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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Homemade Pancakes and French Toast are both great, easy meals I like to pull out of the freezer for a quick breakfast, lunch or dinner. I love this simple trick to getting a meal on the table at any hour because I can set it up in the oven to reheat while I take care of something else for about 20 minutes. Homemade pancakes are an especially fun meal to make because you can pack in the fruits and veggies using purees to create colorful pink pancakes or green pancakes. Thinking ahead to Halloween, I made and froze a batch
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If you’ve been reading teeny tiny foodie since the beginning, you probably know that Eliana has been spending time with me in the kitchen since she was a little baby. I strapped her into her carrier, plopped her onto the very wide counter while she was stuck in her Bumbo seat or even let her sit on the floor with floor with some of her “own” tools to use. As she has gotten older, her involvement in the cooking process has evolved from an engaged observer to an actively involved helper and recipe creator. This foodie mama is so proud
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Eliana officially went back to school last week and entered the world of Pre-Kindergarten. Real school! What??!! I swear she was just this teeny tiny person only yesterday! So, then how did THIS happen? I know, I know. This is what all parents say. Anyway, last year when Eliana was in preschool she went for two full-days per week and was home with me for the other three. So, unless we had an early activity, we could be lazy and take a little longer to get out the door if we so chose. My husband had to get up and
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Well Toto, we are NOT in Kansas anymore! I’m just going to put it out there: Moving to a new house, in a new town has kind of sucked. I’m sure in just a matter of months I’ll feel settled and really love this massive change we’ve made. But for now, moving from a rented apartment in the neighborhood in Brooklyn where I spent the last 10+ years to owning a house in a new town in the suburbs has been hard. First, my mom and I spent a solid week unpacking boxes. (My mom equals Rockstar Unpacker by the
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Let’s Wash Our Hands is our newest Toddler Recipe created just for kids to follow with minimal support of a grown up. I know what you’re thinking: washing your hands isn’t a “recipe”, so what’s up? We created this recipe because clean hands are a chef’s most important tool. When our teeny tiny sous chefs are helping us in the kitchen, it’s especially essential that they have extra clean hands. Just think for a moment about all the things those teeny tiny hands touch in the span of a few minutes. Kind of gross, right? Yeah, those little hands need a good scrubbing! So go ahead and
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Today Eliana and I are sharing our newest 2 Minute Tip and this one is about washing your hands. Wait–we are sharing a tip about washing your hands? You might wonder why we created a short instructional video about this healthy behavior when we usually share recipes and food-related tips. Well, did you know that clean hands are a chef’s most important tool? Yes they are! It’s especially essential that our little kitchen helpers have extra clean hands when they assist us in the kitchen. Just think for a moment about all the things those teeny tiny hands touch in the span of a few minutes. Kind of gross,
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People often ask me how I get my ideas for recipes. Sometimes, I try to recreate a dish I had in a restaurant or that I saw on TV; sometimes I just try something wacky; and sometimes my ideas come from a desire to create a healthier version of a mainstream food. This recipe for Fast Fruity Yogurt is an example of the last type—an attempt to create a healthier version of what one can buy in the store. Many of my friends and family love to eat store-bought yogurt with fruit already mixed into it. I too love to
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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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I used to hate squash. Really, I did. The only types of “squash” I knew were yellow squash or zucchini and I found them to be pretty blah tasting. So, I generally avoided those vegetables at restaurants, grocery stores and farmers markets. But, when Eliana came along and was ready for solid foods, I was in a tricky situation. I wanted to prepare homemade baby food and use mostly seasonal and locally grown vegetables, but during winter time in the northeast, what was available at the farmers markets? A bounty of winter squash. The least scary looking to me was
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Want a last minute idea for a fun Halloween or fall-themed breakfast or lunch? Try these Spooky Pancakes made orange by Roasted Butternut Squash Purée. Here are some notes about the recipe: 1. I added frozen blueberries that I thawed in the fridge to make the eyes for a ghost face. I also used them to make speckled yogurt. You can substitute the berries for pomegranate seeds, chocolate chips or raisins. 2. I learned (the hard way) that you should press the cookie cutter onto the “uglier” side of the pancake. 3. Use whatever cookie cutters you like but I’m
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