A peek Into My Kitchen: Seedy Granola #nutfree #allergyfriendly #breakfast

I love granola, but, as the mom of a kid with nut allergies, most packaged brands are off-limits.  This is an easy recipe which, even if your household is allergy-free, is a much cheaper, healthier option than most of what you can find in your supermarket’s cereal aisle.

Note: Some people who are allergic to tree nuts also cannot have coconut, in this case you can easily substitute canola or other mild vegetable oil.  Likewise, any seeds which pose an allergy risk can also be omitted. If you are cooking for someone with a severe allergy, check packages to make sure that the oats, seeds and dried fruit you have purchased have not been packaged on a line with nuts.

Seedy Granola


A peek Into My Kitchen: No Cook Coconut Chia Pudding

Ch-ch-ch-chia…almost no child of the 80’s can’t sing that theme song (in fact, I bet you’re thinking about googling it right now 😉

It turns out that those little chia seeds, also known as salvia hispanica, are also an incredibly healthy and ridiculously fun food. They are high in protein, omega-3s, antioxidants and a whole host of other nutrients and super high in fiber.  Better yet, they absorb whatever liquid you mix into them and form a gel or pudding, which make a great filling snack.  (If you’re a mom, and you never forget to eat, then I want to know your trick!)


A peek Into My Kitchen: Baked French Toast



French toast is definitely a favorite family breakfast, but there are few mornings (even Sundays) when I want to stand over the stove making piece by piece and worrying about keeping them warm in the oven so that we can all eat together.

With this recipe, I slice the bread, stir the ingredients together…stick it all in the oven at one time and we can all sit down to eat french toast together 🙂



Baked French Toast


1/2 stick unsalted butter

3 Tbsp maple syrup/honey/agave nectar

2/3 c apple juice/apple cider/orange juice

4 large eggs

1/4 tsp cinnamon

1/4 tsp salt

6-8 slices of challah or other bread


A peek Into My Kitchen: Laaaazy Baked Pancake

I love to make pancakes for my family…except for the standing over the stove and making them part ;)  I've noticed that pancake-making seems to fall into two scenarios when hungry kids are involved–1)the pancake-maker in question stands at the stove making batch after batch until everyone else is full and then gets (if lucky) to sit down and eat a couple him or herself OR 2)the pancake-maker simply scarfs down a couple of pancakes right out of the pan while standing over the stove making batch after batch.

Neither scenario results in that Norman Rockwell pancake-eating family togetherness that one imagines while whipping up a batch of batter.

The solution?  A pancake (sort of) baked in a casserole dish which can be cut into pieces to feed everybody.  Genius, huh?


A peek Into My Kitchen: Tomato-Rice Soup

I just love soup and am always trying to come up with new not-too-complicated recipes to keep me in my soup and keep the DH and kids happy.

This soup, with some toasted grilled cheese and some cut up veggies is a really filling, easy shmeasy and totally multi-age pleasing meal!

Note: You could totally replace the rice with any little pasta shapes–stars, alphabet noodles etc.  Just cook them first, or they will soak up all of your soup!

Tomato-Rice Soup

Serves a family of 4, with leftovers for lunch

1 Tbsp olive oil

1 onion, chopped

2 cloves garlic, chopped

2-3 carrots, sliced (about 1 cup)

1-2 stalks celery, sliced