Yes, it’s been a doozy of a flipping summer. Busy AF. But also sunshiney. And just full-on Chicago, which is my favorite kind of Chicago.
But back to the busy part.
See, I’ve been muddling through a busy work schedule, while trying to budget better, eat better, workout more frequently, train my dog, keep on my Goodreads..and my shows…You get the picture. I needed a little help on the baking front. And the blogging front.
Because, if you couldn’t tell, I haven’t been blogging much (AGAIN) lately.
And while I’m not the best at asking for help when I need it, I did this time. And I asked it from literally the best person possible: my baby sister.
Or, at least Kimberly’s recipes!
While I like making and baking healthy type meals like warm apple “desserts” or protein-packed burritos or Whole 30-approved protein balls (and, of course, a cookie cake every now and then), Kimber is the real chef of the family.
Legit this girl has been whipping things up and experimenting with food for as long as I can remember. So I’m super excited to see what she brings to the table (literally).
First thing she’s dishing out? This delicious pineapple basil popsicle recipe! Just look at that icy fresh goodness.
- 1 can crushed pineapple (20 oz)
- 5 medium sized Basil leaves
- Wash and roughly chop the basil leaves. Put the basil leaves in the blender along with the entire can of pineapple. Blend the two ingredients until the basil has fully mixed into the pineapple around 1 minute. Pour mixture into popsicle molds and freeze fully. Enjoy!