I’ve decided to start a new series called Tuesdays With Nana. I have a good recipe and a bit of a story to get the series off the ground. Let me explain about Tuesdays With Nana in the Fox Kitchen…
I am Nana to two little grandchildren. My grandson E was born in 2010. He is three years old. His sister Little K (her mom’s name also begins with K, so she’s little K) was born late last year. She’s almost 6 months. I LOVE being Nana to these two!!
Early in 2011 when E was almost a year old, his mommy returned to her Teaching job. His Daddy was self-employed and able to work from home but still, they needed some part-time daycare for their little guy.
I happily stepped up and offered to take him for at least one day a week, and that is how Tuesdays with Nana started two years ago.
We have done a lot of things together but mostly I’ve been a stay at home Nana. Now that he’s three, he insists on being involved in whatever I have going on in the Fox Kitchen. As soon as he walks in the door on Tuesdays, he says “what are we going to make today Nana?”
The two of us have a little discussion and then set to work. At the end of the day he usually walks out the door proudly carrying a bag of homemade cookies (the Cranberry Pecan Chocolate Chip Cookies are his favourite) or a jar of homemade Peach-Mango Yogurt, his absolute favourite thing that I make! Which reminds me I really have to get a tutorial together for you on how to make your own yogurt. I’ve made my yogurt at home for over a year now and I make it without a machine.
Anyways, Tuesdays are my favourite day of the week!
My daughter is training for the Vancouver Sun Run coming up on Sunday April 21st. That means that lately, I have both grandkids for a bit on Tuesdays while she’s out running. I’m not sure E is all that pleased about little K joining us on our Tuesdays but it’s usually only for a couple of hours and then Little K heads off with her mommy and E spends the rest of the day with me.
Now that we’ve established what Tuesdays With Nana mean in the Fox household, how will it fit in with a gluten free foodie blog like Fox in the Kitchen? Well I want to branch out. I think it would be nice to offer more kid friendly foods and activities. I also want to start writing reviews about Restaurants and Gluten Free products. I think I might even host a giveaway or two. Those always seem exciting.
I want to start blogging about more than just food and that’s where this series fits in. I do kid friendly activities with my grandkids but never blog about those adventures. Kid friendly food gets made here in the Fox Kitchen but I don’t promote it as such. It’s time to change that.
There are also crafty things I like to do and several unfinished projects that my mom has given me to complete. I would like to share those with you here on my blog. I spent last week cleaning out and painting our spare room so it could be turned into a Craft/Blogger room. My photography equipment and blog props will go into that room and so will the Scrapbooking supplies and the Brazilian Embroidery that I’m going to learn how to do.
Big plans, we’ll have to see how much of it I actually get to and how much of it will find its way here on the blog. I’m excited about the prospect. It’s always fun to try something new. To branch out and be adventurous…haha you’d think I’m setting out on a big adventure like travelling around the world
For this first Tuesdays With Nana blogpost, I do have a recipe. A refreshingly delicious kid friendly summertime recipe for Watermelon Strawberry Pops With Fresh Mint. What? A summertime recipe when half of Canada is experiencing colder than normal Springtime weather?
I’ve got good reason. I made these Popsicles for my grandson E. You see, he had a little mishap. He fell and put his teeth through his lip. He has a owie! When I found out he was at the Hospital getting stitches, I decided to make some Popsicles to sooth him although I wasn’t too sure how much he’ll feel like eating with his fat lip.
Too cute…E ate some of his Popsicle, paused, touched his stitches and said “Nana the Popsicle didn’t work. My owie is still there”
These Popsicles are particularly yummy. I’m sure they are helping our brave little man to feel better! Heck, they’ve already made his Nana feel better. I have to say, they’re not just for kids. I bet I could use this recipe to make a refreshing beverage. Something along the lines of a Mojito…just thinking…
Watermelon Strawberry Pops With Fresh Mint
Summary: Watermelon Strawberry Popsicles With Fresh Mint. Made with all natural ingredients. Loved by adults and kids!
Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free | Vegan (opt) | Vegetarian
- 1/4 Cup fresh mint leaves, loosely packed
- 1/2 Cup coconut water, pure unsweetened
- juice of 1 lemon or lime
- 2-3 Tbsp honey, to taste, ***for Vegan, replace with sweetener of choice
- 1 Cup frozen strawberries
- 4 Cups frozen seedless watermelon, cubed
- If you own a high-powered blender like a Blendtec or a Vitamix, add all ingredients to blender, purée until well blended and smooth. Spoon the mixture into popsicle molds. Place molds in the freezer until frozen solid, about 2 to 4 hours depending on the size of the popsicle molds.
- If you are like me and you’re saving up to buy a Blendtec, you can make these popsicles in a food processor. It will take a bit longer because you have to do it in stages.
- Start by adding the mint leaves to your food processor. Pulse a couple of times until chopped.
- Add coconut water, lemon (or lime) juice, honey and frozen strawberries. Process until the consistency of a smoothie.
- Add frozen watermelon, process until smooth. You may need to stop the Processor and stir down the sides a couple of times.
- Spoon the mixture into popsicle molds. Place molds in the freezer until frozen solid, about 2 to 4 hours depending on the size of the popsicle molds.
- To serve, run molds under water for half a minute, until released. Serve immediately, or keep on ice.
Recipe by Laureen
- Tip: frozen mixture is very thick. After filling the popsicle molds, give the mixture in each mold a bit of a stir and tamp it down with a stir stick or skewer and give it a light tap on the counter to clear air bubbles. Top with more fruit mixture as needed.
- Note: I found it took a long time (5 – 10 minutes) to process the strawberries until they were smooth. It was worse before I decided to separate the fruits. The watermelon hardly takes any time at all to process, so add it in last, after the rest of the mixture is the consistency of a smoothie.
- You can adjust the amount of mint according to your taste. A quarter of a cup of loosely packed leaves will give you a hint of mint. If you LOVE mint, feel free to go ahead and increase the amount.
- For Vegan, substitute some other sweetener for the honey.
Preparation time: 5 minute(s)
Diet type: Vegan (opt) | Vegetarian
Diet tags: Gluten Free | Dairy Free | Egg Fee | Refined Sugar Free
Number of servings (yield): 8 to 10
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
This post is linked to the following events:
Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife
Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms
Make Your Own! Mondays hosted by Lea at Nourishing Treasures
Fat Tuesday hosted by Jill at Real Food Forager
Hearth and Soul Hop hosted by April at The 21st Century Housewife
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Traditional Tuesdays hosted by Melanie at Pickle Me Too
Family Table Tuesday hosted by Courtney at The Polivka Family
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
Wheat Free Wednesday hosted by Anne Marie Cain
Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free
Allergy Free Wednesdays hosted by The Tasty Alternative
Healthy 2Day Wednesdays hosted by Carrie at Young Living Oil Lady
Full Plate Thursday hosted by Miz Helen’s Country Cottage
Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet
Simple Lives Thursday hosted by Diana at My Humble Kitchen
Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs
Whole Food Fridays hosted by Megan at Allergy Free Alaska
Foodie Fridayhosted by Diane at Simple Living and Eating
Gluten Free Fridays hosted by Cindy at Vegetarian Mamma
Foodie Friends Friday hosted by Lois at Walking on Sunshine
Healthy Vegan Friday hosted by Gabby at Veggie Nook
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