Tag Archives for " fresh fruit "

1-Ingredient Watermelon Icee

Cool off this summer with a Watermelon Icee! You only need one ingredient for this fun frozen treat that the kids will love on a hot day. (gluten-free, grain-free, vegan/vegetarian, and paleo)

Cool off this summer with a Watermelon Icee! You only need one ingredient for this fun frozen treat that the kids will love on a hot day. (gluten-free, grain-free, vegan/vegetarian, and paleo)

Is there anything better than juicy watermelon in the summer? My kids and I look forward to this time of year so we can dig into a big bowl of watermelon on hot days by the pools. I don’t think there’s any other fruit more juicy and refreshing!

We love making this Real Homemade Icee in the summer, so I wanted to try something similar with watermelon. The result? A naturally sweet, delicious treat similar to an icee or a slushy. The best part is that you only need one ingredient: frozen watermelon! Oh, and water – but that doesn’t count. ;)

I also love this recipe because there’s no added sugar, just fruit. I always try to give my kids treats that are tasty but also healthy. This easy watermelon icee is definitely one of our go-to snacks for the summer!

After making the watermelon icee, you’ll want to serve immediately as it will melt. IF you have leftovers (which we never do), you can return the extra mixture to an airtight container and store it in the freezer. When you want to enjoy it, just pop it out for about 5 minutes to thaw. Then dig in!

1-Ingredient Watermelon Icee

Cool off this summer with a Watermelon Icee! You only need one ingredient for this fun frozen treat that the kids will love on a hot day.

  • Author:
  • Yield: 2-3
  • Category: Snack

Ingredients

  • 4 cups watermelon, cut into 1-inch chunks and frozen
  • 1/2-1 cup water

Instructions

  1. In a food processor or blender, place the frozen watermelon and 1/2 cup water. Blend until the watermelon becomes a slushy texture, slowly adding more water if needed.
  2. Serve immediately, or return to the freezer for enjoying later.

 

2 fresh fruit lemonade popsicles

Fresh Fruit and Lemonade Popsicles

Your kids are going to love these fresh fruit and lemonade popsicles! They are a fun way to eat more fruit!

What do you get when you combine fresh fruit and lemonade? These awesome popsicles of course! 
fresh fruit lemonade popsiclesBy looking at the calendar it is officially summer, but if go by the temperature gauge it has already felt like summer for a few weeks.  We’ve been cooling off by spending hours in the swimming pool, having water balloon fights and eating popsicles.

Lots of popsicles.

If you haven’t made your own popsicles before, it is probably one of the easiest things you can do.  Those “layered” popsicles you see on the web can be intimidating to make; so if you want a recipe that you can “pour-and-go” this is the one!

The equipment doesn’t need to be fancy, and your kids will love being involved in dreaming up all the flavor possibilities.  It’s a wholesome way to make a cool snack that both you, your kids and probably even the neighborhood kids are going to love this summer.

Check out how easy these popsicles are to make!

Fresh fruit is always a great add-in for popsicles. The natural sweetness is just perfect for quenching the need for something cool and sweet after an afternoon in the summer sun.  Adding in the traditional drink of summer, the lemonade gives it a tartness that puts these popsicles over the top!

fresh fruit and lemonade popsicles

Fresh Fruit and Lemonade Popsicles

fresh fruit lemonade popsicles
  • Author:
  • Yield: 6 popsicles

Ingredients

  • 2 cups lemonade, homemade or store bought
  • 1 – 1 1/2 cups fresh fruit, chopped
  • Popsicle molds

Instructions

  1. Fill popsicle molds with chopped fruit.
  2. Pour lemonade into each mold, covering the fruit and leaving 1/4 inch space at the top.
  3. Insert popsicle mold covers or sticks and freeze, for least 5 hours or overnight.
  4. Run water over popsicle mold to separate, pull popsicle out, and enjoy.

 

11 homemade dairy free yogurt drinks - made with real fruit and no artificial anything!

Homemade Dairy Free Yogurt Drinks

This homemade recipe for dairy free yogurt drinks is one you'll use often! No artificial anything 100% kid approved!

Do your kids keep asking for those yogurt drinks at the store but find yourself saying “no” because dairy isn’t something they can have? I’ve got you covered with these Dairy Free Homemade Yogurt Drinks!

homemade dairy free yogurt drinks - made with real fruit and no artificial anything!

I share the original recipe in this post, where you can use regular milk products. The original recipe is from The Best Homemade Kids’ Snacks on the Planet. A cookbook with more than 200 snack ideas you and your kids will love.

One of the reasons I love making my own yogurt drinks is because I can use real fruit in them and many brands at the store are fruit flavored. Sometimes I use the overly ripe strawberries and bananas from my freezer, while other times I throw in whatever is in my fridge or counter. Regardless, there are just a few simple ingredients and the natural sweetener is optional.

Check out how easy these yogurt drinks are to make:

Another reason to make your own, of course, is the cost. In the past, I have purchased some of the ones from the store but they are gone before they get placed inside my fridge! This recipe is inexpensive and, if dairy-free is a lifestyle, you probably already have all the ingredients you need!

If you have a little one who can’t have dairy this is one delicious way to give them a little treat!

Dairy Free Homemade Yogurt Drinks

homemade dairy free yogurt drinks - made with real fruit and no artificial anything!
  • Author:
  • Yield: 4 servings

Ingredients

  • 1/2 cup (120 ml) canned coconut milk, chilled
  • 2 cups (475 ml) unsweetened vanilla almond milk*
  • 2 tablespoons (30 ml) maple syrup or honey (optional)
  • 1 cup (145 g) chopped fruit

Instructions

  1. Prior to opening the coconut milk can, shake well. Open the can, blend in a blender if there is separation and pour back into the can or a glass. Refrigerate 4 hours or overnight. You need the coconut milk to thicken. Tip: use frozen fruit if you want to skip refrigeration of coconut milk.
  2. When ready to make the drinks, place all ingredients in a blender and blend on medium-low until everything is smooth and evenly combined.
  3. Pour yogurt drinks in 4-ounce (120 ml) drink containers and refrigerate for 1 hour prior to serving.

Notes

You can use any dairy milk alternative. I typically use unsweetened vanilla almond milk. Sweetened milks will add additional sugar to the recipe.
The maple syrup or honey is completely optional and the need to use it will depend on taste, almond milk used, and what type of fruit you select for the recipe. Some fruits are naturally sweeter. You can skip refrigeration by using frozen fruit.

 

Fresh Fruit and Pancake Breakfast Bar

Take the classic pancakes for a spin with this Fresh Fruit and Pancake Breakfast Bar! Interactive, fun, and it also makes a great lunch!

Looking to add a little fun to your usual breakfast routine?  You have to give this Fresh Fruit and Pancake Breakfast Bar!

Take plain pancakes for a spin with this easy and fun pancake breakfast bar idea!

Kids love pancakes, and of course parents love them as an easy way to get kids excited about the first meal of the day.  Why not take it up a notch and add some fun?  A build-your-own Fresh Fruit and Pancake Breakfast Bar is sure to do just that.  Using your favorite pancake recipe, add a smear of  whipped cream cheese and top with your choice of blueberries, raspberries and strawberries. This build-your-own is an easy way to add a serving of fruit and get your kids involved making their own breakfast. It’s a win for everyone.

To assemble, make your favorite pancake recipe.  Double the recipe and stash the extra in your freezer for easy mornings.  Fill bowls with blueberries, raspberries, blackberries and strawberries.  A container of whipped cream cheese and you’re ready to go.

Related: Top 5 Lunchboxes We’ve Tested

For more fun ideas like this one, sign up for one of our meal plans and add variety to the food your family enjoys.

Build Your Own: Pancake Breakfast Bar

  • Author:

Ingredients

  • Your favorite pancake recipe
  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • 8 ounce container of Whipped Cream Cheese

Instructions

  1. Make your favorite pancake recipe
  2. Assemble bowls of berries on a table with plates and pancakes
  3. Smear a thin layer of cream cheese on individual pancake and allow child to top with their choice of berries.
  4. Store any remaining pancakes in the freezer for easy mornings.

 

 

4 soft and chewy sugar cookie recipe like the ones sold at the grocery store!

Soft and Chewy Sugar Cookies

These easy to make Soft and Chewy Sugar Cookies (no refrigeration required), will change the way you think about baking sugar cookies. The dough comes together quickly, and bakes into a cookie with a crisp outer layer and soft, chewy center.

Looking for a new, simple way to make sugar cookies that compare to the ones sold at the grocery store?

soft and chewy sugar cookie recipe like the ones sold at the grocery store!

Sugar cookies are classic recipe, when it comes to your baking arsenal.  Finding one that is reliable, and even better, not time consuming, can be a challenge.

This easy to make Soft and Chewy Sugar Cookie (no refrigeration required) recipe, will change the way you think about baking sugar cookies. The dough comes together quickly, and bakes into a cookie with a crisp outer layer and soft, chewy center.

They are easily customized by finishing them off with our fresh fruit frosting or a simple sprinkle of sugar to each cookie before baking.  However you choose to making them, you’ll be glad you did!

Check out how easy these cookies are to make.

To add more inspiration to you meals and baking click here for a sample of our meal plan.

For the gluten free version, click here.

Soft and Chewy Sugar Cookies

soft and chewy sugar cookie recipe like the ones sold at the grocery store!
  • Author:
  • Yield: 6 dozen

Ingredients

  • 3 cups All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup softened cream cheese
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg

Raspberry Cream Cheese Frosting:

  • 1/2 cup butter, at room temperature
  • 6 ounces softened cream cheese
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 1 pint raspberries

Instructions

  1. Preheat oven to 375 degrees and line baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using a stand mixer, cream butter, sugar and cream cheese until light and fluffy.
  4. Beat in egg, vanilla and almond extracts.
  5. Add the flour to the mixture and combine until flour is well incorporated.
  6. Scoop 1 tablespoon of dough and roll into a ball.
  7. Place on baking sheet. Using the bottom of a jar or glass flatten ball of dough to 1/4 inch thickness.
  8. Bake for 10-12 minutes, or until edges of cookie are golden brown.
  9. Remove from oven and allow to sit for approximately 5 minutes on baking sheet before transferring to cooling rack.
  10. Frost cookies once completely cooled.

To make frosting:

  1. In a medium bowl of a stand mixer, cream butter, cream cheese and vanilla.
  2. Reducing mixer speed, slowly add in powdered sugar and milk.
  3. If frosting seems too thick add additional teaspoon of milk until frosting reaches desired consistency.
  4. Frost cookies once they have cooled completely.
  5. Store any remaining frosting in airtight container in refrigerator.

Notes

For rollout cookies, include the cream cheese, and make the dough with 3 1/2 cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges. The recipe will make 6 dozen 2″ cookies.

Adapted from King Arthur Flour

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