Summer Recipes even Your Kids Will Love!

I am always on the look out for new recipes preferably ones that are healthy, easy & kid friendly so that I don’t have to make a separate dish for the kids! Most of these are healthy treat recipes that are easy, quick ways (or prep ahead) so I have wholesome deliciousness ready to go!

Here are some of our favorite recipes, enjoy!

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Key Lime Pie Energy Bites

Key Lime Pie Energy Bites

Protein packed energy bites that taste just like key lime pie! These treats are just as nutritious as they are delicious. Freeze them to pack in lunches or for a cool treat on a hot day, you won't be sorry.
Prep Time20 mins
Cook Time0 mins
Set Time2 hrs
Course: Dessert
Cuisine: American
Keyword: dessert, dessert recipes, healthy treats
Servings: 4 people

Equipment

  • food processor, optional
  • Citrus Juicer, Optional
  • Zester
  • Parchment paper

Ingredients

  • 10-12 Whole Medjool Dates soaked & pitted
  • 2 Cup Raw Cashews coarsely chopped
  • 4 TBSP Hemp seeds (Optional)
  • Cup Shredded Coconut Unsweetened
  • 4 Limes Zested
  • ½ Limes Juiced
  • 1 Vanilla Bean seeded
  • ¼ TSP Sea Salt to taste
  • 2 Scoops Vanilla Protein Powder unsweetened

Instructions

  • Gather ingredients.
  • Before beginning the recipe coarse chop & soak the dates 15-20 minutes in water & drain before use.
  • Coarse chop cashews, reserve 4 tbsp in a small separate bowl & set aside,
  • Add the remaining ingredients, except the protein powder (set aside 4 scoops in a small bowl ready to go, you will need this next) & process in the food processor until smooth.
    You may need to stop and scrape the bowl to help it fully incorporate. The mixture will be very sticky.
    NOTE: If you do not have a food processor coarse chop the cashews by hand and use a whisk & a butter knife (to get the sticky ingredients out as you mix until very well incorporated).
  • With the food processor running add the protein powder & mix until well incorporated.
  • Line an 8×8 dish with parchment paper.
  • In a medium bowl mix the shredded coconut and reserved cashews together.
  • Using clean hands (this is a raw dish), gloves or a spatula press the mixture into the parchment in the 8×8 dish.
  • Sprinkle ½- ¾ of the coconut-cashew topping mixture onto the top of the pressed energy bite mixture. Freeze at least 2 hours.
  • After 2 hours the treat mixture should have "set" but it will still be very sticky underneath. Remove from freezer & slice like you're cutting brownies. Use the extra chopped cashew and coconut mixture (on top) to help as you roll it into balls.
    ***1 in. x 1 inch for small bites and 2×2 inch for medium sized energy bites. I mixed up the sizes, just to see which I liked better. They're both delicious but we prefered the 1×1 bites… you decide what you'd like best.
    Roll the cut squares into balls and roll the energy balls into the medium bowl of shredded coconut-cashew mixture to cover the mixture completely. This adds a really great texture to the energy ball and your hands won't be sticky after you eat them.

Notes

Recipe adapted from Haute and Healthy Living 

Coconut Flan

Coconut Flan

This amazing recipe is created for my son who is lactose intolerant. It is an adapted version of a non-dairy custard I made for him when he was a baby. Using coconut milk instead of cream and maple syrup instead of sugar keeps this a nutritious, rich and satisfying desert. It even wow-ed my ultra picky husband who grew up with traditional flan!
Use up the leftover eggs whites by making a Spinach & Feta Frittata. I bake them at the same time with the frittata on the top rack & the custards on the bottom rack. See Frittata recipe for more details.
NOTE: This recipe calls for grass-fed butter & a high quality maple syrup. Substitutions can be made to suit your lifestyle preferences:
RAW/ VEGAN Varriation will use the blender to emulsify the custard and the freezer to set it. (Obviously), skip the egg yolk, butter & oven. It will help get that smooth creamy texture & place in freezer to set.
PALEO substitute with your favorite sweetener, just note it may not caramelize.
Prep Time15 mins
Cook Time45 mins
Set Time1 hr
Total Time3 hrs
Course: Dessert
Keyword: dessert, dessert recipes, healthy treats
Servings: 12 People

Equipment

  • Muffin pan
  • Cookie Sheet
  • Cupcake liners
  • Large bowl (traditional) or high-speed blender if using RAW/VEGAN option
  • Whisk

Ingredients

  • 1 can Organic Coconut Milk BPA free lining, whole fat
  • cup Grass-fed Butter or coconut oil use 1/3 cup of melted butter in the recipe.
  • 1 cup Maple Syrup high quality
  • 9 Large Organic Cage Free Egg Yolks
  • 1 Large Vanilla Bean, seeded OR 1 TBSP vanilla extract
  • ¼ TSP Sea Salt
  • RAW/ VEGAN Option VEGAN use these INGREDIENTS:
  • 1 Can Coconut Milk BPA free lining, whole fat
  • 3 Cups Cashews Vegan only soaked & drained
  • ¾- 1 Cup Maple Syrup Vegan only
  • Cup Coconut oil Vegan only
  • 2 TBSP Lecithin Powder Vegan only
  • 1 Large Vanilla Bean, seeded Vegan only or 1 TBSP vanilla extract
  • ¼ Tsp Sea Salt Vegan only

Instructions

  • Preheat the oven to 325 degrees
  • TRADITIONAL: Mix all 6 ingredients in the large bowl until well incorporated. ( Ignore the Vegan only ingredients.)
  • Insert cupcake liners into the muffin tin.
    Grab the cookie sheet & fill bottom ½ full with water. Place the muffin tin in the cookie sheet with water to temper the custard as it cooks.
  • Using a ⅓ measuring cup ladle the mixture into the prepared cupcake liners as evenly as possible and no more than ¾ full.
  • Bake for 40 minutes @ 325 on the bottom rack. For a more caramelized look & taste, bump up the heat to 350 degrees for 5-10 minutes depending on how your oven cooks. Check at 5 minutes and add more time if the butter and maple syrup hasn't (turned a golden brown color).
    The custard should be firm but jiggly.
  • Remove from oven and allow to cool completely before placing in the refrigerator to set for 1 hours. Your custard may crack or split if you do not let it cool completely.
  • VEGAN option:
    If making this recipe vegan you will use a high speed blender rather than a large bowl and you will NOT bake it. Instead you will freeze it after blending and defrost 1-2 hours before eating.
    Mix all ingredients (EXCEPT the lecithin granules) until well incorporated (about 2-3 minutes in a Vitamix or high speed blender).
    With the blender still running add in the lecithin and blend for another 2 minutes. 3 tablespoons of Lecithin should set well.
    Insert cupcake liners into the muffin tin & ladle the mixture in using a ⅓ measuring cup.
    Put in the freezer for 2 hours to set, then you can move to the fridge when you are ready to thaw & eat.
    The vegan butter/coconut oil may not caramelize & make the famous flan syrup but that's ok! You can make your own vegan caramel sauce or for an even healthier version buy some Yacon Syrup.
  • This dessert freezes VERY well and keeps for about 2 months in the freezer, if you can keep them that long. (I know we can't.)
  • Move to the fridge to thaw before serving.

Notes

Use the egg whites from this recipe to make a Spinach-Feta Fritada (see post below for recipe).
This recipe is adapted from Super Nutrition for Babies by Katherine Erlich.
Yacon syrup is a low-glycemic alternative to honey or table sugar. It is Keto, Vegan & Gluten Free, it has a different taste almost like a really light molasses but with the consistency of honey. I like it but it’s not for everyone.
Another low-glycemic possibility is coconut sugar. I have not tried it but I bet it tastes more like traditional flan & may even render the carmelized flavor.
 

Spinach & Feta Frittata

I will snap a photo next time I make this. I tasted it to make sure it was a good one to put up on the blog then jumped in the shower & when I got out it was gone!

Spinach & Feta Frittata

I make this recipe at the same time I make coconut flan. It is a tasty way to use up all of the leftover egg whites and it's super easy. I had every intention of getting a photo of the finished recipe the last time I made it but my family ate it all up before I got the chance. I'll try for a photo again soon.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast
Keyword: easy breakfast recipe
Servings: 4

Equipment

  • Large mixing bowl
  • 9 inch round pie pan

Ingredients

  • 9 Whole egg whites
  • 1 CUP Feta Cheese crumbled or chopped
  • 1 CUP Spinach chopped (about 2 cups before you chop)
  • ¼ TSP Salt
  • 1/8 TSP Pepper
  • 1 tbsp grass fed butter or cooking oil for greasing the pie pan so the frittata doesn't stick

Instructions

  • Add all ingredients into the mixing bowl. Whisk until well incorporated.
  • Pour mixture into a greased 9 inch pie pan & bake for 30 minutes at 325.

Fresh Fruit Tart

Fresh Fruit Tart

This simple yet satisfying dessert is just as nutritious as it is delicious! Use your favorite nuts ground up with dates as the crust & add whatever thin sliced fruit you have on hand. The inspiration for this recipe was a bunch of mango & strawberries that we needed to get eaten up! I added honey to the strawberries (some weren't all the way ripe yet) and it turned out like a nice, healthy strawberry glaze. This recipe will keep for 2 days stored in the refrigerator and 2 months stored in the freezer.
Prep Time2 hrs 30 mins
Cook Time0 mins
Freezer Time2 hrs
Course: Dessert
Cuisine: American
Keyword: dessert, dessert recipes, raw, vegan
Servings: 10 slices

Equipment

  • food processor
  • Spring form pan

Ingredients

  • 3 Cups Almonds you can substitute almonds with walnuts
  • 6-8 Chopped Dates Pitted and chopped
  • 1/2 tsp Sea Salt
  • 1 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 4 cups thinly sliced fresh fruit try mango/strawberry, cinnamon apple, mixed berry, kiwi/strawberry, peach cobbler
  • 2-3 tbsp honey

Instructions

  • CRUST MIXTURE:
    Add the almonds to the food processor & coarsely grind
  • CRUST MIXTURE:
    Add the remaining ingredients except fruit and process until the mixture begins to stick to the sides. Stop the processor, scrape the sides & continue processing. Repeat this 2 or 3 times or until the mixture stays put when you press it like play dough.
  • CRUST MIXTURE
    Divide the crust mixture into two parts. One part is added to the spring form pan and pressed to make a thin crust. Keep it thin, you can always add the other half to the top to make a pie if you want more crust just add it like a cobbler. Set the crust in the freezer while you prep the other half for storage and slice the fruit.
    Reserve 1/2 of the crust mixture to store and freeze to make a another tart a later time or add the 2nd half on top of this dessert to make it into a cobbler.
  • Slice very thin slices of the fresh fruit into a bowl.
    If you'd like to "glaze" it like the pastry shoppe's then add 2 tbsp of honey and mix well.
    If you are using apples a few dashes of cinnamon go a long way to making this a raw apple pie.
    Layer the fresh thin fruit slices in the spring form pan with the set crust (it should be very cold) and place in the freezer again for 30 minutes if eating that day OR store in freezer until the day you're ready to serve. Allow 1-2 hours to thaw.
  • Slice into small slices and enjoy with your favorite non-dairy whipped cream.

Vegan Caramel Apple Bites

caramel apple dates

Vegan Caramel Apple Bites

If you use a good quality Medjool date these taste surprisingly just like little bites of caramel apple. They use 2 ingredients and take only minutes to make. This is a lunch box staple in our family!
Prep Time5 mins
Cook Time0 mins
Course: Dessert, Snack
Keyword: dessert, dessert recipes, healthy snacks
Servings: 10 people

Ingredients

  • 1 package Medjool Dates Good quality & make sure they're fresh, not broken or smooshed.
  • 1-2 whole apple(s) Pink Lady apples are my favorite with Medjool dates. I love the contrast of how tart the pink lady is with the sweet date. They will taste great with any apple though.

Instructions

  • Slice open the dates lengthwise on one half of the date to pit the date and provide a space for the apple to go.
  • Slice the apples 1 inch wide, 2-3 inch long slices and insert into the middle of the date.
  • I serve two of these per person but one could easily want to eat more!

Smoothie Pops

Super Smoothie Pops

A refreshing treat for kids that is packed with super foods, fruits and veggies!
This recipe was inspired by the extra smoothie that you don't want to waste but are not sure what to do with. Whenever I would make smoothies at home I'd have some left over that is not quite enough for a full serving but I didn't want to waste it.
This recipe makes 2 full size (32 oz) smoothies AND 8 smoothie pops!
Prep Time10 mins
Cook Time0 mins
Freeze Time3 hrs
Course: Dessert, Snack
Cuisine: American
Keyword: dessert recipes, healthy snacks, healthy treats, summer snacks
Servings: 8 fruit pops

Equipment

  • High Speed Blender like Vitamix or Ninja
  • Popsicle mold (mine serves 8)
  • Ball or Kerr Glass Jars for fresh smoothie

Ingredients

  • 1 Bag Frozen Mixed berries Organic
  • 1 Pint Fresh Blue Berries or Strawberries Organic
  • 1 Whole Banana fresh or frozen (see notes) If you want a thick frozen mixture like the fancy smoothie places slice the ripe banana 1 inch chunks & freeze in single banana sized portions (so you know how much to add to your smoothie). ***This frozen banana trick does triple duty as "ice", a thickening agent AND a sweetener!
  • 2 Cups Spinach Organic, washed
  • 1 Cup Kale Organic, de-stemmed & chopped or torn into 1 inch chunks
  • 2 3.5 oz pkgs Acai puree, frozen Defrost in a glass of warm water
  • 3 Cups Water or apple Juice I use water because it's too sweet for me with juice, you could try mixing half and half though. I prefer less sugar unless it's fresh juice.
  • 4 TBSP Protein Powder Use your favorite grass-fed whey or vegan protein powder
  • 1 TSP Goji Berries, golden raisins, hemp seeds or coconut butter OPTIONAL as a topping, add to the bottom of the Popsicle molds &/ or on top of the fresh smoothie!

Instructions

  • Put the Acai in a glass of warm water to defrost while you place the remaining items in the blender.
  • Layer all of the ingredients into the blender. Start with fresh fruit & veggies on the bottom (the blender won't have to work as hard) then add the frozen items & water. Blend until smooth.
  • While the blender is still running add the protein powder & Acai until fully incorporated.
  • If using toppings, place one pinch of the topping in each of the Popsicle molds. Pour in the smoothie mixture. Place in the refrigerator & allow 2-3 hours to fully set.
  • Pour the remaining mixture in the Ball or Kerr jars & top a pinch of each topping & enjoy!

Related Products:

Vitamix– Is a high speed professional blender. If you’re into raw or vegan food preparation I highly recommend one! You can make soups, smoothies, desserts, sauces & more and get a high quality restaurant texture other blenders cannot match. I use mine in the summer every day! It comes with a 3 year warranty & a cookbook!

Food Processor- I have had my Cuisinart Food Processor for over a decade & they don’t sell it anymore. It still runs as well as the day I bought it and I use it at least weekly. Above is my recommended model I would buy if I needed a new one. The only thing my current processor has is multiple bowls (so you don’t have to wash the bowl over and over if you’re making more than one thing). I do not use this feature that much but it is handy when I need it.

A good Zester is a must in our home! You can use this for fresh ground cinnamon, citrus, nutmeg, etc.

Popsicle Molds are super handy to have. I don’t like to buy commercial Popsicles because of all of the extra sugar so I make our own at home! This mold has a drip guard and is BPA free!

We use a metal muffin tin & cookie sheet for the coconut custard because it helps temper the custard and caramelize that famous flan syrup.

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