Spinach and Artichoke Stuffed Portabella Mushroom Caps

Spinach and artichoke stuffed portabella mushrooms

 

My spinach and artichoke stuffed portabella mushrooms are so easy and so delicious. Perfect for a party or as a main dish, just pair with a salad or grain and you have a hearty meal! Plus you can prepare them the day before, store in the refrigerator, and bake when ready to eat.

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*This post may contain affiliate links. If you click on the link and make a purchase I make a small commission at no extra cost to you. I only recommend products I love and use on a regular basis*

 

Clean Your Mushrooms

Cleaning your mushrooms is so important! They are always dirty, and nothing will ruin your beautiful meal more than someone biting into a clump of mushroom grit. Luckily, they are super easy to clean if you know how to do it.

First, remove the stems of the portabella caps, you need to make room for the stuffing. Don’t throw the stems away. You can chop them up and cook with them, or save them in the freezer to make vegetable stock at a later date.

All you have to do to clean the mushrooms is wipe them down with a wet paper towel. Don’t ever run mushrooms under water. They are absorbent, and you don’t want them sucking up water before you cook with them (the water will come back out of the mushrooms while cooking causing a watery mess).

Now that your portabella caps are clean place them on a greased baking tray (rounded side down). Drizzle them with a little olive oil, salt and pepper, and set aside.

 

Chop The Artichokes

Open and drain the can of artichoke hearts. I also rinse them to get rid of any excess salt that was added to the can. Artichoke hearts aren’t the easiest thing in the world to cut up with a knife, so I skip that entirely! Toss all of the artichoke hearts into a food processor and pulse 4-6 times until they are finely chopped.

Do not run the food processor on high, the artichokes will turn to a paste if processed for too long. Just pulse a few times to chop them up. If you need a great food processor Click Here to buy the one I use on a daily basis. It’s not over priced and it’s more than strong enough for a home cook. I’m not lying when I say that I love mine, and use it all the time. Plus you can toss all the parts in the dishwasher for easy clean up!

Put your chopped artichokes in a bowl and set aside while you prepare your spinach.

 

Prepare The Spinach

Measure out 2 cups of your frozen spinach. It’s important that you measure it while it is still frozen, once thawed and drained it will be much smaller. Put the spinach in a bowl and microwave it for 1 minute to thaw. Grab a clean dish towel (preferably one that you don’t mind getting stained) and put the thawed spinach on top. Wrap the dish towel around the spinach and squeeze over the sink. You want to get all of the excess liquid out of the spinach. The water will squeeze out through the towel and your spinach will remain safely inside. This step is important because we don’t want all of that water in our mixture.

Once you’ve squeezed out all of the extra liquid break the spinach back up and toss it in the bowl with your artichokes.

 

Spinach and Artichoke Stuffed Portabella Mushroom Caps

 

Combine All Ingredients and Bake

In the bowl with the artichokes and spinach add all of the remaining ingredients and stir to combine.

Grab the baking tray with your mushroom caps. Divide the mixture evenly among the portabella caps and stuff them full. Sprinkle each one with a little extra Parmesan cheese and bake them at 400 degrees for 25 to 30 minutes.

 

Spinach and artichpke stuffed portabella mushroom caps
Before baking

 

Spinach and artichoke stuffed portabella mushroom caps
After baking

 

If you try this recipe (and I hope you do!) please comment and let me know how you liked it. Also, sharing is caring! Please share on Pinterest, Facebook, and Twitter!!

 

 

The Recipe

Spinach and artichoke stuffed portabella mushroom caps
5 from 4 votes
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Spinach and Artichoke Stuffed Portabella Mushroom Caps

These creamy stuffed mushrooms are perfect for a party or as a main dish. Quick, easy, inexpensive, and healthy, just pair with a salad or grain for a hearty meal. 

Course Appetizer, Lunch/Dinner, Lunch/Dinner/Side, Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

Ingredients

  • 4 Large Portabella Mushroom Caps Stems Removed and Cleaned
  • Olive Oil
  • 1 14-ounce Can Artichoke Hearts
  • 2 Cups Frozen Chopped Spinach Measure While Still Frozen
  • 2 Cloves Garlic Minced
  • 1/4 Cup Parmesan Cheese, Grated Plus Extra For Sprinkling
  • 1/4 Cup Coconut Milk
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Paprika
  • 1/4 tsp. Salt
  • 1/8 tsp. Pepper

Instructions

Instructions

  1. Preheat your oven to 400 degrees

  2. Clean the mushrooms and remove the stems. Place (rounded side down) on a greased baking tray. Drizzle with Olive Oil and sprinkle with salt and pepper. Set aside.

  3. Drain and rinse artichokes. Place in food processor and pulse 4-6 times, until finely chopped. Place in a large bowl. 

  4. Put spinach in a bowl and microwave for 1 minute to thaw. Squeeze out excess water with a clean dish towel and add the spinach to the artichoke hearts. 

  5. Add garlic, cheese, coconut milk, and seasonings. Stir to combine. Split the mixture evenly among the mushroom caps and stuff them. Sprinkle with a little extra Parmesan cheese. 

  6. Bake for 25 -30 minutes.

DIY Vanilla Latte Sugar Scrub

DIY Vanilla Latte Sugar Scrub

 

I’m going to start this post by saying…I LOVE coffee…it’s kind of a problem. I love everything about it, the smell, the warmth, the comfort. It’s just amazing. I’m one of those people who goes to bed at night looking forward to my morning cup of coffee. It goes without saying that my DIY Vanilla Latte Sugar Scrub is my favorite. It’s exfoliating, hydrating, and the smell is AMAZING.

This sugar scrub makes a great gift, is inexpensive and easy to make, and is great for your skin.

 

Gather Your Supplies

You only need a few basic supplies for this sugar scrub (most of which you probably have in your house already).

  1. 2 Cups Organic Turbinado Sugar. You can also use Sugar In The Raw. You want a sugar that is bigger pieces. The course sugar is more exfoliating for your skin.
  2. 1/2 Cup Coconut Oil – at room temperature (not melted)
  3. 2 Tbsp. Coffee Grounds
  4. 1 tsp. Vanilla Essential Oil
  5. Medium Bowl
  6. Spoon

 

DIY Vanilla Latte Sugar Scrub

 

If you want to make this sugar scrub for as little money as possible you can leave out the vanilla essential oil. You would have a coffee sugar scrub (rather than vanilla latte) but it will still smell amazing!

 

Mix It Up

Making this sugar scrub could not be any simpler! Just put all of the ingredients into a mixing bowl and mash it all together with the back of a spoon. You need to make sure all of the coconut oil is fully incorporated into the sugar.

 

DIY Vanilla Latte Sugar Scrub

 

DIY Vanilla Latte Sugar Scrub

 

There are so many cute ways you can package this to give to your loved ones! I made this batch for my mom…she’s been sick with the flu and I thought she could use something soothing and luxurious (plus she loves coffee as much as I do). I chose to put it in cute mason jars. For one I used a pretty decorative lid (thank you Pioneer Woman), and the other I cut out a piece of cloth to put in the lid.

 

DIY Vanilla Latte Sugar Scrub

 

DIY Vanilla Latte Sugar Scrub

 

I love how cute and simple the sugar scrub looks in the mason jars.

 

Switch It Up

What I love the most about this sugar scrub is that it is super versatile. Once you know the base recipe you can choose any variations and essential oils you want. What’s the base recipe?

  • 2 Cups Sugar
  • 1/2 Cup Coconut Oil – at room temperature

One variation I do frequently is a citrus sugar scrub. To the sugar and coconut oil I add 2 Tbsp. fresh citrus zest (lemon, lime, orange, grapefruit). You can choose to do one type of citrus or a combination. If you want to add some lemon or orange essential oil to create a stronger scent you can, or just use the zest for a more subtle scent.

If you want to keep it super simple you can just do the sugar and oil, then add a teaspoon of coconut essential oil for a coconut sugar scrub.

The possibilities are endless!

 

*One important note* Do not use a sugar scrub on your face, it is too abrasive and will cause redness.

 

I hope you try this Vanilla Latte Sugar Scrub! The smell is so amazing and it leaves your skin feeling so soft! If you try it please comment and let me know how much you love it. I love to hear from you all!

Tips To Save Money During Tough Financial Times

Tips to save money during tough financial times

 

Are you going through a tough financial time? Do you struggle to make ends meet every month? Want to stay home with your kids but need help living on one income? Trying to pay off debt and put some extra money into savings? No matter what your situation is, most of us are looking for ways to save money. I wanted to write this post to share my tips and tricks on how I save my family money, and how I managed to make it through a scary financial situation.

 

*Disclaimer* I am not a financial expert and do not claim to be. I simply want to share my experiences and tips on how I save money every month. This should not be taken as professional financial advice.

 

Why I became Thrifty

I’ll never forget the day I pulled into my drive way during the middle of the day to see my husbands car. Why was he home from work so early? I got our son out of his car seat and turned to see my husband waiting at the door, I could tell something was wrong by the look on his face. He had lost his job, suddenly, and without notice.

We were both overwhelmed and scared. I wasn’t working and hadn’t worked in almost a year. My husband’s job was our only source of income, and it was just taken away. We didn’t know what we were going to do, but I knew we had to figure something out.

The next day I drove to the restaurant I had worked at two years prior, and luckily my old boss hired me on the spot (thank god!), but it was a significant pay cut from what my husband was making and not enough to support our family.

I was already a healthy person, but this was when I was forced to become thrifty.

This was when I figured out how to cut down our expenses and save as much as I could on what we needed. Luckily, my husband found a new job a few months later, but for a long 6 months we had to survive on just my income. And you know what? We did it! It was hard, but we did it.

I want to share the money saving tips I learned during those times with you!

 

Learn Where Your Money Is Going

Do you know exactly how much money each month is going to bills? Groceries? Eating out? Gas? Clothes? These are all things you need to figure out. Trust me, the answers may shock you. Before I sat down and figured all of this out I would have told you we never spent more than $100 on eating out each month. Turns out we were spending between $250-$300!

For me to figure this out I sat down and went through two full months of our bank account history online. I wrote down each transaction and separated them into groups…

  1. Mandatory bills (mortgage, electric, water, internet…)
  2. Groceries
  3. Eating out/ordering in
  4. Gas
  5. Luxury items (things we didn’t actually need, like clothes, shoes, movies, books…)
  6. Entertainment

Once I saw exactly where our money was going I realized there was a lot I could do to save. It was actually a huge sigh of relief! A lot of our income was going to things that could be cut out, and that gave me hope that we would be O.K. until my husband got another job.

 

Figure Out What You Don’t Need

This step can be hard if you’re used to living a certain lifestyle, but it’s absolutely necessary if you want to save. In our situation there were a lot of things we could cut out.

  1. We stopped going out to eat and ordering dinner in (this saved us almost $300 per month!) and started cooking every meal at home. If I didn’t have the energy to cook than we would eat oatmeal or a peanut butter and jelly sandwich. I stopped using the excuse that I was “too tired to cook” to justify spending extra money on dinner.
  2. Entertainment. If we wanted a drink we would grab a 6-pack instead of going to the bar. Instead of buying new we would rent books and movies from the library (for FREE). We would take our son to the park or library rather than expensive kid’s places.
  3. No more cable. We kept internet (Netflix!) but decided we didn’t need cable.
  4. We stopped buying luxury items for ourselves (obviously we kept our son in clothes and shoes).

If you are serious about saving money there are a lot of things you can cut out in order to do so. It takes commitment, but it’s worth it.

 

Tips to help save money during tough financial times

 

Save On Your Groceries

Groceries are one of the biggest expenses for families in America, but there are things you can do to lower the cost. I used coupons and was amazed at how much I was able to save on food, personal care, and household items. I’m not going to explain how couponing works (that’s another post!) but if you have the time and are willing to put in the work it’s an amazing way to save. Some of the resources I used when I was learning to coupon were The krazy Coupon Lady  and hip2saveThere are also A TON of blog posts out there to teach you how to coupon.

Coupons are not the only way to save at the grocery store!

Other Grocery Store Money Saving Tricks…

  1. Make a list! Statistically people will spend an average of 25% more at the store if they do not have a list. Every time you go to the store you should make a list, and stick to it – no grabbing things and just throwing them in your cart!!
  2. Shop your pantry. It’s amazing how many times I have bought a box of pasta at the store, only to come home and realize I already had two boxes in the pantry. For this reason it is so important that you take inventory of what you already have before making your list. Make a quick list of the foods you do have, and figure out what meals you can make from those items.
  3. Meal plan. Plan your weekly dinners around what you already have at home and what is on sale that week.
  4. Shop the circulars. Look at your stores weekly sale ad and use it to make your list. If strawberries are on sale this week than buy those rather than grapes. Choose the fresh fruits and vegetables that are on sale, don’t just buy what you always get.
  5. Only buy meat that is under $2.00/Lb. At my local grocery store a different type of meat will go on sale every week for less than $2.00/Lb (i’m a vegetarian now but was not back when my husband lost his job). I would also look for the “Manager Special” meat. This was the meat that was close to it’s sell/freeze date. This date is not an expiration date! The meat is not bad! It just means you should cook it or freeze it by that date. I would buy this meat (usually between 50-75% off) and put it in the freezer.
  6. Stop buying processed food/snacks. Not only do they have zero nutritional value, they are expensive and an extra cost you don’t need.
  7. Buy multiples of things when they are at 50% off or more. When an item goes on a great sale do not just buy one. If you only buy one than the next week you will have to buy that same item at full price. A good rule of thumb is to buy 8 weeks worth of a product when it is at 50% off or more. Store sales repeat about every 8 weeks, so by the time you run out it should be going on sale again!

Utilizing these tips I have managed to get our weekly groceries down to between $50 and $60 dollars a week without coupons. Don’t get me wrong, couponing was great. I just don’t have the time to do it with two babies under the age of three.

 

Search For Extra Ways To Make Money

This can be a lot easier said than done, but it’s at least worth looking into. Do you have a friend who needs a babysitter at a time when you’re normally home? Is pet sitting for your neighbors an option? Is there anything you could make and sell on Etsy? Maybe pick up a part time job on the weekends? Love to clean? You could offer cleaning services to friends and neighbors. If you’re free you can drive for Uber in the evenings and on weekends.

When we were struggling with money I would cat sit for my neighbors while they were gone. It was good, extra money that didn’t take any time away from my day job. When my older brother was trying to pay off his debt, he delivered pizzas on the weekends. He was exhausted and working 7 days a week, but just working the weekends brought him an extra $250 (on average) per week.

 

Just remember, even though times may be tough…

YOU ARE STRONG!

YOU’LL GET THROUGH THIS!

 

Tips to help save money during tough financial times

 

 

 

Strawberry Peach Valentine’s Day Cocktail

Delicious champagne cocktail-perfect for Valentine's Day!

 

With Valentine’s Day right around the corner I was feeling inspired to create a cocktail that my husband would love. After all, the whole point of Valentine’s Day is to show him how much I care! I headed off to the liquor store in search of inspiration and I am so happy with what I created. This cocktail is made with champagne, peach schnapps, and strawberry puree. It’s sweet, fruity, and romantic.

Just look at that beautiful pink color!

Valentine's Day cocktail made with champagne, peach schnapps, and strawberry puree

 

With the color and the bubbles this drink is sexy and romantic…just perfect for Valentine’s Day.

 

*This post may contain affiliate links. If you click on the link and make a purchase I may make a commission at no extra cost to you. I only recommend products I truly love and use*

 

Inspiration…

My husband and I both love brunch and we always have mimosas to go along with it. It’s not uncommon to see us having mimosas at all times during the day. We just love the fruit and bubble combination. So, when I was pondering cocktail ideas my first thought was to do a play on a mimosa.

I couldn’t just do a traditional mimosa though, that’s simply not my style. I looked in my fridge and saw strawberries and it hit me. Strawberry and Peach! It’s easily one of my favorite fruit combinations (check out my Vegan Strawberry Peach Popscicles) and I couldn’t help but dream about how perfect the pink color would be for Valentine’s Day.

 

How To Make

I’ve worked in a restaurant and bar for years, but this cocktail is easy enough for anyone to make! You start with some chopped strawberries and toss them in some sugar. I know, I know, sugar isn’t healthy. But it’s Valentine’s Day! Plus a huge part of being healthy is moderation, so lets splurge today. Let the strawberries and sugar sit for about 30 minutes. The sugar causes the strawberries to release their juices and creates a sweet syrupy coating on them.

 

Strawberry Peach Champagne Valentine's Day cocktail

 

After your strawberries have gotten all syrupy (is syrupy even a word?) toss them in the blender and blend until smooth. Honestly, I didn’t use a blender…because I don’t own one. I know, it’s shocking! But I love my food processor and it can do anything a blender does, so why buy another appliance? (In need of a great food processor that’s not super expensive? Click Here to see the one I have and use almost daily!)

Now that you have a strawberry puree it’s time to make your cocktail. Grab 2 glasses and pour the puree in the bottom (split evenly between the two). You want to make sure to put the puree in first because the process of adding the champagne will mix everything together. Add 1/2 a shot of peach schnapps and then top with champagne. That’s it! I threw a fresh strawberry in mine and served it in a small mason jar for a rustic appeal I knew my husband would love.

 

Strawberry Peach Champagne Valentine's Day Cocktail

 

 

The Recipe!

If you try this recipe (and I hope you do!) please comment and let me know! I love to hear from you all, and remember sharing is caring. Share on Facebook, Pinterest, and Twitter!

 

Delicious champagne cocktail-perfect for Valentine's Day!
5 from 4 votes
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Strawberry Peach Champagne Valentine's Day Cocktail

A romantic cocktail made with champagne, peach schnapps, and strawberry puree. Perfect for Valentine's Day!

Course Drinks
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 2

Ingredients

Ingredients

  • 1/2 Cup Strawberries Chopped
  • 1 Tbsp. Sugar
  • 1 Shot Peach Schnapps Divided
  • Champagne

Instructions

Instruction

  1. Sprinkle the strawberries with the sugar and stir to evenly coat. Let this sit for around 30 minutes, until the strawberries form a syrup. Toss them in your blender (or food processor) and blend until smooth. You can make the puree the night before and store it in the fridge. 

  2. Split the puree evenly into two glasses. Pour 1/2 shot of Peach Schnapps into each glass and then top with champagne. 

  3. Garnish with fresh strawberries

Five Tips To Reduce Sugar In Your Diet

5 Tips to reduce the sugar in your diet

Sugar…

It’s EVERYWHERE and so many people struggle to avoid it in their diet. Whether you’re trying to lose weight or just be healthier in general, reducing the amount of sugar you eat is a great idea.

The time to start being healthier is now. In this article I have 5 tips to help reduce the amount of sugar in your diet.

 

1. Don’t Drink Your Sugar!

When it comes to being healthy so many people overlook the liquids they are drinking, but the sugar in your drinks adds up. Do you put sugar in your coffee? Do you drink soda, sweetened iced tea, juice, or sports drinks? These are all packed with sugar.

The obvious solution is to only drink water, but I know this isn’t always realistic. So what do you do? If you’re a soda drinker try replacing it with flavored sparkling water. You’ll still get the bubbles without all of the sugar. I know sparkling water isn’t sweet so it can be a big change from soda. I suggest committing to drinking sparkling water for a week, then if you still don’t like it you can move on to something else. I bet if you give it a try for a week you’ll be surprised at how much you like it once your taste adjusts!

Love iced tea? Try making your own and sweetening it with fresh pineapple or other fruits. I puree the pineapple so I can stir it into the tea.

Remember little steps in the right direction add up! If you don’t want to cut out all of your sugary drinks that’s fine. Start by replacing one or two of your sodas a day with a glass of water. As time goes on you’ll replace more until eventually you aren’t drinking soda at all.

 

5 Tips to reduce sugar in your diet

 

2. Learn How To Read Labels!

Nutrition labels can be so confusing to understand, and the food industry wants it that way. They want you confused so you buy their products. All nutrition labels tell you the amount of sugar contained in a product, and its always listed in grams.

A 12-ounce can of coke has 39 grams of sugar

An 8-ounce serving of Minute Maid orange juice has 24 grams of sugar

A 24-ounce jar of Ragu pasta sauce has 30 grams of sugar

An 18-ounce jar of Sweet Baby Ray’s BBQ sauce has 224 grams of sugar

So what does all of this mean? How do you know which of these has a lot of sugar, and which are good for you? The answer is…they all have a lot of sugar! The key to understanding how much sugar is in a product is knowing how to convert grams to a unit of measure that makes sense.

All you need to know is that 4 grams is equal to 1 teaspoon of sugar. Knowing this, lets look at those products I listed again…

12-ounce can of coke (39 grams) = 9.75 teaspoons of sugar

8-ounces of orange juice (24 grams) = 6 teaspoons of sugar

24-ounce jar of pasta sauce (30 grams) = 7.5 teaspoons of sugar

18-ounce jar of BBQ sauce (224 grams) = 56 teaspoons of sugar

When you look at it in teaspoons the results can be a tad shocking! Make sure you’re reading the nutrition labels before you buy a product, and make sure you look at the serving size as well. A product may look like it doesn’t contain a lot of sugar, but the serving size is really small. When you take into account the amount that you will actually eat, suddenly the sugar content soars up.

 

3. Understand That Sugar Is EVERYWHERE!

Sugar is not just in desserts and treats. The food industry puts sugar in literally everything, including savory foods. This is why it is so important for you to get in the habit of turning products around and looking at the nutrition labels.

Even things that we associate as being healthy can be full of sugar. Granola bars, yogurt, cereal, bread, soup, dried fruit, peanut butter, and milk all have added sugar! So read your labels and pick the options with the lowest amount of sugar.

A great example is peanut butter. Most brands of peanut butter have added sugar, but they’re are brands that don’t. I personally always buy Smuckers Natural Peanut Butter – when you look at the ingredients all you will see is peanuts and less than 1% of salt. I won’t buy peanut butter if there are any additional ingredients.

 

5 tips to reduce sugar in your diet

 

4. Half-The-Fat or No Fat Usually Means Twice The Sugar!

Many people think that they are choosing a healthy option when they buy products that are “nonfat” or “1/2 the fat”, but the reality is that they are usually loaded with sugar. When you remove the fat from food, it doesn’t taste good. The food industry knows this and adds sugar to make the product taste better. The truth is that sugar is very low in calories and in fat, but once eaten it instantly turns into fat in your body!

Usually choosing the full fat option is better for you than buying the “nonfat” or “low fat”. Remember, always read the nutrition labels!! It doesn’t matter what it says on the front of the packaging, all that matters is what is on the nutrition labels.

 

5. Keep Healthy Snacks…Throw Out The Sugar!

This is probably the best tip I can give anyone who is trying to reduce the amount of sugar in their diet.

DO NOT KEEP IT IN YOUR HOUSE!

If you look in my pantry right now you will not see any foods or snacks with added sugar. Why? Well, because I lack willpower (when it comes to sweets). If there are sugary snacks in my house, I WILL eat them. This is why I simply don’t keep them in the house. If i’m craving something sugary, chances are the craving isn’t strong enough for me to go all the way to the store to buy something with sugar. I’ll just eat something that I have in the house.

“But I buy the snacks for my kids!”

I don’t want to hear this excuse. The simple truth is that if it is in your house, you will end up eating it. Plus let’s face it, your kids don’t need to be eating the sugary snacks anyways.

 

These are 5 tips that I use on a daily basis to limit the amount of sugar in my diet. I hope you give them a try! Comment and let me know if you have any other tips to help reduce sugar. I love hearing from you!

 

White Bean “Taco” Burgers With Chipotle Sour Cream

 

 

Made with pinto beans and taco seasoning these veggie burgers combine all of your favorite flavors of a taco for a fun twist on a traditional favorite! Easy, healthy, inexpensive, and freezer friendly they are a perfect meal for a busy night.

Jump to Recipe                 Print Recipe

 

*This post may contain affiliate links. If you click on the link and make a purchase I may make a small commission at no additional cost to you. I only recommend products I truly love and use on a regular basis*

 

I LOVE tacos, you can do so much with them and experiment with so many different flavor combinations. The only (and I mean ONLY) downside to tacos is that they are messy, especially when eaten by a two year old. Tacos are almost an impossible meal to give to a toddler. His shirt (and face, hands, hair, and pants…) is sure to get covered in refried beans, sour cream, and cheese. Oh, the life of a mother!

I’ve been craving a taco for a few weeks now, and since I didn’t want to hose down my son after dinner, I decided to combine all the flavors of a taco into a veggie burger. They turned out so good! I’m not going to lie…I did a little dance when I tasted the chipotle sour cream for the first time. I just love the depth of flavor the adobo sauce adds, it’s like a flavor punch in one easy ingredient! The best part about these burgers? They are so simple to make!

 

 

 

Make The Burgers

The first thing you want to do is drain and rinse your beans. I cook mine at home, portion them out, and freeze them. If you want to learn how to cook your own beans Click Here and check out my post on how to cook dried beans and why you should!

After you drain and rinse your beans, roughly chop the garlic, and cut the pepper into large pieces. Toss the beans, garlic, and bell pepper into your food processor and blend until smooth and thick. Put the bean mixture into a large bowl, add the taco seasoning, and stir to combine.

At this point throw your tortilla chips into the food processor and pulse on high until they are the consistency of crumbs. I’m sure some of you are thinking…

“Why the hell would I put tortilla chips in a veggie burger?!”

Because they’re inspired by tacos of course! Most veggie burgers call for bread crumbs to help hold them together, but because I was inspired by a taco when creating this recipe I figured I might as well use tortilla chips instead of bread crumbs. Genius right??

 

 

They don’t need to be quite as fine as normal bread crumbs, but pulse them pretty small.

 

 

Measure out 1.25 cups of the chip crumbs and stir them into the bean mixture. You want the mixture to be thick enough to hold together when formed into a ball. Form the mixture into 8 patties and place them on a greased baking tray. Then place that tray in the fridge for at least 30 minutes to let them firm up. You can totally make them in advance and leave them in the fridge overnight if you needed to.

 

 

Feel Free To Freeze!

These burgers can be frozen to make an easy meal at a later date. If you’re planning on freezing them this is the point in the recipe when you would do so. Just put the baking tray in the freezer, once the burgers are frozen transfer them to a labeled freezer bag. When you are ready to make them pull out however many you need and place them on a greased baking tray. Allow them to thaw and then bake as normal.

 

Back To The Burgers…

After the burgers have sat in the fridge for at least 30 minutes, bake them at 350 degrees for 25 minutes. During the last minute add a slice of cheddar cheese to each burger and bake just until the cheese melts.

 

While They Cook

While the burgers are in the oven you are going to two two things…

  1. make the chipotle sour cream
  2. prepare your toppings

To make the chipotle sour cream you’ll need a can of chipotle peppers in adobo sauce. You can find this in any grocery store, usually in the Hispanic foods section. It’s usually a small can that you can find for less than $2.00. Take one chipotle pepper out of the can and mince it very finely. Then in a bowl stir together the sour cream, chipotle pepper, and 1 teaspoon of adobo sauce (the sauce in the can of peppers). That’s it! Your sauce is done.

 

 

This sauce is so simple and so good! If you’ve never had adobo sauce, you’re going to love it. It has a kick to it that’s cooled down from the sour cream so it’s not too spicy. If you’re family loves spicy food then feel free to add more adobo sauce. My family doesn’t like a huge amount of spice…so make sure to taste the sauce and adjust to your taste.

 

 

You also need to prepare your toppings while the burgers bake. I topped mine with avocado slices and lettuce. I meant to add tomato as well, but I forgot to buy it at the store and didn’t want to run back out (fail).

Once your burgers are done slather your whole grain bun with the chipotle sour cream and then top your burger with the avocado, lettuce, and tomato. Now, take a bite and do a dance because you’re going to love this veggie burger!

 

If you make this recipe (and I hope you do!) please leave a comment and tell me how you liked it!! Also please pin to Pinterest and share on Facebook and Twitter. Remember, sharing is caring.

 

 If you need a food processor this is the one I have used and loved for years! It’s very reasonably priced and does a great job, I use mine almost daily.

 

White Bean "Taco" Burgers With Chipotle Sour Cream

Made with pinto beans and taco seasoning they combine all of the delicious elements of a taco in a veggie burger. Simple, healthy, inexpensive, and freezer friendly.

Course Lunch/Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

For The Burgers

  • 3 Cups Cooked Pinto Beans, Drained and Rinsed About 2 Cans
  • 2 Cloves Garlic Roughly Chopped
  • 1 Bell Pepper Cut Into Big Pieces
  • 1 Packet Taco Seasoning
  • 1.25 Cups Tortilla Chips Processed To Crumbs
  • 8 Slices Cheddar Cheese
  • 8 Whole Grain Buns
  • Cooking Spray

Chipotle Sour Cream

  • 1/2 Cup Sour Cream
  • 1 Chipotle Pepper Minced
  • 1 tsp. Adobo Sauce

Toppings

  • Avocado Slices
  • Lettuce
  • Tomato

Instructions

Make Burgers

  1. Add the beans, garlic, and bell pepper to a food processor. Process until smooth and thick, stopping to scrape down sides as needed. Put the bean mixture into a large bowl. Add the taco seasoning and stir to combine. 

  2. Add tortilla chips to a food processor and process until they are crumbs. Measure 1.25 cups of the tortilla crumbs and stir them into the bean mixture. You want the mixture to be thick enough to hold together when formed into a patty.

  3. Shape the bean mixture into 8 patties and place on a greased baking sheet. Put in the fridge and allow to cool for at least 30 minutes before baking (this allows them to firm up).

  4. *NOTE* If you are freezing the patties this is when you would put them in the freezer. Once frozen transfer them from the baking tray to a labeled freezer bag. When ready to eat, place frozen patties on to a greased baking tray and allow to thaw. Once thawed bake like normal.

  5. Pre-heat your oven to 350 degrees

  6. After the burgers have chilled in the refrigerator put them in the oven and bake for 25 minutes. In the last minute of baking add a slice of cheddar cheese to each burger and put back in the oven just long enough to melt the cheese. After the burgers go in the oven slice up the avocado, lettuce, and tomato. 

Make The Sauce

  1. While the burgers are cooking make the chipotle sour cream. Take one chipotle pepper out of the can and finely mince it. Then in a bowl stir together the sour cream, chipotle pepper, and 1 teaspoon of the adobo sauce (from the chipotle pepper can). Set aside until ready to use. 

Put It All Together

  1. Once baked serve the burgers on a multi-grain (or whole wheat) bun. Top with avocado slices, shredded lettuce, tomato, and the chipotle sour cream. 

How To Cook Dried Beans…And Why You Should

 

Are you trying to cut down on your grocery bill? Or, maybe you want to add more healthy foods into your diet? Do you use a lot of canned beans in your cooking? If you answered yes to any of those questions than this is a great post for you! I’m going to show you how to cook dried beans and explain why you should.

I’ve been cooking my own dried beans in bulk for a few years now and I love it. I make a big batch of beans, portion it out into quart sized freezer bags, and freeze them for future use. That way they are ready to use for any recipe I may need or to toss on a salad.

 

Why You Should Cook Your Own Dried Beans

Let’s start with the why. Why take the time to cook your own beans when they are so easily bought canned?

It’s Super Cheap!

One can of beans costs anywhere from $0.60 to $1.50 depending on what brand you purchase, but for the sake of being thrifty lets assume you buy a can for $0.60. One can is about 1.5 cups of beans.

I bought a 2-Lb bag of dried pinto beans for $1.49 at Aldi. In a normal grocery store a 2-Lb bag is around $3.00. Once cooked the 2-Lb bag will yield around 12 cups of beans.

Assuming you don’t live near an Aldi grocery store and have to pay $3.00 for a 2-Lb bag of dried beans. With a yield of 12 cups, that is $0.25 per cup of beans! If you are able to get the dried beans for $1.49 than it is only $0.12 per cup!

When you buy a can of beans for $0.60 you’re paying $0.40 per cup.

It’s Versatile!

When you cook the beans yourself you can change up the flavors and add any seasonings and spices you like. You could even portion out the dried beans into different pots and cook them multiple ways for different dinners.

Some of the things I do with my beans…

  1. Cook them plain
  2. For black beans I love to add diced bell peppers, onions, garlic, salt, pepper, cumin, and paprika. It almost gives them a chili like taste. Serve them over brown rice and top with fresh avocado and you’ve got a great, quick, and cheap dinner!
  3. Make my own refried beans

The options really are just up to your imagination. Like Mexican food? Add diced jalapenos, onion, and garlic! I love being able to create my own flavors for different meals.

 

How To Cook Them!

Cooking your own beans is so easy! It does take a lot of time, but hardly any of that time is hands on. To start you’ll want to put the beans in a large bowl or pot. Go through them a little bit with your fingers to make sure no rocks are mixed in there (to be honest I’ve never found one…but it’s best to check).

Cover the beans with water. ALOT of water. They will soak up a lot more than you think, so add enough water to cover the beans by 2 or 3 inches. They need to soak for about 8 hours, so I always put them in water before bed so I can cook them in the morning.

 

This was the beans when I first added the water…

 

This is in the morning. You can see they soaked up most of the water!

 

After the beans have soaked drain them and rinse with water. Dump them into a large pot and cover with fresh water, I like to make sure the beans are covered by at least an inch. Turn the heat on to high and bring the beans to a boil. Once they come to a boil reduce the heat and simmer them until they are tender. While they are simmering Keep the lid ajar on the pot to keep it from boiling over.

 

 

Stir the beans occasionally and use your spoon to scrape off the foam that forms on top. How long the beans take will depend on which type your cooking. For my pinto beans it took about 50 minutes before they were tender. I would recommend checking the beans after 45 minutes, and then check them every 15 minutes or so after until they are done.

It really is that simple!

Once they’re finished let them cool and you can freeze them. I portion them out into quart sized freezer bags and lay them out flat to freeze. It’s also best to freeze them in their liquid so they don’t shrivel up. When you’re ready to use them, simply thaw out then drain and rinse them.

*If you added seasonings and spices to your beans don’t drain and rinse them when you go to eat them. The juice is what makes them soupy and delicious!*

*I also suggest cooking the beans in vegetable broth if you are planning on adding seasonings and flavors. Why not bump up the flavor even more with some broth!?*

*To make an amazingly fast weeknight dinner I will cook up some beans with whatever seasonings sound good, and cook a big pot of brown rice. Then I will combine the two and portion them out into gallon sized freezer bags and freeze. When I need a healthy meal in a hurry, all I have to do is dump them in a pot and heat them up.*

 

 

Sharing is caring! If you like this post please share it on Facebook and Pinterest!

 

Handmade Concrete Earrings DIY

 

 

Today I have a fun tutorial for you guys! I’m going to show you how to make concrete earrings. They’re modern, beautiful, and they make a great gift! I love jewelry but i’m not a big fan of the price tag that is usually attached to it! These earrings are easy to make and they only cost a few dollars, plus no one else will have a pair like them. Who doesn’t love beautiful, handcrafted, original jewelry?!

 

 

 

Gather Your Supplies

 

*This post may contain affiliate links. If you click on them and make a purchase I may earn a small percentage at no extra cost to you. I only recommend products I use myself and love*

 

For this project you will need…

  1. Quick-setting cement. I bought Quikrete Quick Setting Cement 10-LB from Amazon for around $12. I love that it comes in a tub with a lid, not just a bag that doesn’t reseal. I’m all about trying to prevent messes! You only need a few spoonfuls of the cement to make these earrings, so this is more than enough to last you for many, many projects in the future.
  2. Some form of mold. I used a silicone mold for mini cupcakes, they also make a lot of really cute chocolate molds you could use. I love the silicone molds because it makes it really easy to remove your project when it’s finished. But you can use pretty much anything for a mold! one idea is to take a little paper cup (like you would use in the bathroom to rinse after brushing) and use the bottom portion for your mold. When the concrete is dry you would just peel the paper cup away from it.
  3. Jewelry wire.
  4. Jewelry pliers. I own a set that includes needle nose pliers, round nose pliers, and wire cutters, but you don’t have to buy anything special if you don’t want to. The 28-Gage wire is thin enough to be cut with a sharp pair of scissors, and you can do everything for this project with needle nose pliers. It is a little prettier when you used round nose pliers, but it’s only a very small part of the earring that most people wont see!
  5. Earring hoops. You can buy these on Amazon, at Walmart, or at Michael’s. They are super inexpensive.
  6. Fine grit sandpaper, a plastic cup (or any throw away container to mix your cement), something to stir (plastic spoon or knife), and a plastic straw.

*If you do plan on getting in to jewelry making than I would strongly recommend buying a set of tools Like This One. It will make all of your projects easier and more beautiful!*

 

Mix The Cement!

Before you start to mix your cement make sure you have your molds ready. It takes a long time to fully harden but the cement will start to thicken fairly quickly, so I like to pour it into the mold right away.

 

 

As you can see I just used a plastic cup and spoon, nothing fancy required! For this project you’ll only need about 3 spoonfuls of the Quickrete. Then you just mix with water! I don’t follow an exact measurement when doing this, just add a little bit of water and stir. You want it to be thin enough to pour but not watery. I love this product because it is so easy to work with! If you add too much water, just add a little bit more of the Quickrete until you get it to the consistency you want.

 

 

Pour Into Molds

This step is pretty self-explanatory. Fill your molds! For the mini cupcake molds I only filled them up to be about 1/4 inch thick. If I had filled the entire mold it would have been too thick for earrings. (**Looking back on the finished product I think I will only fill them to be about 1/8 inch thick next time. I like how they hang and look when they are thinner**)

 

 

I made enough mixture to fill 4 molds. Fill more than what you need for your earrings, that way if one breaks you don’t have to go through the entire process to make another one. If none of them break than you can make two pairs of earrings, or use the extras as a pendant for a necklace!

 

Make The Hole

This is where the plastic straw comes into play. Cut it into however many pieces you need, one piece of straw per mold.

 

 

It doesn’t have to be a straw, I also cut up a wooden skewer I had in my pantry. I chose to use the straw because I wanted the hole in the pendant to be a little bit on the bigger side.

After the cement has thickened up a bit you just want to stick your straw in. You want to make sure the cement is thick enough to hold the straw in place (you’ll leave it in until the cement is almost dry). Make sure you don’t put the straw too close to the edge of the pendant, you need the border of the hole to be thick enough to not break (remember concrete can be brittle!). Make sure the straw is pushed all the way to the bottom of the mold.

 

 

After a few hours the cement will be pretty hard and you can (gently!) remove the straw. You don’t want to mess with the pendants too much at this point or they will break. Just carefully remove the straw and leave them alone! Don’t try to pull the silicone mold away from the pendants, they will break! And, don’t push and poke at them (unless you want your finger print in the finished project). I’m telling you all of this from experience (I broke many pendants before making this tutorial).

 

 

Leave Them Alone!

At this point you want to leave the pendants alone for at least 24 hours to fully harden. I removed my pendants from the silicone molds after 24 hours, and then let them sit for another day just to be safe. If they aren’t 100% dry and hard they will break when you start working with them. This project is a practice in patience!!

 

 

This picture was taken after one day. You can tell they aren’t fully dry because some spots are still darker than others. Don’t worry about all of those rough edges, we will fix that later on!

 

Sand The Edges

After you’ve left your pendants alone for two days it’s time to sand them. I use 400 grit sandpaper and sanded the edges and fronts to create a softer look. The sanding lets some of the grit of the concrete show, which I love! It gives the pendants a more natural, raw type of look.

 

 

 

Make the loop

You’re almost done! We just have the attach the earring hoops. I’m going to show a lot of pictures, not because it’s a difficult task but because I am a visual learner. It really helps me to have a lot of pictures, so i’m assuming it’ll help you too!

Start by cutting two 3-inch pieces of jewelry wire. If you don’t have a pair of wire cutters you can use a pair of sharp scissors.

 

 

Thread the wire through the hole in your pendant, leave half of the wire straight and bend the other half back.

 

 

Holding the straight piece firm and in place, wrap the other piece around it two times. Then use your wire cutters to cut off the excess wire.

 

 

Now, using your round nosed pliers (or needle nosed) your going to make the loop that the earring hoop attaches to. You simply clasp the round nosed pliers on the wire and rotate them to form a circle. I would recommend using a piece of scrap jewelry wire to practice doing this before moving on to your actual earrings.

 

 

Using the needle nosed pliers hold the loop in place, and then wrap the excess wire around twice. Cut off the excess wire, and then turn the loop so it is facing forward. If you lay the pendant flat you want to be able to see through the loop. Having it turned this way will make the earrings hang better.

 

 

Attach The Earring Hoops

When you look at your earring hoops you’ll notice that the small circle (where you attach the earring) doesn’t attach. Pull it open with your pliers.

 

 

Put the earring hoop through the loop on your concrete pendant and use your pliers to close it (so the earrings don’t fall off!). Now, give yourself a big pat on the back. You did it! You made a set of beautiful concrete earrings!

 

 

I made two pairs. The second pair I made thinner and added a little bit of blue paint to the cement mix. I LOVE how they turned out. Just a slight blue tint!

 

 

Aren’t they beautiful?! I couldn’t be happier with how they turned out. So minimal and natural, and surprisingly lightweight!! I was a little worried they would be heavy, but they aren’t.

 

 

This project was so fun and rewarding. I really hope you try it! If you do please comment and post pictures so I can see your beautiful creations!!

 

 

 

 

 

 

 

Creamy Vegetable Soup

 

 

My Creamy Vegetable Soup is thick, warm, and filling. Packed full of vegetables and flavor with a heat that lingers just slightly on your tongue. Less than an hour to make and less than $10 it’s a perfect, budget friendly meal! This soup is also freezer friendly and gets more and more delicious as it sits, so it’s perfect to make a day in advance.

 

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I love a good soup, who doesn’t? I’ll tell you who…my husband. He hates soup! It’s not the taste or the texture, he simply thinks soup isn’t meant for dinner. When I created the recipe for this thick creamy vegetable soup I was determined to change his mind. I’m going to turn this man into a soup lover if it’s the last thing I do.

Guess what?? I did it, he even went back for seconds! I’m not going to lie, I was really proud of myself.

 

 

Before I go into the recipe I do have a disclaimer. It looks like this soup requires a lot of ingredients, but you probably have most of them in your pantry already!! All of the seasonings are common that most people always have on hand, and even if you have to purchase all of the vegetables you can do it for under $10.

So PLEASE, don’t get discouraged when you see the length of the ingredient list.

 

 

Let’s Dive In!

The first thing you want to do is prep all of your vegetables. Wash all of your vegetables and peel your potatoes. Then cut the sweet potatoes and potatoes into bite sized chunks. Chop your carrots (I don’t peel my carrots, just give them a good wash) and green beans. Lastly, dice your onion and mince the garlic. All your vegetable prep is done!

 

 

There is nothing more beautiful than freshly chopped veggies…

 

Make The Soup!

In a large stock pot heat your olive oil over medium high heat. Add the onion and cook for five minutes, until soft and translucent. Then add the garlic and cook for another 30 seconds.

Now it’s time to make the roux, this is what will thicken your soup. Stir in 1/2 cup of vegetable broth (I make my own, but you can use store bought) and then sprinkle in the flour. Stir vigorously to combine, the mixture will be thick. After this stir in the remaining vegetable broth and mix well to fully incorporate the roux. Toss in the carrots, potatoes, sweet potatoes, and green beans.

 

 

Bring the soup to a boil and let it boil for 5 minutes. This is what will cause your soup to thicken. I wanted this soup to be fairly thick because I knew that would help make it a winner with my husband, I wanted the consistency of a pot pie filling.

After it has boiled for 5 minutes reduce the heat to medium low and stir in the milk, seasonings, corn, peas, and melted butter. Bring the soup back to a simmer and cook for another 5 minutes.

That’s it! So simple, so easy, so creamy, and so delicious. All of that for under $10?? What a perfect dinner!

 

A Few Notes…

  1. If you aren’t a vegetarian you can totally substitute chicken broth for the vegetable broth
  2. You can use cows milk in place of non-dairy milk (I just never have cows milk in the fridge and didn’t want to buy a whole gallon for 1 cup)
  3. If you want to make this recipe vegan just leave out the butter!
  4. I like my soup thick so that it’s hearty enough for my husband to approve of, but if you like it to be less thick than just add some more vegetable broth!
  5. When freezing this recipe simply portion it out into quart or gallon sized freezer bags. Lay the bag flat (so it takes up less space in the freezer) and freeze. When you’re ready to eat take the bag out of the freezer and allow to thaw, then re-heat on the stove. So simple!

 

If you try this recipe please comment and let me know how you like it, and please share on Pinterest, Facebook, and Instagram!!! It really does make me so happy to hear from you.

 

The Recipe…

Creamy Vegetable Soup

Creamy Vegetable Soup on the table for less than $10.00. This easy weeknight meal is healthy, delicious, and freezer friendly!

Course Lunch/Dinner, Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

Ingredients

  • 1 Tbsp. Olive Oil
  • 1 Medium Onion Diced
  • 2 Cloves Garlic Minced
  • 2 Medium Sweet Potatoes Cut Into Chunks
  • 3 Red Potatoes Cut Into Chunks
  • 2 Carrots Diced
  • 1 Cup Fresh Green Beans Cut Into 1/2 Inch Pieces
  • 1/4 Cup Flour
  • 3.5 Cups Vegetable Broth Divided
  • 1 Cup Non-Dairy Milk I Used Almond Milk
  • 1.5 Cups Frozen Corn
  • 1 Cup Frozen Peas
  • 3 Tbsp. Butter Melted

Seasonings

  • 1.5 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/2 tsp. Paprika
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder
  • 1/8 tsp. Cayenne Pepper Optional

Instructions

Instructions

  1. Heat the olive oil in a large stock pot over medium heat. Add the onion and cook 5 minutes, until soft and translucent. Stir in the garlic and cook for another 30 seconds.

  2. Pour in 1/2 cup of the vegetable broth and stir. Sprinkle in the flour and stir vigorously to combine. This mixture will be thick. 

  3. Add the Sweet Potatoes, Red Potatoes, Carrots, and Green Beans. Stir to combine. Add the rest of the vegetable broth (3 cups) and stir very well to combine. You want to make sure the flour mixture is well combined with the broth. 

  4. Cover the pot and bring to a boil. Boil for 5 minutes and then reduce to a simmer (medium low heat). Stir in the seasonings and milk and bring back to a simmer. 

  5. Stir in the peas, corn, and melted butter. Cook for another 5 minutes. Allow to cool a few minutes before serving. 

 

 

Vegan Homemade Strawberry Peach Popsicles

 

 

My Vegan Homemade Strawberry Peach Popsicles are the perfect treat for kids and adults! They’re quick, easy, healthy, and inexpensive. What a perfect combination! Made from four simple ingredients, they are rich and indulgent.

 

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Great for kids!

Like most kids, my son LOVES ice cream. I don’t keep ice cream in the house though, because I have a massive sweet tooth and can’t control myself around it! My poor son has to deal with only getting his ice cream when he’s at Gram and Pop’s house (they just can’t say no to his cute face!).

At our house I keep homemade popsicles in the freezer rather than ice cream. My son loves them, and I love that they are healthy and I can control the ingredients that go into them. He thinks he’s getting a treat, but I know he’s getting a serving of fruit. Win!

 

 

What’s in them?

When you go to the store and buy popsicles they are full of terrible ingredients. Let’s take a look at a Nestle Outshine Fruit Bars. These are advertised to be a healthy option, and to be honest they aren’t too bad. I have bought them for my kids (and myself) as a treat before, and we all loved them.

But…they have a lot of added sugar. Each bar has 14 grams of sugar. That may not sound like a lot, but when you consider that 4 grams of sugar is equal to 1 teaspoon it’s a tad shocking. That’s 3.5 teaspoons of sugar per bar! These are a healthier option, the amount of sugar skyrockets when you start looking at popsicles not meant to be a healthy option. This is why I love to make them myself.

I like to know exactly what goes into my popsicles, and I don’t have to question whether I am giving my kids a healthy option or not.

Strawberries, Peaches, Coconut Milk, Vanilla.

That’s it, that’s all that goes in to my popsicles. No added sugar, no corn syrup, no artificial flavorings, no preservatives. You can give these to your family knowing they are healthy and packed full of fruit.

 

How to make them

 

 

It’s so easy!!

  1. Gather your ingredients
    1. 1 cup chopped strawberries
    2. 1.5 cups frozen peaches
    3. 1/2 cup coconut milk
    4. 1 tsp. vanilla extract
  2. Throw them all in a food processor or blender and process until smooth
  3. Pour into your Popsicle molds and freeze overnight

 

Before the recipe…A few notes

With this recipe I used fresh strawberries and frozen peaches, but you could use fresh or frozen of both fruits. I just happened to have fresh strawberries and frozen peaches in the house. The frozen peaches are nice because they don’t release as much juice as fresh peaches do, plus its cheaper to use frozen.

I use my homemade vanilla extract. It’s so delicious!!! It also tends to be a little stronger than store bought. If you are using store bought, start with a teaspoon and then taste your mixture. Add a little extra if you think it needs it.

 

You could use any milk for this recipe but I very strongly suggest you go with the coconut! It adds a great a fruity, tropical taste that works perfectly with the fruit and the vanilla. The fat in the coconut milk also makes the Popsicles more rich and creamy. The Popsicle will still be good with a different milk, but they won’t be as good as they will be if you use coconut.

If you have never cooked with coconut milk before make sure you shake the can before opening it. Coconut milk has a decent amount of fat in it that will settle to the top of the can. Give it a good shake to mix it up.

 

 

This mixture made enough to fill all 8 holes of my Popsicle mold, but I lost two of the Popsicle sticks (mom fail!) so I was only able to make 6. But my son didn’t mind drinking the mixture to make sure it didn’t go to waste.

 

 

 

 

The Recipe…

5 from 3 votes
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Vegan Peach and Strawberry Popscicles

Healthy and delicious vegan popscicles are perfect for kids and adults! Made with only 4 ingredients they are rich and indulgent with none of the guilt. 

Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8

Ingredients

Ingredients

  • 1 Cup Strawberries Chopped
  • 1.5 Cups Frozen Peaches
  • 1/2 Cup Coconut Milk
  • 1 tsp. Pure Vanilla Extract

Instructions

  1. Put all of the ingredients in your food processor or blender. Blend on high until smooth.

  2. Pour the mixture into your Popsicle molds. Freeze overnight and enjoy!