Happy Independence Day! Weelicious Dishes for the 4th of July

07/01/2011 at 02:00 PM ET
Courtesy Weelicious

Whether you’re heading to the beach or hanging close to home, you’re probably looking forward to a long summer weekend with your family.

Why not get into a festive mood and add some red, white and blue to your holiday meals?

There are plenty of dishes out there filled with food dyes and other unwanted additives, but according to Weelicious creator (and mom-of-two!) Catherine McCord, they are nothing to light off fireworks about.

Instead, she’s come up with some yummy, all-natural dishes to celebrate our country’s independence that your whole brood will enjoy.

Check them out below:

Courtesy Weelicious

Red Beet Cupcakes (makes 14 cupcakes)

2 Cups All Purpose Flour, 2 Tsp Baking Powder, ½ Tsp Baking Soda, ½ Tsp Salt, 2 Large Eggs, 1 Cup Milk, ½ Cup Honey, 1/3 Cup Vegetable or Canola Oil, 1 Large Beet, roasted , cooled, peeled and pureed, about ¾ cup, 2 Tsp Vanilla Extract

1. Preheat oven to 350°F.
2. Sift the first 4 ingredients into a bowl.
3. In a separate bowl, combine the rest of the ingredients.
4. Slowly add the dry ingredients into the wet and combine.
5. Pour about 1/3 cup into lined muffin tins and bake for 25 minutes (OR?) until a tooth pick comes out clean.
6. Cool and serve.

Beet Cream Cheese Frosting (Make 2 Cups)

1- 8 oz Pkg. Cream Cheese, room temperature, ½ Cup Unsalted Butter, room temperature, ½ Cup Powdered Sugar, 1 Medium Beet, roasted, cooled, peeled and pureed, about ½ cup, 1 Tsp Vanilla

1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy.
2. Spread on cupcakes.

Courtesy Weelicious

Red, White and Blue Parfaits

2 Tbsp Grape Nuts Cereal, 2 Tbsp Yogurt, 2 Tbsp Raspberries chopped, 2 Tbsp Blueberries chopped

1. In a small glass, place a tablespoon of Grape-Nuts.
2. Add a tbsp of yogurt.
3. Add 2 tbsp of chopped raspberry.
4. Add a tbsp of Grape-Nuts.
5. Add a tbsp of yogurt.
6. Add 2 tbsp of chopped blueberry.
7. Serve.

Courtesy Weelicious

Blue Potato Gratin with Cauliflower Cream and Sun-dried Tomatoes (15 Toddler Squares)

1½ Cups Cauliflower Florets, ¾ Cup Whole Milk, 1 Garlic Clove, 1/3 Cup + 2 Tbsp White Cheddar Cheese, grated, 4 Blue Potatoes, 12 Sun-dried Tomatoes, oil packed or sun-dried and then rehydrated in hot water for 10 minutes, chopped

1. Preheat the oven to 400 degrees.
2. Place the first 3 ingredients in a saucepan, cover and bring to a boil. As soon as it boils, lower the heat to a simmer.
3. Steam the cauliflower for 6-8 minutes, or until fork tender.
4. Place the cauliflower mixture (you may not need to use all of the milk) and 1/3 cup cheese in a food processor and puree until smooth.
5. Slice the potatoes, preferably on a mandolin or by hand into very thin slices.

6. In a buttered 9×5 loaf pan, make a double layer of potatoes (this will use about 20 thin potato slices).
7. Cover with a tablespoon of the chopped sun-dried tomatoes.
8. Make another layer of potatoes.
9. Cover with a thick layer of cauliflower cream.
10. Make a layer of potatoes.
11. Cover with a tablespoon of sundried tomatoes.
12. Make another layer of potatoes.
13. Cover with a thick layer of cauliflower cream.
14. Sprinkle the top with cheese and cover the loaf pan with tin foil.
15. Bake for 45 minutes. Uncover and continue to bake 10 more minutes until cheese becomes golden.
16. Thoroughly cool, cut into 15 rectangles and serve.

Courtesy Weelicious

Beet Pancakes (Serves 6)

1 Cup All Purpose Flour, ¾ Cup Whole Wheat Flour, 3 Tbsp Light Brown Sugar, 1 Tbsp Baking Powder, ½ Tsp Kosher Salt, 2 Medium Beets, roasted & pureed until smooth (about ¾ Cups), 1 ¼ Cup Milk, 1/3 Cup Plain Greek Yogurt, 1 Large Egg, 3 Tbsp Unsalted Butter, melted, 1 Tsp Vanilla extract

1. Sift the first 5 ingredients into a bowl.
2. Place the remaining wet ingredients in a separate bowl and whisk thoroughly to combine.
3. Add the dry ingredients into the wet and stir until just combined.
4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan and cook for 3 minutes on each side.
5. Serve.

Courtesy Weelicious

Strawberries & Cream (Serves 4)

¼ Cup Whipped Cream Cheese, 1 Tbsp Strawberry Preserves, 1 Pint Strawberries, rinsed & stems removed

1. In a small bowl, whisk the cream cheese and preserves until combined.
2. Place cream cheese mixture in a small Ziploc bag, snip off one corner to create a piping bag.
3. Slice ½ inch off of the top of the strawberry, fill with cream cheese mixture, place the “hat” back on top.
4. Repeat with the remaining strawberries.
5. Serve.

Courtesy Weelicious

Red, White & Blue Popsicles (Makes 8 Popsicles, depending on the size of your molds)

1 12 oz Bag Frozen Blueberries defrosted, 6 Tbsp Agave, divided (you can also use honey, but I prefer agave for this recipe), 1 Cup Plain Yogurt, ¼ Cup Vanilla Rice Milk (you can also use cow’s milk, almond or soy), 1 12 oz Bag Frozen Raspberries, defrosted

1. Place defrosted blueberries and 2 tbsp agave in a blender and puree until smooth.
2. Pour the blueberry puree a 1/3 way up each popsicle mold and freeze for 30-45 minutes.
3. Combine yogurt, rice milk, and 2 tbsp of agave in a bowl and whisk until smooth.
4. Pour yogurt mixture 2/3 way up the popsicle molds on top of the blueberry mixture, and freeze for another 30-45 minutes.
5. Place defrosted raspberries and 2 tbsp agave in a blender and blend until smooth.
6. Finish the popsicles by pouring the raspberry puree over the yogurt, place sticks in and freeze.

*Because all popsicle molds are different sizes, you may have left overs. You can refrigerate the remaining berry purees and use as toppings for yogurt, granola, pancakes, etc.

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Showing 18 comments

abcdef on

I wanna wish all my lovely Americans a happy July 4th! It’s one of my favorite holidays and I cannot wait to spend it with my family. 🙂

A on

And happy Canadian Independence Day today to all of our Canadians and happy early Bastille Day for our Europeans! 🙂

Kelly on

looooove weelicious and catherines recipes!!

A. on

This is how I would eat red velevt cupcakes, with beets! I just can’t see using a whole bottle of red food coloring in anything, let alone cupcakes! Just kinda freaks me out, lol! 😉

Becca S. on

Making the Red White & Blue pops tonight!!!! I’m so excited to see what kids will say!! Love Weelicious, been a follower since the beginning!

Becca S. on

I can’t wait to try all of these recipes, first up, Beet Cupcakes!

Becca S. on

i can not wait to make and taste these recipes…deelicious weelicious!!!!!!

Becca S. on

I made these beet pancakes after I seeing them on weelicious and they are delicious. my kids keep asking me to make them again! my daughter made faces on them with blueberries which looked really cool and i just realized that makes them even more perfect for the 4th of July!

Blake on

I’ve seen Catherine on The Today Show before and have always been dying to make something healthier for my kids…maybe the red beet/velvet cupcakes are the way to go? they look yummy..so festive!

Vivien Gordon on

Catherine, your fabulous recipes are not only creative, appealing and mouth watering, they are delicious and nutritious. Keep the recipes coming.
Thank you,

showbizmom on

Happy Fourth of July to all. It’s one of our favorite holiday’s. The kids love it and so do my husband and I. My Korean in-laws are in town and they are very excited to celebrate too. Red Velvet is a staple in our house and I’ll admit I’ve never done anything with beets it’s usually out of a box so this will be fun to try.

mommytoane on

Blake, http://weelicious.com…I have to say I love the site! Ever since I first found it on this site, I’ve been hooked. LOTS and LOTS of healthy, awesome recipes there….and perfect for little ones. 🙂 My favorite part, is that they are all kid tested. LOL

CUTE recipes! I love the little red white and blue pops! I remember eating dozens of those as a kid. 🙂

Shelly on

Agave for the pops? Why is this needed, keeping sweeteners out is just as important as keeping out dyes. We make raspberry yogurt pops all the time without any sweetener. Anyone use agave in frozen pops before?

Melissa McK on

We have used agave or honey in our weelicious recipes. I think it depends on the recipe if you need to add anything or not. I can say that many of these recipes are so great I often make them for everyone in the family, not just my kids! 🙂 I prefer using organic honey vs. agave honestly but that is just me. I can say organic raw honey actually has benefits so I do not feel that bad about using a tbs or so in a recipe. That’s what is so great about Weelicious recipes, you can easily substitute or tailor them to your eating habits/needs and the recipes work beautifully!

Raleigh on

I love this website! Such wonderful ideas. I can’t wait to try some of these recipes with my family this weekend.

Raleigh on

These look great! I can’t wait to try some of these recipes with my family this weekend. Thank you Catherine and Weelicious!

Indira on

Agave isn’t much healthier than table sugar if i’m not mistaken. If anyones curious “real” red velvet is made with red dye coloring not beets(i know none of the recipes are red velvet but a poster mentioned it). Anyway everyone enjoy a great safe wonderful weekend regardless of where they are!

Jillian on

Indiria, agave is better/healthier for you than white sugar. The poster above mentions that red velvet is from a whole bottle of food coloring……most people know that. Catherine makes things delicious, healthy, and kid friendly!!