Skyscraper Story written for Blendtec to be published on their blog. To find recipes in this post, we used website traffic provided by Blendtec, Buzzsumo software and Pinterest for highly searched recipes.
Summer is a kid’s favorite season! With endless days of swimming, friends and ice cream, how can anything be better? Of course, as much as kids love summer, parents sometimes dread the endlessness of summer because the snacking! Kids are home all day and constantly crave treats that aren’t as healthy. In the middle of summer, there’s not enough time to prepare an entire afternoon snack and wash all the dishes while entertaining your kids. These simple and healthy snacks are made solely in a blender to ensure maximum summer fun with your kids!
“I scream, you scream, we all scream for ice cream!” It might be simpler to just buy a tub of ice cream at the store, but it’s definitely not as healthy or tasty. These four ice cream recipes will satisfy each sweet tooth craving and keep your kids healthy as they run around all summer long
Never buy store-bought unhealthy ice cream again. This healthy paleo vegan chocolate ice cream is your answer. Simply made with four ingredients and no churn, it is the easiest low-carb keto ice cream recipe to keep your tastebuds dancing and your kids’ energy up for any summer adventure!
- 2 13.66 oz cans canned coconut milk, chilled
- 2 scoops chocolate protein powder 64 grams
- 2 tbsp granulated sweetener of choice
- 2 tbsp cocoa powder
- Place an 8 x 8-inch loaf pan in the freezer to chill.
- In a high-speed blender or food processor, add your chilled coconut milk. Blend for 30 seconds before adding all your other ingredients. Blend until thick and creamy, but do not over-blend.
- Pour the ice cream mixture into the frozen loaf pan and spread evenly. To ensure the mixture doesn’t become icy, mix it every 30 minutes, for the first 1-2 hours.
- Once ready to enjoy, allow to thaw at room temperature for 15 minutes. Using a slightly wet ice cream scoop, scoop desired amount into a bowl and enjoy!
Naturally sweetened and food-coloring free, this GAPS-friendly (Gut and Psychology Syndrome), paleo Mint Chocolate Chip Blender Ice Cream is healthy enough to eat for breakfast! This Mint Chocolate Chip recipe uses fresh ingredients and will have your kids requesting it for all meals!
- 12 oz. coconut milk
- 1/2 c. organic baby spinach leaves
- 1/4 c. honey
- 1 t. peppermint extract
- 1/4 c. dairy-free chocolate of choice
- about 18 ice cubes
- Place everything in a blender and blend on high until smooth and creamy.
- Refrigerate leftovers for a smoothie later, or freeze them and re-blenderize them with a tad more coconut milk for more ice cream!
- 2 big frozen bananas
- 2 cups frozen raspberries
- ¼ cup almond milk
- 1 cup Greek yogurt
- 2 tbsp honey
- 1 tsp vanilla extract
- In a blender or food processor, add raspberries, bananas, and almond milk.
- Blend for about 3-5 mins or until smooth.
- Then add Greek yogurt, honey, and vanilla.
- Blend again for 1 minute or so.
- Pour into a medium container and place in a freezer.
- Freeze it for 3-5 hours.
- Before serving, let soften on a counter for 30 minutes.
- 3 cup strawberries
- 2 medium banana
- 1 medium lemon
- Slice strawberries and bananas.
- Put the strawberries and bananas on a plate in the freezer for an hour. To save this step, you can make up pre-portioned out bags ahead of time so you can just pull out a bag when you want to make your sorbet!
- Once the fruit has been in the freezer for at least an hour, put it in your food processor or blender along with the lemon juice from one lemon and process until smooth – scrape down the sides when you need. The sorbet will be soft-serve style texture right out of the blender, or you can put it in the freezer to firm up for a bit if you want.
Wake up each morning feeling refreshed thanks to simple smoothie recipes. In a quick 5 minutes, you can receive all your daily vitamins and nutritions in a single drink. After your kids take a sip of any of these smoothies, any leftovers will be gone before you know it!
- 1 large orange, peeled
- ½ medium banana
- 1 cup frozen mango pieces
- ½ cup almond milk
- ¼ teaspoon vanilla extract
- Place all ingredients in a blender and blend until smooth. Serve immediately.
Blueberry Spinach Smoothie recipe that’s a healthy, quick, and easy to make snack. This smoothie is a tasty addition to your morning Made with fresh spinach, plain Greek yogurt, and honey, also a tasty addition to mornings.
- 2 cups fresh or frozen blueberries
- 1 cup fresh spinach leaves
- 1 banana
- 1/2 cup plain Greek yogurt
- 1/2 cup whole milk
- 1 tablespoon raw honey
- 1 1/2 cups ice
- If you’re using fresh blueberries, wash your berries. If you’re using frozen blueberries, there’s no prep needed.
- Also wash the spinach.
- Add your blueberries, spinach leaves, peeled banana, yogurt, milk, and honey to a large blender.
- Pulse until everything is mixed well.
- Add the ice to the mixture, and pulse again until you reach the desired consistency. If your blender has a smoothie setting, you can use that.
- Pour into cups or jars and serve with straws.
Stacked with vitamin C, this smoothie is the perfect recipe for a well-balanced breakfast. The mix of fruits and vegetables compliment each other perfectly. Your kids will love the taste this smoothie so much that it will become their daily breakfast.
- 1 tsp lemon juice
- 1 apple, cored and sliced
- ¼ of an avocado, pitted and peeled
- 1 stick celery
- 1 piece beet
- 1 cup strawberries
- Almond milk to fill line
- Add all ingredients to your blender, saving almond milk for last.
- Once you have filled the cup with almond milk to the fill line, puree ingredients to desired consistency.
Chips and salsa are the perfect snack for all. When kids need a snack and a break, blend these ingredients for a simple treat with a variety of flavors. Enjoy these healthy and delicious salsa recipes while your kids play around the local park!
This homemade salsa recipe is made in 5 minutes with canned tomatoes, cilantro, Serrano, garlic, onion, lime, and cumin. This is a dump-and-blend salsa recipe that requires NO cooking. It’s naturally vegan, gluten-free, and LOVED by children of all ages!
- 1 15 oz can Diced Tomatoes keep juice
- 1/4 cup Cilantro
- 1/4 cup Red Onion chopped
- 1 Lime juiced (with pulp)
- 1 Serrano Pepper seeded and chopped
- 1 clove Garlic chopped
- 1/4 tsp Cumin
- Kosher Salt to taste
- Black Pepper to taste
- 1. Open a can of diced tomatoes and pour into food processor or blender (with juice). Note: I use diced tomatoes because they blend more uniformly than whole peeled tomatoes.
- 2. Loosely chop red onion, garlic, cilantro, and Serrano pepper and add to blender. Chopping isn’t required, but it helps the blender create a more uniform salsa.
- 3. Use “pulse” function on food processor or blender until ingredients are well-combined.
- 4. Serve salsa immediately or cover and refrigerate up to 3 days.
This cranberry salsa recipe made with fresh cranberries is a delicious holiday appetizer the whole crowd will love! Serve it just with chips or over a brick of cream cheese for an amazing flavor combination for Thanksgiving or Christmas. Your kids will be requesting this salsa recipe even when it’s not cranberry season!
- 12 oz bag fresh cranberries
- 3 green onions chopped
- 1/2 cup sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh ginger finely chopped
- 1 tablespoon orange zest
- 1/4 c. cilantro chopped
- 2 to 3 jalapenos seeded and finely chopped
- pinch of salt
- Combine all ingredients into a blender. Pulse just until cranberries are broken down.
- Cover and chill overnight or at least 8 hours.
- Pour salsa over a brick of softened cream cheese, if desired. Serve with tortilla chips.
There is nothing more delicious than an ice cold glass of juice. As your kids play under the summer sun, these juices will help keep them cool all day!
- 1 pineapple chopped into pieces
- 2 lemons juiced
- 1 cup ice
- Place into your blender and blend until smooth!
- note: if you like it a little sweeter you can add in a little honey or stevia extract
This quick and easy green juice can be made with just your blender and a nut milk bag for straining out the pulp. It is a great way to cram in all the nutrients your kids need and keep them hydrated in the most delicious and refreshing way.
- ½ cup filtered water
- 1 bunch of fresh parsley (you can use the stems)
- 6 stalks of celery chopped into 2-inch pieces (you can use the leaves)
- ½ large English cucumber (skin on)
- 2 Granny Smith apples, core and stem removed
- 2 large juicy lemons
- Additional ideas: kale (with stems), mint, cilantro, lime juice or ginger.
- In a high-speed blender, add the filtered water, parsley, celery, cucumber and apples. Blend on high speed for about 45 seconds or until completely smooth with no chunks remaining. You can enjoy like this or strain through a nut milk bag to remove the pulp (I prefer to do this).
- Pour the mixture into the nut milk bag while the nut milk bag is over a large mixing bowl with a pour spout. Squeeze the nut milk bag until all the juice is in the bowl and only the pulp remains in the bag. Immediately invert your nut milk bag to rinse it off in the sink.
- Squeeze in the lemon juice from the 2 lemons using a lemon squeezer or your hands. Stir.
- Pour the mixture over 2-3 cups filled with a lot of ice cubes. Stir with your straw to ensure it is well chilled and enjoy immediately. This juice is not pasteurized so I recommend enjoying immediately. I have never stored this and enjoyed later and I do not recommend doing so.
These recipes are the perfect way to trick your kids into loving healthy foods! You’ll strengthen them while also feeding them something they love. You’ll be a fan favorite among the kids on your street.
[Lehi, Utah] International travel is becoming more accessible each day and Kylie Chenn, founder and CEO of Acanela Expeditions, devotes her life to creating the most immersive experiences for travelers.
Acanela Expeditions quickly grew and now has tours in nearly 100 countries. In 2018, the SEGO Awards started to “honor female entrepreneurs and business leaders” in Utah. Because of this, Chenn received her second SEGO Award nomination for the Fastest Growing Under 5 Years.
Chenn founded Acanela Expeditions in her sophomore year at Brigham Young University. At the end of her first year, she studied abroad in Oxford, England which was her first international experience. She spent the month before the program backpacking through Europe and exploring the places like the locals. Her experiences formed a love of cultures, people and life.
Chenn shared her experiences to anyone who would listen. As she told the stories about locals from other countries, she longed to show her friends and family the connections she made. This desire led to the founding of Acanela Expeditions.
Acanela Expeditions became a Utah-started travel agency that focuses on immersed, culturally experiences. A typical expedition with Acanela allows travelers to explore with entrepreneurial locals through their towns. Expeditions include travels to Mount Kilimanjaro, Machu Picchu, Vietnam and other places. Working with local guides and artisans, Acanela Expeditions ensures “travelers have a real experience.”
Chenn has been on nearly every expedition that Acanela hosts. Because of this, Chenn has personally connected with the local artisans that allowed her company to grow.
Although Chenn spent hours of researching, networking and studying, the success of Acanela Expeditions came from focusing on the unique aspects of people and cultures that allow explorers to connect with the community.
ABOUT ACANELA EXPEDITIONS: Acanela Expeditions is a US-based travel agency that specializes in experiences, people and culture. Kylie Chenn founded Acanela Expeditions in 2015 after spending a semester in Europe. While abroad, she learned met incredibly talented individuals, or artisans, with stories that deserve to be shared. She created Acanela Expeditions to provide others with the opportunity to meet and learn from these artisans personally. Acanela Expeditions has nearly 100 tours worldwide and continues to explore unique countries to add to their offered locations. For more information, visit www.acanela.com
Acanela Expeditions Creates Social Media Based Travel Tours
Lehi, UT] – Acanela Expeditions launched a new travel opportunity for social media influencers of all kinds. Partnering with Instasize, Acanela Expeditions will be hosting Creator Tours that allow influencers to visit exotic destinations, meet fellow influencers and create beautiful content.
Acanela Expeditions has previously hosted influencer trips to Morocco or Peru but the Creator Tour series will be unlike anything the company has done before. The Creator Tour series will not be limited solely to celebrities or macro-influencers. Anyone with an Instagram account and the desire for creative content opportunities can apply.
Acanela Expeditions recognizes how social media provides anyone the opportunity to be an influencer. Because of social media, more and more people want to travel but don’t necessarily have the right experiences to plan a trip.
There are nine Creator Tours for this year alone. With destinations as exotic as the Maldives, New Zealand, Ecuador or more, influencers can apply to a specific trip they want and receive an all-expenses-paid trip to develop their social media style and collaborate with others. The first Creator Tour will be in May to Toyko, Japan. Anyone who is interested can apply at https://instasize.com/creator-tour.
The Creator Tour series has itineraries focused on planning, creating and sharing content to allow any type of influencers the chance to learn from each other in a fun and adventurous atmosphere.
With this series, Acanela Expeditions has launched over 80 tours worldwide. To apply to the tour and view each destination and itinerary, visit http://instasize.com/creator-tour. Follow @acanelaexpeditions and @instasize on Instagram for updates on the Creator Tour series.
ABOUT ACANELA EXPEDITIONS: Acanela Expeditions is a Utah-based travel agency that specializes in experiences, people and culture. Kylie Chenn founded Acanela Expeditions in 2015 after spending a semester in Europe. While abroad, she learned met incredibly talented individuals, or artisans, with stories that deserved to be shared. She created Acanela Expeditions to provide others with the opportunity to meet and learn from these artisans personally. Acanela Expeditions has over 80 tours worldwide and continues to explore unique countries to add to their offered locations. For more information, visit www.acanela.com
Pleasant Grove to Rebuild Discovery Park;
Give Old Park a Colorful Farewell
[Pleasant Grove, UT] – Citizens of Pleasant Grove will be rebuilding Discovery Park May 3-11, 2019, thanks to partnerships with the Fredette Family Foundation and doTERRA. The current park, often referred to as the “Wood Park,” is beyond repair and being replaced by a state of the art playground based on designs from local elementary school children.
Discovery Park will soon be safer for children and families, as well as accessible to visitors of all-abilities. Discovery Park has been a destination playground for families, groups and bus loads of school children for the past 20 years. In celebration of the park, we will be having a farewell event, “Mark the Park,” Friday, March 29th from 5-7 pm. We invite all to bring cans of brightly colored spray paint or paint and brushes to use to leave their mark, such as memories or goodbye messages, on the wooden play structure and give it a colorful send-off.
A final tribute to the park will be held on Saturday March 30th at 10 am. The demolition process will then be started for those who want to watch. Over the next month the ground work will be done to prepare for the playground build event.
The rebuild of Discovery Park is part of the “Choose Kindness” initiative by the Fredette Family Foundation which unites communities and promotes kindness among all citizens. The mission of the “Choose Kindness” Initiative is to bring uniting communities together and promoting kindness among citizens of all ages. Through the massive park rebuild, citizens of Pleasant Grove have the opportunity to work together for the benefit of the entire community. Jimmer Fredette is slated to make an onsite visit during the build week pending his potential NBA training schedule.
The May rebuild of Discovery Park will require about 3,000 volunteers over ten days. Local businesses and organizations including doTERRA, Habitat for Humanity, Keller-Williams and Pleasant Grove High School have already committed hundreds of volunteers to be a part of the event. We welcome all to participate in this experience of a lifetime. Sign-ups can be made at www.rediscoverdiscoverypark.org. Childcare and meals will be provided for volunteers.
If you would like more information about the new Discovery Park and its upcoming events, please contact Betsy McIff at email@example.com.