With winter in full swing, this Florida native just wants to hide under a blanket and hibernate until spring! But, since that’s not realistic, instead I like to keep warm from the inside out with yummy hot drinks like tea, hot water with lemon and honey or hot chocolate. This week’s Monday Meal, Homemade Hot Chocolate, was a recipe Eliana and I made recently for #WeCookWednesday. Something I love about this recipe is that the amounts of ingredients you use are up to you. You can use our measurements below as a guide and add or remove chocolate to make
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Eliana and I were given the 6 Piece Fruit and Veggie Prep Kit from Curious Chef to review. All opinions are my own. Recently, Eliana and I received some new tools from Curious Chef. They gave us their 6-Piece Fruit and Veggie Prep Kit to test out and we love them! Eliana is thrilled to have “her own tools” which look similar to mine but on a smaller scale so they accommodate the hands of little chefs. I love that these tools are attractive and sturdy. I’m sure they will last us years! To be honest, in a pinch, I occasionally
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Happy New Year! For our first Monday Meal of 2015, I’m sharing our newest recipe for muffins that we’re calling Carrot Cake Muffins with Very Vanilla Frosting. This recipe was one of Eliana’s picks since we made it together as part of #WeCookWednesday. It’s been really fun to let her take control and explore cooking the items she’s interested in cooking. Wait! You don’t know about #WeCookWednesday? In short, on Wednesdays, Eliana and I cook any recipe that she wants to cook. Learn more about it here. Anyway, back to this recipe, I love that even though she wanted to
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Soup. Just thinking about the word makes me feel warm and cozy. Now that winter is in full swing, soup is an easy meal I like to cook to nourish and warm my family from the inside out. What I love about this Very Veggie Soup is the flexibility of the ingredients. You can use any vegetables you prefer or already have on hand. Keep the following tips in mind as you prepare your soup: 1. Always start with the garlic and onions. They are flavor builders and should be in the pot the whole time your soup cooks.
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I have some exciting news to share! teeny tiny foodie will be mentioned on tv next week!!! Here’s the lowdown: Recently, my friends from The Kids Cook Monday filmed a segment for The Better Show, which is a nationally syndicated morning show that airs on WLNY in New York. On the show, they promoted their new cookbook The Kids Cook Monday Family Dinner E-Cookbook. During the interview, they cooked one of my recipes (which appears in the cookbook) on the show! So exciting!! I can’t wait to watch it on Monday, December 22 and I hope you’ll watch it, too
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Typically, #WeCookWednesday is a day where Eliana and I cook something Eliana wants to cook. But, on this particularly Wednesday, she didn’t have anything she wanted to cook. I, however, was really excited to try out a new recipe for granola that had been rattling around in my head so I suggested to her that we make granola. Eliana is a big fan of granola, so she agreed to let me dictate the recipe that week. (Whew!) We did something a little different for this recipe. Before we began cooking, Eliana saw me writing out the ingredients and she wanted
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I love guacamole for a few reasons: 1. First, avocados are super good for you. Even though they have a bad reputation for being fatty, they are actually full of “good fats”. And avocados promote heart health, have anti-inflammatory benefits, help regulate blood sugar, and are filled with nutrients. 2. Second, you can easily customize the recipe for guacamole to your liking by adding more or less of any ingredient based on your particular taste. 3. Third, guacamole is a tasty snack all by itself or a delicious addition to eggs, sandwiches, nachos or quesadillas. Eliana and I recently made
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Months ago, I was searching on the Internet for a recipe for whole wheat pizza dough. I came across this recipe from Martha Stewart that creates one large ball of dough that can be turned into two large pizza crusts or eight individual-sized crusts. After a few months of tweaking the recipe, I’m happy to share my adapted recipe below. Typically, I like to use this recipe to make one large pizza for us to eat for dinner and four individual-sized crusts that I freeze for up to four months. Below the recipe, I explain how to freeze the crusts
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A few weeks ago, I told you all about our new kitchen tradition called #WeCookWednesday. The first recipe Eliana wanted to make together for this event was Pumpkin Pie. We made the recipe a few times and created our own version that I am sharing today. Below is our recipe for Cinnamon Squash Pie. It’s so tasty, you just might want to swap out your traditional pumpkin pie for our version at your Thanksgiving dinner. A few notes about the recipe: 1. You can roast and purée the butternut squash ahead of time. Keep it in an airtight container in the
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Here’s how Eliana helped to make these muffins: 1. She measured and leveled the dry ingredients. She’s not able to do this independently or particularly well. But it will come eventually. 😉 2. She grated the zucchini. This was a little tricky because a grater is basically a bunch of little knives. So she did not grate the entire zucchini only about half of it before I took over. And, of course, I hovered over her to make sure her little fingers stayed far away from the blades. 3. She mixed the dry ingredients together with a fork. 4. She pressed down
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We’ve started a new routine here in the teeny tiny foodie kitchen. #WeCookWednesday will be a day Eliana and I cook something she wants to make just for fun. Usually, we cook together for the sake of preparing a meal for our family, but I want to begin giving Eliana the opportunity to choose what we cook so she can take more ownership and control in the kitchen. Yeah, that giving up some control thing is a teeny tiny bit hard for me, but I’m working on it. 😉 So, for our first official #WeCookWednesday recipe, Eliana and I made an adapted
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If you’ve been reading teeny tiny foodie, you may have figured out that I’m a mama on a mission. My mission is to keep my 3-year-old daughter from becoming a “picky eater.” So often I hear parents talk about how their kids used to eat “everything” and once they became toddlers they stopped eating all but around 5 foods. So, I’ll let you in on a secret: Over my dead body will that happen to my daughter. Want to learn more and get the recipes for 5 dishes Eliana and I love to make together? Head over to Eating Rules
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