Author Archives: thelittlestfoodie

Zucchini Applesauce Oatmeal Cookies (with ginger & apricots)

Yes, they have sugar, but no oil or butter. Made them this morning, my 2yo loves them, and I have to force myself to stop eating them.

Adapted from the recipe on this awesome blog:

  • 1 c whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp nutmeg
  • 1/4 c applesauce
  • 1/2 c dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 c shredded zucchini, squeezed
  • 2 c oats
  • 1/2 c chopped crystallized ginger
  • 1/2 c (heaping) chopped apricots

* might use a little less ginger next time. I loved them, but they were a little spicy for my toddler


1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with cooking oil (I used coconut oil).

2. In a medium bowl, mix together flour, baking soda, salt, cinnamon, cloves, and nutmeg.

3. In a large bowl, mix together applesauce and brown sugar. Add egg and vanilla, whisking to blend. Add zucchini and stir to blend.

4. Stir in flour mixture, then stir in ginger and apricots.

5. Drop cookie dough in heaping tablespoonfuls, 2 inches apart, onto prepared baking sheets. Bake for 10-12 minutes or until cookies are set. Remove cookies from pans and cool on wire racks.



Spinach Mushroom Pizzadilla

Got Liv to eat some spinach!  Super easy and fast meal.  Adapted from here:


  • wrap or tortilla of choice
  • 4-5 garlic cloves, rough chopped
  • about 5 mushrooms
  • large handful of spinach
  • black olives, chopped/sliced
  • pizza sauce
  • mozz cheese (I used Daiya)

saute garlic, mushroom, & spinach then move to a bowl.  add black olives to bowl.  wipe out pan and add a little more oil.  Lay out your wrap and spread some pizza sauce on half, layer with cheese, and spinach mixture.  Fold over and lay in pan until crispy then flip and crisp other side.

Done.  Eat!  I served with a side of sweet potato tater tots.  yum.


[Kim G]


Fresh Marinara Sauce – so easy!!

This recipe is adapted from Jason Wrobel, chef and star of “How to Live to 100” on the Cooking Channel. (

It’s so easy – you just plop everything in a food processor and you’re done!

  • 3 – 4 Roma (or any) tomatoes, chopped
  • 2-3 crushed garlic
  • 1/2 onion (I use a whole small), chopped
  • 2 cups soaked sundried tomatoes (reserve the soaking water for blending later) (I also have skipped the soaking step and it was fine)
  • 1/4 cup olive oil
  • handful fresh basil
  • 1 Tbsp Oregano
  • 1 Tbsp lemon
  • S & P to taste

Optional additions (I add them all)

  • 1 carrot
  • 1-2 kale leaves
  • mushrooms

Blend all ingredients in a food processor, adding the reserved soaking water until you get the consistency you want (It will be slightly chunky).

You could just plop it fresh onto some warm quinoa or pasta and call it a meal.  The first time I made it the raw garlic was too intense so I simmered it for a while to blend the flavors.  The next time I made it, I only heated it slightly because it was SO delicious fresh from the processor.

I threw in some kidney beans with my pasta just to add some more fiber and protein to round the meal out.



[Kim G]


Black Bean Burger Patties


  • 115 ounce can black beans, drained and rinsed
  • 1/2cup finely crushed tortilla chips (preferably blue corn)
  • 1/3cup salsa plus additional for serving
  • 1/2cup 50% reduced-fat grated cheddar
  • 1large egg, lightly beaten
  • 1scallion, white and green part, finely chopped
  • 1/4teaspoon black pepper
  • 2teaspoons vegetable oil
  • 4butter lettuce leaves (optional)


1. Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, scallion and black pepper. Set mixture aside 10 minutes, then shape into 4 patties.

2. Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight ( I recommend Overnight)

3.Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Add remaining oil, flip patties and cook until underside is golden, 4 to 5 minutes. Remove from heat and serve topped with salsa and lettuce, if desired, on buns or I used whole wheat pita pockets. 

Olivia loved eating the patties and my husband and I ate them as a burger in the pita pockets.

Posted by Yvone


Nutritional facts per pattie: 342 calories, 18g protein, 48g carbs, 7g fiber, 845 mg sodium.


Sunflower Seed “Salad”

This raw recipe is filled with wonderful nutrients and was very easy to make – only took about 5 minutes! It would go great on toast, crackers, plopped on top of a green salad, or just plain in a bowl (that’s how Olivia ate it).

The recipe was adapted from this blog:

  • 1 cups sunflower seeds, soaked (I soaked for about an hour)
  • 1/2 teaspoon mustard powder (or use already prepared mustard)
  • 1/4 cup chopped celery (I used dried celery salt)
  • 1/4 cup chopped carrots
  • 1 garlic cloves, minced
  • 2 tbsp lemon juice
  • 1/2 tbsp capers
  • 1 tbsp dulse flakes (or any seaweed flake)
  • 1-2 kale leaves, chopped

Throw everything in a food processor and blend until it is pate consistency.  done!


[Kim G]

Multi-Use Veggie Sauce

I’m always trying to find ways to cram veggies into recipes and one of the easiest ways to blend a bunch of veggies together is to make a “sauce.” This sauce can be used on recipes such as pasta or homemade pizza.

1/2 Sweet Onion

3-7 Cloves of Garlic (to taste)

2-3 Tomatoes (to taste)

Fresh Basil

1 Zucchini

1 Red Pepper

Mixed Greens (Chard, Rhubarb,Kale)

3-5 Carrots

Italian Seasoning Herbs

Beets (optional)

Olive Oil

Sea Salt

Parmesan or Romano Cheese (optional)

Chop all veggies. Saute the onion and garlic in olive oil. Add Italian seasoning and basil. Add veggies. You may need to add a little water to reduce the veggies. One veggies begin to soften, use a hand blender to blend the veggies into a chunky sauce. Continue to simmer and add salt and cheese to taste. The blend should taste like a “sauce.” Without the beets, the sauce will have an orange color. With beets, the sauce will appear bright red.

Italian style Potato & Escarole Soup

I am in love with this new cookbook I recently purchased.  Wild About Greens by Nava Atlas

I don’t think there is anything in this book I’m not excited to make.  I love escarole and I love soup this time of year so when I saw this recipe – had to try it!

I use a slotted spoon to take out the potatoes, carrots, and chickpeas for Olivia.  And I finely chop the escarole before adding it to her plate.  Sprinkle a little nutritional yeast on top to add a little cheesy flavor.


  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 6 medium or 4 small potatoes (russet or golden), peeled and diced
  • 2 medium carrots, peeled and chopped
  • 1 32oz box of low-sodium veg broth
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 can chickpeas or cannellini
  • 1 medium head of escarole, chopped and rinsed really well (this would also work with any other type of green)
  • 1/2 cup fresh parsley
  • S & P to taste
  • Tamari sauce to taste (I added to recipe b/c I thought it could use a bit more flavor).  Braggs Liquid Amino would work too.
  1. Saute onion in oil or water until soft.  Add garlic and saute a bit more
  2. Add potatoes, carrots, broth, basil, thyme, and two cups water.  Bring to boil, then cover and simmer until potatoes are soft (about 20 min)
  3. Stir in the chickpeas, escarole, tamari if using, and half of the parsley.  simmer until escarole is tender (8-10 min)
  4. Mash some of the potatoes to thicken the soup some.  Stir in remaining parsley, salt & pepper to taste.



[Kim G]