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 […]
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 […]
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 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. […]
This hearty winter veggie salad is a meal all on its own. Perfect for feeding a hungry family, it also doubles as a wicked starter or side dish if you’re entertaining. The salad features some of my favorite root vegetables and a maple-dijon and citrus dressing. Of course feel free to make it your own […]
Kale chips are amazing. They boast the same crispy goodness as potato chips only they’re WAY better for you. They’re versatile too, working as a delicious snack on their own, a nice addition to any appetizer spread or as a side with sandwiches. Ingredients 1 bunch kale, torn & stemmed 1 tablespoon extra virgin olive […]
Light as a feather and delicately sweet, these cookies work just as well for baby as they would for high tea. They’re sugar-free playing off the natural sweetness of shredded coconut, with just a touch of agave nectar. Makes about 2 dozen cookies Ingredients 1/3 cup amaranth seeds, popped 1 & 1/2 cups all-purpose unbleached […]
Paigelet 