So these frittatas may not be the prettiest things in the world but my girlie loves them. I recently bought the Weelicious cookbook and this was the first recipe I tried. These frittatas are great because you can swap out the veggie ingredients for whatever is in your fridge.

I’ve packed these in Juliet’s lunches and have been giving them to her for breakfast.  They would also be nutritious snacks.

Baby Frittata (recipe via Weelicious cookbook)


3 eggs
2 Tablespoons of milk (I use Organic Whole Milk)
2 Tablespoons of grated Parmesan (I had shredded cheddar so that’s what I used)
1/4 cups diced asparagus
1/4 cups diced tomatoes (original recipe calls for sun-dried tomatoes)


Preheat the oven to 375 degrees and spray or grease 12 mini muffins cups with oil or butter.

In a medium bowl, whisk the eggs and milk together.  Stir in the remaining ingredients.

Place a heaping tablespoon of the egg/vegetable mixture in each muffin cup.

Bake for 12 to 14 minutes, until golden and set.

I liked these, too.  You can double the recipe and fill a regular size muffin pan for a brunch with friends.  The minis would be great appetizers for a cocktail party.  I’m a big fan of recipes that work for baby and momma.

Excited to try more of Weelicious recipes for my girl.

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After not posting pretty much all last week I am back today with an big giveaway.  You will love what I am about to share with you…seriously, this product looks so awesome I am temped to buy one for myself.  
Some of you might have heard of the new online magazine, Daily Mom, that just launched last month. It’s an amazing resource of posts and articles for the modern woman and mom. Imagine Pinterest worthy posts with useful information about all aspects of life – from parenting to beauty, fashion, green living, health, fitness, and more. Once you visit Daily Mom, you will be hooked – jumping from one post to another.
It’s probably no surprise that I love reading mom blogs, it’s where I get great advice and learn about awesome products.  The Managing Editor, Elena, is also the writer/creator of The Art of Making a Baby blog, which happens to be one of my favorite mom blogs out there.  I’ve been reading it since Elena was in her first trimester with baby Lexi.  She finds the best products and I always trust her recommendations because she researches everything extensively.  She is also big into natural living and toys/products free of chemicals and toxins and I have recently been moving in that direction. The information she provides is invaluable.  All of that great information and advice is also throughout Daily Mom, it is definitely an awesome resource.

I have partnered with Daily Mom to host one of their giveaways as a part of an extensive 50 Days of Giveaways campaign to celebrate their launch. For 50 days, they will be giving away one awesome prize a day to thank their new readers. So today we’re giving an opportunity for one lucky reader to win a Peek Plus Monitor by Summer Infant.

Being able to peek in and check on your baby while they are sleeping is the ultimate parent anxiety relief. Sometimes you just want to look at them and know that they are still peacefully sleeping, or quietly playing. What about if you’re a working Mom? What if you could check in on your napping baby while you’re out and a babysitter is home with your little one? Thanks to the Peek Plus by Summer Infant, you can use this technology integrated video monitor to see baby on your phone or even on the web through a password protected log-in site. Be sure to check out their products on their website, and follow their Facebook and Twitter for updates. And of course, enter to win it below. To read what Daily Mom writer, Megan V., thought about the Peek Plus that she uses in her own home, read this feature.

The giveaway will run for a week, and there are only two mandatory entries with many optional ones. All you have to do is follow the directions below in the Rafflecopter widget. This giveaway is open to legal US residents only. And be sure to visit Daily Mom tomorrow to see what new item they are giving away and to enter previous drawings! The prizes range from strollers to high chairs, monitors, diaper bags, fashion items, baby clothing and photography products. There is something for everyone.

Need Help? Do not have a Facebook account to enter? Email Daily Mom staff!
After you’ve entered the giveaway, be sure to browse Daily Mom and check out some of my favorite posts! I’m loving:


To see a full list of prizes and current giveaways, please visit Daily Mom’s Giveaway page.

I’ll be back this week with some great recipes for toddlers and parents alike including Asparagus and Tomato Mini Frittata and Peanut Edamame Noodles.  Juliet tried peanut butter for the first time this weekend and absolutely loved it.  I’ve been cooking a lot lately and loving the longer days with more light.  It allows me to take more photos which means more recipes on the blog.

Have a great Monday everyone!


I’ve been meaning to make Juliet homemade mac and cheese for a while and hadn’t gotten around to it until yesterday.  I bought a couple boxes of Annie’s Organic Mac & Cheese but then thought to myself, why don’t I just whip some up homemade?  And I’m glad I did because it was super easy and healthier than the boxed variety.

I found this recipe for mac and cheese via Pinterest.  It includes pumpkin puree which I thought sounded great.  I had sweet potato puree that I had made Juliet a couple weeks ago in my freezer, so I thawed out some of that and added it (instead of pumpkin).  Either would work.  Adding this is awesome because it ups the nutritional value and gives the mac and cheese a rich, orange color, which is what we’re used to seeing (unfortunately) from the artificial dyes in the Kraft boxed kind.  To see some inspiring women create change in the food industry regarding artificial dyes at Kraft Foods, check out this blog post from Food Babe.

This mac and cheese seriously took about 15 minutes.  It’s so quick you can do mostly everything (make the roux and chop extra veggies) while the noodles boil.  I had an organic zucchini and squash in my fridge so I decided to chop that up and add to the dish.

Mac and cheese with sweet potatoes (recipe via Simple Bites

  • 1 box (8 oz.) whole wheat macaroni pasta (I used whole wheat rotini, these are super easy for Juliet to pick up with her little fingers, I cut them in half before giving them to her)
  • 2 Tablespoon unsalted butter
  • 2 Tablespoon All-Purpose Flour
  • 1 1/2 cups milk, warmed
  • ½ cup canned pumpkin*
  • 1 cup grated mild cheddar cheese
  • Pinch freshly grated nutmeg (optional)
  1. Cook the pasta in large pot of boiling water according to package instructions, about 8-9 minutes. Drain and set aside in large bowl.
  2. Begin making the cheese sauce by melting butter over medium-low heat in a saucepan. Once completely melted, add the flour little by little and mix with a whisk to prevent lumps. Cook flour and butter mixture for about 3 minutes, but do not let brown. Remove from heat and slowly add milk; mix with whisk until well combined. Return to medium-low heat and cook for about 5 minutes until the sauce is thick and coats the back of a spoon. Add nutmeg and sweet potatoes (pumpkin puree or squash works as well). Remove from heat and add grated cheese; stir until cheese is completely melted and sauce is smooth.
  3. In a large bowl, pour cheese sauce over cooked pasta. Mix sauce and pasta until well combined. The mixture may appear a bit soupy but the pasta will absorb more of the cheese sauce as it sits. Once cooled, chop slightly in food processor for small babies or keep whole for toddlers.
*Can substitute pureed sweet potato with pumpkin puree or butternut squash.  I also included half of an organic yellow squash and zucchini (chopped into small pieces) and added it to the milk/cheese mixture prior to combining with the noodles.  This slightly cooks and softens the squash/zucchini to make it appropriate for toddlers who might not have all their teeth!

Juliet was my taste-tester and loved it!  She also was giving her new Oogaa spoon a try and did so good with it!  She isn’t coordinated enough yet to scoop up the food but she understands the concept and loves eating with a spoon.  Mama helped her out a lot.  This recipe made a lot of mac and cheese and Juliet will be eating it for lunch a couple times this week and I am also taking a serving for lunch tomorrow.  It’s great for adults, too!  I would just recommend adding salt and pepper to taste because I found it to be a bit sweeter than I prefer (but this is also most likely why Juliet loved it!).


Last week was pretty great.  I had Wednesday and Friday off work.  Random days off work to spend with my sweetie are the best.  And days to myself are pretty great too.  I had my first ever full day to myself on Friday.  Juliet’s daycare was closed all week so Erik’s mom flew in from North Dakota and watched Juliet Thursday and Friday.

Wednesday was a Jenna/Juliet day and we went to the Children’s Museum with my good friend, Jill and her two boys.  Then we went to lunch (3 kids age 3 and under and they did great!) and after Juliet and I spent the rest of the day hanging out, playing, napping, etc.

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Last Friday my girlfriends and I had a much-needed dinner party/girl’s night at my place.  The party was a bit of a potluck style dinner party, which lowers stress levels on my part as the hostess.

The more I entertain lately, the more I love the idea of doing things potluck style.  Of course, there is a time and place for throwing a totally awesome party where I do everything myself, but for the most part, those are few and far between.  And at the end of the day, both types of parties are still fabulous.

But because this is me we’re talking about, I wanted somewhat of a theme to the dinner party.  So we went with a Spring(ish) Italian style.  It was light on the theme but helped determine what everyone contributed.

You’ll notice all the photos are Instagram pics.  Erik went to a friend’s place and brought our laptop which had my camera SIM card in it.  Oh well, what do you do??

Here is the breakdown of what everyone brought / what was on the menu:

Alexia Sweet Potato Puffs
Alexia Mozzarella Sticks
Alexia Mushroom Bites
Assorted Olives
Brie, Sharp Cheddar and Blue Cheese
Chips and salsa

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

Main Entree
Cheese Ravioli with Olive Oil, Parmesan and Dried Cranberries
Alexia Artisan Ancient Grain Rolls

Flourless Chocolate Cake
Buttermilk Pudding Cakes with Strawberries and Whipped Cream

Um, we dipped these sweet potato puffs in ranch dressing.  So good. Cheese overload.  While us gals were eating our faces off we joked around about how our guys often “forget” to eat when they are hanging out and having drinks.  We would NEVER ever forget.  I mean, seriously!!Olives are such an easy snack to have at any dinner party.
Libby made this salad and it was absolutely delicious.  She rolled each one of those pistachio crusted  goat cheese balls by hand, so this salad is a bit time-consuming.  But totally worth it.  We all raved about the salad.  My friend Summer made ravioli.  She kept it fairly light with a drizzle of olive oil, sprinkle of parmesan and dried cranberries.  It was really good and I’ll definitely be making this for dinner sometime soon.  I’ve made these buttermilk pudding cakes before (I call them strawberry shortcakes). They are pretty easy to make and are a light dessert for spring.  

Buttermilk Pudding Cakes with Strawberries (recipe via Martha Stewart)


  • 3/4 cup sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 3/4 cup whole or low-fat buttermilk
  • 1 teaspoon pure vanilla extract
  • 9 tablespoons plus 1 teaspoon sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
  • Nonstick cooking spray
  • 2 cups (8 ounces) fresh raspberries
  • Whipped cream, for serving (optional)


  1. Preheat oven to 425 degrees with a rack positioned in the top third of the oven.
  2. Sift together flour and baking powder in a large bowl. In another large bowl beat eggs until creamy and yellow. Whisk in buttermilk, vanilla, 5 tablespoons plus 1 teaspoon sugar, and butter (mixture will look curdled and broken). Slowly add flour and whisk until batter is smooth and combined.
  3. Spray 8 standard-size (3-ounce) nonstick muffin pan cups with nonstick cooking spray. Divide batter evenly among prepared muffin pan cups, filling about two-thirds full. Transfer to oven and bake until sides of cakes are evenly browned (check by inserting a knife tip between the rim of cake and muffin cup, pulling gently to expose side of cake), about 9 minutes. If cakes are not evenly browned, they will not hold together when inverted. Continue baking, checking every minute, until evenly browned.
  4. Meanwhile, place raspberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.
  5. Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired.
Thanks to my girlfriends Libby, Summer, Alena and Deanna for a fun night!  

And thanks to Alexia Foods for sponsoring this dinner party.  Check out the fall-inspired dinner party I threw with more fabulous Alexia products and an awesome menu.

Disclaimer:  I am being compensated for partnering with Alexia Foods as an Alexia Tastemaker.  This partnership allows me to try their new products and incorporate their food into my everyday life and entertaining.  All the opinions are my own.  


My family and I had Soup Sunday last weekend and it was a great day filled with lots of comforting food, toddler cousins playing, snuggles with grandma and overall awesome family time.

I made two different kinds of soup; ham and cheddar chowder and lentil soup.  The ham and cheddar chowder recipe is from my sister in law, Nikki, and it is one of her favorite soups.  It’s rich and cheesy and super yummy.  I found the recipe a little tricky, I’ll explain below.
I served our soup with Alexia Sweet Potato rolls and Ancient Grain Rolls.  They are super delicious and convenient.

Ham and Cheddar Chowder (recipe via The Bank Gift Haus Tea Room cook book)


2 cups water
2 cups potatoes, diced
1/2 cup carrots
1/2 cup celery
1/4 cup onion (chopped)
1/2 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar, shredded
1 1/2 cups frozen corn
1 1/2 cups ham, diced


Bring to boil water, potatoes, carrots and celery.  Cook until vegetables are tender, approximately 15 minutes.  Remove from heat.

In saucepan, melt butter and saute the onion.  Add the flour to make a smooth paste.  Add milk and cheese.  Heat slowly, stirring often until cheese is fully melted and incorporated.  Do not boil.  Low heat is important.

Slowly add the water and vegetable mixture to the milk and cheese sauce.  Stir to combine.

***My notes: add the shredded cheese slowly and be sure to fully melt and incorporate it before added the water and vegetable mixture.  I didn’t do this and it slightly changed the texture of the cheese and after that it would not fully melt.  I believe this happened because the temperature of the water/veggie mixture was too high.  Most of the cheese had melted but the amount that had not refused to ever melt.  Super weird but it has something to do with cheese science/chemistry.  Yeah, I spent way too much time googling why I couldn’t get the remaining cheese to fully melt.
My mom and sister don’t eat ham so I made a separate soup for them.  My sister loves lentils (and so do I) and I thought this recipe looked great.  It was.  The leftovers taste awesome. 

French Lentil Soup (recipe via Epicurious)


3 tablespoons extra–virgin olive oil
2 cups chopped onion
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
Balsamic vinegar (optional)


Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

***My notes: I didn’t puree the soup and just left it chunky and rustic.  It was totally fine this way.  If you choose to puree an immersion blender would work well, don’t fully puree, just a couple cups.  

  After we ate soup, we hung out and watched Juliet and her cousin play and be little cuties.

My sweet girlie is wearing a pretty dress from her Grandma Karen.  After lots of playing we changed Juliet into some comfy jammies.  She loves snuggling with her Grandma Connie.
Here she is playing with her wooden shopping cart.  Juliet adores this cart, it’s from Pottery Barn Kids but unfortunately it says no longer available on the website.  Bummer!  Lots of people on my Instagram (@eatdrinkpretty) were asking where to get it.

Juliet’s daycare is closed this week for spring break so Juliet is being taken care of by both grandmas (on different days) and I’m staying home with her tomorrow.  Yay!  A whole day with my sweetie pie.  I can’t wait.