I love quesadillas for a bunch of reasons. First, I’m basically a cheese addict, so something that consists mostly of melted cheese is a favorite in my book. Second, quesadillas can be on the table in around 10 minutes, so they are a lunch and dinner staple around here. Third, I love quesadillas because they can be customized to include anything you, and your family members, want. This way, everyone in the family can have fun “building” his or her preferred quesadilla and the food battles are kept at bay. Mom likes carrots and black beans? Toddler wants just corn
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I like to have fun in the kitchen. But I especially like to play around with recipes for muffins by adding various fruits, vegetables, herbs, seeds and whole grains to the mix. Literally. It’s a fun culinary challenge to come up with different, sometimes wacky and unexpected, flavor combinations. For this recipe, though, I wanted to create something simpler, using the bare minimum of ingredients necessary to create a muffin. These Straight Up Strawberry Muffins are delicious, easy to make alone or with the help of your teeny tiny sous chef and…they have less than 1 teaspoon of sugar per
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I’ve said it before and I’ll probably say it again, one thing I love about eggs is that I can toss just about anything in them and make it into a meal. This week’s Monday Meal came about when I was emptying out the kitchen recently before leaving town. As I was searching around the kitchen I found a bunch of different ingredients that would need to be used before we returned. Here’s what I found: an onion, an ear of corn, and one zucchini leftover from our trip to the farmers market. I also found some leftover fresh mozzarella
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Over the last several weeks, we’ve been on an avocado kick in the teeny tiny foodie home. Avocados are delicious and are really good for you, though they can have a bad reputation because they are high in fat. However, they are full of good fats, as well as numerous vitamins, minerals and nutrients that provide many health benefits for the whole family. For example, avocados are filled with folate, which is a vitamin that promotes healthy cell and tissue development. This means it is an especially great addition to the diet of a pregnant mama, nursing mama, baby or
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The Big 3. No, not The Big 3-0, but The Big 3. My pediatrician warned me that while parents typically worry about the “Terrible Twos” they actually need to be on guard for what she calls the “Terrorist Threes”. Well, let me tell you that we are a little over a month into Eliana being officially 3-years old and I’ve coined my own term for it: the “Tyrannical Threes”. This is not to say that my sweet little lady couldn’t easily flip the switch and turn into a crazy person in an instant when she was the tender age of
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When you read the title of this recipe, you might question my use of black pepper in a recipe for little foodies as young as 6 months. So, here’s my thinking on that: introducing your baby to solids is your time to expose him to a variety of flavors and textures through various fruits, vegetables, proteins, herbs and spices. You are setting up your baby’s palette for what he will want to eat for the rest of his life. I’m not suggesting you load up your baby’s food with tons of spicy ingredients and make the poor thing gag, but
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When I shared my recipe for Yellow Squash & Tarragon Purée last week, I alluded to the fact that I’d be using it for a recipe for “grown ups”, too. Before I share that recipe below, I want to let you in on a little bit of my thinking behind this recipe… When I began making homemade purées and other first foods for Eliana when she was 6-7 months old, I typically bought extra amounts of the same fruits and vegetables I wanted to cook for my husband and me to use to make purées for Eliana. For example, knowing
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Homemade baby food is inexpensive, healthy, and something the whole family can enjoy. Wait- what? Yep! You too can enjoy this recipe for homemade baby food. Confused? Well, my thinking is that if you’re going to take the time to make delicious and nutritious food for your baby, why not make some extra for the rest of the family to enjoy in a more “grown up” version? Stay tuned for a recipe using the purée below as a main ingredient in the forthcoming Monday Meal that all the foodies in the home 12 months and older can enjoy. On that
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Today the OXO Tot #FirstBites Giveaway begins! Enter below for your chance to win not only all of the cool products pictured above but also one of the newest members of the OXO Tot line of products: the Seedling High Chair! Hurry up and enter because this amazing giveaway ends July 25th. Below is a full list of the goodies you could win. OXO Tot Seedling High Chair OXO Tot Roll-Up Bib OXO Tot Divided Feeding Dish OXO Tot Feeding Spoon Set OXO Tot Baby Blocks (2 oz set) OXO Food Mill OXO Medium Silicone Spatula You might recognize some of
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If you haven’t been reading teeny tiny foodie since the beginning, you might not know that the recipes I originally shared were for baby food. Since I no longer have a puree-eating little foodie in the house, I don’t make purees as often as I did 2½ years ago, but I still like to make them occasionally. Today, I’m sharing this recipe for Zucchini Mint Purée as part of the #FirstBites campaign with OXO and OXO Tot. They sent me some awesome baby food related goodies to use when creating new baby food recipes. Come back on Monday July 14th
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Have you heard about the breakfast phenomenon that is “Overnight Oats?” Think oatmeal without the heat and without the porridge-like texture. It is a brilliant breakfast invention that cooks itself overnight with less than 10 minutes of hands-on time! It’s so freakin’ easy that I’m totally embarrassed to say that it took me a few tries to work out some kinks and get it “right.” But, as a result of my kitchen fails, I now have a recipe, and some tips, to share with you! And if you have a teeny tiny sous chef at home, he or she can
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This salsa tastes great and is super easy to make. I sent my husband to work with a container the other day and paired it with some blue corn tortilla chips. He told me he loved the salsa so much he wanted to forgo the chips and just drink it! Other than snacking on it with chips, this salsa is a delicious accompaniment for 10 Minute Quesadillas or Crunchy Taco Salad. Salsa Salad Dressing Yields around 2½-3 cups Ingredients: -1 pint cherry tomatoes -Juice of 2 limes -½ of a small clove of fresh garlic -¼ red onion -
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