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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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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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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Big news here at teeny tiny foodie: after months of blood, sweat, prep and tears I’m super excited to announce that I’m now officially offering private cooking classes and menu consultations! Woohoo!!! I’m offering cooking classes for teeny tiny chefs, caregivers and grown-ups who want to learn to cook healthy meals for babies, toddlers, families, friends or just themselves. Not sure what to prepare for your baby and your family? I’ll help you plan a menu of delicious and healthy meals that the whole family will enjoy. The best part is that we will work together to find a time, location
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If you’re looking for a hearty dish to keep you warm this winter, look no further than this Black Beans & Rice Casserole. I love this dish for a few reasons. First, it is gorgeous and since we “eat with our eyes” by surveying our meal before and while tasting it, this colorful culinary creation is mighty enticing. Second, it’s really good for you. I use brown rice for a ton of whole grain and high fiber goodness, black beans for their digestive system benefits and protein without much fat, carrots for their cardiovascular health benefits and tomatoes for their
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My family and I love granola. Typically we eat it over plain Greek yogurt but it’s a great snack by itself, too. Ever since I started making my own granola, I’ve been searching for the secret to making it “clumpy” with big bites of granola goodness. Silly me should have realized right away that the answer would lie with Deb Perelman from Smitten Kitchen. I found her recipe for Big Cluster Maple Granola while reading her amazing cookbook. The secret to the clumpiness? An egg white. A-ha! Because I’m me, I had to tweak the recipe a little bit to
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This frittata is one of my family’s new favorite meals. We love it for the delicious taste and texture and I love it for those reasons as well as the fact that it has starch, vegetables and protein all in one. I decided to use manchego cheese instead of one of my standard cheeses like mozzarella, parmesan or cheddar. The manchego was a huge hit! I used a 2-sided frittata pan but if you don’t have one you can make this using a large non-stick pan with a lid. See directions for using both types of pans below. Enjoy!
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