Strawberry & Blueberry Lemonade Frozen Pops

Strawberry & Blueberry Lemonade Frozen Pops
Number of Servings
Serves 4
Ingredients
  • 2 lemons
  • [q:1 1/2] cups water, divided
  • [q:1/2] cup sugar
  • 1 cup strawberries or raspberries
  • 1 cup blueberries
Directions
  1. Make the simple sugar syrup by mixing 1 cup water and [q:1/2] cup sugar in a small saucepan over low-medium heat. Heat the mixture, stirring constantly, until the sugar dissolves and the liquid becomes clear. Let it cool and refrigerate it in a sealed container.
  2. Make the strawberry-raspberry purée by blending the berries until a thick liquid is formed. Add as little water as necessary to allow the fruit to blend. Repeat the process with the blueberries. Store the purées in sealed containers in the refrigerator.
  3. Mix the juice of 1 lemon, [q:1/4] cup water, 2 Tbsp of simple sugar syrup and 1 to 2 spoonfuls of strawberry-raspberry purée in a martini shaker or a pitcher. (In place of the simple syrup, you can substitute 1 Tbsp sugar.) Add more simple sugar syrup or strawberry-raspberry purée to taste. Repeat the process with the blueberries to make the blueberry lemonade.
  4. Pour the juice into the popsicle molds. Add a few sliced strawberries or raspberries into the molds with the strawberry lemonade and a few frozen blueberries into the molds with the blueberry lemonade.
  5. Place the lids on the popsicle molds and place them in the freezer.
  6. Freeze them for several hours or until the juice is frozen.
  7. Remove them from the freezer and gently pull the popsicles out.
Nutrition Info
With strawberries and 1 Tbsp sugar: 30 Calories, 0 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:3] Vitamin C. With blueberries and 1 Tbsp sugar: 39 Calories, 1 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 7 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:1] Vitamin C
 

Strawberry Kiwi Smoothie

Strawberry Kiwi Smoothie
Prep Time
10 minutes
Number of Servings
4
Ingredients
  • 1 cup apple juice
  • 1 container (8 oz) strawberry nonfat yogurt
  • 2 whole kiwi fruit, peeled and chopped
  • 1 package (10 oz) frozen unsweetened strawberries
  • 1 tsp almond extract
Directions
  1. In blender, place apple juice, yogurt, and kiwi. Blend until smooth.
  2. Add strawberries and almond extract. Blend again until smooth and thick.
  3. Serve immediately. (Unused portions may be frozen.)
Nutrition Info
166 Calories, 3 g Protein, 36 g Carbohydrates, 5 g Fiber, 2 g Total fat (1 g sat), 59 mg Sodium, Vitamin C, Vitamin K, Calcium, Copper, Manganese

Strawberry & Spinach Energy Smoothie

Strawberry & Spinach Energy Smoothie
Ingredients
  • 1 cup organic strawberries
  • Handful of organic baby spinach (use as much as you like, about [q:1/2] cup or 10 baby leaves is a good portion)
  • 1 Tbsp Energy 28 by Natural Vitality
  • [q:1/2] Tbsp Plant-Sourced Minerals by Natural Vitality
  • 1 cup coconut water
  • 2 Tbsp organic agave nectar or a pinch of stevia
  • (completely optional) I did not use any additional sweetener in mine because there is plenty of sweetness in the strawberries and coconut water; but if you prefer it sweeter, a little agave or stevia would be great.
Directions
  1. Refrigerate all ingredients (including the supplements, as they need to be stored in the refrigerator anyway after opening); wash and remove stems from the strawberries, and place everything in a blender. Blend for a few minutes until all is pureed, sweeten if desired and pour into a glass. Enjoy immediately!
  2. For a chilled version, freeze strawberries and use them instead of ice. Blend the strawberries first and add in all the other ingredients. Mix and serve.

Grilled Salmon with Strawberry Avocado Salsa

Grilled Salmon with Strawberry Avocado Salsa
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients

Salsa

  • 2 cups peeled and chopped peaches
  • 1 avocado, diced
  • [q:1/2] cup grape tomatoes, halved
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice

Salmon

  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • [q:1/2] teaspoon kosher salt
  • [q:1 1/2] teaspoons olive oil
  • 4 (6 to 8 ounce) salmon fillets
  • Lime wedges for serving
Directions
  1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
  2. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
  3. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
  4. Serve the salmon hot, with the salsa on top and the lime wedges on the side.
Nutrition Info
613 Calories, 48 g Protein, 125 mg Cholesterol, 16 g Carbohydrates, 8 g Total sugars (1 g Added sugars), 5 g Fiber, 40 g Total fat (8 g sat), 450 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Vitamin E, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Vitamin C, [nutrition:2] Folate, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin K, Zinc

Multiberry Smoothie

Multiberry Smoothie
Ingredients
  • [q:1/4] cup vanilla yogurt (preferably low-fat)
  • [q:1/4] cup fresh strawberries
  • [q:1/4] cup fresh raspberries
  • [q:1/4] cup fresh blueberries
  • [q:1/4] cup water
  • [q:1/4] cup ice
  • 1 packet of AlternaVites Kids, any flavor
Directions
  1. Place all ingredients in blender. Blend until smooth and creamy. Enjoy!
Nutrition Info
106 Calories, 4 g Protein, 3 mg Cholesterol, 22 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 4 g Fiber, 1 g Total fat (1 g sat), 41 mg Sodium, [nutrition:5] Vitamin A, B1 (thiamine), B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin E, Folic acid, Iodine, Pantothenic acid, Zinc, [nutrition:1] Biotin, Calcium, Magnesium, Manganese, Phosphorus

Gluten-Free Strawberry-Rhubarb Crisp

Gluten-Free Strawberry-Rhubarb Crisp
Prep Time
20 minutes
Number of Servings
4
Ingredients
  • 1 cup chopped fresh or frozen rhubarb ([q:1/2]-inch pieces)
  • 2 cups fresh strawberries, halved
  • 2 tsp lemon juice
  • [q:1/4] cup sugar
  • 2 Tbsp cornstarch
  • 2 cups store-bought gluten-free granola
  • 2 Tbsp butter, cut into small pieces
Directions
  1. Preheat oven to 350º.
  2. In a large bowl, sprinkle rhubarb and strawberries with lemon juice.
  3. Add sugar and cornstarch and toss to combine.
  4. Transfer mixture to a glass baking dish.
  5. Top with granola. Dot butter evenly over top.
  6. Cover and bake for 20 minutes.
  7. Uncover and bake for an additional 10 minutes, or until fruit is bubbly around the edges and granola topping is browned.

Organic Strawberry Jam

Organic Strawberry Jam
Ingredients
  • 2 pounds fresh organic strawberries
  • 4 cup organic sugar
  • [q:1/4] cup organic lemon juice
Directions
  1. In a large mixing bowl, crush berries until you have 4 cups.
  2. In a saucepan, mix together the mashed strawberries, sugar, and lemon juice.
  3. Stir over low heat until sugar is dissolved.
  4. Increase heat to high, and bring the mixture to boil, stirring often.
  5. Cook for approximately 15 minutes - or until mixture reaches 220 degrees.
  6. Transfer to jars, leaving [q:1/4] to [q:1/2] inch headspace.
  7. Place lids and rims on jars
  8. Place in a water bath for 20 minutes.

Dairy-Free Strawberry Ice Cream

Dairy-Free Strawberry Ice Cream
Ingredients
Directions
  1. Combine all ingredients in a blender and mix until smooth.
  2. Transfer to a 13 by 9 metal baking sheet and place in the freezer
  3. Freeze until firm, stir every [q:1/2] hour
Nutrition Info
112 Calories, 2.9g fat, 16.2g carbohydrates, 1.4g fiber, 11.2g sugar, 9.2g protein, 88.8mg sodium

Strawberry Muffins

Strawberry Muffins
Ingredients
  • [q:1 1/2] cups chopped fresh strawberries
  • [q:1/2] cup white sugar
  • [q:1/4] cup white sugar
  • [q:1/4] cup butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • [q:1 3/4] cups all-purpose flour
  • [q:1/2] tsp baking soda
  • [q:1/4] tsp salt
  • [q:1/4] tsp ground nutmeg
Directions
  1. Preheat oven to 425 degrees
  2. In a small bowl, combine the strawberries and [q:1/2] cup sugar. Set aside for 1 hour. Separate berries from liquid, reserving both.
  3. In a medium bowl, cream together the butter and [q:1/4] cup sugar until light and fluffy. Beat in the eggs one at a time. Stir in vanilla.
  4. Combine flour, baking soda, salt and nutmeg in medium bowl. Stir flour mixture into creamed mixture alternating with reserved berry juice.
  5. Gently stir in berries. Spoon batter into the prepared muffin cups.
  6. Bake for 18 to 20 minutes.
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