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From baby foods to snacks for teens, find mealtime inspiration from our community cooks.

578 recipe submissions by the Mothering community.

Pakistani Kima Stir fry

Pakistani Kima is an Indian Beef Curry recipe with delicious flavor and aroma. The spices are very fragrant and the mixture of vegetables adds color and taste complexity. Even if you aren’t a fan of Curries or Indian dishes, you will likely like this dish as it has a milder taste. All of my kids love this recipe and will eat it by the bowlful. We even use leftovers as the filler for omelets. This dish can be made quickly in one-pan for easy clean-up and re-heats really well. It’s also very budget friendly! Prep Time: 5-10 minutes     Cook Time:... read more

Almond Crusted Salmon

Salmon never tasted better. Try this variation made with almonds, lemon peel and parsley to add an extra kick to your Omega-3 intake.1/2 cup sliced almonds 2 tablespoons fresh parsley, chopped 1 teaspoon grated lemon peel Salt Ground black pepper 1/3 cup all-purpose flour 2 ounces skinless salmon fillet 2 eggs whites, beaten2 tablespoons olive oil Blend together almonds, parsley, lemon peel, salt, and pepper to taste on a plate. Place flour on a different plate. Salt and pepper the salmon, and then dredge the salmon in the flour, gently shaking off excess. Lightly brush... read more

Meatloaf Cupcakes with Sweet Potato Frosting

 Every kid loves cupcakes, but not every mother loves the sugar high that often accompanies them! This is a healthy cupcake that kids and moms can both enjoy! The fun cupcake look combines savory meatloaf with a whipped sweet potato “frosting” that makes meatloaf fun for kids! The combination of protein and healthy starch from the sweet potato provides long lasting energy. These are a kid favorite at our house and I often make them ahead for easy-to-pack lunches for the kids or on-the-go snacks. The other advantage to meatloaf cupcakes is that... read more

Luscious Beet Green Salad

If beet greens are unavailable, toss in raw watercress, spinach, or arugula leaves.4 large beets1/4 cup pumpkin seeds, toasted1 bunch beet greens2 scallions, finely chopped1/4 pound feta cheese (optional)Dressing:3 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar3/4 teaspoon Dijon mustard1/4 teaspoon freshly ground pepper1 tablespoon finely chopped fresh basilWash beets. Remove greens but leave beet tops and roots intact. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender (about an hour). Set... read more

Salmon Loaf

By MDC Member Siana A quick and easy dish, serve this with lots of vegetables.2 small or 1 large canned salmon, drained, flaked2 eggs, beaten1/2 cup nut flourPinch of saltPinch of dill or to taste2 Tbsp. parsley or green onionsMix all together. Place in bread pan. Bake at 400°F for 45 minutes. read more

Honey-Curry Dressing

By Cathe Olson Sweet and easy to make, this is great on salad with a sprinkle of nuts.2 tablespoons lemon juice 2 cloves garlic, crushed2 teaspoons curry powder 1/4 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon powdered ginger 1 tablespoon honey 4 tablespoons olive, grapeseed, or safflower oil 1 tablespoon toasted sesame oil Whisk dressing ingredients together. (Or place in a jar and shake until combined.) read more

Spiced Sweet Potatoes with Apple & Kale

Recipe by Cynthia Lair of Cookus Interruptus    Loved the comment we got last week regarding this dish:   “I have made dozens of recipes from your site and they always turn out great, but this might actually be the best thing I’ve ever eaten. I had it for lunch today with some toasted pecans on top for protein. It was totally incredible.” ~Rebecca Hip hip hooray, brightly colored vegetables!  Roasting sweet potatoes makes them super sweet.  Combining apples and kale is divine.  Put them together and what can we say?  Fabulous vegetable dish coming your way. Perfect... read more

Millet Granola

By Cathe Olson This healthy granola makes a great topping for fruit or yogurt. You can even eat it alone for a crunchy snack.2 1/4 cups rolled oats1/2 cup uncooked millet1/3 cup honey, brown rice syrup, agave nectar, or maple syrup1/4 cup tahini2 tablespoons water1/3 cup pumpkin seeds1/3 cup sunflower seeds1 tablespoon flaxseeds1 tablespoon sesame seedsMakes 8 servings Preheat oven to 250ºF. Place rolled oats and millet on baking sheet. Roast for 1 hour. In small pan, melt sweetener, tahini, and water together over low heat. In large bowl, toss oats, millet, and seeds... read more

Thai Steak Salad Over Soba Noodles

Choosing beef from healthfully raised cows is important nutritionally, ecologically, and politically. To learn more, check out www.certifiedhumane.com. If you can't find grass-fed or humanely raised beef from a local farmer, ask questions at your food co-op or grocery store to find a good source of these products. Marinade/Dressing:1/3 cup lime juice1/3 cup olive oil1/4 cup packed fresh cilantro, chopped1-2 cloves garlic, minced1/4 teaspoon hot pepper oil or hot pepper sauce3 teaspoons honey or sugar1 teaspoon sea saltFreshly ground pepper1 pound sirloin tip or flank... read more

Peanut Butter-Cornmeal Cookies

By Cathe Olson These delicious, crunchy cookies are similar in texture to shortbread. We especially like them with crunchy peanut butter. They contain no wheat, eggs or refined sugar.1/2 cup unsalted butter or coconut oil, softened 1 cup peanut butter (regular or crunchy) 1 teaspoon pure vanilla extract 1/2 cup maple syrup 1/3 cup milk (dairy or non-dairy) 1 1/2 cups cornmeal 1 1/2 cups barley or brown rice flour 1/4 teaspoon sea salt 1/2 teaspoon baking powder Preheat oven to 350. Oil cookie sheet. Beat butter or coconut oil, peanut butter,... read more

Mothering › Recipes