recipe: fig and prosciutto sandwich

fig and prosciutto sandwichso m and i stopped at Le Pain Quotidien for dinner and m gets a prosciutto, fig and pear tartine with ricotta, honey and wild arugula. standard to have your child try new things is introduce one new thing at a time for 3 days straight and observe any changes.

we’ve introduced a variety of cheeses, arugula and pear but there were several new ingredients: prosciutto, fig and honey. taking a step away from being the neurotic parents with a child with food allergies, we let our little one take a bite. k enjoyed it very much! Continue reading “recipe: fig and prosciutto sandwich”

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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

tomato, corn, avocado and crab salad

recipe: tomato, corn, crab and avocado salad

since i had some extra crab from the avocado crab salsa, i looked for another recipe to try and found this one online. it looked so good that i had to try it! i wanted to share it with k so instead … Continue reading recipe: tomato, corn, crab and avocado salad

recipe: avocado crab salsa

quinoa enchilada casserole with avocado crab salsai had a big ripe avocado so i wanted to use it before it goes bad. then m picked up some lump crab meat so i looked for a recipe that had both and this was it!

since it’s just a salsa, i used it as a topping for the quinoa enchilada casserole i made as the main course for dinner. the two dishes worked so well together … it was MFEO! Continue reading “recipe: avocado crab salsa”

recipe: Super Bowl worthy buffalo cauli-floret wings

our neighbor gave us the extra sauce from their yummy super bowl worthy wings, which was perfect because i wanted to try the flavoring with cauliflower! to save some for k, i made some without the wing flavoring.

quinoa floretswhile the flavoring was nice, the batter made the coating of the cauliflower a  little thick. next time i may try it with dry flour instead of batter, like the wings recipe per my neighbor.

cooking tools

  • baking pan
  • aluminum
  • medium mixing bowl
  • small sauce pan
  • heat resistant mixing bowl (ceramic or metal)
  • wooden spatula

ingredients

  • 6 Tbsp hot sauce
  • 6 Tbsp unsalted butter
  • 1 head cauliflower
  • 1/3 cup quinoa flour
  • 2/3 cup milk, optional
  • oil

Continue reading “recipe: Super Bowl worthy buffalo cauli-floret wings”

recipe: colorful tortilla rolls

for a fun appetizer with friends on new year’s eve, this was a very easy and tasty treat.

ingredients

  • 2 packages (8oz size) cream cheese, softened
  • 8 whole burrito-sized flour tortillas
  • 1 whole yellow bell pepper, seeded and diced finely
  • 1 whole red bell pepper, seeded and diced finely
  • 1 whole green bell pepper, seeded and diced finely

Continue reading “recipe: colorful tortilla rolls”

recipe: sweet potato / yam corn cakes

this recipe looked yummy so i decided to make it but when i was getting ready to roll them into patties, i saw my cookie cutters and had an inspiration – how about making them into different shapes? the first … Continue reading recipe: sweet potato / yam corn cakes

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

skip the fat-free option

Sometimes eating fat-free could be risking your health. According to an article from Woman’s Day, you may not want to choose fat free options for these items: Salad Dressing While fat-free dressings are lower in calories than fat-based dressings, they block absorption of fruits’ and veggies’ nutrients, like carotenoids which protect your body’s cells. According to the study, dressings with monounsaturated fats (from canola and olive oil, for instance) boosted the absorption of the veggies’ carotenoids. Dressings made with polyunsaturated fat (from soybean oil) and saturated fat (from plain old butter) helped absorption, too, but it takes more dressing to … Continue reading skip the fat-free option

healthier nuggets

ever since i saw an episode of jamie oliver’s Food Revolution about how chicken nuggets are made, i have not been able to eat nuggets. but i do miss them … so this recipe sounds healthy and young snacking fun!

this crust is a mixture of oat, quinoa and flaxseed, all high in fiber, protein and iron. to make these nuggets spicy, i added some leftover Emeril’s Essence into the crust mixture. it added an awesome kick to these nuggets!

give these healthy nuggets a try!

Ingredients

  • 12 ounce organic free range ground chicken or turkey
  • sea salt and freshly ground black pepper
  • 1/4 cup quinoa flakes**
  • 1/3 cup golden flaxseed meal
  • 1/3 cup oat flour**
  • 1 tablespoon Emeril’s Essence, optional***
  • 1 tablespoon arrowroot* – or –
    1 tablespoon whole wheat flour
  • 2 large egg whites
  • 1 tablespoon + 1 teaspoon safflower oil, divided – or –
    1 tablespoon + 1 teaspoon olive oil, divided

Preparation Continue reading “healthier nuggets”

guacamole corn salad

another favorite – guacamole! why not throw in more delicious and healthy ingredients to bump up this yummy snack? corn, beans, bell pepper and tomatoes. YUM!

Ingredients

  • 2 ripe avocados, seeded, peeled, and diced
  • 1 (15-ounce) can corn, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 color bell pepper, seeded and chopped
  • 1 plum tomato, chopped
  • 6 cloves garlic, minced
  • 1 jalapeño peppers, seeded and minced
  • freshly squeezed lime juice (1/2 lime)
  • sea salt and ground black pepper

Preparation Continue reading “guacamole corn salad”