July is culinary month, so get the kiddos in the kitchen making a delicious (and healthy) summer recipe!
Easy Strawberry Popsicles
Recipe from Yummy Toddler Food
Ingredients:
- 12 oz plain Greek yogurt
- 2 cups diced strawberries, stems removed
- ¼ cup honey or maple syrup
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
Directions:
- Combine all ingredients in a blender. Taste and adjust sweetness as needed.
- Divide the yogurt mixture evenly among reusable popsicle molds.
- Freeze for at least four hours. Run popsicle molds under warm water to loosen the mold.
- Enjoy the popsicles!
- Store any remaining popsicles in a freezer bag for up to three months.
Garden Frittata Recipe
Recipe from Yampa Valley Kitchen
Ingredients:
- 6 large eggs
- ⅓ cup cream
- ½ cup shredded gruyere
- ½ cup goat cheese
- ½ cup cherry tomatoes, cut in half
- ½ cup red bell pepper, medium dice
- 1 cup arugula
- 1 tsp fresh lemon juice
- 1 tsp salt
- 1 tbsp unsalted butter
Directions:
- Preheat oven to 400 degrees.
- Whisk eggs, heavy cream, and salt until you get a smooth and even texture.
- Melt butter and coat an 8-inch nonstick frying pan.
- Add peppers, tomatoes, and arugula evenly on the bottom of the pan.
- Add egg mixture.
- Add cheese to the egg mixture.
- Bake for 10-12 minutes or until the edges are set and the top is lightly browned.
- Add garnish (optional): heirloom cherry tomatoes, radish slices, goat cheese, or pea tendrils.
- Enjoy!
Rainbow Veggies Wraps with Hummus
Recipe from Spade & Spoon
Ingredients:
- 2 flour tortillas
- 5 oz hummus dip
- ⅓ lb carrot, shredded
- ½ red bell pepper, seeded and cut into thin sticks
- 2 cups lettuce, shredded
Directions:
- Lay the tortillas out on the counter and spread with the hummus.
- Scatter the carrot, pepper, and lettuce over the hummus.
- Fold the sides of the tortillas in, then roll them up like burritos.
- Cut the wraps in half and have some lunch! If there’s any hummus leftover, dip your wrap in it.
