Pumpkin season is in full swing and it seems like most everybody has a case of “pumpkin spice” fever. I’d like to offer an alternative recipe using pumpkin that’s very easy to cook. Roasted pumpkin seeds are a delicious, crunchy, salty snack that is really good for you too. Plus, the whole family can help prepare them. Grown-ups can cut off the top of the pumpkin and handle everything that involves the oven. The little chefs can help in so many ways. They can pull or scoop out the pumpkin seeds, clean off the seeds, add in pinches of salt
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What are these teeny tiny hands making? Whole wheat pizza dough! Not too long ago, I revamped and revised my previous recipe for whole wheat pizza dough and Eliana was a part of the process every step of the way. It was so much fun watching her react to the bubbling yeast and squishy dough. Want the recipe which includes various ways in which your own teeny tiny sous chef(s) can help you prepare it? Hop on over to Eating Rules where my friend Andrew is hosting his annual October Unprocessed Challenge. While you’re there, check out some of the
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For a few years now, we’ve been participating in a fun challenge started by my friend Andrew called the October Unprocessed Challenge. Each year, he hosts the challenge on his blog Eating Rules, and the idea is really simple: Don’t eat processed foods for the month of October. Throughout the month Andrew shares a variety of guest posts with easy recipes and tips & tricks that are fun and informative. I’ve written a couple of guest posts over the years and I’m excited to be writing another one this year featuring Eliana as the head chef. 🙂 Andrew started October
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Recently, we were invited to join some friends at their lake house in Pennsylvania. Let me tell you, it was amazing. There was a lot of delicious food to fuel the days spent paddle boarding, water skiing and just playing in the water. Our hostess was a total rock star and put together a delectable menu while I mostly made sides and played sous chef. One side I made early on in the trip was sautéed broccoli. It’s so simple and easy to prepare, but more important, it was so yummy that it was a huge hit. The entire house
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Oh, hey!!! Hi there! Remember teeny tiny foodie? The one with family friendly, mostly healthy recipes and tons of tips for cooking with kids? I know it’s been a super loooooong time since I’ve shared anything new. Basically, that’s because I actually fell off the face of the earth for a while after the sudden illness and death of my Dad. But we can talk about that another time. Today’s post is about sharing a new Kids Cook recipe: Cereal Parfaits. Woohoo! You may remember that years ago I shared a recipe for Purée Parfaits using granola and homemade purées
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Today we are sharing our latest Toddler Recipe written just for kids. The other day I was at the farmers market and saw tons of corn and tomatoes and thought, it’s time to make this salad! Eliana made herself a batch of this salad today. I helped by cutting the kernels off the corn cob and mincing the herbs but she did the rest! This recipe is a favorite among kids and grown ups. Enjoy it as stated in the recipe as an accompaniment to a meal, bulk it up with some chickpeas for a main course or turn it into a
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With summer in full swing and hot days upon us, it seems like a great time to share our latest Toddler Recipe. Let’s Make Fruity Yogurt is a yummy, refreshing recipe to have for breakfast, lunch or a snack on a hot day. I love that this recipe can be customized with any fresh or frozen and thawed fruit your little chef wants. I made this the other day in a cooking class with a bunch of cute little campers and we used fresh strawberries. The next day, Eliana and I made a batch for her to bring for lunch at her
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Here is our latest Toddler Recipe: Let’s Make Mini Pizzas! I’m really excited to share this new recipe with you because pizza is a quick, easy and healthy meal your teeny tiny chef can help make for himself–and what little kid (or big kid) out there doesn’t love pizza, right? Wait, did I just say that pizza is healthy? I sure did! Typically, pizza has a reputation of being an unhealthy food but that doesn’t have to be the case. To make a healthier pizza, use a whole grain English muffin to increase the amount of fiber and protein than you find in a typical English muffin. If
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In the teeny tiny foodie home, we love to eat our greens! Over these last four years, we have created quite a collection of recipes for these much loved “green foods”. Our newest recipe to fall into this collection, Let’s Make Green Hummus, is also one of our Toddler Recipes. These are illustrated recipes created for kids to follow with some support from a grown up. Our Toddler Recipes are free to print (just use the “Print This Post” button at the top right corner) so go ahead and start a collection for your own teeny tiny sous chef(s) to use. One tip: put the
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Let’s Make Purple Overnight Oats is our latest illustrated recipe created just for young chefs! Our collection of Toddler Recipes is designed to allow your little sous chef to feel empowered and independent in the kitchen. Eliana loves to eat overnight oats and the fact that she can prepare them almost entirely by herself makes her ecstatic. As a very independent little lady, she’s really into things she can do on her own or “All. By. My. Self” as she says. I hope your little sous chef will love to make, and eat, this dish too. Overnight oats have become one of our
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Eliana and I will be teaching a cooking class together starting in January with Green Ivy Enrichment. The 12-week course will be held at Battery Park Montessori School and we want your little chef to join us! Enroll your 2½-5 year old in our teeny tiny chefs classes and over the course of the sessions your child will learn to prepare a variety of fruit and vegetable-filled recipes he or she can re-create at home with some support. Along with cooking together, my teeny tiny sous chef and I will help your little chefs work on knife skills and learn
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I used to hate squash. Like, really hate it! While growing up, my experiences with squash were overcooked, mushy zucchini or yellow squash and I wanted no part of it. Over the last several years I’ve been trying to eat more seasonal, local produce so I’ve been introduced to myriad types of squash and I’ve been reformed! I had no idea that varieties like acorn squash or butternut squash even existed. Now, I’m a bit of an addict. As soon as the weather turns colder, I bug the farmers at my farmers market for their winter squash. Butternut squash is my
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