Healthy, Frugal, Yummy Popsicles and Smoothies

In our house, popsicles are a major relief in the summer. But, I can't stand otterpops or other super sugary popsicles. My kids can, but I just can't even stand having them in the house. We've found a few healthy, yummy, non-sugar laden options at local stores. They're pretty expensive, though.

I also hate wasting those little bits of fruit that just barely don't get consumed or have a slight bruise, etc.

This is why I love, love, love home popsicle molds. (Though you don't actually need them, as shown in this blog - look at the "For a Popsicle" post). And ice cube trays. And my freezer. Here's how I make my favorite summer treat -

Pre-popsicle time:

Whenever cutting/preparing/throwing away fruit, keep a freezer safe container ready. Put in slightly bruised portions, all you can get from fruits that have begun to dehydrate, strawberry tops (leaves haven't poisoned us yet), etc. I even put in leftover bits of fruit that my kids don't finish, since it will be in the freezer and bacteria won't be able to grow. Just don't put anything super slimy or covered in mold... that stuff is good for compost.


Keep the freezer safe bowl with fruit in the freezer until you have enough for or are ready to make popsicles. And make sure you remember where it is, 'cause you don't want freezer burned fruit.


Day of Directions: (basically, making a fruit smoothie)

Frozen fruit bits
Juice/milk/soymilk
popsicle mold or cups/popsicle sticks
Blender
empty Ice Cube Tray (if you have extra)

Put frozen fruit in blender. Add sufficient liquid so the fruit blends. Pour into molds, and stick molds in freezer. If there is leftover, pour into ice cube tray to use for smoothies (sorry for the ugly pic... I had just used ours up, and this at least illustrates the point).


Just wait a few hours and there's yummy, fantastically healthy popsicles. I have yet to feel the need to add sugar to any of these; the variety of fruit seems to keep it from being too tart.


For smoothies - Well, either just use the popsicle mix as a smoothie (that's basically what it is). Or, for a creamy version, put the smoothie cubes from the ice tray in the blender and add juice and cream (I use soy cream, since I don't do much dairy), blend and enjoy. Super easy. And our popsicles and smoothies cost us almost nothing!

Sexy Pasta

Ok, so it's not really sexy, but Sophia Lauren is. And I read this little article on her. It talks about how she eats. Granted, genes and metabolism probably have something to do with her great looks as well, but I am of the opinion that eating small portions of food that tastes good is probably better than going on diet after diet to stay skinny. But, that's me.

Anyway, this is what I made based on reading about healthy Italian fare.

Roasted Veg and Pasta

Roasting Veggies: Heat oven to 500+ degrees F. Cut large pieces of:

different colored sweet peppers,
heirloom tomatoes in quarters or eights (whole if cherry type),
garlic (leave the skin on; they'll pop out after being cooked),
onions quartered,
thick slices of zucchini, eggplant, portobello mushroom, or summer squash.

In large bowl or plastic bag, toss all veg except tomatoes and garlic with 1-3T oil and 1 t salt. Place in one layer on a cookie sheet (2 if you have too much). Put in oven for 5-10 min.


Cook Pasta: Cook enough portions for the number of people, about 1/2 C - 3/4 C per person.

Once cooked, place pasta on plates and then cover with an assortment of roasted veg. You might want some pieces cut a bit before putting it on. Garnish with fresh oregano if possible. Otherwise sprinkle with dried basil or oregano.


Roasted Veg can be saved in the fridge and added to tacos, enchiladas, pureed into pasta sauce, soups, or put in sandwiches (especially panini style or hot sandwiches). Super yum and lots of options. Sorry for no pics - everything gets eaten before I remember to take a pic.