Homemade Preggo (anti nausea) Pops

Now when having a baby battling morning sickness and nausea just plain sucks and as a mom of 5 (and 2 of the the 5 being twins) LOL I have some anti nausea pops I made since eating when nausea strikes is a no no LOL I have a couple recipes below

Apple Ginger Pops-

Ingredients

Makes about 4 pops (if each pop is about 1/2 c. liquid)

3/4 to 1 inch knob of fresh ginger, peeled and finely chopped

1 4 oz. container (or 1/2 cup) of vanilla yogurt (or coconut cream! If you use plain yogurt, you may want to add a little sweetener.)

1 1/2 c. apple juice, fresh or from concentrate

1/2 c. lemon juice, fresh or from concentrate



Process

1. Put all ingredients in a blender and blend until well combined. (If you have a pretty good blender, you can just put your knob of ginger in first to chop it up, then add the rest of your ingredients.)

2. Pour into popsicle molds or into greased, small cups with popsicle sticks poking out. (You can use clothespins to keep the sticks upright.)

3. Put in freezer until completely frozen.

4. To get the pops out, run a little warm water onto the outside of the mold or cup, then gently wiggle and pull out. If you use dixie cups, you can tear the cup away.

Juicer version: If you have a juicer, you can juice the ginger (you may want to use a little more of it) while you’re juicing your apples and lemons and then you won’t have to blend at all! Just stir in the yogurt, pour, and you’re good to freeze!

Peppermint Chocolate Pops -

Ingredients

Makes about 4 pops (if each pop is about 1/2 c. liquid)

2 c. milk (pasteurized cow’s milk, soy, almond, etc.)

2 T. plus 2 T. chocolate syrup (or vegan chocolate syrup)

1 t. pure peppermint extract



Process

1. Stir, shake, or blend together the milk, 2 T. chocolate syrup, and peppermint extract to make peppermint chocolate milk.

Hint: Taste the mixture to make sure you like the ratio- you can always add more chocolate (I sure did) or peppermint.

2. Drizzle the extra chocolate syrup into your popsicle molds or into 4 small cups. This drizzled chocolate won’t freeze, but will pick up some of the peppermint and give the outside of your frozen popsicle a decadent layer of chocolate. Yup.

3. Pour the milk mixture into the molds or cups over the syrup drizzle and add your sticks. (You can use a clothespin to keep the sticks upright in the cups.)

4. Wait until any bubbles have popped and then put into the freezer until completely frozen.

5. To get the pops out, run a little lukewarm water onto the outside of the mold or cup, then gently wiggle and pull out. If you use dixie cups, you can tear the cup away.