Homemade popsicles

[VersysVsWhat]

Awhile back, we bought one of those large silicone molds for making popsicles. I'm more of a smoothie fan, but I've noticed that when making smoothies, I tend to overdo it (quantities at a time). It is easy to get a caloric surplus with certain kinds of smoothies (i.e. the ones I like). Making and consuming popsicles slows that shiznit down some (and cools off better in warm to hot weather).

My favorite, made on the fly recipe of late:
A couple cups of chocolate milk or approximate milk of some kind (I usually use either oat, almond, and/or a blend of the former with pure A2 cow milk from a semi local dairy-they reuse glass bottles which I like. I'm allergic to regular cow milk, but the pure A2 stuff doesn't bother me)
3 or so cut up frozen bananas
A half cup or so of Valencia* peanut butter (when opening a new jar, I always pour off the oil on the top)
A heaping large scoop of non flavored whey protein isolate and/or a scoop of plant based chocolate flavored protein powder
A heaping tablespoon or so of carob powder (compliments the chocolate some, while not keeping me up at night like higher amounts of chocolate does)
A bit of vanilla extract
If not adding the plant based chocolate flavored protein powder which always has sugar alternatives in it, I'll add a little real maple syrup (way too sweet with both of them together)

Blend well like you're making a smoothie.

I call it the Slim Elvis Popsicle Recipe--SEPR for short...

* I'm allergic to regular peanut butter, and avoided all peanuts/peanut butter for years. Couple of years ago, I read/heard that Valencia peanut butter often doesn't cause the same reaction(s), so gave it a try, and hot dang, they were right! (Oh glory days. Hallelujah, Sweet Mother of Jesus, thank the Lord x100 [and I'm not even religious].)
I've tried both Costco and Trader Joe's Valencia peanut butter and both don't bother my body at all. Apparently it's primarily because Valencia peanuts tend to be grown in low to moderate humidity areas like NM, western TX, Spain, etc while regular peanuts are most often grown in high to very high humidity areas like the deep south (like Alabama) , subtropics, and tropics, and consequently the Valencia peanut products have much, much less (to non detectable amounts) of mold/aflatoxins than regular peanut products.

 

[Rmay635703]

When I was a kid we only got homemade popcycles, considering they are just water sugar and some sort of flavor they aren’t expensive to make

 

[rszappa1]

As a kid we made them out of Kool Aid...

 

[97prizm]

Awhile back, we bought one of those large silicone molds for making popsicles. I'm more of a smoothie fan, but I've noticed that when making smoothies, I tend to overdo it (quantities at a time). It is easy to get a caloric surplus with certain kinds of smoothies (i.e. the ones I like). Making and consuming popsicles slows that shiznit down some (and cools off better in warm to hot weather).

My favorite, made on the fly recipe of late:
A couple cups of chocolate milk or approximate milk of some kind (I usually use either oat, almond, and/or a blend of the former with pure A2 cow milk from a semi local dairy-they reuse glass bottles which I like. I'm allergic to regular cow milk, but the pure A2 stuff doesn't bother me)
3 or so cut up frozen bananas
A half cup or so of Valencia* peanut butter (when opening a new jar, I always pour off the oil on the top)
A heaping large scoop of non flavored whey protein isolate and/or a scoop of plant based chocolate flavored protein powder
A heaping tablespoon or so of carob powder (compliments the chocolate some, while not keeping me up at night like higher amounts of chocolate does)
A bit of vanilla extract
If not adding the plant based chocolate flavored protein powder which always has sugar alternatives in it, I'll add a little real maple syrup (way too sweet with both of them together)

Blend well like you're making a smoothie.

I call it the Slim Elvis Popsicle Recipe--SEPR for short...

* I'm allergic to regular peanut butter, and avoided all peanuts/peanut butter for years. Couple of years ago, I read/heard that Valencia peanut butter often doesn't cause the same reaction(s), so gave it a try, and hot dang, they were right! (Oh glory days. Hallelujah, Sweet Mother of Jesus, thank the Lord x100 [and I'm not even religious].)
I've tried both Costco and Trader Joe's Valencia peanut butter and both don't bother my body at all. Apparently it's primarily because Valencia peanuts tend to be grown in low to moderate humidity areas like NM, western TX, Spain, etc while regular peanuts are most often grown in high to very high humidity areas like the deep south (like Alabama) , subtropics, and tropics, and consequently the Valencia peanut products have much, much less (to non detectable amounts) of mold/aflatoxins than regular peanut products.

What is Valencia's peanut butter exactly?

 

[VersysVsWhat]

What is Valencia's peanut butter exactly?

Valencia is a different variety of peanut plants (which I think originated/was bred originally in the Valencia region of Spain, hence the name) that prefers and grows better in different conditions than most other commercial forms of peanut plants.

Because Valencia peanut plants are grown in much drier, lower humidity conditions and areas than their peanut cousins which grow in very humid/wet conditions, Valencia peanuts and resulting byproducts have little to no mold growth. There is a type of mold that likes to grow on peanuts, which produces fairly toxic aflatoxins. Is is the mold and the aflatoxins they produce, which is why people have "allergies"/food sensitivities to regular peanuts and their products (they are not actually allergic to the peanut itself).

A couple other differences-Valencia peanuts are said to have a more intensely peanutty flavor than the common, commercial variety. And the oil in Valencia peanuts has a higher ratio of monounsaturated fat (like as found in abundance in olive and avocado) as compared to common, commercial variety.

Besides online, the only places I've been able to find Valencia based peanut butter is Costco and Trader Joes. Have tried both, and both don't cause any issues for me like regular peanut butter does.