Tag Archives: Pineapple

Tropical Island Popsicles – No Sugar Added

Tropical Island Popsicles – No Sugar Added

popsicle tropical island banana coconut raw honey paleo vegan pineapple raspberry

If you’ve read any of my other dessert articles you know of my hubby’s wicked sweet tooth. He likes all sweets, healthy and processed unfortunately. So it makes me feel good to keep healthy sweets in the house.

popsicle tropical island banana coconut raw honey paleo vegan pineapple raspberry

One of his favorite treats is Outshine Bars but I don’t like the list of ingredients in them. The list below is for the coconut pineapple coconut water version.

Ingredients:

COCONUT WATER FROM CONCENTRATE (WATER, COCONUT WATER CONCENTRATE), SUGAR, PINEAPPLE, MODIFIED CORN STARCH, GUAR GUM, CAROB BEAN GUM, ASCORBIC ACID (VITAMIN C), CITRIC ACID, NATURAL FLAVOR.

See what I mean? Modified corn starch in a Popsicle? And the ever ambiguous “natural flavor”. When I was out shopping a few weeks ago I came across a cute little Popsicle mold set for like $6.99 so it was my mission to make some yummy healthy low-ingredient frozen treats for my man. Plus, I love kitchen gadget things.

This recipe only has 5 ingredients and I can pronounce every single one. 

popsicle tropical island banana coconut raw honey paleo vegan pineapple raspberry

UPDATE: I made this tropical version and before I knew it, hubby ate them all. He just asked “hey, you got any more of those Popsicles?”. I told him we didn’t have any more pineapple but I had some frozen black berries. He said to go for it. I used all of the other same ingredients but swapped pineapple for blackberries. These are now my new favorite. I’m a little peaved that I have to share them.

popsicle tropical island banana coconut raw honey paleo vegan pineapple raspberry

Tropical Island Popsicles
 
Prep time
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Author:
Recipe type: Dessert, Paleo
Ingredients
  • 1 can full fat coconut milk (I use the Trader Joe brand)
  • 1 very ripe banana
  • 2½ cups fresh pineapple or fruit of choice
  • 2 Tablespoons unsweetened shredded coconut
  • 3 Tablespoons raw honey
Instructions
  1. Pour coconut milk in blender first, followed by all other ingredients.
  2. I recommend putting the raw honey in the middle of the ingredients so it doesn't get stuck at the top or the bottom in the blender.
  3. Blend until mixed thoroughly.
  4. Pour into Popsicle molds and put in the freezer for 3 - 4 hours.
  5. I ran the Popsicle mold under warm water until the Popsicle slid out easily.
  6. Nom nom nom.

Easy Delicious Dehydrated Fruit Snacks – Natures Candy

Dehydrated Fruit – Natures Candy

dehydrated fruit natures candy watermelon cantaloupe honeydew pineapple kiwi mango orange lemon

We are heading home from our awesome South Dakota vacation today. I’m so glad that I had made a bunch of dried fruits for the road trip because it was so convenient to have on hand, they didn’t need any refrigeration and it totally satisfied our snacking needs whether we were driving or hiking. At home I chop the dried fruit up into tiny bits to put in my homemade granola. We always keep dried fruit on hand in our house. My hubby takes a baggie to work too so he has snacks.

The Organic Rabbit

Have a sweet tooth? Have kids? Love to snack? Try drying some fruit. It’s candy, but candy that hasn’t  been chemically processed or contains ingredients created in a laboratory. No preservatives and lots of nutritional goodness like vitamins and fiber. Healthy snacking – can it be?

Citrus and apples are the two things that I add anything too. I use coconut palm sugar. The taste resembles a brown sugar/molasses flavor and will brown and sweeten the citrus and apples a bit.

I use dried lemons slices, oranges slices and pink grapefruit slices to flavor my water and tea naturally. One slice will flavor at least 2 glasses of water too. I also eat them as snacks. It’s like a thin taffy. So good.

I only use organic fruits and veggies because I have no interest in drying pesticides and chemicals. Hit up your farmers market for some local organic fruits and veggies and help support local growers in your area at the same time.

driedtomatokiwi

Most people have probably tried dried banana chips or apple chips but have you ever tried dehydrated melon? Holy sweet treat. Dried watermelon is just about the yummiest thing in the world. Watermelon is the sweetest of all the melons when dried with honeydew pulling up a close second. Don’t knock it til you try it, it’s amazing.

DEHYDRATED WATERMELON TASTES LIKE A JOLLY RANCHER

Dehydrating fruits and veggies is pretty much the easier thing you can do. Just cut and dry. My slices are usually around a 1/4 inch thick. For citrus, I dry the rind as well as the flesh. I don’t peel any fruits or vegetables with the exception of bananas and melons. My fruits tend to be crispier at a 1/4 inch thickness and chewier at a 1/2 inch thickness for all other fruits besides watermelon.

watermelonpine

I wrote about dehydrated citrus slices for use in water and bell pepper candy a while ago and talked about my inexpensive dehydrator. This was the best 50 something bucks I ever spent on a kitchen appliance. I can run it constantly for days switching out different fruits and what I’m left with is a huge stash of all natural, sweet and healthy snacks.

The hubby has a wicked sweet tooth and as long as we have a stash of dried fruits on hand, he is a happy camper. Kids will love them and you will love that there aren’t any preservatives or added sugars.

4melonorangepine3

You don’t have to own a dehydrator to dry fruit though. You can easily dry them in your oven. Just set the temperature to 200 degrees and make no plans to use your oven for a while. I usually leave my dehydrator running overnight but I don’t think I would leave my oven on all night. That’s just me, I can be a worrier.

4melonorangepine

The thinner you slice your fruits or vegetables, the crispier they will be and faster they will dry. The thicker they are, the chewier they will be and take a little longer to dry. It’s two totally different snacks. One is almost “chippy” and one is like “taffy” so I usually switch up my slicing sizes.

It doesn’t hurt to have a little extra cutting assistance. I usually pull out the biggest knife, ask the hubby if this one will work and he will most times take the big scary knife out of my hand and show me the correct way to cut the fruit. By the time I’ve “learned” what he taught me, everything is cut. I’m a sneaky Bunny 🙂

hubbycutting

DRYING TIMES FOR CONVENTIONAL OVENS:

Preheat oven to 200 degrees. Place sliced fruit/veggies on parchment paper. You can use multiple parchment paper lined cookie sheets and use both racks. Just remember, the thicker the slices are, the longer they will take to dry.

Most of the time you will be drying for a minimum of 6 hours if using the oven. At 6 hours, flip the fruit/veggies and continue drying if not already dry. If more time is needed, check every couple of hours. You only need to flip them once though.

To test, take a piece of each variety out of the oven and let cool on the counter. If after it’s cooled, squeeze the fruit/veggies and see if there is any moisture left. If so, continue drying for a few more hours and test again. You don’t want there to be any moisture because your treats can go rancid if left out too long. But if they are thoroughly dried, they can sit out for a very very long time but they won’t last that long anyway because they are so yummy.

DRYING TIMES FOR DEHYDRATOR:

Place sliced fruit/veggies on trays. Set temperature to 135 degrees and turn dehydrator on.

I check my fruit/veggies starting at the 8 hour mark. At 8 hours, flip the fruit/veggies and continue drying if not already dry. If more time is needed, check every couple of hours. You only need to flip them once though.

To test, take a piece of each variety out of the dehydrator and let cool on the counter. If after it’s cooled, squeeze the fruit/veggies and see if there is any moisture left. If so, continue drying for a few more hours and test again. You don’t want there to be any moisture because your treats can go rancid if left out too long. But if they are thoroughly dried, they can sit out for a very very long time but they won’t last that long anyway because they are so yummy.

 

 

Fresh Pineapple Chia Seed Jam

Fresh Pineapple Chia Seed Jam

After trying and loving my Blueberry Chia Seed Jam the hubby put in a request for pineapple chia seed jam, he loves pineapple and I love when hubby makes requests. Plus it gave me the perfect reason to try out my new food processor. I sprinted to the closet and whipped that baby out!

Let’s make Fresh Pineapple Chia Seed Jam

(this delicious jam is also paleo and gluten-free which makes it even more awesome)

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein

I FINALLY got to put the food processor to work. After pulsing the pineapple, I pulsed some Peppadew peppers to make a small batch of pineapple pepper jam all for myself.

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein

I only used about a cup of pineapple because I don’t make my chia jam batches too large as they don’t contain preservatives and aren’t canned in the traditional method. They will keep in the fridge for a week or two. Plus it’s so easy to make that if I run out it’s no big deal to whip up another batch but if you eat a lot of jam, you can certainly double the recipe.

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein peppadew pepper

If you would like to add Peppadew peppers to your pineapple jam, just add the peppers in the last few minutes of cooking the pineapple, before adding the chia seed gel. I put the details in the recipe below.

I love spooning the pepper jelly or blueberry jelly on top of some cream cheese and dipping with sea salt quinoa chips. Dee-licious!

Now don’t crinkle your nose but the hubby likes to top a scoop of vanilla ice cream with blueberry chia jam or pineapple jam. I swear it’s good. Taste just like a sundae.

Fresh Pineapple Chia Seed Jam
 
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Fresh Pineapple Chia Seed Jam
Author:
Ingredients
  • 1 cup fresh pineapple (chopped small)
  • 1 cup water
  • 1 tablespoon raw honey
  • 1½ tablespoons chia seeds + 3 tablespoons water
  • **Optional - 3 or 4 Peppadew peppers or jalapenos if making the pepper jelly variation**
Instructions
  1. Soak chia seeds in the 3 tablespoons of water and set aside to gel, stirring after 10 minutes.
  2. Put chopped pineapple in food processor just for a few pulses to get rid of the big chunks.
  3. Place pulsed pineapple, honey and water in a small saucepan and bring to a boil.
  4. Once boiling, reduce the heat to very low. Continue to cook for about 30 minutes until the liquid has almost completely evaporated and the pineapple is soft. Add water as necessary, based on how juicy your pineapple is to start with. The pineapple will be broken down and should look like it's starting to gel.
  5. Remove from heat and stir in your chia seed gel stirring constantly for a few minutes. The chia seeds will try to crawl up the sides of the pan so stirring helps keep them incorporated into the pineapple.
  6. **Optional: To make pineapple PEPPER jelly, simply add 3 or 4 finely chopped Pepperdew peppers or jalapenos to the pineapple in the last few minutes of cooking, before adding the chia seed. I love pepper jelly spooned on top of cream cheese with some quinoa chips. So good.**

 

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