healthy sweets

6

POP STARS: Chill with homemade wholesome ice pops - photography: Blaine Moats - styling: Jennifer Peterson - text: Caitlyn Diimig, RD - recipes: Kelsey Bulat - recipes via Diabetic Living Magazine Summer 2017

  • Creamy Chocolate Pie: chocolate instant pudding, almond milk, whipped topping, dark chocolate, graham crackers
  • Peach and Cream: vanilla pudding, milk, fresh peaches, honey, whipped topping
  • Berry Lemon: lemon, fresh strawberries, fresh blueberries, water, honey
  • Iced Coconut Latte: can unsweetened coconut milk, sugar, brewed coffee chilled
  • Watermelon, Raspberry, and Lime: lime, chopped seedless watermelon, fresh raspberries, lime juice , lime yogurt
  • Pineapple, Kiwi, and Honeydew: water, sugar, cubed fresh pineapple, sliced kiwi, cubed honeydew

Whole plant foods is what I choose to nourish my body with daily 🌱 Eating foods grown by mother earth 🌎 make me feel: vitalized, healthy, vibrant, grounded, clear, and ALIVE ✨ to name a few… This is just a very small portion of what’s in our kitchen! Ps. Filming a NEW healthy treat recipe video today 🤗 stay tuned!!

For lunch today I baked a bunch of sweet potato fries, and served that with hummus as a dipping sauce and a big side salad.

To make the fries:
Preheat your oven to 200 degrees Celsius. Chop your sweet potatoes length-wise into even-sized wedges. I like to cut mine quite thick, because they do shrink once baked. Spread the fries on a baking tray lined with aluminium foil. Drizzle some olive oil and season with dried Italian herbs, paprika, salt and a touch of cinnamon. Give the fries a good toss to coat everything evenly, then place it in the oven. After 15-20 mins, take them out, flip them over and put it back in for another 5-10 mins. The cooking time really depends on your oven strength/heat, so do keep an eye on the fries so they cook evenly and don’t burn.