My family and I love granola. Typically we eat it over plain Greek yogurt but it’s a great snack by itself, too. Ever since I started making my own granola, I’ve been searching for the secret to making it “clumpy” with big bites of granola goodness. Silly me should have realized right away that the answer would lie with Deb Perelman from Smitten Kitchen. I found her recipe for Big Cluster Maple Granola while reading her amazing cookbook. The secret to the clumpiness? An egg white. A-ha! Because I’m me, I had to tweak the recipe a little bit to
Read More »This frittata is one of my family’s new favorite meals. We love it for the delicious taste and texture and I love it for those reasons as well as the fact that it has starch, vegetables and protein all in one. I decided to use manchego cheese instead of one of my standard cheeses like mozzarella, parmesan or cheddar. The manchego was a huge hit! I used a 2-sided frittata pan but if you don’t have one you can make this using a large non-stick pan with a lid. See directions for using both types of pans below. Enjoy!  
Read More »We love apples here in the teeny tiny foodie home. Though we typically just eat them raw, sometimes I get the urge to play around and change them up a bit. I often make them into applesauce or this recipe of baked apple yumminess but recently, I got the idea to create something different. You are welcome to skip the recipe “back story” and just head to the recipe itself. But, I feel the need to share the chain of events that led me to create this recipe… So, here’s the story of this recipe: Recently, on the same day,
Read More »In January 2012, my daughter Eliana began eating solid foods. I was really excited to make as much of her food as possible and to introduce her to all sorts of flavors and textures in both “traditional” purées (applesauce) and “non-traditional” purées (carrot onion farro purée). I wanted to create an eater with a wide and varied palate, aka a teeny tiny foodie. Based on the advice of her pediatrician, I added little bits of spices, herbs and oils, so that her food was tasty. I let her gnaw on slices of watermelon, banana, bread and apples, too. It
Read More »For this week’s Monday Meal, I’m sharing a recipe that combines two of my favorite foods: kale and pizza. I love that this recipe combines a super healthy vegetable with protein from the cheese and starch from the crust to create a tasty, healthy and balanced meal. Besides creating a recipe that combines two of my favorite foods, I am also able to cross off an item from my “Chef’s Bucket List” by making fresh pizza dough. I had always assumed making fresh pizza dough would take forever, but I found this recipe online that only takes around 90 minutes
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