I love to add purées to dishes as a way to include some healthy goodness from a fruit or vegetable and for an extra bit of yummy flavor. I also love using purées because they can add a punch of all-natural chemical-free color to your food for an extra bit of fun. Since my little lady is a huge fan of pink, she often requests pink pancakes, which I (or my husband) happily cook up for her. Pink Pancakes get their naturally beautiful color from roasted beet purée. This recipe for Pink Pancakes is a slightly adapted version of the
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Here it is! Our first official recipe written just for kids! These “Toddler Recipes” are written for toddlers and kids to follow with minimal support from a grown up. I am not suggesting you send your little ones into the kitchen on their own (Eek!) so a grown up is always included in the list of “Supplies”. My hope is that you will print this free animated recipe using the “Print This Post” button on the top right corner of each post and get cooking with your own little chef(s). Eliana and I have been collecting these Toddler Recipes in a 3-ring binder
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I’m BEYOND EXCITED to introduce you to my little friend: Eliana the Chef. I’ve been hard at work creating something new and exciting for all those teeny tiny sous chefs out there to help them gain a bit more independence in the kitchen. Stay tuned because it’s coming soon! Happy Cooking with your teeny tiny sous chef! Related Posts:Very Veggie Soup: {Kids Cook} Monday MealSee You in 2015!Stone Fruit PuréeIt's My Party and I'll Pee if I Want ToLet's Make Purple Overnight Oats: Toddler RecipeThis Little Foodie Went to Market
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Are you looking for that perfect Super Bowl meal that will let you get your prep out of the way early so you can hang out with your guests? Or, are you hoping to wow your hosts with an easy and delicious potluck contribution? Here’s my suggestion for you: Sweet Potato Chili! While it will be delicious the day you make it, chili usually tastes better the second or third day after cooking it and that makes it a great make-ahead meal. For this recipe you can use orange or white-fleshed sweet potatoes. One difference I’ve noticed between these two types
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With winter in full swing, this Florida native just wants to hide under a blanket and hibernate until spring! But, since that’s not realistic, instead I like to keep warm from the inside out with yummy hot drinks like tea, hot water with lemon and honey or hot chocolate. This week’s Monday Meal, Homemade Hot Chocolate, was a recipe Eliana and I made recently for #WeCookWednesday. Something I love about this recipe is that the amounts of ingredients you use are up to you. You can use our measurements below as a guide and add or remove chocolate to make
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Eliana and I were given the 6 Piece Fruit and Veggie Prep Kit from Curious Chef to review. All opinions are my own. Recently, Eliana and I received some new tools from Curious Chef. They gave us their 6-Piece Fruit and Veggie Prep Kit to test out and we love them! Eliana is thrilled to have “her own tools” which look similar to mine but on a smaller scale so they accommodate the hands of little chefs. I love that these tools are attractive and sturdy. I’m sure they will last us years! To be honest, in a pinch, I occasionally
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This sandwich is a great make-ahead meal that with a little pre-planning can serve as a quick and easy weeknight meal. Up to four days ahead of time, you can make the yogurt sauce. Up to three days ahead of time you can wash and dry the lettuce and one day ahead of time you can broil the fish. Serve the sandwich with a vegetable crudité (you can use extra yogurt sauce as a dip) or a green salad and, voila, dinner is served. Some storage tips: 1. Store the yogurt sauce in an airtight container and mix it well before
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Happy New Year! For our first Monday Meal of 2015, I’m sharing our newest recipe for muffins that we’re calling Carrot Cake Muffins with Very Vanilla Frosting. This recipe was one of Eliana’s picks since we made it together as part of #WeCookWednesday. It’s been really fun to let her take control and explore cooking the items she’s interested in cooking. Wait! You don’t know about #WeCookWednesday? In short, on Wednesdays, Eliana and I cook any recipe that she wants to cook. Learn more about it here. Anyway, back to this recipe, I love that even though she wanted to
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teeny tiny foodie will be taking a break and won’t be sharing any new recipes for the next couple weeks. But, don’t worry because we’ll be back in January with a bunch of tasty new recipes for you! What will we be cooking up? Muffins, fish, cookies, grilled cheese and more! Happy Holidays and Happy New Year!! See you in 2015! xoxo, Jory, Matt and Eliana Related Posts:Go Forth, Young EaterLet's Make a Fruity Milkshake: Toddler RecipeMini Tomato & Corn Salad Pizzas (Baked)Basic Vegetable and Cheese FrittataVegetarian & Vegan Recipes for ThanksgivingHelicopter Mommy
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Soup. Just thinking about the word makes me feel warm and cozy. Now that winter is in full swing, soup is an easy meal I like to cook to nourish and warm my family from the inside out. What I love about this Very Veggie Soup is the flexibility of the ingredients. You can use any vegetables you prefer or already have on hand. Keep the following tips in mind as you prepare your soup: 1. Always start with the garlic and onions. They are flavor builders and should be in the pot the whole time your soup cooks.
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I have some exciting news to share! teeny tiny foodie will be mentioned on tv next week!!! Here’s the lowdown: Recently, my friends from The Kids Cook Monday filmed a segment for The Better Show, which is a nationally syndicated morning show that airs on WLNY in New York. On the show, they promoted their new cookbook The Kids Cook Monday Family Dinner E-Cookbook. During the interview, they cooked one of my recipes (which appears in the cookbook) on the show! So exciting!! I can’t wait to watch it on Monday, December 22 and I hope you’ll watch it, too
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