One of my favorite ways to "treat" my girls during the summer is to let them have a popsicle for breakfast. But let's get something straight -- I don't give them icy-pops or fudge bars first thing in the morning. The popsicles I make at home are basically a frozen smoothie, and they love them! They think they're getting such a special treat, but in reality it's a healthy breakfast that takes hardly any time to make (besides waiting for them to freeze).
You can totally sneak some veggies or chia seeds in here, if you'd like. I kept it pretty simple this time, since Julep was helping me make them. She likes to eat all the fruit out of the blender before I can even get them made, so I have to work fast. But, off the top of my head, some good mix-ins for this particular recipe would be spinach, carrots and cucumber. If you add those, add some green grapes, too. They'll balance out the sweetness after adding all that veg, without having to resort to honey/agave/maple syrup.
R E C I P E
Makes 6 popsicles (plus some, which can be served immediately as a smoothie, since waiting for popsicles to freeze is SOOO hard)
Ingredients:
2 Fresh mangos, peeled and diced. Check out this link for how to cut a mango like I've done in the photos!
2 Cups frozen strawberries
1 1/2 Cups coconut water
Directions:
Add all the ingredients to a high powered blender and whir away until you have a completely smooth mix. Pour into 6 popsicle moulds and freeze at least 4 hours before serving.
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