Avocados Are Now In Season: The Sacred Tree Of Life

The other day at the Farmers Market we bought a bunch of large green Avocados. They are in season right now and filled with health!
I love, love avocados and try to eat one almost daily. My 3 yr old loves them as well. I remember way back when a mom in one of my play groups brought an avocado in its skin to scoop and feed her one year old. I thought, what a GREAT idea. I am so fortunate my son and husband love them as well.
Avocados are a super alkaline fruit and soooo good for you. They contain the, "Good Fat." They are rich in vitamin A, B, C, D, E, and K and are said to have the HIGHEST ENERGETIC VALUE OF ANY FRUIT.
I was going to post my So Satisfying and Smooth Guacamole Recipe but once I made it, IT WAS EATEN! I had no time to take a picture. I will post it very soon.
**Secret - You can buy Hass Avocados at Costco, 5 for $5. This is the best deal I have found, even better than Trader Joe's.
**Tip - To prolong ripening, put them in the refrigerator.

I made these tasty little treats for my son the other morning. He loved them! Small Wheat Bagels from Trader Joe's on Cream Cheese with avocado bites. Yum!

Then...he tried to walk,... and eat them...Oh....NOOOOOOOOOO!!!!! Get back here....

Healthy Delicious Oatmeal Chocolate Chip Cookies That Even Your Kids Will Love! Secret Ingredient "EVOO"

These turned out surprisingly well. My 3 year old will not eat nuts on their own nor will he eat oatmeal, ok...sometimes a little oatmeal...but not enough. I have found he will pretty much consume any nut if it is in the form of a cookie or cupcake. It also REALLY helps if the baked item has some mouthwatering, very visible, chocolate chips. I might add, I love the mini chocolate chips as well...helps to balance a "TOO HEALTHY" recipe in my opinion. :):)
BTW ~ My family is used to eating like this so I brought some of these to a dinner party,..... to "Test" them out... and everyone loved them. ( I was a little nervous....)
I got the original recipe from the WholeGrainGourmet.com. I made a few changes. :)
Thank you Whole Grain Gourmet for helping to keep my family healthy!!

Ingredients:

Dry ingredients
1 cup whole wheat flour (a pinch more depending on the moisture of the mix) (I used Whole Wheat Pastry Flour - (Whole Foods)
1 1/2 cups of steel cut oats (Trader Joe's)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp Cinnamon (To your liking - 1-3 T)
1/2 tsp Nutmeg (optional) - (I would not add this next time...not a big fan)
1 Stevia packet (Trader Joe's)
Wet ingredients
1/4 cup honey
1/4 cup agave
1/2 cup oil (corn, grapeseed or olive) * you can also use some applesauce to replace some of the oil if you wish* (I used EVOO)
1 Tablespoon Molasses (Whole Foods)
1 egg (beat with 1 Tbsp Water)
1 tsp Vanilla
Yummy ingredients
1/2 cup raisins (I didn't use these)
1/2 cup walnuts
Couple handfuls of mini chocolate chips
Preparation:
~In a large bowl, mix all the dry ingredients together.
~In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
~Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour (shhh...don't tell anyone,...I added "a little" white flour.) If it isn't binding together very well, you may wish to add an egg white.
~COOL the mix for 20 minutes or more in the fridge. (This is a MUST!! or everything will crumble)
~Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
~Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking. (I rolled them into balls)
Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

Ellie Krieger - Mixed Berry Cobbler (Healthy Style)

This cobbler is really tasty and satisfies my sweet tooth without so much sugar. The berries are also really good for you as well. My husband had this with a scoop of Vanilla Bean Ice Cream
which made it all that better for him. :)

Recipe courtesy of http://FoodNetwork.com
http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/mixed-berry-cobbler-recipe/index.html

Ingredients
For the Filling:

Cooking spray
2 (12-ounce) bags frozen mixed berries, thawed (about 6 cups) (I buy these at Trader Joe's $2.99/each. Put them in a strainer overnight so the extra juice leaks out. This helps a lot when cooking with FROZEN berries to avoid the MUSHINESS factor.)
1/4 cup whole-wheat flour (I used WW Pastry Flour)
1/4 cup sugar (I used more Stevia here as well and less sugar)
1 orange, zest finely grated (about 2 teaspoons)
For the topping:
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided (I used a packet of Stevia with 1T Raw Sugar)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup lowfat buttermilk
2 tablespoons canola oil

Directions
Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.

In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.

In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.

In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

Yield 6 servings, serving size 3/4 cup

The BEST HOLIDAY BISCOTTI Ever!!

I make this EVERY YEAR and my husband and son LOVE IT!!!!! as well as myself. :)...I even purchased a serrated knife this year hoping it will cut a little less crumbly. You have to try this. It is not too sweet (if you don't dip it in the chocolate) so you don't feel that guilty eating it (as a meal like I do sometimes :) and goes great with tea, coffee, milk or just ...by itself.
~Note: Just break off small pieces when you are eating it. This way you don't feel like you are eating a lot at one time... psychologically. :)

Giada De Laurentiis ~ Holiday Biscotti
(Recipe from FoodNetwork.com)

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped (Trader Joes)
2/3 cup dried cranberries (Trader Joes (I also use Orange Cranberries as well)
12 ounces good-quality white chocolate, chopped (Trader Joes or Whole Foods, both contain no GMO's)
Red and green sugar crystals, for garnish (I don't do this step but it's probably cute.)
Directions
________________________
Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Kale-Pomegranate Quinoa Stuffing - Dr. Oz's Thanksgiving SUPERFOOD LIST

This is NOT just for Thanksgiving. This is going into my monthly rotation for sure! This recipe is SO HEALTHY AND the pomegranates are a BURST OF FLAVOR in your mouth!!

I will post a picture next time I make this. I have to say this is so DELICIOUS!!! and filling and I ate the entire thing myself over a 4 day span. The only down side of this recipe is the next day, after being in the refrigerator, it doesn't look as pretty but the taste is even better.

**I made a few additions such as: 1/4c Roasted Corn & a little Goat Cheese sprinkled over and melted in & 1 Leek cut up (light green to white part)

Article & Recipe from Natural Health Magazine -

Pomegranate
**(Bought this at Trader Joe's: currently they have them already seeded and still in shell)

WHY IT'S A SUPERFOOD A favorite of Dr. Oz's, pomegranate may be one of the gut-friendliest foods around. Its anti-inflammatory compounds help protect the colon from damage caused by diseases like ulcerative colitis and Crohn's.

Leek
**(Bought this at Trader Joe's already trimmed and Whole Foods has HUGE ones)

WHY IT'S A SUPERFOOD A single leek provides over half the recommended daily value of vitamin K, "a nutrient so vital to bone health that people deficient in vitamin K2 [which the body makes from K] get osteoporosis," Dr. Oz says.

Quinoa
**(Bought this at Trader Joe's - Organic)

WHY IT'S A SUPERFOOD Quinoa is a triplethreat: "gluten-free, a complete protein, and a prebiotic [meaning it stimulates the growth of probiotics or good bacteria already found in the gut]," Dr. Oz says.

Kale

**(Bought this at WHOLE FOODS)

WHY IT'S A SUPERFOOD Consuming the leafy green increases HDL ("good") cholesterol and decreases LDL ("bad") cholesterol. "It's also a very good source of calcium, which your heart needs in order to beat properly," Dr. Oz says.

Kale-Pomegranate Quinoa Stuffing

Serves 12

5 tablespoons extra virgin olive oil,
divided
6 cloves garlic, finely sliced, divided
1/2 cup vegetable stock
1/2 pounds young kale, stems and leaves
coarsely chopped
Salt to taste
White pepper to taste
1 1/2 cups pecans
1 cup finely chopped onion
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme (strip the
leaves from the stems)
2 cups cooked quinoa
1 tablespoon butter, melted
1 egg, lightly beaten
3/4 cup dry white wine
1/2 cup fresh pomegranate seeds

1. Preheat oven to 325[degrees]F. Lightly oil a 9 x
13-inch glass baking dish.

2. In a large saucepan over medium-high
heat, heat 2 tablespoons olive oil. Add
half of the garlic and cook until soft but
not yet golden. Raise heat to high, add
the stock and kale and toss to combine.
Cover and cook for 3 minutes. Uncover
and continue cooking, stirring until all the
liquid has evaporated. Season with salt
and white pepper. Set aside to cool.

3. Add cooled, cooked kale and pecans to
a food processor; pulse several times until
pecans are chopped and kale is shredded
but mixture is still chunky.

4. In a separate saucepan over medium-high
heat, heat 2 tablespoons olive oil;
add the onion and remaining garlic; saute
2 to 3 minutes. Add the sage and continue
cooking until onion is caramelized,
approximately 3 to 4 more minutes. Stir
in the pecan-kale mixture.

5. Transfer the onion-pecan-kale mixture
to a large mixing bowl. Add the cooked
quinoa and stir to combine. Stir in the
remaining tablespoon of oil and melted
butter. Season with salt and white pepper.
Add the egg and wine and toss to
coat. Transfer the mixture to the prepared
baking dish. Cover and bake 30 minutes.
Garnish with pomegranate seeds before
serving.

Per serving: 220 calories, 18 g fat (2.5 g
saturated), 13 g carbohydrates, 4 g protein,
3 g fiber, 214 mg sodium (9% Daily Value).

Thanksgiving Sides: Spicy Parmesan Green Beans and Kale

Spicy Parmesan Green Beans and Kale
Recipe courtesy

Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-parmesan-green-beans-and-kale-recipe/index.html

(Photo courtesy of FoodNetwork.com)

*This got 5 out of 5 stars. I am going to try it this year probably without the spice so Baby P can eat it. I am trying to incorporate more of a "VARIETY of VEGETABLES" at our table.

Prep Time: 10 min Inactive Prep Time: -- Cook Time: 15 min Level:
Easy Serves:
6 to 8 servings

Ingredients

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Directions
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Thanksgiving Sides: Maple- and Tangerine-Glazed Carrots

Maple- and Tangerine-Glazed Carrots

Bon Appétit November 2002

**This side dish is soooo tasty and so memorable when made. You have to try it sometime this year. ** When I make it again I will post a picture. (You could probably even use Agave Nectar but I don't know how it would turn out?)

Tangerine juice adds an intriguing note to the velvety sauce. Look for the largest possible tangerines to make squeezing easier.

Yield: Makes 8 servings


1 1/4 cups fresh tangerine juice
3 tablespoons pure maple syrup
2 tablespoons (1/4 stick) butter
1 teaspoon fresh lemon juice
1/2 teaspoon grated tangerine peel

2 1/2 pounds large carrots (about 12), peeled, cut on diagonal into 1/2-inch-thick ovals (about 6 cups)
Pinch of cayenne pepper

1/2 large tangerine, seeded
Chopped fresh parsley


Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.

Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)

Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley.

What To Do With Pumpkins???

The subject of, "What to do with PUMPKINS??" came up in one of the groups I am in and coincidentally, two recipes that seem REALLY HEALTHY and DELICIOUS just came through my email.

This one I got from: hungryvegan.blogspot.com:

PUMPKIN SMOOTHIE

Ingredients:

2 cups So Delicious Coconut Milk Beverage (I used Original, but you could use Vanilla, too)
2 tablespoons agave nectar (or sweetener of choice, to taste)
1 cup canned pumpkin
1 ripe banana
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice -or- 1/4 tsp ginger and 1/4 tsp ginger
1/2 tsp vanilla extract (use 1/4 tsp, if you are using vanilla coconut milk beverage)

Directions:

Blend all together, pour, and enjoy! Makes 2 12-oz servings plus a little extra to enjoy.

_________________
And.. this one I just got from: SimplyRecipes.com

Suzanne's Old Fashioned Pumpkin Pie

Ingredients
2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust (see pâte brisée recipe)
* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.
Method
1 Preheat oven to 425°F.
2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream. Serves 8.

Quinoa Turkery Burgers - Healthy, Savory & Kid Friendly

These QUINOA TURKEY BURGERS are AMAZING...so tasty and delicious. Thank you to my friend S for giving me this recipe. She is brilliant. :)








Ingredients -

1. Ground Turkey Meat - Trader Joes
2. 1 Tube - Mirepoix - TJ (onions, carrots, celery)
3. 1 Box - Organic Quinoa - TJ
4. 1-2 Organic Eggs
5. Worchestire Sauce
6. Garlic Salt & Pepper & Cumin

• Cook Quinoa according to the package, when finished, set aside to cool (I usually have left over quinoa depending on how many burgers I make)
• Saute Mirepoix in some Evvo until really soft
• Remove from pan and set aside to cool
• Dump turkey meat into a big bowl
• Season turkey meat with a little garlic salt & pepper & cumin & worchestire sauce
• Mix in soft veggies according to your liking
• Add 1-2 eggs for binding
• Form into hamburger patties
• Grill like you would a burger or you can cook on stove top in a pan

*Worchestire Sauce - I know this has HFCS in it so I tried the one from Whole Foods which is HFCS free and just DID NOT taste the same :( so, I stay with the one from Ralphs but only use a little.

*We put Organic Ketchup (TJ) on ours and I always make a few extra for the next couple days.

*I have also broken them up a couple days later (when Baby P has had enough) and put them in pasta sauce

Thai-Style Halibut with Coconut-Curry Broth : Ellie Krieger Food Network

(Photo coutesy of Foodnetwork.com)
This is such a DELICIOUS and GOURMET way to prepare Halibut. It only takes 10-15 mins of prep time and is so HEALTHY for you. My 2.5 yr old son even loves it. (Make sure you buy boneless halibut if feeding to kids.)

My friend B referred this recipe to me and I have made it a bunch of times ever since. It is sooo good and great way to get in a helping of fish.

http://www.foodnetwork.com/recipes/ellie-krieger/thai-style-halibut-with-coconut-curry-broth-recipe/index.html

Ingredients
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (This is REALLY spicy so I only add a tiny bit)
2 cups low-sodium chicken broth
1/2 cup light coconut milk (I use the Organic Coconut Milk fromWhole Foods)
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed (I buy the frozen Halibut from Trader Joe's)
Steamed spinach**
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

Directions
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Adobo Chicken - Cooking Light

This is such an EASY and TASTY recipe for weeknights. It only takes about 15mins to prepare and the longer it sits in the pot the better it gets. I have noted my changes below to make the prep even easier and recipe even healthier.

(Photo coutesy of Cookinglite.com)


http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1924726

Ingredients
1 tablespoon canola oil
8 bone-in chicken thighs, skinned (I buy the ORGANIC Boneless thighs from Trader Joe's)
2 cups chopped onion (I buy the already cut onion in the bag from TJ)
5 garlic cloves, minced (I buy the ready-to-mince garlic cloves from TJ)
6 tablespoons low-sodium soy sauce
3 tablespoons water
3 tablespoons white vinegar
2 tablespoons honey (I use the Agave Nectar from TJ)
1/2 teaspoon black pepper
1 bay leaf
**For the Rice to use the 3 Min Brown Rice from TJ
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.

2. Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.

Are Peanuts and Peanut Butter really bad for you?

After many years (and wasted jars $) of being told by so many I should switch to ALMOND BUTTER over PEANUT BUTTER, I finally made the switch. I just could not get into Almond Butter for some reason. About a month ago my, soooo, sooo smart friend S gave me the idea to add a little honey or agave nectar to the almond butter which makes it a little more paletable and VOILA!!! IT WORKED!
I went to Trader Joe's and bought the All Natural Almond Butter with Sea Salt put it on a slice of whole wheat bread and yummy. :)

Jorge Cruise, diet and fitness expert, writes:
http://www.lifescript.com/Body/Shape/Fit-tips/Is_Peanut_Butter_Bad_For_You.aspx

It’s America’s most iconic, creamiest, dreamiest snack around. But beware: not all peanut butter is good for you. Most of what you’ll find at your grocery store is loaded with sugar, sodium and hydrogenated oils. Swap regular processed peanut butter for the natural variety with the oil floating on top. It’s a good move because the natural variety doesn’t contain artery-clogging trans fats that the processed types do. Even better, spread on the almond butter instead! Most nuts are good for you, but study after study shows that almonds are rich in omega oils and may help fight heart disease and cancer. And since research shows that peanuts are not as nutritious as once thought, you’ll be doing your body a favor by making a healthier swap. Peanuts are said to be carcinogenic (cancer causing) and contaminated with pesticides. Fungus can also be found growing in the shells, and they have fewer essential omega oils than almonds.

"SMELLS SO GOOD" Apple Cranberry Turkey Breasts

If you LOVE savory turkey with sweet cranberry, this is the dish for you!!!

I buy the TURKEY BREASTS at Trader Joe's along with the DRIED CRANBERRIES or DRIED ORANGE CRANBERRIES and ORGANIC APPLES.

This is sooo EASY and the presentation is so COLORFUL.

• Saute cut up apples, approx 2, and cranberries with a little EVVO & butter for a few minutes - med low heat
• Season the Turkey Breasts with some garlic salt & pepper
• Kinda move the apple mixture to the side of the pan and put the turkey in to brown on both sides
• Add a little basil
• Cover turkey with apple mixture and cover to simmer for 15-20 mins
• Serve with Brown Rice or Veggie mixture
• You will love this makes your kitchen smell...so delicious!

Gnocchi with Cinnamon Butter - Giada De Laurentiis

http://www.foodnetwork.com/videos/easy-gnocchi-with-butter-sauce/8666.html

**This turned out pretty tasty. You can buy the Gnocchi at Trader Joe's near the pasta. My son did not go for it....I thought it was a sweet smelling, sweet and savory dish, and very pretty. :) This would be good for an appetizer, definitely served warm.

Ingredients
•3/4 cup butter (1 1/2 sticks)
•1 cinnamon stick
•1 package storebought gnocchi
•Salt
•1 tablespoon sugar, plus more to taste
•1 teaspoon ground cinnamon
Directions
Melt the butter with the cinnamon stick in a heavy medium skillet over medium heat until melted, about 2 minutes. Remove from the heat and set aside.

Cook the gnocchi in a large pot of boiling salted water until all the gnocchi rise to the surface, about 3 minutes. Discard the cinnamon stick from the butter sauce and reheat the sauce over low heat. Using a slotted spoon, transfer the cooked gnocchi to the hot cinnamon butter in the skillet. Sprinkle with the sugar and cinnamon. Toss to coat and add more sugar, to taste.

Spoon the gnocchi and butter sauce into shallow bowls and serve immediately.
.

Trader Joe's - FIBERFUL END & PIECES

These are delicious little snacks that you and your child can eat. It is REAL dried fruit with nothing added. (I don't let my 2.5 yr old eat too many. :)
12g of fiber per serving!! - But watch out for the "natural sugar" content.

You can find these near the nuts.

Quick & so Easy "Gourmet" Pasta Sauce

"Hey! - Can I get a little sauce with my pasta?"

Ingredients: (What I use)

Trader Joe's - 1 Jar - Three Cheese Sauce or Organic Vodka Sauce or Bolognese Sauce

• Trader Joe's - Ground Turkey Meat


• Trader Joe's - Already cut onions, about 3/4 of a bag


• Trader Joe's - Ready-to-go Garlic, 3 cloves minced


• Dried Basil & Oregano


• Red Wine (Any - What you like to drink) **This adds a beautiful after taste which the adults taste and kids go along with :)

________________________

Saute onions and garlic in Evvo for a few minutes
Add ground turkey meat and break up while almost cooking all the way through
Sprinkle Basil all over and some oregano to taste,.. along with Salt & Pepper
**You can add some wine now to deglaze the pan or wait to add it at the end, make sure you burn off the alcohol so the taste is just a hint
Add Pasta Sauce
Simmer for 20-30 mins to marry flavors

Tyler Florence - Roasted Turkey with Pomegranate Glaze

I know it's a little early to be posting this but CHECK OUT HOW BEAUTIFUL this turkey is. I was just looking at POMEGRANATES at Trader Joe's the other day, ..wondering,..what could I do with them???
This is GORGEOUS!!! I am going to start practicing now. :) after all, don't MOMS need to know how to cook a TURKEY DINNER??
I had my Mom buy a fresh 12lb turkey from Gelsons the other day and.... we did a little practice round.

Trader Joe's - Organic Unsweetened Apple Sauce

I love this as a HEALTHY SIDE DISH for Baby P. He loves to dip almost EVERYTHING in it. I love how it is made from ORGANIC APPLES and is TOTALLY NATURAL.

This is soo easy to have in the refrigerator at all times and I know he is getting some fruit in his diet. I try to get him to eat an apple a day, with the skin of course, but this is a good filler.

Trader Joe's - Chicken Enchiladas in Salsa Verde

When I have time, I make this fresh. When I want to eat it for dinner, the frozen comes in very handy.

This Frozen Dinner is DELICIOUS!!! Both my husband and I LOVE IT!!! The cheese melts on top and the taste is very authentic.

This is one of the BEST, may not be the healthiest, FROZEN DINNERS we have ever had.

You HAVE to try it!!

Trader Joe's - Mini Pizzas

These are great when you have kids coming over or for a quick lunch...or for appetizers.

You can either bake them or if you are pressed for time, I microwave them for a couple mins then bake until golden.