Do you ever get in a breakfast rut? Does it ever feel like you’re having the same meal again and again? I’m certainly guilty of preparing the old and trusted overnight oats or porridge bowls for a few days in a row, until I tell myself to make a conscious effort and ‘reignite the romance with my breakfast’, just to spice things up a little and keep it a bit more interesting.
Breakfast popsicles seem to have nailed the spot with ‘breakfast romance’ and to be honest, I’ve become a little addicted to the homemade ice lollies. It’s such an ingenious way of making healthy summer treats and now that they’ve found their way into our family’s breakfast, I couldn’t be happier. They have been life savers for those before the school run mornings when I’m rushing around the house making up my daughter’s lunch box whilst doing her hair and trying to shoot a picture of my breakfast all at the same time (thank goodness us women can multitask!) The ‘post shoot aftermath’ makes the kitchen look like it has been invaded by an army of minions, who scattered tea towels all over the dining table, sprinkled almond flakes across the worktops, turned dropped blueberries into little purple mash mines all over the floor…You get the picture, right?! Far from an idyllic morning situation for sure but that’s what a typical morning looks like in our household.
When you scroll down to the recipe, don’t get alarmed to discover that I sneaked in some green vegetable goodness in these lollies. My daughter wouldn’t eat spinach (or avocado) no matter how hard I try, so I had to get creative with disguising these in an ice lolly – I’ll keep it a secret from her for the time being though.
Enjoy the lolly fun and do let me know how you get on – I would love to hear your thoughts.
BREAKFAST POPSICLES (GLUTEN FREE, DAIRY FREE, VEGAN, CANDIDA FRIENDLY)
- 1 large avocado (cut in half, peeled & stone removed)
- 2 handfuls of spinach
- 1 tin light coconut milk
- 1 green apple (cored and diced)
- 2 kiwi fruits
- Maple syrup or xylitol (for candida friendly version) to taste (around 1 tbsp)
- Around 1/3 cup of your favourite granola
- Water (I used around ½ cup)
- 1. Place avocado, spinach, coconut milk, apple and one kiwi fruit (peeled and roughly diced) in a blender and whizz for a few minutes until the mixture resembles smoothie consistency. Start adding the water (a little at a time) whilst the blender motor is still running. You’re looking to achieve the consistency of a thick creamy smoothie. Add maple syrup or xylitol and blitz again (the amount of sweetener you require will depend on your personal preference of how sweet you’d like your popsicles to be).
- 2. Transfer the smoothie mixture from the blender into a pouring jug (to make it easier to fill up the popsicle moulds) and set aside.
- 3. Peel and slice the second kiwi fruit into rounds (I prefer to leave the skin on for extra fibre but it’s a matter of personal choice). Place the kiwi rounds inside each popsicle mould (one per mould) and press firmly against the popsicle wall.
- 4. Fill the ice lolly moulds with the smoothie mixture three quarters up, gently insert the ice lolly sticks and place the moulds in the freezer for 10 minutes.
- 5. Remove the popsicles from the freezer, sprinkle a layer of granola (around 1 tbsp for each mould) and pour in more smoothie to fill the mould all the way up to the top. Repeat for the other popsicles.
- 6. Freeze the popsicles for at least 4 hours. To ease the popsicles out of the moulds, I leave them on the kitchen worktop for around 5 minutes to let them thaw just a little bit. I find that this way they come out from the moulds a lot easier.
- Suitabe for: candida diet stage 2 and beyond, sugar-free, gluten-free, dairy-free, vegan.