Petite village

Posted by Petite Village on February 06, 2012 07:34 am 0 comments

   By Gabriella Vetere, RD   Now that all the holidays are out of the way, there are no more excuses for not cooking a healthy meal or spoiling your dinner with cookies.   I know it’s sometimes hard to stick to healthy eating habits when you are constantly rushing to a meeting, picking up kids, or studying for exams-but with thoughtful planning and thought, things can be easier on you.   One big tip is to make a healthy recipe that you can keep in the refrigerator for days, yet gets better with time. One recipe that my mother...

Posted by Petite Village on January 31, 2012 02:47 pm 0 comments

  Are you looking for some inspiration and activities to do with your children?  Pretend Soup has many wonderful and delicious recipes that your children will love.    Give it a try!     Book Description   (From Amazon.com) Age Level: 3 and up | Grade Level: P and up     In this sequel to her classic Pretend Soup--considered by many to be the gold standard of children’s cookbooks--award-winning author/illustrator Mollie Katzen works her magic with 20 new, child-tested recipes including such delicacies as Counting Soup, Chewy Energy Circles, and Polka Dot Rice. Each illustrated recipe offers the child chef...

Posted by Petite Village on November 08, 2011 11:39 pm 0 comments

       by Gabriella Vetere, RD *     I don’t know about you all, but I LOVE Sundays. I get to wake up, grab some coffee, go on a run, go to the farmers market, and most importantly, spend a night cooking with my sister and watching great shows on the cooking channel.   Last night’s meal was so good that I have to share it!   My twin sister is just as much of a food enthusiast as I am, and it is a pleasure to cook with her. She has a love for cooking and adds...

Posted by Petite Village on October 26, 2011 01:15 am 1 comment

  by Jill Epner*   Fall time in the Bay Area means an abundance of root vegetables, leafy greens, and a variety of other fresh fruits & vegetables your little one can enjoy.  Whenever possible, buy organic produce, especially foods that have thinner skins like strawberries and nectarines.    Here are some recipe ideas inspired by the season’s best ingredients: Sautéed turnips or rutabagas with olive oil, nectarine, and fresh mint or basil   Roasted eggplant with rainbow chard, garlic, chickpeas and cumin   Roasted golden beets with white sweet potato and fresh thyme   Asian pear with roasted butternut...

Posted by Petite Village on October 24, 2011 02:18 am 0 comments

    Serves: 2   Ingredients: 2 cups baby spinach 1 cup coconut water 1 cup frozen pineapple 1 banana   -------------------------------------------- Directions: Place baby spinach and coconut water in a blender and puree until liquid. Add in pineapple and banana and blend until smooth. If the mix is too thick, add more coconut water. If it's too thin, add more frozen pineapple. Serve in a tall glass for breakfast or a snack.   Source:  Amy Vig, Delicious by Nature

Posted by Petite Village on October 21, 2011 03:31 am 0 comments

  Serves 8 (save extras for dinner on Tuesday)   8 skinless, boneless chicken cutlets (about 2 1/2 pounds) 2 lemons 1/2 teaspoon sea salt 1 1/2 tsp teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil   Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness. Season with zest and juice of the lemon, sea salt, and black pepper.   Preheat a large sauté pan over medium high heat. Add olive oil and tilt pan until a thin layer...

Posted by Petite Village on October 21, 2011 03:31 am 0 comments

  4 carrots, sliced 2 red bell peppers, diced 1 onion, diced 3 zucchini, sliced Other vegetables as desired (cut in similar sizes – think items like cauliflower, broccoli, parsnips, turnips, etc.) 2 Tbsp olive oil Salt and pepper to taste   Toss cut veggies with olive oil, salt and pepper.  Place in a single layer on a baking sheet and place in oven at the same time as potatoes (above).  Check throughout cooking for doneness and pull out or cook longer as needed (should take about 45 min).   (Eat half tonight and save other half for quesadillas)  ...