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Watermelon Popsicles

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After a day at the beach, all we could think of were Watermelon Popsicles!

Watermelon Popsicles

 

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Watermelon Popsicles
Author: 
Recipe type: Snacks
Prep time: 
Total time: 
Serves: 8
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 2½ cups organic watermelon
  • ½ cup organic apple juice
Instructions
  1. Mix ingredients in blender.
  2. You may need to stop the blender and push the watermelon down with a spoon. Blend again.
  3. Pour into popsicle molds.
  4. Freeze for 6 hours or more.

 

Fudgesicles

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I have a confession. I love popsicles and collecting popsicle molds. I have all shapes and sizes, including molds that will freeze popsicles within 9 minutes. After all, who can wait 6 hours for these fun fudgesicles when we can have them in 9 minutes!

dairy-free fudgesicel

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Dairy-Free Fudgesicles
Author: 
Recipe type: Snacks, Raw
Prep time: 
Total time: 
Serves: 7-10
 
Dairy-Free, Grain-Free, Gluten-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 1 can Trader Joe’s light coconut milk (14 oz)
  • 4 Tbsp raw honey
  • 2 Tbsp cacao powder
  • 1 Tbsp organic black strap molasses
  • 2 tsps pure vanilla powder (or) 2 Tbsp vanilla in glycerin
  • Mix all ingredients in a blender. Pour into popsicle molds. Freeze 6 hours or more. I freeze mine overnight.
Instructions
  1. Mix all ingredients in a blender.
  2. Pour into popsicle molds.
  3. Freeze 6 hours or more.
  4. For fast freezing popsicles, look for a product called Zoku.

Blueberry Muffins & Cashew Cream Cheese

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On  a whim, I added my cashew cream cheese to a blueberry muffin. Once I turned my family onto the idea, all I heard was, “Mmmm!”.  My blueberry muffins are super easy to make and the cream cheese is even easier. I make a fresh batch of cashew cream cheese every week and store it in a glass container in the fridge. Below, you will find my blueberry muffin recipe. See my Cashew Cream Cheese under “Sauces, Dips & Dressings”.

Grain-Free Blueberry Muffins

Blueberry Muffins & Cashew Cream Cheese

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Recipe type: Breakfast or Snack
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 3 cups blanched almond flour
  • 3 large eggs
  • ⅓ cup coconut oil
  • ½ cup honey
  • ½ tsp sea salt
  • 1 tsp baking soda
  • ¾ cup organic frozen blueberries
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, combine all ingredients except blueberries.
  3. Fold in blueberries.
  4. Fill muffin tin with paper liners.
  5. Fill each cup to ¾ full.
  6. Bake 18-22 minutes, when muffin gently springs back to the touch.
  7. NOTE: Muffins are nearly finished baking when you begin to smell them.

Cashew Cream Cheese

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I love cashews! They’re versatile and make a great creamy base for a number of my recipes. I make a fresh batch of cashew cream cheese each week. I use it as a spread, as a topping on my taco salad, and as a creamy addition to my veggie filled omelets. It lends a light, creamy, and slightly sweet flavor.

Cashew Cream Cheese

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Cashew Cream Cheese
Author: 
Prep time: 
Total time: 
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 2 cups raw cashews, soaked in spring water for 4 hours and drained
  • ¼ cup organic lemon juice
  • ½ tsp sea salt
  • 2 Tbsp raw honey
Instructions
  1. Place all ingredients in a high speed blender.
  2. Blend until smooth.
  3. Place in a glass container and refrigerate.
  4. Use within 7 days.

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag