[VIDEO]: Badass blueberries

My parents always said..."Never judge a book by its cover." And let me tell you, blueberries are no exception. Don't be fooled by their size. These fruits are one of the most health-supportive produce items out there, with endless antioxidants for fighting off toxins, nervous system function, and memory. Vitamin B6 and C, fiber, and a low glycemic index make these tiny berries a big player. 

You know by now I'm into my seasonal eats, but blueberries are so nutrition-packed that if I ever crave them off-season, I make an exception. This doesn't mean I buy fresh blueberries in February (YUCK!). Instead, I head over to the frozen isle. They're just as good, since they get flash-frozen at the peak of their season (which is May-August, btw). This way I never miss out on flavor or nutrients.

When we're talking about cooking with blueberries, there's a slight difference between fresh and frozen. Some recipes for baked goods -- like muffins, loaves, and pies -- often cook better using the frozen version. But there's something about the crunchy skin and gooey center of a fresh berry that makes me weak in the knees. And when they're frozen, they almost taste like candy. Humina-humina. More cooking tips in this week's episode of #MichellesMondayMinute. And in honor of July 4th this week, I'm dishing out a recipe for Red White & Blue Popsicles, featuring badass blueberries, yummy strawberries, and full fat coconut milk

HAPPY INDEPENDENCE DAY! Eat freely, my good friends, and I'll catch you on the flip-side.

Red White & Blue Patriotic Popsicles
Servings: 6

1.5 c. fresh organic strawberries, hulled
1 can full fat coconut milk
2 tsp. vanilla extract
3 tbsp. maple syrup, divided
1 c. fresh organic blueberries


  1. In a food processor, mix strawberries and 1 tbsp. maple syrup until well blended. Pour into small mixing bowl.
  2. Rinse out processor, then mix coconut milk, 2 tbsp. maple syrup, and vanilla until well blended. Pour into separate mixing bowl.
  3. Add a small handful of blueberries into each popsicle mold (I use this one, but any will do). Pour coconut milk into molds slightly more than the halfway mark. Pour strawberry mixture over coconut milk to top off each mold. Using a knife or chopstick, gently swirl the strawberry mixture around to create a swirl pattern with the coconut milk.
  4. Freeze for at least 5-6 hours, or overnight. Enjoy!