Summertime means sun, lots of outdoor fun and a time when you can buy the most delicious fruit! One in particular – Cotton Candy grapes! If you haven’t heard of them, ask your local grocer if they are getting any in and make sure to grab a bag before they are gone. I know when they hit the shelves in our hometown they don’t last long! They are super sweet and taste just like cotton candy.
We grabbed a bag and decided to make popsicles with them! And these couldn’t be easier!
The cub started by chopping the grapes in half. We wanted to keep some of the grapes in bigger chunks.
The rest of the grapes she dumped into the blender.
For liquid we added one squeeze apple juice box to the blender.
A quick stir and then it was time to blend up the ingredients.
Time to get the Koji popsicle mold ready for the mixture.
In goes the apple grape mixture… oh, and a little friend joined in on the fun.
Grandma DiDi, the cub and her friend all helped put the grape halves in the popsicle mold. The bigger chunks give the popsicle more texture.
Last step before they go in the freezer is to put the sticks and caps on. Notice that Grandma DiDi is getting a little help from a Santa sticker strategically placed on her arm by the cub earlier that morning.
Finally! The sweetest popsicle on a hot summer day!
Cotton Candy Popsicles
- 1 1/2 cups of cotton candy grapes; save about 1/8 cup just chopped
- 1 7oz apple juice box
- Wash and prepare grapes
- Chop all grapes (reserve approximately 1/8 cup)
- Place grapes (except reserved) in blender
- Add 1 box of apple juice
- Blend for about 1 minute or pulse about 10 times
- Pour into popsicle mold
- Add reserved chopped grapes to each popsicle mold
- Freeze and enjoy. It should take 1 – 3 hours to fully freeze depending on the molds you use
Pinwheels, roll ups, whatever you want to call them, they are a great go-to lunch or snack option. You can pretty much throw any vegetable in them and protein for a well balanced meal. In this post, we give you a few ideas on what to add to your roll up and how to get your little one to help make it, too!
Our cub prefers asparagus, carrots and cucumber. We also tested out Trader Joe’s whole wheat lavash flatbread. It didn’t disappoint!
We started by cooking one serving of quinoa. While it cooks and cools, cut the lavash in quarters.
The cub spread a room temp cream cheese mixture on a piece of the lavash. Grandma DiDi added green onion and parsley to our cream cheese mixture, but you can leave it out or use a different kind of spread. More options below.
After the quinoa has cooled, have your cub scoop one heaping tablespoon of quinoa over the cream cheese. Take a fork to spread it out and press into the spread leaving approximately one inch just cream cheese.
We julienned carrots, cucumbers and one whole slender asparagus spear and had the cub lay them over the quinoa. She is so engaged and makes sure they are just right on the lavash.
Now it’s time to roll! The cub assists Grandma DiDi in rolling up the lavash.
Now it’s time to eat! But first, baby gets to try!
Voilã! Here is our version of a veggie roll up! Below are some ideas for you to create your own Veggie Roll Up.
Veggie Roll Up
- Whole Wheat Lavash, tortilla or sandwich bread rolled thin with a rolling pin
- 1 cup Quinoa
- Spread: Cream cheese (we added green onion and parsley), or any other spreadable cheese. (other options: tradional hummus, white bean hummus, etc., or yogurt chive spread from Trader Joes)
- Veggies: Carrots, cucumber, zucchini, asparagus, green beans, jicama, celery, sprouts, mache preferred or any tender greens. We gently roast or blanche asparagus and green beans if we use them, although, they are delicious raw.
- Cook one cup of quinoa mix per package instructions.
- Mix green onion, parsley and cream cheese together.
- Spread room temperature cream cheese on lavash until it covers the whole piece.
- Press 1 tbsp of quinoa into the cream cheese; leaving one inch of cream cheese uncovered.
- Lay your vegetables down evenly over the quinoa; leaving one inch of cream cheese uncovered.
- Roll the lavash starting from the opposite end as the one inch of uncovered cream cheese. Once you roll it all the way, the cream cheese will act as a glue to hold the roll together.
- Cut the roll into rounds; perfect for small toddler hands.
- Share some with your baby, then eat the rest!
Did I mention we eat a lot of popsicles? We’re definitely on a popsicle kick with this heat! The cub helped Grandma DiDi create the perfect berry (with greens) popsicle. As always, no added sugar!
Four whole ingredients, that’s it! Strawberries, blueberries, kale and broccoli.
First, we had the cub help us tear the kale off the stem. Drop the kale leaves in a bowl of cold water and clean the leaves thoroughly. Wash strawberries, blueberries and broccoli.
Have your cub add all the ingredients into your blender (or Vitamix in our case). Add water or juice if you want it to be sweeter and blend.
The cub watches as Grandma DiDi pours the mixture into the Koji Popsicle Mold.
Have your cub help place the holders in each mold making sure that just a tiny bit squishes out the sides. Pop in the freezer for two hours and enjoy!
They are fruity and delicious and the perfect treat for a hot summer day. There is no easier way to get your little one to eat their veggies. Our cub has been eating these from day one and has no idea popsicles don’t usually include vegetables . Hoping to keep it this way for as long as possible!
Berry Veggie Popsicles
(Makes approximately 8 Koji popsicles)
1 cup strawberries
1 cup blueberries
1/4 cup raw broccoli
1/2 cup lightly packed raw kale
3/4 cup water (or juice of choice)
- Combine all ingredients in a blender or Vitamix.
- Blend and add more liquid if necessary.
- Pour mixture into popsicle mold.
- Drop popsicle handle in and make sure you can see through mixture lightly squish out the sides of the handle.
- Place in the freezer for two hours and enjoy!
*If you have extra mixture left over, serve it as a smoothie!