Looking for something to do with your kids? Maybe some great recipes or crafts? How about home management, healthy and frugal living tips, or organization and work/life balance ideas?
Let me do the problem solvin' for you - click here to subscribe! _____________________________________________

Thursday, May 26, 2011

Taste of Summer - Peanut Butter & Jelly Popsicles

As the heat is rising and it's finally starting to feel like summer, the blender gets more and more action at our house. We love to make smoothies with fresh and frozen berries, and whatever is left over goes straight into the popsicle mold. Not only is it a tasty healthy snack (or breakfast!) but it freezes even faster as it's cold and thick to begin with. In the spirit of impending summer, I'm sharing this post from last year, for peanut butter and jelly popsicles!

Making your own popsicles is fun and frugal - we love smoothies at the problem solvin house, and I always make big batch so there is extra for making into popsicles. When fruit isn't in season locally, frozen and canned fruit work wonderfully as well. We decided to mix things up a bit by adding peanut butter, and the results were delicious!

While peanut butter isn't something we want to overdo, the addition of some protein is nice and tasty. We call these peanut butter and jelly smoothies/pops. Everyone gets one small glass of smoothie and the extra gets poured into molds and become peanut butter and jelly pops. One added bonus to making smoothies into popsicles is that they freeze faster - every little bit helps when you have an anxious preschooler who can't wait to eat her frozen treats!

Recently I saw a tip about how to make spinach smoothies when you don't have a fancy blender - if you've seen it please let me know so I can give credit. Basically you want to add the spinach and liquid and let it mash up for a bit before adding anything else. Here is a good basic spinach smoothie recipe, though we have to omit the yogurt for now since I'm dairy free. We add spinach anytime there is some in the house. It works well with any fruit combination and adds a subtle flavor without being overpowering. Sweetpea loves the bright green color and mama loves the added nutrition. We come up with seasonal names for the spinach mash that starts out each smoothie - it's been leprechaun juice and is now spring green power juice!

*Edited to include one of our favorite veggie PB&J combinations*
I had a few requests for specifics, so here is one of our favorites. My recommendation if you're new to smoothies is to start here and adjust to your taste. Plain yogurt is great in smoothies too, though this recipe doesn't include it.

PB&J Fruit and Veggie Smoothie

2 handfuls of washed baby spinach
1 cup 100% fruit juice
1-1/2 cups frozen strawberries
1 banana
1 cup watermelon, cubed
1/2 cup peanut butter

We have successfully used spinach, kale and cabbage in smoothies, and by successfully, I mean my kids love them. The trick is to put the greens in the blender with all of the juice and blend together for a minute or two until the greens are well blended. Once that is done, we add the banana and watermelon and mix some more, then the frozen strawberries. Once the berries are blended in (you won't hear them knocking around in the blender anymore when they are well incorporated) we add the peanut butter. One more good blend and they are ready to serve as smoothies or pour into popsicle molds and freeze. This amount will make 6-8 popsicles depending on the size of your molds. I find a smaller batch like this works well with the greens and peanut butter, so when we are having smoothies and want extra to freeze I make two batches one right after the other.

Stumble Upon Toolbar


Julie said...

What a great idea! My whole office has been loving your blog and your great tips. Let me know if you are up to do a guest blog ever! julie.e@hippobargains.com

mkweber517 said...

OMG - great taste of summer recipe. I'm also currently loving the South Beach Diet's Taste of Summer cookbook. AMAZING stuff including more desserts.

BTW - caught this recipe on ABCs Extreme Makeover Weight Loss Edition (featuring awesome new recipes every Monday at 10). As a Kentucky boy and huge fan of the BBQ, this was the bomb!


1½ Ibs. flank steak
1 bunch green onions, chopped
½ large onion, chopped
1 tsp. chopped garlic
¾ cup brown sugar
½ cup ketchup
½ small can tomato paste
½ cup Dijon mustard
½ cup water
¼ cup Worcestershire sauce
¼ cup apple cider vinegar
¼ cup apple juice
½ large dried ancho chili, seeded & cut in small pieces
½ Tbsp. ground cumin
¾ cup bourbon
1 Tbsp. olive oil

1. To make BBQ sauce, heat ½ Tbsp. oil in a heavy pot over medium heat. Add
onion and garlic, saute for 5 minutes.
2. Add remaining ingredients and simmer for 30 minutes. Remove from heat and set
3. Brush flank steak with remaining 112 Tbsp. olive oil, season with sea salt and
4. Grill steak over medium heat for 5 minutes on each side, brushing with BBQ sauce
before turning over. Remove from grill and let sit for ten minutes before slicing into
thin slices across the grain.

Serves: 4
Calories per serving: 350 (with 2 Tbsp. BBQ sauce)
Calorie equivalent: 5 oz. protein, 1 fat

Note: Can be made ahead. Cover and refrigerate up to 2 weeks.

Anonymous said...

Where is the recipe for the posicles?

Laura said...

How do you make the peanut butter and jelly popsicles? I have never made a smoothie, so it would be nice if you could list some ingredients and quantities. They look really yummy:)