Yogurt Berry Pops

With the sun taking on a new level of warmth this Earth day I can't help but anticipate the warmer days coming. These pops are a family favorite- for adults and kids!



1 1/2 cups greek yogurt
1 1/2 cups fresh or frozen berries (blueberry & raspberry are a fav!)
1 ripe banana
1/4 cup local honey
a few drops liquid stevia (optional)

Blend everything together in blender until smooth. Pour into popsicle molds and freeze.

Makes about 10 pops

Carrot Walnut Cookies

These are fabulous at breakfast with a lean mean cleansing Green Smoothie!!



1 cup raw unsalted walnuts
1 cup old-fashioned rolled oats
1 cup raisins
1/2 cup vanilla protein powder
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/2 cup unsweetened applesauce
{optional} 2 drops liquid stevia for more sweetness

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in protein powder, baking powder, cinnamon and ginger.

Add carrots, apples, banana and apple juice and stir until combined.

Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies.

Press down on each cookie with the back of a fork to flatten them slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.

Cocoa Roasted Almonds

3 cups whole raw almonds
1 large egg white
1 tablespoon vanilla bean paste
couple drops water
2 tablespoon unsweetened dark cocoa powder
dash cinnamon {
4 packs Stevia in the Raw

Preheat the oven to 275°F. Line a baking sheet with a silicon baking mat or with parchment paper. Set aside.

Whisk together the egg white, vanilla bean paste, and a few drops of water in a mixing bowl. Beat mixture until it is light and frothy. Add the almonds and toss to evenly coat with the egg white mixture.

In a separate bowl, combine the stevia, cocoa powder, cinnamon, cayenne, and salt. Whisk together to remove any lumps. Add the almonds, and toss to coat. Spread the coated almonds out on the prepared baking sheet. Roast for 30 – 40 minutes, stirring every 10-15 minutes. Keep a close watch on the almonds because they will burn quickly.

Once the almonds are done, spread them out on a large piece of parchment or waxed paper until they have cooled completely. Store in an airtight container. Enjoy!

Serves 12

Per Serving (1 oz each):
164 calories
14g fat
8g carbs
3.5g fiber
6.5g protein