Berry Bomb Pops

Posted on July 24 by
in Blog


1 cup frozen raspberries
1 cup frozen blueberries
1 cup water, divided
1 1/2 teaspoons liquid stevia, divided
1 1/2 cups canned coconut cream
1/2 teaspoon vanilla extract
Ice pop molds and sticks


1. Place the raspberries, 1/2 cup water and 1/2 teaspoon liquid stevia in a small saucepan. Bring the mixture to a boil over medium-high heat. Simmer for about five minutes or until the fruit starts to break down and a little of the liquid has been reduced.

2. Remove from the heat and use an immersion blender (or regular blender) to make a smooth red puree.

3. Repeat the above cooking process with the blueberries.

4. Remove from the heat, use a blender again and set aside to cool or place in the refrigerator until ready to use.

5. While the fruit is cooking, mix the coconut cream, 1/2 teaspoon liquid stevia and vanilla extract in a separate small bowl. Set aside or place in the refrigerator until ready to use.

6. To assemble the ice pops, start by dividing the raspberry puree into the molds. Carefully add approximately 2 to 3 full tablespoons of mixture into the center of each mold.

7. Place the molds into the freezer and chill for at least one hour or until set.

8. Using the same spoon method, divide the coconut cream into the molds, about 3 to 4 tablespoons in each. Try to work quickly so the raspberry layer doesn’t melt and bleed into the coconut.

9. Place back in the freezer for about 30 minutes until partially set. This is the only time you really need to watch them. The coconut layer should be firm enough to hold the ice pop sticks but soft enough so they can still be inserted.

10. Add one stick to each mold, leaving a little bit of stick poking above the top (to hold it by). Place back into the freezer for at least another hour until completely solid.

11. Finally, add the blueberry puree using the same spoon method, about 2 to 3 full tablespoons in each.

12. Place the molds back in the freezer for about one to two hours or until completely set. Serve.


"PB & J Shake"

Posted on July 18 by
in Blog

(vegan, dairy, gluten and soy free)

1 cup unsweetened vanilla almond milk
1 scoop vegan strawberry protein powder
1 cup strawberries
2 TBSP natural peanut butter
1 packet stevia

(370 calories, 17 grams of net carbs, 24 grams of protein and 20 grams of fat)



Posted on July 17 by
in Blog

If your grocery store does not label their salmon, this is how to visually know if your are eating wild caught or farm raised.



Posted on July 12 by
in Blog

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