Blueberry Frozen Puppy Pops

Blueberry Frozen Puppy Pops

There are certain things that I love about San Antonio. The fact that it's almost Thanksgiving and yesterday it 86 degrees and today will be 74 degrees is one of them. This allows me to go to a farmers market year round. I missed this while living in Colorado. However, Fortune and Choxie are not enjoying the heat so much. That being said, I made these yesterday for them. SO tasty, one can turn these into a smoothie for a quick morning breakfast ;)

Ingredients
1 cup of blueberries (I used frozen organic)
1 extra ripe banana
3/4 cup plain coconut yogurt
1 tsp of ground flax seeds

1. Mix all the ingredients in a blender, until smooth. (I had to add a little water to not over heat my blender.)

2. Pour into an ice cube tray or mold. Freeze it for about 2 hours

Papaya Smoothie

Papaya Smoothie
Serves 2

This is my go to smoothie when I have an upset stomach. For those who know me, I tend (like most women) to internalize my stress, that comes out in a sour stomach or where I can't eat anything. The ginger in this helps with that....

1 cup cubed ripe papaya (if you can find frozen, keep it on hand)
6 frozen strawberries (this helps thicken the smoothie)
1/2 cup soy milk (I use hemp)
1 Tbsp. lime juice
1 tsp. light agave nectar
1/4 tsp. grated fresh ginger

1. Place all ingredients in a blender and pulse until smooth.

In-the-Red Smoothie

In-the-Red Smoothie

Bright red berries are among the richest sources of health-promoting antioxidants. This smoothie gives you another way to drink your grapes and berries, along with other nourishing fruits. For all who feel like they over indulged this holiday season and for those who may have left over cranberries in the freezer, this is a perfect recipe.... Happy New Year Everyone! I'm having a hard time trying to figure out what is in season in Colorado since it's winter and cold.... brrr....

Ingredients

Makes about 6 servings

1 cup ice cubes
1/2 cup fresh cranberries
1/2 cup red grapes
1/2 cup fresh pineapple chunks, or 1 can (4-ounce) pineapple chunks packed in juice, undrained
1/2 cup fresh or frozen raspberries
1 tablespoon agave nectar, maple syrup, or other sweetener (optional)

Directions

Put all the ingredients in a blender. Turn the blender on low speed and gradually increase to high speed, processing until smooth.

Nutrition Information | Per serving (1/4 recipe):

calories: 52; fat: 0.2 g; saturated fat: 0 g; calories from fat: 2.8%; cholesterol: 0 mg; protein: 0.5 g; carbohydrate: 13.4 g; sugar: 9 g; fiber: 2 g; sodium: 3 mg: calcium: 20 mg; iron: 0.5 mg; vitamin C: 18 mg; beta-carotene: 21 mcg; vitamin E: 0.4 mg

Recipe by Ellen Jaffe Jones from Eat Vegan on $4 a Day