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TDF Weekly

TDF Weekly

Welcome to our most recent edition of TDF Weekly! It has been a wild and crazy week in The Food Nanny's kitchen. This week, I am sharing some of our favorite items and a little glimpse into my crazy life right now!

What we are wearing:

  • Anthropologie Zodiac Coin Necklace: After seeing a friend of mine wearing this, I had to have it! I decided to get the lion, even though that's not my Zodiac sign. The detail is exquisite and at such a great price!

My Life Lately:

As many of you know, I am writing a cookbook! Holy cow it has been nuts. I now understand why it took my mom 7 years to write her first book! It truly is so much work between coming up with the recipes, lots of trial and error, and more dishes than you can imagine. But the excitement in getting to share all of this with you makes it all worth it! I now know why it took my mom 7 years to write her first book. Here are some highlights about the book so far:

  • My (Lizi) family moved in to my parents home just before they left on their mission. Getting to write and cook in the same kitchen she did has so much meaning for me. I look up to my mom in every possible way and love following in her footsteps!
  • This cookbook is all about Kamut! Our love runs deep for this amazing flour, and so we decided to make things easier for all of you. It will have exact measurement specifically for Kamut, so no more guessing!
  • Some of the recipes in the book will be our favorites that you already know and love! But they will have updated measurements specifically for Kamut. And then we also have tons of new recipes. I am so excited to share them with all of you!
  • Finally, what you have all been waiting for! We are hoping to have the books available in late May, early June. Right now, we are wrapping up the photography portion. And once the design is completed, production will begin!

And now you know why things have looked a little different around here. As exhausting as this has been, it is all worth it to share our love for Kamut with as many people as possible. It is truly life changing. If you haven't tried it yet, grab one of our 5 lb bags and get cooking! We are so grateful to each and every one of you! And don't forget, keep cooking, your family is worth it.


Authentic Margherita Pizza

Authentic Margherita Pizza

When we think of authentic Italian pizza, this is what we think of! It is what I make when I am craving a little piece of Italy.

Margherita means red sauce, green basil, and white cheese. Think of the Italian flag! So much fun.

In Italy, the cheese on top is sliced rather than shredded. It is typically fresh mozzarella cheese. One of the best things about this pizza is all the fresh ingredients. The flavors are simple and absolutely delicious.

This pizza is a little bit of a labor of love. But don't be intimidated by the peeled tomatoes! If it seems like too much, use some delicious canned tomatoes. We even do that sometimes.

But if you are peeling your tomatoes, we have a simple way for you. Bring water to a boil in a medium saucepan. On the bottom of each tomato, cut a shallow X with a paring knife. Do not cut the flesh! With a large slotted spoon, drop each tomato in the boiling water. When the skin begins to curl back at the X, after 15-30 seconds, remove the tomatoes and place them in ice water to stop the cooking. Then simply peel off the skin.

This makes one 16 inch pizza or 2 12-inch pizzas. We prefer a nice thin crust, especially for Margherita.

On this recipe, we use our basic pizza dough. The tuscan sun dough is out of this world, but it does take more time. The basic dough is ridiculously fast and easy! It is a matter of minutes to get this dough ready.

This is a recipe that only costs a couple of dollars. We love pizza night, but it can get expensive when going out! When you make it at home, it can be simple, cheap, and delicious.

We love this pizza! Add it to your menu for your next pizza night. It may take a little time, but you will not regret it! You cannot beat the flavor of a homemade authentic margherita pizza. Enjoy!


Authentic Margherita Pizza

Basic Pizza Dough

Margherita Pizza

  • 2 pounds very ripe Roma or hot-house tomatoes
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 8 ounces fresh mozzarella cheese (thinly sliced)
  • 2 tbsp freshly grated imported Parmigiano-Reggiano (optional)
  • Course salt and ground pepper
  • 14 small fresh basil leaves or 7 large (torn into pieces)
  1. Oil the pizza pan(s) and set aside.

  2. Prepare the pizza dough, roll it out, and place it in the prepared pan(s).

  3. Preheat the oven to 450 degrees.

  4. Peel and dice the tomatoes, discarding the seeds, and combine with the salt and 1/4 cup oil in a bowl. Spread over the crust.

  5. Bake 15-20 minutes on the lowest oven rack. Remove pizza from the oven and arrange the mozzarella and the Parmesan, if using. Sprinkle with salt and pepper and drizzle on additional olive oil. Return to oven till bubbly, 5-10 minutes. Top with basil and serve immediately.

Dark Secrets

Dark Secrets

We love making these cookies at Christmas time! They are always a crowd pleaser. And it doesn't hurt that they are quick and easy!

These cookies are best eaten the same day. If you are wanting to save them for later, wait for them to cool. Then place them in a plastic bag and freeze. They are even delicious straight out of the freezer!

If you are not a big fan of chocolate, you can make these without the kisses. Use a tablespoon of dough and roll in a ball. Bake for 10-12 minutes. Then roll the warm cookies in powdered sugar. With or without the chocolate, these cookies are sure to impress!

If you like Mexican Wedding cookies or Russian Tea cakes, these are very similar. The dark chocolate in the center is what sets these apart.

Make these to bring to your neighbors, or to share at a party. But whatever you do, enjoy!


Dark Secrets

  • 1 cup Salted butter
  • 3/4 cup Sugar
  • 1 tsp Almond extract
  • 1/2 tsp Vanilla extract
  • 2 cups Kamut flour
  • 1 cup Pecans (finely chopped)
  • 1 package Dark chocolate kisses (unwrapped)
  • Powdered sugar
  1. Move oven rack to the middle of the oven. Preheat the oven to 375 degrees.

  2. With an electric mixer in a medium size bowl, cream together butter, sugar, almond and vanilla extracts for 2 minutes. Add flour and nuts. Blend well. Cover and chill if desired at this point.

  3. Measure a tablespoon of dough and shape around a kiss to cover it completely. Roll into a ball and place on an ungreased cookie sheet.

  4. Bake at 375 degrees for 12 minutes until set but not browned. Roll or sprinkle in powdered sugar. Cool.

Zucchini Bread

Do you have more zucchini from your garden than you know what to do with? We run into this problem every summer! Zucchini is delicious, but you can only eat it so many times!

That was until we started making this unbelievable zucchini bread. The kids devoir it without the slightest clue they are getting in some vegetables.

Not a huge zucchini fan? You will be now! You don't even tastes the zucchini in here. One bite, and you will be hooked.

We love to sprinkle a little cinnamon and sugar on the bottom of the pan. This gives it a little extra flavor and adds the perfect texture.

When you need to bring a special treat to someone, this is the perfect thing! Make a couple loaves in mini bread pans and you are good to go!

And if you don't happen to have zucchini growing in your garden, don't worry! This bread is worth buying some zucchini from the store. This bread is delicious, sweet, and filling. It will be a hit with the entire family.

Zucchini Bread

  • 2 cups peeled and grated zucchini ((about 2 medium))
  • 3 cups Kamut all-purpose flour
  • 1 teaspoon French salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts
  • 21/4 cups sugar
  • 3 eggs (slightly beaten)
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  1. Spread out the grated zucchini on paper towels to soak up excess moisture.
  2. Preheat the oven to 325 degrees and generously grease two 9 x 5 x 3-inch loaf pans or four mini-loaf pans.

  3. Sift (or whisk) the flour, salt, baking soda, baking powder, and cinnamon into a large bowl. Stir in the nuts, if using. Set aside.

  4. Mix the sugar, eggs, oil, vanilla, and zucchini in a large bowl. Stir in the dry ingredients with a wooden spoon.

  5. Scrape the batter evenly into the prepared pans and bake the large loaves about 1 hour and 15 minutes, the mini-loaves 25 to 30 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not over-bake; the breads should be moist.

Variation: Sprinkle cinnamon and sugar on greased pans

Little Italy Pizza

Little Italy Pizza

There is something so special about Friday night pizza night! The whole family looks forward to it, and it sets the weekend off on such a good note.

Some weeks, we choose to eat out at our favorite pizza places. But we love making it at home. It is inexpensive and so easy!

One of our very favorite pizza recipes is our Little Italy pizza. It is so light and refreshing with all the fresh vegetables. We then love topping it with some sausage for an explosion of flavor. You can obviously leave this out if you are looking for a vegetarian pizza, but we love the addition.

For our dough, you can use our Basic pizza dough or our Tuscan sun pizza dough. Flavor wise, you cannot go wrong with the tuscan sun option. It is the best crust, especially when you make it with Kamut. But our basic dough takes only a couple minutes and is honestly delicious!

Yes, the Tuscan Sun pizza dough does call for beer, but you can leave that out if you would like. It gives the crust an amazing crispiness. Plus, the pizza cooks at 500 degrees so the beer cooks out! But water is a great substitute if you would rather.

If you happen to have some leftovers after pizza night, don't worry! We have the perfect ti[s for reheating pizza.

Place the pizza slices in a pan on top of the stove over low heat. Cover with a lid so the pizza will steam warm and crispy. This takes about 5 minutes and tastes fabulous!

It really does work, and you will never throw away pizza again. This will save you from soggy old pizza! And guess what? You can even freeze leftover slices and thaw then re-heat as directed. More pizza to be enjoyed by all!

Try our little Italy pizza this Friday night. We promise you will not be disappointed!

Little Italy Pizza

  • 1/2 large red bell pepper (blackened)
  • 1 pizza dough ball (Tuscan Sun pizza dough)
  • olive oil
  • 1 1/4 cups baby spinach (fresh)
  • 1/2 cup white mushrooms (sliced)
  • French Salt
  • 1/2 cup Italian sausage (cooked)
  • 1/2 cup Provolone cheese (sliced or shredded)
  1. Turn the oven to broil.

  2. Place the pepper on a baking sheet and place it under the broiler, about 6 inches from the element. Turn it as it gets blackened remove from oven. (The entire pepper does not need to be black.) Place in a plastic bag for 10 minutes. Let sweat. Peel off the skin. Cut into long thin strips.

  3. Roll out the dough. Place the dough on an oiled pizza pan or baking sheet. Or, on a pizza peel with a little flour and cornmeal to move pizza to a stone or tile. Brush olive oil over the entire pizza. Place spinach in one layer. Lay the mushrooms on top of the spinach evenly dispersed. Disperse roasted red peppers evenly.

  4. Sprinkle lightly with coarse salt and fresh ground black pepper. Drizzle on a little more olive oil very lightly. Add the sausage, if using. Sprinkle on the Provolone cheese dispersed evenly.

  5. Bake in a 500 degree oven for 6-8 minutes on bottom oven rack until crisp.

Old-Fashioned Biscuits

Old-Fashioned Biscuits

When is the last time you had a homemade biscuit? We feel like they have kind of been forgotten, but are here to cheer on their comeback!

One of our favorite local restaurants has inspired us with their amazing biscuits and fun combinations. We even talked their talented chef into trying Kamut. And no surprise, she is a big fan!

If you aren't using Kamut yet, you can still make these old-fashioned biscuits with all purpose flour. But we are telling you, Kamut will upgrade everything you cook! Not only is it better for you, but it even tastes better.

For those of you who are just starting your Kamut journey, it may seem hard to measure. The biggest tip we have for you is to stop adding flour once the dough is pulling away from the sides.

Add the flour slowly! It is so much easier to add a little more flour than to add too much. Less is more!

Okay now back to our biscuits. Have you ever made our French Baguettes? They are a staple in our home because of how quick and easy they are. And guess what? These biscuits are even faster!

You can have homemade biscuits in your home in a matter of minutes. We love to make them for our ridiculously good biscuits and gravy or on the side of a delicious dinner.

With as versatile as biscuits are, we often make large batches. But don't double this recipe. We have much better luck when we just make additional batches. But don't panic, this really doesn't add much time to your baking.

If you happen to make a couple batches at once, feel free to freeze some for later. To reheat, wrap the biscuits in foil and heat in the oven.

You may notice that this recipe calls for either butter or shortening. You can choose whichever you would like, or do a little mix, or both. We like to use 2/3 butter to 1/3 shortening. So what's the difference between the two? The shortening is for flakiness, and the butter in for flavor. Play around with the two and find your perfect biscuit!

Most biscuit recipes call for baking them on a baking sheet, but we've always made mine in a square pan and have found that the biscuits fluff up more as a result. Give these a try!

Old-Fashioned Biscuits

  • 2 cups Kamut Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon French salt
  • 1/2 teaspoon sugar
  • 1/4 cup butter or shortening
  • 3/4 cup milk
  1. Preheat oven to 450 degrees.

  2. Sift (or whisk) the flour, baking powder, salt, and sugar in a medium bowl. With a pastry blender or fork, cut the butter into the flour mixture until the mixture resembles coarse crumbs. Pour in the milk all at once. Stir quickly with a fork just until the dough clings together; do not overmix.

  3. Turn the dough onto a lightly floured surface and knead gently 10-12 times. Excess handling makes biscuits tough. Just be sure all the ingredients are well-distributed throughout the dough. Gently roll or pat the dough to about 1/2 inch thick. Press a floured 2-inch biscuit cutter into the dough and swivel once or twice to make sure it has cut through. Dip the cutter into flour between cuts. Gather up the dough scraps into a ball and pat out again to cut one or two more biscuits.

  4. Place the biscuits close together in a square baking pan and bake until light brown, about 12 minutes. Serve warm, right out of the oven.

Naan Bread

Naan Bread

Have you ever tried Naan bread? It has become one of our favorites around here! It is light and pairs well with so many different things.

If you are making some Indian cuisine, serve this bread right along side like you would get at an Indian restaurant. But we have been serving it with salads, soup, you name it! It is so versatile. Expose your family to the different kinds of bread from around the world. You will not be disappointed!

You can make this bread on a pancake griddle like the recipe says, or on the grill. We love doing it this way in the summer! If weather doesn't allow you to use the outside grill, try the tabletop grill.

If you decide to go the grill route, turn your grill to medium heat. Roll out the dough about a foot long into a rectangular shape. Add the minced garlic or chopped herbs of choice. Then use a paper towel dipped in olive oil to quickly rub over the hot grates. Place the dough directly on the grill and see how nicely it cooks!

It only takes about two minutes per side, so it cooks quickly! Serve hot right off the grill with some butter on top.

If you are not a fan of garlic, just skip that! Sometimes we just don't feel like the strong flavor and just leave it out. Either way, you are getting a light and delicious bread.

Are you wanting to make Roti Indian bread instead? For this, you will need 3 cups of whole wheat flour (Indian Brand), 1/4 teaspoon salt, 1/2 teaspoon olive oil, 3/4 cup warm water. Makes a firm dough, then shape into 8 balls. Roll out in a circle. Bake on a grill, turning over once it bubbles. Serve warm with butter!

And finally for a delicious variation on the Naan bread, turn it into a wrap! Add some grilled chicken, garlic salt, shredded cheese, chick peas, beans of choosing, and fresh spinach. Or get creative and add your own toppings of choice. And then fold the nann bread up, like a taco or pita.

So what are you waiting for? Give this bread a try on your next grill night! We love it paired with some delicious grilled meat. Enjoy!

Naan Bread

  • 1 tbsp active dry yeast
  • 1 cup warm water (105-115 degrees)
  • 1 tsp sugar
  • 3 1/2 tbsp sugar
  • 1 large egg (beaten)
  • 3 tbsp milk
  • 2 tsp course salt
  • 1/2 tsp baking soda
  • 4-4 1/2 cups Kamut flour
  • 1 large clove of fresh garlic (minced)
  • olive oil for frying
  • butter for spreading
  1. In a small bowl mix the yeast, water, and 1 teaspoon of sugar together. Let stand for 10 minutes until it blooms. In a large bowl stir together the 3 1/2 Tablespoons of sugar, egg, milk, salt, and baking soda. Stir in the yeast mixture and the flour to make soft dough.

  2. Turn out onto a lightly floured surface and knead for 6-8 minutes or until smooth. Place the dough in a large bowl coated with olive oil. Cover it with a damp dishtowel. Set dough aside to rise until double, about 1 hour. Punch down and knead in the fresh garlic if using.

  3. Pinch off dough about the size of a tennis ball. Roll into a ball, spray a baking sheet with cooking oil and place the balls on it. Let rise until double, about 30 minutes.

  4. Turn the pancake griddle to about 350 degrees. Roll out each piece of dough as thin as you can get it. Should be about 1 foot long. (You won't need any flour to roll the dough out on). Lightly oil the grill with olive oil.

  5. Place dough on the grill and oil the topside lightly with a rubber brush. Cook for about 2 minutes on one side, turn and cook the other side. Turn again if needed. You can cook 3 or more at a time. Continue the process until all the dough is cooked. Serve warm with butter.

Creamy White Chocolate Bars

Creamy White Chocolate Bars

Have you ever tried our amazing Sugar Cookie Bars? They are pretty delicious if we say so ourselves.

In fact, we love them so much we decided to make a second version of them. Our new Creamy white chocolate bars are made with the same crust as our traditional sugar cookie bars. But for these guys, we have a completely different frosting.

You may be looking at our ingredients list and assume we left something out. But this frosting is as simple as some cream cheese and white chocolate chips! I am not even a huge white chocolate fan, but can not believe how amazing these are!

The key to this frosting is making sure that the cream cheese is room temperature and the chocolate is melted. It will allow you to whip it all together to its smoothest form.

The trickiest thing can be melting the chocolate chips. When melting white chocolate, you have to make sure and stir it every 30 seconds until it is all melted. It can be very temperamental, so make sure to not just stick it in the microwave and hope for the best.

After the chocolate is melted and mixed with the cream cheese, top your sugar cookie bars. This is where you can get creative! We decided to add some strawberries to the top, and it was amazing. But with 4th of July coming up, feel free to add any red and blue fruit of your liking! Or make it festive for any occasion.

Have fun and get creative! Whatever fruit you decide to add, wait until just before serving to prevent mushy fruit. Give our new sugar cookie bars a try, we promise you won't be disappointed!

Creamy White Chocolate Bars

  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 5 cups kamut flour
  • 1 tsp salt
  • 1/2 tsp baking soda


  • 12 ounces white chocolate chips
  • 12 ounces cream cheese (room temperature)
  1. Cream butter and sugar until fluffy. Add eggs, one at a time, mixing often each egg. Add vanilla and almond extract and mix. In a separate bowl combine the flour, salt, baking soda. Add the dry ingredients to wet ingredients and mix just until combined. Spread on a greased baking sheet. (rimmed cookie sheet) and bake at 375 degrees for 10-15 minutes. (You don't want to over bake, just starting to brown.)


  1. Melt the white chocolate chips in the microwave, just 30 seconds at a time. Once melted, mix together with the room temperature cream cheese. Spread on the cooled cookie crust, and top with whatever fruit you would like. Serve and enjoy!

Coconut Tea Bread

This coconut tea bread is absolutely amazing! It is the perfect thing to take to new neighbors or to a friend. It makes a regular breakfast feel special. We can't get enough of it!

After I tasted this luscious tea bread for the first time, I knew I had to make my own version. I drove right home and prepared it for my family!

We have been making it ever sense! It has such a light and delicious flavor. It pairs well will just about anything and you will never get sick of it.

It is lovely as a snack with a cup of herbal tea or a glass of milk. It can even be served as a simple dessert in place of a cookie. Or sometimes, we like to enjoy a slice at breakfast with our hot chocolate. It is a versatile and it is tasty!


Coconut Tea Bread

  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1 tsp coconut extract
  • 1 1/4 cup Kamut flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut


  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tbsp butter
  1. Preheat the oven to 350 degrees. Generously grease and flour a 9 x 5-inch loaf pan.

  2. Whisk the eggs, sugar, and oil in a large bowl until well blended. Whisk in the buttermilk and coconut extract.

  3. Sift the flour, baking soda, baking powder, and salt onto a square of wax paper (or stir in a bowl). Add to the egg and sugar mixture and stir just until blended; do not overmix. Stir in the coconut.

  4. Pour the mixture into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack.

  5. Meanwhile, make the glaze: Stir in sugar, water, and butter in a small saucepan and bring to a boil. Simmer for 5 minutes.

  6. Pour the glaze over the bread while still warm in the pan. The bread will absorb the glaze and may sink as it cools. Slice the bread in the pan and serve.

Our Week at a Glance

It has been another great week around these parts! We decided to switch things up with our Monday posts, starting today! It will still be a recap of the week, but so much more! We get asked all the time for things we are loving, so this is going to be our place for it! We can't wait, and hope you are excited too!


We started off this week with a live on Tuesday, showing you how to make green beans, asparagus, and snap peas on the Traeger. Turns out we have been saying "Staub" wrong all these years! We talked more about our views on clean eating and portion control. Catch the live here if you happened to miss it!

Next, we showed you how to make our ridiculously good hamburger buns on Friday. Put down the bag of buns at the store and make these! It is easy to make a ton, and they honestly taste so much better. Make them along side us here!

Food Nanny Finds and Faves

Anthopologie Dishcloth Set We love everything about these dishcloths. They are the perfect texture, don't stink, and come in the cutest designs. Every home needs these!

Chocolate Chips Cookies: Did you guys know it was National Chocolate Chip Day this last week? You know how much we love our cookies. Make sure to try our Ice cream cookie sandwiches this summer!

Mac Studio Watertight SPF Foundation: We have been asking what foundation we wear, and this is it! We love that is has SPF in it and still provides good coverage.

Anthropologie Old Haven Mugs: We love everything from this line! The color is to die for, and the design is so fun.

Diet Coke: We couldn't do our first favorites post without including this! What do you think keeps us going? It's our guilty pleasure.

Traeger: This is a new love for us, but we are so excited about this! We had a barbecue with out family this weekend, and the food was amazing. Everything you make in the oven can be made in the Traeger. The smoke adds such amazing flavor!

Meal Plan

Monday: Food Nanny Chicken Soup with Dumplings

Tuesday: American Lasagna

Wednesday: Red Lentil Coconut Soup

Thursday: Taco Salad

Friday: Pizza with Mushrooms

Saturday: Farmhouse Grilled Porterhouse with Arugula

Sunday: Brilliant Oven BBQ Chicken

Recent posts
TDF Weekly
Authentic Margherita Pizza
Dark Secrets
Zucchini Bread
Little Italy Pizza