Clean Eating Cappuccino Pops

Before we begin....
Yes, I know what that popsicle resembles. Get it out. Laugh it up. Those were the ONLY shapes that Bed, Bath and Beyond had that day. Dirty bastards.

Ok, so I know that Mother's Day has passed but my mama was a coffee fanatic!! That is probably where I get it. I was going to make these on Sunday and then realized I didn't have the molds. I made them Monday and took them out of the freezer today and they are.....AMAZING!!! They are clean and healthy and the perfect fix for a chocolate craving....YUMMY-NESS! I got this recipe out of one of Tosca Reno's Clean Eating Diet books.

2 tsp arrowroot
1 cup low-fat milk (I used soy)
2 Tbsp semisweet chocolate chips (I used vegan dark chocolate chips)
1/4 cup of pure honey
1 Tbsp unsweetened cocoa powder
1/3 cup of freshly brewed espresso or very strong coffee (I used decaf because of Chrissy's "dicky" heart)
Pinch of sea salt
1/2 tsp vanilla extract

In a small bowl whisk the arrowroot and 1/2 cup of milk. Set aside.

In a small saucepan, melt the chocolate chips on medium-low heat. Stir in the honey, cocoa powder, espresso, salt and the reserved arrowroot-milk mixture and remaining 1/2 cup of milk. Increase the heat to med - high and whisk constantly until the mixture is smooth and thickened. Remove from heat and whisk in the vanilla. Transfer to a liquid measuring cup and pour into the pop molds....the recipe said that it would fill 6 molds, but mine only filled 4.

Set molds in the freezer over night. To unmold, run under luke warm water.

Ginger-Lemon Kale with Squash and Chickpeas

Kale is one of the healthiest vegetables around. I found this on a clean eating website and couldn't wait to make it. The original recipe was made with lime juice and pomegranate seeds, but the store was OUT of limes and lime juice and there were no pomegranates to be found....

2 cups butternut squash, peeled and seeded (cut into 3/4 inch cubes)
1 1/2 tbsp olive oil divided
1 medium onion diced
2 cloves of garlic diced
1 tbsp fresh grated ginger root (I used ground ginger)
1 can (16 oz) of chickpeas/garbanzo beans
8 cups thinly sliced kale leaves
1 tbsp lemon juice
1/4 tsp salt
1/2 cup dried cranberries

Preheat the oven to 400 degrees. In a medium bowl toss the squash with 1/2 tbsp oil. Place the squash onto a parchment lined rimmed baking sheet and roast for about 25 minutes or until the squash is fork tender.

Place the rest of the oil in a deep/wide skillet and cook the onions and garlic on high until the onions are clear (cooked through). Add the ginger and stir for thirty seconds. Add the kale. Mix for about ten minutes or until the kale has wilted. Add the chick peas. Stir until the chickpeas are cooked through. Transfer everything into a large salad/mixing bowl. Add the lemon juice, salt and cranberries. Toss. Serve immediately.

Nutritional Facts:

Hella healthy....don't worry 'bout it.