Tomorrow night is the Mommybites Summit in Manhattan at 7pm! We are raffling off a FREE COOKING DEMO for you and one guest! We will also be sharing recipes, tips and… Apple-Spinach Mini Muffins. See ya there! Related Posts:Baked Apple with Oats: {Kids Cook} Monday MealGo Forth, Young EaterHappy New Year!ttfs TTFsThe Good, The Bad and The Messy - Part 1 (The Bad)Survey says
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Having a few cups of shredded, unsweetened coconut in my pantry has inspired me to experiment with it and mix-up some of my recipes to include shredded coconut. Around here, we’ve been going cuckoo for coconut the last few weeks. And below are the results. Enjoy! A few months ago, I shared my original recipe for whole wheat banana bread. Below is a variation on my recipe using shredded coconut and coconut oil. One bit of advice: unless you live somewhere warm, the coconut oil will likely be in solid form in the jar. You have to measure it
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Lately, I’ve been experimenting with the idea of using 1 or 2 main ingredients to prepare two very different types of recipes; one recipe for First-Time Foodies aged 6+ months and another recipe for more “grown-up” Foodies aged 12 months to 12 decades. Spinach just started showing up at the farmers markets again and that reminded me that Eliana loved the apple and spinach purée I used to make for her when she was a First-Time Foodie. For the last several months she has loved the apple muffins I’ve made for our family. So I began thinking about combining
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Mini Mac-n-Cheese Adapted from “Mini-Meals: Break Out the Muffin Pan for Perfectly Portioned Rifts on Family Favorites.” Parenting Magazine April 2013: 64. Print -A generous ½ cup cheddar cheese, shredded, 1 additional tablespoon set aside -1 tablespoon wheat panko breadcrumbs -1⅓ cups chopped broccoli florets, around 1 head of broccoli -1¼ cups milk (I used equal parts whole milk and 1%) -1 large egg, whisked -⅛ teaspoon pepper -⅛ teaspoon chili powder -1 teaspoon salt -½ teaspoon garlic powder -1¾ cups dry, small whole-wheat pasta (I used miniature shells) Heat oven to 350° 1. Mix
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This recipe is another recipe that is easy to customize to what you prefer to eat or to what you already have on hand. For that reason, I love it and find myself making variations of it every few weeks depending on what I have in the refrigerator and/or what is available at the market. Warm Quinoa and Vegetable Salad -1 bulb roasted butternut squash, thinly cubed -1 small head broccoli florets, chopped -1 stem broccoli, peeled and chopped -1 small yellow onion, chopped -3 stalks celery, chopped -Small handful parsley, chopped -2 cloves garlic, smashed and peeled
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Hey Moms, Dads and Parents-to-Be in the New York Area! Are you looking for a night out where you can meet other parents-to-be and parents of toddlers and school-aged kiddos, shop for cool baby/toddler gear and hear great ideas about how to organize your life as you prepare for parenthood or learn to balance an “organized” life with a tiny human? Sounds pretty great, right? Come to the Mommybites Summit on May 1st! Andrew Mellen will be there signing books and sharing tips about getting rid of the clutter in your home. And, most importantly, I’ll be there
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A few months ago, I shared my original recipe for whole wheat banana bread. Below is a variation on my recipe using shredded coconut and coconut oil. One bit of advice: unless you live somewhere warm, the coconut oil will likely be in solid form in the jar. You have to measure it out and then heat it up in order to add it to the recipe*. I did this by heating it in a small dish in the microwave for around 20 seconds in order to melt it into liquid form. But then I made the mistake of adding
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I don’t usually make omelets for a couple of reasons. First, I’m lazy and don’t always have the patience to make them properly-hence why I default to frittatas. Second, I always, always, always mess up the flip and they become less of am omelet and more of a ugly mess of eggs, cheese and vegetables. But, now that I have the OXO Good Grips Flip & Fold Omelet Turner, I was inspired to try again. I used the vegetables and cheese I had on hand but you can obviously customize it to your preferences. And I see no reason
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Are you looking for one easy-to-find list of ideas about how to try to make your little one a teeny tiny foodie? If so, then visit the new page called Creating a teeny tiny foodie located on the menu bar. Much like the creation of a teeny tiny foodie, the list is an evolving work in progress. But, hopefully you’ll find some useful ideas and suggestions. And, as always, I’d love to hear from you. What tips, ideas and suggestions do you have to share about creating a teeny tiny foodie? Please share them either by leaving a comment in the “Comments
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Hiya Everyone! Eliana here to tell you that on Saturday, April 27 teeny tiny foodie will be exhibiting at Brooklyn Babyfest in Williamsburg! There will be free samples of yummy purées for all the First-Time Foodies out there (and their grown-up types, too), samples of tasty baked goods that Foodies aged 12 months to 12 decades will love as well as some information like recipes and tips and ideas. And, you can enter to win the raffle prize which includes…(drumroll, please)…a free cooking demonstration by my Mommy!!!! So, if you live in the New York area, or will be
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Roasted Butternut Squash Pasta Sauce -½ roasted squash bulb, peeled and roughly chopped -1 cup part-skim ricotta cheese -1 small onion, diced -1½ cups organic arugula, washed and patted dry -1 clove garlic, peeled and smashed -¾ teaspoon rosemary, finely chopped -1 teaspoon salt, plus a couple pinches to sauté the onion and arugula -¼ teaspoon pepper, plus another pinch to sauté the arugula -1 lb small, whole-wheat pasta, cooked and drained (I used this gobetti shape by Bionature) -½ cup reserved cooking liquid from the pasta -Olive oil, shaved parmesan or romano cheese and red pepper flakes,
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Here’s my variation on my original recipe. Tropical Granola -⅓ cup raw pumpkin seeds -¼ cup raw sunflower seeds -2⅓ cups old fashioned rolled oats -3 tablespoons wheat germ -½ cup roasted, salted macadamia nuts, chopped -⅔ cup dried mango, chopped -1½ teaspoons ginger -¼ teaspoon sea salt -¾ cup pure honey -¼ cup organic apple juice, unsweetened Roast the seeds: Heat the oven to 350°. On a large baking sheet lined with a Silpat or parchment paper, spread the sunflower seeds and the pumpkin seeds in an even layer. Roast them for 10 minutes then set aside
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