wild rice & shiitake mushroom soup

This earthy soup is perfect for cold weather.  It’s comforting, delicious and filling.  Pair it with garlic breadsticks for a yummy dinner that the whole family will love!

½ cup wild rice (or brown or white rice)

4 Tablespoons butter

1 celery stalk, cleaned and finely chopped

1 medium yellow onion, finely chopped

1/3 pound shiitake mushrooms, sliced

1/3 pound button mushrooms, sliced

¼-½ teaspoon salt

4 cups vegetable broth

2 Tablespoons flat leaf parsley, chopped

Freshly ground pepper

½ cup heavy cream

1. Cook the rice according to package directions.  Set aside.
2. In a soup pot over medium-high heat, melt the butter.  Add the celery, onion and mushrooms.  Sauté, stirring occasionally for 15 minutes, until the vegetables are very soft.
3. Add the rice, salt, broth, parsley and black pepper.  Reduce the heat to medium, and cook for 20-30 minutes.
4. Add the heavy cream and taste for additional seasoning.

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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.

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).

sneaky & deceptive cooking

Our four year old (and first born) is a wonderful eater!  He will eat any thing, any time and at any place.  I always knew that we were lucky but I didn’t truly realize how fortunate we were until our second one came along and pretty much only wants to eat anything that is flour-based (pasta, crackers, pretzels, oh, and an occasional banana when he’s feeling like it).  As a foodie mom that wants her kids to eat nutritionally sound meals, it can be a tug-of-war (it’s an internal conversation with me saying, “make him eat fruits and vegetables”/ he won’t eat, let him be excused from the table).  I’ve always known about the popular cookbooks, the Sneaky Chef and Deceptively Delicious (and Double Delicious!) but never had to look into them… until now!

Times like this call for devious measures on mom’s part and I need to be getting fruits, vegetables and healthy foods into my little graham cracker (also known as my youngest).  I pulled out a copy of Deceptively Delicious and got cooking!  I made the "Chicken Nuggets (with Broccoli or Spinach or Sweet Potato & Beet)", "Macaroni & Cheese 1" and "Chocolate Chip Cookies" (recipes below).  My husband and oldest son happily gobbled up all three dishes.  My youngest loved the cookies, but as usual, dismissed his dinner.  I think I am going to have to add a lot of patience to my sneaky & deceptive cooking! 

Chicken Nuggets (with Broccoli or Spinach or Sweet Potato or Beet)

1 cup whole-wheat, white or panko breadcrumbs

1/2 cup flax seed meal

1 Tablespoon grated Parmesan

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup broccoli or spinach or sweet potato or beet puree (I used 2 jars of spinach baby food)

1 large egg, lightly beaten

1 pound boneless, skinless chicken breast or chicken tenders, rinsed, dried & cut into small chunks

1/2 teaspoon salt

Nonstick cooking spray

1 Tablespoon olive oil (I used a lot more than this)

(1.)  In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic, and onion powder on paper or foil and mix well with your fingers.

(2.)  In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

(3.)  Sprinkle the chicken chunks with the salt.  Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

(4.)  Coat a large nonstick skillet with cooking spray and set over medium-high heat.  When the skillet is hot, add the oil.  Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3-4 minutes.  Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4-5 minutes longer.  (Cut into a piece to check that it is cooked through).  Serve warm. 

Macaroni & Cheese 1 (with Butternut Squash or Cauliflower)

1 1/2 cups elbow macaroni

Nonstick cooking spray

1 Tablespoon olive oil

1 Tablespoon all-purpose flour

1/2 cup nonfat (skim) milk (I used whole milk)

1/2 cup butternut squash or cauliflower puree (I used a jar of sweet potato baby food)

1 1/2 cups shredded reduced-fat Cheddar cheese (I used regular, full fat cheddar cheese)

4 ounces (almost 1/4 cup) reduced fat or nonfat cream cheese (I used full fat cream cheese)

1/2 teaspoon salt

1/8 teaspoon paprika

1/8 teaspoon pepper

(1.)  Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente.  Drain in a colander.
(2.)  While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.  Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1-2 minutes.
(3.)  Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3-4 minutes.  Add the vegetable puree, Cheddar cheese, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth.  Stir in the macaroni and serve warm.

Chocolate Chip Cookies

I had to try these!  Seriously… chocolate chip cookies made with garbanzo beans!?!  Definitely make them!  They were really delicious and definitely worth baking.

Nonstick cooking spray

1 cup firmly packed light or dark brown sugar

3/4 cup trans-fat-free soft tub margarine spread (I used butter)

2 large egg whites (I used whole eggs)

2 teaspoons pure vanilla extract

1 15-ounce can chickpeas, drained & rinsed

2 cups semisweet chocolate chips

3/4 cup chopped walnuts (optional)

3/4 cup raisins (optional)

2 cups all-purpose flour (I used whole wheat flour)

1/2 cup old-fashioned oats

1 teaspoon baking soda

1/4 teaspoon salt (I omitted b/c I used salted butter)

(1.)  Preheat the oven to 350 degrees.  Coat a baking sheet with cooking spray.

(2.)  In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth.  Beat in the egg whites and vanilla, then the chickpeas and chocolate chips.  Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.

(3.)  Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart.  Press gently with a fork to flatten.  Bake until the cookies are brown and just set, 11-13 minutes; do not overbake.   Transfer to a rack to cool.

(4.)  Store in an airtight container for up to 3 days.

What tricks do you use to get healthy foods in your child(ren)?

Check out our e-cookbook, Cooking FUNdamentals: yummy, healthy and quick recipes for kids & grown-ups!

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

cinnamon apple crisp

Chocolate trumps every dessert in our household.  So I know that this apple crisp recipe is a winner because every time that I make it (which is pretty frequently because it’s super easy & delicious!), I hear “ooh”, “awe” and “awesome”!  

Granny smith apples get topped with a brown sugar crumb topping… it’s scrumptious and extra tasty served warm with vanilla ice cream.

6 cups peeled apples, thinly sliced*
3/4 cup brown sugar
2/3 cup oats
1/2 cup flour
1/2 cup butter, room temperature
1 Tablespoon cinnamon

1.) Preheat oven to 350°.
2.) Place apples in a lightly buttered 8x8 glass baking dish.
3.) Combine brown sugar, oats, flour, butter and cinnamon; blend together with fingers until crumbly. Evenly top apples with oat mixture.
4.) Bake for 35 minutes.

* we use granny smith apples, but any apple will do :) 

This recipe is from our e-cookbook, Cooking FUNdamentals: yummy, healthy and quick recipes for kids & grown-ups!  {$3.95}

Another yummy & fun recipe to make is our apple chips!  click here for the recipe!

roasted pumpkin seed recipe

What vegetable is high in Vitamin A, potassium, beta carotene and fiber?  The great pumpkin, of course!  Pumpkins are so much fun to pick and carve… and they have the added bonus of delicious seeds!  Roasted pumpkin seeds are tasty, but they are also loaded with nutritional value.  Pumpkin seeds are a rich source of minerals (particularly magnesium, potassium and phosphorus) and are loaded with iron, zinc, fiber & protein.

Below is a simple roasted pumpkin seed recipe, but trying adding chili powder, garlic powder, cumin, or your favorite spice.  For a sweet change, toss the seeds in the melted butter, a teaspoon of honey and cinnamon.

2 cups pumpkin seeds

2 Tablespoons olive oil (or melted butter)

salt

1.)  Preheat oven to 325 degrees.

2.)  Toss seeds with oil & salt and evenly spread on a baking sheet.

3.)  Bake for 20-30 minutes; stirring every 10 minutes, until golden and crisp

Look out for an apple chip recipe next week!

photo courtesy of marthastewart.com

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

spaghetti casserole

Remember casseroles of the past… based from a can of soup and processed ingredients? This dish is fresh, updated comfort food with a family-friendly, healthy twist!  It’s loaded with veggies, protein and good carbs!   Tomatoes, onion, bell pepper, garlic & ground beef top creamy Parmesan noodles.  If you want to make it vegetarian, omit the beef (you can replace with soy crumbles or sauté a cup of veggies).  

Most kids love spaghetti!  And almost every Mom (like me), loves a dinner recipe that is both delicious & nutritious (and makes enough for two nights… a definite bonus!).  This spaghetti casserole fits the dinner bill and will quickly become a family favorite.  Move on over processed casseroles and say hello to fresh, healthy and easier versions!

8-ounce box of wheat, vegetable or regular spaghetti noodles

1/3 cup Parmesan cheese

1 egg, beaten

1 Tablespoon olive oil

2 cups cottage cheese

1 pound ground beef

1 onion, chopped

1 bell pepper, chopped

1 garlic clove, minced

1 14.5-ounce can diced tomatoes

1 6-ounce can tomato paste

1 teaspoon Italian seasoning

1 teaspoon sugar

1 1/2 cups mozzarella cheese

1.)  Cook spaghetti according to package directions.  Toss spaghetti with Parmesan cheese, egg and olive oil.  Evenly place in a lightly greased (with olive oil) 13x9 glass baking dish.

2.)  Evenly spread cottage cheese over spaghetti mixture.

3.)  In a large skillet, cook ground beef, onion, bell pepper and garlic over medium to medium-high heat until beef is thoroughly cooked and vegetables are tender.

4.)  Stir in diced tomatoes, tomato paste, Italian seasoning and sugar.  Cook until thoroughly heated.

5.)  Evenly spoon over cottage cheese.  Evenly spread mozzarella cheese over dish.

6.)  Bake at 350 degrees for 25-30 minutes.

What dinner dish would you like to see updated with a fresh, healthier twist?

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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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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.

fruit kebabs w/ raspberry dip!

Dip fresh seasonal fruit into this sweet & creamy dip!  Even non-fruit loving kids devour these juicy bites!

1 ¼ cups organic raspberries
1 8-ounce package cream cheese, room temperature
1 7-ounce jar of marshmallow crème
1 cup vanilla yogurt

Fruit of your choice (bananas, papaya, pineapple, strawberries, kiwi, blackberries, oranges, cantaloupe, watermelon, grapes, honeydew)

To make the dip:
1. Place the raspberries, cream cheese, marshmallow crème and yogurt in a food processor.2. Pulse until thoroughly combined and pureed. Transfer to a bowl.
 To make the fruit kebabs:
3. Cut the fruit into 1 ½-inch chunks. Alternate fruit on skewers. Arrange the fruit on a platter with the fruit dip in the center.4. The skewers (except for banana) can be made ahead. For a garnish, use fresh mint or toasted coconut.
 
 
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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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mini meat loaves

These little loaves are packed full of protein, vegetables and deliciousness!  They are super easy to prepare and are a hit with everyone in the family!  Feel free to use either ground chicken, turkey or beef.  Pair with your favorite side and mashed potatoes for a family favorite meal!

1 pound ground chicken, turkey or beef

1 egg, lightly beaten

1/2 cup oats

1 shallot, finely sliced

1/2 cup organic carrots, peeled & grated

1/2 cup organic red bell peppers, finely chopped

1/2 cup shiitake mushrooms, finely chopped

1/4 cup organic chives, chopped

1/2 cup cheddar cheese, grated

1 Tablespoon worcestershire sauce

1/4 teaspoon sea salt

freshly ground pepper

1/2 cup cheddar cheese, grated

1. Preheat oven to 375 degrees.
2. Lightly grease mini muffin tins with olive oil.
3. Mix all of the ingredients together. 
4. Fill each muffin tin until leveled with the pan.  Level each tin with a fork.
5. Bake for 18-20 minutes.  Turn oven off.
6. Remove from oven and top each meatloaf with 1 teaspoon cheese. 
7. Place back in oven for one minute (to melt the cheese).

Makes approximately 30 mini meatloaves

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