We’re here to tell you that these Egg Frittata Breakfast Muffins are the most wonderful gift to your mornings. How gorgeous is it to grab one of these on your way out the door? Eggs are one wonderful little food. They contain a good source of protein while also providing healthy fats, selenium, vitamin D, vitamin […]
Today we chat self-care with Lauren and Deun from Black Girl in Om. Black Girl In Om promotes holistic wellness and inner beauty with an emphasis on self-care, self-love, and self-empowerment for communities of color. Through their website, events, and podcast, Lauren and Deun share wellness practices with one another, and through this work cultivate richer understandings […]
Fudgy, dark chocolate energy bites made with wholesome ingredients? Yes, please!
Ready your food processors, friends. Let’s make the tastiest snack on the block!
These energy bites are made with 7 simple ingredients in less than 30 minutes!
The base is my favorite natural sweetener: dates!
- I love dates because they’re nature’s caramel and boast minerals like zinc, potassium, magnesium, and iron!
One question I get often is, “What do I feed Mack?” Feeding a toddler can be choppy waters to navigate. We started out with a not-so-picky eater but as he gets older, he is becoming quite opinionated. And so I thought I would share a few recipes from the site that help bring us all together at dinner.
For most of the recipes, I leave the salt out until the end, use no-sodium vegetable broth, and am cautious about the spice level of things like chipotle and curry powder. Beyond that, he eats whatever we eat. Below are mine (and Mack’s) favorite kid-friendly vegetarian recipes. Can I guarantee your child will love these? No, but it’s worth a shot. I’m a firm believer that if you create a ‘normal’ that is full of grains, vegetables, and legumes- they will be more likely to choose them.
Kid-Friendly Vegetarian Recipes
Most meals end up as finger foods. And so, I try to work around that issue by making items that he can easily eat with his hands and foods that are awesome as leftovers. The lentil bites and the falafel are my top two favorites. They are perfect for Mack and also make for a substantial dinner for M and I.
I’ve probably been a bit pushy with Mack in terms of flavor but I didn’t want him to be afraid to try big flavors. I watch the spice level of things like chipotle powder but I don’t shy away from cumin, coriander, and smoked paprika. He happily eats these recipes and usually asks for more.
I feel like a list of kid-friendly vegetarian recipes wouldn’t be complete unless pasta is mentioned. I try to really load up the pasta with vegetables but I also always keep pasta sauce and noodles on hand for a quick dinner. For recipes that call for nuts, like the butternut squash pasta listed below, I leave the nuts out.
- Butter Butternut Squash Pasta
- Sweet Potato Mac and Cheese with Spinach
- Summer Squash Pasta with Yogurt Sauce
This category is an awesome one for loading up on vegetables, grains, and legumes but you have to be prepared for mess. However, it’s good spoon practice.
Vegetable cakes prove for an endless amount of finger food for toddlers. So many vegetables, grains, and legumes provide for excellent dinners. I typically whip up a hummus or yogurt sauce to use as a dip for these recipes. You can also make smaller, bite-sized versions and freeze to cook in a hurry.
While Mack is pretty open to trying new recipes, he has his favorites. He loves chili flavored items (M taught him his Midwest tradition of dunking peanut butter sandwiches in chili) and pizza is always an easy win. However, making these items at home allows for control of vegetable and salt content.
We’ve yet to find a breakfast item Mack doesn’t like but most mornings, it’s oatmeal. Occasionally on the weekends it’s eggs or pancakes/waffles (over loaded with fruit, yogurt, and nut butters).
Hi everyone! So, you know that photo series that I do on Instagram? The one where every month or so, I take a snapshot of the inside of my refrigerator? Today I thought it might be fun to try a video version of it. With the photos it’s kind of cool because you can really see how the contents and ingredients evolve and change depending on the season. I’m hoping this will translate to video as well. In case there are questions related to the specifics – products, recipes, etc., I’m including links here. Also(!) If you shoot something similar (photo or video) tag it #fridgecrawl – It would be fun to highlight other refrigerators from around the world in the future :)! -h
Monogram Counter-Depth French-Door Refrigerator (link) #notsponsored
Homemade Green Powder //
Pickled Turmeric Eggs // Recipe
Wildflower Bee Pollen //
Five Minute Tomato Sauce // Recipe //
Matcha // (Link)
Amla & Fenugreek Chutney // Flower To Fruit (Oakland, CA)
Macrobiotic Rice Blend
Sacha Inchi nuts // (Link)
Cave-aged Chandoka // (Link)
Figs in something boozy + flower extract
Prash // (Link)
Vitamin C Honey
Creme Fraiche // (Link)
Miso // (Link)
Plain Greek Yogurt // (Link)
Coconut Cream & Mango Cream(!) // (Link)
Coconut & Avocados & Hemp Hearts
Chyawanprash // (Link)
Homemade Savory Power Powder
Big bag of Flax
Sheep’s Milk Yogurt // (Link)
Camu Camu Powder // (Link)
Coconut Water // (Link)
Wingspan Rose // (Link)
Vida Juice Jun Tonic // (Link)
Almonds Soaking // Recipe //
Baby kale & wasabi arugula & micro greens
Leeks & lots of brussels sprouts
MUSIC // Erykah by Otis McDonald // http://www.otismacmusic.com/
In the opening of The Homemade Flour Cookbook, before diving into all the different flours, I share a pancake recipe. It’s a generic recipe but there’s a solid reason behind it: it’s one the best way to test the flavor of flours. Pancakes are forgiving and the perfect way to see how flour flavors will come together. These rye pancakes have long been a favorite, primarily stemming from my grandmother’s rye bread. I to do a 50/50 blend of rye and wheat as rye can be a bit overpowering.
A recent beach trip found me at a cozy coffee shop nibbling on something like these granola bars.
As I do, as soon as I got home, I got to work recreating a version of my own. Welcome to the crunchiest, tastiest baked granola bars (possibly) ever.
Not only are these bars dreamy, but they’re easy to make, requiring just 9 ingredients. They also come together in less than 1 hour and don’t require a blender or food processor.
Post sponsored by La Crema. See below for more details.
At least once a week, I shoot for having a date-night-in type of dinner. Most evenings we eat with Mack but occasionally I wait until he’s in bed and cook a non-toddler friendly recipe. I pour myself a glass of wine (in this case, La Crema Monterey Chardonnay) and start to unwind. Typically I choose something that is also fairly hands on like homemade pasta or pizza. This white bean gnocchi is also on the rotation. I love a comforting bowl of gnocchi and while I typically use a ricotta version, this white bean is a fun way to sneak protein into a meal. Plus, the flavor isn’t too bean-heavy which means it’s great for even those who aren’t a big fan of beans.
The post White Bean Gnocchi with Cauliflower and Cream Sauce appeared first on Naturally Ella.
These Crispy Baked Parmesan Eggplant Fries are going to be the highlight of your week! They’re crunchy on the outside, and perfectly tender on the inside. Any eggplant lovers in the house? This versatile vegetable can be incorporated into stews, dips, soups, stir fry’s, and more. In dishes like lasagna, it makes for a delicious […]
Last week I was in D.C. and had the most delicious Ghanaian vegetarian peanut stew. I was so psyched about it that I decided to recreate my own version. African peanut stews are usually stick and creamy, thanks in part to the peanut butter used. It can be bulked up with vegetables and/or meats, and […]