May | 2019 | Jaclyn Beaty Nutrition

Key Lime Avocado Mousse

Servings: Four, 4oz servings
Time: 5 minutes
Difficulty: Easy
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Ingredients

Key Lime Avocado Mousse

2 large or 3 small avocados
Zest, juice, and pulp of 1 whole lime (approx 2 Tbsp lime juice, 1-2 tsp grated zest)
2 Tbsp coconut butter
2 Tbsp coconut milk
2 Tbsp maple syrup
1 tsp vanilla
Coconut flakes for topping (optional)

Directions

Zest the rind of 1 lime, saving aside approximately 2 teaspoons of grated lime zest. In a food processor, add the flesh from the avocado, pulp and juice from what remains of the lime, coconut butter, coconut milk, maple syrup, and vanilla. Blend until a smooth and whipped consistency is achieved.

Pour mousse into single-serving dishes and top with grated lime zest and coconut flakes. Chill approximately 3 hours before serving, as this will give the mousse a firmer texture. Keep refrigerated for up to 4 days.

Leave a comment May 13, 2019 Jaclyn

It’s only May, but the summer heat is around to stay in Tennessee and my family is soaking up every ray of sunshine we can get. The transition from spring to summer means the berry fields are ripe for the picking and coincidentally, that popsicles become perfectly acceptable for snack time. One of my favorite ways to use strawberries is in my Strawberry Banana Detox Smoothie and Strawberry Quinoa Pancakes but getting covered in sticky, melty popsicle juice is quintessentially a summer must.

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I follow the Environmental Working Group’s Clean 15 and Dirty Dozen lists when choosing to buy organic. Strawberries have topped the charts for the last 3 consecutive years as the #1 most highly sprayed crop in America. Most strawberries tested contain at least 20 different chemicals (some up to 40!) a few of them even being known carcinogens. For that reason, I will always choose to buy organic strawberries and also choose to drive a little farther to pick from the berry fields that don’t spray. I know there is no stopping a toddler from eating straight from the plant, but knowing that a farm doesn’t spray allows me the peace of mind when I see my kid eating his weight in berries straight from the patch. This was his bucket after an hour in the field. So much for my field hand! IMG_20190508_105351491

These popsicles take literally zero culinary expertise and can be customized to virtually any fruit and sweetened up or down to your taste preferences. I like to add chia seeds to mine for a quick dose of healthy fats and mucilaginous fiber for gut health. I also choose to blend full-fat coconut milk into both layers of fruit so the kiddos are getting more than simple fructose into their blood stream.

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Strawberry Pineapple Popsicles

Servings: Eight, 4oz servings
Time: 5 minutes
Difficulty: Easy
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Ingredients

Strawberry Pineapple Popsicles

1 cup full-fat coconut milk, divided
1 cup fresh or frozen strawberries
3 Tbsp chia seeds
1 cup fresh or frozen pineapple
Honey (optional)

Directions

In a food processor, add the strawberries (or other fruit of choice), a half a cup of coconut milk and the chia seeds. I only add chia seeds to one of the two layers, and chose to add it to the strawberries since they are naturally seedy. Pulse until just blended, leaving some bigger bits of berry. You may wish to add a teaspoon of honey into each blend if you are aiming for a sweeter pop, but I find the natural sweetness of the berries and pineapple perfect as is! Pour into a bowl and set aside. You may wish to give your food processor a quick rinse before blending the pineapple so the colors don’t run, but it’s not necessary.

For the second layer, blend the pineapple and half a cup of coconut milk until smooth. Alternate layers into popsicle molds filling each mold one-third of the way, alternating layers with fruit blends. Freeze for at least 3 hours or until set and keep frozen until ready to enjoy!