i was talking to a friend about the Starbucks new drink, the unicorn frappicino. She mentioned that it has 76 grams of sugar with tons of chemicals and other crap. Yet the colours and concept looked really appealing. My 10 year old wanted to try it and then when I explained that we could probably try making a healthier version at home, he agreed to hold out for the healthy version at home. The healthier version turned out great but tastes more like a smoothy than a frappicino since we added fruit. A really yummy smoothie!

Ingredients:
1/2 cup of frozen banana
1/4 cup of frozen blueberries
1/4 cup of frozen strawberries
1/4 cup of frozen mango
3/4 to 1 cup of unsweetened coconut milk
3/4 cup of low fat Greek yogurt
1.5 teaspoons of coconut palm sugar (divided throughout the recipe)
1 teaspoon of let's do organic sprinklez
3 drops of blue, India tree natures colours
3 drops of red, India tree natures colours

1) Add 1/4 cup of frozen blueberries to 1/4 cup of low fat Greek yogurt and 1/4 tsp of coconut palm sugar and blend. You may need to add a drop or two of coconut milk to get it smooth but not runny.

2) Blend until smooth.

3) Add a bit of blue vegetable colouring and mix well.

4) Use a spoon to drop some inside the side of a clear glass and rotate the glass to make a swirl pattern or use a squirt bottle to create a swirl in the glass.

5) Place glass in the fridge while you make the rest.

6) Add quarter cup of frozen strawberries, quarter cup of frozen mangoes and 1/2 cup of frozen bananas with 3/4 cup of unsweetened coconut milk and 1 teaspoon of coconut palm sugar and blend well.

7) Add red vegetable food colour and mix well.

8) In a small cup take 1/2 cup of low fat Greek yogurt and 1/4 tsp of coconut palm sugar and whisk well. You can also use fresh whipped cream instead of yogurt or some frozen banana and a bit of cream blended well.

9) Take glass out of fridge and add Smoothie to 3/4 top. Add yogurt/whipped cream/ banana mixture to top and add sprinkles.

Enjoy!

Makes 2 glasses
Calories per glass: 181, Fat: 1.9 g, Carbs: 31.2 g, Fiber: 3.1 g, Sugar: 23.6 g, Protein: 10.7 g, Sodium: 58.6 mg

My husband recently celebrated his 40th birthday and he loves ice cream and ice cream cake even more. To celebrate this special occasion I wanted to make an ice cream cake from scratch however wanted it to be a simple, no churn recipe. This cake turned out better then I thought it would and it wasn't as difficult as I expected. Pistachio and Earl Grey are some of his favourite flavours and so I decided to combine both however you can add any flavour/colouring you like to the base recipe.

Ingredients:
1 litre of heavy whipping cream (I would have liked to use organic but couldn't find any anywhere)
2 cups of raw, unsalted pistachios
2-3 cans of sweetened condensed milk (I used organic, coconut condensed milk - 195 ml cans. I only used 2 cans but if you like it sweeter than add 3)
10 decaf, earl grey tea bags
2-3 tablespoons of honey
2 tablespoons of vanilla extract
2 tablespoons of butter

Sprinkles and dark chocolate for topping decoration.

1) Add 3 cups of cream to a saucepan and heat on medium heat.

2) Save remainder cup in the fridge for decoration.

3) Add tea bags to cream once it heats up.

4) Let tea bags steep on low heat until the flavour has been absorbed.

5) Remove from heat and remove tea bags from cream and put in the refrigerator to chill along with the whipping attachment.

6) While cream is chilling, add pistachios to food processor and grind to a medium to fine consistency.

7) Add 2 tablespoons of melted butter and mix.

8) Using a springform pan (approx. 8 inches), pat the pistachio mix into a base in the pan.

9) Put pan in refrigerator to chill.

10) Once tea bagged cream has chilled then remove from fridge and whip into a thick consistency.

11) Add condensed milk, vanilla and honey and mix well.

12) Once mixed, add to chilled pan on top of pistachio base and freeze.

13) Once cake is solid, remove to decorate.

14) Use the remaining cream saved earlier. Whip it and put in cake decorating bag/instrument.

15) Use cream to decorate entire cake. I used the star shape.

16) Add sprinkles, left over pistachios and dark chocolate to the top.

17) Return to freezer. Remove an hour before serving. Open the springform pan and pull out the base with the cake.

14-16 slices
Calories per slice: 266, Fat: 21.4g, Carbs: 16.2 g, Fiber: 0 g, Sugar: 13.9 g, Protein: 4 g, Sodium: 31.4 mg

Our recent trip to Mexico inspired this recipe. We love the chili mango and tamarind popsicles that you can buy in Mexico. The ingredients are simple and the taste is wow!

Ingredients:
3 fresh, ripe, mangoes that cubed into mango chunks
1 cup of mango/orange juice
1/2 cup of water
1/4 cup of coconut palm sugar
2 teaspoons of lemon juice
1 teaspoon of chili powder

1) Pour orange/mango juice in sauce pan and add water, lemon juice, sugar and chili powder.

2) Heat on medium heat until sugar is disolved.

3) Cool and then transfer to a cup to chill in fridge.

4) Mix chilled, cubed mango to mixture.

5) I use my Zoku popsicle maker but you can use all different ways to freeze into popsicles to enjoy later.

Makes approx: 8 popsicles
Calories per popsicles: 92, Fat: 0.4g, Sugar: 21.1g, Carbs: 23.9g, Fiber: 1.3g, Protein: 0.7g, Sodium: 13.8mg