white vinegar Archives

Baby Breakfast: Green Pancakes

January 5, 2020 by Kristin Leave a Comment

Nothing could have prepared me for how much work feeding an infant would be. Perhaps I made life more difficult by going the Baby Led Weaning route, but at the time {6 months} it felt like the right approach. Five months later {at 11 months} I couldn’t be happier that we toughed out the messes and the meal prep. Fixing Ezra’s meals for the week is still a ton of work, but I’ve come up with a few “go to” recipes that make it easier. And seeing how independent of an eater he is just lights me up. His fine motor skill development and appetite for textures and flavors are pretty incredible.

I created this Green Pancake recipe as a solution for weekday breakfasts. I wanted a meal that was packed with nutrients, sized/textured for self-feeding, and easy to make in bulk then freeze. I’ve been modifying this pancake recipe in some form over the past decade – it’s wonderful!

I use a cookie scoop to make baby-sized green pancakes. I keep a few in the fridge for the current week and store the rest in the freezer for future breakfasts. I’m guilty of snacking on a few green pancakes here and there too!

Spinach & Parmesan Deviled Eggs

November 28, 2016 by Kristin 5 Comments

It’s potluck h’orderves season which, for someone who loves tasting bites of everything, is the greatest time of year! Growing up, there were two dishes that were sure to be on my grandma’s kitchen counter before a special occasion meal: a relish tray and deviled eggs. Now that I’m in Austin and, well, it’s 2016, counters are more likely to be filled with hummus and charcuterie than Grandma’s classics.

But over the past couple years, there’s been a resurgence of deviled eggs on restaurant menus. And not your typical deviled eggs, super fancy pants deviled eggs. So when I unpacked a package full of La Terra Fina spinach dips into my fridge and placed them next to a carton of eggs, putting the two together in a dish seemed like the obvious way to whip up some fancy pants deviled eggs.

There a few wonderful things about this recipe. First, the ingredient list is minimal and there’s no “salt and pepper, to taste” line in the instructions. So when your mind is in party-mode and you’re more interested in remembering to put on mascara than worrying about the right balance of salt, this recipe’s got ya covered.

Second, this dip is made with Greek yogurt which is much lighter than mayonnaise. And if you’re going to eat an embarrassing amount of deviled eggs in one sitting {like me}, a lighter deviled egg will allow you to move on to your next bite a little more comfortably.

And lastly, it’s a fun and easy way to change up a classic dish!

Although I received compensation to create a recipe for La Terra Fina, the opinions in this post are completely my own and based on my experience.

Homemade Gluten-Free Waffles {Topped With An Egg}

January 19, 2015 by Kristin 3 Comments

For years, I’ve used this pancake/waffle recipe. It yields the fluffiest, most perfect pancakes or waffles you can imagine. And it served as a my go-to base batter for several different flavored waffles. There was never a need to modify, until I went gluten-free.

For six months, I’d been dreading substituting gluten-free flour in this recipe. I had a fear that they’d be flat and dense and that my biggest homemade breakfast go-to would be gone. But after playing around with gluten-free flours, baking powder, and baking soda for the past few weeks, I was finally ready to give gluten-free waffles a shot.

And I’m so glad I did. I also swapped out the dairy with coconut oil and coconut milk to make these waffles dairy-free in addition to gluten-free. And I’m happy to report that these waffles are every bit as delicious as I remember!

When using gluten-free flours, be sure to check the label for other allergens, such as dairy {Cup for Cup contains milk powder}. I used King Arthur gluten-free multi-purpose flour for this recipe. And I am expecting a package full of Bob’s Red Mill gluten-free flours in the mail to play around with as well.

Hummus Deviled Eggs

January 17, 2014 by Kristin 2 Comments

After reading one of the many things you’re doing wrong lists out there, I had to try peeling boiled eggs the right way. I started with Martha Stewart’s instructions on how to make perfect hard-boiled eggs. And then finished by placing the boiled eggs in a large bowl filled with ice water and one teaspoon of baking soda.

Let me just tell ya, this was the least stressful egg peeling that’s ever gone on in my kitchen. From this point forward, I’m a baking soda believer.

And then I went on to experiment with the ever so classic deviled egg. Truth be told, I had some 365 light mayo in my fridge that tasted like poison and I needed an alternative. Hummus seemed like the logical route. This recipe needs some tweaking, but I’ll give you the ingredients and measurement starting points to get going.