watermelon lemonade

A little bit sweet, a teeny bit sour and a whole lot delicious!  Kids love sipping on this refreshing summer drink!  Parents: you can easily turn this into a cocktail by adding your favorite spirit. 

To make ice cubes, place 1 seedless watermelon ball and 1 mint leaf into each of 36 ice cube tray holes.  Fill with water and freeze.

6 cups 1-inch seedless watermelon (from about a 5-pound melon)

1 bottle (10-ounce) Whole Foods 365 Everday Value® Organic Lemon Juice

6 cups water

¾ cup sugar

Crushed ice

Mint sprigs, for garnish

(1.)    Working in batches as necessary, puree watermelon and lemon juice in blender until smooth; transfer to a large container.

(2.)    Add water and sugar; stir until dissolved. 

(3.)    Pour over ice in tall glasses, garnish with mint sprig and watermelon icecubes or thin slices of watermelon, if desired, and serve.

Recipe adapted & photo courtesy of Whole Foods

heart fruit kabobs with yogurt dip

Your sweethearts will love this snack!  Pull out a heart shaped cookie cutter and use it on apple slices, sandwiches and cheese slices… anything that can be cut. 

1 cantaloupe
1 honeydew melon

1/2 watermelon

1 6 ounce container plain yogurt

1 tablespoon frozen orange-juice concentrate, thawed

1 tablespoon honey

1. Cut fruit into 1-inch-thick slices. Using a small heart-shaped cookie cutter, cut hearts from melon slices. Poke a hole in each heart with a toothpick, going from top to bottom. Then thread fruit on ice-pop sticks.

2. Make dip: Stir together yogurt, orange juice concentrate, and honey until well combined. Serve with hearts.

recipe & photo courtesy of parents.com

coconut chicken nuggets

“YUM!”  That will be the unanimous response from the family once you make these tasty chicken nuggets!  We got this gem of a recipe from Health Bent (a new favorite of ours!).  This recipe is super easy, family-friendly (even your pickiest little eater will munch away) and quick to come together.  Pair it with their Curry Mustard Sauce for more yumminess!

We modified the curry mustard sauce to be a little more kid-friendly for our two little nuggets.

1 pound organic ground chicken

1 egg yolk

1 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 cup + 1/2 cup almond flour

1/2 cup dessicated coconut*

1/2 cup coconut oil

salt & pepper, to taste

1.)  In a bowl, combine 1/4 cup almond flour, 1/2 cup dessicated coconut and salt & pepper.  Mix it with your hands.  In a seperate bowl, combine the ground chicken, 1/2 cup almond flour, onion and garlic powders, egg yolk and salt & pepper.  Mix with your hands until everything has been incorporated.

2.)  In a saute pan, melt the coconut oil on medium heat.

3.)  Take about 2 Tablespoons worth of chicken mixture and in the palm of your hand, roll it in a ball.  Drop it in the almond/coconut mixture and roll around until completely coated.  Repeat with the rest of the chicken.  Place in the saute pan and cook on each side until nice and brown.

Curry Mustard Sauce

1/4 cup mayonnaise

1-2 teaspoons mustard

couple dashes of curry powder

Stir all ingredients together and add more mustard and curry powder as desired.

* Dessicated coconut is dried, finely shredded, unsweetened meat of the coconut.  It's the perfect size to replicate a bread crumb.