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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Come close. I’m going to tell you a secret: The batter recipe for muffins, mini muffins and sweet breads like pumpkin bread is the exact same thing. Just “packaged” differently in whatever type of vehicle you choose to cook them. I know. I just rocked your world, right? This week’s Monday Meal, Apple Pumpkin Bread, was born from a few things. First, my desire to create a new muffin/bread-type recipe using the seasonal super foods apples and pumpkins. Second, my urge to simplify things and remove some of the fancy and extra type items I usually include such as oats
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I think it goes without saying that I am the head chef in the teeny tiny foodie kitchen. Some, okay most, of the reasons I’m the one who cooks all the time, rather than my husband Matt, is because I’m a total control freak and I like things the way I like them. But also, I really like to cook and, as rude as it sounds, I’m better at it than Matt is anyway. (Sorry, Love. But, I’m pretty sure you agree with me.) Having said all that, Matt does have a specialty that, until recently, I tried really
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Are you still looking for a hearty and healthy vegetarian or vegan dish for your Thanksgiving table? Want your Little Foodie age 6 months and up to have something yummy to eat on Thanksgiving, too? Click here for a list of vegetarian and vegan recipes that will make all the Foodies in the family happy. Just for fun, here are some photos from Eliana’s two Thanksgivings, so far. Ironically, neither of the photos have anything to do with this teeny tiny foodie eating. Happy Cooking! Related Posts:Chilled Summer Squash Soup: Monday MealCorn PuréeCircle
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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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I’m about to tell you something that may shock you and convince you with utter certainty that I am a total weirdo. Are you sitting down? Okay. So, here goes: I don’t like chocolate. I know… GASP!! Don’t get me wrong, I’ll eat the occasional ¼ of a Kit Kat bar or a small piece of some other low quality crappy chocolate bar that is 99% non-chocolate like a York Peppermint Patty or a Twix. But, those high quality expensive chocolate brands people like to give each other for holidays and special events? Blech. No, thank you! And dark chocolate? Don’t get me
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Carrot and Parsnip Purée 6-9 months 9-12 months Ingredients: -1 carrot, peeled and chopped -1 parsnip, peeled and chopped -1 tablespoon room temperature water -Small pinch of salt Featured Tools: –OXO Good Grips Vegetable Peeler (I used the green vegetable peeler from this set) –Boos Board Cutting Board Preparation: Place all ingredients in a small saucepan. Cover and cook over low-medium heat for around 5-6 minutes or until vegetables are easily pierced with a fork. Purée. Let cool slightly before serving to baby. Variations for Foodies 6+ months: -Mix with oatmeal, couscous or quinoa
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Pumpkin Ginger Purée 6-9 months 9-12 months Ingredients: -1 cup roasted pumpkin, cut into chunks (Click here for How-To Roast a Pumpkin) -Freshly grated or ground ginger, to taste -1 small pinch of salt -1-2 teaspoons room temperature water Preparation: Place pumpkin, ginger and salt into a blender. Purée. Add the water, a little bit at a time, until your desired consistency is reached. Taste and adjust seasonings as desired. Yields approximately 4 ounces Variations for Foodies 6+ months: -Mix in cinnamon for extra flavor -Mix with oatmeal, couscous or quinoa for texture -Mix with yogurt
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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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Pumpkin Risotto Ingredients: -2 ounces Simple Pumpkin Purée, warmed (Click here for a recipe for Simple Pumpkin Purée) -6 ounces roasted pumpkin, chopped into ½-inch chunks (Click here for How-To Roast a Pumpkin) -1½ cups arborio rice, uncooked -5-6 cups vegetable broth, warmed (Click here for a recipe for vegetable stock or use low-sodium store bought stock). -⅔ cup dry white wine, at room temperature (Don’t use a “cooking wine” in a recipe. Always use a wine you’d like to drink on its own). -1 yellow onion, diced -3½ tablespoons olive oil -3½ tablespoons unsalted butter -4 ounces
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