Tag: strawberry

Strawberry Banana Muffins

Melissa King 40 Comments

Muffins are a great way to use up ripe bananas. I made these Strawberry Banana Muffins the other day because we not only had bananas to use up, we also had strawberries that needed to be used.  These Strawberry Banana Muffins came out great.  If you like banana recipes, you may also like my 5 Minute Banana Ice Cream or my Grain Free Banana Bread.

These healthy muffins are vegan and gluten free.  They went fast at our house! You can whip them up in no time at all.  You can freeze some for those days you need a quick breakfast on the go.  They freeze great!

For a visual, you can check out this video.  If you like videos, you can subscribe to my You Tube channel.

 

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Strawberry Oatmeal Muffins

Melissa King 14 Comments

I like to make muffins with a filling.  That is where these strawberry oatmeal muffins come in.  Instead of just adding strawberries to the batter, I thought it would be better to make a strawberry cream.  My daughter calls them muffins with surprises inside.  These strawberry oatmeal muffins are very easy to make.  I used a strawberry cashew cream, but you can also use strawberry yogurt if you like.  Not only are these muffins made healthier, they have a nice protein boost thanks to the filling.  These might be a hit with pickier kids.  My picky 4 1/2 year old loved them. Especially the filling.  I hope you enjoy them as well.

strawberry oatmeal muffins

These healthy, cream filled muffins are vegan and gluten free.

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Strawberry Popsicles (Vegan and Paleo)

Melissa King 21 Comments

Summertime is here and it’s time to bring on more popsicle recipes!  Starting with these Healthy Strawberry Popsicles.  Who doesn’t like popsicles?  My kids love them, but the store bought versions usually include artificial dyes and processed sugar.

You can easily make your own popsicles with just fruit as the ingredient.  I added the chia seeds to my strawberry popsicles because I like to add in a little healthy fat and also fiber.

 

Strawberry Popsicles - My Whole Food Life

 

These homemade popsicles are so simple. They have no added sugars. Vegan and gluten free.  They take less than a minute to throw together.  It takes the popsicles about 6 hours in the freezer until they are ready to eat. They they are there in the freezer for you to enjoy anytime!

I love these popsicle molds! They have a drip catch it’s less likely to make a mess.  I know all you moms can relate! 🙂  If you don’t have popsicle molds, you can probably make this a sorbet in an ice cream maker.

These would really work with any fruit.  I imagine raspberry, blackberry or even kiwi would also be delicious.  So go crazy with all the fruit and eat popsicles all summer long.

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Strawberry Rhubarb Sorbet

Melissa King 19 Comments

Sorbets are so perfect for this time of year.  Light and refreshing.  I have been wanting  to make a strawberry rhubarb sorbet ever since I got my ice cream machine.  I can honestly say that this is the very first time I attempted anything with rhubarb.  I have eaten it, but I had been intimidated to cook with it.  I know both rhubarb and strawberry are seasonal ingredients so now was the time to make a strawberry rhubarb sorbet recipe. I think this rhubarb sorbet with the strawberry came out pretty good.

strawberry rhubarb sorbet watermark

Yesterday was the perfect day to try.  It was super hot and humid and I had just walked all over the mall with the two kids.  We are doing a family photo this weekend and they needed matching shirts for that.  I was super hot when I got home, so I popped this in the machine real quick.  I must admit, my older daughter was not a fan. Not sure why since my younger daughter and I loved it!  I threw a few carob chips on top for some crunch.  This recipe couldn’t be easier.  If you don’t have an ice cream machine, you can pour the mixture into popsicle molds.  🙂

Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet

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Prep Time 2 hr Serves 4-5 servings     adjust servings

Ingredients

  • 2-3 large stalks of rhubarb
  • 1 16oz package of strawberries
  • 1/4 cup maple syrup
  • Juice of 1/2 an orange
  • 1 cup water

Instructions

  1. In a sauce pan , add the rhubarb, orange juice, water and maple syrup.
  2. Bring to a boil. Then turn down and simmer, stirring occasionally, until the rhubarb has turned to a mush. Mine took about 10 minutes.
  3. Once it is mushy, turn it off the heat and let it get back to room temp.
  4. Once at room temp, place the mixture in a container in the fridge for a few hours.
  5. Once cooled in the fridge, pour the mixture into a blender with the strawberries. Blend until smooth.
  6. Take a taste test. Mine came out a bit tart. I liked that, but if you prefer a more sweetened sorbet, you can add a few tablespoons of maple syrup or honey and blend for another 30 seconds.
  7. Pour the mixture into the ice cream machine. Mine took about 15 minutes to get to a soft serve consistency. If you like a harder sorbet, you can put it in the freezer for an hour before eating.
  8. Enjoy!

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Coconut Strawberry Muffins

Melissa King 14 Comments

My daughter has been requesting coconut trawberry muffins for a while now.  Strawberries have been very expensive lately so it’s been quite some time since we had some.  Well I was going through my freezer today and discovered a bag of frozen organic strawberries so I decided to try to make her some coconut strawberry muffins.

coconut strawberry muffins

This recipe is very interesting.  Since I have been doing my Budget Grocery Challenge, I have been unable to run to the store on a whim so I have had to make do with what I find in the pantry.  This has forced me to be pretty creative.  I am really glad this has happened, because it is opening my eyes to all kinds of different flours.  If you are expecting a fluffy muffin these are not for you.  They are pretty dense, but not in a bad way, I promise.  They are almost the texture of brownies.  In fact, next time, I will probably make them into brownies.  After all, they are kid approved! 🙂

Coconut Strawberry Muffins

Coconut Strawberry Muffins

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Prep Time 10 min Cook Time 14 min

Ingredients

  • 1 1/2 cup chickpea flour
  • 1/4 cup ground coconut or coconut flour
  • 1/4 ww pastry flour
  • 1 egg (I used a flax egg)
  • 1/3 cup coconut sugar
  • 1 T coconut oil
  • 1/3 cup applesauce
  • 1/2 cup milk
  • 1 cup sliced strawberries (I used frozen)

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. In another bowl mix all the wet.
  4. Add dry to wet.
  5. Fold in the strawberries.
  6. Spoon batter into muffin cups and bake in the oven for about 12-14 minutes.
  7. Wait until they are completely cooled before removing from the pan.

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