Pitaya Smoothie Bowl

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Ok, guys. I have tweaked my back again and have shooting nerve pain constantly shooting down my leg. Ugh! I spent my entire weekend nursing my back. It is a itty, tiny bit better…I think. Ironically standing and moving around isn’t the most painful. Sitting down is. Work today is going to be torture I’ve decided (corporate job, sitting all day – you get the jest).

Anyways, I decided to make an antioxidant rich smoothie bowl this weekend with pitaya aka: dragon fruit. I figure the more antioxidants and super-foods I can get into my body the faster my body will heal. Speaking of my back again, you’ll never guess how I tweaked it! I was bending over to put my shoes on and then I sneezed. That’s it, that’s all I did. Crazy, right?! Granted, I already have had a bad back for the past 7yrs or so, but seriously… Sneezing can cause a strained muscle, which in turn then causes inflammation and presses on my sciatic nerve causing all this crazy pain. So the moral of this story is treat your back right while it’s still good. Do your yoga and core exercises regularly and lift heavy objects with your knees, not your back.

Ok, so back to this smoothie bowl. It’s delish, packed with antioxidants and as a bonus it’s pretty! Smoothie bowls seem more like a treat to me than a smoothie. Maybe it’s because I’m eating it with a spoon and it reminds me of a frozen treat.

 

Ingredients

  • 1 Cup frozen mango
  • 1 frozen pitaya pouch
  • 1/4 Cup – 1/2 Cup boxed coconut milk (or milk of choice)
  • 1 T honey or sweetener of choice (optional)
  • Toppings of choice (bee pollen, coconut flakes, chia seeds, nuts, sliced fruit, etc.)

Directions

  1. Place everything in your blender and blend well. If the mixture seems too thick add a bit more milk. If you prefer it to be sweeter add a bit more sweetener, blend again and taste to see if it is to your liking.
  2. The mixture should be thick enough to spoon it, a bit thicker than what a smoothie would be. Scrape out the smoothie into a bowl.
  3. Add whatever toppings you like. I sprinkled a bit of bee pollen, unsweetened coconut flakes and chia seeds on top of mine. Get creative and enjoy!

Creamy Raspberry Mango Ice Pops

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How many people love a cold, creamy dessert? These ice pops are an awesome summer treat. You’ve got a creamy coconut layer and then a raspberry-mango layer. What’s not to love?! 🙂

Growing up I remember eating my fair share of Popsicle’s. However, looking back I think they were mostly brightly colored, frozen sugar ice. I loved them as a kid and my kids will eat pretty much any frozen treat that comes their way. But I’m not fond of the standard ingredients you will find in a box of Popsicle’s.

You will usually find this trio: High fructose corn syrup, sugar and corn syrup. Why? So many sugars crammed into one ice pop! So, I decided one day I would make my own. Surely it would be easy, right? I remember freezing juice in little paper cups as a kid with a wooden stick shoved into them and it worked! I had my very own miniature ice pop. 9yr old me was super proud of this moment even though it was just frozen apple juice or grape juice.

Adult me me realized there was more to it than just freezing some juice. The flavor combos are endless and it’s super fun to make your own ice pops. Plus, they’re healthy with no refined sugar or high fructose corn syrup!

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To get a cool layered ice pop you first pour the coconut milk base into your molds and freeze for about 10-15mins and then proceed with the fruit layer. Above are the molds I use. They have worked great over the last couple of years that I’ve had them. Also, they’re BPA free!

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While the coconut milk base sets you can move onto the fruit base. I used a mixture of frozen mango and raspberries. I add in some honey to sweetened it up a bit, but this is optional. You can also use agave or maple syrup if you prefer.

Also, if you hadn’t noticed already… here is some wise, old advice. Make sure you put your blender blade in the blender BEFORE you add your ingredients (face palm). I had to scrape all of my honey drenched fruit out into another bowl. Put my blender blade in the blender and then scrape all the fruit back into my blender. Having to dirty up an extra bowl because I forgot the blade was not cool. No one needs an extra dirty dish in their sink!

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Now, when you go to blend up your frozen fruit you will probably need a little bit of liquid to smooth it out. A couple of spoonfuls of the coconut milk base would work, but will result in a slightly lighter color. Apple juice is usually my go to, but I was out. So, I grabbed what I had on hand. Which was Voss lime mint sparkling water. I know, totally weird, but it worked! The ever so slight lime mint flavor from the water complimented the raspberry-mango very well. Here is a picture of the Voss sparkling water for reference:

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You totally do not have to use this. My youngest kid just happened to have downed the last of the apple juice before I had time to notice. Sometimes you just have to improvise 😉

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After you spoon in your fruit layer on top of the coconut milk, let freeze for at least 4hrs. To loosen the ice pops from the molds either let sit at room temperature for about 15mins or run lukewarm water around the molds to help loosen them up quickly. Ta-da you have just made delicious, yet healthy ice pops you can feel good about. Did you try them out? Let me know how you liked them 🙂

Ingredients

Coconut Milk Base:

  • 1 (15oz) can full fat coconut milk
  • 1/4 Cup honey*, divided
  • 1 tsp vanilla extract

Raspberry-Mango Base:

  • 1.5 Cup of frozen mango chunks and raspberries
  • 2T honey*
  • 1/4 Cup Voss sparkling lime mint water (or apple juice)**

Directions

  1. Shake can of coconut milk well and pour into a small bowl. Add in 1/4 cup of honey minus 2T (these 2T of honey will be used for the fruit base later). Add in the vanilla and mix well.
  2. Fill ice pop molds about half to 2/3rds of the way full with the coconut milk base. Place in freezer for about 10-15mins.
  3. Place frozen fruit and honey into a blender and blend well. Scrape down sides and add 1T at a time of the Voss sparkling lime mint water (or apple juice) and blend after each addition of water or juice. Add only enough liquid to get a spoonable smoothie like texture.
  4. Take your ice pop molds from the freezer and spoon in the fruit base on top of the coconut milk base. Once all molds have been filled place a wooden stick in each mold and place molds in the freezer. Freeze for at least 4hrs or until solid.
  5. To remove from molds let sit at room temperature for about 15mins or run lukewarm water around mold to quickly release them.

*Agave or maple syrup can be used in place of the honey for a vegan friendly option.

**Only add in the liquid 1T at a time until you get a spoonable smoothie like texture.