Jaime Oliver's Food Revolution! Start With Your Own Family!! WATCH THIS!

Showing posts with label Whole Foods. Show all posts
Showing posts with label Whole Foods. Show all posts

Tuesday, March 16, 2010

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.

Tuesday, February 2, 2010

Got a COLD?? Try Homeopathic Cold Care


I walked into VP Health a couple months ago with the onset of a sore throat and cold/flu symptoms. The sales lady recommended Umcka and told me many of the staff use it and it seems to really work. Hmmm...I'm thinking, if the people that work there use it and get great results,... it must work!! (There's always a slight doubt when I buy homeopathic products as to their effectiveness.)
Bottom line, THIS REALLY WORKED FOR ME!!!
Right when I feel a sore throat coming, I start taking it. (I also gargle with warm salt water and use my Netti pot.)
Here's to fighting a cold with no drugs.
**You can buy this at VP Health, Whole Foods, and VITACOST.com

Tuesday, December 8, 2009

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.

Sunday, December 6, 2009

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).

Wednesday, November 11, 2009

Thanksgiving Sides: Spicy Parmesan Green Beans and Kale



Spicy Parmesan Green Beans and Kale
Recipe courtesy
Giada De Laurentiis

(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
.

Thursday, November 5, 2009

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

Tuesday, November 3, 2009

Vitamin D Deficiency common in U.S. Children

CNNHEALTH.com
Article by Denise Mann
HEALTH

A whopping 70 percent of American kids aren't getting enough vitamin D, and such youngsters tend to have higher blood pressure and lower levels of good cholesterol than their peers, according to two new studies published this week in the journal Pediatrics. Low vitamin D levels also may increase a child's risk of developing heart disease later in life, experts say.

People who drank milk less than once a week were among those most at risk for vitamin-D deficiency, a study found.

"We were astounded at how common it was," says study author Dr. Michal Melamed, an assistant professor of medicine, epidemiology, and population health at the Albert Einstein College of Medicine, in the Bronx, New York. "There is a lot of data that suggests adults with low vitamin-D levels are at risk for diabetes, high blood pressure, cardiovascular disease, and a lot of cancers, and if kids start out with low levels and never increase them, they may be putting themselves at risk for developing all of these diseases at a much earlier age."

Vitamin D is often called the "sunshine vitamin" because the human body makes it only when exposed to sunlight -- although it only takes 10 to 15 minutes a day to make an adequate amount. Vitamin D, which helps the bones better absorb calcium, is also added to multivitamins and milk.

In Melamed's study, the researchers looked at the vitamin D levels of more than 6,000 people ages 1 to 21. They checked for vitamin-D deficiency, which is defined as less than 15 nanograms per milliliter of blood (ng/mL), and vitamin-D insufficiency, which is defined as 15 to 29 ng/mL. Overall, 7.6 million, or 9 percent, of U.S. children were vitamin-D deficient, and another 50.8 million, or 61 percent, had insufficient levels of this important vitamin in their blood.

Children with low levels of vitamin D were more likely to have high blood pressure and lower levels of high-density lipoprotein, also known as good cholesterol -- two factors that are considered major risk factors for heart disease later in life. Health.com: How cholesterol affects your heart's health

Children with low vitamin-D levels also had higher levels of parathyroid hormone than their counterparts with adequate vitamin D in their blood. Parathyroid hormone is a measure of bone health. When levels are high, it suggests that bones need more calcium to grow. Watch more on kids in the U.S. and low levels of vitamin D »

Overall, those most at risk for a vitamin-D deficiency were older, female, obese, drank milk less than once a week, and spent more than four hours a day watching TV, playing video games, or working on a computer. They were also more likely to be children with darker skin, including non-Hispanic blacks and Mexican-Americans. (Children with darker skin are more likely to be deficient in vitamin D because they have more melanin than their fairer counterparts. Melanin is the pigment that gives skin color, but it may prevent the skin from absorbing enough sunlight to produce an adequate amount of vitamin D.) Health.com: Battle aging with vitamin D

In the second study, a research team led by Jared P. Reis, Ph.D., of Johns Hopkins Medical Institutions, looked at 3,577 adolescents ages 12 to 19. Those with low levels of vitamin D were more likely to have high blood pressure, high levels of blood sugar, and metabolic syndrome (a cluster of factors known to increase risk of heart disease) than their counterparts with ample vitamin D in their blood, regardless of how much they weighed.

Exactly how a lack of vitamin D increases the risk of heart disease is an evolving story. In terms of blood pressure, vitamin D helps control renin, a protein that plays a role in regulating blood-pressure levels. Health.com: Why belly fat increases type 2 diabetes risk

The best vitamin-D boosting strategy involves a three-pronged approach, says Melamed. "You can get a little bit from food, but not as much as you need," she says. "Supplements are readily available, and kids like to take Flintstones or gummy-bear multivitamins, which typically contain vitamin D."

Also, parents should help their children get at least 10 to 15 minutes of sun exposure daily without sunscreen. "Set your watch and then apply sunscreen after 15 minutes," Melamed says. Some children, including those in high-risk groups, may need to be screened to check for low vitamin-D levels.

Dr. Michael F. Holick, Ph.D., a professor of medicine, physiology, and biophysics at Boston University School of Medicine, and the author of "The Vitamin D Solution" (to be released in April 2010), has been sounding an alarm about the dangers of low vitamin-D levels for years. Health.com: Easy food swaps cut cholesterol, not taste

"This is a recipe for serious diseases occurring in our children when they are in their 20s and 30s," he says. Holick was among the first to document the return of rickets--a disorder caused by a lack of vitamin D and other minerals--which can lead to the softening and weakening of the bones. Health.com: How to get vitamin D safely

"[But] rickets is just the tip of the iceberg," Holick says. "Vitamin-D deficiency has insidious, serious long-term health consequences for children that could remain with them throughout their lives," he explains. "[Parents should know] their child is likely to be vitamin-D deficient if the child does not take a supplement of 400 IU vitamin D a day and receive some unprotected sun. It is next to impossible to get enough vitamin D from diet, and the sun-phobic attitude has made the problem much worse."
______________

Another good website on Vitamin D - http://vitamind3world.com

Tuesday, October 27, 2009

Organic Flax Plus Waffles - Breakfast for the whole family


Baby P LOVES waffles and considering they are quick and easy in the morning, I began to love them too.

I buy these at Whole Foods and they are yummy. (The first ingredient is NOT enriched flour.:)

Baby P eats them with maple syrup or agave nectar and I even spread almond butter on them with a little agave for lunch. Yummy -Quick- Healthy!!

Saturday, October 24, 2009

Rainbow Acres - Natural Food Store




13208 W. Washington Blvd.
Los Angeles, CA 90066
(310) 306-8330
http://rainbowacresca.com

I had seen this store many times on my way to Costco and was very curious?? The other day my friend M and I went. My friend M knows soooo much about many of the products which in turn was priceless. It's kinda like you want to "sample" everything before you actually commit to buying it so... by going with someone who is so knowledgeable was awesome!! THANK YOU SO MUCH M for going with me!!! You're the BEST!
This store is like the next level of Whole Foods. They have little carts to put your child in while shopping. Baby P ate almost a whole box of organic crackers and a banana which bought me almost an hour before he said, "Mama,... we go?" (100x)
I can't wait to start sharing all the wonderful products I was introduced to there.

Wednesday, October 21, 2009

Clean Well Hand Sanitizer - Non Toxic & Safe


My friend Rebecca who blogs at :http://www.sharingmama.com recommended this to me and it is AWESOME!! It is great hand sanitizer and TOTALLY NATURAL. This should come in really handy right about now. You can get this at Whole Foods for approx. $5.
(Picture courtesy of cleanwelltoday.com)

Tuesday, October 13, 2009

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.

Saturday, September 12, 2009

Organic Strawberry FruitStix


I buy these at Whole Foods. They are yummy, organic, and real... and my son loves them. They have chuncks of real strawberry in them and super fresh tasting.
I know I could make my own, but this is a major time saver.
Approx. $4 for the box.
I cut them up in chuncks and my son thinks of them as dessert. :)
I eat them as well. (pretty low calorie)

Kashi - Black Bean Mango Frozen Entree



This is sooo good. You can use it for so many meals and it is PACKED with healthy food. I buy this at Whole Foods. It's approx. $6 but sometimes on sale.

  1. Main Entree (I add a Brown Rice packet from Trader Joe's)
  2. Put it over Organic Herb Salad (TJ)
  3. Put it in a Breakfast Burrito
  4. Use as a side dish with eggs and toast
  5. Put it in lettuce cups as a side dish

Friday, August 28, 2009

12 Grams of FIBER = 1 gnu Bar



Love these bars!! Chocolate Brownie is my favorite flavor so far. You can buy these at Whole Foods or sometimes, Trader Joe's. (approx $1.69/each)
They taste really good and are REALLY filling.
12g Fiber makes a HUGE dent in the 25-30 grams women should be getting a day.
I usually eat one around 10a at snack time. :)


These are all natural so they claim they are safe for toddlers and children. (see below)

My son hasn't tried them yet but after reading their website I'm going to see if he likes them?

The following ingredients and article re: toddlers and children needing more fiber, is from their website @ http://www.gnufoods.com

Ingredients: Gnu High Fiber Blend™ (whole rolled oats, organic whole wheat flour, wheat bran, organic kamut, psyllium, flax, millet), chicory root inulin, fruit juices, rice dextrins, dark chocolate chips (chocolate, cane sugar, lecithin, vanilla), cocoa powder, canola oil, plums, rice, wheat protein isolate, natural flavors, baking powder.


At last, a delicious, safe way to relieve your child's constipation.
Parents, rejoice! Rather than give your child laxatives or fiber products that are loaded with artificial sweeteners, chemicals, stimulants or other questionable ingredients, now you can give them a delicious bar they'll gobble up with no fuss. It’s Flavor & Fiber. Together at Last®

Gnu Bars are an all natural, effective way to help with the challenge of your child's occasional constipation. Constipation is not uncommon in children during toilet training or the toddler years. Even if your child does not have occasional constipation, you may want to throw a Gnu Bar in their lunch box or offer it as a snack. Gnu Bars are a healthy source of fiber and whole grain.

Of course, if you have any questions or concerns about your child's diet and/or bowel habits, or if you suspect that your child may be suffering from a more serious medical condition than occasional constipation, please consult your pediatrician or other health care professional.

NOTE: If your child has any sensitivity to wheat, psyllium, peanuts/tree nuts, do not give them a Gnu Bar.

Tuesday, August 25, 2009

Quick Pack-up Lunch or Snack Idea

My son loves when I put all of these into a snack cup so he can eat them as a combo lunch or snack. I obviously tear up the cheese and meat so it all fits into the cup.
Crackers are from Whole Foods
Organic Cheese and Low Sodium Meat are from Trader Joe's

Annie's Homegrown Crackers "SALTINE" & "BUTTERY RICH" - Whole Foods






These are both CERTIFIED ORGANIC DELICIOUS & HEALTHY snacks for my son and sometimes... I have a few. :)

Annie's offers such a great product line of healthy foods.

Organic Bunny Classics Saltine Ingredients : http://www.annies.com/

0g Trans Fat
Vegetarian
0g Saturated Fat
No Cholesterol

MADE WITH ONLY THE BEST INGREDIENTS: ORGANIC WHEAT FLOUR, ORGANIC EXPELLER-PRESSED VEGETABLE OIL (SAFFLOWER AND/OR SUNFLOWER), SALT, YEAST EXTRACT, ORGANIC MALT SYRUP, BAKING SODA, YEAST.

Organic Bunny Classics Buttery Rich -
0g Trans Fat
Vegetarian
0g Saturated Fat
No Cholesterol

MADE WITH ONLY THE BEST INGREDIENTS: ORGANIC WHEAT FLOUR, ORGANIC EXPELLER-PRESSED VEGETABLE OIL (SAFFLOWER AND/OR SUNFLOWER), ORGANIC EVAPORATED CANE JUICE, SALT, YEAST EXTRACT, ORGANIC MALT SYRUP, YEAST, ORGANIC NATURAL BUTTER FLAVOR, BAKING SODA, ANNATTO EXTRACT FOR NATURAL COLOR

Thursday, August 20, 2009

Turtle Mountain - Purely Decadent Mocha Almond Fudge Ice Cream


I have tried A LOT of "healthy" desserts and many are just ok and most of them, my husband won't even try.
I bought this ice cream with my 2.5 yr old in mind. As most with kids know, at 2.5, they are realizing what "SWEETS" really taste like. :) But, their palette is still really impressionable.
All I can say is, ....
THIS ICE CREAM IS SOOOOO GOOD!!!!!!!! and healthy.
Try it. Have your kids try it. You're going to love it. I bought it at Whole Foods.
Note: I have only tried this flavor because we usually get Jamoca Almond Fudge at Baskin Robbins but this is a GREAT one to have at home. I am going to try more flavors.
This is also, ORGANIC, DAIRY FREE, and NO CHOLESTEROL. :)

Wednesday, August 19, 2009

Super Easy Baked Salmon - Prep Time 10 mins

This is a super EASY, FAST, DELICIOUS, and HEALTHY recipe. If you want to introduce your toddler to fish, this might work. :)

This was exactly what I was looking for last night for dinner.

Salmon - Whole Foods (2 fillets, approx $10)
Frozen Brown Rice - Trader Joes
Frozen California Blend Organic Veggies - Whole Foods

BAKED SALMON II - (from allrecipes.com)


INGREDIENTS

2 cloves garlic, minced

6 tablespoons light olive oil (note: this make A LOT of juice, you can cut back the oil.)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice (note: I added 2 T more b/c I love lemon on fish)

1 tablespoon fresh parsley, chopped

2 (6 ounce) fillets salmon

DIRECTIONS
1.In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2.Preheat oven to 375 degrees F (190 degrees C).
3.Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.



http://allrecipes.com/Recipe/Baked-Salmon-II/Detail.aspx

Thursday, August 13, 2009

Dinner Tonight - Apricot Glazed Pork Loin, Brown Rice, and Peas: Prep Time 15 mins

This dinner is soooo yummy and the presentation is so FANCY on the plate. :)
For Baby P, I clean a little of the sauce off so it's not too overwhelming for him.

(Picture is from the Food Network Website along with recipe)


Apricot-Glazed Pork Medallions
Recipe courtesy Robin Miller


Ingredients
•1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds
•Salt
•Ground black pepper
•2 teaspoons sesame oil
•1 1/4 cups apricot preserves
•1/4 cup tamari sauce
•1 tablespoon chopped pickled ginger (I don't use this)
Directions
Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

.

Tuesday, July 14, 2009

Bio-K Plus - Probiotic


This is, in my opinion, some of the most awesome PRO BIOTICS out there.
It sits in the vitamin area at Whole Foods, (refrigerated section). (It can also be purchased at VP Health Foods on Santa Monica Blvd and in West Hollywood. (It's less expensive at VP.)
It's a little expensive but WELL WORTH IT.
I had the stomach flu a few months ago and my stomach was cramping LIKE CRAZY! I drank a bottle of this and my pain went from a 9 to a 3.
I am going to try to drink it more religiously during the next cold and flu season. Some of my friends drink half the bottle one day and the rest the next day.
They say if you are taking antibiotics its good to take a pro biotic as well to help maintain and promote a healthy balanced digestive system.
**If anyone has tried this product. I would love to hear your feedback.
(Thank you S for introducing me to it.xo)
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