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Category Archives: green baby

csa eats! red beet pancakes

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red beet pancakes from weelicious

  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • medium beets, roasted & pureed (about 3/4 cups)
  • 1 1/4 cup milk
  • 1/3 cup plain greek yogurt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  1. Sift the first 5 ingredients into a bowl.
  2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
  3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
  4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
  5. Serve with desired accompaniments.
  6. To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months

csa eats! sweet potato pancakes

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these were yummy and a big hit with the toddler who loves all things pancake!

sweet potato pancakes from weelicious

  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil (I used coconut oil)
  • 1 cup sweet potato puree (I baked sweet potatoes, peeled and chopped, in a 400 degree oven for 45 mins and mashed)
  1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, whisk together the remaining ingredients.
  3. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  4. Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
  5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  6. Flip the pancakes and cook for one minute longer.

homemade almond milk

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YUM! this was SO easy to make and tastes so amazing. I found so many recipes that were all basically the same. The one I liked the most was this one from Oh She Glows because she had awesome pictures! I used her recipe but didn’t include all the ingredients she used. Just the 2 Medjool dates and 1/2 tsp of my homemade vanilla extract. Be sure to check it out, especially the links at the end that mention safe almonds to buy. I used raw almonds from Trader Joes. I bought this nut milk bag from amazon. Unfortunately it tore in 3 different places along the seam while I was using it. I wasn’t even squeezing it hard. Piece of crap. I am returning it and hope to buy a better one.


Homemade Vanilla Cinnamon Almond Milk from Oh She Glows

Yield: 3.5 cups


  • 1 cup raw almonds, soaked in water
  • 3.5 cups filtered water
  • 2-4 pitted Medjool dates*, to taste (I used 2 large)
  • 1 whole vanilla bean*, chopped (or 1/2-1 tsp vanilla extract)
  • 1/4 tsp cinnamon
  • small pinch of fine grain sea salt, to enhance the flavour

1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.

2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.

3. Blend on highest speed for 1 minute or so.

4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.

5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.

6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting.

baked banana oatmeal

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made this for the toddler and I. it was so easy and so delicious! will definitely be making it again. think I will try it out with some blueberries. also it tastes yummy if you put a little maple syrup on top right before you eat it 🙂

baked banana oatmeal from the pistachio project


2 cups oats
1 tsp baking powder
1/8 tsp salt
1/2 – 1 tsp cinnamon
1 1/2 cup milk
1 egg
1 mashed banana
1 -2 sliced banana

Mix wet ingredients (including mashed banana but not the sliced) then add dry ingredients. In greased pan (I used a round pan but anything in the 8×8 size will do) place 1/2 sliced banana. Pour oat mixture on top and then top with remaining banana. Bake 375 for 25 minutes.

homemade coconut milk

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I followed this recipe by Crunchy Betty. I bought this organic unsweetened shredded coconut from whole foods.

I think it tastes great!! But Matteo wouldn’t drink it. I think it was a tiny bit gritty, so next time I will try straining it in a nut milk bag instead of the fine mesh sieve like the recipe called for. it is definitely thinner/more watery than the store bought so I wonder if that is bothering him. also I only added a very very tiny amount of honey which I am sure is part of the issue as well. he probably wants it sweeter because that is what he is used to. he did drink it in his fruit smoothie though no problem!

I am also going to try making coconut milk using store bought canned coconut milk like in this recipe for coconut milk tonic form the nourishing gourmetnative forest and natural value canned coconut milk are the only ones that don’t have BPA in the cans supposedly. oh and I won’t add the calcium powder like the recipe says…..

I would like to try to stay away from store bought boxed coconut milk b/c of Carrageenan. that stuff is in everything. it is in some of the almond milks as well as in all the almond and coconut milk yogurts. it is NOT in the canned coconut milks though, well at least not in the native forest, trader joes or the whole foods brand.

dairy free chocolate cupcakes and peanut butter frosting

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happy 2nd birthday to my darling baby boy!!!!

happy 2nd birthday to my darling baby boy!!!!


chocolate cupcake recipe from milk allergy mom – they were really yummy! I just wish they were more chocolatey! I think next time a nice big handful of enjoy life chocolate chips in the batter would be a perfect addition!

peanut butter frosting from – though I only used 1 cup of confectioners sugar, which was perfect, any more and it would be insane. also I used coconut milk instead of soy. you have to whip it for a while in the mixer to get it nice and fluffy! hard to spread though on the cupcakes. had to pat it on. so it didn’t make for a pretty presentation but oh boy did it taste yummy!!


green baby: home made play dough!

this was so easy to make!! the recipe makes a very large batch, and I only had enough salt for one batch but wanted 4 colors! so instead of adding in one color of the food coloring like it indicated, I just made the recipe w/o food coloring. then I divided that cooked play dough into 4 separate bowls. I added a different color of food coloring to each bowl. I had the “market pantry” (target brand) 4 pack of food coloring. each bottle was .3 oz and I used the entire bottle. red, blue, green and an orange/yellow. now I don’t recommend doing this b/c you then need to knead the food coloring into the dough ball. needless to say my hands are still VERY stained! I have tried soap, vinegar and nail polish remover. the green food coloring is the only one that really stuck to my skin! and that was the third color I did out of the 4. WEIRD!!! once the 4 color doughs were mixed, I then divided each ball into two balls. so it was enough dough for two balls of each color. we are giving one set as a gift and the other to keep. it was very helpful that my cousin already made this recipe for us as a christmas gift so I knew the consistency to look for. kinda hard to explain but a good indication is when you are trying to stir and the dough just clumps up into a huge ball and sticks to the spoon. it is very soft a pliable.

Homemade Play Dough recipe from art nest

makes about 2.5 Cups

1 1/2 cups of flour
3/4 cups of salt
1 1/2 cups water
1 TB vegetable oil (I used sunflower seed oil)
1/2 TB cream of tarter (this is 3 tsp, now I want a 1/2 tbsp measuring spoon!)
*food coloring – I use the liquid kind

Mix all of the ingredients into a saucepan. Add the food coloring to your liking. – Children can help with this step

Adults only –
Set your stove top to medium-low (about a 2.5 on a glass top stove). Stand by the pan and stir occasionally. When the batter look is gone and the ingredients start staying together when you stir (5-8 minutes), remove the pan from the heat. Lay out some wax paper and scoop play dough onto the wax paper. I can usually start kneading right away, but make sure that you check the dough for heat – you don’t want to burn yourself!
Once the dough has been kneaded into a nice texture, place in an airtight container or zip lock. The snack sized zip locks work beautifully.