These veggies are super simple to grill up, even if you’re a grilling novice!
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Help your toddler learn the colors of the American flag this Fourth of July with this super-simple salad. It’s perfect for an Independence Day picnic or barbecue.
To start, add 1 pint raspberries, 1 pint blueberries, and 1 (5-ounce) container vanilla non-dairy yogurt to a bowl. I loved showing Veronika the three colors in separate piles first.
Stir together for a red-white-and-blue combo that’s sure to be patriotic and delicious!
It wouldn’t be summer without fresh ears of corn on the cob to shuck! We love fresh corn simply boiled and then spread with this flavor-packed vegan butter. For a slight variation, use vegan feta crumbles (such as Follow Your Heart) instead of the Parmesan.
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Why stop at corn? This butter spread is so good we love it on just about everything. Try it spread inside a warm pita pocket or served over orzo as a “pasta sauce”.
This vibrant rainbow pizza, care of Veronika’s latest edition of High 5 magazine, is the perfect recipe to celebrate Pride Month. All of the ingredients below have no quantity, since the amount will depend on individual preference or the size of your pizza crust! Feel free to swap out the veggies below for your kids’ favorite in each color.
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This salad is a fun spin on regular carrot-raisin salad. Thanks to the addition of blueberries, it turns a bright bluish-purple!
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Note: If you have young toddlers, you can steam the carrots first so they are tender instead of crunchy.
Silken tofu is the perfect substitute for mayonnaise as the base of this creamy, rich dressing.
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This fresh fruit sorbet is the perfect treat on a summer day!
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If you’re kids haven’t been eating their fruit lately, here’s a simple twist to make fruit more fun: Put it on a stick! Because I worry about pricks from pointed skewers, I recommend threading children’s kabobs onto lollipop sticks instead.
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This adorable idea from Highlights is one of those times when it’s perfectly okay to let the kids play with their food.
Just before Travis got home from school, I prepped a big platter of veggies and fruits that could be used to make a veggie “garden”. This can include almost anything, but we used an assortment of:
Celery
Snap peas
Cherry tomatoes
Baby carrots
Green beans
Broccoli
Green apple
Blueberries
I set out the plate, along with a cutting board for a “canvas”, and invited Travis to form the items into flowers.
There was so much room for variety here! The long green shapes like celery and green beans were perfect for flower stems. The slightly shorter snap peas could be grass.
Rounder shapes (cherry tomatoes, blueberries) worked nicely as the center of flowers, and we played around with ideas for petals, such as baby carrots or fuzzy broccoli trees.
This “flower” with a cluster of blueberries made me think of delphiniums!
Be careful though, because you’ll probably have garden “pests” who gobble up the flowers only moments after they’ve bloomed.
Here’s the perfect recipe when the forecast says 93 degrees and you need to beat the heat! This creamy cool treat has the consistency of ice cream, but is made entirely of fruit.
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joyful parenting 