I LOVE Purée Parfaits because they are such a perfect dish to make for breakfast, lunch, snack or dessert. They are suitable for Foodies 6 months and up, so they are an easy go-to option for families with Foodies of all ages. Here are some other reasons why Purée Parfaits, which consist of granola, yogurt and purée(s), are so great: –They can be customized to the preferences of your family. For the granola, just swap out the nuts, seeds and fruits for whatever you prefer. For the purées, substitute the fruits in the recipes below for whatever you prefer or have
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I still can’t quite believe it myself, but teeny tiny foodie has WON the Red Tricycle Totally Awesome Awards for the category Best of the Web Recipes for the Whole Family!!!!! Wow! Wow! Wow! I’m amazed, humbled, shocked and honored. I still can’t believe it myself but I know that I owe a humungous THANK YOU to all of YOU for supporting teeny tiny foodie. Thank you. Thank you. Thank you. xoxo, Jory (and Eliana) Related Posts:Lemon Dusted Coconut Cookies: {Kids Cook} Monday MealLet's Make Mini Pizzas: Toddler RecipePurée Grilled Cheese : {Meatless} Monday MealPumpkin
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This summer, my husband and I have been on another pizza kick. I’ve had such fun playing around with the different vegetables available at the farmers market, and today I’m excited to share my favorite pizza recipe of the summer (so far): Tomato & Corn Salad Pizza (Grilled) Things to know about this recipe: -We’ve been taking advantage of the warm weather and using our outdoor grill. If you don’t have access to a grill, there is a link below the recipe for and oven friendly version. -Also, it is waaaaay easier (for us) to flip two to four
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Over the last year and a half, my husband and I have been making lots of pizzas at home using fresh pizza dough. We’ve learned a few lessons along the way that make preparing pizza at home a little easier. Making dough (and bread) intimidates me so we usually buy fresh dough from a local pizzeria or this brand from the refrigerated section of the grocery store. I’d love to hear from you! If you have any tips or suggestions to share, please add them to the comments section below or email me directly at [email protected]. General pizza-making tips and
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I was recently asked to write a review of a new children’s book that just came out. The book is called End of the Rainbow Fruit Salad and it is a great, toddler-friendly recipe book. The story follows a small group of kids called the “Kitchen Club Kids” as they make a fruit salad together. I have to tell you, I LOVE this book and I’m honored that one of the authors asked me to review it. Here’s what I love about this book: -The large and engaging pictures help Little Foodies follow the story and recipe -The
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Eliana is a blueberry fiend. Since blueberries are in season right now, we have had massive amounts of blueberries in the teeny tiny foodie kitchen over the last several weeks. When I get home from the market with a few pints of blueberries, I immediately wash and freeze around 3-4 cups so they are ready to go for smoothies or oatmeal and then I store the rest in a paper-towel-lined container to keep them as fresh as possible for snacking on or adding to things like cereal, “homemade” yogurt or french toast. If you’ve been reading teeny tiny foodie for a while
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A couple weeks ago, I went away with my family to a rental beach house on the North Fork of Long Island. Even though the house was advertised as having a fully stocked kitchen, I just couldn’t be without certain of my tools for a whole week. What if the tools at the house weren’t up to par? I think of this collection of tools as my “Desert Island Kitchen Tools”. See the list below for what I brought to the beach aka desert island for a week. I brought my: –Wusthof Santoku Knife –Wusthof Tomato Knife –Tovolo Spoonula
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At the end of July, my little family took our first official vacation together. For a week, we rented a house on Long Island’s North Fork and lived like suburbanites. It was glorious and beautiful and amazing and everything we wanted from our family vacation. We walked to the neighborhood beach, enjoyed the use of full-sized appliances, and made many visits per day to our neighbors the horses (yes, literally, our neighbors were horses) to feed them apples. The afternoon before we left for our getaway, I was running around packing everything, including my “Desert Island Kitchen Tools&#
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Simple Blueberry Purée 6-9 months 9-12 months Ingredients: -4 ounces or ¼ pint blueberries Preparation: Place berries in a food processor and purée. Yields around 3 ounces Variations for Foodies 6+ months: -Mix with oatmeal, couscous or quinoa for texture -Mix with ricotta cheese for protein Variations for Foodies 9+ months: -Mix with brown rice, orzo pasta, farro or Israeli couscous for texture -Mix with cottage cheese or ricotta cheese for protein Want to make something a little different using blueberries? Try this Blueberry Dill Purée or Simple Blueberry Yogurt. Here’s a link to a
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Recently, I joined a CSA. But, I’ve also continued shopping for produce my local farmers market, so there have been even more vegetables than usual hanging out in the teeny tiny foodie kitchen. Not wanting to let any of them to go to waste, I’ve been using different methods to cook them so we can really enjoy these vegetables rather than find them squishy and oozing at the bottom of the crisper. One night last week, when the fridge was literally overtaken by vegetables, I pulled out a bunch to roast them. The summer squash I had chopped and tossed with
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How-To Press Tofu Ingredients: -1 pound extra-firm tofu Featured Tools and Materials -2 dinner plates -3-4 heavy books -A bunch of paper towels or clean kitchen towels Preparation: Cut tofu block down the middle lengthwise. Arrange the tofu halves side by side on top of a dinner plate lined with clean kitchen towels or a stack of paper towels. Cover the tofu with another kitchen towel or more paper towels and then another dinner plate. Put a bunch of heavy books on top of the plate to press out the excess water in the tofu. I like to leave
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I’m so excited to announce that teeny tiny foodie will be partnering with Taste Buds Kitchen in NYC to offer cooking classes. Beginning in September, I will be teaching two classes: Baby Food Making and Cooking for Toddler. These classes are designed for parents, caregivers, grandparents and anyone else who wants to learn how to prepare fresh, healthy, delicious and seasonal food for babies or toddlers. The classes will include tips and ideas about how to introduce a variety of textures and flavors to your baby or toddler, as well as ways to get Little Foodies involved in the kitchen. To register, click here or click the
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