Every morning, “Mom” makes a peanut butter and jelly smoothie to share with her little one. Fast and nutritious, it never ceases to get old! However, these PB & J Pancakes created by the chefs at Whole Foods Market may have to replace the smoothie – they are brimming with all sorts of goodies like red grapes and wheat germ!

PB & J Pancakes

Ingredients

1 1/2 cups low-fat buttermilk
1 teaspoon baking soda
1 1/2 cups red grapes
6 tablespoons grape fruit spread
2/3 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup wheat germ
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup creamy peanut butter
2 tablespoons honey
2 egg whites
Nonstick cooking spray

Preparation

In a large bowl, combine buttermilk and baking soda and set aside. Meanwhile, put grapes and fruit spread into a food processor or blender and purée until frothy and smooth; set grape sauce aside.

Put both flours, wheat germ, baking powder and salt in a large bowl and whisk to combine; set aside. Add peanut butter, honey and egg whites to buttermilk mixture and whisk until combined, then add flour mixture and stir until well incorporated.

Heat a griddle or large skillet over medium heat then spray generously with cooking spray. To make each pancake, ladle about 1/4 cup of the batter onto the griddle, spreading it out slightly to make a 4-inch circle (or make smaller pancakes, if you like). Cook, flipping pancakes once and using more cooking spray as needed, until golden brown and cooked through, 5 to 7 minutes total. Transfer pancakes to plates, spoon grape sauce over the top and serve.

*Image and recipe courtesy of Whole Foods Market.*

Cold & flu season is upon us once again! To pump up your immune system in defense of the inevitable germs encountered this time of year, Xigo (which means “life force”) offers total support for both adults and children in a pleasant-tasting chewable supplement. Lightly sweetened naturally with Stevia, Xigo is made up of 3 key ingredients that work together synergistically, L-glutamine, beta-glucans and lactoferrin. Xigo is perfect for busy families, those traveling during the upcoming holiday season, or for tucking into a drawer at the office to keep your immune system built up during the coming months.

The three products in the Xigo line include:

Xigo Daily Immune Defense: Provides ongoing immune support with 490 mg of beta-glucans, L-glutamine and lactoferrin formula in a chewable tablet. Also includes zinc for oxidative stress support and beta-carotene for improved absorption ($25.95 SRP, 30-day supply).

Xigo Maximum Immune Defense: Extra-strength formula provides 800 mg of beta-glucans, L-glutamine and lactoferrin in a chewable tablet for a quick immune response ($14.95 SRP, 60-hour supply).

Xigo Daily Immune Defense for Children: Provides ongoing immune support with an appropriate child’s dose of 245 mg of beta-glucans, L-glutamine and lactoferrin formula in a chewable tablet. Also includes zinc and beta-carotene ($20.95 SRP, 30-day supply).

Mom” loved the light citrus flavor as the Xigo tablet was chewed, and it did not leave an unpleasant aftertaste at all. The tablets come packaged in a convenient single dose packet, so you can place a couple in your purse or even your pocket when you are on-the-go!

Xigo products can be purchased nationwide at select natural health food stores and The Vitamin Shoppe. For more information, please visit www.xigohealth.com.

*Company generously provided images, samples, and information for this review.*

Start your day with dessert! Hot Baked Apples with a brown sugar, cinnamon, nutmeg and raisin filling that will have everyone asking for more.

Mayhurst Baked Apples

Ingredients

6 Gala or Fiji apples (They don’t get “mushy” when cooked)

1 Cup Dark Brown Sugar

1 Tablespoon Cinnamon

¼ teaspoon Nutmeg

Raisins

Preparation

Peel about 2/3 to 3/4 down on apple

Core (but don’t go through bottom)

Mix Dark Brown Sugar, Cinnamon and Nutmeg

Fill cavity with mix of dark brown sugar, cinnamon and nutmeg (Save the remainder for the next time)

Add a few raisins periodically as you fill the cavity (optional)

Top with one Tablespoon of butter

Place in baking pan with 1/2 inch of water in pan

Bake at 375 for 45 min

Remove from oven – top with French Vanilla Ice Cream or Heavy Cream and serve.

Serves 6.

*Recipe and image courtesy of BnBFinder.com/Mayhurst Inn.*

Full of rhymes and sure to inspire giggles, this latest board book from author and illustrator Marilyn Janovitz will bounce right to the top of your child’s favorite bedtime stories this Fall! “Mom” was delighted to be able to review this book with her little one, who just adores being read to at any time of the day.

Baby Baby Baby! is a wonderfully engaging story that will have everyone reading along as the little baby claps, dances, giggles, hugs, kisses and crawls across each page as bedtime nears. The story is very entertaining, as are the illustrations, and it is fun to imitate and mimic the actions little baby makes with your own little baby!

Dancing into stores in October 2010, Baby Baby Baby! makes a wonderful gift for the young child in your life. (Sourcebooks Jabberwocky; ISBN: 978-1-4022-4414-8; Board Book $7.99; October 2010).

About the Author

Marilyn Janovitz is the author/illustrator of over a dozen children’s books, including Can I Help?, Is It Time?, and What Can Be Keeping Santa?. She lives in New York City and is a former antiques dealer. She is also an assemblage artist whose works have been featured in advertisements and on textiles. Visit her website at www.marilynjanovitz.com.

*Company generously provided samples and images for this review.*

Mom” at Tiny Green Mom is loving these link picks!

Follow the First Solar Boat Expedition Around the Globe on Planet Solar!

Will Your Baby Be Chosen as the “Baby of the Month” on Kushies®?

The “No Make-Up Challenge” on Treehugger.

Help Your Guy Go Green on SheKnows.com.

*Image provided by Kushies®.*

Just in time for Fall festivities comes this super simple roasted pumpkin salad from holistic nutrition coach Maya F. Bradstreet. Enjoyed alone or served as a side salad – this is sure to be a favorite each Fall!

Roasted Pumpkin Salad

By Maya F. Bradstreet

1 large pumpkin or winter squash (or 2 medium), peeled and diced – about 4 cups

1 cup naturally sweetened cranberries

1 cup pumpkin seeds (your preference of raw, roasted or roasted/salted)

1/2 red onion, diced fine

1/2 bunch cilantro, chopped

juice from 1/2 lemon

olive oil

Sea salt and pepper to taste

Preparation

Preheat oven to 425. Place squash/pumpkin in roasting pan, drizzle with olive oil, season with salt/pepper. Roast for 30 minutes or until caramelized and tender. Toss often to prevent sticking.

Let cool, and combine with remaining ingredients in bowl. Serve immediately, even better the next day!

*Image and recipe courtesy of Maya F. Bradstreet. For more of her delightful recipes, visit www.arecipe4wellness.com. *