I wanted to cook something festive and naturally colorful for the 4th of July and came up with this heavenly blue potato gratin. Not wanting it to have a heavy 
cream sauce, I thought that the idea of “cauliflower cream” sounded so 
much more nutritious and delicious. Its kind of surprising that the cream’s main ingredient 
is a vegetable since it has such an undeniably rich taste. Let it be known, though, I don’t 
want to deceive Kenya into thinking he’s getting cream sauce. I want him to know 
that even cauliflower can be the star ingredient of a dish and give you just as much flavor, if not more, than heavy cream.
This is one of those perfect dishes to serve on the fourth because the 
adults will dig it too. I made it for a party and everyone loved the 
red, white and blue theme. Kenya loved peeling apart the layers and 
eating them one by one. Although weelicious stands by the concept that every recipe should be easy, 
fast and fresh, this one might take you a few extra minutes. But for 
me, it was worth it!

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

1 1/2 Cups Cauliflower Florets
3/4 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. Spinkle 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. Throughly cool, cut into 15 rectangles and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Kyocera Adjustable Mandoline Slicer, Red

I am addicted to Grape-Nuts and have been for years. There is something about the nutty, crunchy taste that I just can’t get enough of. Kenya is getting to the age where he wants to try everything he sees me eat. So when I pour my bowl each morning, he always wants to munch on a few. It became clear to me very quickly that he inherited my love for them. Still, I want him to have variety in every meal, so I decided to make him a Grape-Nut breakfast parfait. Sure I could just make him his own little bowl with milk and berries, but that could be a real mess. So I came up with this recipe that also gives him fruit and dairy in addition to the carbohydrate of the Grape-Nuts. This being the week of 4th of July, I incorporated a red, white and blue theme for the fun of it, but it’s great any day of the week.
I try to make this dish first thing in the morning, so that by the time Kenya’s ready for breakfast the Grape-Nuts have gotten a chance to soften up from the yogurt. Kenya has so much fun watching me take the spoon, push it deep in the glass and pull up a delectable, colorful bite of pure yumminess.

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.

When I was little and my Mother couldn’t deal with making us dinner, we would head to McDonald’s. I was never a burger girl. No, I loved 
chicken nuggets with all the sticky, sugary sauces. When I think about 
all the artificial fillers that go into them and how many boxes I ate 
over the years, it makes me want to gag. 
I still love chicken nuggets, and didn’t want to deprive Kenya of the pleasure of them, but I wanted to make a healthier version 
that everyone in our family would love.
 I had a ton of fun testing this to find the perfect easy recipe. I 
wanted them to have tons of flavor without being fried or packed with 
salt.
By buying organic, free range chicken (Rosie’s is my favorite), 
you’re making a gourmet nugget for the family. 
My husband doesn’t eat chicken, but he’s also my most honest tester. 
When I tell you he scarfed these up at dinner last night, I could only 
smile to myself in delight. Between him and Kenya, they disappeared 
immediately.

Chicken Nuggets (make 20 nuggets)

3/4 Cup Whole Wheat Panko*
1 Tsp Garlic Powder

1 Tsp Italian Herbs

1 Chicken Breast, boneless and skinless, cut into chunks

1 Egg
Olive or Canola Oil Spray

*I got the whole wheat panko and Spectrum Canola and Olive Oil spray 
at Wholefoods. Most health food stores carry these ingredients. You could substitute breadcrumbs and oil in a spray canister if needed.



1. Preheat oven to 400 degrees.
2. Place the panko, garlic powder and herbs in a food processor and blend until 
fine.
3. Place the crumbs in a bowl.
4. Beat the egg in a separate bowl.
5. Dip the chicken chunks in the eggs and then in the breadcrumbs. Keep one hand clean for rolling in the breadcrumbs. Make sure the 
chicken chunks are completely covered.
6. Place on a parchment lined baking sheet.
7. Spray each piece with oil.
8. Bake for 18-20 minutes.
9. Cool and serve.

*For best results, bread nuggets, place on a cookie sheet and freeze for 30 minutes. After 30 minutes, place par-frozen nuggets in a ziploc bag and freeze up to 4 months. When ready, continue to follow steps 6-9 adding at least 5 minutes cooking time.