July is culinary month, so get the kiddos in the kitchen making a delicious (and healthy) summer recipe!

Easy Strawberry Popsicles
Recipe from Yummy Toddler Food

Ingredients:

• 12 oz plain Greek yogurt
• 2 cups diced strawberries, stems removed
• ¼ cup honey or maple syrup
• 2 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract

Directions: 

1. Combine all ingredients in a blender. Taste and adjust sweetness as needed.
2. Divide the yogurt mixture evenly among reusable popsicle molds.
3. Freeze for at least four hours. Run popsicle molds under warm water to loosen the mold. 
4. Enjoy the popsicles!
5. Store any remaining popsicles in a freezer bag for up to three months. 

Garden Frittata Recipe
Recipe from Yampa Valley Kitchen

Ingredients: 

• 6 large eggs
• ⅓ cup cream
• ½ cup shredded gruyere
• ½ cup goat cheese
• ½ cup cherry tomatoes, cut in half
• ½ cup red bell pepper, medium dice
• 1 cup arugula
• 1 tsp fresh lemon juice
• 1 tsp salt
• 1 tbsp unsalted butter

Directions:

1. Preheat oven to 400 degrees.
2. Whisk eggs, heavy cream, and salt until you get a smooth and even texture. 
3. Melt butter and coat an 8-inch nonstick frying pan.
4. Add peppers, tomatoes, and arugula evenly on the bottom of the pan.
5. Add egg mixture.
6. Add cheese to the egg mixture.
7. Bake for 10-12 minutes or until the edges are set and the top is lightly browned.
8. Add garnish (optional): heirloom cherry tomatoes, radish slices, goat cheese, or pea tendrils. 
9. Enjoy!

Rainbow Veggies Wraps with Hummus
Recipe from Spade & Spoon

Ingredients:

• 2 flour tortillas
• 5 oz hummus dip
• ⅓ lb carrot, shredded
• ½ red bell pepper, seeded and cut into thin sticks
• 2 cups lettuce, shredded

Directions:

1. Lay the tortillas out on the counter and spread with the hummus. 
2. Scatter the carrot, pepper, and lettuce over the hummus. 
3. Fold the sides of the tortillas in, then roll them up like burritos.
4. Cut the wraps in half and have some lunch! If there’s any hummus leftover, dip your wrap in it.