Kiwi Strawberry Pizza
This is a VERY simple recipe that incorporates fresh fruit, dairy, and whole grains to make quick snack. This can easily serve main dish for a school lunch but it’s also sweet enough to be a dessert. I love recipes that serve many purposes. Resist the urge to add sweeteners to your puree. If you have nice sweet strawberries, you should not have to have anything. Note the recipe makes several servings, but you may only need one or two at a time. Baby Food Shortcut: If cut into tiny little peices this...
Read MoreChickpea Curry
Chickpeas are a great source of protein and fiber, and at our house they have become a great meat substitute for our “meatless” nights. Without the saturated fat, hormones, and hefty price tag that meat can have, chickpeas can be a healthy and cheap way to start a meatless night tradition. This chickpea curry recipe uses curry powder to add flavor, cayenne pepper for a little heat and some coconut milk to smooth and mellow out the sauce. The result is delicious! Budget Friendly: This recipe is not...
Read MoreChocolate 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 MoreChristmas Tree Veggie Appetizer with Lemony White Bean Hummus
Around the holidays many of us are asked to bring food to holiday gatherings. Instead of bringing the usual chips and dip or Christmas cookies, how about a veggie Christmas tree with lemony Whity Bean Hummus! This 3-D appetizer piled high with veggies and surrounded by hummus will be a hit at the party and will delight kids. You can also feel happy that you are contributing a healthy item to your holiday gathering. I made this last night for a neighborhood Christmas party. My mom saw it and loved it, so we made...
Read MorePasta with Chickpeas and Escarole
I have been looking for more vegetarian recipes as our family is eating more meatless meals. When I’m looking for vegetarian recipes, I try to be mindful that we are including enough protein. This recipe uses chickpeas, which are high in fiber and protein, and I also chose a pasta made with Kamut (an ancient variety of wheat) and quinoa, which also increases the protein by 8gm per serving. I found this recipe in Food Network Magazine, and made a few minor adjustments. A few of my tiny tasters complained...
Read MoreSpaghetti Squash-Video
Spaghetti Squash from Doctor Yum on Vimeo. Spaghetti Squash is a very interesting squash with a unique consistency when roasted. Cut in half, remove seeds, and roast at 350 on a baking sheet (cut side down) until you can pierce easily with a knife. Remove, cool slighly and then “comb” the inside flesh with a fork. Strings of squash will appear, and they can be eaten just like spaghetti, served with your favorite sauce. High in vitamins, and minerals this is a curious, mildly flavored squash...
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 MoreCanning Homemade Salsa
One of my goals this summer was to learn how to can a few simple produce items. Canning is a great way to preserve the abundance great summer produce, without relying on food in metal cans, which may have Bisphenol A, a compound added to the lining of cans. (There are widely varying opinions about BPA, but some researchers point to its endocrine-disrupting effects, especially in early fetal and childhood development). This recipe uses vinegar to help with preservation so a simple water bath canning does the job...
Read MoreYummy Summer Rolls
My sister and I have always loved making summer rolls for family gatherings. They are fresh, easy, and healthy. Recently my friend Cheryl inspired me to make these again when she brought a beautiful dish of summer rolls she had created for a party. I love making these because there is a lot of room to improvise with your favorite summer veggies. This recipe is vegetarian, but you could easily use shrimp, pork, or chicken along with the vegetables. These are also fun to make with kids. They can easily help...
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 MoreFriteenie Frittatas
I have a lot of swiss chard growing in the garden. I asked friends for ideas on how to use it up, and one good friend suggested making frittatas. Of course! Like a giant baked omelette, frittatas are a wholesome vegetarian meal that can be served for breakfast or dinner. They are also a great way to use up extra veggies. While I started making frittatas I saw a great egg muffin idea from a wonderful facebook page called, “Help! Mom’s on a Health Kick!” Then it occured to me that I could...
Read MoreSweet Curried Carrots with Chive Yogurt Dressing
This is a great carrot recipe that was shared by my friend nurse Trina at our office at PL Pediatrics. It combines the sweetness of honey with spiciness of curry. The whole dish is cooled off with a greek yogurt dressing. This would be great for an Easter Dinner (just make sure the Easter Bunny doesn’t get his hands on these delicious carrots!) The recipe originally comes from Better Homes and Gardens. Baby Food Option Babies can be introduced to spices at a very early age, and roasting these...
Read MoreSpinach Gnudi
I would like to thank a fellow physician and bonified chef, Sonali (aka “The Foodie Physician“) for lending me this fantastic recipe and allowing me to try it on the Tiny Tasters. Gnudi is a cool Italian dish that is basially a “nude” ravioli! Think of a big ball of spinach ravioli filling, cooked like pasta, and served with sauce and a sprinkle of parmesan cheese. Delicious!! I let some of my Tiny Tasters try it, and it went over quite well. Some of these tasters were a little hung up on...
Read MoreVeggie Tempeh Stir Fry over Udon Noodles
Tempeh has become a new staple at our house. It’s cheap, easy to cook, and a great meat substitute. After my kids asked me to cook more vegetarian meals, I have been searching for alternative sources of protein. I haven’t been able to get the kids fully on board with tofu, but tempe was much easier sell. I think the more firm, meaty texture is a bit more familiar, and it tends to soak up the flavor of sauces nicely. I tried this recipe on a few new Tiny Tasters today, with some great reviews...
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