups 1% milk
Toppings: walnuts, blueberries, chocolate chips or whatever your heart desires

1. Preheat oven to 350°F.
2. Mix eggs, vanilla, applesauce, banana, and honey together in a large bowl.
3. Add in oats, almond meal, cinnamon, baking powder, salt and mix well with wet ingredients. Add milk and combine.
4. Spray muffin cups with cooking spray. Pour approximately 1/4 of mixture into each cup.
5. If using toppings, add them onto the tops of the muffins. I used blueberries, dark chocolate chips and chopped walnuts. You can also mix frozen fruit right into the batter. Bake 30 minutes or until a toothpick in the center comes out clean. Allow to cool completely before eating (muffins may not come out of liners cleanly if they are not cool)

Red White & Blueberry Popsicles

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These HAVE to be the cutest popsicles you’ve ever seen!!! And a perfect treat for your 4th of July celebration. I got this recipe off of The view from great island, a food blog that I am now obsessed with. She uses bright, colorful foods, has beautiful photographs and makes everything look mouth-watering!

Be warned, when making striped popsicles, it does take a little time because you have to freeze each layer before adding the next but it was so much fun for me to make these over the course of the day. Might be a fun project for little ones to help with on a warm summer day and keep them looking forward to the next step all day long before finally getting to devour these delicious treats.

Red White & Blueberry Yogurt Popsicles
Makes 6 popsicles
1 cup blueberries
1 1/2 cup raspberries
1 cup vanilla Greek yogurt

1. Use a food processor to puree the blueberries. If they come out a bit more purple than blue (like mine did) just add a spoonful or two of the Greek Yogurt and a few drops of blue food coloring until you get the desired shade of blue. When you achieve the right color, you want to make sure the fruit is pourable, if it is too thick, try adding a tablespoon of water. You can also puree your raspberries ahead of time, adding 1-2 tablespoons of water. Place pureed raspberries in a separate bowl and keep refrigerated until use.
2. Spoon 2 tablespoons of the  blueberry mixture into the bottom of each popsicle mold. After each pour you’ll need to do a little clean up, you don’t want too much extra on the sides of the mold as this will cause your stripes to look a little mangled. Don’t get too fussy because you want it to look a little rustic.
3. Put the mold in the freezer and freeze for 1 hour.
4. Remove molds from freezer and add a small stipe (about 1 tablespoon) of vanilla yogurt to each mold. After you’ve added the first layer of yogurt, insert your popsicle sticks, trying to push them into the layer of blueberry a bit. Hold the sticks in place by placing a piece of tin foil over each mold. Place back in the freezer for another hour.
5. Remove molds from freezer, remove foil and add a small stripe (about 1 tablespoon) of raspberry puree. The sticks should stand on their own at this point so you won’t need the foil any longer.
6. Continue alternating white and red stripes, freezing for 1 hour after each, until you have filled the mold (I had 1 large layer of blueberries, 2 layers of raspberries & 3 layers of yogurt).
7. When you are ready to serve, hold the mold under hot running water to loosen (be careful not to let water splash near the opening), after about 30 seconds you should be able to easily remove the popsicle from the mold.

Enjoy! And have a safe and happy 4th of July!

Whole Wheat Blueberry Muffins

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I’m always looking for easy on-the-go breakfast items for my husband to eat on the way out the door that are still relatively healthy. These whole wheat blueberry muffins certainly fit the bill. I tried to keep the ingredients whole wheat and organic and rather than using milk, I used Almond milk instead. They turned out DELISH and perfect for workday mornings. Try them out and let me know what you think!

1 cup old fashioned oats
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup unsweetened original almond milk
2 eggs
1/4 cup canola oil
1 tsp vanilla extract
1/4 cup sugar
1 cup frozen blueberries
1/2 cup brown sugar (topping)
1/4 cup unbleached all-purpose flour (topping)
1/4 canola oil (topping)

1. Preheat oven to 400ºF
2. Prepare muffin tin with liners
3. In a large bowl, combine oats, whole wheat flours, baking powder and baking soda
4. In a medium bowl, beat the eggs, almond milk, canola oil, vanilla extract and sugar together
5. Add the wet mixture to the dry mixture and stir
6. Gently fold in the blueberries (to avoid smashing them)
7. Pour the mixture into the muffin cups, filling 3/4 full
8. Mix together brown sugar, unbleached all-purpose flour and canola oil
9. Evenly distribute brown sugar mixture to the tops of the muffins
10. Bake for 20-25 minutes

Enjoy!