Pumpkin Zucchini Bread

I was looking for a way to use up some extra plain yogurt I had as well as a left over organic zucchini.  This was perfect!  The kids absolutely loved it!

Ingredients:
3 organic cage free eggs, beaten
1 cup organic agave nectar
1 cup coconut crystals
1 cup organic canned pumpkin
1 cup whole plain organic yogurt
1 TBS. organic vanilla extract
2 cups of organic sprouted whole spelt flour
1 cup of organic all purpose flour
1 tsp. aluminum free baking soda
.5 tsp aluminum free baking powder
.5 tsp salt
1 TBS. pumpkin spice
1 cup organic shredding zucchini (about one medium sized zucchini)
1 cup organic chopped walnuts (optional)

Mix eggs and sweeteners, then add pumpkin yogurt and vanilla.  Combine dry ingredients in a separate bowl, then add pumpkin mixture to dry mixture.  Stir in zucchini and nuts (if using) - I left them out so Jack could eat this bread too since he doesn't have the teeth for nuts yet. Pour into two greased (with organic coconut oil) 9 in x 5 in x 3 in loaf pans.  Bake at 350* for 50 minutes.  Cool for 10 minutes in pans then transfer to wire rack.  Slice and enjoy!

Green Kitchen

I got some new storage containers, food saver discs and a new 'green pan' last week.  I have had a week to try them all out and I must say I am pretty impressed with everything.  

The storage containers have snap on green lids with snap down sides.  They are BPA free.  Here is the set I ordered:

Kinetic Go Green Premium Nano Silver 7 Piece Food Storage Container Set

The only downside to these are even though it says dishwasher safe, they tell you that they are only top rack and 'china/delicate' cycle safe.  I don't know about you but I'm not running my washer on china just to wash a couple storage containers.. However I wash my 'green' pan by hand a a few other items and to be honest as long as it isn't a kitchen full of dishes I actually like doing some by hand.  I love my new big sink and my lovely J.R. Watkins all natural lemon dish soap smells so good, it makes me want to do dishes just to get a whiff! Aromatherapy anyone?  :)

I also bought a few more of the singular storage containers in bigger sizes.  Here are the details:

• Micro-particles of antimicrobial silver are infused into the polyproylene to protect the containers against mold, fungus and other microorganisms.
• Patented silicone gasket locking system and impermeable polypropylene containers keep out oxidizing
• Spillproof and shatterproof
• Dishwasher, microwave, freezer and refrigerator safe
• Airtight to hinder spoilage

I have kept strawberries, raspberries, salad, fresh spinach leaves & a cut avocado in these containers each time I was VERY impressed at how long they stayed fresh.  You all know how quickly an avocado turns brown after it is cut.. well this was in there for 3 days and it only had a few very small brown marks!

Extra Life Produce Savers (Left) New (Right) Used

These are the produce savers.  They do work really well and I have bought these before.  You just place them in the fruit/veggie bins in your fridge.  When you get them you press in the little button on the front.  As you can see from this picture the one on the left is new.  The one on the right has expired.  Once you press in the button it begins timing a 3 month span.  Once it reaches the 3 it is recommended to throw away and replace.

Ozeri Green Earth 10" Non-Textured Ceramic Pan

Here is the Green Earth Pan.  My friend told me about these non-stick pans they have out now that are 100% PTFE & PFOA free.  I did some research and it seemed to be that this Ozeri 10" pan was the best reviewed of the green pans out there.  It cooks and washes well but also lasts a long time unlike some of the other green pans that have some issues with the ceramic wearing off.  They sell this in a textured ceramic or non-textured.  I ordered the non-textured.  It cleans like a dream and cooks very evenly.  I love not worrying about the non-stick toxins leaching into our foods.

 

Lydia & Jack's Cheesy Pie

Both my kiddo's just love this quiche! We call it 'cheesy pie'.  I hope your children will love it as much as mine do!

Ingredients:
Splash of organic olive oil
2 cups of very finely chopped organic broccoli ( I use a hopper-chopper for all the veggies in this )
1 small organic yellow onion, very finely chopped
2 organic garlic cloves, finely minced
1 tsp. sea salt
.5 tsp organic ground black pepper
3 antibiotic/pesticide free, free range eggs, well beaten
1 cup of organic milk
1/2  cup of organic heavy cream
1 unbaked pie crust (9-inch) preferably organic and whole wheat (if you can find it!)
1 tsp. chia seed, flax seed or wheat germ
2 cups of organic raw milk cheddar cheese (Organic Valley brand is amazing!!)
Pre-heat oven to 400*, place pie crust in pan and cook in the oven until just slightly golden.  Then reduce oven to 350*.

Meanwhile, pour olive oil into heated skilled and add broccoli, garlic, onion salt & pepper.  Cook until broccoli is tender and onion starts to caramelize.  Set aside.

Beat together the eggs, milk, cream then add the seeds or wheat germ.

Place the broccoli mix on the bottom of the pie shell, then sprinkle cheese on top.  Pour the egg mixture over veggies and cheese.

Bake for 50-60 min.  The pie should be evenly golden brown on the top and completely set when done.

Shrimp & Watermelon Salad

Lydia and I both really love this salad. It is so fresh, just delicious!




Serves 4 as a main course - 310 Cal. 12.3 Fat. 21.2 Protein. 32.3 Carb
Ingredients:
2 Organic Garlic Cloves, Crushed
1 Fresh Organic Bay Leaf
1 1/4 tsp. Organic Saigon Ground Cinnamon
1/4 tsp. Smoked Paprika
1 1/4 tsp. Sea Salt
1 lb of Large Shrimp, Shelled & De-veined
1/3 cup of Organic Fresh Squeezed Orange Juice
1 TBS. Organic Cider Vinegar
1 TBS. Organic Extra Virgin Olive Oil
1 tsp. Organic Honey
1 TBS. Minced Shallot
5 lbs. of Seedless Watermelon, Sliced From the Rind and cut into chunks
1 ripe Organic Avocado
2 TBS. Fresh Organic Basil Leaves, Torn

Fill a large sauce pan with water and bring to a boil. Add the garlic, bay leaf, 1 tsp cinnamon, the paprika, and 1 tsp of salt. Add the shrimp and cover. Remove pan from heat and let stand until cooked about 15 min. Drain shrimp in colander and remove tails when cool.

In a small bowl whisk the orange juice, vinegar, olive oil, shallot, honey and the rest of the cinnamon and salt.

Place the watermelon in a bowl and pour half of the dressing over and toss. Place on serving plates. Place shrimp on top of watermelon. Drizzle with the remaining dressing then top with sliced avocado and torn basil.

Adapted from the recipe in Master Your Metabolism by Jillian Michaels

My Favorite Breakfast

One of my all time favorite breakfasts right now is an egg with chicken apple sausage and sweet potato hash. It takes a bit of preparation time but I cook 3 servings at a time so I have a few more quick breakfasts throughout the week. I just cook a fresh egg to place on top of the leftover hash each time I have the leftovers. It is one of the most sweet and savory dishes I have ever had and is packed full of nutrition! I took some photos while I prepared it this morning so I will post those today along with the recipe. Enjoy!

Chicken Sausage, Egg & Sweet Potato Hash - Makes 3 Servings (230g per serving)  311 Cal. 12.5 Fat. 17.7 Pro. 32 Carb

Ingredients:
1 Large Farm Fresh Egg
1 tsp. organic extra virgin coconut oil
1 Medium/Large (about 3/4 lb) Organic Sweet Potato, unpeeled, chopped.
.5 TBS Organic Extra Virgin Olive Oil
.5 Cup Chopped Organic Red Onion
Celtic Sea Salt to Taste
Organic Pepper to Taste
1 medium Granny Smith Apple, peeled, cored and chopped (couldn't find organic here, only reds - but it must be granny smith to get the right flavor. I tried a red and it just didn't taste right, it threw the dish off.)
1/2 tsp. Organic Cinnamon
1 tsp. Organic Maple Syrup
1 (12) oz. Package of Organic Chicken Apple Sausage Links, chopped ( I use AppleGate )

Place chopped sweet potato in a glass bowl with lid and microwave for 4 minutes.
Meanwhile, heat olive oil over medium heat in a skillet then add onion and salt and pepper. Cook until softened (about 4 minutes) then add the apple, sweet potato, & sausage. Mix together then sprinkle with cinnamon and add the tsp of maple syrup. Cook, stirring constantly until evenly browned.                                          Remove from heat.

Heat 1 tsp. of coconut oil in pan, add egg and gently break the yolk, cook on low until you can flip the egg over easily. Cook until yolk is cooked through.

Place 1/3 of the hash onto a small plate, then top with egg. Enjoy!!
                                                                                                            
These are pretty much the only oils I use in my kitchen besides organic toasted sesame.  You can get the Zoe brand of organic extra virgin olive oil from amazon with subscribe and save for a STEAL!

P.S. Click on the picture of the hash in the pan for a delicious close up, I love all the colors!

Mountains of Muffins!

I decided to do some baking today! I made 3 different kinds of organic muffins for the children and I for snacks and quick breakfasts. I keep a few out for the week and then freeze the rest. They freeze beautifully and its so easy to just take one or a few out to thaw the night before you need them.
I use organic whole sprouted grains which I get from here, pre-milled. http://www.organicsproutedflour.net/  If you would like to know more about sprouted grains and their benefits click HERE  

Pumpkin Cranberry Muffins
12 Muffins
Ingredients:
Organic Olive Oil Spray for Tin
1 (15-ounce) can of organic pumpkin puree
1/2 cup organic maple syrup
1/2 cup organic extra virgin olive oil
1/2 cup organic coconut milk (whole)
1 teaspoon organic vanilla extract
2 3/4 cups of organic sprouted wheat or spelt flour
1 TBS. aluminum free baking powder
1 tsp. aluminum free baking soda
1 teaspoon organic cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 tsp. celtic sea salt
1/2 cup frozen or fresh organic cranberries, chopped (I used whole dried organic, I cannot find frozen or fresh this time of year)
2 TBS. organic pepitas (for topping) - Pumpkin seeds

Whisk together all wet ingredients, combine all dry ingredients then add the dry to the pumpkin mix.                                Fold in cranberries. Pour into muffin tin. Bake at 350 for 20-30 min.

249 Cal. 12 Fat. 4.4 Protein. 33.5 Carb.

Blueberry Banana Walnut Muffins


(7) Jumbo Muffins or a (12) Regular Muffins.

Ingredients:
Organic Olive Oil Spray for Pan
3/4 cup mashed very ripe bananas (about 2)
3/4 cup organic nonfat greek yogurt
1/2 cup organic agave nectar or coconut nectar
1/3 cup organic extra virgin olive oil
2 tsp. organic vanilla
2.5 cups organic sprouted whole wheat or spelt flour
1 tsp. aluminum free baking powder
1/2 tsp. aluminum free baking soda
1/2 tsp. celtic sea salt
1 generous cup of fresh or frozen organic bluberries
1/2 cup chopped organic walnuts, toasted

Spray tin. Mix wet ingredients in one bowl and dry ingredients in another.  Combine together then fold in berries and nuts.  Bake at 350 for 30-40 min.

Jumbo (7 Muffins) Nutrition:  Cal. 370. (216 for Regular). 11.7 Fat. 7.7 Protein. 63.6 Carb.

Mini Oatmeal Chocolate Chip
(24) Mini Muffins

Organic Olive Oil Spray for Tin
1.5 cups organic sprouted spelt /whole wheat flour
1 cup of organic rolled oats (not instant)
1 TBS. aluminum free baking powder
1/2 tsp. aluminum free baking soda
1/2 tsp. organic ground cinnamon
1/2 cup organic coconut milk (whole)
1/3 cup honey, agave or coconut nectar
1/4 cup organic extra virgin olive oil
1 large farm raised or cage free egg
zest of 1 organic orange
1 cup of finely chopped organic pecans, toasted
1/2 cup 60% (or more) organic cocoa chocolate chips

Spray tin. Mix wet ingredients in one bowl and dry ingredients in another.  Combine together then fold in chocolate and nuts.  Bake at 350 for 15-20 min.

Nutrition: 140 cal. 8.25 Fat. 2.9 Protein. 15.7 Carb.

NOTE: These recipes all originally called for honey as the sweetener except for the chocolate oatmeal ones which called for maple syrup.  I chose to use agave or coconut nectar as a substitute since honey is deemed unsafe for those under 1 year of age and I wanted to be able to feed these to my 11 month old son.

Quick & Easy Quinoa

Lydia tried quinoa for the first time this evening!  I made her an all natural sweet and sour shrimp. She was a little unsure of it at first sight but once she tried it she dug right in. It has a very mild flavor and can be cooked with broths or just water. I love it! I will be adding it to dishes regularly. I used Steel's Gourmet Agave Sweet & Sour Sauce

Basic Quinoa Recipe - Ingredients:

• 1 cup organic quinoa
• 1 1/2 cups cold water
• Optional: 1/2 tsp salt

Quinoa Cooking Directions:

1. Optional: Soak the quinoa for 5 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give a bitter taste
2. If you don't have time for a longer soaking, use hot water and soak for five minutes
3. To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the last
4. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired
5. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer
6. Cook for 15 minutes
7. Remove quinoa from heat and allow to sit five minutes with the lid on
8. Fluff quinoa gently with a fork and serve