How to Use the Instant Pot if You Hate Recipes

Folks, I have a confession to make. I hate recipes.

I mean, I see their utility, and I have even used them on occasion. But in general, if it requires a recipe, you can pretty much be assured that I will never cook said item.

I’m always amused when I go to a friend’s house and eat something delicious they make and then they proceed to tell me the recipe or offer to send me the recipe. I always tell them, “Thanks, but no thanks.”

When I tell you I love what you made, that is not an invitation for you to give me the recipe. That is an invitation for you to make more of this awesome dish and bring it to my house at a later date.

Here’s why I hate recipes: it usually requires me to go out of my way to buy something that I do not have in my household. And if that is the case, whatever I buy is not something I use daily. And because of that, I will buy an item and then HAVE IT FOREVER UNTIL IT ROTS IN MY FRIDGE OR GOES STALE IN MY PANTRY.

Because I will likely never use it again.

Also? Recipes totally stress me out. All this reading and buying and prepping and following directions.

Have you ever tried doing any of those things – let alone ALL of those things – while having four small human beings demand your attention as soon as you might be doing something other than nothing?

And thus, though I bought into the hype about the Instant Pot (affiliate link) last summer on Prime Day, I knew that even though I purchased the technological and culinary wonder that I would never use it.

Yes, I know. My Rich Girl Syndrome is rearing its ugly head again. After all. Who buys an expensive appliance fully knowing they will never use it?

A person who has FOMO and discretionary income. That’s who.

Anyhow, I know the Instant Pot is super easy, blah blah blah and whatever but my main hurdle to actually using it was this: everything seemed to require a recipe. And all the recipes were for white people food.

Look, I love white people food as much as the next person but that is not what my brain says is real food for families. That is not what I grew up with, and though it is perfectly legitimate food (and OMG, if you bring it to my house, I will love you forever and eat it and compliment you and perhaps even write a blog post dedicated to your awesomeness), I will not make that food on the regular.

As a result, my poor Instant Pot languished on top of my laundry machine from July to December. That is, until my friend, Char Siu Bao, came over and told me I should buy an Instant Pot and I informed him that I own one that was still new in the box.

He made me dinner and told me lots of awesome delicious things I could make with the Instant Pot as I laughed at him because I would never make those awesome delicious things. But then Char Siu Bao said I could also just make soups.

I can make soups.

I make awesome soups.

And so, after five months of putting Baby in the corner, I started using my Instant Pot once a week, then twice a week, then almost every day (and sometimes twice a day).

And here’s how: I use a template.

Like my previous posts on How to Make an Awesome Salad and How to Make an Awesome Sandwich, I now add to this series with my How to Make an Awesome Instant Pot Soup/Stew.

Awesome Instant Pot Soup/Stew Template

1) Vegetable
2) Protein
3) Carbohydrate
4) Liquid
5) Season to taste
6) Hit the button and walk away

Since there are so few items, I want to say you really need all of them in order to make a well-balanced soup/stew. However, I think you can get away with fewer of the categories if say, you have two proteins or two vegetables and then skimp on carbohydrates.


Anyhow, to make it easy for you, here are some ideas for each category.

1) Vegetable – This really is easy. Any vegetable will do. I have used frozen vegetables, broccoli, diced napa cabbage, diced celery, carrots, daikon, etc.

In general, I go for veggies that will cook to clear (to better disguise the fact that they exist so that my children will eat them) as well soak up into whatever flavor the soup has (again, to disguise their existence). I also dice into smaller chunks because (you guessed it) it makes them more palatable to my ungrateful children.

2) Protein – Any meat, beans, or tofu.

3) Carbohydrate – Dried pasta (I usually add them into the IP with the rest of the ingredients), rice (usually made in the rice cooker), potatoes, sweet potatoes, barley, etc.

4) Liquid – Chicken/vegetable/beef stock/broth, water, coconut milk, etc.

5) Season to taste – I usually use salt, garlic powder, white pepper, garlic, and ginger. Sometimes, I also add soup base (Memmi soup base), soy sauce, or chili powder.

6) Hit the button and walk away. 

No seriously. That’s it. If I have raw meat, I hit the “Meat” button. If I have unsoaked dry beans, I hit the “Beans” button. Otherwise, I hit the “Soup” button. Or sometimes, I hit “Manual” and add whatever time I want.

Then I walk away until it beeps at me to tell me it’s done cooking.

See? Isn’t that not intimidating at all? You likely have all or most of these items in your fridge/pantry already! You can now commence instapotting.

Next week, a post on how I use “hacks” to make my Instant Pot experience even easier. In the meantime, are you a template/formula type of cook or a recipe follower? Let me know in the comments.

How to Make an Awesome Sandwich

Welp, it’s been about three months since I last did a post on food so this time, instead of How to Make an Awesome Salad, I bring you: How to Make an Awesome Sandwich.

Now, I know I am not the type of blog people turn to when it comes to recipes or crafts or anything homemakery. However, I’m a decent cook in general (though of the non-recipe following variety). I want to say among my friends, I am known to be really good at making soups, salads, and sandwiches.

I have to say, I often forget about the sandwich as a meal option (mostly because my kids don’t eat them), but when I do, I always tell myself I should make them more often because it is quick, easy, and tasty.

Here then, is my general formula for a really tasty sandwich:

Awesome Sandwich Formula

1) Something to hold the sandwich together
2) Something crunchy
3) Something protein
4) Something savory
5) Something spready
6) Something fatty
7) Something juicy

Now, you don’t have to have something in every category, but I want to say you need at least 4-5 for a truly delicious sandwich. And when you manage to have all categories, you have a memorable sandwich. (And many of these items can be combined. Eg: bacon is both crunchy, savory, fatty, AND protein!)

To make things easy for you, I am now going to list some possible things (as idea kick starters) in each category.

1) Something to hold the sandwich together – Totally obvious, but something to hold the sandwich is needed. Otherwise, it’s a salad. (True fact: I pretty much make my salads the same way I make my sandwiches except that I add a lot more fruit.)

– Bread (any kind, really – there are SO many kinds! They all work!)
– Naan (toasted is even better!)
– Tortilla (for a wrap instead of a “sandwich”)
– Croissants
– Pita
– Biscuits/Bread rolls
– Lettuce (if you’re avoiding carbs, lettuce also holds things together)
– Donuts

2) Something crunchy – Mostly vegetables, can also be a combo category with savory and protein.

– Some types of lettuce
– Celery (personally, not a favorite)
– Carrots
– Jicama
– Bell peppers
– Cucumbers/pickles
– Banana peppers
– Bacon
– Bean sprouts
– Onions
– Apple slices
– Seeds (pumpkin, sunflower)
– Nuts (almonds, walnuts, pecans, candied ones are awesome, too!)

3) Something protein – Usually a meat or an egg, or nuts and seeds. Pro Tip: if you’re using deli meat, roll them up instead of laying them flat on the sandwich. You might use the same number of slices, but for some reason, when they’re rolled up, it’s SO MUCH BETTER. Pro Tip 2: Nothing improves a sandwich more than putting an over-medium fried egg on top of it.

– Bacon
– Salami
– Chicken (I like to use leftover Costco rotisserie chicken)
– Deli meat/ham
– Egg (scrambled, sliced and hard boiled, over medium, etc.)
– Smoked salmon
– Leftover steak/pork/whatever
– Sausage/brats
– Seeds (pumpkin, sunflower)
– Nuts (almonds, walnuts, pecans, candied)

4) Something savory – This is usually a combo category since meats, spreads, and cheeses all fit the bill. Pickled vegetables (eg: artichoke hearts, sundried tomatoes, olives, etc.) are a nice kick. You could also substitute savory with spicy, too.

5) Something spready – This usually refers to stuff you spread on the bread (ie: condiments), but it can also include things like chicken salad or pesto.

– Chicken/Tuna salad
– Pesto
– Mayo (or Japanese spicy mayo, or sriracha mayo, or any fancy mayo with a kick)
– Grey Poupon/mustard
– Nut/Seed butters (Not just for PBJs)
– Jam/Jellies (Not just for PBJs)

6) Something fatty – My FAVORITE category!

– Bacon
– Cheeses (goat cheese, blue cheese, shoot, in a pinch, string cheese)
– Avocado
– Egg
– Nuts/Seeds
– Certain cuts of meat (like pork belly)

7) Something juicy – In my mind, this refers to tomatoes (nothing better than a beefy, heirloom tomato), or a runny egg yolk. But apples and other types of crisp fruits count, too.

Pro tip 3: You can also include seeds, nuts, and fruits (dried or fresh) – either in a salad type of spread (eg: chicken salad), or just sprinkled onto the sandwich. It does make things a bit crumbly though.

If you’re feeling fancy and/or Subway sandwichesque, you can also add a dressing. Here’s my salad dressing from my previous post. But honestly, I personally think a dressing is a bit of an overkill. (Plus, you run the risk of the bread getting soggy – which is the WORST.)

Easy Salad Dressing Recipe

1) 1 part olive oil
2) 1 part seasoned rice vinegar
3) salt/pepper/garlic powder/white pepper to taste
4) optional: sesame oil, teriyaki sauce, soy sauce, Memmi soup base, dijon mustard

If this post seems almost exactly like my salad post, you’re right. It is. Except now there is something to hold the sandwich together instead of a bowl.

And since you can likely tell I cribbed most of this post from my previous one, we might as well end the same way: Alright, that’s it. If this takes you more than 10 minutes to make, it’s too hard! Enjoy!

How To Make An Awesome Salad

In general, I do not do food related posts. Mostly because I would rather eat the food than talk about it. Also, I lack the foodie vocabulary and resort to derivatives such as “OMGYUM!” to describe food. How a post can only consist of NOMS and DELISH, I don’t know. Hence, other than the occasional Taiwan food posts, I don’t do recipes, restaurant reviews, etc. Also, I am usually too busy eating and don’t remember to take a picture until the majority of the meal is in my belly. Sorrynotsorry.

Regular readers may also be under the impression that I don’t cook or hate to cook. I’m actually a pretty good cook – but not the kind you write home about. And certainly not the kind to follow recipes. I am the open-the-fridge-crap-what-do-we-have-that-can-turn-into-food type of cook. Which is good in the impulsive, not restricted to recipe way, but really bad for menu planning and any sort of long term food planning. As a result, I also waste a lot of food.

In general, I take after my mother in the sense that if something takes longer than 30 minutes to prepare, we are probably only going to be eating it at a restaurant or someone else’s house. That’s why I usually make soups, salads, and sandwiches. (Ok, I forget about salads and sandwiches because I never grew up with them as real meal options, but I’m trying to eat better so they’re back on the radar.)

As you may know, I host a lot of playdates, and often, the playdates overlap with lunch. So occasionally, I will make a soup, salad, or sandwiches for everyone to share. I usually get a round of compliments, so whether they are just being polite or they actually love it, that is debatable.

However, even Hapa Papa corroborates my friends (again, I suppose he is an extremely biased reporter – especially if he ever wants to eat again), so I consider these three items my fortés.

In fact, this is how I know I make a fantastic salad. My mother, who used to hate salads and find them bland and disgusting, now loves salads. (Well, the kind I make, anyway.) When I moved back in with my mother in 2004, I was very excited because I thought I would finally have delicious home cooked meals for dinner. And I did, for a time. Then, one day, I made the mistake of introducing my mother to the salad.

She was not at all interested. And to be fair, I didn’t like most salads except for those fancy $10 salads at nice restaurants – and even then, it was hit or miss. But I knew what I liked in the salads I did enjoy, so I put them in my salads. So, I made my mom a salad and she liked it so much, she had it again for dinner the next day. And the next. And the next.

In true fact, my mother liked the ease and taste of the salads so much that for the next two years (and possibly more since I’ve moved out), she eats salads almost every night.

I was so sad because no matter how awesome my salads are, I cannot eat them every night. And I sadly waved my hot cooked meal goodbye.


Kale/spinach mix, cherry tomato mix, fuji apple, sprouted pumpkin seeds, turkey deli meat

Despite the sad story ending, I do still make a great salad, so without further ado and prefacing and whatnot, I bring you my Surefire Formula to make an awesome salad. (I would say salad recipe, but again, I don’t do recipes. Just general guidelines.)

Awesome Salad Formula

1) Salad mix
2) Something sweet
3) Something savory
4) Something tart
5) Something crunchy
6) Something fatty
7) Something protein
8) Make it colorful

I want to say you need at least 4 out of 8 of these items to make a good salad, and if you hit more than that, you are nearing awesome. (And many of these items can be combined. Eg: bacon is both crunchy, savory, fatty, AND protein!) 

Also, I would make the ratio of leaves to stuff about 1:1. So the leaves should only make up half the salad. If you have more leaves than that, it’s just too leafy for my taste. Any more than that and what you have is a fruit salad with some leaves. 

To make things easy for you, I am now going to list some possible things (as idea kick starters) in each category.

1) Salad Mix – Whatever kind of leaves you like. Spring mix, baby spinach, kale, whatever!

2) Something Sweet – Almost any type of fruit (except perhaps, banana), either fresh or dried. Some sweeter vegetables.
– apples, oranges, pears, tangerines, mandarins, peaches, nectarines, grapes, strawberries, any berries, apricots, raisins, mangoes, pineapples, persimmons, pomegranate seeds, tomatoes, etc.
– corn, bell peppers, cucumbers, carrots

3) Something Savory – This is usually a combo category since nuts, meats, and cheeses all fit the bill. Pickled vegetables (eg: artichoke hearts, sundried tomatoes, olives, etc.) are a nice kick. You could also substitute savory with spicy, too.

4) Something Tart – This is also usually a combo category with the tarter type fruits (eg: oranges, pineapples, not fully ripe berries) or the salad dressing (which usually has seasoned vinegar or lemon/lime juice)

5) Something Crunchy – Again, a combo category with savory and protein. Also, vegetables.
– Seeds (pumpkin, sunflower), nuts (almonds, walnuts, pecans,  candied ones are awesome, too!)
– celery (personally, not a favorite), carrots, jicama, bell peppers, corn, cucumbers, etc.

6) Something Fatty – My FAVORITE category! Includes most nuts (see above), bacon, cheeses (goat cheese, blue cheese, shoot, in a pinch, string cheese), and how could I forget about the avocado! 

7) Something Protein – Usually a meat, nuts, or seeds
– bacon, salami, chicken (I like to use leftover Costco rotisserie chicken), deli meat, ham, and of course, the incredible, edible egg (scrambled, hard boiled, mostly hard boiled, over medium)

8) Make it Colorful – This is more for presentation purposes. (Well, I suppose nutritionists also say we should eat colorful foods for the antioxidants – but in my case, it is purely for the pretty.) I try to get a good range of reds, whites, greens, blues, oranges. It just pops and when things look pretty, they taste yummy! (And in the case of salads, I sometimes think they need all the help they can get.)

Then, all you have to do is add my super easy salad dressing (which of course, is also more formula than recipe):

Easy Salad Dressing Recipe

1) 1 part olive oil
2) 1 part seasoned rice vinegar
3) salt/pepper/garlic powder/white pepper to taste
4) optional: sesame oil, teriyaki sauce, soy sauce, Memmi soup base, dijon mustard

Alright, that’s it. If this takes you more than 10 minutes to make, it’s too hard! Enjoy!

How to Throw an Easter Egg Hunt

A few readers have asked for some more details on how to throw our Easter egg hunt and I thought, sure! Why not? But in addition, since I’m a giver, I’ll even throw in my general party plan as a bonus! (Don’t say I never give you anything.)

So without further ado (ado, ado, ado!), here is the basic outline of what I do for a party.

1) Costco for everything.

This includes food, drinks, plates, cups, fruit, EVERYTHING. I buy most of the items pre-made (the freezer section is the best!) but I also make a few of my own things, too. Here is a general idea of what I tend to buy. (As most of the attendees at my parties can attest, this is usually the food I provide.)

– Fruit (strawberries, blackberries, raspberries, grapes)
– Cheese (either the pre-cut cheese platter, or I go for the Tillamook Sharp White Cheddar – DELISH)
– Salami
– Azuma seaweed salad
– San Pelligrino lemon and orange sodas
– Crackers/chips/kettlecorn
– Guacamole/Salsa/hummus
– Sandwiches (either the party platter or I make my own)
– Salad (usually one that I make)
– Dessert

Two really easy sandwiches (recipes totally stolen from my friends who put on great parties)

a) Chicken Salad Sandwich

– Costco Torta bread or croissants
– Costco rotisserie chicken salad
– lettuce (if you’re feeling fancy)
– cut in half

b) Pesto/Salami Sandwich

– Costco Torta bread or croissants
– pesto sauce
– salami
– cheese
– cut in half

2) Make it a potluck. (Unless it’s a birthday party. That would be rude.)

3) Turn the garage into a play area for the kids. Seriously, the best idea I ever had in terms of space. (This comes in particularly handy during the cold and wet winter months when the kids can’t play outside in our backyard.) I lay out some foam floor tiles (affiliate link) and old bed sheets that I duct tape to the floor. That way, kids don’t have to put their shoes on and keep their socks relatively clean.

I group together a bunch of small tables (I have even used 18-gallon storage bins) and kid chairs and set up several activity stations. I usually have a play dough station with assorted play dough toys, a sticker and coloring station, and a bead and necklace station. They’re easy to set up and gives the kids something to take home.

4) Invite people over and let the kids run amok. 

That’s it. I mean, of course, Hapa Papa tidies up and we try not to look like we normally do (which is somewhat a disaster), but in general this is what we do. Pro tip: Ask guests to take off their shoes. Makes it a lot less messy!

As for the actual Egg hunt, here’s How to Throw an Easter Egg Hunt:

1) Choose a location. This depends on the weather, how many people you invite, and how big your house is. I usually choose a not overly popular park on a Sunday. (I’m hoping there will be fewer soccer/baseball games and that people are at church.)

2) Make it a potluck!

3) Have attendees bring 20 eggs per participating child. (ie: If you have 2 kids participating in the hunt, bring 40 eggs.)

4) Provide extra eggs. There is nothing sadder (at an egg hunt, anyway) than running out of eggs. I usually provide several hundred for my egg hunts, but that doesn’t mean you need to be that extreme. However, should you go the crazy route, I highly recommend going to Oriental Trading Company (pardon the somewhat sketchy name). They sell 144 eggs for $8. $8!!! That’s RIDICULOUS.

5) If you have it at a park, bring anything you would normally have at a BBQ. Pop-up tents, easy ups, blankets, etc. Those make life much easier – especially if the weather is hot and the park doesn’t have a lot of shade.

6) Have a stated start time and stick to it. I had the party start at 10:30am, but the egg hunt didn’t start until 11:30 because I knew people would be late. However, I warned people in the invite that we would start the egg hunt on time (to respect all the people who are punctual) and I asked participating parents to bring their eggs by 11:15 so we would have time to “hide” the eggs (aka: throw them all on the lawn).

7) Mix up the eggs! Otherwise, your kids end up getting all the same stuff. While that might make the kid who managed to get all candy in their eggs really happy, that might make the other kids who only got stickers sad.

8) Here are some great suggestions (which I got from the person who organized the first egg hunt I attended with Cookie Monster) for things to put in your eggs that don’t involve candy (of course use your best judgment and avoid things that are chocking hazards):

– Money, coins, fake
– Marbles
– Stickers
– Small toy cars
– Dice
– Small Tops
– Decorative shoelaces
– Hairclips
– Beaded safety pin
– Beads
– Finger puppets
– Squeeze ball
– Fun coupons
– Seashells
– Polished rocks
– Doll clothes
– Crayons
– Lip gloss
– Erasers
– Whistle
– Nail polish
– Keychain
– Jewelry
– Pencil grips
– Temporary tattoos
– Video game memory card
– Small action figure
– Small note pad
– Plastic links
– Coin purse
– Pedometer
– Small plastic animals
– Bookmark
– Rubber stamps
– Makeup
– Playdough
– Silly Putty
– Socks
– Bandanna
– Earphones
– Charms
– Lanyard
– Small stuffed animal
– Mini bottle of bubbles
– Body glitter
– Superball
– Fortune teller
– Fidget toy
– Wristband
– Confetti

That’s it! Well, ok. Not really. I usually send out an Evite and ask people to tell me what food item they are bringing in the comments. Now, that’s it. Everyone seemed to think that the party was difficult, but it really wasn’t. All I did really was set a time and place and tell people to come. I only provided the idea and some food and eggs. That’s why it’s my favorite event – so little work yet SO MUCH FUN!

Anyhow, I realize this was a very specific post, so it might not have held much interest for the non-Easter Egg Hunt planners. But hey, if you ever do, this would be the post to reference!

Comfort Food

Now that it’s cold (pity us Northern Californians – it’s been in the 30s at night and the 40s during the day – GAH!!), I find myself craving congee/jook (a Chinese rice porridge) a LOT. When I was younger, I only had the plain rice porridge with condiments such as pickled cucumbers, spicy bamboo slices, mien jing (some glutenous thing), to fu roo (some spicy soy paste), salted duck egg, thousand year old egg, and maybe some pork sung (dried pork bits and pieces).

Then, I discovered flavored congee – the kind you get in the middle of the night at a Hong Kong cafe. Mmmm… delish.

I mean, plain rice porridge is still delicious (especially when I’m feeling sick) and super easy to make. 1 cup rice to 3-4 cups water. Boil. (Or if you have a rice cooker with settings, follow those water levels.) However, now that I know how easy it is to make congee, WELL THEN. Why go back?

Thanks to the internet, I found a great recipe that I followed religiously the first time I made congee. Now, I just wing it and follow the recipe loosely. I’ve been making it once a week lately. It never gets old. Of course, you can also eat this congee with the condiments I mentioned before. It’s not like there are rules. Do whatever makes your stomach happy.

This week, I used turkey bones from Thanksgiving that I froze. But I have used Costco rotisserie chicken bones, too. I use cooking scissors and cut up the carcass and throw it in the pot. The key is ginger! Here are the things I add (that may or may not be in the recipe above). Most everything is to taste.

1) 2 quarts of chicken broth
2) water
3) kosher salt to taste
4) garlic powder
5) white pepper
6) sesame oil
7) ginger (a LOT but really to taste)
8) 2 cups of rice
9) bones (turkey/chicken/pork shortribs/whatever)
10) whatever else you want!

I basically just dump everything into a pot and boil on high for awhile then I lower the heat. (But if you want the fancy directions, the link is good for that.) It takes about an hour to get creamy. I don’t bother with removing the chicken and shredding and then putting it back into the pot as the recipe suggests. I leave it all in. If it gets more congealy because the rice has sucked out all the soup, just add some water and reboil.

Sometimes, if I’m really lazy and I get to the dregs of the congee and then I make a pot of soup with the “leftovers.” That is also delicious.

What are some of your go-to winter comfort foods?

My Lazy Veggie Ways

I’m taking a break from the Money Series for the moment. Never fear (or my apologies) – it’ll come back later this month. I’m just feeling a little burnt out on writing about money matters (not to mention a little bored) and no one wants to read a post that sounds forced and obligated. That makes a potentially boring topic even MORE stultifyingly dull.

Anyhow, today’s post is about vegetables. That’s infinitely more interesting than saving for retirement, amiright? And not just vegetables – it’s about hiding vegetables in smoothies. The sexiness in this post is unreal. Prepare to have your mind blown!

Disclaimer: As usual, links to products are my Amazon affiliate links. 

My kids, especially Cookie Monster, are somewhat picky eaters. (They’re not extreme picky eaters, but enough so that it annoys the crap out of me and affects my enjoyment of meal times. I am working on this and will report the results in a later post.) It’s a trial to get them to eat their vegetables so I cheat. I hide them in smoothies (I know, not a novel idea).

Here’s what I do. I pile in a bunch of veggies and fruit into my VitaMix and blend on high. Sometimes, I will add plain yogurt and/or milk. Because the VitaMix pulverizes everything, it’s very thick and can almost replace a meal! To make a more juice-like drink, I just add more water or milk. I usually serve this in a cup as a smoothie with a cool reusable lid and reusable straw. (I got sick of my kids spilling as well as “wasting” the smoothie with a smoothie mustache that they would wipe off onto a napkin. The straw is also a lot softer so they don’t cut their lips/gums on a plastic straw. Yes, it’s happened. My kids are talented.)

If I have extra, which I usually do, I will pour into reusable squeeze pouches that Cookie Monster LOVES. In fact, he loves them so much that even after downing a pint glass of the smoothie, he’ll demand to eat a squeeze pouch of the same thing he just drank. It’s ridiculous and makes his poo AWESOME the next day. (It does help with constipation, though!) I chose these pouches because from the reviews, they don’t explode or leak. I haven’t had a problem thus far. Like all reusable pouches though, it’s hard to get the edges clean so I’ve used either a butter knife or chopstick to scrape at the food gunk. I hand wash even though they are dishwasher top-rack safe.

I also freeze them in popsicle molds to make popsicles. I first started with standard popsicle sized molds by Tovolo, but my kids can’t finish them. Cookie Monster finds them too cold and will only eat a few bites. The good thing with these molds is that I can shove a partially-eaten popsicle back into the mold and store in the freezer until he finishes it. The bad thing is I think it’s taken a year for him to eat just ONE. These are popular with play dates, though. (I don’t serve the ones he’s gnawed on already, obviously.) Tovolo also makes really fun-shaped molds like rocket ships and ice cream cone shapes.

When I switched to the small NUK popsicle molds, I had much better luck. I really like them because Cookie Monster and even Gamera can finish it in one sitting. Their handles are super-easy to hold and catch a lot of drips. Plus, they’re fun colors. You can even break apart the molds so you can shove them in any random corner of the freezer.

It’s so silly but even though it’s basically the same smoothie, my kids like them in different formats. Go figure. I’m down with whatever puts veggies and fruits in their goldfish cracker filled bodies.

If I have enough popsicles/pouches, I will fill a re-usable tumbler for Hapa Papa to take to work as breakfast. I’m still working on remembering to do this.

In addition to the smoothies, I will also occasionally make veggie breads (from this carrot cake recipe). My mom juices and she will freeze the leftover fiber/pulp. I will either put these into the smoothies or use them in my veggie bread. I pretty much use this recipe except I also add the vegetable pulp, one or two smashed bananas, and a cup of chocolate chips. I also don’t include the walnuts (I’ve used finely chopped pistachios) and use regular unbleached organic flour instead of pastry flour. I would give you measurements, but I don’t have any. I just dump at will. 😀 It usually makes two bread pans worth of Veggie Bread. With two cups of organic sugar in it, it’s hard to mess up. I would freeze the leftovers if there were any. I usually consume an entire loaf by myself.

To give you some ideas of what to put in the smoothies, I’ve included a bunch of the fruits and veggies I use. I often just buy bags of frozen organic fruits from Costco. (Especially for berries since it’s just too expensive to juice fresh ones.) I often also wash grapes or fruits that I will forget to use in time and freeze them in small baggies.

Just remember to have a good ratio between sweet fruits and the sometimes bitter veggies. You can also add honey if you think it’s not sweet enough. Remember, too, that I have a VitaMix so it liquefies seeds and tough fibers. If your blender isn’t quite as powerful, of course, adjust accordingly. Again, I don’t do measurements. I just shove as much stuff in the blender as possible without it exploding. Obviously, these are not all-inclusive. 😀


– Globe grapes (with seeds)
– Bananas
– Apples
– Mangoes
– Avocado
– Pineapples
– Watermelon (especially the rind without the green peel)
– Berries (strawberries, blueberries, blackberries, raspberries, etc.)


– Carrots
– Celery
– Spinach
– Mixed salad greens
– Kale
– Beets (including tops) (turns the smoothie an awesome magenta color)
– Chard

Anyhow, hope this is helpful! Gamera tends not to drink as much of the smoothie unless it’s thinned out with more water. She doesn’t care for the fruit pouches but will devour the popsicles. So if your kids don’t go for the smoothie, perhaps they prefer its other incarnations.

I’d love to hear your ideas, too! Let me know in the comments what has or hasn’t worked for you. Thanks in advance!