A few months ago, I shared my original recipe for whole wheat banana bread. Below is a variation on my recipe using shredded coconut and coconut oil. One bit of advice: unless you live somewhere warm, the coconut oil will likely be in solid form in the jar. You have to measure it out and then heat it up in order to add it to the recipe*. I did this by heating it in a small dish in the microwave for around 20 seconds in order to melt it into liquid form. But then I made the mistake of adding
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I don’t usually make omelets for a couple of reasons. First, I’m lazy and don’t always have the patience to make them properly-hence why I default to frittatas. Second, I always, always, always mess up the flip and they become less of am omelet and more of a ugly mess of eggs, cheese and vegetables. But, now that I have the OXO Good Grips Flip & Fold Omelet Turner, I was inspired to try again. I used the vegetables and cheese I had on hand but you can obviously customize it to your preferences. And I see no reason
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Are you looking for one easy-to-find list of ideas about how to try to make your little one a teeny tiny foodie? If so, then visit the new page called Creating a teeny tiny foodie located on the menu bar. Much like the creation of a teeny tiny foodie, the list is an evolving work in progress. But, hopefully you’ll find some useful ideas and suggestions. And, as always, I’d love to hear from you. What tips, ideas and suggestions do you have to share about creating a teeny tiny foodie? Please share them either by leaving a comment in the “Comments
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Hiya Everyone! Eliana here to tell you that on Saturday, April 27 teeny tiny foodie will be exhibiting at Brooklyn Babyfest in Williamsburg! There will be free samples of yummy purées for all the First-Time Foodies out there (and their grown-up types, too), samples of tasty baked goods that Foodies aged 12 months to 12 decades will love as well as some information like recipes and tips and ideas. And, you can enter to win the raffle prize which includes…(drumroll, please)…a free cooking demonstration by my Mommy!!!! So, if you live in the New York area, or will be
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Roasted Butternut Squash Pasta Sauce -½ roasted squash bulb, peeled and roughly chopped -1 cup part-skim ricotta cheese -1 small onion, diced -1½ cups organic arugula, washed and patted dry -1 clove garlic, peeled and smashed -¾ teaspoon rosemary, finely chopped -1 teaspoon salt, plus a couple pinches to sauté the onion and arugula -¼ teaspoon pepper, plus another pinch to sauté the arugula -1 lb small, whole-wheat pasta, cooked and drained (I used this gobetti shape by Bionature) -½ cup reserved cooking liquid from the pasta -Olive oil, shaved parmesan or romano cheese and red pepper flakes,
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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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Guess what? teeny tiny foodie was chosen to test out some new egg-prepping tools that OXO created! Woohoo! So I’m going to go work on a recipe redux for the original vegetable and cheese strata recipe right now! I’m thinking roasted vegetables I already have in the fridge, some left over whole wheat baguette and ends of sliced bread, eggs (duh) and, of course, cheese. YUM! Stay tuned for the revised recipe coming soon! Now it’s time to go get crackin’ in the kitchen! Related Posts:Zucchini Mint PuréeHow to Cook Quinoa (so it doesn't suck): {Meatless} Monday
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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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