Posts Tagged ‘Recipe’

Calling a food “healthy” is loaded. Everyone has a different opinion about what is healthy. Low carb. Low fat. Vegetarian. Standard American. Mediterranean. But one thing is true, no matter the source: whole, real food.

An example is breakfast this morning.

1. Three farm fresh eggs from humanely raised chickens from my friend’s local farm. (The chickens live in what she calls “the chicken mansion” and they eat the best fruit!)

2. Cooked in extra virgin olive oil.

3. Sprinkled with turmeric, which is savory and reduces inflammation (which is the root cause of many diseases and problems).

4. Sungold tomatoes, organically grown in my back yard.

5. Plus 2 leaves of basil and some pinches of sorel, both grown on my deck in pots.

Delicious. Nutritious. Simple. Enjoy!

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Pumpkin Pie Recipe

I LOVE pumpkin pie. I only recently made a pie using an actual pumpkin, in other words, not canned pumpkin. Who knew it was so easy. I used this recipe by Rebecca Wood and it was incredibly delicious. According to my husband, it was the best pumpkin pie he has ever eaten! So I thought I better share it with you. Enjoy!

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“Healthier” Chicken Pot Pie

As I look at the nearly five inches of snow outside my window (it’s not even winter yet!), I am thinking about warm, yummy, comfort food. And I saw these recipes at the Eating Well blogs for “healthier” (it’s all relative) chicken pot pie. I think I’ll try the biscuit-topped recipe first, assuming we don’t lose our power again (like last week during Superstorm Sandy).

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Woman Holding Cup of Water and LemonA friend recently reminded me of a great home remedy for a cold or flu, particularly one that has you feeling phlegmy. This great home remedy, made from things you likely have in your pantry, really does work. Read about it here. The key ingredients are vinegar, honey, and lemon, plus a few other things. If you can’t stomach the vinegar, ramp up the lemon and add some cayenne. It will definintely still help! Be well!

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Chocolate roccaOk, so this recipe for Rocca Candy is not good nutrition or a healthy lifestyle choice, but it is so delicious and simple and it’s okay (in my opinion) to splurge now and then (like during a holiday). Everything in moderation, right? I say, if you are going to eat candy, at least make it yourself so you know what’s in it!

The recipe is made with matzo, which makes it Passover candy. But you can make it with saltines (that’s what I do) and it can be Easter candy. I found it at my local Macaroni Kid (if you have kids and are looking for things to do in your area, this is a great resource!). I have included the recipe below, or you can find it at Macaroni Kid.

You Will Need

  • Jelly Roll Pan (15 ½ x 10 ½)
  • Matzo
  • Margarine
  • Butter
  • Brown Sugar
  • Semi-sweet chocolate chips
  • Chopped toasted pecans or walnuts or almonds (optional)

What to do

Lay enough Matzo (about 3 pieces) in a single layer on a margarine greased jelly roll pan. Break 3rd piece of matzo to fit remaining space. Leave room for the caramel to go under the matzo.

Melt 1/2 cup of unsalted butter in a heavy duty saucepan. Add 1 cup of brown sugar. Bring to a boil and continue boiling on medium heat until good and bubbly (about 4 minutes). Pour this hot caramel mixture over the matzo.

Put into a 325 to 350 degree oven and bake anywhere from 8 to 12 minutes. Watch carefully as you don’t want it to burn, just bubble. Check at 8 minutes.

Take out and add 8 ounces of semi-sweet chocolate chips by tossing over all the caramel mixture.

Turn off heat and place the pan back into the oven again for 3 minutes.

Take out of the oven and then add a handful of chopped toasted pecans or walnuts. Also you can use chopped almonds. (To toast nuts, lay out an even layer on a jelly roast pan and toast in a 300 degree oven for about 8 minutes. Keep in airtight jars.)

Chill Rocca in the refrigerator, then take out and break up into uneven pieces. Keep in refrigerator in a tight sealed container. Serves a crowd.

Happy Easter or Passover to you!

Recipe By: Eileen Mintz from Mercer Island, WA

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I keep granola bars around at all times. I keep them in the house. I keep them in the car. I keep one in my purse. I do this so that I always have something relatively healthy to eat if I find myself out and about with little time and lots of hunger. So I was happy when my friend Darci showed up at our recipe club with a recipe for chewy granola bars. I’ve never made my own granola bars, and, honestly, I didn’t see any reason why I’d want to take the time to make my own. But I have had a couple bags of rolled oats in our pantry for a while and I haven’t eaten them. Since this is the main ingredient in the recipe, I thought: what the heck?! I’m all for saving money by eating what we have in the house and I really don’t like to throw food out (so wasteful).

ingredientsWell, am I glad I made these! Darci was right; they really are easy and it’s virtually impossible to screw them up. Unlike many things that you bake, you can mess with the ingredients willy-nilly and it still comes out great! And this is the way I like to cook: a little of this, a little of that! I think these would also be a great breakfast on the go. They way I made them, they taste like cinnamon raisin oatmeal, but in a bar. How awesome is that?! And I can control the amount of sugar and sodium so I know exactly what I am eating. Also awesome!

Here’s the recipe for Darci’s Chewy Granola Bars:


  • 4 1/2 cups rolled oats
  • 1 cup all purpose flour
  • 1 t baking soda
  • 1 t vanilla extract
  • 2/3 cup butter softened (I substituted 1 1/2 cups unsweetened applesauce)
  • 1/2 cup honey (I just drizzled a bunch in without measuring it)
  • 1/3 brown sugar (I used 1/4 cup white sugar because my brown sugar was rock solid and I didn’t have time to deal with it)
  • 2 cups chocolate chips (I used a small package of raisins instead)
  • chopped nuts (I used a bunch of pecans; sorry, again, no measuring)
  • optional: 2 eggs (I didn’t use eggs)

Preheat oven to 325 degrees. Lightly grease 9×13 pan (I used cooking oil spray).

Combine all the ingredients in a large bowl and mix well.

Lightly press mixture into the prepared pan.

Bake at 325 degrees for 18-22 minutes or until golden brown.

Let cool (at least 10 minutes) before cutting into bars.

And VOILA! Yummy homemade granola bars. I think next time I’ll make them with peanut butter instead of apple sauce and chocolate chips instead of raisins. Then after that, I’ll use craisins and almond slivers. And after that….

What do you think would be good?

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Super Foods Power Smoothie

I love this recipe for a Super Foods Power Smoothie for breakfast posted at Savory Simple. I think I’ll try it. You should too!

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