This past week I got the honor of testing recipes and doing a review of “What a Good Eater!” by Alessandra Macaluso  & Amy Godiwalla of http://www.whatagoodeater.com, along with testing the Vidalia Chop Wizard and an Infinity Jar which help make food prep and storage a breeze.

First, I love a cookbook with gorgeous photos, and this one has amazing photos. Seriously, baby food has never looked so appetizing. Where was this cookbook when I fed my kids off-the-shelf baby food?! Second, I love how the book is separated into foods for different age ranges going from 6 months, 8 months, 10 months, 12 months and 15+ months...

I LOVE broccoli salad. It’s a summer food that our family eats on a regular basis. And, it’s super easy and quick to make.

2 bunches broccoli, chopped into bite sizes
1/2 pound bacon, cooked and chopped (you can also use gluten free bacon bits, but make sure it is real bacon!)
1/4 cup onion, chopped
1 cup mayonnaise
1/2 cup sugar (if you’re diabetic, you can use monkfruit sweetener or Swerve to reduce carbs but the dressing will be a little grainier)
1 cup sunflower seeds
1 Tbsp. vinegar
1/2 cup raisins or dried cranberries

In a large bowl, mix mayo, vinegar, and sugar together; let sit while you’re chopping broccoli and onion...

I love fries of all sorts, but I REALLY like sweet potato fries. These are good by themselves, but my kids couldn’t get enough of the dipping aioli!

Ingredients:

• 2 sweet potatoes, cleaned & julienned
• 2 Tbs. olive oil
• 1 tsp. garlic powder
• flaked sea salt
• 1/4 c. parmesan cheese
• parsley for garnish

Directions:
1. Preheat oven to 425 degrees.
2. Toss potatoes in a bag with  2 Tbs. olive oil and garlic powder.
3. Lay potatoes on a lined baking sheet and sprinkle with flaked sea salt.
4. Bake potatoes for 15 minutes.
5. Remove pan from oven and flip potatoes. Sprinkle with parmesan cheese and put back in the oven for another 5 minutes.
7...

Dilly beans are basically pickled green beans…and oh, so delicious in a bloody Mary or straight out of the jar! This recipe makes 4 pint jars; just enough to have on the pantry shelves for when you have unexpected guests, but not so much that you don’t have room in the pantry for anything else. These are easy to make, so they’re perfect if you’re new to canning…you can do it!

Ingredients:

• 2 lbs. green beans, cleaned, trimmed & cut into 4″ lengths
• 4 large cloves garlic
• 1 bunch fresh dill
• 4 tsp. mustard seeds
• 2-4 tsp. dried red chili flakes, like the kind you’d sprinkle on pizza
• 2 1/2 c. water
• 2 1/2 c. white vinegar
• 1/4 c. canning salt (I use this brand)

Directions:

1...

Who doesn’t love French fries? Nobody! Well, that’s not true…my 8 year old HATES French fries for some reason. He always has. What a weird-o. My 5 year old, on the other hand, would eat them for every meal if we’d let him. I personally used to LOVE Arby’s curly fries, so I scoured the internet to find a knock-off recipe that I could convert. You can make these with curly potatoes using a spiralizer or regular cut fries, and keep in mind that you can control how much seasoned coating you get by the thickness of your batter…play with the amount of water until you get it to your liking.

Ingredients:
3-5 potatoes (I used Russet and sweet potatoes), scrubbed and cut into desired ...