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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It’s here! My interview with Red Tricycle is published for all to see. So, if you want to know the deets behind teeny tiny foodie, click on this link to read the full interview. A most heartfelt thank you to all of you who voted for teeny tiny foodie. We wouldn’t be here, and considered the website with the “Best of the Web Recipes for the Whole Family,” without you and for that, I’m eternally grateful. xox, Jory Now, for a little more fun, here is Eliana in her Little Miss Liberty consume I made for her
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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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Simple Roasted Pumpkin Purée 6-9 months 9-12 months Ingredients: -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out -1 tablespoon olive oil -1-2 teaspoons room temperature water Featured Tools: –Baking Sheet –Parchment Paper Preparation: Heat the oven to 400°. Line a baking sheet with parchment paper. Pour the olive oil onto the baking sheet and place pumpkin halves, skin side up, onto baking sheet. Roast the pumpkin for 30 minutes, or until a fork slides easily into the pumpkin skin and flesh. Remove from the oven and let cool. Once the
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How-To Roast a Pumpkin Ingredients: -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out -1 tablespoon olive oil Featured Tools: –Baking Sheet –Parchment Paper Preparation: Heat the oven to 400°. Line a baking sheet with parchment paper. Pour the olive oil onto the baking sheet and place pumpkin halves, skin side up, onto baking sheet. Roast the pumpkin for 30 minutes, or until a fork slides easily into the pumpkin skin and flesh. Remove from the oven and let cool to the touch before enjoying or adding to a recipe.
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Apple season is one of my favorite seasons of all. While I completely mourn the loss of summer (I grew up in Florida so of course I love the sun and heat that comes with summer!) one thing that makes me happy about the cool weather is apple season. I love, love, LOVE apples. To me, a crisp, yummy apple is a form of perfection. There are so many tasty varieties to enjoy and if you don’t want to eat one straight off the tree or right out of the store, they present lots of different cooking opportunities, too
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Roasted Pumpkin and Apple Purée 6-9 months 9-12 months Ingredients: -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out -1 medium apple, cut into half down the middle, peeled, with seeds and core removed -1 tablespoon olive oil -1 ounce room temperature water Featured Tools: –Baking Sheet –Parchment Paper Preparation: Heat the oven to 400°. Line a baking sheet with parchment paper. Pour the olive oil onto 1 half of the sheet and place pumpkin halves, skin side up, on the oiled side of the baking sheet. Place the apple, skin
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I love this recipe for a bunch of reasons: 1. It is an easy “I’m too tired to cook” recipe. 2. It provides vegetables, starch and protein all in one dish. 3. You can customize it with whatever vegetables, proteins and type of rice you want. 4. You can make it using only one large pan so that cuts down on the clean up time. 5. You can cut down on prep time by using frozen vegetables. Just look for a brand with no added sugar or sodium. 6. You can also save time by making a large batch
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The participants and I had so much fun cooking during the “Cooking for Toddlers” class I taught a few weeks ago at Taste Buds Kitchen. There are still a few spots left in the “Baby Food Making” class on November 12 so hurry up and register! We opened an extra “Cooking for Toddlers” class on November 20, too. We got to use great tools by Kitchen Aid and OXO AND participants will get to go home with free goodies from OXO Tot! So, what are you waiting for? Register today by clicking here and come cook with me! Hope to
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Congratulations! You’re starting your 6+ month old on “solids.” For a First Time Foodie, this is a time of exposure*. You are exposing her to new flavors, new textures and new concepts such as the feeling of food in her mouth and using a spoon rather than a bottle or breast. Even though your baby will get all the nutrients she needs from breast milk, formula or a combination of the two, it’s not a bad idea to start mixing in natural sources of protein, too. After all, they’re just another element of flavor and texture you’re (literally) putting into
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Here’s another recipe for a delicious and healthy pizza. I love making pizza because I can cross off starch, protein and veggies all in one dish. New to making pizza at home using fresh dough? Click here for some tips and ideas. Enjoy! Cauliflower and Collards Pizza Ingredients: -½ head cauliflower, florets and stems, chopped -1-2 garlic cloves, smashed and peeled (or scapes which I used in place of garlic cloves for these photos) -4 leaves collard greens, rib removed and sliced into ¼-inch strips -4 ounces fresh mozzarella, sliced -1 ounce locatelli romano cheese, shredded to taste
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For this week’s Monday Meal, I’m not sharing one of my original recipes. Instead, I’m sharing a recipe for polenta that I make fairly regularly for dinner. The original recipe, by Peter Berley, is adaptable to any season and can be made using staples from the fridge and pantry so I make it all year long with a few little revisions of my own. But I must confess that this week’s Monday Meal has some ulterior motives, too. It just so happens that when I made this recipe recently, Eliana had one of her “totally toddler” moments that can occur
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