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Super Easy Watermelon Ice Pops Recipe

Watermelon PopsiclesSuper hot weather calls for a super easy popsicle recipe. This icy pop has only 3 ingredients. Simply blend watermelon with lime juice and honey, and freeze the mixture in ice pop molds. To make the popsicles extra refreshing, I added chopped watermelon to the popsicle mold for a double watermelon hit in each bite. It’s summer on a stick.

Super Easy Watermelon Ice Pops Recipe
2 cups fresh watermelon chunks, seedless or seeds removed
1 tablespoon fresh lime juice
1 tablespoon honey or organic evaporated cane sugar
1/2 cup finely chopped fresh watermelon chunks, seedless or seeds removed (for garnish)
Popsicle molds
Foil squares
Wooden craft sticks

Add 2 cups watermelon, lime juice and honey to blender container. Cover and blend until liquid and smooth (mixture should look like watermelon juice). Remove and discard foam from top of juice.

Divide remaining 1/2 cup finely chopped watermelon between popsicle molds. Pour watermelon juice mixture into popsicle molds. Cover tops of molds with foil; insert wooden stick through foil. Freeze until solid, about 6 hours.

Makes 4 ice pops

Watermelon Popsicles
More Watermelon Recipes:
Cucumber Watermelon Juice
Watermelon Cucumber Salad

Product Link:
Get Vitamix Blender with Free Shipping Code (I use a Vitamix.)

Gluten Free Blueberry MuffinsThere’s nothing better than a homemade muffin bursting with blueberries. This almond flour version of a classic blueberry muffin is lightly sweetened, incredibly moist and full of berries. It’s what your weekend breakfast has been missing.

Almond Flour Blueberry Muffin Recipe
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1 large egg, lightly beaten
2 tablespoons organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/2 teaspoon pure vanilla
3/4 cup frozen blueberries (do not thaw)

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In medium bowl mix egg, sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in frozen blueberries. Divide batter among muffin cups.

Bake 25 to 30 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins

Tips:
-Be sure to use nonstick muffin liners or the muffin bottoms may stick to the paper.
-This recipe is very lightly sweetened. If you prefer sweeter baked goods, try increasing the sugar by a tablespoon or two.
-If you opt to use fresh blueberries instead of frozen, the bake time should be less. Check the muffins at least 5 minutes earlier.
Almond Flour Muffin BatterMore Almond Flour Muffin Recipes:
Almond Flour Banana Muffins
Almond Flour Pumpkin Muffins

Arugula Chop Salad This salad came together in an effort to use up stray pantry items. I recently moved, and found a few interesting items in the back of the cupboard. One such item was a can of organic hearts of palm. When life gives you hearts of palm, make chopped salad.

Chopped Salad with Avocado, Arugula and Hearts of Palm Recipe
1 stalk canned hearts of palm, rinsed and drained
1/2 a medium ripe avocado, peeled, pitted and chopped
1/2 cup fresh cherry tomatoes, halved
1 tablespoon extra virgin olive oil
1 1/2 teaspoons fresh lemon juice
fine sea salt and freshly ground black pepper
3 cups fresh arugula

Slice heart of palm into rounds. Combine heart of plam slices, avocado and tomatoes in a small bowl. Drizzle with olive oil and lemon juice; stir gently to coat. Season with salt and pepper. Serve over arugula. Toss salad just before serving.

Makes 1 big salad

Chop Salad Bowl