Pumpkin Yogurt Snacks!

I love the fall, especially the fall foods and flavors. Pumpkin is one of my favorites. Not only is pumpkin tasty, its actually really good for you too! It's incredibly rich in vital anti-oxidants and vitamins. It is very low in calories yet good source of vitamin A, flavonoid poly-phenolic antioxidants like leutin, xanthins and carotenes.

We all are familiar with the delicious fall pumpkin treats... pumpkin pie, pumpkin spice lattes, pumpkin bread etc.... but what about something you feel good giving your kids (and yourself) as a healthy snack?.... try some pumpkin yogurt!

Pumpkin Yogurt Snacks

Pumpkin Puree (either from a can- or make yourself by baking a pumpkin until soft and pureeing the flesh)

Low fat or nonfat organic yogurt

Pumpkin Pie Spice

Honey- (I like raw and local)

Mix equal parts pumpkin and yogurt. Add in pumpkin pie spice and honey to taste. You can also top with granola or pecans for crunch!

Delicious!

Have You Tried a Ground Cherry Before?

Last Saturday Annie and I headed down into the city to meet a fellow foodie friend at the Green City Market. If you live in Chicagoland and have never been, you must simply try it out! The market is full of the most beautiful organic produce you've ever seen. Plus a variety of cheese, honey, salsas, baked goods, sandwiches and meats! It's a food lovers dream, plus the kids love it because there are a ton of samples and live music. 

As we were checking out the vendors we stumbled upon one of Annie's favorite fruits... the ground cherry.  Last summer she ate them by the pint-ful! We picked a pint and while we were paying Annie was jumping up and down asking for some. The farmer laughed and said he'd never seen anyone so excited over a ground cherry. But I actually think your kids might be too!

A ground cherry comes "wrapped" in its own little paper shell (on left in picture) and then when you peel it back, you can pop out the tiny marble sized fruit (right). Both of my kids absolutely loved them. I think because it's kind of fun to unwrap them, but they also taste great... sort of like if a pineapple and a tomato had a baby. Nice and sweet and so fun to eat! 

So head to the Green City Market next Saturday and grab some... or at least to your local farmer's market. It with be one healthy snack you won't have to fight your kids to eat!

Zucchini Pancakes!

Wow- its been a while since my last blog. Life sure gets busy this time of year!

I actually made this recipe a while back- figured I'd better post it before all that garden zucchini is gone. This recipe actually came from my neighbor who gave me a zucchini the size of a football! They turned out great and both of my kids (plus husband) loved them.

Zucchini Pancakes

Grated zucchini

Rolled oats

Whole wheat bread crumbs

Crushed garlic

Eggs

Mix the zucchini and 1/2c to 1c rolled oats. Let sit for about 1/2 hour to absorb the liquid from the zucchini. Add in 1-2 eggs, garlic, salt and pepper to taste. Then mix in enough bread crumbs to make the mixture thick. I had to keep adding more as my pancakes started out pretty soggy. Pan fry in olive or canola oil. 

Serve plain or with sour cream. They are great with a salad, tomatoes or even mashed potatoes!

Enjoy!

Mac n' Cheese- Part 2

So I know I've already posted a mac n' cheese recipe on the blog this year. But really, mac n' cheese is truly worth of multiple postings, don't you think?
This recipe is so simple and so delicious, perfect for dinner in a pinch. 

Homemade Simple Baked Mac n' Cheese


1 lb cooked whole wheat organic cooked penne pasta
1-3 garlic cloves crushed
2 tbs olive oil
1/4 grated Cheddar cheese
1/4 grated Parmesan cheese

1/4 grated Swiss cheese

1/4 grated Mozzerella cheese

1/2 cup bread crumbs

Toss all ingredients together in a large bowl (except the bread crumbs). Place into a baking dish and top with the bread crumbs. You can also top with a little more parmesan if you'd like. Bake at 350 for 10-20 minutes or until the cheese is melted. 

Serve with fresh tomatoes salad (toss tomatoes, olive oil, basil and salt). Ours this week were from our CSA! YUM!!!

Enjoy!

The Veggies are Here, The Veggies are Here!!!

I'm so excited! The CSA I'm hosting here in Northbrook is finally underway! Northbrook is a new location for this farm, so we have a slightly shortened season which allowed them to get their logistics down. Last night we got our first delivery!

So, what did it include? Potatoes, Kale, Beets, Baby Leeks, Turnips, Flat Leaf Parsley, Broccoli, Rainbow Chard, Basil, Baby Onion, & Oregano were all tucked neatly in my bag. 

Here are some pictures and ideas of what I plan to do with them. Thought this would be helpful for anyone shopping at farmers markets or buying seasonal produce as these are all in season now. And, if you're local and interested in this CSA, there's still time, just let me know!

Potatoes

I love red potatoes! As a side dish they are awesome boiled then just tossed with garlic, olive oil, salt and some chopped parsley. Kids will love the teeny tiny ones!

Kale

How about some kale chips? To make the, wash and dry the kale and chop into 1-2 inch pieces. Toss with olive oil and salt. Bake in a 375 degree oven for about 15 minutes or until the kale is crispy. Yum! Kids love these too!

Beets

I think this week I'll simply boil the beets (about 20 min), peel and slice. Once cool I'll top them with a little olive oil and balsamic vinegar than sprinkle with goat cheese... Makes an awesome side salad!

Baby Leeks and Onions

So this is one of my very favorite breakfast recipes using leeks. Sunday morning strata, mmm mmm good!

Turnips

I have to admit, turnips don't often make my weekly grocery list. After a quick google search, I think this recipe  for beer braised turnips sounds good. I'll probably substitute the butter for olive oil to make it a bit more healthy. 

 Broccoli

So many options for broccoli! Maybe this week I'll try it steamed and tossed with pasta? To do, sauté cooked broccoli with olive oil and garlic. Add a little white wine and/or lemon juice. Toss with whole wheat pasta and top with parmesan. 

Rainbow Chard

These delicious and VERY nutritious greens are great steamed and tossed with oil, lemon, salt and parmesan. Annie loves them and will often ask for more!

Fresh Herbs

Basil, Parsley and Oregano- so many uses! You can use fresh herbs in all recipes in place of dried. Try 1 Tbs of chopped fresh for each tsp dried. 

I love my CSA! Getting such a fun variety of veggies each week is like a mini adventure- its fun deciding what to do with them all!

Easy and Quick- Chicken Quesadillas!

Chicken quesadillas are one of my favorite last minute go-to items for dinner. They are easy, healthy and the whole family loves them. They are even easier when you already have cooked chicken in the fridge. I love to do a whole organic bird in the crock pot once a week or so... it's great just to have the meat on hand for dinners like this. 

To make, all I do is chop cooked chicken, organic mild salsa (I like the Trader Joe's tomatillo) and cheddar cheese together. Put a scoop between two whole wheat tortillas and cook both sides in a pan with a little cooking spray. Pair with a full serving of tomatoes and fruit (remember- 1/2 the plate!) and viola!... dinner in about 5 minutes. 

Enjoy!

Bye Bye Pyramid. It's Time to Say Hello to My Plate!

I hate to admit this, but I have always disliked the food pyramid. What an obscure graphic to use to try to explain to someone how to eat... especially children. Sure, they can easily figure out which foods go into what group (picture kids with hands in the air shouting "grains, grains!!" when asked what group a slice of bread should fall into), but ask them to translate that to what they should be eating everyday?... (insert crickets here). 


I am THRILLED the new food icon is a graphic of a plate. What a novel concept! That's exactly how we eat... on a plate. It really can't get any simpler than that. Here are some of the key concepts from USDA to help you really get this new My Plate concept:


Balancing Calories

• Enjoy your food, but eat less.
• Avoid oversized portions. 

Foods to Increase

• Make half your plate fruits and vegetables.
• Make at least half your grains whole grains.
• Switch to fat-free or low-fat (1%) milk. 

Foods to Reduce

• Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers.
• Drink water instead of sugary drinks.

The messages are pretty simple. Now the real question will become, How can you translate that into your family's dinner plates?

Over time I'll prepare and blog about different meals that reflect these recommendations. I'll post pictures and recipes so you can see exactly what this looks like in real life. In the meanwhile, go check out www.choosemyplate.gov and browse all of the great info there. Print this new icon and stick it on your fridge! Then you can easily compare your meals to these simple, heathy recommendations!