June 24th – Frozen in the Summer

Jul 8th


• Olaf’s Summer Smoothie
• Sven’s Cinnamon Cake
• Elsa and Ana’s Frozen (Blue) Banana Ice Cream

Avery (3 ½)
Julian (4)
Kieran (4)
Nora (3 ½)

Host: Lindsay (Mama) O’Neill
Staff: Marcy Calovich
Assistant: Dani Bergman

In this special Pre-K class we are celebrating our favorite movie – Frozen! But baby, it’s hot outside… so we’re doing Frozen in the Summer. These nutritious and delicious items are easy enough for our youngest students to make. The recipes are modified for one of our classmates who needs to eat a low-sodium and low-protein diet. Also, the food coloring used is ALL natural, organic plant-based. No red dye, or other harsh chemicals in these recipes!

In this class we decorated our doggy bags, learned about the tools we use in the kitchen, practiced cooking safety, and learned to count and measure. Oh, and we sang ‘Let it Go’ and ‘Summer’… over and over again! A special thanks to Kieran for reading all of the recipes :)



Olaf’s Summer Smoothie

Makes 6 servings

(Nut Free, Dairy Free, Gluten Free, Vegetarian, NO Sodium, High Fiber)


o 4 Cups of rice milk
o 1 Cup of frozen berries
o 1 Fresh Banana
o 1/2 Cup of ground flax (zero salt)

Tools Needed:

o Measuring Cup
o Blender
o Long Spoon

Now… Lets make a smoothie! Safety tip – keep little hands away from all sharp objects, like the blender blade ☺


Step 1: Measure frozen berries and peel the banana
Step 2: Pour them into the blender
Step 3: Measure flax seed and add that to the blender
Step 4: Measure in the milk and add that to the blender
Step 5: Securely fasten the top of the blender and take turns turning the blender on.
Step 6: Blend until smooth – When blender is turned off, use the long spoon to break up the mixture.
Step 7: Pour evenly into cups

Step 8: Enjoy Olaf’s Summer Smoothie before it melts!


Sven’s Cinnamon Cake


Makes 6 servings

(Dairy Free, Vegetarian, Low Sodium)


o 6 Pieces of cinnamon raisin bread
o 1 Cup of blueberries (if frozen, defrost in fridge overnight)
o 3 Eggs
o 1 Cup of coconut milk
o 1 Teaspoon of Cinnamon

Tools Needed:

o Muffin tin
o Cutting board
o Child safe knives
o Mixing spoon
o Forks (for mashing)
o Whisk
o Muffin-tin liners
o Small Bowl
o Medium bowl
o Large Bowl

Step 1: Preheat oven to 350 F
Step 2: Cut the bread into cubes using child safe knives and put those cubes into your large bowl.
Step 3: Crack your 3 eggs into your medium bowl and whisk.


Step 4: Measure the coconut milk, and teaspoon of cinnamon, and put into the medium bowl with the eggs. Whisk ingredients together.
Step 5: Mash blueberries in your small bowl with a fork (watch out- it gets messy!)

Step 6: Pour your blueberries into your medium bowl and mix.
Step 7: Combine wet ingredients (milk, eggs, cinnamon and blueberries) into the large bowl with the cubed bread in it and mix well with spoon.

Step 8: Line 6 muffin tins with the paper liners, and spoon mixture evenly into each cup.
Step 9: ADULT – place your muffin tin in the oven for 20 minutes.
Step 10: Let Sven’s Cinnamon Cake cool before removing from the muffin tin, and enjoy!


Frozen (Blue) Banana Ice Cream


Makes 6-8 servings

(Nut Free, Can be Dairy Free, Vegetarian, Can be Vegan)


o 3 Frozen Bananas cut in half
o ½ Cup of Coconut Milk (can use coconut, rice or regular)

Tools Needed:

o Food processor/ blender
o Measuring cup

Adult place blade into the food processor only!!

Step 1: Place the frozen bananas into the food processor

Step 2: Measure out ½ cup of milk and pour into the food processor
Step 3: Pulse the food processor until the mixture has an ice cream-like consistency.

Step 4: Spoon out into ice cream dishes and enjoy!

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