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In case you missed it...

In case you missed it...

Happy Monday Fannies! We have decided to start something new around here with a weekly recap post. This way you can stay up to date with everything happening over on instagram, even if you miss a couple posts. And what a week we just had! It was absolutely incredible! Here are a few of the highlights.

Our Warehouse is OPEN! Its a one stop shop, so you can come grab the hot pads, books, Kamut, salt, EVERYTHING! The pickups are still available for Kamut as well, and we can't wait to get our new pickup locations up and running. Address: 4100 South West Temple Salt Lake

On Tuesday, we had a live showing you our amazing Lasagna Bolognese with Bechamel Sauce. Oh man, this is incredible! It is one of our most time consuming recipes, but we promise its worth it. Food Nanny Sr. put this recipe together after trying it at Bruno's Restaurant on Costa del Sol, Spain. The béchamel (white) sauce makes all the difference. We love using De Cecco brand lasagna noodles. They are the absolute best, besides homemade of course. Stay tuned, we will be showing you homemade kamut noodles soon! What we like most about this lasagna is its very light. We made it with our delicious Italian Bread, but it also pairs well with a salad. Make this for your family, we promise you will not be disappointed!

Another highlight of this week was getting invited to Studio 5 with Brooke Walker. This was a dream! She was so amazingly kind. It was an emotional experience getting to talk about our instagram and some of our favorite things. Its such an honor to be able to share our love for food and family with so many of you! Click here to watch the segment. And if you haven't made our French Croque Monsieur sandwich yet, you are missing out!

We also posted about our Strawberries and Cream cupcakes and you guys were in love! The cake version that we have been cooking for years is unreal, and the cupcake version does not disappoint. You have to give it a try next time you are asked to bring a dessert, it is a total crowd pleaser.

Since we had our big Live with Charlotte from Vivi et Margot on Saturday, we decided to show you a quick and easy pasta in stories on Friday. Make this spaghetti with quick tomato sauce (page 64 from the first book) on a busy weeknight! The key to making this yummy is to use quality ingredients like these tomatoes. Dinner really doesn't need to be complicated to be delicious.

Now for our Live with Vivi et Margot! We have been such huge fans of hers for years. She shares our love for all things French, and it was so fun bonding over that. Her shop truly speaks to our heart. If you missed the live, make sure and watch it for her whole story. We asked her what the most important thing we can do to make our homes feels more french, and her answer was add BASKETS! You guys know how obsessed we are with these. Food Nanny Sr. has been bringing them home from France for years. We have them everywhere! Remember the amazing kitchen remodel? Its designed around these baskets! The love runs deep. If you don't have a basket in your home, run to her website! They are all handmade and add so much character.

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She left us with some gifts from her shop and we are in love! Everything is perfection, from a new bread basket, a soap cube, the softest tea towels, and a filt bag! She even left us a new basket to bring more French into our home. Getting to know Charlotte and having the opportunity to cook with her was something we will never forget. She is such an inspiration. Check out her website and thank us later!

And now for what you have to look forward to this week! We will have our usual live schedule of Tuesday and Friday that you won't want to miss. And here's what we will be cooking:

Monday: Beef Stew with Dumplings

Tuesday: Fired Up Mac & Cheese

Wednesday: Pancakes

Thursday: Sweet Pork Salad with Lime Dressing

Friday: Pizza with Potatoes and Ham

Saturday: BBQ Cheese Crusted Steak

Sunday: Chicken Tarragon with Cream

Have the best week! And remember, keep cooking your family is worth it!

2 Week Meal Plan Mar 4 - Mar 17

2 Week Meal Plan Mar 4 - Mar 17
We are so excited to share our 2 Week Meal Plan with you! There are so many great recipes for us to make together in the next two weeks. Download and print out your 2 Week Meal Plan today! Also, be sure to follow us on Facebook & Instagram! There you will be able to watch our Live Videos where we show you how to make these yummy recipes! Planning ahead will make putting delicious meals on the table so much more simple and enjoyable! xo Liz + Lizi Download Meal Plan Mar 4 - Mar 17

The Food Nanny Philosophy on Family & Dinnertime

The Food Nanny Philosophy on Family & Dinnertime

Why dinnertime?

Food is an integral part of our lives, so why not make it as important as it should be. Dinnertime was the foundation of my day when I was raising my family. First thing in the morning, I made sure that all the ingredients I needed for my meal that evening were at hand. Doing this ensured that preparing dinner would go a lot smoother and make the whole process more enjoyable.

The Beauty of Meal Planning

My philosophy on dinnertime has truly shaped a lifestyle for me and my family. I mentioned meal planning a few times above because it makes all the difference! When I sit down every two weeks to make a meal plan, I follow my “Theme Nights” to keep things simple, stress free, healthy and happy. It has liberated me from stressing about dinnertime. As a mother of seven children, I couldn’t ask for anything more. Believe it or not, meal planning made dinner prep fun! I’ve always said that when you make dinner happen everyone wins! I have a variety of tools to help you get started meal planning. First off you can download my Two Week Meal Plan Template by clicking here. Don’t want to have to think of your own recipes? No problem! Every two weeks I post the meal plan I use on my website. You are welcome to use that one and cook along with me. Also, don’t forget to tune in to watch our Live Videos on Instagram & Facebook, where we often show how to make the meals on our Meal Plan. All the best to all of you care-givers wherever you may be. Putting dinner on the table for my family on a consistent basis was the one most fulfilling things I ever did! It was so gratifying to see how much everyone appreciated a good hot meal and how it has bonded our family forever. xoxo The Food Nanny

Lasagna Bolognese With Béchamel Sauce

Lasagna Bolognese With Béchamel Sauce
Our Lasagna Bolognese with Béchamel is absolutely the real deal! One time a very traveled knowledgeable acquaintance said to me .... If you have Lasagna Bolognese with Béchamel in your book, I know your book is the real deal!! I said, yes sir!, I do have a recipe for that!! I tried to make mine as authentic as I could from when I first ate it in Spain on the Costa del Sol and then again in Rome. He said I’ll take a book please!! I was never so proud or happy!! This recipe is light, soooooo delicious and so full of flavor! Makes my mouth water just thinking about it! Use the San Marzano Tomatoes when available....makes it so much richer! This Lasagna is even more special made with homemade Pasta. Also, spoon this sauce over any style of pasta you love! The Sauce or Lasagna freezes so well!! Make 2 smaller Lasagnas, eat one and freeze the other! Just enjoy this incredible meal that tastes just like you were in Spain or Italy with your family and friends! ❌⭕️

Lasagna Bolognese With Bechamel Sauce

  • 1 pound Uncooked lasagna noodles (see Note)
  • 3/4 cup 1 1/2 sticks unsalted butter
  • 3/4 cup All Purpose Flour
  • 4 3/4 cups milk (warmed)
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 11/2 cups freshly grated Parmesan cheese
  • 1/4 cup 1/2 stick unsalted butter

Bolognese Sauce

  • 3 tbsp olive oil
  • 1/2 medium yellow onion (minced)
  • 1 carrot peeled and finely shredded (about 1/2 cup)
  • 1 celery rib including leaves (diced)
  • 1 tsp French grey salt
  • 1 6-ounce can tomato paste
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 cup red wine
  • 3 bay leaves
  • 1 tsp ground black pepper
  • 3 14.5 ounce cans diced tomatoes, undrained
  1. Prepare the Bolognese Sauce and set aside: For the Sauce-

  2. Heat the oil in a large pot or Dutch oven over medium heat. Stir in the onion, carrot, celery, and salt. Cook, stirring, until the onion is soft, about 4 minutes. Stir in the tomato paste and cook another 5 minutes. Let the tomato paste stick to the pan a bit and become a little brown to provide a rich flavor. Crumble in the meat and continue cooking, stirring to break it up until all the meat liquid has evaporated and the meat is lightly browned, about 10 minutes. Pour in the wine and cook, scraping the meat bits from the bottom of the pan, until the liquid has evaporated, 3-4 minutes. If desired, puree the tomatoes in a blender or food processor. Pour into the meat mixture and add the bay leaves and pepper. Bring to a boil. Decrease the heat and simmer, stirring occasionally, until the sauce is rich, dark red color, 2-3 hours. The longer you cook the sauce, the better. While the sauce is cooking, add hot water if the sauce becomes too thick. When the sauce is done cooking, remove the bay leaves.

  3. Preheat the oven to 400 degrees and grease a 101/2 x 151/2-inch casserole dish. Or make two lasagnas with two greased square pans. Bake one and freeze the other.

  4. Cook the pasta according to package directions. (If you’re making homemade
  5. pasta, have it ready to cook as soon as the béchamel sauce is done.)

  6. Meanwhile, make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Stir in the flour and cook, stirring, about 3 minutes. Add the milk a little at a time, stirring constantly with a whisk to avoid lumping. When all the milk is mixed in, add the nutmeg and salt.

  7. Continue cooking, stirring constantly, until the sauce thickens and becomes smooth. Remove from the heat and let stand while the pasta cooks.

  8. Drain the pasta and lay it out on a cookie sheet to prevent it from sticking together as it cools.

  9. To assemble the lasagna, spread a thin layer of bolognese sauce (just a few tablespoons) in the prepared casserole, then one-third of the pasta, 2 cups of the bolognese sauce, 2 cups of the bechamel sauce, and 1/2 cup of the Parmesan. Repeat layering two more times. (Refrigerate or freeze any leftover bolognese sauce to serve over pasta for another meal.) Dot the top with the butter to keep the lasagna moist during baking. Bake 20 to 30 minutes until golden brown and bubbly.

Serve with: tossed green salad and Italian Bread, homemade (p. 224) or from the bakery.

Note: Substitute your own fresh pasta (p. 76) for the packaged lasagna noodles.

Main Course

FN Linguini Avocado Alfredo

FN Linguini Avocado Alfredo


  • 1 Avocado
  • ½ lemon (juiced)
  • ¼ teaspoon Fleur de Sel
  • ¼ cup butter (land o lakes)
  • 1 cup heavy whipping cream
  • 2 Tablespoons cream cheese
  • 1 cup shredded Manchego cheese
  • Fresh ground black pepper
  • 16 oz. 1-lb. Linguini
  • 1 Tablespoon French Gray Salt
  • ¼ cup shredded Parmesan Reggiano cheese
  • 2-3 Tablespoons Italian Parsley for garnish
  1. Prepare the avocado mixture: Place the pitted flesh of the avocado in a shallow bowl. Squeeze the lemon juice over the avocado. Add ¼ teaspoon fleur de sel. Smash with a fork and mix together. Set aside.
  2. In a large shallow pan, melt the butter over very low heat. Add the cream and cream cheese. Stir together and bring to a low simmer. Add the shredded Manchego cheese. Stir until mixed creamy. Turn off the heat.
  3. 3.. Fill a large stock pot or pasta pot with water. Bring to a boil, add 1 Tablespoon French Gray Salt. Now add in the Linguini. Cook for 11 -12 minutes. Turn off the heat, and immediately using your tongs, in small batches, hold the linguini in the air dripping off most of the water and add it directly to the avocado sauce. Stir the sauce and linguini together with the tongs.
  4. Turn the hot pasta out into a large pasta bowl. Sprinkle with the shredded Parmesan cheese. Chop some fresh Italian parsley and sprinkle on top of the Parmesan cheese. Serve immediately.

Serve with: Sliced Garden Tomatoes, Butter lettuce, purple onion sliced, Olive Oil, Balsamic. Fleur de sel. Grilled Chicken, Sprinkle with Olive Oil, Fleur de sel and fresh ground black pepper.

Brazilian Meat Sauce With Rice & Fries

Brazilian Meat Sauce With Rice & Fries
You cannot get anything like this in a restaurant. Elaine was born and raised in Brazil. This was a meal she grew up on. The first time I ate this meal it was the homemade fries that made it special. Elaine cooks only from scratch. This meal is very easy on the budget and everyone loves it. Try it out!!

Brazilian Meat Sauce With Rice & Fries

Plan Ahead: Rice can be prepared the day before.

  • 1 lb. lean ground beef
  • ½ yellow onion (diced)
  • 3 cloves fresh garlic (minced)
  • ½ teaspoon each: oregano marjoram and cumin
  • 1 fresh tomato (diced)
  • 1 8 oz. can tomato sauce
  • 1½ cups beef broth
  • 1½ cups petite frozen peas
  • 1½ Tablespoons white vinegar
  • ½ cup red wine (can be cooking wine)
  • Coarse salt to taste
  • Ground black pepper to taste
  • 2 cups long grain white rice
  • 4 cups water
  • 6 medium Russet potatoes peeled
  • Sunflower or olive oil for frying
  1. In a medium fry pan on low heat sauté the ground beef, onions and garlic. When onions and garlic are soft and the meat is browned, push the meat to one side and spoon out excess grease.

  2. Add oregano, marjoram and cumin. Stir. Continue browning meat for 3 min.
  3. Add tomato, tomato sauce, beef broth, peas, vinegar, wine, salt and pepper. (If the sauce looks too thick, add ½ cup water.) Cook 35 to 45 min. On medium low heat until most of the liquid has evaporated.

  4. While the meat sauce cooks, place the rice and 4 cups of water in 2 qt. sauce pan. Bring the water and rice to a full boil. Cover and turn heat down to low. Simmer 25 min. or until liquid is gone and the rice is tender.

  5. While the rice and the meat sauce is simmering, peel the potatoes. Cut the potatoes into ¼ inch wide strips (like french fries). Wash them well and dry completely on paper towels.

  6. In medium sized fry pan pour enough sunflower or olive oil to fill the pan half-way. Heat oil on medium high heat until hot.

  7. Safety Tip: Be careful not to have small children at your feet while frying the french fries. When the oil is ready carefully add the potatoes and start frying.

  8. Maintain the heat for at least 15-20 min. at medium high. Turn the potatoes with tongs or a long fork. When the fries turn very light brown turn the heat up to high and continue frying for another 5 min. or so. Drain on paper towels. Lightly salt.

  9. All three of these steps - meat sauce, rice and french fries - will come together about the same time. Serve the meat and peas over the rice with the fries on the side.

Serve with: Corn on the cob; Brussel Sprouts; Chiogga beets (red and white stripped beets).

Variations: Substitute corn or green beans for the peas. Use brown or black rice instead of white.

Food Nanny Event

Food Nanny Event


TV personality and Food Bloggers Liz and Lizi (The Food Nannies) will be coming to Florida to give a presentation on the following topics: Meal Planning/ Budgeting Importance of family meal time How to use the ancient grain Kamut and their French salt in your cooking to elevate it to the next level. Food demonstrations of their bread and homemade Pizza dough! Seating is limited! Refreshments will be served. Raffle drawing for prizes! Food Nanny Event Tickets

Date And Time

Sat, April 27, 2019 6:00 PM – 8:00 PM EDT


1065 Emerson Drive Northeast Palm Bay, FL 32907

FN Avocado Toast

FN Avocado Toast

Who isn’t into Avocado Toast? For Breakfast lunch or dinner, right? Serve it long side soup or Salad! Avocados have no sugar and lots of fiber!
When I was a kid growing up in California we ate this a lot! We had wonderful Avocados grown very near to our home! My Mother loved Avocados and we watched her put them into Salads regularly!! We topped soups with them and ate them plain on toast!
Enjoy this version of our Avocado Toast ! It is super healthy and delicious!


  • 1 piece All Purpose White Kamut bread or FN All Purpose White Kamut Baguette Bread or Whole Grain Kamut Bread or any bread of choice.
  • 1 pod fresh garlic
  • 2 teaspoons extra virgin olive oil
  • 2 Tablespoons grated fresh Parmesan Reggiano Cheese
  • 1 ripe avocado
  • Fleur de sel
  • Ground black pepper
  • 1 Grape tomato
  1. Toast the bread under the broiler until warm, just starting to give a hint of brown around the edges.
  2. Remove from broiler and polish with fresh garlic clove. (just run the clove of garlic over the warm bread)
  3. Brush on the olive oil
  4. Sprinkle on the fresh parmesan cheese
  5. Return to Broiler, broil until cheese is melted and toast is barely brown
  6. While the cheese toast is melting smash the avocado with a fork, add the fleur de sel and fresh ground black pepper to taste.
  7. Top the warm bread with the avocado mixture and top with a half slice of a grape tomato.
  8. Serve warm.

2 Week Plan Feb 18 - Mar 3

2 Week Plan Feb 18 - Mar 3
We are so excited to share our 2 Week Meal Plan with you! There are so many great recipes for us to make together in the next two weeks. Download and print out your 2 Week Meal Plan today! Also, be sure to follow us on Facebook & Instagram! There you will be able to watch our Live Videos where we show you how to make these yummy recipes! Planning ahead will make putting delicious meals on the table so much more simple and enjoyable! xo Liz + Lizi Download the latest Meal Plan Feb 18 - Mar 3

Trader Joes

Trader Joes
FINALLY!! We are posting our FAVORITES from Trader Joe’s! We are always up for trying new things.. but ALWAYS come back to these favorites!! When we walk into the door of Trader Joe’s right away we love to look at the beautiful flowers! Their prices are always fabulous for flowers! We love the seasonal selections and then our staples that seem to always speeak to us which are the Hydgrangea and Israeli Ruscus and Tulips !! When its cold and cloudy outside flowers seem to brighten our every day. Fresh, or dried arrangements seems to bring a sense of peace into the home. Make sure to grab a basil plant to have on hand for cooking!!! Place the plant into a cute canning jar and add water to keep it fresh. Next stop Produce- love their produce!! Always love to make sure to remember to get a bag of lemons and limes. Super great price and love to have them on hand to add to sparkling water and soda. Not to mention we use them in cooking and baking all day long! Their fruit is always a fabulous price!! Then we love to grab some tomatoes on the vine or grape tomatoes. We have realized the smaller the tomato the better! They are the most consistent in flavor and freshness!! Then we stop at the Meat Deparment- Honestly we love their meat. Love the quality and you can tell the difference! If you are on a tight budget or cooking for a large family, we wouldn’t suggest that its the best place to purchase meat! Costco is more affordable. Danish Kringle- We saw it every time we came to Trader Joe’s and never bought it because we didn’t know what it was! Now when we go into the store we have others asking us what it is and why we are buying it??!! HAHA!! Because it’s seriously yummy!! They constantly change the flavors. We love the almond, pecan and raspberry. These Kringle remind us of a cheese danish! You can eat it cold or you can heat it up in the oven either way.. we LOVE IT!!! You can even freeze it, they freeze really well! You can freeze for up to 2 months! Perfect for a breakfast or just a dessert! Give it a try !!! Pound Plus Milk Chocolate - We have seriously become famous for our Mexican Hot Chocolate! We have followers that are saying they have never liked hot chocolate until now!! We get comments that they cant stop making it!! There was even a time that a Trader Joe’s in Utah was completely sold out of it because of us!! It is that amazing and you can get the recipe here !!! Your family will love it and its a must for these winter months!!!! Apple Cider - We have tried every homemade version and this is the best! We love to heat it up with a couple of cinnamon sticks. After it’s warm, put a dollop of homemade whip cream! It is seriously good! Canned Tomatoes- These are a serious must when you come to Trader Joe’s Stock up! They are the best prices out there and the quailty and taste is AMAZING!! You have to get the Tomato Sauce, San Marzano Tomatoes and Tomato Paste. The diced tomato’s are great too !! Their Mariana is super good and so inexpensive! We love to get the marinara for our Mostociolli and also for one of our Tomaot Soup recipes ! Cheese Deparment- This is where our HEART is!! We seriously feel like we relate with the French so well about their love for cheese! Eating fresh cheese is a huge part of our every day diet!! You won’t find a better price or quailty then at Trader Joe’s! These are the staples that we constantly have on hand! The fresh Mozzarella , Manchego, Gruyere, Emmentaler (especially for our fondue) , Chevre Honey Goat Log, Parmesean Reggiano , Comte, Unexpected Cheddar, Gouda, Creamy Toscano. These are the ones that we seriously cannot get enough of ! Crackers- Love their crackers espeically to go with the cheeses! We love to eat this for lunch or if your ever doing charcuterie board! Their crackers are a must. We love the Fig and Olive Crisps and Rasin Rosemary Crisps! The BEST! California Estate Olive Oil- I love this olive oil because it has a fresh peppery taste! I love that its American Grown in California and its a great price! Makeup Wipes- This is a random product that we love! We have tried many different makeup wipes and they are the perfect wetness and perfect size! They really get off the makeup well for a great deal! Wine- We also buy most of the wine that we cook with at Trader Joe’s. Here in Utah the wine is not available. Purchase some if you are out of state, the wine stores forever! When we post something that we really love.. your getting our stamp of approval!!! We will always add to this list whenever we find other must haves, that we cant live without from Trader Joe’s!! XO Liz & Lizi