Brioche French Toast! Who would haven’t known you could freeze it? Here is a time saving tip that has changed breakfast for our household forever. It was my friend, Barbara who gave me the idea when she dropped off some baked goods to us the other day. “If you walk through the frozen food aisles of the grocery store, you’ll see lots of frozen breakfast item.The French toast got me thinking. What if I made... Read More
“Cherries are my favorite fruit,” says my husband. It’s the height of cherry season and we’ve been buying them by the bagfuls. The IttyBittyFoodies decided to make their own raw bar version of the Cherry Ripe bar, a chocolate from Australia where my husband and I are from. But by using fresh cherries, coconut, 70% dark cacao chocolate and cashews, we’ve managed to make a healthy, guilt-free snack that everyone can enjoy. It’s so simple... Read More
I just attended a macrobiotic cooking class today taught by Mami Ogata. The Japanese native who is a florist in Dallas -- you may have seen her creations at Yutaka Bistro in Uptown -- also teaches flower meditation and macrobiotic cooking lessons. I first learned of her macrobiotic cooking when she brought over an bento box for me after I had my tumor removed. Like so many of my tribe, she lovingly prepared a healthy, vegan meal that fed me and my spirits. Her interest for macrobiotic cooking was piqued when her husband got leukemia and she wanted to cook more healthfully for the family. The Japanese macrobiotic diet consists mainly of whole cereal grains (like brown rice), vegetables, miso soup, sea vegetables, beans and legumes. It is a clean diet and recommends fish and seafood, other animal proteins sweeteners, fruits, seasonings and sweets occasionally. Our menu today consisted of lotus root chips with guacamole, home-made beet dashi soup (made with dried shiitakes and kelp), vegetarian sushi made with brown rice, beans, carrots and cucumbers, sauteed burdock root with carrots and a chocolate avocado mousse. It encompassed all the elements of a macrobiotic meal. But the lotus root chips were so delicious! Mami made them with a Texas twist and paired the chips with guacamole. I just had to post a quick recipe as it will change your guacamole for Cinco de Mayo or any gathering. Click for the recipe.
Summer is here and it's time to celebrate America's favorite summertime dessert -- the strawberry shortcake. June 14th is National Strawberry Shortcake Day. But for a girl who grew up in Australia without this iconic American dessert, I don't have a point of reference for strawberry shortcake, except maybe images of a doll my sister used to play with. Our IttyBittyFoodies boys are Americans so we're adding strawberry shortcake to our list of American traditions (see Macy's Culinary Council's Strawberry Shortcake with Slow Roasted Strawberries and Chantilly Cream below). To kick off our summer plans, we'll be zipping off to Union Square in San Francisco this June 14th for Macy's American Icons event to celebrate National Strawberry Shortcake Day!
Today is National Meatball Day and to celebrate, Chef Kenny Bowers of Kenny's Italian Kitchen is sharing his Kenny's Midnight Meatballs recipe with Itty Bitty Foodies. The recipe aptly named after he spent many a night making meatballs till midnight after work as a way to relax. And to show his meatball love to customers, every Sunday as well as National Meatball Day, Kenny's Italian Kitchen offers $1 for an order of Kenny's 1/4 lb meatballs. A deal like that makes Sunday family suppers at the Italian-American eatery doubly delicious. Read on for the secrets to his meatball recipe.
A couple of weeks ago I had braces put in and I've inadvertently become a vegetarian. My teeth hurt so much, it has put a clamp on meat eating for a while. After days of being on a smoothie/soup diet, things got serious as I needed more calorie dense (but healthy) diet that was soft enough for me to chew. That where "Plant-Powered Families"* by Dreena Burton came in. "Plant-Powered Families" has over 100 kid-friendly, whole-foods vegan recipes and I found it useful to rally the troops to get them on board with eating more fruits and vegetables. Whether you're thinking of dabbling in veganism or just want to add more plant-based dishes to your daily diet, "Plant-Powered Families" is a healthy resource.
Weekends should be leisurely and relaxed. Our Itty Bitty Foodies are crazy about eggs and we love this easy baked frittata recipe. "Frittata" meaning "fried" in Italian is usually done in a skillet and then finished off in the oven. We had such a positive response with our Oven "Fried" Chicken Wings, we decided give this recipe a healthy tweak and do more baking than frying. Frittatas are a great way to add more vegetables in our diet as well as help clear out the fridge of odds and ends. Have a few leftover rashes of bacon or a few handfuls of spinach? Toss it in. Found a lone zucchini you didn't know what to do with? No problem. The recipe is flexible, so get your kids to add in what they like and get them cooking with you in the kitchen. This 'everything but the kitchen sink' recipe is excellent for beginner cooks. Here's what we added in our frittata recipe.
G'day! Welcome to Itty Bitty Foodies, a kid food and lifestyle blog. I'm Cheryl Collett, an Aussie writer living the US with a mission to expand the palates of my 3 active boys. Hop along as we embark on our yummy adventures together! [Read More]
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