Chocolate Chip Cookie Pie (Vegan and Gluten-Free)
In our quest to keep improving our diet, our family has markedly cut down the sugar we consume (and I try to counsel my patients to do the same). But I have a confession. I LOVE chocolate (it’s a problem my whole family has!) As someone who eat a mostly healthy and increasingly vegetarian diet, I still like to enjoy desserts from time to time and don’t mind indulging in small portions of a rich dessert. However, I have found that with desserts I can find ways to make healthy substitutions (adding...
Read MorePumpkin Apple Flax Muffin (Gluten Free)
I have lately observed the increase in demand for gluten-free recipes. Gluten is the protein found in wheat, barley and rye. More and more people are being diagnosed with gluten sensitivity, but want to be able to eat some of the recipes they love. I adapted this muffin recipe from one I found on bigeatstinykitchen.com. It uses almond flour instead of wheat flour. Almond flour is pretty pricey, but can be made using blanched almonds and a food processor for a bit less money. I made a few modifications to this...
Read MoreCornmeal Dusted Okra and Potatoes
This is a great recipe for those little ones (and grown-ups) who are not sure about okra. I call it “Intro to Okra.” This recipe idea come from my mother-in-law who lives in the South. It uses potatoes and okra lightly dusted in cormeal and then lightly pan fried (not deep fried). The results is okra with a crispy, textures with NO SLIME! Pairing it with potatoes makes the dish a bit more approachable, as most kids love the taste of potatoes (what kid doesn’t love french fries?) One of my...
Read MoreOatmeal Breakfast Cakes
This recipe idea came from my friend Debbie who is a vegan and teaches vegetarian and vegan cooking. I misplaced her recipe, but sort of recreated it the best I could. I hesitate to call these “pancakes” because even though they look like pancakes, they taste and feel quite different. They are dense like a bowl of oatmeal. Imagine a yummy bowl of oatmeal that looks like a pancake! I used almond milk which was delicious, and the banana adds a nice sweetness. I have a hard time getting Tiny...
Read MoreMashed Potatoes and More
Kids love mashed potatoes and they make a nice easy baby food too. This recipe uses root veggies mashed up with the usual mashed potatoes to create a more rustic, flavorful and nutrition-packed side dish. I modified the recipe idea, which I got from Cooking Light Magazine slightly to make it more user friendly, and added roasted garlic to bump up the flavor. The result is delicious! I like to keep some of the skins of the potatoes for more texture and added nutrition. Dr. Yum Tip Potatoes tend to be high in...
Read MoreCara Talks about Risotto (with White Bean-Tomato Risotto Recipe)
This week Cara, our vegetarian nutritionist, talks about a favorite dish in her house, risotto. Later this week I will post a butternut squash risotto recipe I tried recently. ____________________________________________________________________________ In my family, we LOVE risotto. Last week we had it for dinner 3 nights in a row. Risotto is one of those meals at a restaurant that falls under the “indulgence” category but cooking it at home allows you to enjoy the delicious, creaminess of rice and cheese...
Read MoreVegetarian Stuffed Peppers
These stuffed peppers make a delicious all-in-one veggie/grain side dish. One time saver is to use a quick-cook brown rice. The other would be to use a coarse bulgar wheat, which is much faster to cook. I use a flavorful vegetarian sausage, but if you want to use regular sausage, then it can easily be adapted for meat-lovers. We found a smaller sweet orange pepper in the garden and stuffed this too. It would be a great size for a...
Read MoreNimo’s Chicken and Butternut Squash Stew
This is one of my favorite stews. It started out as a foodtv.com recipe but I have changed it so much, I am willing to call it mine! It uses a variety different vegetables and tender chicken thighs. The butternut squash when simmered falls apart and thickens the stew nicely, imparting a sweet flavor. Fresh thyme is worth buying for this recipe, as it really adds a different flavor than dried thyme. The turmeric is added for it color and also anti-inflammatory properties. This recipe makes for great...
Read MorePad Thai (Thai Rice Noodles)
I have been making Pad Thai for years, ever since my parents had a Thai exchange student living at our house years ago when I was in college. I have traveled to Thailand, my husband and I love Thai food, but we worry about taking the kids to a restaurant where they will not find anything they like to eat. Pad Thai, a popular traditional rice noodle dish is very mild, pleasant and kid-friendly and can be a great starting point into Thai flavors. The more traditional Pad Thai is make with tamarind,...
Read MoreKiddie Chicken Curry
Chicken curry was one of the recipes we tried at our first “International Food Night” with the Tiny Tasters. I was a little worried about how the kids would like chicken curry, but to my surprise the kids were really receptive. My parents were born and raised in Sri Lanka where curry flavors are used similarly to Indian food. My mother came up withe recipe which uses very mild curry flavors and coconut milk. The curry takes on a yellow color from turmeric, a spice used in many South Asian and...
Read MoreVery Veggie Spaghetti Sauce (and Meatballs)
Very Veggie Spaghetti Sauce Most of the Tiny Tasters, with a few exceptions love spaghetti. Spaghetti sauce is a perfect place to hide tons of nutrients. This recipe is best made when you have time, like a weekend, because the sauce needs about 2 hours to simmer to get really good. This recipe has a TON of veggies. I would recommend chopping all the veggies in the food processor. I use my mini food processor for this, and it works great with fast clean up. When the veggies are really well minced and are...
Read MoreSimple Green Beans
This is the simplest quickest veggie side dish, and is winner among the Tiny Tasters. I boil the green beans until they are soft but still have a little crunch to them and then cook them down and season them with the garlic and salt. It doesn’t get more simple than this. Green beans are a good source of fiber, vitamin A, vitamin C and Iron, among other nutrients. Packaged trimmed green beans make this recipe even faster and easier. INGREDIENTS 12 oz green beans cleaned and trimmed 1-2 tablespoons...
Read MoreBean Lasagna
This is a great meatless option. After making this I usually have a lot of leftovers, which means we have 2 meatless nights (and a night off of cooking!) It’s basically a lasagna with beans, tortillas instead of noodles and Mexican flavors. I got this recipe from a friend of a friend and we really don’t know the original author. It’s simply delicious. You will notice that there is a lot of cheese in this recipe (probably one reason it’s so delicious!) This actually makes it a great...
Read MoreSteel Cut Oatmeal with Apples
This recipe is great for a quick nutritious breakfast. Put this in the crockpot at night and just serve in the morning. As opposed to traditional oatmeal, the steel cut variety is less processed (it’s basically the oat kernel cut in 2-3 pieces). Steel cut oats have a nutty flavor and an interesting texture when cooked well. Generally oatmeal has a low glycemic index. This means the energy that you get is released more slowly and evenly, so you feel full longer. I love having this in the wintertime...
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