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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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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The recent stint of warm-ish weather in the Northeast left me wanting for two things: for warm weather to stay here and for the lighter tastes of summer flavor to begin showing up on my plate. Well, even though the cold weather returned, my craving stuck around. So what to do when I want summer flavor but fresh, local, summer fruits and veggies are nowhere to be seen? I use frozen, boxed and canned produce that is picked, cooked and preserved at the peak of freshness. This is a much tastier, and cheaper, option than the out of season produce in the grocery store. For
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When I was growing up, during the week of Passover, my dad would always cook a special breakfast called Fried Matzoh (aka Matzoh Brei). During Passover, there are restrictions on what one is supposed to eat, and all bread products are typically replaced wtih matzoh. So, over the years, people have gotten quite creative about what to make with matzoh. One thing I find really interesting is that fried matzoh is served different ways in different families. Some families like it sweet and add sugar while others like it savory and instead add a little bit of salt. Growing
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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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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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A few weeks ago, my husband and I were talking about what to prepare for dinner that would use tofu and a bunch of vegetables that were in the fridge. Since he had eaten a really big lunch that day, he requested I make something “lighter” and without the use of pasta or rice. To the pantry I went to see what else I could use. As I surveyed my grain options, my eyes fell on the quinoa and I instantly knew it was the perfect choice. Now, after a few weeks of playing and tweaking I present to you
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Are you looking for a festive dish to serve on St. Patrick’s Day? Try these Green Pancakes, dyed naturally using a mixture of spinach purée and applesauce! Not only are these pancakes festive and delicious but they are healthier than traditional pancakes, too. With whole-wheat flour, apple, spinach and Greek yogurt mixed into them, they provide protein, fiber, antioxidants and various vitamins. I like to serve them with yogurt dipping sauce and a few drops of real maple syrup. A few tips and ideas before the recipe: 1. You can make the purées ahead of time. These purées freeze well and
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