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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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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Quinoa can be a tricky ingredient. It can be as easy to cook as rice, but there are some simple steps one must take to ensure it comes out well. I used to wonder why my quinoa was sometimes mushy, had an off taste and well, kind of sucked. I felt so silly when I realized a couple simple steps would make it so much better. So now I’m turning my previous kitchen failure into your success and sharing with you the secrets to cooking a great batch of quinoa. 1. After you measure out the quinoa, pour it into
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The folks at Bread and Butter Publishing have done it again! You may remember the review I wrote last year of their first book, End of the Rainbow Fruit Salad. Today I’m excited to tell you about their newest book Garden Safari Vegetable Soup. Let me tell you, this book is another great toddler-friendly recipe book. During this cooking adventure, the Kitchen Club Kids go on a safari through a garden to gather vegetables. They take the vegetables home and lead the readers through a delicious recipe for vegetable soup. Eliana reads Garden Safari Vegetable Soup over and over. The pictures
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This is one of those crazy dishes that came together by accident and can only be attributed to serendipity. Here’s the story: One afternoon as lunch time was drawing closer, Eliana and I were both hungry and there was nothing in the house that was already prepared for us to eat. As I scoured the fridge surveying the odds and ends located inside of it, I remembered something I had heard from a fellow Instagram user. When I posted a photo for Coconut French Toast over the summer, “Bee” left a great tip when she commented that she makes a
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Are you ready to take the challenge and cut out all processed foods this month? We are! This month, teeny tiny foodie will be joining Andrew, the brilliant blogger behind Eating Rules and founder of October #Unprocessed, along with thousands of others who are committing to cutting out all processed foods for the month of October. Intrigued? Head over to Eating Rules where Andrew outlines “The Kitchen Test” to find out more about what foods qualify for the challenge and what foods do not. There are also tons of tips and resources on the site to help you get started such as how
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This week’s Monday Meal continues my current theme of Sweet September in which I’m sharing recipes that are “smart about sugar”. Today I’m sharing 3 recipes for delicious, healthy milkshakes that have no added sugar and taste great. By using nutritious ingredients like milk, coconut oil and frozen fruit you get a sweet treat that’s full of antioxidants, vitamins, minerals, nutrients, and healthy fats. Before I share the recipes, here are a couple of reasons I love making milkshakes: 1. You can customize these recipes to your preferences by using ingredients that you and your family like. For example, you
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If you’ve read some of the most recent Monday Meal recipes I’ve shared, you might have noticed I’ve been on a bit of a “sugar binge” lately. No, I don’t mean I’ve been eating tons and tons of candies and sweets. I’ve been binging on learning about sugar. As a result, it’s made me want to make a variety of sweet things that are “smart about sugar” and contain either no added sugar or around 1 teaspoon of sugar per serving. What? Something can be sweet without adding sugar? It sure can! Using fruit and fruit purées is one way
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Recently, I was asked to participate in the program Rock The Lunchbox in which bloggers create healthy lunches using products from various companies like Organic Valley, Annie’s Homegrown, Rudi’s Organic Bakery and more! To participate in this challenge, I was given coupons to use for different foods at the grocery store as well as great lunchbox containers like a reusable bag from Blue Avocado and stainless steel dishwasher-safe containers from Kid Conserve pictured above. For Eliana’s lunch, I put together: kale chips, cubes of watermelon, salsa, plain Greek yogurt for dipping and a 10 Minute Quesadilla. I used my favorite shredded cheese for the quesadilla
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I like to have fun in the kitchen. But I especially like to play around with recipes for muffins by adding various fruits, vegetables, herbs, seeds and whole grains to the mix. Literally. It’s a fun culinary challenge to come up with different, sometimes wacky and unexpected, flavor combinations. For this recipe, though, I wanted to create something simpler, using the bare minimum of ingredients necessary to create a muffin. These Straight Up Strawberry Muffins are delicious, easy to make alone or with the help of your teeny tiny sous chef and…they have less than 1 teaspoon of sugar per
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I’ve said it before and I’ll probably say it again, one thing I love about eggs is that I can toss just about anything in them and make it into a meal. This week’s Monday Meal came about when I was emptying out the kitchen recently before leaving town. As I was searching around the kitchen I found a bunch of different ingredients that would need to be used before we returned. Here’s what I found: an onion, an ear of corn, and one zucchini leftover from our trip to the farmers market. I also found some leftover fresh mozzarella
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