Fourth of July Recipe Round-up

Tomorrow we celebrate our independence!!  A day about honoring where we live and all of the wonderful things we have (and sometimes take for granted), that many fought, so we could have.  It’s also a time to be with friends and family enjoying picnics, backyard parties and BBQs.  I have some perfect (last minute) recipes for you that are festive, yummy and healthy!  Happy Fourth of July Madison!

 

Homemade Bomb Pops

Ingredients:

Fresh Blueberries

Fresh Strawberries, washed, hulled and chopped

Plain Greek Yogurt

Honey

Lemon

Using popsicle molds or small cups and popsicle sticks/ straws you can make your own healthy version of this red, white and blue treat.  Add enough honey to sweeten the yogurt to your liking.  Add a touch of lemon juice and whisk till smooth.  Add 5-10 washed blueberries to the bottom of each mold.  Add enough yogurt to fill about 2/3 full.  Tap the molds to be sure the yogurt travels to the bottom and in between the blueberries.  Add the strawberries to fill each mold, leaving a tiny bit of space for expansion when freezing.  Freeze overnight.  Enjoy!

 

 

Pretzel Sparklers

 

Ingredients:

Pretzel Rods

Cream Cheese

Freeze Dried Raspberries or Strawberries

Freeze Dried Blueberries

My daughters loved pretending they had sparkers at the table so much they almost didn’t want to eat these but they couldn’t resist.  Add the dried fruit to separate small ziplock bags and roll over with a rolling pin to crush the fruit, kids love helping with this part.  Dip the ends of the pretzel rods into the cream cheese then into the dried fruit.  This is a great recipe to let kids make with little help.  letting them explore their creativity and express themselves through food. Oh, and did I mention they are healthy and yummy too?!

 

 

Vegan Cheesecake

Ingredients:

1 cup Dates, pitted (room temperature) 
1 cup Almonds, whole 
1 small Lemon
1 1/4 Cashews
1/2 cup Coconut Oil, melted
3/4 cup Coconut Milk or Almond Milk (full fat)
pinch Sea Salt and Nutmeg
2/3 cup Maple Syrup

Strawberries and Blueberries, to decorate

Soak Cashews in filtered water for at least 4 hours up to overnight (I usually set them to soak the night before I want to make this recipe).  Pulse almonds and dates together in a food processor until crumbly.  The “dough” should stick together she you press it between your fingers.  Press it firmly into the bottom of the pie pan and put in the freezer to set for 10-15 minutes.  

Meanwhile, zest half of the lemon and juice all of it.  Add zest, juice and remaining ingredients (except berries) to a blender and purée till smooth (about 3-4 minutes).  Pour the mixture into the pie crust and set in the freezer for about 20-30 minutes.  Add the berries if desired to decorate.  Thaw for 5-10 minutes before serving.  Enjoy!  This recipe is vegan and gluten-free.

 

 

Patriotic Nachos

Ingredients:

Blue Corn Chips

Plain Greek Yogurt or Sour Cream

Sliced White Cheddar Cheese

Grape or Cherry Tomatoes

Drizzle the corn chips with Greek yogurt or sour cream.  Using a small star cooking cutter cut stars out of the cheddar and add to nachos.  Top with halved tomatoes.  My daughters turned into a game to see how many stars they could each scoop up.  Great for a healthy snack!

 

 

Star Wands

Ingredients:

Watermelon

Blueberries

Bamboo Skewers

An easy, fun and patriotic treat.  Wash the outside of your melon well (this prevents possible bacteria from getting inside when you cut it) and slice it about 1/2 to 3/4 inch thick.  Using a star shaped cookie cutter cut stars from the watermelon slices.  Place 5-6 blueberries on a skewer and top with a watermelon star.  Kids love helping to make these almost as much as they love playing with and then eating them.  My daughters love to pretend to cast magic spells with them, like turning me into a frog, thankfully they always turn me back to myself.  Makes a great addition to any patriotic party.