Kale can be a pretty scary looking vegetable to foodies young and old. And if you taste it raw, your fears may well be confirmed by the slightly bitter taste of the rough and tough leaves. Want to know how to make kale taste tender and a little bit sweet? It’s so easy and hands-on (literally) that even your own teeny tiny sous chef can do it! You simply massage the kale. By massaging kale, you “cook” it and make it tastier and easier to digest, too. So, go ahead and give it a good rub down! How To Massage
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I love traditional hummus. I think it’s a great, easy dish to prepare for a meal or a snack. But, what to do if you’re hankering for hummus and have no chickpeas in the pantry? Well, when I found myself in that exact situation I decided to use beans that I had on hand, which happened to be white beans. I also happened to have a little bit of baby spinach leftover and since I love to throw green leafy goodness into all sorts of recipes, I decided to add it to the food processor to see what would happen
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Since Eliana will be three years old in about two weeks (gasp!), I figure it’s time to give her more responsibility in the kitchen. The downside of this will be the extra mess that she leaves in her wake and the time and a half I should add to how long it takes to prepare any given recipe. If you’ve been reading teeny tiny foodie over the last two years (specifically posts like Bibs are Made to Get Dirty, Helicopter Mommy and Mess Happens…), you know that I have a hard time with “messy”. But, as I said, my teeny
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I don’t know about you, dear reader, but for me 2014 has been a year of learning. To be honest, I’m a total nerd and get all psyched about learning new things that interest me. Can you guess what interests me a lot? FOOD, of course! So, since January I’ve been taking some online classes about cooking, nutrition and food safety. Let me tell you, I thought I knew a lot about keeping my food and my family “safe” in the kitchen. But there are some facts that surprised me that I must share with you. Even if you do not
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There are few dishes I love more than a vegetable strata. A strata is basically a frittata but with a layer of bread at the bottom, which makes it a complete dish of protein, carbohydrates and produce all in one. It’s a great BLD meal you can serve for breakfast, lunch or dinner. When I feed my family, my goal is to serve a meal that has a combination of protein, starch and produce, so a strata is an easy way to pack it all in. To make a strata, you can use whatever fresh vegetables you have on hand
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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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Have you heard about the movie coming out in theaters tomorrow called Fed Up? Here’s some information from their website: For the past 30 years, everything we thought we knew about food and exercise is dead wrong. FED UP is the film the food industry doesn’t want you to see. From Katie Couric, Laurie David (Oscar winning producer of AN INCONVENIENT TRUTH) and director Stephanie Soechtig, Fed Up will change the way you eat forever. After seeing the film, join the Fed Up team and teeny tiny foodie as we embark on the #FedUpChallenge and go sugar free for
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In my life B.E. (Before Eliana) I was a teacher and literacy consultant. When she was born I decided to take a leave of absence from the New York City public school system and stay home with her. Packing up and then storing all of the materials from my classroom was a huge ordeal! You see, I LOVE all my teacher-ly stuff and in particular my books! As I packed up my life as a teacher, I kept aside some picture books that I loved and knew I would want to share with Eliana. I Will Never, Not Ever, Eat
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Sweet & Spicy Citrus Salad Yields 2 servings Ingredients: -1 grapefruit -1 orange -1 tablespoon unsweetened coconut flakes -1-1½ teaspoons honey -1 pinch chili powder Preparation: Peel the grapefruit and orange by cutting off top and bottom and then cutting down the side of the fruit to remove the skin and the bitter white pith. Continue until all of the skin and pith is removed. Section both fruits into segments, by carefully cutting on either side of the white membrane from the outside down into the center. Remove that segment to a cutting board
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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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After Eliana’s 6-month check up with the pediatrician, when the doctor filled my head with tips and suggestions about starting Eliana on solid foods, I was really excited about this new adventure in feeding her all sorts of tasty foods. I was excited to make her homemade applesauce since apples seemed to be her favorite food up to that point, as well as some other purées made out of local, seasonal ingredients. But as excited as I was, I was worried too. I was worried because she could have an allergic reaction. I was worried because she might not like
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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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