If you’ve been reading teeny tiny foodie, you may have figured out that I’m a mama on a mission. My mission is to keep my 3-year-old daughter from becoming a “picky eater.” So often I hear parents talk about how their kids used to eat “everything” and once they became toddlers they stopped eating all but around 5 foods. So, I’ll let you in on a secret: Over my dead body will that happen to my daughter. Want to learn more and get the recipes for 5 dishes Eliana and I love to make together? Head over to Eating Rules
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Quinoa can be a tricky ingredient. It can be as easy to cook as rice, but there are some simple steps one must take to ensure it comes out well. I used to wonder why my quinoa was sometimes mushy, had an off taste and well, kind of sucked. I felt so silly when I realized a couple simple steps would make it so much better. So now I’m turning my previous kitchen failure into your success and sharing with you the secrets to cooking a great batch of quinoa. 1. After you measure out the quinoa, pour it into
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The folks at Bread and Butter Publishing have done it again! You may remember the review I wrote last year of their first book, End of the Rainbow Fruit Salad. Today I’m excited to tell you about their newest book Garden Safari Vegetable Soup. Let me tell you, this book is another great toddler-friendly recipe book. During this cooking adventure, the Kitchen Club Kids go on a safari through a garden to gather vegetables. They take the vegetables home and lead the readers through a delicious recipe for vegetable soup. Eliana reads Garden Safari Vegetable Soup over and over. The pictures
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This is one of those crazy dishes that came together by accident and can only be attributed to serendipity. Here’s the story: One afternoon as lunch time was drawing closer, Eliana and I were both hungry and there was nothing in the house that was already prepared for us to eat. As I scoured the fridge surveying the odds and ends located inside of it, I remembered something I had heard from a fellow Instagram user. When I posted a photo for Coconut French Toast over the summer, “Bee” left a great tip when she commented that she makes a
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How To Roast Cauliflower I used a pretty green cauliflower Eliana chose at the store but the steps are the same no matter the color. Ingredients: -2-3 cups raw cauliflower, roughly chopped -2-3 teaspoons olive oil -1 pinch each of salt, pepper and garlic powder, mixed together in a small bowl Preparation: Heat your oven to 375°F and line a small baking sheet or baking dish with parchment paper. Add all the ingredients to your baking sheet and mix together. (You can do this in a bowl if you prefer.) Toss so the cauliflower is well-coated. Transfer cauliflower
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Are you ready to take the challenge and cut out all processed foods this month? We are! This month, teeny tiny foodie will be joining Andrew, the brilliant blogger behind Eating Rules and founder of October #Unprocessed, along with thousands of others who are committing to cutting out all processed foods for the month of October. Intrigued? Head over to Eating Rules where Andrew outlines “The Kitchen Test” to find out more about what foods qualify for the challenge and what foods do not. There are also tons of tips and resources on the site to help you get started such as how
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Today I’m sharing my final recipe for Sweet September, which is one last sweet treat that is “smart about sugar”. You can check out some of the other recipes I’ve shared, including brownies, milkshakes, muffins and more by clicking here. For this Monday Meal, I’ve given the traditional recipe for Oatmeal Cookies a healthy makeover by cutting down the sugar content and upping the fiber and wholegrain goodness. My Oatie Cookie Bites have ½ teaspoon of sugar per “bite” but since no one ever wants to eat only 1 cookie, you can enjoy two of them and still consume only
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This week’s Monday Meal continues my current theme of Sweet September in which I’m sharing recipes that are “smart about sugar”. Today I’m sharing 3 recipes for delicious, healthy milkshakes that have no added sugar and taste great. By using nutritious ingredients like milk, coconut oil and frozen fruit you get a sweet treat that’s full of antioxidants, vitamins, minerals, nutrients, and healthy fats. Before I share the recipes, here are a couple of reasons I love making milkshakes: 1. You can customize these recipes to your preferences by using ingredients that you and your family like. For example, you
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A few months ago I was asked by Diana Rice and the folks at The Monday Campaigns to take part in a really fun cooking challenge. My task, if I chose to accept it, was to create a special recipe for brownies that followed the strict guidelines listed below: 1. Don’t use any artificial sweeteners, only real sugar 2. A fruit purée, without added sugar, could provide additional sweetness 3. Each serving should contain no more than 4 grams, or 1 teaspoon, of sugar 4. Use 100% whole-wheat flour 5. Use traditional, easily accessible ingredients that people can find in
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If you’ve read some of the most recent Monday Meal recipes I’ve shared, you might have noticed I’ve been on a bit of a “sugar binge” lately. No, I don’t mean I’ve been eating tons and tons of candies and sweets. I’ve been binging on learning about sugar. As a result, it’s made me want to make a variety of sweet things that are “smart about sugar” and contain either no added sugar or around 1 teaspoon of sugar per serving. What? Something can be sweet without adding sugar? It sure can! Using fruit and fruit purées is one way
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With summer starting to wind down, I thought I’d share one last refreshing and delicious treat the whole family can enjoy for this week’s Monday Meal–Peppery Peach Purée Pops! Something I love to do with leftover purées is make popsicles. Popsicles are a perfect warm weather treat because they simultaneously satisfy your sweet tooth and cool you down. Plus, your whole family from 6 months old and up can enjoy them! Most brands of popsicles you can buy in the store have a ton of added sugar. Don’t be fooled by labels that boast “all-natural” and “made with real fruit” because
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Recently, I was asked to participate in the program Rock The Lunchbox in which bloggers create healthy lunches using products from various companies like Organic Valley, Annie’s Homegrown, Rudi’s Organic Bakery and more! To participate in this challenge, I was given coupons to use for different foods at the grocery store as well as great lunchbox containers like a reusable bag from Blue Avocado and stainless steel dishwasher-safe containers from Kid Conserve pictured above. For Eliana’s lunch, I put together: kale chips, cubes of watermelon, salsa, plain Greek yogurt for dipping and a 10 Minute Quesadilla. I used my favorite shredded cheese for the quesadilla
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