Did you know that there is a delicious, creamy, luscious, dessert that isn’t packed with sugar? Sugar-Free Banana “Ice Cream” has no added sugar and is completely delectable. As if bananas aren’t tasty enough on their own, the simple act of freezing them ramps up their sweetness to a whole new level. Blend those frozen bananas with a little milk or unsweetened coconut water and you get a deliciously creamy frozen banana treat that’s full of flavor without any added sugar. If you’re taking the Fed Up Challenge but still want to enjoy a sweet treat, this luscious delight stays
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Today I’m sharing two recipes for charoset. What’s charoset, you ask? It’s a mixture of apples, cinnamon, walnuts and wine customarily served during Passover. Below, I’ve included a “traditional” recipe using kosher wine and a revised, non-alcoholic recipe I came up with that replaces the wine with pomegranate juice for a super healthy alternative to the original. A couple of tips and ideas before the recipes: 1. You can make these recipes by finely chopping the apples and crushing the walnuts before mixing them all together. Or, you can use a food processor to cut up the apple chunks and
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I came across the original recipe for this gluten-free almond cake by Dr. Maya Adam while taking her course about child nutrition and cooking. The original version is delicious but it’s a little rich for me. So I played around with the recipe for a few weeks in the teeny tiny foodie test kitchen and came up with a version that is a little lighter but just as delicious. The addition of lemon brightens the cake and cuts the richness. In place of refined sugar I used natural cane sugar, which is less processed, meaning it retains some of the beneficial
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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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You may have already guessed this, but I’m pretty obsessed with food. Yes, I love to eat food. But I also like to play around with it, create with it and try new recipes. There are usually 2-3 new recipes floating around in my head at any time. Eggs in a Hole is one of the recipes that had recently taken up residence in my mind so it was on my “cook soon” list. Then last week I began taking a childhood nutrition class* online and Eggs in a Hole was one of the recipes the professor demonstrated making
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The other day I looked into the fridge and saw- GASP –an apple that was about to move past its prime. NOOOOO! I hate, hate, hate when I forget about delicious, healthy, fresh produce and don’t use it in time. Normally, I’ll just turn older apples into applesauce to add to yogurt, oatmeal or eat by itself. But then I got to thinking: apples…oatmeal…maple syrup. Hmmmmm. So what did I do? I came up with this tasty way to enjoy an apple even if it’s on its way out. Enjoy this tasty breakfast on its own or accompanied by some
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Are you looking for a quick and easy meal that can be on the table in 30 minutes or less? Then this Monday Meal is just for you! This Easy Peasy Ravioli is one of my favorite go-to meals for any time I want to throw a balanced meal together quickly. I love that this meal has vegetables, protein and starch all in one dish. A well-balanced, wholesome meal all in only one pot to clean up? DONE! The best part is that you can totally customize it to your preferences. If you don’t like carrots, substitute raw zucchini or
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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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A great activity for Little Foodies is to help scoop out the insides of the pumpkin (or other large squash) and help you separate the seeds from the guts or pulp. This super fun activity teaches kids about science by exploring textures and how things change, works on fine motor skills, builds vocabulary if you talk about what you’re doing together and teaches about volume, too. Who knew cooking could be so educational? Simply Spiced Pumpkin Seeds Ingredients: -Raw pumpkin seeds from one pumpkin -2 teaspoons olive oil -1-2 pinches of salt Preparation: Heat the oven to
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Are you still looking for that perfect dish to complete your Thanksgiving table? Here’s a tasty suggestion: Pumpkin Macaroni & Cheese. It is a delicious meatless option that is packed with flavor but with the addition of the pumpkin purée, is lighter than a traditional macaroni and cheese. Plus, if you are in a situation where you need to hide the vegetables, no one will be the wiser. This is also a great meal to get your teeny tiny sous chef to help you cook. I wasn’t able to get any photos (Boo!), but Eliana helped prepare this meal by
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Many studies have shown that sharing a meal together as a family has health benefits for everyone involved. Since Eliana eats dinner earlier than my husband gets home from work, breakfast is the meal my family most often shares together. I love to make smoothies for breakfast for our family. Here are some of the reasons why: 1. Smoothies are fast and easy to prepare. 2. Smoothies are a great way to pack a lot of nutrients into one meal. The blender already breaks down the fruits and vegetables, so it is easier for your body to digest them
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How-To Roast a Pumpkin Ingredients: -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out -1 tablespoon olive oil Featured Tools: –Baking Sheet –Parchment Paper Preparation: Heat the oven to 400°. Line a baking sheet with parchment paper. Pour the olive oil onto the baking sheet and place pumpkin halves, skin side up, onto baking sheet. Roast the pumpkin for 30 minutes, or until a fork slides easily into the pumpkin skin and flesh. Remove from the oven and let cool to the touch before enjoying or adding to a recipe.
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