Hey guys—Margaret Anne from Natural Chow here, back with another healthy and delicious recipe for ya! With summer around the corner, cooling off is everyone’s number one priority. And these sweet, 100% natural peach strawberry popsicles are sure to do the trick!

Three ingredient recipes are among my favorite, mostly because of their simplicity. This is by far one of the easiest recipes to ever come out of my kitchen, and it’s just as delicious. All you need is canned or fresh sliced peaches, apple juice, and strawberries!

To make things easier, I prefer using canned peaches. Not only does this make for a smoother popsicle, but it also saves you from having to slice up some peaches (and removing the stubborn pits).

A 29 oz. can of sliced peaches is the perfect amount for this recipe!

I’m a little obsessed with no-mess/low-mess recipes at the moment, and these peach strawberry popsicles definitely fit into that category. Even with some little hands helping.

The amount of strawberries you add to the mix is totally up to you. I’ve found that 3-5 large strawberries makes for the perfect combination of sweet and tangy.

Depending on the size of your popsicle mold, this recipe should make roughly 6-8 popsicles. However, since not all molds are created equally, the amount you get out of this recipe may differ.

You can also add in some diced strawberries to the mix before pouring the fruit puree into the popsicle molds.

I picked up these colorful molds from the dollar store, but I think you might have more success with a non-plastic mold, as these were a little tricky to get out. But if you’re feeling extra spunky and want to take this cool summer treat to the next level, you could try using different shaped popsicle molds!

You guys are going to loooove these simple, healthy 3-ingredient peach strawberry popsicles!

Here’s the recipe:

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3-Ingredient Peach Strawberry Popsicles

Simple, easy peach strawberry popsicles made with just 3 ingredients!

Course Dessert

Servings 6 -8 popsicles

Author Margaret Anne @ Natural Chow

Ingredients

• 1 29 oz. can sliced peaches
• 1/2 - 1 cup apple juice
• 3 - 5 large strawberries rinsed

Instructions

• In your blender, combine all ingredients and blend until mixture is smooth.
• Pour into popsicle molds and freeze for at least 4 hours, or overnight.

Notes

These will keep in the freezer for up to 2 weeks.

I hope you all enjoy this recipe!

The post 3-Ingredient Peach Strawberry Popsicles appeared first on TGIF - This Grandma is Fun.

Two of my Fall favorites, apples and pumpkin! They come together deliciously, making this Apple Pumpkin Dessert Pizza perfect for your Fall get-togethers.

Fall is in the air and I am so happy, it’s my favorite time of the year. Cool crisp mornings, sidewalks adorned with scarlet and gold leaves, the sweet smell of spice in coffee houses, cozying up in front of a warm fire, and the smell of baked apples and sweet pumpkin pie. Just a few of my Fall favorites.

Perfect to enjoy with a cup of tea or hot chocolate in the morning or conclude an evenings meal after a long days work. However you choose to enjoy, you’ll be happy to know that it’s super easy.

Just a little bit of mixing, slicing and spreading and you’ll have a dessert that will have you in “Dessert Heaven”.

You can make your own crust like I did or start with a pre-made one, makes a busy life easier. You can also sprinkle on your choice of nuts if you like, I didn’t because my daughter who has a peanut allergy begged me not to include them.

Nuts or not this is a perfect way to enjoy two favorite flavors of Fall.

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Apple Pumpkin Dessert Pizza

Servings 12

Calories 213kcal

Author Celeste @The Whole Serving

Ingredients

• Crust
• 1/2 cup warm water
• 1 1/2 teaspoon dry yeast
• 1 1/2 cup all-purpose wheat or plain flour plus more for dusting
• 1 tablespoon sugar
• 1/2 teaspoon sea salt
• 2 tablespoon olive oil
• Toppings
• 4 medium Granny Smith apples
• 1 cuppumpkin puree
• 1/4 cup brown sugar
• 1 teaspoonpumpkin pie spice
• 1/2 teaspoon vanilla
• 1/2 teaspoon sea salt
• 2 tablespoons vegan or regular butter
• 1/4 cup brown sugar
• 1 1/2 to 2 teaspoons pumpkin pie spice
• Glaze
• 1/2 cup plus 2 tablespoons powdered sugar
• 1 teaspoon almond milk or milk of your choice
• 1/4 teaspoon vanilla extract

Instructions

• Pour warm water, 100 to 110 degrees, into a small bowl. Sprinkle yeast over water and stir until well combined. Allow to sit until mixture is foamy, about 10 minutes.
• While yeast mixture is sitting, combine flour, sugar and salt in a medium bowl.
• Make a well in the middle of the flour, pour in the yeast mixture and olive oil, stir with a wooden spoon until a rough dough is formed.
• Turn dough out onto a floured surface, knead about 5 minutes until smooth and elastic. Dusting with extra flour as necessary.
• Brush a large bowl with olive oil and place dough in the bowl. Cover bowl with a clean kitchen towel, set aside and allow the dough to double in size, about 1 hour.
• While dough is rising peel and core apples, cut in half and thinly slice them with a food processor or mandolin. Cover and set aside.
• In a medium bowl mix pumpkin puree, brown sugar, spice, vanilla and salt until well combined.
• Pre-heat oven to 350 degrees.
• Turn dough onto a lightly floured surface and roll into a 9x12 rectangle and transfer dough to a parchment lined sheet pan.
• Spread pumpkin over the crust and place apples over the pumpkin.
• Cut the butter into small pieces and place over the apples.
• Mix the brown sugar and pumpkin pie spice together and sprinkle over the apples.
• Bake for 20 to 25 minutes or until crust is golden brown.
• While pizza is baking, mix together the powdered sugar, milk and vanilla.
• When pizza has cooled, drizzle glaze over pizza.
• Slice, serve and enjoy the wonderful flavors of Fall!!!

Notes

Make your own pumpkin pie spice and pumpkin puree.Find the recipeshere.

Nutrition

Serving: 6g | Calories: 213kcal | Carbohydrates: 41.8g | Protein: 3g | Fat: 4.7g | Saturated Fat: 1.6g | Sodium: 102.9mg | Fiber: 5.1g | Sugar: 22.2g

If you like this, here’s more you may like.

Apple Cinnamon Sticky Buns

Vegan Pumpkin-Date Bread

Pumpkin Cashew Pudding

The post Apple Pumpkin Dessert Pizza appeared first on TGIF - This Grandma is Fun.

This is Celeste from The Whole Serving back again this month with a great recipe for you! I absolutely love Carrot Cake and Carrot Cake muffins, but this time around I’m sharing Savory Carrot Corn Muffins, yes I went in the opposite direction from sweet to savory.  I used the basic recipe my Mom always used when I was a child to make cornbread, but this time around I replaced the eggs with carbonated water and added shredded carrots. I’ve officially transformed my mother’s basic cornbread recipe into a veganized savory carrot muffin.

There are several ways to replace eggs in recipes and what you use depends on the purpose of the eggs.

If the egg is used in a recipe as a binder to hold the mixture together, a mashed banana or avocado, nut butters or cornstarch can be used, however, when adding fruit it can change the density.

If moisture is the reason for the egg silken tofu, vegetable or fruit puree and a chia, water and baking powder mixture can be used.

If the eggs is  a leavening agent  in a recipe you can use flax-seed, cider vinegar, coconut milk and baking powder, oil, water and baking powder mixture or carbonated water.

I opted to use carbonated water and a bit more baking powder and baking soda.

They turned out amazing wonderful and was a great companion to a bowl of soup.

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Savory Carrot Corn Muffins

Servings 10 to 12

Author Celeste @TheWholeServing

Ingredients

• 1 1/2 cups soft whole wheat flour
• 1 cup corn meal
• 1/4 cup natural cane sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon Italian seasoning
• 1/4 cup carbonated water
• 1 cup non-dairy milk I used almond
• 2 1/2 cups shredded carrots about 2 medium carrots

Instructions

• Pre-heat oven to 350 degrees and prepare muffin pan with paper liner or cooking oil and set aside.
• In a medium bowl mix together all of the dry ingredients until well combined.
• Mix together the water and milk and slowly mix into the dry ingredients. Mix until all dry ingredients are wet.
• Fold in the carrots, pour batter into muffin pan filling almost to the top.
• Bake in center of oven for 25 to 3 minutes or until a toothpick inserted in the center comes out clean.
• Serve warm or allow to cool before serving.
• Have fun and enjoy!!!

These muffins turned out so tender, slightly sweet and simply delicious. We’re entering into the Holiday baking season, so break away for the ordinary and make this extraordinary Savory Carrot Corn muffin recipe for your family and friends.

If you liked these muffins check out these recipes!

Black and White Strawberry Lemon Cake

Cinnamon Sugar Donut Muffins

Fruity Spinach & Arugula Salad

The post Savory Carrot Corn Muffins appeared first on TGIF - This Grandma is Fun.

Adapted from Zesty Quinoa Salad

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Cilantro Lime Quinoa Salad

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/4 cup extra virgin olive oil
• 1 1/2 to 2 limes juiced to taste
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups halved cherry or grape tomatoes
• 1 15 ounce can black beans, drained and rinsed
• 1 cup fresh or frozen corn thawed
• 5 green onions chopped
• 1/4 cup chopped cilantro
• salt and pepper to taste

Instructions

• Bring water and quinoa to a boil. Cover and reduce to a simmer, about 10-15 minutes, until quinoa is tender.
• Mix olive oil, lime juice, cumin and 1 teaspoon salt and red pepper flakes until well combined.
• Combine quinoa, beans, tomatoes, onions, cilantro. Add dressing and toss to coat. May be chilled in refrigerator or serve immediately.

Cold Rice Salad
 Corn and Black Bean Salsa

This amazing post has been shared with Living Well Spending Less and Tatertots and Jello.

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