Introduction and a frozen orange pop

I did not grow up in the city.  I grew up in the country, you know back roads, “the woods”, farms, and dirt.  Lots and lots of dirt.  I was a tomboy.  I played hard.

I met a city slicker… fell in love with him and fell in love with the city.  I don’t think I could go back to my country life since living in such an urban area for the past 8 years.

We are raising our two children here. We live near a park, we run, bike and play.

Since having children we want them to have a healthy active life.  So I changed how I cooked and we are all vegetarians now.  Oh don’t let that scare you away… everyone could use a meatless meal now and again. 🙂

This isn’t going to be strictly a food blog, but also about city life and events.  I hope you enjoy it.

Ok now the frozen orange pop.  I recently bought molds to make my own.  Looking at the back of those freezer pop packages at the store it is kind of scary with the amount of sugar added and artificial flavors. Even the natural/organic ones. You don’t need all of that junk at all.  They are so simple to make.

Doesn’t this look delicious?  It has no added sugar and only has three ingredients. It happens to vegan and gluten free.  It is creamy and satisfying.

Frozen Orange Pops

makes about 9

3 medium overripe bananas peeled

2 cups of natural pure orange juice

4 clementines or 2 naval oranges – peeled

optional sweetener if you like stevia or honey. – I didn’t feel like I needed to add any as it was sweet enough for me.

Put all ingredients (but a few orange pieces.  I kept 2 clementines to reserve them to put in the molds whole) in blender or food processor until you smooth with no chunks.

Pour in your molds, put a few chunks of orange in each one if you kept some on reserve. Freeze for 4 hours and enjoy!

Nutritional Facts (based on 9 pops)

75 calories
Carbs: 19g
sugar 13g
Protein 1g

I hope you like this recipe.


One thought on “Introduction and a frozen orange pop

  1. Love it! I never thought about keeping some whole fruit pieces in the mix. And I’m excited about your new blog!

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