Must-Try Homemade Pho

Entertaining

There’s something incredibly satisfying about pho. It seems to have mystical healing properties, but most importantly it just always sounds so good. Whenever I can’t decide what I’m in the mood for, pho always satisfies. But I’ve never felt brave enough to try it at home. That is until our resident health-infused recipe expert Sarah Hawthorne delivered this amazingly easy homemade pho. And since I’ve been trying to cut down on my noodle habit, I’m excited to break my spiralizer out of its winter hibernation. A few weeks of eating like this (and keeping my nightly wine to one glass) and I think I’ll be feeling mighty good – just in time for a little summer vacay!

Zucchini noodles are all the rage these days, making for a healthier alternative to carb heavy Italian pasta and Asian noodles. They work perfectly in this light pho recipe that is sure to become your new favorite “go to” recipe for the entire summer. Tender pieces of chicken are added for a good source of satiating protein and a mix of tasty ingredients including fresh chili, cilantro, basil, mung beans and lime are used to garnish so that each bite bursts with delightful flavor. The chicken broth is a total health tonic loaded with amino acids and minerals, strengthening your immune system, gastrointestinal tract and skin for maximum vitality. This veggie noodle pho is nutrient dense, made only from the highest quality whole foods to nourish your body from the inside out so you can look and feel amazing this summer.

In the spotlight: Zucchini
Zucchini is the ultimate summer vegetable that you can find in abundance from your local farmer’s market or favorite health foods store. This super veggie is low in calories, mostly made up of water, so it is a great way to fill up guilt free and stay hydrated on hot days. Zucchini is a good source of energizing B vitamins, Vitamin C for immune support and powerful antioxidants to combat free radicals, preventing pre-mature aging and reducing inflammation (especially from a little accidental sun burn). It’s time to whip out that trusty Spirilizer and get your veggie noodle on!

RECIPE: ZUCCHINI NOODLE PHO WITH CHICKEN

Serves 2 big bowls
Recipe Inspired by Goop (Originally featured in Screw Everything)

INGREDIENTS (all organic where possible)

SOUP:
4 cups / 1 pint of high quality chicken broth (either make your own in advance using a chicken carcass – here’s a link to how – or buy from a reputable health foods store)
2 cups pure filtered water
½ roast chicken, meat shredded off the bones
A 3-inch long piece ginger, sliced
3 garlic cloves, smashed with a large knife and skin removed
Sea salt to taste
Juice of 1 lime
1 tablespoon maple syrup
1 tablespoon tamari soy sauce
½ small white onion, very thinly sliced
1 large zucchini, spiralized

GARNISH:
1 small serrano chili, sliced
Fresh cilantro and basil leaves, as many as you desire
Mung bean sprouts, approx. 1 handful
1 lime, quartered for easy squeezing

DIRECTIONS

1. Combine chicken broth, water, ginger, garlic cloves and a large pinch of salt in a medium saucepan. Bring the liquid up to a boil, and then lower to a simmer for ten to fifteen minutes to allow the flavors of the ginger and garlic to seep in.

2. Remove the cooked garlic cloves and sliced ginger, then add the lime juice, maple syrup, tamari soy sauce, and sliced onion. Taste and add a little more sea salt if desired.

3. Divide the spiralized zucchini and shredded chicken between two bowls. Laddle over the hot liquid, and
serve with fresh herbs, chili, lime wedges, and sprouts.

Quick, easy and delicious. ENJOY!

For our complete 6-week healthy summer recipe series CLICK HERE.

photography by joe lee // styling by my balance wellness

Avocado, Citrus & Edamame Salad

Entertaining

So what was your vice over the long weekend? Sweets? Booze? Fast food? All of the above? No worries – now’s your chance to get back on the clean eating band wagon. I’m definitely going to be relying on our summer-ready recipes to right my wrongs from the last three days! The salad Sarah has for us this week is as gorgeous as it is delish.

With summer just around the corner, we all want to feel more energized and rock our best bodies by eating mindfully. Salads are the solution to ensure that you are getting all the nutrients you need, while feeling balanced and light. I personally adore this plant-based salad because it provides ample protein from the organic edamame for blood sugar control, beneficial fats from the avocado for satiety (a super food that helps to curb cravings and enhances skin health) and bright leafy greens paired with crunchy celery for added fiber and hydration to keep your insides nice and clean. The fresh citrus really brightens this salad, adding a burst of color and flavor to please your palate. Citrus fruits are packed with the powerful antioxidant Vitamin C, which gives your body a much-needed immune boost to stay vibrantly well.

Most store bought salad dressings are loaded with sugar and impure additives to make them last longer and taste better. However, the homemade dressing that accompany’s this salad is ultra fresh, nutritious and perfectly balanced with a little salt, acidity, sweetness, savory goodness and beneficial fat for maximum flavor.

Mouth watering yet? I just know you’re going to love this clean recipe as much as I do.

AVOCADO, CITRUS & EDAMAME SALAD

Serves 2
Recipe Inspired by Joy The Baker

INGREDIENTS (all organic where possible)

SALAD
• 2 cups leafy greens
• 1 grapefruit, segmented
• 1 cara cara orange, segmented
• 1 cup shelled *organic edamame (organic ensures the edamame has not been genetically modified)
• 2 celery stalks, thinly sliced
• 1 small (or half of a large) ripe avocado, peeled and sliced

DRESSING
• 3 tablespoons finely diced shallots
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon dijon or whole grain mustard
• 2 tablespoons raw apple cider vinegar (ACV)
• 1/4 cup + 1 tablespoon cold pressed extra virgin olive oil
• A pinch of sea salt and freshly ground black pepper (or to taste)

DIRECTIONS

Add all of the salad ingredients to a medium sized mixing bowl. In a small mixing bowl, use a fork to thoroughly whisk all of the dressing ingredients together. Lightly toss the salad with the dressing.

Serve in 2 beautiful salad bowls and enjoy in good company.

For the rest of our healthy summer recipes CLICK HERE

pbotography by joe lee photography // styling by sarah hawthorne

A Juice a Day Will Keep the Doctor Away

Food

At least this juice will. Ok, ok, I don’t have actual proof that this elixir will cure all that ails, but Sarah’s fresh juice recipe certainly can’t hurt and it tastes amazing. I particularly enjoy it the morning after I may have over served myself in the wine department!

To get ready for summer, I have the perfect veggie juice loaded with health promoting nutrients to enjoy as part of your wellness regime. In one easy to make drink, you can give your body a gentle cleanse, an immune boost and a big hit of antioxidants for glowing skin. I have carefully selected these ingredients based on their powerful health benefits:

BEETS

Listen up ladies, drinking beet juice before a workout has been shown to enhance your performance by giving you longer lasting energy and endurance. Beets taste a little earthy yet delightfully sweet. They support Phase 2 of your liver’s detoxification process and help to purify your blood. Beets also assist in the healthy functioning of your immune system due to their high Vitamin C content, while the potent phytonutrients that give beets their deep red color help to ward off inflammation and illness.

GINGER

Ginger has natural anti-microbial properties keeping undesirable microbes out and the beneficial microbes thriving in your GI tract. As a natural anti-inflammatory, Ginger helps with pain relief, especially joint pain, menstrual pain and headaches. Ginger is also great for revving up your metabolism and encouraging natural weight loss. Lets not forget about how great it is for our immune system when fighting a cold or the flu.

CELERY

Celery is one of the most alkalizing foods you can consume helping keep your body balanced and healthy. It’s the perfect summer food as it is rich in water and electrolytes and has a cooling effect on the body. It has the ability to fight inflammation, treat nasty colds and clean out your digestive system. You can add as much celery as you desire to your daily juice.

CUCUMBERS

Cucumbers are mostly water, hydrating your body in the summer heat and allowing you to detox naturally. They are a great natural weight loss aid and are amazing for boosting the healthy appearance of your skin. Cucumbers are a fabulous way to add liquid volume to your juices.

LEMONS

Lemons are natural detoxifiers, energizers, weight loss and digestive aids, skin health enhancers and are loaded with Vitamin C for an immune boost. As I like to say, “a lemon a day helps to keep the doctor away.” Hot tip: when you make a green juice, adding lemon counteracts the bitter flavor from the dark leafy greens you use, making your juice taste much better.

APPLES

Apples are low sugar fruits that contain antioxidants that detox and alkalize your system (similar to celery, balances your body). They are the ideal fruit to add to your veggie juice for a little touch of sweetness.

CARROTS

Carrots are loaded with vitamins and minerals, especially the powerful antioxidant Vitamin A in the form of beta-carotene. This shot of Vitamin A boosts the immune system and gives you radiant skin. Carrots add a lovely sweet flavor to this juice.

RECIPE: CLEANSING BEET JUICE

INGREDIENTS (all organic where possible)

1 medium sized red beet, washed thoroughly
1 inch piece of ginger root
2 stalks of celery (use more if desired)
1 large cucumber (use more if desired)
1 lemon, peeled and pith removed
1 green apple, cored and cut into wedges
1 carrot

DIRECTIONS

Wash and prep all of the ingredients.
Run them all through your juicer (editors note: I love the hurom juicer)
Stir the juice and serve into 1 large glass or 2 small glasses for sharing.
Drink immediately for maximum freshness and nutrition, or store in the refrigerator in an
airtight mason jar and enjoy within 24 hours.

For the rest of our healthy recipe series CLICK HERE!

photography by joe lee // styling by sarah hawthorne

A Noodle Salad So Good, You Won’t Miss the Gluten

Entertaining

Now that we’re in the middle of May it’s that time. To say ta-ta to the carbs. I know, I loved them all winter long too, but I’m in the mood for fresh lighter fare these days. This cucumber noodle salad, our third installment of your get ready for summer recipes, is totally satisfying. And did you know sesame seeds have more calcium per serving than dairy? Yeah, neither did I! Thank goodness we have my girl Sarah her to school us all.

Cucumbers are the ultimate summer food! I have incorporated them into this light and tasty “noodle” salad to cool your body down after hours spent by the pool or better yet at the beach! Cucumbers are one of the most hydrating vegetables on Earth, keeping your organs and skin cells happily nourished. Eating or drinking cucumbers helps to flush unwanted toxins from your delicate system and aids in natural weight-loss. Winner!!! You also get a hefty boost of valuable vitamins and minerals, as well as fiber to keep you insides clean and regular.

Hot tip: turn your home into a relaxing day spa by adding some cooling cucumber slices to your eyes to eliminate any puffiness and throw some in your water glass for a delightful flavor kick.

But wait, there are other super foods added to this simple salad to give you a health and beauty boost this season. Carrots are loaded with beta carotene, a form of Vitamin A, which boosts the immune system and gives your skin a natural glow. Sesame seeds are one of the richest sources of calcium on the planet, so ditch the dairy this summer which can trigger acne, seasonal allergies, inflammation and GI distress in some people. So go ahead and go for these small yet mighty power seeds instead.

Last but not least, cilantro is one of the most detoxifying herbs you can use regularly as a garnish for any savory dish to reap the endless benefits of its cleansing and purifying properties. So there you have it, so many great reasons to love this Asian inspired summer salad.

SESAME CUCUMBER NOODLE SALAD

recipe inspired by Willow Arlen from Will Cook For Friends

Time to make: 20 minutes
Serves 4

INGREDIENTS (all organic where possible)

SALAD
2 large English cucumbers (straight from the crisp air of the refrigerator)
2 large / thick carrots, optionally peeled

DRESSING
1 tsp. sea salt
2 tbsp. rice vinegar
1 tbsp. fresh lime juice (optionally include some zest as well)
2 tbsp. raw honey
1 tsp. toasted sesame oil
Crushed red pepper, to taste (start with a pinch)
A generous sprinkle of black and white sesame seeds (1/2 – 1 Tbsp.)

GARNISH
Sliced green onion, to garnish
Fresh cilantro leaves, roughly chopped to garnish

DIRECTIONS

Make quick and easy cucumber and carrot noodles with your spiralizer, jullienne peeler, or by simply using a sharp knife to slice them thinly.

Place the cucumber noodles into a strainer or onto a piece of absorbent paper towel to allow any excess water to drain thoroughly for approx. 15 minutes. After, use additional paper towel to pat dry and soak up any remaining drops.

In a little bowl, mix together all of the dressing ingredients.

Add the cucumber and carrot noodles to a large salad bowl with 2-3 Tbsp. of the dressing mixture. Toss to coat. Serve and garnish with green onion and cilantro. Best enjoyed fresh after making.

photography by joe lee foto // styling by sarah hawthorne

Tasty Tuesday: The Ultimate Power Salad Recipe

Entertaining

Did your Cinco De Mayo indulgences spill straight into your weekend and Mother’s Day celebrations? Wait, it was just me?? Well regardless, it’s always a good idea to start the week on the right foot. And this power salad recipe is going to do exactly that! This will keep nachos off your mind for at least a few days!

We all know that during the summer time, we want to keep our bodies hydrated by drinking lots
of water. But did you know you could boost your daily hydration by eating an abundance of raw
vegetables and fresh fruits? This salad not only provides the additional hydration you need, but
it also keeps your GI tract nice and clean as it is packed with fiber keeping your system regular.

Digestion and nutrient absorption is improved with the presence of enzymes in this nutrient dense salad.

Your skin will glow with the presence of the powerful antioxidant Vitamin E, found in both the seeds and the avocado. The avocado is an important addition as it gives you a source of beneficial fats that create a feeling of satiety, curbing cravings and preventing you from overeating during the day. I’m all about mixing textures, so in this beautifully balanced salad, you get the roughage of sprouts, with the crunch of radishes and seeds, with the smooth creaminess of avocado.

The sprouts are a complete super food as they contain a much higher concentration of nutrients to their mature counterparts. They are also rich in chlorophyll, the quality that gives them their bright green color, purifying the blood and gently cleaning your body, leaving you feeling uplifted and energized. The radishes are rich in Vitamin C, for a much-needed immune boost, and similar to the sprouts, they come with their own set of detoxifying properties.

In short, this is the ultimate dish providing you a hefty dose of vitamins and minerals to keep you healthy and happy. The colors pop and the flavors dance on your palate, especially with the tangy miso dressing tossed delicately throughout. Whether you are in a rush or hosting a garden party, this is the perfect “go to” salad.

Recipe inspired by happy hearted kitchen

SPROUT, RADISH & AVOCADO SALAD

Quick and easy
Serves 2

INGREDIENTS (all organic where possible)

SALAD
4 cups sprouts (we used pea, but sunflower and broccoli also work well, feel free to mix)
1 bunch pink radishes, thinly sliced
1 ripe avocado, thinly sliced
2 green onions, thinly sliced
¼ cup of pumpkin and / or sunflower seeds (add more if desired)

DRESSING
½ cup extra virgin olive oil
¼ freshly squeezed lemon juice (add more if desired)
1 ½ tbsp. miso paste (white or yellow)
1 tbsp. raw honey (maple syrup also works well)
1 – 2 tbsp. pure water
Optionally add: 1 tbsp. of tahini and / or ½ tsp. sesame oil
Sea salt and freshly ground black pepper to taste

DIRECTIONS
Make the dressing first by mixing all ingredients in a small blender until thick and smooth (add
water as desired).

Optionally, add the seeds to a pan over medium heat and lightly toast (stir often to avoid
burning), or simply add them to the salad raw.

Toss the sprouts, radishes, green onion, and seeds in a large salad / mixing bowl with a drizzle of the dressing. Divide into two serving bowls and top with sliced avocado and extra dressing. Salt and pepper to taste.

Enjoy!

Check out the rest of our get-ready-for-summer recipes RIGHT HERE.

photography by joe lee photography, styling by my balance wellness

Eat Your Way to a Gorge Summer Body

Entertaining

Since we mark the unofficial start of summer at the end of this month I thought it would be fun to get a jumpstart on bikini season with some healthy recipes! When I’m looking for new ideas for delicious food that’s also actually good for me, I turn to my friend Sarah – a Bay Area Health Coach and all around beautiful soul – who is constantly inspiring me to be my best self. Or least cut down on my daily wine consumption. But in all seriousness, I’m so excited because she is bringing us a weekly recipe to help us get our glow on – from the inside out. Trust me, your summer-ready body will thank you.

Summer will be here before we know it, so I wanted to share some scrumptious recipes that will leave you feeling cool, light, energized, cleansed and glowing throughout the warmer months. As women, it’s important to nourish our bodies on a daily basis by maximizing the nutritional value of our meals so that we can be our best selves.

To kick off this six part series, I was inspired to make this berry-licious sweet treat using only the natural sugars from fresh fruit and a little bit of raw honey. Delight in every bite of this refreshing super food dessert that’s packed with nutrients, especially antioxidants and phytochemicals, which help to prevent pre-mature aging and skin damage from excess sun exposure.

Bountiful Berries served with Cashew Cream

Total time to make: 10 minutes
Serves 2

INGREDIENTS (all organic where possible)

BERRY BASE
1 cup frozen raspberries
½ cup frozen blueberries
½ cup frozen strawberries
Frozen black berries work well too

CASHEW CREAM
½ cup raw cashews
¼ cup pure water
2 tablespoons desiccated coconut
2 tablespoon frozen raspberries
1 tablespoon raw honey
¼ teaspoon pure vanilla extract
Juice of 1 lemon
Pinch of sea salt

GARNISH: A dusting of cinnamon, a sprinkle of finely shredded mint leaves, a pinch of bee pollen, crunchy coconut flakes, and protein rich hemp seeds

DIRECTIONS
For the cream, mix all of the ingredients in a blender until smooth (if you wish to thin it out a little, optionally add an extra splash of water)

Plate in your favorite bowls or fancy stemless wine glasses by first adding the frozen berries, and then topping with the cashew cream. Garnish away to your hearts content! Enjoy immediately while the berries are still frozen, or wait a little while until they soften up a bit.

Recipe inspired by Nutrition Stripped // photography by joe lee photo

3 Special Sauces Every At-Home-Cook Should Master

Entertaining

To continue with my resolution to make more meals at home this month, I’m turning my attention to sauces — that versatile, last second add-on that packs a serious punch of flavor to any dish. You can quite literally use special sauces on anything from chicken to fish to leftovers! Use them as a dipping sauce with bread or slather them on a sandwich, mix them with roasted veggies or top grilled fish or meat.

Here are three special green sauce recipes from around the world and created by my friends at Good Eggs that’ll bring any dish from bland to party-in-your-mouth-amazing.

Green Olive Salsa Verde

Ingredients:
2 tbsp. Salt Packed Capers
About 4 tbsp. of Red Wine Vinegar
A tablespoon of Shallots, diced
A handful of Arugula roughly chopped
A handful of Parsley, roughly chopped
A handful of toasted Almonds, roughly chopped
A handful of Castelvetrano Olives, pitted and roughly chopped

Rinse the capers of their extra salt in a strainer and place in a big mixing bowl, along with the chopped greens, chopped olives, almonds, vinegar and shallots and a few glugs of olive oil.

Major pro tip for de-pitting olives: to easily remove the pits from the olives, put the olive on a cutting board and place the flat edge of a chef’s knife on top of the olive. Using the heel of your hand, rap the knife a few times until the olive has softened up and the pit slips out easily.
Salt and pepper to taste and adjust the acid levels as you wish.

Green Goddess Aioli

Ingredients:
1 egg yolk
1 cup of olive oil
1 anchovy fillet
1 clove of garlic
A bunch of chives
A bunch of tarragon, leaves removes from stems
A handful of parsley, leaves removed from stems
The juice of one lemon
Salt & pepper

Place egg yolk in the bottom of a mixing bowl and add a few drops of olive oil. Whisk vigorously until the olive oil is fully incorporated. Keep adding a tiny bit of olive oil and whisking it into the yolk until you have a pale yellow, fluffy aioli. Your arms will be tired, but it’s well worth it!
In a blender, add the herbs, garlic, lemon, anchovy and a few glugs of olive oil. Whir together until it’s a smooth puree.

Gently fold the herby puree into the aioli with a spatula. Adjust salt, pepper and lemon to taste.
Serve as a dip for veggies, alongside simple steamed shellfish, spread on toast or add a dollop to a green salad.

Chermoula

Ingredients:
1 teaspoon of cumin seedds
A big handful of parsley leaves & stems, coarsely chopped
A big handful of cilantro leaves, coarsely chopped
3 cloves of garlic
1 teaspoon of smoked paprika
About half a cup of olive oil
A small chunk of peeled fresh ginger (about the size of a peanut)
A few squeezes of lemon

Combine all ingredients in a blender and blend until it has the consistency of a chunky puree. Adjust acid, salt and pepper to taste.

Chermoula is delicious stirred into a fresh batch of labneh, a topping for broiled fish or a marinade for chicken.

No matter how you use them, this trifecta of green sauces will never do the at-home-cook wrong. January’s traditionally ~~bland~~ healthy dishes just got a flavorful upgrade in our house.

original photography, recipe and styling by good eggs for apartment 34

Tasty Tuesday: {Gluten Free Fig Tart}

Recipes

A few weeks ago we introduced our newest contributor to the team, Zoe. She’s an amazing food stylist and recipe creator who is passionate about cooking food that features quality ingredients and is as healthy as it is delicious. We’ll add beautiful to the list too! With just days of fig season left, we’re right there with her on baking this Gluten Free Fig and Crème Fraîche tart! You’ve got to cherish everyone one of those sweet little jewels while you can. Thankfully, today, Zoe is teaching us how…

I’m in love with figs and have recently been obsessing over the hundreds of different kinds of tart combinations – from sweet to savory. So one afternoon I decided to make these delicious gluten-free mini tarts with fresh figs and crème fraîche. They were enjoyed over a magical moment catching up with a girlfriend whom I hadn’t seen in years. The tarts are so light and fresh that we managed to save two for after dinner and enjoyed a second round, post-meal. Shhh, don’t tell!

This recipe features a gluten-free crust alternative that has a lovely nutty finish which pairs deliciously with the figs. This is also a particularly healthy dessert – perfect for enjoying these last days of indian summer and officially welcome fall. You may want to try it with bee pollen sprinkled on top, a superfood that is delicious with tarts, yogurt or granola!

Gluten Free Crème Fraîche Fig Tart

Ingredients:

Shortcut Pastry:
3/4 ground almonds
2/3 cup buckwheat flour
1/2 cup millet flour
1/2 cup apple sauce
4 Tbsp butter
2 Tbsp honey
1 tsp baking powder
1 pinch of sea salt

Filling:
3/4 cup crème fraîche
3/4 cup cream cheese
2 Tbsp sugar
Grated zest of 1large lemon (or two small ones)
Juice of 1 lemon
15 to 20 fresh figs, rinsed and quartered

Directions:

1. Mix the dry ingredients with the butter, apple sauce and honey and knead the dough until it becomes a smooth pastry. Wrap it in cling film and refrigerate it for 30 minutes.

2. Roll out the pastry (the easiest way is to roll it out directly on baking paper) and place it carefully in a greased tart pan and prick it with a fork (I used several small pans). Bake in the oven for 20min at 375°F.

3. In a bowl, stir together the crème fraîche, cream cheese, sugar, lemon zest and lemon juice.

4. Fill the cooled tart shell with the cream filling and arrange the figs in circles. Drizzle with honey and sprinkle bee pollen on top right before serving (optional).

For more of our favorite recipes, including gluten free options, CLICK HERE!

original photography and recipe by food contributor, Zoe Armbruster

Tasty Tuesday: {Berry Healthy Coconut Milk Popsicles}

Recipes

Yes, we realize popsicles are the summer dessert du jour, but we just couldn’t help ourselves from jumping on the bandwagon! They’re the perfect treat to help cool down and you can just pop them out of the freezer whenever you feel like indulging. The kids love them, sure, but we’re loving the resurrected idea that you don’t need to be five years old, covered in dirt and dripping in sugar to enjoy them. While the adult {aka alcoholic!} recipes are enticing, the fact that I get drunk off of one sip of wine these days makes, the idea of snacking on a healthy popsicle even better. Not convinced? Well you must try this recipe!

Berry Coconut Milk + Honey Popsicles

serving size: 12 popsicles

1/2 cup blueberries
1/2 cup raspberries
24 mint leaves
4 cups coconut milk
2 cups coconut water
1/2 cup honey
1/2 cup plain greek yogurt
1/2-1 cup granola

In a big bowl mix coconut milk, coconut water (straining is optional) and honey.

Next, plop berries of choice and 2 mint leaves in each popsicle form {we used this one and love it!}. Next fill popsicle forms to the top with coconut mixture.* Freeze for 3 hours or overnight. Once frozen, remove popsicles from forms and dip 1/3 of each popsicle in yogurt. Roll dipped area in granola and place on baking sheet. Freeze for another 30 minutes. When it’s time to eat, drizzle with honey for extra sweetness and enjoy!!

*Tip: The berries will float to the top of the popsicle forms, meaning all of the berries will end up at the bottom of your popsicle, near the stick. If you’d like berries to be throughout the popsicle, follow the recipe, only filling forms half way, freeze for two hours, then repeat.

While we’re digging this delicously healhty recipe, the options are literally endless. Instead of coconut milk, use almond milk. Dip them in dark chocolate. Dip them in chia seeds! When it comes to healthy popsicles and they are admittedly, SO fun to make – you can play like you’re a kid again. If you don’t have popsicle forms yet, you’re missing out on quintessential summer fun. Get yours now and do share what popsicle recipe is your fave to make!

Need more summer treat ideas?? We save all of ours HERE!

original photography for apartment 34 by aubrie pick // styling by bianca sotelo

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