Coconut banana carrot cake

This cake takes the cake!   Literally.  It’s moist, tender, delicious and dare I say it for a cake… rather healthy!   Loaded with coconut, banana, carrot, cinnamon and zero refined sugar, this will quickly become a go-to recipe!  The cake batter is sweetened with maple syrup.  It’s so good and perfect for any special ending to a meal!

It is super delicious unadorned, but if you want to top it with a traditional cream cheese frosting, it doesn’t get any better than the one we have (warning:  the icing recipe is an old school, sugary-buttery-lick-your-fingers-icing… but everything in moderation… right?)!

1 cup ripe banana, mashed

2 cups carrots, grated
½ cup maple syrup
½ cup coconut oil (or butter), melted
4 eggs
2 cups almond flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon vanilla
½ cup coconut
1/3-1/2 cup organic raisins (optional)
¼ cup walnuts, finely chopped (optional)

8-ounce cream cheese, room temperature

2 cups powdered sugar
½ cup butter, room temperature
1 teaspoon vanilla
Dash of cinnamon & nutmeg, optional
Drop of milk

1. Preheat oven to 350°.
2. Grease and flour a bundt pan.
3. In a mixing bowl, mix together banana, maple syrup, coconut oil and eggs until well mixed.  Add almond flour, cinnamon, baking soda and vanilla.  Mix until incorporated.  Add carrots and coconut.  Mix until combined.  Add raisins and walnuts, and mix until incorporated.
4. Pour into prepared pan.  Bake for 40-45 minutes, until toothpick inserted in center comes out clean.
5. Cool cake completely.
6. For the icing:  Beat cream cheese and butter until smooth.  Add the powdered sugar, vanilla and spices (if using), beat until combined.  Very gradually add a drop of milk until you reach the right creamy consistency (be careful to add a very little at a time!). 

What we are loving:  these stainless steel cups!  We got them for the kids, but oddly they are most coveted by adults.  I think grownups feel like they are drinking out of a mint julep cup… but they are perfect for kiddos!  They can safely drink from these without the worry of plastic leaching or breakage.

sweet (spinach) mini muffins

Shh, don’t tell your little shamrocks that the ‘green’ ingredient is spinach!  Kids will love the muffins because they are sweet & scrumptious!  Parents will love them because they are made with wholesome ingredients like spinach, apple sauce and almond flour.  These mini bites are super moist (thanks to the almond flour) and the perfect combination of healthy and delicious.

I like to throw in some raisins and/or coconut (chopped walnuts would be a good addition too!), but this recipe is perfect as is. 

1 cup fresh spinach, packed

½ cup organic applesauce
1 organic egg
1 teaspoon vanilla
¼ cup maple syrup
2 Tablespoons melted butter
1 ¼ cups almond flour
1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon nutmeg

1.      Preheat oven to 350 F.

2.      Place the spinach, applesauce, egg, vanilla, maple syrup and melted butter in a food processor and puree.  Add the almond flour, baking soda, cinnamon and nutmeg.  Pulse until combined.

3.      Drop batter into 24 lined or greased mini muffin tins. 

4.      Bake for 11-12 minutes, until toothpick inserted comes out clean.

Makes approximately 24 mini muffins

We are loving these reusable produce bags!  No more plastic bags :)

Chocolate cherry breakfast cookie

Our children’s easy, go-to breakfast on weekday mornings are organic cereal bars.  They love them and request them every day.  After a little label reading it became very clear why they love them so much!  They are LOADED with sugar.  I am trying to reduce our family’s sugar intake, so I decided to come up with a cereal bar alternative that was low in sugar and high in protein and nutrition (and of course, deliciousness!).  This breakfast cookie fits the bill!  It is so scrumptious that they are almost addictive.  They also are far more nutritious than the average cereal bar sold everywhere.  Made with almond flour, oats, walnuts, cherries and chunks of dark chocolate, this recipe will quickly become a family favorite!  Feel free to tinker with your families personal preferences!  Replace the cherries with cranberries, dates, raisins or banana chips, or the chia seeds with flax, pumpkin, sunflower or sesame seeds. 

Who knew that a breakfast bar alternative could be this tasty and good for you!

½ cup butter, melted

2-3 Tablespoons honey

2 organic eggs

½ teaspoon vanilla

1 cup almond flour

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon cloves

½ teaspoon baking soda

¼ teaspoon baking powder

1 cup oats (I use Bob’s Red Mill Gluten Free)

¾ cup dark chocolate chips

1/3 cup dried cherries

1/3 cup unsweetened coconut

1/3 cup walnuts, broken in half or quarters (I like them chunky, but cut to your preference)

2 teaspoons chia seeds

1.)    Preheat oven to 350°.

2.)    In a large mixing bowl, mix the butter, honey, eggs and vanilla.  Add the almond flour, cinnamon, ginger, cloves, baking soda and baking powder until just combined.  Add the oats and stir until just combined.  Add the chocolate chips, cherries, coconut, walnuts and chia seeds until just combined.

3.)    Using a small scooper, drop onto a parchment-lined baking sheet, spacing 2 inches apart.  Lightly flatten the dough.

4.)    Bake for 11-12 minutes.  Once cooled, store in an air-tight container.  I pop most of these in an air-tight freezer container.  12 seconds in our microwave will thaw and warm them.

coconut chicken nuggets

“YUM!”  That will be the unanimous response from the family once you make these tasty chicken nuggets!  We got this gem of a recipe from Health Bent (a new favorite of ours!).  This recipe is super easy, family-friendly (even your pickiest little eater will munch away) and quick to come together.  Pair it with their Curry Mustard Sauce for more yumminess!

We modified the curry mustard sauce to be a little more kid-friendly for our two little nuggets.

1 pound organic ground chicken

1 egg yolk

1 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 cup + 1/2 cup almond flour

1/2 cup dessicated coconut*

1/2 cup coconut oil

salt & pepper, to taste

1.)  In a bowl, combine 1/4 cup almond flour, 1/2 cup dessicated coconut and salt & pepper.  Mix it with your hands.  In a seperate bowl, combine the ground chicken, 1/2 cup almond flour, onion and garlic powders, egg yolk and salt & pepper.  Mix with your hands until everything has been incorporated.

2.)  In a saute pan, melt the coconut oil on medium heat.

3.)  Take about 2 Tablespoons worth of chicken mixture and in the palm of your hand, roll it in a ball.  Drop it in the almond/coconut mixture and roll around until completely coated.  Repeat with the rest of the chicken.  Place in the saute pan and cook on each side until nice and brown.

Curry Mustard Sauce

1/4 cup mayonnaise

1-2 teaspoons mustard

couple dashes of curry powder

Stir all ingredients together and add more mustard and curry powder as desired.

* Dessicated coconut is dried, finely shredded, unsweetened meat of the coconut.  It's the perfect size to replicate a bread crumb. 

banana gingerbread muffins

This delicious muffin is the tastiest gift or treat for the holidays!  The blend of cinnamon, ginger and clove spices is the perfect addition to the sweet banana batter.  Top with a dusting of powdered sugar or our cream cheese glaze.

muffin recipe 

1 1/2 cups all-purpose flour

2 teaspoons baking powder 

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
8 Tablespoons (1 stick) butter, room temperature
¾ cup brown sugar
1 egg
1 cup banana, mashed (about 2 bananas)
1/2 cup buttermilk
¼ cup molasses

cream cheese glaze
4 ounces cream cheese, room temperature
3 Tablespoons butter, room temperature
1 ½ cups confectioners sugar
½ teaspoon vanilla
3 Tablespoons milk

for the muffins:
1.) Preheat oven to 350°. Line a 12-14 muffin tins with liners (or grease and flour 12-14 muffin cups).
2.) In a large bowl, sift or stir together the flour, baking powder, cinnamon, ginger, allspice, cloves cardamom and nutmeg. Set aside.
3.) In a medium bowl, beat the butter and sugar together for two minutes.
4.) Add the egg and beat for one minute.
5.) Beat in the mashed banana, buttermilk and molasses.
6.) Combine the dry and wet ingredients. Beat for 30 seconds, until ingredients are combined.
7.) Spoon the batter into the prepared muffin cups.
8.) Bake for 20-23 minutes, until a toothpick comes out clean when inserted in the middle of the muffin.
9.) When completely cool, lightly dust with powdered sugar or drizzle with cream cheese glaze (optional).

for the glaze:
1. In a medium mixing bowl, mix together the cream cheese and butter for one minute.
2. Add the confectioners sugar and vanilla. Mix until combined.
3. Add the milk, and mix until a smooth consistency (the icing may require an additional ½ - 1 teaspoon of milk to reach drizzle consistency).

leftover love

Leftovers are one of my many favorite things about Thanksgiving, but not everyone feels the same way.  If your family likes a different meal every night, you can re-use your Thanksgiving fixings and create a delicious, easy and new dinner!  That is definitely something to be grateful about.

Leftover potatoes (russet or sweet) can become Potato pancakes

2 cups mashed potatoes

1 egg, beaten

1/3 cup flour

Salt and pepper

In a bowl, thoroughly combine the potatoes, eggs and flour.  Season with salt and pepper.  In a large heavy skillet, heat olive oil over moderately high heat, until it is hot but not smoking.  Drop Tablespoons of the potato mixture, being sure to flatten them with a fork.  Cook for approximately 1-2 minutes on each side, or until they are golden brown.  Transfer the pancakes as they are cooked to paper towels to drain and if desired keep them warm on a rack set on a baking sheet in a preheated 250 degree oven.

Leftover turkey can become Barbecued Turkey Sandwiches

Combine and heat 3 cups shredded turkey with ¾ cup prepared barbecue sauce.  Serve on a brioche or onion roll.

Leftover cranberries can become Apple Cranberry Crisp

Leftover cranberries (up to 1 ½ cups)

6 cups peeled apples, thinly sliced

¾ cup brown sugar

2 teaspoons cinnamon

½ cup flour

2/3 cup oats

½ cup butter, room temperature

Preheat oven to 350 degrees.  Combine cranberries & apples and place in a buttered 8x8 pan.  In a medium bowl, combine brown sugar, cinnamon, flour, oats and butter together; blend with fingers until crumbly.  Evenly top apple/cranberries with oat mixture.  Bake for 35 minutes.

mashed potato pancake recipe adapted from epicurious
apple cranberry crisp recipe adapted from Cooking FUNdamentals
photo courtesy of Pottery Barn Kids

mini pumpkin whoopie pies

Oh me, oh my, we love these whoopie pies!  These little autumn cake bites are delicious and the tastiest way to indulge with pumpkin.  This gem of a recipe comes from Martha (thanks Martha!).  We did not modify the recipe at all (it’s perfect) except to make them much smaller (about a heaping teaspoon of batter baked for 8 minutes) and to cut the recipe in half (it makes a lot of whoopie pies)  The original recipe is below.   Whoopee!

For the Pumpkin Whoopie Cookies

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

For the Cream Cheese Filling

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

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photo & recipe courtesy of MarthaStewart.com

mini whole wheat banana walnut muffins

Bananas are my youngest son’s favorite fruit, so we always have plenty of them on hand and that usually means that we also have plenty of ones that browned too quickly.  This recipe is the perfect (and tastiest!) way too use up ripe bananas (by the way, you can freeze ripe bananas...  just peel and place in an air tight freezable container). 

Try swapping out the walnuts with sunflower seeds, raisins or chocolate chips.  These are perfect for breakfast, snacking or packed into a lunch box! 

1 cup whole wheat flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

1 large egg

1 large ripe banana  

½ cup brown sugar

1/4 cup butter (1/2 stick), melted

½ cup buttermilk

½ teaspoon vanilla

½ cup walnuts, chopped

1. Preheat oven to 350°.
2. Grease and flour or line 24 mini muffin tins with paper liners.
3. In a large bowl; sift or stir together the flour, baking powder, baking soda, and cinnamon.
4. In a medium bowl; beat the egg, banana, brown sugar, melted butter, buttermilk and vanilla together.
5. Combine the dry and wet ingredients. Beat for 30 seconds, until ingredients are combined.  Stir in the walnuts.
6. Spoon the batter into the prepared muffin cups.
7. Bake for 11 to 15 minutes, until a toothpick comes out clean when inserted in the middle of a muffin.

What is your favorite way to use up ripe bananas?

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jamaican jerk chicken

Your family will catch island fever with this Caribbean rub! The blend of thyme, a little cayenne and garlic provides plenty of flavor. To  omit all heat, skip the black & cayenne pepper - the kiddies will love the flavor without spice.

Pair with our oven-baked sweet potato fries!  {click here for the recipe!}

1 1/2 pounds organic/free-range, skinless chicken
1/2 small sweet onion (Vidalia, Maui, Walla Walla), chopped
1 scallions, chopped
1 garlic clove, chopped
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/4 cup soy sauce
2 Tablespoons olive oil

(1.) In a food processor (or blender), combine all ingredients except the chicken. Pulse until combined.
(2.) Place the chicken breasts in a glass bowl and top with the jerk mixture. Make sure the chicken is completely coated with the seasoning. Cover with plastic wrap and marinate overnight or for several hours.
(3.) Heat a heavy 10-12 inch skillet over medium-high heat. Add 1 Tablespoon olive oil and arrange the chicken breasts in the pan and sauté for 5-10 minutes on each side until chicken is thoroughly cooked. To grill: place over medium heat until the chicken is cooked through, 8-10 minutes, turning once.

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waffle wake-up call!

When your little one wakes up and wants something delicious for breakfast, try this waffle recipe!  They have a feather-light center, a crispy-crusty exterior and they partner perfectly with fresh fruit or butter & maple syrup. They will give you (and your wee one) a good reason to get out of bed in the morning!


1/2 cup yellow cornmeal
1 Tablespoon sugar
1/4 teaspoon salt
1 cup boiling water
1 cup buttermilk
2 larges eggs, separated (place the yolks in one bowl and the egg whites in another bowl)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 Tablespoons unsalted butter, melted

(1.) Whisk (or stir) together the cornmeal, sugar, salt and water in a medium saucepan. Cook, over medium heat, whisking constantly until the mixture turns thick, about 3 minutes. Remove from the heat and whisk in the buttermilk.
(2.) Place the cornmeal mixture in a large bowl. Add the egg yolks, flour, baking powder, baking soda and melted butter. Stir until combined.
(3.) Beat the egg whites until stiff - make sure that the bowl, beaters and any utensils that you're using does not have oil on them. 
(4.) Fold the egg whites into the batter. Use a large rubber spatula and gently stir with scooping movements. Start at the top of the bowl and move to the bottom of the bowl, gently incorporating the ingredients.
(5.) Ladle 1/3 to 1/2 cup of batter into the center of a heated & greased (with oil or butter) waffle iron.
(6.) Close the lid and bake until steaming stops and waffle is golden brown, 2 - 5 minutes.
(7.) Serve immediately with room temperature butter and warm maple syrup.

Freeze extra waffles in a freezer-proof container
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mango ice cream

I scream, you scream. We all scream for home-made ice cream!

This dessert is so refreshing, simple and healthy. It has the creamy goodness of ice cream & the refreshing taste of sherbet. Grab a spoon and dig in!

1 ½ cups mango, peeled, seeded and cut into chunks
15-ounce can of sweetened cream of coconut
1/3 cup fresh lime juice
¾ cup water

(1.) Place the mango in a blender or food processor and blend until smooth. Push the mango through a sieve. Rinse out the blender to discard the mango fibers.
(2.) Pour the mango back into the blender or food processor. Add the cream of coconut, lime juice and water. Blend all of the ingredients and freeze in an ice-cream maker.

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grilled chicken w/ a coconut lime marinade

Think tropical, flavorful and delectable with this chicken dish! The sauce is a blend of sprightly lime, creamy coconut and spicy ginger. It all delicately comes together for a dish the whole family will love!

Serve the chicken with couscous or steamed rice.

2 pounds skinless chicken breasts, cut into thin strips
1 14-ounce can coconut milk
1 ½ - 2 Tablespoons ginger, peeled & minced
1 Tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon curry powder
1 Tablespoon sugar
Zest and juice of 1 lime
½ teaspoon kosher salt


1. In a bowl, whisk together the coconut milk, ginger, soy sauce, garlic, curry powder, sugar, lime zest, lime juice and salt.
2. Add the chicken and coat evenly. Refrigerate and marinate for 1-2 hours.
3. Place the chicken skewers on a preheated grill rack. Grill, turning once, until the chicken is cooked through, about 4-5 minutes on each side.
4. Place the chicken on a platter and serve immediately.

peanut butter noodles

These nutty noodles have it all- sweet, savory, crunchy and creamy. They are made with kids favorite ingredients (peanut butter & noodles!) and are super easy to prepare.

Substitute the veggies with your family’s favorites (shredded carrots or cucumber)!  Top the noodles with chopped peanuts or toasted sesame seeds. 

1 pound soba or spaghetti noodles
1 cup bean sprouts
1 cup snow peas, tips removed & cut in half on a diagonal
1 cup red bell pepper, juliened into ultra-thin strips

1 cup natural peanut butter
1/4 cup sesame oil or olive oil
1/4 cup rice wine vinegar
1/4 cup water
juice of 1 lime
3 Tablespoons brown sugar
3 Tablespoons soy sauce
2 teaspoons fresh ginger, grated
1 garlic clove, minced
red pepper flakes, to taste

1.)  Cook the noodles according to package directions.
2.)  While the pasta is cooking, place the peanut butter, sesame oil, rice wine vinegar, water lime juice, brown sugar, soy sauce, ginger and garlic in a food processor.  Pulse until thoroughly blended.  Add pepper flakes.
3.)  Drain the pasta and rinse quickly with cold water.  Shake off all excess water.
4.)  Place the pasta in a large bowl.  Add the bean sprouts, snow peas, red pepper and three-fourths of the peanut sauce.  Toss until combined.  Taste for additional sauce or seasonings.  Serve warm or cold


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banana date bread

So many banana bread recipes… why make this one? It is downright delicious, so moist, and it literally melts in your mouth! The wonderful combination of bananas, dates and almond flour is scrumptious. This recipe will instantly become a favorite! To take it over the top, serve warm with butter.

Almond flour is essential to this recipe. It is not always easy to find (most natural food stores & some large grocery stores carry it) and it is expensive, but it adds a delicious flavor, texture and moistness to this bread. For some variation, add cinnamon or nutmeg and ½ cup chopped pecans or walnuts.

1/3 cup (5 1/3 Tablespoons) butter, room temperature
½ cup brown sugar
1 ripe organic banana, mashed
1 egg
7 ounces (almost 1 cup) buttermilk
¾ teaspoon vanilla
¾ cup almond flour
¾ cup all-purpose or wheat flour
1 teaspoon baking soda
¾ cup organic dates, chopped

1. Preheat oven to 350°. Lightly grease and flour a loaf pan and set aside.
2. In a medium mixing bowl, beat the butter for 30 seconds. Add the sugar to the butter and mix for 30-60 seconds, until combined.
3. Add the banana, egg, buttermilk and vanilla; mix for another minute until thoroughly combined.
4. Add the almond flour, all-purpose flour and baking soda. Mix for 30 seconds until combined. Scrape down the sides with a rubber spatula.
5. Stir in the dates.
6. Spoon the batter into the loaf pan.
7. Bake for 55-60 minutes, or until a toothpick comes out clean when inserted in the center.  
 
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make smoothies with the kiddies!

Smoothies are a big hit at our house! The kids love watching the blender whirl and mix the chunks of fruit, ice and yogurt into one thick drink, and I love knowing that they are drinking 2+ servings of fruit or vegetables, yogurt and flax seed.

This drink is so versatile and adaptable… use whatever fruits (and some veggies), juices and yogurt that you have. Smoothies are super easy to put together… throw it all in and seconds later, its ready! We make these as snacks, but they are a perfect & portable breakfast or light meal on-the-go.

banana strawberry smoothie: 

1 banana, peeled
1 cup strawberries, hulled {if they are organic, i throw the whole strawberry in}
1/2 cup vanilla yogurt
1/4 cup milk, orange juice or water
1/4 cup crushed ice
1 Tablespoon flax seed

(1.)  Put all of the ingredients in the blender.  Blend for one minute; until smooth.  Serve :)

For a basic smoothie recipe, I typically take 2 cups of fruit {and sometimes spinach}, add yogurt, milk or juice & ice.  Blend well and serve!

Some additional add-ins to complement your smoothie: nuts, coconut, protein powder, vanilla, cocoa powder, peanut butter & honey

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healthy turkey sloppy joes

turkey sloppy joes… kid-tested, mom-approved!  these messy, but so delicious, burgers are a great & easy way to get lycopene & protein in your family!  don’t forget the napkins :)

2 pounds ground turkey

1 onion, chopped

1 garlic clove, minced

1 cup tomato sauce

1 6-ounce can tomato paste

1/2 cup ketchup

2 Tablespoons brown sugar

1/4 teaspoon dried mustard

2 Tablespoons soy sauce

1 Tablespoon worcestershire sauce

(1.)  In a skillet cook turkey, onion & garlic over medium-high heat until the turkey is completely cooked.  With spoon, break turkey down into crumbles. 

(2.)  Stir in tomato sauce, tomato paste, ketchup, brown sugar, dried mustard, soy sauce and worcestershire sauce. 
(3.)  Reduce heat to medium-low and cook for 20 minutes stirring occasionally.
(4.)  Serve on toasted whole wheat or onion buns and top with either cheddar cheese, montery jack cheese, pickles, lettuce, tomatoes, grilled onions and/or peppers.


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pasta fagioli soup

Happy Meatless Monday!  Warm up with this souper duper recipe- pasta fagioli!  It’s hearty, healthy and so tasty {extra cheese for the kiddies, please}!   This soup has a whole bunch of kale in it… kale is a nutritional powerhouse.  It’s in the cabbage family & loaded with Vitamins A, C, folic acid, calcium and iron!

3 Tablespoons olive oil,

1 onion, diced

3 cloves garlic, chopped

1 14.5-ounce can of diced tomatoes (with basil, garlic & oregano)

2 14.5 cans vegetable or chicken broth

3 cups of water

2 cups small pasta (shells, rigatoni)

1 teaspoon Italian seasoning

1 bunch fresh kale, tough stems discarded, chopped into 1/4-inch slices

2 cans small white beans, drained & rinsed

2 Tablespoons tomato paste

1/2 teaspoon salt, additional to taste

1/4 teaspoon pepper

Grated Parmesan for serving

1.)  Heat oil in a large pot over medium heat.  Add onion and cook for 5 minutes.  Add garlic; cook 1 minute.

2.)  Stir in tomatoes, broth and 3 cups of water.  Bring to a simmer over high heat.  Add pasta and Italian seasoning.  Cook, stirring for 5 minutes.

3.)  Stir in kale; cook 5 minutes more.  Reduce heat to medium and stir in beans, tomato paste, salt and pepper.  Heat through.

4.)  Ladle into bowls; garnish with Parmesan cheese.


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recipe adapted & photo courtesy of Family Circle

sweet potato fries

We’ve got a French twist for fries! For a healthier take, try these three different & easy oven-baked sweet potato recipes. They are high in beta carotene, fiber and Vitamin A.

(1.) Heat oven to 400 degrees.
(2.) Cut into wedges.
(3.) Toss with a little olive oil, salt & paprika OR toss with olive oil, brown sugar, salt, pepper, and chopped rosemary OR toss with olive oil, ginger, cinnamon, brown sugar and salt.
(4.) Place in a single layer on a parchment-lined baking sheet.
(5.) Bake 20 minutes, toss the potatoes and bake an additional 10-15 minutes, until potatoes are tender.


 
photo courtesy of McCormick.com

a new twist for pretzels!

We’ve got a new twist for pretzels! If you’re household is anything like ours, you have open bags of pretzels that have just a little bit left, but have been sitting in your pantry. Here are 3 great ways to use them up and put them to a tasty use!

(1.)  For a crunchy coating for chicken, brush each side of 4 boneless chicken breasts with 1 teaspoon spicy brown mustard.  Roll in finely crushed pretzels; bake at 400 degrees for about 15 minutes or until temperature reaches 160 degrees.*

(2.)  Swap your favorite cookie crust recipe for this delicious pretzel version:  Mix together 2 cups finely crushed pretzels, 6 Tablespoons melted butter and 3 Tablespoons sugar.  Press into a pie plate and bake at 350 degrees for 10 minutes.*

(3.)  Make a simple & sweet dessert by melting 12 ounces semi-sweet chocolate chips, then stirring in 1 cup coarsely crushed pretzels and 1/2 cup chopped nuts (and/or coconut).  Spread out onto a waxed paper-lined baking sheet.  Refrigerate for 1 hour.  Break into pieces. *



*recipe adapted from family circle 

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