Spiced Carrot & Apple Mini Muffins

Photo courtesy of Feeding Audrey

I recently attended the Citibabes’ Holiday Shopping event and had the pleasure of meeting the brains behind Feeding Audrey, a wonderful blog portraying the story of the journey through motherhood. I left the event with some beautiful recipe cards and wanted to share this delicious recipe. I hope you enjoy!


Spiced Carrot & Apple Mini Muffins 30 mini muffins Ingredients:

  • 2 flax eggs (see below)
  • 1.25 cups all-purpose gluten-free flour blend
  • 1/4 cup gluten-free oats
  • 1/4 cup turbinado sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cardamom
  • 1.25 cups unsweetened applesauce
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 2 red apples, grated (Fuji, Gala, or Pink Lady)
  • 2 large carrots, peeled and grated

Method: To make flax eggs, combine 6 tbsp of water with 2 tbsp of flax meal. Stir well and place in fridge to set for 15 minutes. Preheat oven to 375˚F and line mini muffin pan with liners or spray with cooking spray. Whisk dry ingredients together in a large bowl. In a separate bowl whisk together applesauce, oil, vanilla, and flax eggs. Slowly stir the wet ingredients into dry ingredient, fold in the grated apples and carrots. Place 1 tbsp of batter into muffin pans. Bake for 25 minutes or until center comes out dry on a toothpick. Cool on a wire rack.


This recipe and photograph are courtesy of www.FeedingAudrey.com

Proud to Be A Mama Gift Giving

Proud to Be A Mama Gift Giving
By Laura Cipullo, RD, CDE, CEDRD and Mom


Are you in need of a last minute gift? Two weeks ago I found these great finds at the Citibabes Holiday Shopping Event. So read on to support moms and I am sure you will be known as one of the coolest gifters this season.

Photo Credit: JD Hancock via Compfight cc


Moms Are Rocking It. Here are five great companies with entrepreneurial moms and one with a dad that have great products worth gifting this season. So support other moms and give a healthy gift.


The Poncho Baby Nursing Cover – OMG this soft cover is amazing for private breastfeeding in public and can double as a stroller cover. This is the best baby shower gift or holiday gift for those expecting!! And the covers are made in the USA!! Such a cool concept for progressive moms in a big city! www.ponchobaby.com


Kalulu Kids – Just love this Brooklyn mom and her beautiful tunics for both boys and girls!! They are soft, super cool and versatile. I asked mom Milbert to make one for me. I love them so much that I want to wear them!!  Oh, they may look French, but these petite garments are proudly made in the USA and do not have a pretentious price tag!! www.KaluluKids.com

Little Duck Organics – Okay, so a dad of three started and runs this company. LDQ are cute and healthy snacks, but my favorite thing about this product is that the cups of grains come in a container that converts to a garden complete with seeds. After baby eats the cereal, plant the dish in some soil, water and watch it grow. Superfragilisticexpialidocious! Stuff stockings with these snacks or gift to new moms!! www.LittleDuckOrganics.com

Bitsy’s BrainFood – Want smart children? Want healthy kids? Two moms, Maggie and Alex have created the first educational cookie that contains omega 3 fatty acids. The cookies are letter shaped for education and contain omega 3 fatty acids for brain development. These intelligent moms got it right, because they put the correct form of omegas – DHA from a fish source in their cookies. And did I tell you they contain ½ serving of fruits and veggies? Yup! I am such a fan that I have now become their spokesperson!! Check out the educational and interactive site www.BitsysBrainfood.com and look for my blogs in the grown up’s section.

Atolya – Another brilliant mom just started this brilliant company about two months ago. She is selling the most beautiful Turkish bath towels. Sima, mom and founder of Atolya is originally from Turkey where they use very soft but thin linens. So they absorb the water quickly but dry even faster. The towels are multipurpose!! They can be used for bathing, sun bathing, as a sarong or even as a throw. And they are super light so ideal for beach days or traveling. They are the perfect gift for a new home, a new couple, or a traveling family. www.atolya.com


Diabetes-Friendly Roasted Veggie Mac & Cheese

The winter holidays are just around the corner. And we’re sure you’re as busy as we all are trying to prepare gifts, holiday dishes, and our homes to entertain our family and friends. This past Thanksgiving we posted an allergy-friendly recipe, so we wanted to continue that tradition and share a dish from Laura’s new book: The Diabetes Comfort Food Diet Cookbook. We chose the Roasted Vegetable Macaroni and Cheese recipe, because its diabetes-friendly and a great comfort food for the snowy nights to come. We hope you and your families enjoy a happy and healthy holiday season!

Roasted Vegetable Mac and Cheese
6 servings


  • 1 head cauliflower, cut into large florets
  • 1 large onion, cut into wedges
  • 1 yellow or red bell pepper, cut into eighths
  • 2 tsp canola oil
  • 8 ounces whole grain elbow pasta
  • 2 cups 1% milk
  • 2 tbsp whole wheat flour
  • 1/2 tsp dried mustard
  • 1/4 tsp salt
  • 1 1/2 cups shredded reduced-fat sharp Cheddar cheese
  • 2 tbsp grated Romano cheese



  1. Preheat oven to 350˚F. Coat an 11″ x 7″ baking dish with cooking spray.
  2. On a rimmed baking sheet, roast the cauliflower, onion, bell pepper, and oil for 30 minutes, stirring once, or until the cauliflower is golden brown. Remove from the oven to a cutting board and chop the roasted vegetables coarsely. Add to the prepared dish.
  3. Meanwhile, prepare the pasta according to package directions. Drain and place in the dish with roasted vegetables.
  4. In a medium saucepan, whisk together the milk, flour, mustard, and salt. Cook for 4 minutes, whisking, or until the mixture begins to thicken. Stir in the Cheddar and Romano and cook for 2 minutes, or until melted. Pour over pasta and vegetables, tossing to coat. Bake for 20 minutes, or until bubbling.

Should kids be allowed to sit at the ADULT table?


Photo Credit: Putneypics via Compfight cc

Should kids be allowed to sit at the ADULT table?
By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team


With Christmas and the remaining winter holidays now upon us, we’ve seen a wide variety of yummy new recipes and neat ideas for preparing and serving a spectacular holiday dinner. Whether it’s roasting a terrifically juicy turkey, setting a beautiful holiday table, or even accommodating guests with food allergies and aversions…we’ve seen it all. One recent article that really stood out for us discussed eliminating the infamous (and sometimes dreaded) “kids’ table.”


I don’t know about you but, as a child, I remember spending all of my holiday dinners at the kids’ table! Surrounded by cousins and siblings, I had a wonderful time goofing around, giggling boisterously and enjoying dinner with people my age. There was, however, an unspoken desire to graduate to the ADULT table. When my cousins left for college and then returned home for the holidays, I noticed that they had earned seats at the highly coveted ADULT table. I must admit that I was more than just a little bit jealous! When would I get to sit there? What mature and important topics would the adults be discussing at that most desirable grown-ups’ table?


I can remember sneaking over to the ADULT table when I’d finished my meal to listen in on all those grown-up conversations. It was surely one of my most favorite things to do! And when I finally became old enough to officially join them, I loved every minute of it. My time at the grown-ups’ table and the discussions I shared with my elder relatives were incredibly important to me. In fact, I can still remember some funny stories that were told over countless family meals. However, I also remember my childhood meals shared with my younger family members…and I always had just as good a time at the kids’ table.


A recent editorial column in Bon Appétit suggested that parents should “lose the kids’ table.” It clearly stressed that having the entire family together, regardless of age, creates better dinners and memories for families. I think I have to agree with them. While it may take some effort to keep the dinner conversation “kid-friendly,” you’re crafting more bonding time with your children, therefore making memories that will last a lifetime.


Now, when it comes to holiday meal seating plans for my kids, the deciding factor is simply the space available. If we have room or access to an ample-sized table at our holiday functions, we most certainly have the kids join us to eat their meal. I enjoy sharing stories with, and talking to, the kids. It helps us all to create wonderful new and lasting family memories. Sometimes, however, when we have limited accessible table space, we’re actually forced to set up a kids’ table. But I don’t think they really mind too much; the kids get to spend quality time with their cousins and bond over their own fun-filled conversations and meals.


Do you have a kids’ table at holiday and family get-togethers? Does the amount of space you have in your house/apartment play into the decision? Or do the kids and adults sit together at the same table? We’d love to hear your take!


Photo: Ellen Silverman and Cooking Light

Also, we wanted to share these amazingly delicious holiday side dish recipes from Cooking Light! I mean, how good do these roasted brussels sprouts look?

PB&J Cookies

We’ve been searching for great gifts to give to our coworkers, friends, and families this holiday season. We love the idea of making gifts in place of purchasing gifts. And sometimes all you need is a batch of freshly baked cookies to make a great gift. We found this wonderful recipe for PB&J Cookies from our friends over at Cooking Light and we can’t wait to wrap them up in festive holiday gift bags and send them on their merry way!

Photo Courtesy of Cooking Light

PB&J Cookies


  • 2 cups all-purpose flour (feel free to substitute for gluten-free flour, if needed)
  • 1/4 tsp salt
  • 3/4 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 1/2 cup chunky peanut butter (or nut butter of choice)
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • cooking spray
  • 7 tbsp preserves of choice (we used grape!)
  • 1 tbsp lemon juice, freshly squeezed


  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.
  2. Place sugars, nut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.
  3. Lightly coat hands with cooking spray. Shape dough into 36 balls (~2.5 tsp each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.
  4. Preheat oven to 350˚F.
  5. Uncover dough. Bake at 350˚F for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.
  6. Place preserves in a small microwave-safe bowl, and microwave at high for 20 seconds, stirring once. Add the lemon juice, stirring until smooth. Spoon about 1/2 tsp preserves into  the center of each cookie.
  7. Serve or wrap for a holiday gift!


Recipe and photo courtesy of Cooking Light.

Scheherazade Casserole

I am excited to share this recipe from one of my favorite cookbooks: the Moosewood Cookbook. It’s eggless and can be made a day in advance if needed. I especially love this recipe as it continues to taste great, even when served as a leftover dish!


Photo courtesy of www.MollieKatzen.com

Scheherazade Casserole
Serves 6-8


  • 1 cup raw bulgur
  • 1 cup boiling water
  • 1 tbsp olive oil
  • 2 cups minced onion
  • 3 large cloves garlic, minced
  • 1/2 tsp salt
  • 2 tsp cumin
  • 1 1/2 tsp basil
  • 1 large bell pepper, diced
  • 3/4 cup dry soybeans (need to be soaked for a minimum of 4 hours)
  • 1 14 1/2 oz cans of tomato, drained
  • 2 tbsp tomato paste
  • 1/2 cup (packed) finely minced parsley
  • 1-2 cups crumbled feta cheese
  • black pepper and cayenne to taste


  1. Preheat oven to 375˚F. Lightly oil a 9×13-inch baking pan.
  2. Place the bulgur in a small bowl. Add boiling water, cover with a plate or lid, and let stand for at least 15 minutes.
  3. Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt, and seasonings. Stir occasionally as you sauté over medium heat for 5-8 minutes. Add bell pepper and sauté about 5 minutes more.
  4. Drain the soybeans, if necessary, and place them in a blender of food processor with 1 cup fresh water. Grind until the soybeans resemble a course batter. Transfer to a large bowl.
  5. Add the soaked bulgur and sautéed vegetables to the soybeans. Stir in the tomatoes, breaking them into bite-sized pieces. Add tomato paste, parsley, and 1 cup of feta. Mix well.
  6. Spread into the baking pan and sprinkle the remaining feta on top. Cover and bake for 30 minutes at 375˚F, then uncover and bake 15 minutes more at 350˚F. Serve hot and enjoy!


Recipe sourced from the Moosewood Cookbook.

The Picky Eater Chronicles

The Picky Eater Chronicles

Photo Credit: Leonid Mamchenkov via Compfight cc

Let’s set the scene. Just two years ago, my kids refused to eat turkey and mashed potatoes as well as all the other traditional Thanksgiving fixings. Well, we’ve come a long way during the past two years as my children tasted, refused and sometimes even protested about trying new foods. But this past Thanksgiving served as a milestone holiday for my family.

My older son Bobby ate turkey, corn and mashed potatoes. Although the food was neutral in color, it was a big step forward. Remember that two years ago, he refused all of the Thanksgiving holiday foods. I did bring my younger son Billy foods I knew he liked because I know he will simply refuse to eat rather than try something new at someone else’s suggestion.

I brought Billy a PB and jelly sandwich, sweet potato cranberry Squeezer, dried mango and freeze-dried peaches. He sat next to his father and his pop. I heard Pop (my father) tell him he needed to eat animal protein to grow tall and be strong. His cousins chimed in to say he already was super strong…especially while playing football earlier that day. Meanwhile, my husband’s father expressed his bewilderment about how my son could even grow at all while eating these foods.

Well, I love—not!—how everyone thinks that it’s okay to comment about my son’s food intake. I could easily comment on everyone else’s food choices and behaviors around eating but I don’t. My Billy quietly took it all in and happily ate his sandwich. Mind you, when it was time for dessert, both of my kids refused the pies and the cheesecake. They chose to eat ice cream…and left without a fuss.

So while Bobby’s intake certainly has improved, it’s not a nutrition regimen to brag about even though he’s come a long way. It just makes me happy to have an easy, protest-free meal. Meanwhile, my younger Billy, the pickier of the two from the very start, continues to need lots of exposure to new foods. But kids are funny; you just can’t force this issue.

Later on Thanksgiving night, I talked with Billy and told him I was okay with his food choices. I said it may be true that he might be a little taller if he chose to eat a bigger variety of foods…especially foods with more protein. I asked if he was interested in trying more foods… particularly if we kept his attempts just between us. He smiled his devilish smile and we hugged.

Photo Credit: © simplyAIM via Compfight cc

After food shopping on Sunday, I gave both boys half a bagel with cream cheese and jelly. And that’s when the drama began! I was simply asking them to try one bite… one lick…one touch…one anything! Bobby took a bite, said it was okay, but wanted his grilled cheese sandwich. So I made him his grilled cheese sandwich. Billy, on the other hand, carried on and on…until he finally tried it…but not before breaking down in tears. Actually, I really do think he liked it, but I doubt he will ever admit that he did. So, what was supposed to be a neutral and calm tasting experience became emotionally heightened—probably more harmful than helpful. I made turkey tacos for dinner that night. Bobby said he would try a taco but freaked out when I added the fixings. He went into a total tail spin. Meanwhile, Billy ate the taco shell in pieces and dipped his finger in the guacamole and held the black beans. That was a huge success—a giant step for Billy. Bobby continued his rant until I asked if there was a part of the taco he might be willing to eat. He chose the turkey meat.

So I sat there with them while they finished eating; my husband and I were already done eating by that point. And then I grabbed a clementine…and enjoyed it even more because the boys joined me. The three of us happily peeled, shared and ate about four clementines. So what started as just another challenging meal time ended up being fun and fruitful. I do wish these special moments with my sons could be tear free, but I guess life would be far too easy then!

Leftover Turkey Soup

Leftover Turkey Soup

I don’t know about you but I still have quite a bit of turkey leftover from Thanksgiving dinner. We’ve been eating sandwiches all weekend and wanted to try something different to use up the last of the turkey. Luckily, with a bit of recipe searching I was able to whip up a quick, and tasty, Leftover Turkey Soup:

Photo Credit: Lori L. Stalteri via Compfight cc


  • 3 cups broth of choice (check out this great recipe to make your own turkey broth)
  • 2 cups leftover turkey, shredded
  • 2 cups milk or dairy-free milk alternative
  • 1 can beans of choice (I used black beans to add more color)
  • 1 cup of frozen corn or frozen veggie of choice
  • ¼ cup all-purpose flour
  • 1 large onion, chopped
  • 2 stalks of celery, chopped
  • 1 large carrot, chopped
  • 1 clove of garlic, minced
  • 1 tbsp oil of choice (I used organic canola oil)
  • 1 tsp chili powder (you can make it 2 if you prefer spicy)
  • ½ tsp cayenne pepper (optional)
  • salt and pepper, to taste
  • fresh parsley for garnish



  1. Heat oil in a large stockpot. Add chopped carrots and celery. Cook for 3-5 minutes, stirring occasionally.
  2. Add chopped onion, minced garlic, chili powder, and cayenne pepper (optional), stirring occasionally.
  3. Add broth and bring to a boil. Reduce heat to medium-low, cover and allow to simmer for 10-15 minutes.
  4. In a separate bowl, whisk milk, flour and salt. Add to soup and stir until incorporated. After roughly 5 minutes, you should see the soup thicken slightly.
  5. Add the shredded turkey and corn. Season with salt and pepper, if desired. Simmer for an additional 10-15 minutes. When ready to serve, garnish with chopped parsley.


We hope you enjoy this recipe! What do you do to use up leftover turkey after Thanksgiving?