Kale can be a pretty scary looking vegetable to foodies young and old. And if you taste it raw, your fears may well be confirmed by the slightly bitter taste of the rough and tough leaves. Want to know how to make kale taste tender and a little bit sweet? It’s so easy and hands-on (literally) that even your own teeny tiny sous chef can do it! You simply massage the kale. By massaging kale, you “cook” it and make it tastier and easier to digest, too. So, go ahead and give it a good rub down! How To Massage
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I don’t know about you, dear reader, but for me 2014 has been a year of learning. To be honest, I’m a total nerd and get all psyched about learning new things that interest me. Can you guess what interests me a lot? FOOD, of course! So, since January I’ve been taking some online classes about cooking, nutrition and food safety. Let me tell you, I thought I knew a lot about keeping my food and my family “safe” in the kitchen. But there are some facts that surprised me that I must share with you. Even if you do not
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There are few dishes I love more than a vegetable strata. A strata is basically a frittata but with a layer of bread at the bottom, which makes it a complete dish of protein, carbohydrates and produce all in one. It’s a great BLD meal you can serve for breakfast, lunch or dinner. When I feed my family, my goal is to serve a meal that has a combination of protein, starch and produce, so a strata is an easy way to pack it all in. To make a strata, you can use whatever fresh vegetables you have on hand
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Have you heard about the movie coming out in theaters tomorrow called Fed Up? Here’s some information from their website: For the past 30 years, everything we thought we knew about food and exercise is dead wrong. FED UP is the film the food industry doesn’t want you to see. From Katie Couric, Laurie David (Oscar winning producer of AN INCONVENIENT TRUTH) and director Stephanie Soechtig, Fed Up will change the way you eat forever. After seeing the film, join the Fed Up team and teeny tiny foodie as we embark on the #FedUpChallenge and go sugar free for
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Big news here at teeny tiny foodie: after months of blood, sweat, prep and tears I’m super excited to announce that I’m now officially offering private cooking classes and menu consultations! Woohoo!!! I’m offering cooking classes for teeny tiny chefs, caregivers and grown-ups who want to learn to cook healthy meals for babies, toddlers, families, friends or just themselves. Not sure what to prepare for your baby and your family? I’ll help you plan a menu of delicious and healthy meals that the whole family will enjoy. The best part is that we will work together to find a time, location
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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
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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,
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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
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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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I think it goes without saying that I am the head chef in the teeny tiny foodie kitchen. Some, okay most, of the reasons I’m the one who cooks all the time, rather than my husband Matt, is because I’m a total control freak and I like things the way I like them. But also, I really like to cook and, as rude as it sounds, I’m better at it than Matt is anyway. (Sorry, Love. But, I’m pretty sure you agree with me.) Having said all that, Matt does have a specialty that, until recently, I tried really
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Last year around this time, I shared a post full of ranting about the craziness regarding traveling with an 18-month old, along with some suggestions for survival. Click here to read that original post. I’m a list maker. I have tons of legal pads filled with all sorts of lists. Lists of recipes in progress, lists of things to remember or do and most of all I have packing lists. My packing list is totally crazy and OCD filled and contains things like “this notepad” because I might implode if I didn’t bring the current legal pad onto which I’m
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This vegan soup is a tasty and satisfying meal all on it’s own. I like to serve it topped with croutons, roasted pumpkin seeds or lightly salted popcorn.* Sometimes I even mix in some chunks of seared tofu, too. This seasonal soup can be a delicious addition to your Thanksgiving table, too. (It will be one of my contributions to my family’s dinner table). Before the recipe, there are a couple tips and ideas I want to share with you. 1. Don’t be afraid of salt. Unless I’m following a new recipe, baking or refining one I haven’t yet perfected,
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