Popsicles for Breakfast!

I am always trying to find fun and new ways to get healthy foods into my 2 and 4 year old boys.  Unfortunately, it is often challenging (I know I am not alone!).   New and healthy foods are usually met with "mommy I don't like that", sometimes before it has even hit their plate or cup.  As a healthy eater myself, it is so important for me to provide the boys with the fuel they need for their energy and health, so I have to be creative!

I make a lot of smoothies for the boys and at times when I add in some of the extra healthy veggies (kale, spinach, avocado's) and they see it happening they almost immediately reject it.  So, you will find me making smoothies on a stealth mission to avoid them seeing what goes into it.  It's pretty ridiculous!!!  Sometimes I am successful and sometimes not so much and they say the don't like it.  Well, instead of wasting it,  I immediately pop it into a popsicle mold and put it in the freezer.  9 times out of 10 they will eat it after their dinner or for breakfast the next morning!  The best part is I can actually justify them having it for breakfast and how great of a mommy am I giving them a popsicle for breakfast?!  Here is one of my new favorite healthy smoothie/popsicle recipes.  To make it sweeter, I juice the pineapple and apples first then put them in the blender.  Depending on the day, I will sometimes also put in the whole apple and pineapple straight in the blender.

Pineapple, Spinach, Avocado/Apple Smoothie

1 Whole Pineapple Juiced or Whole

4 Whole Apples Juiced or Whole

1 Avocado

1 Can full fat organic coconut milk

2 Cups of Spinach or Kale

If you are looking for more smoothie and shake recipes, check out this link below!

Clean Eating Shake Recipes

These are also my favorite popsicle molds for the kiddos!!!

Awesome Popsicle Molds!

Lemon Basil Quinoa Salad

Quinoa has been a fairly new addition to my diet within the last year and I can honestly say that I LOVE it!  I am always looking for new ways to make it.  I have used it for breakfast, lunch and dinner!  This recipe is one of my favorites and it is the perfect salad/side to take along with you for July 4th to ensure you have something clean to eat at the BBQ you are going to!

Quinoa has so many benefits.  It is high in fiber and has almost twice what other grains have and is so beneficial in our diets.  It helps aid in proper digestion, lowers cholesterol and glucose levels and also assists in reducing high blood pressure and diabetes.  It fills up our bellies and helps us to feel full longer therefore eating less calories!  Quinoa is high in protein and contains all 9 essential amino acids.  One of my favorite benefits is that is contains magnesium which is so essential in a fitness regime.  I struggle with muscle spasms at times and magnesium is so important in muscle repair to avoid those.  It is also wonderful to help avoid migraines!  These are just some of the amazing benefits of eating Quinoa!

INGREDIENTS: 

1 1/2 cups uncooked quinoa
3 cups organic vegetable broth
2 Tblsp olive oil, divided
1 tsp salt
1 cup chopped fresh basil
3 Tblsp fresh lemon juice
2 Tblsp Dijon Mustard
2 Tsp grated lemon rind
1/2 tsp ground black pepper
3 garlic cloves, minced
1 (10 oz) package frozen baby lima beans
4 cups chopped tomato (about 3-4 medium)
1/2 cup sliced green onions
1/2 cup chopped carrot
1 (15 oz) can of black beans, rinsed and drained (preferably low sodium)

DIRECTIONS:

Cook lima beans in advance or first and place in the fridge to cool while the quinoa is cooking.  Combine the quinoa and vegetable broth in a pan and bring to a boil over medium heat.  Cover, reduce heat and simmer for about 15 mins or until broth is absorbed and the quinoa is cooked.

Combine 2 Tblsp of oil, 1 tsp of salt, basil, lemon juice, dijon mustard, grated lemon rind, black pepper, and garlic cloves in a bowl and whisk until blended.  Add into the quinoa.

Add in the lima beans (cooled), green onions, chopped carrot, black beans, chopped tomato to the quinoa, stir and store in fridge until ready to serve.  The longer it sits, the more the flavors come out!

This salad is so REFRESHING!

(Adapted from Cooking Light)