Undercover Candy Bar (credit: Hyacynth Worth)

By Hyacynth Worth

We follow the 80/20 rule when it comes to what goes into our–the kids’ especially–mouths.

Eighty percent of what we (knowingly) feed the boys doesn’t come from boxes or packages; rather, their meals and snacks are filled with whole foods from the garden, the farm and the produce shelves at the store and farmers’ markets. We won’t talk about the other 20 percent that makes me shudder in horror while we’re enjoying family outings and festivities.

During the summer, though, the 80/20 rule could easily be buried under the mounds of sand we seem to track everywhere because there are simply too many festivities featuring tables covered with sugar-laden goodies and highly processed foods. We’re lucky to get 50/50. If you’re as big of a (party pooper) stickler for nutrition as I am, or if you’re just simply looking to rotate in some fresh and delicious kid-enticing treats at, say, your Fourth of July party, you’ve landed on the right article (read: there will be no mention of anything marshmallows or fluff or those little black and white cookies that are chalked full of equal parts of sinful and good).

Red, White and Blue Pops

With raspberries and blueberries that are just as sweet as sugar available both locally and during a good bulk of the summer, skip the popsicles laden with high fructose corn syrup and make your own. This super simple, delicious and nutrient packed treat will be adored by big and small party goers alike.

(6 -8 popsicles)

1 cup of blueberries
1 cup of raspberries
1 cup of diced bananas
Popsicle sticks
Popsicle molds or empty small yogurt cups


Blend each of the fruits into a fine puree separately. The banana will likely need some water added to make a smooth puree. Pour the raspberry puree into each cup. Follow with the banana puree and the blueberry puree. Stick a popsicle stick in each cup and freeze for about eight hours.

Rocket Pop Popsicles

During hot Chicago summers like the one we’re currently basking in, we’ve found the kids can’t get enough of popsicles. These Rocket Pop Popsicle Creations from Peanut Butter in my Hair are a creamier variation than the all-fruit Red, White and Blue Pops.

Blueberry Kabobs

When I stumbled upon this recipe while Pinteresting (yes, I just verbed a noun, but what the heck else would you call it?), I knew it would be a huge hit in our family – especially with Michigan blueberries taking up residence in our fridge by the boxful during the next two months. And even better, it only requires two ingredients: yogurt (dairy yogurt/coconut yogurt/almond yogurt) and blueberries.

Visit One Good Thing for the full recipe, pictures and instructions.

Blueberry Kabobs (credit: http://www.onegoodthingbyjillee.com)

Undercover Candy Bars

My kids think these treats are candy bars. They even call them candy bars. Related: they are not candy bars. But they certainly taste close to the real deal and have been picky-treat-eater husband approved.


2 cups of peanut butter (we sometimes use The Peanut Butter Company’s White Chocolate Wonderful)
1 cup of honey
2 tablespoons of cocoa powder
2 tablespoons of Maca root powder {optional}
3 cups of rolled oats


Microwave or melt on the stovetop the honey and peanut butter.
Mix in the cocoa powder and Maca root powder.
Stir in the rolled oats and mix really well.
Place in a 9 by 13 inch pan and refrigerate to set.

Mango Banana No-Cream Ice Cream

We love this frozen treat because it mimics ice cream without all of the refined sugar and artificial ingredients. Also, it’s extremely simple and fast to whip up with just a bit of prep work needed for freezing the fruit.

Ingredients (five small dishes):

Five frozen bananas
Five frozen mangos slices
1 tablespoon of vanilla
½ cup of diced strawberries
½ of blackberries


Slightly thaw the frozen bananas and mangos. They should still be softly frozen. Toss everything into a blender. Blend (about 45 seconds in the Vitamix) until creamy adding a bit of water or coconut milk if necessary for smoothing. Sprinkle the strawberries and blackberries on top for a red, white and blue theme and enhanced taste.

Hyacynth Worth writes almost daily about motherhood, faith, healthy living and the intersection at which they all collide at Undercover Mother.