Easy Yogurt Breakfast Popsicles

Easy Breakfast Yogurt Popsicles

Popsicles for breakfast??? Yes please!! These super easy popsicles take just 5 mins to make and they are healthy enough to eat for breakfast.  Made with greek yogurt, fresh fruit, and topped with granola, they make a complete breakfast!

IMG_1306

My kids think they are getting a treat every am but little do they know these popsicles pack some good nutrition.  The greek yogurt provides calcium and protein, the fresh fruit provides a ton of vitamins, and the granola packs extra protein and fibre.

You can use any fruit you like and if you are vegan you can use a dairy free yogurt instead of Greek yogurt.  The combinations are endless and they are a great summer treat for those looking for a healthy option!

Yield: 6-8 Popsicles

Prep Time: 5 minutes

Total Time: 4 hours 5 minutes (to freeze)

Ingredients

  • 1 Cup Greek Yogurt (or vegan yogurt of choice)
  • 1/2 Cup Milk (almond milk/coconut milk for dairy free)
  • 2 tsp Honey (maple syrup if you are vegan)
  • 1/2 Cup Granola
  • 1 Cup Berries/chopped Fruits

Directions

  1. Mix together the milk, yogurt and 1 tsp of the honey.
  2. Divide the mixture between your popsicle molds.
  3. Place a few berries into each mould.
  4. Mix the last teaspoon of honey with the granola (you can place the honey in the microwave for 10 sec if you are struggling to mix it) and top the yoghurt with a little granola mixture.
  5. Place a wooden ice cream stick into each mould and place the popsicles into the freezer for at least 4 hours before consuming.
  6. To remove the popsicles, run the mould under a little hot water until they come loose.
  7. Enjoy!

xo Chelsea

 

Cinnamon Apples & Vanilla Nice Cream

Cinnamon Apples & Vanilla Nice Cream

facetune

I have a big sweet tooth and I like to make dessert but am always looking for one that feels like I’m eating a treat but is actually good for you!  These cinnamon apples and vanilla nice cream remind me of apple pie and ice cream but have no added sugar, are super easy to make, and have a fraction of the calories!

I usually make a big batch of the cinnamon apples as they can be used as a snack, for dessert, or added to your oatmeal for breakfast.  All they are is cooked apples and cinnamon so they are super healthy!  It really is amazing how good apples taste when they are cooked.  The sweetness really comes alive compared to raw apples.  The nice cream is also my new favourite now that I am trying to cut refined sugar.  It’s super versatile and can be made into any nice cream flavour without the need for a fancy ice cream maker!  Add peanut butter, fruit, nuts, or chocolate and you can enjoy a knock off version of your favourite ice cream in minutes.  I think you will be pleasantly surprised at how good nice cream is.  My kids have no idea it’s not the real thing!!

Cinnamon apples

Ingredients:

6 apples   (I used 3 Granny Smith and 3 Gala apples. Granny smith apples have the lowest sugar content compared to other apples so you can use all granny smith apples if you are looking to cut back on the amount of natural sugar)

1/2 cup water

1 tsp cinnamon (add more if you love cinnamon or just a dash if you prefer less cinnamon)

Instructions:

  1. Peel, core, and slice your apples into thin pieces.
  2. Place your apples, water, and cinnamon in a pot and simmer on low for 10-15 mins until apples are tender.  Add a tbsp more water if the water disappears before the apples are cooked.
  3. Blend your apples in a blender if you want an applesauce texture or leave as is if you prefer them in slices.

 

Vanilla Nice Cream

Ingredients:

3 frozen ripe bananas cut into pieces

*I peel, cut, and then freeze my bananas when they go ripe and leave them in the freezer in case I have a late night nice cream craving or want to add them to a shake.  You will want to use ripe bananas (brown ones) or else you won’t get the same sweet flavour.

1/4 cup coconut milk

*I find the nice cream tastes better and is more creamy when you add coconut milk but you can leave it out if you don’t want the added creaminess or fat.

1/4 tsp vanilla

Instructions:

  1. Place your frozen bananas, coconut milk, and vanilla in a high-speed blender or food processor and blend.
  2. Scrape down the sides of the bowl if you find the bananas are sticking as you go.  Continue to blend until smooth, approx 3 mins.  If your bananas are really frozen it sometimes helps to let them sit at room temperature for 5 mins so they thaw slightly before processing.
  3. Serve immediately if you like soft serve or place the nice cream in an airtight container and place it in the freezer for 30 mins.  This will allow it to set and firm up.  I tend to double the batch and place the leftovers in the freezer so that I have a healthy treat on hand anytime I’m craving something sweet.

I hope you enjoy!!

xo Chelsea

 

Raw Vegan Lemon Cheesecake with Blueberry Sauce

Raw Vegan Lemon Cheesecake with Blueberry Sauce

 

img_9362

I tried my first raw vegan cheesecake at a local market a few months ago.  I’m a bit of a cheesecake connoisseur and I was surprised at how good it tasted even though it wasn’t made with cream cheese.  I liked that it had less sugar and was made with all natural ingredients.

I wanted to make one at home so I tried out a few recipes.  Some were made without dates, some were made with macadamia nuts, some were made with cashews and some had a lot of lemon and were a bit too tart.  After experiminting with a few recipes and tweaking things a little I finally came up with one that I love.  This raw vegan cheesecake contains just 7 ingredients and it super easy to make!  It has almonds, dates, cashews, lemon, maple syrup, coconut milk and a touch of coconut oil.

It requires no baking, is dairy free and is really creamy and decadent. Being that it is made mostly of cashews and coconut milk it has a slightly different taste than cream cheese cheesecake but trust me it is so good you will absolutely love every bite!!

Ingredients:

Crust

1 cup raw almonds

1 cup pitted dates

Filling

2 cups raw cashews (pre-soaked in water)

1 large lemon

1/3 cup coconut oil

1 can coconut milk

1/2 cup maple syrup or honey if you prefer

Topping

2 cups fresh or frozen blueberries

2 tbsp maple syrup or honey

2 tbsp fresh lemon

1/3 cup water

Instructions:

1. Place the cashews in a bowl and cover with water (approx 1/2 cup water) and soak for 8 hours or overnight. As an alternative you can also speed up the process and soak the cashews in hot water for 1 hour instead.

3. Place your can of coconut milk in the fridge for 1 hour or overnight while waiting for the cashews to soak.

2.  For the crust place the almonds, dates and a pinch of sea salt in a food processor and blend until a sticky dough forms.

2. Line a 9″ glass dish or baking pan with parchment paper and press the crust mixture into the prepared pan. Set aside.

3. Drain and pat the cashews dry and place them in your food processor. Blend the cashews until they are fine.

4. Open your can of coconut milk and scrape off the thicker cream that has solidified on top and add it to the ground cashews. *Do not use the whole can of coconut milk, just use the thicker cream on top.

5. Add the rest of the filling ingredients and blend until smooth and creamy.

6. Pour the filling over the crust and place in the freezer for 4-6 hours.

7. To make the blueberry topping place the blueberries in a saucepan along with the water, lemon and maple syrup. Cook on med heat and bring to a low boil, constantly stirring until the mixture thickens. Approx 5 mins. The sauce will thicken further as it cools.

8. Remove the cheesecake out of the freezer once it has set. Let it thaw at room temperature for 10-15 mins before serving. Cut cheesecake into pieces and top with your blueberry sauce and enjoy!!

Xo Chelsea

Serving size: 1 slice cheesecake Calories: 319 Fat: 20 g Saturated fat: 8.7 g Carbohydrates: 29 g Sugar: 18g Sodium: 10 mg Fiber: 2.6 g Protein: 6 g