For The Love of Food
I’ve been a regular farmer’s market shopper for years now and I always enjoyed picking and choosing what looked the best each week at my favorite farmer’s market. I’d been tempted to join a CSA over the years but resisted because I wanted to choose every single fruit and veggie myself.This year, when one of my favorite local farms opened up their CSA for the year, I decided to give it a try.
Since I’ve never met a vegetable I didn’t like, I figured it would be fun to see what comes in my box every week. For the most part that has been the case each and every week but in the last few weeks I’ve been getting this purple knobby bulbous vegetable called Kohlrabi that I have almost no experience with. All I knew to do with it is shred it and put it in salads. Its crunchy and little sweet and its great in salads but when I came home from my CSA pickup yesterday with another kohlrabi bulb and realize that last week’s was still in the fridge, I figured I needed to find another way to use it.
After searching on recipes and finding a lot for shredded kohrabi (apparently its the most common way people are eating this alien looking vegetable), I noticed a few for carrot kohlrabi soup so I decided to make up my own recipe with what I had in my fridge. It came out delicious!
Chop the onion and saute in butter or coconut oil until tender. While that is cooking, peel the outer portion of the kohlrabi and roughly chop it. Roughly chop the carrots (I don’t peel carrots, just use a vegetable brush on them). Add the carrots and kohlrabi to the pot and saute for about 10 minutes. Add the vegetable broth and cook for 20 minutes or until the vegetables are tender. At this point you can transfer everything to a blender or food processor or use an immersion blender and puree until smooth. If you want a thicker consistency, continue to cook the pureed soup until it is the thickness you like. Add salt and pepper to taste.
I garnished mine with the greens from the kohlrabi. If your kohlrabi has greens, chop them into pretty small pieces and saute in butter or coconut oil until tender then add some to the top of each bowl of soup.
Have you gotten any strange veggies in your CSA? Share your tips on using them below!
Along with peas and beans, organic peanuts are members of the legume family, which are the the best sources of protein in the plant kingdom. They also have a variety of nutrients which include fiber, vitamin E (an antioxidant) and magnesium – all of which reduce the risk of heart disease.
Since peanuts are actually legumes, they have a soft and porous shell (unlike most nuts that have hard shells). Fertilizers, pesticides and fungicides can permeate the shell and reach the peanut itself and since peanuts are high in fat, they act like a sponge and absorb the pesticides. This is why it is really important to buy organic peanuts instead of conventional.
Organic peanuts can be eaten salted, dry roasted, boiled and even raw. I know many of us don’t think of peanuts as a food to cook with. Most of us, when we think of peanuts, we think snacks! I know I do. I think of eating peanuts at baseball games, peanuts in trail mix, as peanut butter or in my old favorite candy bars.
Organic peanuts are very versatile and can be used for so much more than snacking and peanut butter. Here are some international recipes using organic peanuts, which I hope will inspire you to start cooking with them.
7 International Recipes Using Organic Peanuts
- African Lamb and Peanut Stew – Hearty and aromatic!
- Kashata (East African Peanut Brittle) – Coconut and Cardmom make this Ugandan treat unique!
- Chicken Sate with Spicy Peanut Dipping Sauce - If you’re looking for a recipe with some spice to it, I’d try this one out!
- Pacific Rim Chili – I love chili, this sounds like a fun twist!
- Tropical Fruit with Ginger & Peanuts - Could be good for breakfast to or over yogurt!
- Indonesian Prawn & Peanut Wrap – This one sounds so yummy little sweet, little salty.
- Senegalese Sweet Potato & Peanut Soup – Sounds perfect for a cold winter day.
If you haven’t tried cooking with organic peanuts, I hope these recipes will give you some inspiration. What are your favorite organic peanut recipes?
There is nothing better than having a nice, big, bowl of hot organic soup during the cold winter months. There is just something so comforting about it. Though it hasn’t been too cold here in the Northwest so far this winter, I’m still finding that I love making soups on a weekly basis.
Adding more organic soup to your diet is a great way to lose weight or maintain weight. They are typically low in calories but filling. Try eating soup for dinner or at least starting your meal with a soup and see how full you’ll feel.
Soups are also excellent for busy, working families because you can double a recipe and freeze the leftovers, giving you an easy weeknight meal when your time is short.
Here are some of my favorite hearty winter time soup recipes.
Organic Soup Recipes for Winter
Garden Vegetable Soup Recipe
This soup is perfect for when you have a ton of vegetables that you need to eat before they go bad. I love making this soup and you can make it with any veggie you have. Today I used:
- 1/2 large cauliflower, chopped
- 5 ribs of celery chopped
- 3 rainbow carrots chopped or thinly sliced
- 1-cup frozen peas
- 2 cloves garlic chopped finely
- 1 cup corn
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 tablespoon ghee (coconut oil, olive oil will work fine too)
- 2- 32oz containers of organic broth/stock of choice (today I used beef broth). If you have homemade broth on hand, please use that.
Directions (with images):
1. In a large pot over medium heat, heat your choice of fat, today I used ghee. While that’s warming up, and you haven’t done so already. Chop up all your veggies and get your spices ready.
2. When the ghee is melted and pan is nice and warm throw in the carrots, celery, onion:
3. Stir occasionally until onions are translucent, and veggies start to get tender, usually around 10, minutes, this is when I throw the garlic and spices in and stir for another minute or two.
4. Add broth and the rest of your vegetables.
5. Cover and cook for 45-60 minutes (check tenderness of your veggies). Add salt and pepper to taste.
There you have it a hearty garden vegetable soup.
Mountain Stew Recipe
I was given this recipes years ago, and I still have no idea who wrote this recipe or where it came from. I love it though and have made it several times. I like to mix up the vegetables and sometimes I add chicken.
- 1-15oz can kidney beans
- onion, sliced thin
- 4 cloves of garlic, minced
- 1 green pepper, seeded and chopped
- 1 cup cabbage, coarsely chopped
- 1 14.5oz can of diced tomatoes with liquid
- 1 c diced red potatoes
- 4 c stock (I used chicken stock, you can use any you like)
- 1/3 cup uncooked rice
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tablespoon chili powder, or more to taste
- 1/2 grated cheese of choice (cheddar, mozzarella, pepper jack etc)
- 2 tablespoons olive oil
In a large pot over medium heat, heat the oil and cook the onion and garlic, stirring until the onion is soft, about 3-5 minutes.
Add the bell pepper, cabbage, potatoes, tomatoes (with liquid), chili powder, paprika, and cumin.
Continue cooking, stirring frequently for 3 more minutes. Add the rice, stock and the beans. Cover and cook over low heat until the stew is thick and the beans and rice are tender, about 2 hours on stove top or six hours in your slow cooker. Season with salt and pepper. Top with grated cheese.
Easy Chicken Pho Recipe
Pho is one of my family’s favorite meals, we love going out dinner to have a big bowl of pho. It’s also one of my husband and I’s favorite meal after a long day of snowboarding. Did you know it’s simple to make at home! Here is a quick recipe. This is perfect to make when you have leftover chicken or even turkey!
- 8 cups of organic chicken stock/broth (I love using homemade for this, makes it taste even more authentic)
- 2-3 cups cooked chicken, shredded or chunked (whatever you prefer)
- 8 ounces of bean sprouts
- 1 cup fresh Thai basil leaves (optional)
- 1 lime wedged (optional)
- 1 Jalapeno thinly sliced
- 1 package of rice stick noodles
- Hoisin/ chili garlic sauce for serving
1. Add stock and chicken to crock pot. Cover and cook on Low for 6-7 hours or high for 3.
2. Add bean sprouts, noodles, and basil. Heat until noodles are softened.
3. Spoon soup into individual serving bowls and server with lime wedges, hoisin, or chili sauce.
Note: Always use organic ingredients whenever possible. This will lessen your exposure to unwanted chemicals and pesticides.
What are your favorite comforting soups for winter time?
Organic flaxseed has gained significant popularity among health-conscious Americans in recent years. However, despite the recent hype surrounding this little seed, a lot of people still have never heard of it. It may not exactly be a super food, but organic flaxseed certainly has many nutritional benefits. Although flax has been known to have been used thousands of years ago, even as far back as 1000BC because of its many health benefits, flax was until recently, relatively unknown.
Benefits of Organic Flaxseed:
1. Prevents Heart Disease
Omega 3 fatty acids are considered to be good fats and are important to our health, but they cannot be produced by our body. We must get them in from our foods. Because organic flaxseed is rich in omega 3, it can help to keep your heart healthy in a variety of ways, one way is that it helps fight inflammation in the body, which is a major cause of many diseases. Flaxseed also helps your heart health by naturally lowering your blood pressure. Having high blood pressure increases the chances of having a heart attack or congestive heart failure. The omega 3 fatty acids in flaxseed help reduce those risks.
2. Fiber Rich
Organic flaxseed is rich in fiber, both soluble and insoluble types. While soluble fiber helps to maintain proper gut and colon health, insoluble fiber plays a vital role in keeping the heart healthy by lowering LDL cholesterol levels. This property of flaxseed also aids in maintaining normal blood sugar levels for people suffering from blood sugar issues and diabetes.
3. Good Source of Protein
Organic flaxseed is a complete protein source, meaning that it contains every amino acid that your body can’t make on its own. It’s uncommon to find plant-based foods that are complete proteins, so flaxseed makes a great addition to vegetarian and vegan diets.
4. Boosts your Immune System
Organic flaxseed can help with fibromyalgia, rheumatoid arthritis, psoriasis and other immune disorders by building your immune system (which is mostly in our gut), healing you from the inside out, and preventing illness. Not only will you benefit from eating the nutrition your body is craving, but the flax lignans, omega 3, fiber, protein, vitamins and minerals will help your body to heal and repair itself.
5. Aids in Weight Loss
Organic flaxseed forms an essential part of many diet programs, for those trying to lose weight, since it keeps blood sugar levels in check. Due to its richness in fiber, it keeps the stomach full and helps you to not over eat. Also the good fats in flax help keep you full for longer periods of time.
6. Helps to Fight and Prevent Cancers
Studies show that flaxseed may have a role in fighting cancer, particularly colon, prostate and breast cancer. The benefit is based on its high concentration of lignans, which are believed to inhibit the enzymes that promote tumor growth.
7. Boosts Brain Power
Your brain and body must have Omega 3 to function and survive, we must have fats. Omega 3 is one of those essential fats we need in order to prevent Alzheimer’s and Dementia as well as helping with many mental disorders, depression, ADD + ADHD, difficulty sleeping, etc. Also, kids need Omega 3 so that their brains can develop properly. The only way for our body to get Omega 3 is through foods we eat, but much of the food we eat is cooked and processed; which does not contain any Omega 3 in it. Flaxseed is the perfect way to get more Omega 3 in our daily diet.
How to Get More Organic Flaxseed in Your Diet
Flaxseed has a light, nutty taste. Here are some ways to add it to the foods you already eat and enjoy:
- Sprinkle flaxseed on your cold cereal or hot oatmeal at breakfast.
- Add a teaspoon of ground flaxseed to the mustard or mayonnaise that you spread on your sandwich at lunch.
- Blend flaxseed into juice or smoothies.
- Sprinkle on salads or in soups.
- Mix a tablespoon of ground flaxseed into your yogurt.
Do you take flaxseed daily? How do you use it?
Do you have fond memories of winter time when you were young? I know I do. One of my most fond memories was coming inside from playing out in the snow, and my mom would have a huge pot of homemade hot cocoa and buttered toast ready for us. It was the best thing ever and warmed us kids right up. Today I’m going to be sharing some cozy winter time recipes for organic snacks and ideas for your next cozy winter night.
Warm and Cozy Organic Snacks:
Dairy Free Organic Hot Cocoa Recipe
- 1 can organic coconut milk
- 2 Tbsp organic cacao powder
- 1-2 Tbsp. (or to taste) organic raw honey
- pinch sea salt
- 1/4 tsp organic vanilla
Tip: To make it Cocoa Mint, add a drop or two of peppermint extract.
Combine coconut milk, vanilla, cocoa, and salt in a sauce pan and whisk together until combined. Over low-medium heat warm the milk, whisking continuously, until it starts to bubble gently. Remove from heat and stir in honey
One last tip! Sometimes I like to throw it all in my Vita-Mix for about 1 minute on High after the last step, it combines ingredients really well and kids love the frothy top it makes.
Organic Flavored Popcorn Recipe
I don’t know what it is about popcorn on a cold night but it is one of my favorite organic snacks this time of year. I like to switch it up sometimes with different seasonings.
Directions to make Popcorn:
Directions: In a 3-Qt pan, pour in 3 tbsp coconut oil in the pan. Add a couple corn kernels to the pan, cover and heat. When they pop, add remaining popcorn and cover and shake pan over medium heat until popping stops. Add desired seasonings. Makes about 16 cups.
Optional Flavors Popcorn Flavors:
1. Ranch: Melt 4 tablespoons coconut oil or butter with a 1/2 packet of organic ranch seasoning mix; toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt.
3. Brown Butter Cinnamon Sugar
- 6 tablespoons salted butter, diced.
- 1 teaspoon vanilla extract
- 1/4 cup organic cane sugar
- 1 tablespoon organic cinnamon
Place butter in a small, heavy-bottomed pot. Set pot over medium-low heat and stir constantly as butter melts and foams. After a few minutes, butter will turn golden and brown specks will form. When the foam subsides and the butter begins to smell nutty, remove from the heat. Butter should be deep golden brown but not black or burnt. Remove pot from heat and stir in vanilla (be prepared for butter to foam up quite a bit). While brown butter slightly cools, mix sugar and cinnamon together in a small bowl until well combined.
Slowly drizzle brown butter over popcorn, allowing any black/dark brown sediment at the bottom of the pot to remain behind. Gently stir popcorn until evenly coated. Sprinkle half of the cinnamon sugar mixture over buttered popcorn; stir, and repeat with remaining cinnamon sugar. Serve immediately.
Homemade Organic Chai Tea Concentrate Recipe
- 4 cups of pure water
- 6 organic chai tea bags
- 3 Tbsp. raw honey
- 1 tsp organic vanilla extract
Pour water in to sauce pan over medium-low heat and bring to boil. Add tea bags and steep for 15-20 minutes. Remove tea bags and squeeze remaining liquid into pan.
When it cools slightly stir in honey and vanilla. Store in large mason jar and keep in fridge for up to 7-10 days. To make use a 1:1 ratio. 1/2 cup chai concentrate to 1/2 c milk.
Chai Tea Latte Recipe
Pour chai tea into a small sauce pan on stove and heat on medium low just until warm. Pour milk into your high power blender and blend on high for 2 minutes. This will warm up milk and make if very frothy. Pour warm chai into mug then top with frothy milk. If you have an espresso machine you can use that as well. Serves about 4.
What are your favorite organic snacks to cozy up to during the winter time?
With Thanksgiving right around the corner, it’s time to start planning and preparing for the big feast. In case you’re like me, and still collecting recipes for next week, I thought I’d share a few of a few organic Thanksgiving recipes that I am going to try out this year; all of them made with easy, all-natural ingredients!
These dishes are so tasty your family may not even realize they’re eating healthier. Hope you enjoy them!
Organic Thanksgiving Turkey
To find a good organic, free range turkey. You have three options. Find a local farmer who raises them, this time of year it might be tricky because they will most likely be pre-sold. Next best option is to find one at your local grocery store. The prices can be high, but it will be an easy choice. The only caution here is that many organic turkeys labeled organic have just been fed organic feed but are not truly free range. Still a better option, but nowhere near the nutrients of truly free range turkeys. Lastly, if the other two options don’t work, just order online. There are quite a few options to buy pastured turkeys online. This year I will be trying a recipe for slow-roasted turkey with herb butter from Nourished Kitchen.
Organic Thanksgiving Sides
Isn’t everyone’s favorite thing the sides?! I know they’re mine. Here’s one I’ll be trying:
Basic Sweet Potato Casserole with Marshmallows
- 8 medium organic sweet potatoes
- 2 tbsp. grass-fed butter, ghee or coconut oil
- 1/2 cup hot milk (any milk will do)
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. paprika
- 1 cup chopped walnuts
- 1/2 lb. marshmallows
1. Cook sweet potatoes until tender. Remove skins and mash. When smooth, beat in butter, milk, salt, and spices. Beat well.
2. Fold in walnuts and turn into buttered baking dish.
3. Top with marshmallows and bake at 350 until marshmallows puff and become golden brown.
Can’t have Thanksgiving without a delicious dessert! Below is a recipe I made last year that turned out fantastic.
Grain – Free Pumpkin Bar Recipe
Adapted from this recipe
- 1/2 cup pumpkin puree
- 1/2 cup sunflower seed butter (we are sensitive to almonds in my family, but almond butter would be great also)
- 1/3 cup honey or maple syrup
- 2 organic, free range eggs
- 1 tsp organic cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp vanilla extract
- 1/4 tsp Himalayan sea salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
Directions for Cake
In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine, I actually took the easy route and threw it all in my Vitamix. Pour into an 8×8 oven safe baking dish (I lined mine with parchment paper for easy removal). Bake about 30 minutes until it’s nice and golden brown and a toothpick comes out clean and it is firm to the touch.
Top your Pumpkin Bars
These are my favorite toppings for these pumpkin bars. I like them all.
Coconut Cream Frosting
Coconut Cream Frosting Directions:
Place your can of coconut milk in the fridge and leave overnight. Open the milk the next morning, and do not shake. The top of the can should be thick, scoop this out. About halfway through you should reach a point where the cream turns to water. Do not scoop out the water. Whip the vanilla into the cream until well-combined and fluffy. Spread on bars, cut into squares, and enjoy!
Maple Pecan Glaze (pictured above)
- 3/4 c pecans
- 1/4 c pure maple syrup
- 2 tbsp coconut oil
- 1/4 cup milk of choice (I used coconut milk)
- 1 tsp vanilla
- 1/4 tsp sea salt
Combine all ingredients in blender. Blend until smooth and creamy. Spread on bars when completely cooled.
Head over to our Fabulous Fall Recipes board on Pinterest for more fun Thanksgiving meal ideas.
And more Thanksgiving recipes here:
- 25 Fantastic Gluten-Free Side Dishes for Thanksgiving
- 32 Vegan Recipes Perfect for Thanksgiving
- Top 25 Paleo Thanksgiving recipes
*It’s easy to make any meal organic. Whether it be gluten-free, vegan, paleo, or traditional, buying organic ingredients will make all the difference.
What are your favorite Thanksgiving meals?
For me fall is a super busy time of year. In my family we have four birthdays just weeks apart and it always seems to make our lives a little hectic. Keeping things simple, quick, and stress free as possible is a MUST! The last thing I want to hear is, “What’s for dinner, Mom?” and not have a clue. I hate that feeling. One way I avoid that dreaded question is to use my trusty crockpot and a handy list of slow cooker recipes! I love that I can throw some ingredients in the pot in the morning and when my husband and kids get home in the evening a nice slow cooked meal is waiting for them. It’s like magic… I have a few favorite go-to meals that I make regularly with my crock pot, which are: whole chicken, chicken soup, chicken broth, and chili. I just made chili tonight so I’ll share my super quick recipe with you!
All Meat Slow Cooker Chili
I love this recipe because you can make it your own (I’ve listed the basic version of the recipe so feel free to customize!). This recipe is good when we are getting to the low end of our groceries. I always seem to have these ingredients on hand so it makes for a quick, easy, stress-free dinner fix.
- 1 1/2 -2 pounds grass fed, organic ground beef. (You can also use, ground turkey or chicken make sure it’s well sourced)
- 1- 28 oz can organic diced tomatoes
- 1 large organic onion diced
- 1 clove organic garlic chopped finely
- 1/4 c Taco Seasoning (I make my own using this recipe)
- Salt and pepper to taste
Throw all the ingredients in the crock pot. (yep just that simple)
Set on low (2-3 hours) or High (5-6 hours) depending on how much time you have. Today I started out on low for 3 hours and turned on high for 2 hours and it worked perfect for me. I also used frozen meat too, but because it was frozen I made sure I broke up the meat every hour or so, because I didn’t want to end up with huge chunks of ground meat…although I’m sure my husband would love that. Then like magic it’s DONE!! See I told you it was like magic. Just the kind of magic a mom likes.
I like to serve my chili on top of cabbage noodles (thinly sliced cabbage sautéed in olive oil until tender) and here are some of my family’s favorite chili toppings:
The sky is the limit really!
Don’t forget to serve some greens with your chili. I always have a massaged kale salad or a nice garden salad to company our chili!
My chili recipe was pretty basic today, but remember you can customize it and make it your own. Sometimes I like to dice a bunch of carrots, red and green peppers, and throw them in. If you like a thinner chili, you can add more diced tomatoes or even a small can of tomato sauce. Use your imagination and throw in any other spices or herbs you like! The following is a bunch more slow cooker recipes, some might not list organic ingredients but just remember to choose organic ingredients whenever possible.
Slow Cooker Recipes:
- 31 Slow Cooker Recipes for the Month of Crocktober
- Slow Cooker Freezer Meals
- Slow Cooker Apple Butter
- Crock Pot Cheesecake
- Coconut Chicken Curry
- Stupid Easy Paleo Spaghetti Squash and Meatballs
- Slow Cooker Rotisserie Style chicken
- Crock Pot Pumpkin Spiced Latte
What are you favorite slow cooker recipes for the fall season?
Have you ever gone to the store and became overwhelmed with all the different types of organic sugar and sweeteners now on the shelves? Seems like every day a new type of sugar comes out. Which one should I choose? Which ones are the best? Will this taste good in my baking? I know those are some questions that I have asked myself also. Today I’m going to take you through some of the more well-known sweeteners, as well as introduce you to some that you might not have heard of before. But before I do that, I have to stress that the most important thing for you to do when it comes to sugar, is to stay away from refined and processed sugars, which have been highly processed and offer no nutritional value to our health. That being said, don’t fret if you get a sweet tooth, I’m going to name a whole bunch of healthy alternatives.
Organic Sugar & Other Sweeteners:
Honey flavors can vary widely based on the type of flower and season. Cooking and baking with honey adds acidity and moisture to the baked product. Raw, unprocessed honey is a true Paleo sweetener that is twice as sweet as table sugar. It is also regarded as a sacred superfood, and a remedy for many health ailments.
Maple syrup is a popular breakfast sweetener, but it is also a well-known sugar substitute among those who strive to use less refined sugar. This is because maple syrup has many properties that are beneficial for the body, making it a sweetener with a healthy boost. Maple syrup has antioxidants that support the body’s immune system and heart health as well as several beneficial vitamins and minerals. Maple syrup is a great sugar substitute in any recipe. The conversion of maple syrup versus cane sugar in recipes can vary depending on the recipe, but typically one cup of white sugar can be replaced with 2/3 to ¾ cup of maple syrup.
Coconut sugar is produced from the sap of the coconut palm tree. Coconut Sugar has a caramel taste which will impart into the baked treat. The coconut sugar granules are fairly large, so a quick pulse in a food processor will help it absorb better during mixing stages. Coconut sugar generally replaces white sugar at a 1:1 ratio (1 cup of coconut sugar = 1 cup of white sugar).
Stevia is a naturally sweet herb that can be processed into a powder or a tincture to use as an all-natural, zero calories, no carb sweetener. It is best used to flavor, tea, sparkling water, coffee, smoothies, and yogurts.
Molasses has a rich, full-bodied robust flavor and adds natural color and opulent caramel molasses tones to recipes. It is especially good in gingerbread, molasses cookies, bran muffins, quick breads, chili, BBQ sauces, and in marinades. It is a good source of vitamins, minerals and trace elements naturally present in the sugar cane plant, and is a good source of iron, vitamin B6, potassium, calcium, and magnesium.
Made from a tuber from South America, this syrup is a great replacement to those who are severely sensitive to molasses. It is dark, thick, cinnamon-like in scent, and only half the sweetness of molasses. It is also quite costly. Reduce wet ingredients by 2 tbsp if you use it. As a molasses substitute, it’s terrific. As an everyday sweetener, it’s a bit on the costly side. If you wish to use it more often, try combining it with another one of the sweeteners here to get more mileage out of it. ¾ cup yacon = 1 cup sugar.
Date sugar is made from dried and ground dates. It exhibits a sweet almost molasses flavor that can be used in place of brown sugar. Date sugar can also replace white sugar nearly at a 1:1 ratio, however others prefer using 2/3 cup of date sugar to 1 cup of white sugar.
Made from dehydrated fresh cane juice. The process leaves more nutritional components in the product and it contains calcium, potassium, and a small amount of iron. It has a taste similar to sugar and molasses. It comes in both syrup and granulated form and can be used in recipes calling for sugar of all kinds.
Is a sugar alcohol with a sweetness similar to sugar, it contains 2.4 calories per gram, or about two-thirds of the caloric value of sugar. Xylitol appears to have some benefits for dental health, reducing the risk of cavities and dental decay. It may also improve bone density, helping to prevent osteoporosis. Xylitol doesn’t raise blood sugar or insulin levels making it a good choice for diabetics. However, as with other sugar alcohols, it can cause digestive side effects at high doses. If you have a dog in your home, then you might want to keep xylitol out of the house because it is highly toxic to dogs.
I hope this helps narrow down your search at the grocery store when buying organic sugars and sweeteners. What have you found to be your favorite?
Don’t know where to buy these organic sugars and sweeteners? No worries, visit our Sweeteners and Syrups page.
As its getting colder out, our activities tend to move indoors, and when we get together with friends, healthy snacks aren’t always the first thing we think of. Today I’m going to give you some tips and ideas to make your get-togethers a bit healthier!
3 Tips for Making Healthy Snacks for Entertaining at Home
Tip 1: When it comes to grilling beef, poultry, pork etc., always try to use grass-fed beef or organic pastured, free range chicken and pork that is nitrate free, for the best possible quality.
Tip 2: When making your dishes, always strive to use as much organic ingredients as possible, this will lessen your exposure to chemicals, pesticides, and additives, and will ensure you get the most nutritional benefits from your food.
Tip 3: LIMIT or DO NOT USE overly processed foods (if you just can’t give up the chips and dip, make sure they’re organic… but try and limit your intake of chips and be sure to read your labels! The fewer ingredients the better when it comes to packaged foods).
With those three very important tips, you can make any meal or snack a healthier one.
25 Healthy snacks and treats for entertaining at home:
- Chorizo stuffed Jalapenos wrapped in bacon (my husband’s favorite snack food). All you need is 1lb of nitrate free chorizo and bacon. Cook chorizo all the way through in a skillet, slice jalapenos in half and seed them, stuff each half with chorizo and wrap in bacon. Bake at 400 degrees for 20-30minutes (until bacon is cooked through). You can also grill these too! Note: This normally calls for cream cheese, feel free to add 8oz after the chorizo has been cooked and cooled slightly.
- Tortilla chips and salsa
- Chicken wings – try these healthier versions here.
- Veggie platter with ranch dip.
- Fruit platter (or make it fun with fruit skewers)
- Potato chips! Jackson’s Honest is my favorite potato chip to indulge on!
- Organic roasted pistachio nuts
- Trail mix
- Organic popcorn popped in coconut oil, sprinkle it with some nutritional yeast for some added B vitamins.
- Kale Chips
- Guacamole dip: this recipe looks fantastic!
- Almond Joy Chocolate Chunk Cookies
- Deviled Eggs: Recipe here.
- Nachos (if you follow the 3 tips above you will be good, just load them with as much veggies as possible)
- Beef Jerky
- Pretzels or this recipe for a grain free option
- Rice Cakes (be good topped with smoked salmon )
- Chili with toppings (cheese, chopped onion, sour cream, salsa)
- Crispy Chicken Dippers
- Pizza – again with following the 3 tips! Or try this “pizza” recipe for something out of the box. My family loves it!
- Sweet Potato Chips
- Bacon Chicken Bites
- Organic Granola
- Prosciutto Wrapped Melon
- Bacon Wrapped Dates
What are your favorite healthy snacks? Share in the comments below!
I hope these tips and snack ideas help you to make your next game day a little healthier! What are your favorite healthy football snacks?
P.S. Go Hawks!
With school back in full swing, for many of us that means our days just got busier. With kids in sports, after school activities, lots of running around and homework, I don’t know about you, but the last thing I want to worry about is what to cook for dinner. Today I’m going to list a bunch of easy recipes for organic dinners for you, that are going to be fairly quick to prepare, but also healthy for your family. I cook 100% gluten free in my home, so many of these recipe might be on the more “paleo-ish” side of things, but please feel free to switch up these recipes to fit how your family eats! Just make sure you buy organic ingredients!
Quick & Easy Chili
I personally make this at least once a week, it’s so quick and easy and my family loves it. It’s also a great recipe to switch up the ingredients in from time to time.
- 2lbs ground beef (grass fed is best)
- 1 28oz can crushed or diced tomatoes
- 1 14oz can tomato sauce
- 1 7oz can tomato paste
- 1 or 2 onions diced finely (I actually pre blend (puree) a bunch of onions with garlic and freeze them in ice cube trays to throw into dishes (saves on watering eyes). I used 6 cubes for this chili.
- 1 Large bell pepper diced (any color will do, I like to use green)
- 2 cloves of garlic chopped finely (I already pureed mine with my onions)
- 1 Jalapeño (seeded and chopped) this is optional, just added some extra heat.
- 2 Tablespoons of chili powder
- 1 Tablespoon each of: cumin, paprika, oregano, coriander
- ¼ Teaspoon of cinnamon (optional)
- Salt and pepper to taste
Brown your beef in a pot. When it’s almost all the way browned I like to throw in my diced peppers, and onion (or cubes) and sauté them until slightly tender.
Add your spices, stir well.
Then add all your canned tomatoes to the meat mixture and stir until well combined.
Simmer for as long as you wish. It will be warm in about 10 minutes, but if you have time you can let it simmer all day if you want! Serves 6-8 depending on bowl size.
To serve you have many options: Serve on top of a bed of zoodles (zucchini noodles) or spaghetti squash, or for the non-paleo you can serve over rice, regular spaghetti noodles or even on top of a baked potato. Top your chili with fresh diced onion, sour cream, cheese!
Crock Pot Chicken
This is another dish I make once a week. Because I get two meals for the price of one. It’s so basic, simple and you can go as fancy as you like.
- 1 organic whole chicken (my crock-pot holds a 5-6lb bird)
- 2 onions, sliced
- Crock pot
- Spices if desired.
Properly prepare and handle your chicken. Lay slices of onion on the bottom of your crockpot and lay breast side down right on top of the onions. For extra flavor you can run your chicken with desired spices.
Add a small amount of water or broth to the pot. I think I do 1-2 cups.
Cover and cook on low for 4-8 hours. When the meat is falling off the bones is how I like it. To be sure just test your chicken with a thermometer (165 degrees).
Serve with sides of steamed vegetables. Severs 6-8 depending on bird size.
Tip: You will have a lot of liquid in your pot when the chicken is done. You can make gravy out of it if you wish. What I like to do is keep the liquid in the pot with the onions. I get all the meat off my chicken and throw the rest of the chicken (bones/skin) back into the crockpot. I add more onions, roughly chopped carrots and celery and fill the crock-pot up with water. Cover and that cook on low for anywhere from 12 hours or until the next day. Then from there you can strain and make chicken soup for your next dinner, or you can save the broth in freezer safe containers and use for later use!
- 1/4 cup water
- 1 pound beef tips or any cut of steak (grass fed preferably)
- 1 cup sliced mushrooms
- 1 Onion sliced (optional)
- 1 cup water
- 1/4 cup beef broth
- 2 Organic Mushroom Sauce Mix
- 1 cup organic sour cream
- 8 ounces egg noodles
In a large skillet, heat 1/4 cup water on high and brown beef on each side. Add sliced mushrooms and onions (optional) sauté with beef for 3 to 5 minutes. Turn heat to low. Add the 1 cup water, broth and the Mushroom Sauce Mix and stir.
Stir in sour cream.
Leave meat/sauce dish simmering on low heat and prepare egg noodles according to the directions on the package. Serve mixture over prepared noodles when ready. Severs 4-6.
* Instead of egg noodles, try kelp noodles, spaghetti squash, zucchini noodles or even gluten free pastas.
Here are links to more Easy Organic Dinners:
- Paleo Tacos
- Sweetpea Broccoli and Organic Cheddar Frittata
- Organic Pesto Chicken Pizza
- Butternut Squash Soup
When you’re trying to feed your family organic dinners, what are you easy go-to meals on busy week days? Please share your favorites!