95% of my time is thinking about what and how to feed my kids. Most of the time it ends in defeat as I throw raisin bread on the table and say I can’t work like this! It’s really fun for everyone. I did manage to get some veggies into these banana muffins and they were consumed happily, by both me and my toddler. If you also feel that your talents aren’t appreciated in the kitchen, give this recipe a try👇🏼 Banana, Zucchini and Carrot Muffins Ingredients: • Cooking spray • 1 1/2 cups AP flour • 1 tsp. cinnamon • 1 tsp. baking powder • 1/2 tsp. baking soda • 1/2 tsp. fine sea salt • 1 egg • 1/2 cup vegetable oil • 1/2 cup granulated sugar • 1/4 cup whole milk • 2 medium ripe bananas, mashed • 1 cup shredded zucchini, liquid squeezed out (about 1 medium zucchini) • 1 cup freshly shredded carrots (about 2 small carrots) Directions: • Preheat oven to 350℉. Line 2 muffin tins with 18 liners and lightly spray with cooking spray • In a large bowl whisk together the flour, cinnamon, baking powder, baking soda and salt • In a medium bowl whisk together the egg, oil, sugar and milk. Switch to a spoon or spatula and pour the wet into the dry, mixing until you no longer see any dry bits • Lastly stir in the bananas, zucchini and carrots. Mix just until combined • Using a large portion scoop or ice cream scoop, fill the muffin liners 2/3 full • Bake for 10 minutes, rotate the tins and bake for another 12-15 minutes or until puffed, golden brown and a toothpick inserted in the middle comes out clean • Remove from the muffin tins and let cool fully on a cooling rack
Tired parent meals
Tired parent meals (sick edition)
A vegetable pot pie that isn’t lacking in flavor or texture. Mine is packed full of delicious organic veggies from @CalOrganicFarms like carrots, celery, chard, potatoes and parsnips. The ideal cozy #onepotmeal to warm you up on these chilly winter nights. #ad Recipe👇🏼 Ingredients: • 1/4 cup unsalted butter • EVOO, for drizzling • 5 green onions, thinly sliced • 4 carrots, scrubbed clean, cut into 1/2-inch pieces • 3 celery stalks, cut into 1/2-inch pieces • 2 medium parsnips, scrubbed clean, cut into 1/2-inch pieces • Kosher salt and black pepper, to taste • 2 garlic cloves, minced • 1 tbsp. each minced thyme and rosemary • 1/4 cup AP flour • 3 cups vegetable broth • 1 small bunch green chard, washed and roughly chopped • 5 Yukon gold potatoes, peeled and cut into 1/2-inch pieces • 3/4 cup heavy cream • 1 cup frozen peas • 1 sheet puff pastry, defrosted • 1 egg, lightly beaten • Flaked sea salt, for topping Directions: • Preheat oven to 400F • Bring a large 12-inch low braiser up to heat over medium. Melt in the butter and 1-2 tbsp. of EVOO. Add in onions, carrots, celery and parsnips. Sauté for 10 minutes stirring often. Season with salt and pepper • Add in the garlic, thyme and rosemary. Cook for 2 minutes or until fragrant. Next add in the flour and cook about 2 minutes. If the skillet looks too dry add in 1-2 tbsp. of EVOO as needed • Turn heat to low, add in the stock and stir, followed by the chard, potatoes and heavy cream. Remove from heat and stir in the peas. Taste for seasoning • Unfold the pastry and roll out any creases. Place on top of the mixture, it won’t reach the sides but that’s okay. Brush with the beaten egg then sprinkle with flaked salt • Bake for 25-30 minutes or until the crust is golden brown, puffed and the mixture is bubbling
It somehow feels like you just arrived yet at the same time you’ve always been here. Clearly you were waiting in the wings ready to go. Happy first birthday my littlest Marlowe Frances. You truly bring joy to everyone around you
Tired parent meals
This has been on heavy rotation in our house lately. Great way to use my favorite @calorganicfarms veggies. Recipe👇🏼 Ground Turkey Bolognese: • 5 Cal-O green onions, cut into 1-inch pieces • 4 Cal-O celery stalks, cut into 2-inch pieces • 3 Cal-O medium carrots, scrubbed cleaned and cut into 2-inch pieces • 3 garlic cloves • Extra virgin olive oil, for sautéing • Kosher salt and freshly cracked black pepper, to taste • 1 pound ground dark meat organic turkey • 3/4 cup dry red wine • 1/2 cup heavy cream, preferably organic • 1/4 tsp. freshly grated nutmeg • 28-ounce can crushed tomatoes • 2 tbsp. tomato paste • 3 bay leaves Directions: • To a large food processor add the green onions, celery, carrots and garlic and pulse until it breaks down into small pieces but doesn’t puree into a sauce • Over medium high heat bring a medium sized Dutch oven up to heat. Pour in a few tablespoons of EVOO and add in the chopped vegetables. Season with salt and pepper and cook for 6-8 minutes or until they begin to soften and break down • Add in the ground turkey and break up into small pieces. Cook for 8-10 minutes or until cooked through • Turn the heat to medium and deglaze the pan with the red wine. Once absorbed, about 2-3 minutes, add in the cream and nutmeg. Stir and cook until the cream has almost fully absorbed • Turn the heat to low and add in the crushed tomatoes, tomato paste, bay leaves and a large pinch of salt and pepper • Stir, cover with the lid and simmer for 45 minutes then place the lid fully half on and cook for another 45 minutes, stirring often. Keep an eye on it so it doesn’t reduce too quickly and burn. It’ll go from a light creamy red to a deep, darker red • Once ready, remove the bay leaves and serve with pasta sprinkled with parmesan and a drizzle of EVOO. If the sauce has thickened too much add a little water to loosen
For a good while I was making chicken cutlets every week. They’re quick and I love the combo of crispy chicken topped with a tangy, crunchy salad. This photo is a reminder to start making them again. Recipe linked in bio or write RECIPE in the comments and I’ll slide into your dms. Happy Sunday
For a good while I was making chicken cutlets every week. They’re quick and I love the combo of crispy chicken topped with a tangy, crunchy salad. This photo is a reminder to start making them again. Recipe linked in bio or write RECIPE in the comments and I’ll slide into your dms. Happy Sunday
Tired parent meals
Coop got a refresh. The ladies have arrived. We’re all very excited to be welcoming Evelyn, Patrica, Carol, Barbara, Karen and Nancy to the family. Felt right to name our broody hens after our mothers and grandmothers @dare2dreamfarms
Everyone. Is. Sick. Make my bone broth chicken noodle soup to hopefully feel better and keep the sicklings away. Recipe👇🏼 Ingredients: • 2 tbsp. extra virgin olive oil • 5 green onions, thinly sliced • 5 large celery stalks, 1/4-inch dice • 2 garlic cloves, minced or grated • 2 tsp. finely minced rosemary • 2 tsp. finely minced thyme • Salt and pepper, to taste • 1 1/2 pounds boneless, skinless chicken thighs (preferably organic) • 10 cups bone broth, (preferably organic) • 3 bay leaves • 4 medium carrots, washed and 1/4-inch dice • 8 ounces wide spiral-cut egg noodles • 1 tbsp. minced flat leaf parsley Directions: • Bring a large dutch oven or soup pot up to heat over medium. Add in the EVOO, green onion, celery and garlic. Cook for 3-4 minutes or until fragrant and the veggies begin to soften • Next add in the rosemary and thyme and cook for 2-3 minutes more. Liberally season with salt and pepper • Add in the chicken, bone broth and bay leaves. Stir, bring to a simmer then cover, reduce to low and cook for 45 minutes • After 45 minutes remove the thighs and shred using 2 forks or tongs. At this point it should shred easily • Turn to medium heat, remove the bay leaves then add the chicken back in along with the carrots. Cook for 10 minutes then add in the pasta and cook for 10 minutes more or until the pasta is tender. Stir occasionally • Lastly stir in the parsley and taste for seasoning. Ladle into shallow bowls and serve
I don’t know much about cats, but on the other hand they don’t really know much about me either. One thing I do know about, cooking. Tune-in to @tastemade’s Twitch channel on April 25th, 12pm PT/ 3pm ET where I’ll be cooking up my take on Fancy Feast’s iconic favorites, but for humans. Should be a wild time and fingers crossed cats know about me a little better after this #ad #FancyFeastPartner
The way you love them, the way they love you. We’re so lucky yours ours. Happy Father’s Day
A twist on the classic snap pea and radish salad. I add grilled sweet corn and shrimp to make it feel more like a meal along with feta and mint. It’s a good one. Comment RECIPE and I’ll send it your way, it’s also linked in bio
Still working on our house reno but took a moment to go outside and plant a makeshift herb garden. Eventually we’ll have a better space but for now it feels good to get my hands dirty
Friday night should forever and always be pizza night. Link to my favorite 🍕🍕 recipes in bio
My One-Pan Pasta with Wild Mushrooms, Zucchini and Basil is not only easy to make, it’s perfect for this chilly (and beyond freezing in most of the country) weather we’re having right now. Recipe👇🏼 Ingredients: • 2 to 3 tbsp. EVOO • 8 ounces cremini mushrooms, thinly sliced • 6 ounces oyster mushrooms, torn into 2-inch pieces • 6 ounces shiitake mushrooms, quartered • 2 cloves garlic, finely minced or grated • Kosher salt and freshly ground black pepper • 1/4 to 1/2 teaspoon crushed red pepper flakes • 13.5-ounce can full fat coconut milk • 3 cups water • 2 tbsp. nutritional yeast • 10 ounces orecchiette • 3 medium zucchini, 1-inch dice (about 4 1/2 cups) • 1/2 cup packed basil leaves, finely chopped, plus more for garnish Directions: • Heat a 13-inch nonstick skillet over medium heat. Drizzle in EVOO then add the mushrooms. Let sit to form a crust then stir occasionally until golden brown, about 10 minutes • Reduce heat to medium-low and add the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the crushed red pepper flakes. Stir • Add in the coconut milk, water and nutritional yeast. Stir, taste for seasoning adding more salt or pepper, if needed. Add in pasta and zucchini and stir, making sure the pasta is submerged in the liquid • Cover with the lid and simmer for 12 minutes, stirring every 3 to 4 minutes • Uncover add in basil. Stir and simmer until the sauce has thickened and the pasta is al dente, 5 to 6 minutes • Scoop into small shallow bowls and top with more basil and black pepper #onepotpasta #onepotmeal #vegan #vegetarian
