Here’s a weeknight dinner that’s sure to please the whole brood… including the cook (it takes only 30 minutes to prepare). Slightly under ripe mangos and whole kernel corn put this salad on the sweet side while fresh chopped cilantro adds a pop of freshness. The tamari-garlic tofu is slightly salty, for a nice flavor combo overall. […]
There’s an awesome organic grocer near our place called Ecollegey. Their kitchen makes many delicious prepared foods, among them is their Mexiquinoa Salad. Here is my take on this meal-in-a-bowl. Ingredients Juice from 1 & 1/2 lemons 6 tablespoons extra virgin olive oil 1 teaspoon ground cumin 1 cup quinoa, cooked & cooled to room […]
This here pasta salad is a potluck favorite because it’s simple to prepare and oh-so flavorful. Of course you don’t have to share it with others. It makes an equally perfect side for family dinners or turn it into lunch by enjoying it with your favorite soup or green salad. Serves 6-8 Ingredients 1 1/2 […]
These yummy peanut butter ‘cookies’ are a great snackable for tiny travelers. I use the term cookie liberally because these contain no sugar, eggs, gluten or other common cookie culprits. Just good stuff like all-natural peanut butter, ripe bananas and whole grain oats. Ingredients 2 tablespoons ground flax mixed with 6 tablespoons water (allow to […]
When us kids were little, our next door neighbor would sometimes babysit. She ran a tight ship but we didn’t mind because man, did she know her way around the kitchen! Our favorite meal: egg planets (aka: souped-up scrambled eggs on an English muffin). But hey, kids are simple creatures and we would request this […]
It’s Monday night and time to get tactical in the kitchen. Enter the smokey tofu BLT sandwich: served on a toasted wholewheat English muffin and with tofu instead of bacon, this weeknight go-to is as yummy as it is healthy. Plus, it takes only 10 minutes to put on the table. Serves 3 Ingredients 2 […]
This vegetarian version of classic bolognese sauce rivals the real thing thanks to umami-rich ingredients like tempeh, mushrooms and the rind from an old brick of Parmesan cheese. Loaded with fresh veggies, this one-pot meal requires a good amount of chopping time, plus an hour or more on the stove to let the flavors meld. […]
This meal features Paige’s favorite foods of all time: grape tomatoes, peas and whole corn kernels–with tofu on the side. Light and fresh, it’s the perfect lunchtime fare and made using frozen veggies, you can enjoy it year-round. This dish is a really fun one for older babies developing their pincer grasp with tons of […]
On days when the mercury dips to -30 C, few foods bring more comfort than shepherd’s pie. This veggie versions features a lentil base with peas in the middle and a roasted cauliflower and potato mash on top. Parents of picky toddlers will love this recipe because each layer contains oodles of hidden veggies. Oh, […]
Fluffy AND vegan? You bet! The secret weapon to these airy pancakes is the meal left over from making fresh almond milk. It actually makes a lovely replacement for ricotta in everything from pasta to baking and, well, pancakes of course. If your family isn’t into almond milk you can always make the non-vegan version. […]
Paigelet 