air dry

Use the ‘air-dry’ switch on your dishwasher!  If you don’t have an automatic ‘air-dry’ switch, manually turn the machine off after the final rinse and open the dishwasher to allow the dishes to air dry.

Skipping the heated dry cycle can cut your energy use by 50% every time the dishwasher is run!



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cloth napkins = the green choice!

Replace paper napkins with cloth ones!  Doing away with disposable napkins would keep 500,000 tons of trash out of landfills each year!

{'Eat Well' Cloth Dinner Napkins from Nicole Porter based out of NYC... get yours here!}

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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.


Like this recipe?  We've got a whole book of them {for only $3.99}!  Get your e-cookbook @ the apple iBookstore


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chocolate snacking cake

All of your sweeties will love this chocolate snacking cake!  This sweet & tender cake is packed with nutritionally rich foods like oats, cocoa powder, walnuts and semi-sweet chocolate… what’s not to love?

1 cup uncooked oatmeal
1 3/4 cups boiling water
½ cup butter cut into small cubes & softened
3/4 cup granulated sugar
1 cup brown sugar, packed
3 eggs
1 ¾ cups flour
2 Tablespoons cocoa powder
1 teaspoon baking soda
2 cups chocolate chips
¾ cups walnuts, chopped

1.) Preheat oven to 350°. Lightly grease and flour a 9x13 glass dish and set aside.
2.) In a mixing bowl, pour boiling water over oatmeal. Let stand for 10 minutes.
3.) Add the butter, granulated sugar and brown sugar; stirring until butter is melted.
4.) Add eggs one at a time, beating well after each addition.
5.) Sift flour, cocoa and baking soda together. Add to batter; mix well. Stir in half {1 cup} of the chocolate chips. Pour into the pan.
6.) Sprinkle walnuts and remaining cup of chocolate chips on top.
7.) Bake for 40 minutes or until a toothpick inserted in center come out clean.

waste not!

waste not! you can use the rinds from Parmesan cheese to help flavor soups & stews.  simmer it in the soup & discard before serving :)

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.


want to get your kids in the kitchen?  buy our e-cookbook {only $3.99} has 56 yummy, healthy & quick recipes for kids & grown-ups!  buy on Amazon!

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 

Buy our e-cookbook for your e-reader!

Buying an e-reader for someone this holiday season?

Get the e-cookbook that they will love…

Cooking FUNdamentals {$3.95}!

Our e-cookbook is the perfect present for anyone receiving an

e-reader this holiday season! 

{check it out here!}

ereader photo courtesy of Editors Weblog

apple muffins

For all of the little apples of your eyes... this tasty apple muffin is a simple & nutritious snack for little ones (or as a breakfast on-the-go). For some delicious variations, replace the apples with blueberries or grated zucchini and/or add chopped walnuts.



1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 dashes of nutmeg
1/4 cup (1/2 stick) butter, softened
1 cup packed light-brown sugar
2 eggs
1 cup applesauce
1 teaspoon vanilla
3/4 cup buttermilk
2 apples, peeled, cored and cut into 1/4-inch pieces (about 3 cups)


1.) Preheat oven to 400 degrees.
2.) Lightly grease or line with paper baking cups18 muffin cups; set aside.
3.) In a small bowl, whisk together flours, baking soda, cinnamon and nutmeg.
4.) Beat butter and brown sugar together on medium-high speed until well blended. Add eggs, one at a time, beating well after each. Beat in applesauce and vanilla.
5.) Reduce speed to low and alternately add flour mixture and buttermilk, starting and ending with flour. Stir in apple pieces.
6.) Fill each muffin liner with 1/4 cup batter. Bake muffins at 400 degrees F for about 20 minutes or until toothpick inserted in center comes out clean.


photo & adapted recipe courtesy of Family Circle

curried pumpkin soup

This savory & creamy soup has a little curry heat and a little hint of sweetness... it's the perfect addition to any autumn meal!


1 large onion, finely chopped
1 cup celery chopped
2 cloves garlic, minced
3 Tablespoons butter
1 – 29 oz. can pumpkin puree
4 cups vegetable (or chicken) broth
1 cup water *
2-3 teaspoons curry
3 Tablespoons brown sugar
1/2 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon salt
2 dashes nutmeg
1/4 teaspoon thyme
1/4 cup of heavy cream or milk


(1.)  Heat the butter in a large saucepan over medium heat. Add the onion, celery and garlic. Cook until the onion is translucent, about 10 minutes.


(2.)  Add the pumpkin puree, vegetable broth, water, curry, brown sugar, cumin, pepper, salt and nutmeg (everything else but the thyme). Reduce the heat to moderately low and simmer for 30 minutes, stirring occasionally.
(3.)  Transfer the vegetable soup to a blender (working in batches) and puree until smooth. Add the thyme and cream.  Taste for additional seasoning.
(4.)  Ladle the soup into bowls and serve.

* May need to thin out the soup with additional water (especially when re-heating).

A+ lunch containers

It’s back to school time and eco ike is dishing out lunchbox and container ideas. Plastic sandwich bags move on over, there are endless {and super cute!} options out there. Tons of Etsy sellers are making ‘reusable sandwich baggies’ check them out. And if your little one wants a durable and reusable lunch container that is eco friendly, check out:

our entire selection of GREEN LUNCHBOXES & accessories

on our eco ike eco boutique.  Check out our entire selection here!

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

we are very excited to announce the sale of our e-cookbook, Cooking FUNdamentals: yummy, healthy and quick recipes for kids & grown-ups! {$3.95}

Looking for dishes that everyone will like? Look no further! Cooking FUNdamentals is a family-friendly (a.k.a. kid-friendly!) e-cookbook that presents quick, simple, and exciting ways to get people cooking in the kitchen. Cooking FUNdamentals offers traditional recipes with a modern twist, as well as a wide selection of recipes to appeal to everyone from the vegetarian to the pickiest of eaters!

natural play dough recipe

Whether your little one is a budding sculptor/artist or needs an activity to keep them busy & happy… your little ones will have fun sinking their fingers in this all-natural play dough.
The recipe is free of artificial dyes and chemicals.  It’s safe, smells wonderful and if ingested, is completely nontoxic and natural.
Pull out some cookie cutters, plastic knives, rolling pins and muffin tins and let the creativity and merriment begin!   Have fun!
1 cup flour

1 cup water

1/4 cup salt

1 Tablespoon oil (any type)

2 Tablespoons cream of tartar

1 Tablespoon peppermint extract (or cinnamon or vanilla)

1+ Tablespoon natural food coloring

(1.) In a pot, mix dry ingredients then stir in the wet ingredients while the burner is on medium heat.

(2.) Once it thickens a little, lower the heat and keep mixing until it looks almost solid and there are no gooey parts.

(3.) Dump out, let cool and wedge.

(4.) Keep in a glass or bpa-free airtight container.

* recipe courtesy of Simple Bliss

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oatmeal chocolate chip cookies

mmm, mmm good!

Oatmeal Chocolate Chip Cookie recipe:

1/2 cup {1 stick} butter, room temperature

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 egg

1/2 teaspoon vanilla

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups old-fashioned oats

1 cup chocolate chips

1/2 cup walnuts or pecans, chopped

(1.) Preheat oven to 350. Line two baking sheets with parchment paper {or lightly grease}.

(2.) In a large mixing bowl, cream together butter, brown sugar and granulated sugar, until fluffy. Add egg and vanilla, and mix until combined.

(3.) In a small bowl, sift or stir together the flour, baking powder and baking soda together.

(4.) Add the flour mixture to the butter mixture - mix just until well combined. Add the oats and mix until combined. Mix in the chocolate chips and nuts.

(5.) Drop Tablespoonful of dough on baking sheet. Space two inches apart.

(6.) Bake for 10-12 minutes, or until golden brown on the bottom of the cookies. Place cookies on a cooling rack.

going organic at the grocery store!

The easiest way to avoid heavy pesticide consumption is by buying organic, but that isn't always possible or affordable. When composing your grocery list or heading to the store, have a list of the dirty 12 & clean 15 on hand. When feasible, try to go organic when purchasing the dirty dozen and save money by buying conventional with the clean fifteen!

sweet pea soup

A taste of the spring season that little ones and adults will both love! This delicately sweet soup has a vibrant green color with a fresh flavor.

5 cups peas

2 shallots, chopped fine

2 Tabelspoons butter

3 cups chicken or vegetable broth

1/3 cup heavy cream

salt

pepper

1.) In a soup pot over medium heat, melt the butter. Add the shallots and cook, stirring occasionally until soft and translucent, about 5-7 minutes.

2.) Add the peas and the broth. Simmer for 25 minutes.

3.) In batches, transfer the soup to a blender and blend until completely pureed.

4.) Stir in the cream. Season with salt and pepper.

5.) Serve the soup hot or chilled.

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serves: 4

we're going green in the kitchen!

eco ike is going green in the kitchen! We've always cared about what goes on our little ones bodies, but we also care about what goes in them too! We're going to be dishing out ideas - literally - to keep our tots safe from chemicals (pesticides, preservatives, trans-fats & dyes) and nourished with nutritional, balanced & seasonal dishes. We will be providing recipes, articles and tips to make your cooking experience healthy for you and your family - so put on your mitts, pull out the spoons and get into action at eco ike!