TASTE: BREAKFAST OF CHAMPIONS
So it's mid-January and those resolutions are probably starting to feel more like restrictions, but push through because you can do it! Especially if you eat these super-healthy and super-delicious breakfast pops. Admittedly it's my daughter who found the recipes from Food Network, but since I'm the one who makes them, I might have to take credit ...
KALE-BANANA BREAKFAST POPS
Makes 4 servings
WHAT YOU NEED
1 small banana, cut into chunks
2 cups packed chopped kale (stems removed)
1/2 cup 2-percent plain Greek yogurt
1/4 cup pure maple syrup
Juice of 2 small oranges
Juice of 1/2 lemon
One 1/2-inch piece peeled fresh ginger
Four 3- to 4-ounce ice pop molds
WHAT TO DO
Combine the banana, kale, yogurt, maple syrup, orange and lemon juices and ginger in a blender and puree until smooth.
Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
The pops will keep in the freezer for up to 2 weeks.
Strawberry-Chia Breakfast Pops
Makes 4 servings
WHAT YOU NEED
One 5-ounce can evaporated milk
Juice of 1 lime
3 tablespoons honey
2 tablespoons chia seeds
6 large strawberries
Four 3- to 4-ounce ice pop molds
WHAT YOU DO
Whisk together the evaporated milk, lime juice, honey and chia seeds in a medium bowl. Cover and refrigerate until the seeds have plumped, about 2 hours, stirring halfway through.
Hull and finely chop the strawberries and stir them into the chia mixture. Spoon the strawberry-chia pudding evenly among four 3- to 4-ounce ice pop molds (it will be thick); tap the molds on the countertop to pop any air bubbles. Freeze the pops until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.
The pops will keep in the freezer for up to 2 weeks.
