recipe: sweet potato pineapple crumb pie

sweet potato pies are often enjoyed at Thanksgiving dinners but it never interested me. i enjoy sweet potato but often it is overdone with maple syrup and sugar that it tastes like inedible candy. but while i was browsing through the recipes on T Colin Campbell Center for Nutrition Studies website, i came across a combination that intrigued me: sweet potato and pineapple. it sounded like something i could enjoy. Continue reading “recipe: sweet potato pineapple crumb pie”

recipe: grilled mahi mahi with tamari and orange sauce with side of black bean salsa

grilled mahi mahi with black bean salsai had some mahi mahi in the fridge so i went online to look for a recipe. this came from an unexpected source – an appliance company with an extensive recipe library. the ingredients fit within my little one’s allergy restrictions as well as matched our flavor palette. Continue reading “recipe: grilled mahi mahi with tamari and orange sauce with side of black bean salsa”

recipe: cauliflower and citrus salad

for a refreshing summer meal, this salad is the perfect blend of sweet and savory. the original recipe had a spicy vinaigrette with red pepper, anchovies and capers so I simplified it for the little one but it is just as delicious! it is even better after the vegetables have been refrigerated. this recipe is one i’ll definitely make again and again.

cooking tools

  • 1 pressure cooker

Continue reading “recipe: cauliflower and citrus salad”

PBJ day combo: TJ unsalted crunch peanut butter with mix of 2 Sarabeth’s preserves

i don’t usually partake in TBT but since it’s PBJ day (April 2nd), i changed it to TB…P(regnancy) since there was a whole lot of PBJ consumption! Ingredients 2 slices of 100% whole wheat toast *see note 1 1 to 2 tablespoons unsalted peanut butter *see note 2 1 tablespoon jam *see note 3 1/2 – 1 organic banana, long thick slices Preparation lightly toast your multigrain bread spread peanut butter on one slice of toast. spread jam on the side of the second slice of toast. notes my favorites: bread: Trader Joe’s 100% Whole Grain Multigrain Fiber (6 grams) Bread peanut butter: Trader Joe’s Unsalted Crunchy … Continue reading PBJ day combo: TJ unsalted crunch peanut butter with mix of 2 Sarabeth’s preserves

recipe: roast cinnamon squash and beets

after trying the roast squash, sweet potato/yams and apple dish, i found this roasted squash and beets recipe and knew it would be a good side dish as well. the apple cider vinegar and cinnamon gave it a nice aroma. while the original recipe included maple syrup but i didn’t think it was necessary so i just skipped it.

roast squash and beetscooking tools

  • large mixing bowl
  • baking pan
  • parchment paper

ingredients

  • 1 small butternut squash
  • 2 medium beets
  • 1 Tbsp ground cinnamon
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar

Continue reading “recipe: roast cinnamon squash and beets”

recipe: roast squash, sweet potato/yams and apple

the combination of squash, sweet potato/yams and apple sounds so great that i was eagerly awaiting the day i could make this (after we went through some leftovers)! i added very little oil and held off on the vinegar because i used this dish as an intro for k to olive oil. next time i make it i’ll add the vinegar and see if it bumps up the flavor! but without it, it was still a sweet flavorful veggie dish.

cooking tools

  • small mixing bowl
  • large mixing bowl
  • baking pan

ingredients

  • 1 small butternut squash
  • 1 sweet potato/yam
  • 1 organic apple
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar *optional

Continue reading “recipe: roast squash, sweet potato/yams and apple”

christmas dinner 2014

for christmas m & i collaborated on our family dinner. i made the side dishes, m made the main dish and i decorated a cute fruity dessert with family bringing chocolate and cake. we a barely felt the limitations of feeding … Continue reading christmas dinner 2014

recipe: apple banana pumpkin bread

since i enjoyed the filling in the apple banana pumpkin pie i made for k’s thanksgiving meal, i searched for another recipe that had all three fruits and came across this bread recipe. i enjoyed it and so did the family!

cooking tools

  • parchment paper
  • loaf pan
  • wire rack

ingredients

  • 1 over ripe banana, peeled and mashed
  • ½ cup pumpkin puree
  • ⅓ cup of applesauce, extra if desired
  • 1 tsp of alcohol free vanilla extract, optional
  • 1 cup gluten free (oat) flour
  • 1 tsp of baking soda
  • 2 tsp of baking powder
  • a pinch of salt
  • 2 tsp of ground cinnamon
  • 2 to 4 Tbsp of water or saved liquid

Continue reading “recipe: apple banana pumpkin bread”

recipe: apple banana pumpkin pie

it was a little tricky finding the right recipe to make pumpkin pie but with the plethora of recipes to be found online, i was able to mix and match one pumpkin pie recipe for the pie crust *see note 1 with a different pumpkin pie recipe for the filling *see note 2. i did make a few tweaks to both the crust and filling recipes to accommodate the food k has been introduced to so far.

cooking tools

  • large plastic bag
  • pie pan

ingredients

crust

  • ⅝ cup gluten free flour
  • pinch salt
  • 3 Tbsp applesauce
  • 2 to 3 Tbsp ice cold water or ice cold saved liquid

filling

  • ¾ cup pumpkin puree
  • ½ cup organic applesauce
  • ½ medium ripe organic banana
  • ½ oz milk
  • ½ tsp cinnamon

Continue reading “recipe: apple banana pumpkin pie”

genetically engineered 2014 – yup, we’re talking about food

in addition to the dirty dozen and clean fifteen, the Environmental Working Group (EWG) has a list of foods that are genetically engineered. especially since i’ve been making baby’s food at home, i’ve been more focused on introducing fruits and vegetables in its freshest and purest form possible. but the government and food corporations are not making it easy.

the foods i have heard of being genetically modified are corn and papaya but apparently some zucchini are – although because of improper labeling, it’s hard to know which is which. according to the EWG, the best thing to do is to buy organic for those foods as well as look for the Non GMO Project Verified label. unfortunately that’s not the worst of it – more vegetables and fruits are up for application to be genetically engineered. here is the list: Continue reading “genetically engineered 2014 – yup, we’re talking about food”

dirty dozen 2013

The Environmental Working Group (EWG) new Shopper’s Guide to Pesticide list. Many on the list are repeats, i.e. apples, strawberries, grapes, spinach, sweet bell peppers and potatoes, but there are some new ones including cherry tomatoes and hot peppers. So for those items it is safer to buy organic.

“The National Institute of Environmental Health Services acknowledges that scientists do not have a full understanding of the health risks associated with exposure to pesticide residues through food, soil, water, or air. Still, notes EWG, various U.S. and international government agencies have linked pesticides to a slew of health risks, including cancer, hormone disruption, brain and nervous system toxicity and irritation to the skin, eyes and lungs.”

While it’s hard to weigh the potential health risks of pesticides with the benefits of fruits and vegetables, the EWA notes that “eating conventionally-grown produce is far better than not eating fruits and vegetables at all.”

See list of the dirty dozen and clean fifteen: Continue reading “dirty dozen 2013”