Quick and Easy Coconut Popsicles

Piña Colada Pop

All you really need to make tasty homemade popsicles is a blender, fresh fruit, sugar (or sweetener of your choice), and molds to freeze them in.

For popsicles, I never measure anything. I just make each batch to taste. I keep my left over popsicle liquid in the fridge and re-fill my molds as I eat my homemade popsicles.

Right now, I am really into coconut popsicles. They remind me of my many summers spent with family in Ecuador.



Piña Colada Pops

• coconut milk (unsweetened). 
• pineapple chunks (fresh is always best).
• dashes of vanilla extract, nutmeg, and cinnamon. 
• sugar or sweetener to taste.
• unsweetened shredded coconut for more coconut flavor.

Blend it all up and freeze it in popsicle molds.

Chocolate Coconut Pops

• coconut milk (unsweetened).
• cocoa powder (try it one tablespoon at a time... the cocoa can be overpowering).
• dash of vanilla extract.
• optional - unsweetened shredded coconut .
• optional - add banana!

Blend it all up and freeze it in popsicle molds.

Stuffed Green Peppers

I am in love with stuffed green peppers. I try not to eat a lot of starchy foods (I've got a wedding dress to fit in to in a few months), so this is my go-to dinner.

You can stuff green peppers with anything! This is why they are so amazing. If you have a favorite pasta sauce... make it a little more chunky (less watery/saucy) and stuff your green peppers with that! You can sauté any meat and veggies and add some cheese, bake at 350 for about a half an hour and there you go! Delicious, healthy, and filling!

 Some people pre-bake the peppers to let the water release before stuffing them, but I don't do that because I like to do things the easy way!

Mexican Stuffed Green Peppers

• green peppers in half, take seeds and middle part out.
• make seasoned ground turkey, chicken, or beef - cook same as you would to make tacos.
• diced tomatoes, onions, cilantro.
• shredded cheese
• Stuff meat, veggies, and cheese into pepper halves. I like to put some cheese in first, then the other ingredients and then more cheese on top. (I love cheese)
• Bake at 350 for about a half an hour.

Zucchini and Gorgonzola Stuffed Green Peppers with Shrimp

• green peppers in half, take seeds and middle part out.
• sauté in olive oil: chopped garlic, onions, zucchini, tomatoes, and mushrooms.
• add salt, pepper, oregano, and if you want to add a little spice - crushed red pepper.
• crumble gorgonzola into mixture.
• Stuff mixture into pepper halves. Bake at 350 for about a half an hour.
• About 10 minutes before peppers are done, sauté shrimp in garlic and oregano (add salt, pepper, and any other spices if you please).

Serve shrimp over stuffed peppers.
Why cook the shrimp separately? Shrimp cooks very quickly and tends to get rubbery if it is cooked to much.