Here’s my variation on my original recipe. Tropical Granola -⅓ cup raw pumpkin seeds -¼ cup raw sunflower seeds -2⅓ cups old fashioned rolled oats -3 tablespoons wheat germ -½ cup roasted, salted macadamia nuts, chopped -⅔ cup dried mango, chopped -1½ teaspoons ginger -¼ teaspoon sea salt -¾ cup pure honey -¼ cup organic apple juice, unsweetened Roast the seeds: Heat the oven to 350°. On a large baking sheet lined with a Silpat or parchment paper, spread the sunflower seeds and the pumpkin seeds in an even layer. Roast them for 10 minutes then set aside
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Last Monday, I published a recipe for Roasted Butternut Squash Pizza. Since that recipe didn’t use much squash, I had a lot of leftover roasted butternut squash, and I decided to put it all to use in a few different ways. So here are recipes for three more dishes I made to use it up: -Roasted Butternut Squash Pasta Sauce -Roasted Butternut Squash Pizza- a recipe revisit -Roasted Butternut Squash Sandwich If you don’t like squash (ahem, Dad) you can substitute it with another roasted fall/winter vegetable such as turnips, carrots, beets or parsnips. Whichever recipe
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To me, matzoh ball soup is the ultimate comfort food. It makes me think of home and just thinking about it makes me feel better when I’m sick. Growing up, my mom made matzoh ball soup pretty regularly and I’ve been eating it for as long as I can remember. For years, I too have made matzoh ball soup either on a Jewish holiday or any time I’ve wanted the comforts of home. But, I’ve always used a pre-made matzoh ball mix from a box. So, here is my debut of a recipe for homemade matzoh balls with vegetable
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Pizza. The word alone makes me smile. I absolutely LOVE pizza. But, it has a pretty bad reputation for being unhealthy. So,when I cook pizza, I try to make it a bit healthier by using a whole grain crust and topping it with lots of vegetables. This way, I feel better about indulging in it and serving it to my family, too. The preparation of this recipe has a lot of flexibility. Depending on what your schedule looks like on the days leading up to making this pizza, you can spend around two hours and make this entire recipe
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A few months ago I found out about the OXO brand Blogger Outreach Program which partners bloggers with OXO to get the word out about new products and ideas. Since I love their products, I promptly signed up to work with them. Then a couple of weeks ago I got an email from OXO telling me that teeny tiny foodie had been selected as one of the blogs to test out some new egg-related cooking tools they’ve created. I pretty much skipped around the rest of that day. The other day, Eliana and I came home and saw
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Are you looking for a fun little treat to make for an event, bake sale or party? teeny tiny cookies are a perfect choice! They are bite-sized versions of the original chocolate chip cookie recipe I shared last month-with a couple of minor variations. For the last few weeks, I’ve been playing around with my original chocolate chip cookie recipe in order to perfect the miniature version. Matt and Eliana have been very willing and happy tasters of the various test batches. I packaged the perfected teeny tiny bits of yummy as part of the favor bag at
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Rice, beans and greens is one of my favorite go-to meals. It is easy to make, the ingredients are pretty cheap and it is the perfect combination of starch, protein and a vegetable. I typically use leafy greens like kale, spinach or collard greens but this week I found Brussels sprouts at the farmers market and decided to use them instead. Rice, Beans and Greens -2 15-ounce cans organic black beans (I like the brand Eden Organics) -1 large onion, diced -1-2 garlic cloves, smashed -2 cups Brussels sprouts, cleaned with outer leaves pulled off -
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The other night I found a new food website that I absolutely love called Snack Girl. Her recent post about healthy foods that are cheap reminded me of the yumminess that is kale chips. They are quick, healthy and easy. A perfect snack! And, a curious toddler can even help out with the preparation by helping to wash the kale, tearing it into small pieces and mixing it with olive oil and spices before baking it. See below the photos for my recipe for Kale Chips. Assuming she doesn’t eat all of the ingredients before you can
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Each week, Eliana and I have a standing play date with my friend Meghan and her son Miles. Last week, as the little ones were playing, I asked Meghan what she likes to do with Brussels sprouts and she rattled off the ingredients of some special spice blend she likes. Below is my variation on Meghan’s recipe. It’s a little spicy and a little sweet and it just might make those “sprouts haters” out there reconsider. Don’t like tofu? Swap it out for a protein you like better. Roasted Brussels Sprouts and Tofu with Meghan’s Sauce -
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I found the inspiration for this recipe in the book, Cook Yourself Thin, years ago. Besides the fact that this recipe is tasty and easy, I love that it basically cooks itself in the oven. I set it up, pop it in the oven and don’t have to worry about it for around 13 minutes. Brilliant! Baked French Toast Adapted from the book Cook Yourself Thin -6 pieces whole wheat bread -2 whole eggs -2 egg whites -3 tablespoons 1% milk -1 teaspoon ground cinnamon -1½ tablespoon honey -½ cup part-skim ricotta cheese or plain, fat free
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I love working with farro because of its flexibility. Like pasta and rice, it can be mixed with a variety of ingredients and served hot or cold. I make a variation of this recipe year-round and just swap out the vegetables and cheese based on what looks good at the market. I hope you’ll create your own favorite combination based on this recipe! Warm Farro Salad -2-3 carrots, peeled and diced -1 large yellow onion, diced -1 beet, roasted and diced (Click here for how to roast beets) -1 bunch red swiss chard leaves, sliced into ¼ inch
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A few weeks ago I posted a recipe for what I called a “Quick and Hearty ‘Rice Pudding.’ In case you missed it, click here for that recipe. Yesterday, I made a variation of it using some different ingredients. Similar story as before: My teething and over-tired toddler didn’t want to eat at lunch time. So when snack time rolled around, I wanted to give Eliana something hearty and filling but gentle on the teeth. Since I didn’t have any cottage cheese and cooked brown rice, I improvised with what I did have and came up with the recipe below
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