Simple, healthy, and affordable – here’s a kid-friendly recipe for PB & J Overnight Oats from Registered Dietitian Jessica Cording for our back-to-school series on nutritious meals the whole family will love.

PB & J Overnight Oats

Ingredients

3/4 cup frozen DOLE® Mixed Berries, divided
1/3 cup rolled oats
1 teaspoon chia seeds
1 tablespoon ground flax seeds
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
2/3 cup 2% milk or unsweetened non-dairy milk of choice (“Mom” prefers organic unsweetened almond milk)
1 tablespoon peanut butter or your favorite nut or seed butter (“Mom” prefers No Nut Butter from The Sneaky Chef)

Preparation

1. Mix 1/2 cup of frozen mixed berries, oats, chia seeds, ground flax seeds, cinnamon, vanilla and milk in a container with a lid.

2. Cover mixed oats and store in the fridge overnight.

3. When you’re ready to eat, uncover and enjoy cold or heat in the microwave 1-2 minutes on high.

4. Top your overnight oats with peanut butter, fruit preserves, and remaining berries, which can be enjoyed from the freezer or thawed for 30 seconds in the microwave.

Note: Add your favorite fruit preserves for extra sweetness. For a gluten-free version, use gluten-free rolled oats.

Makes: 1 serving
Prep: 5 min.

*Recipe and image courtesy of RD Jessica Cording.*

Nosh on healthier holiday-inspired snacks through the holidays! Nutritious and festive, this Gingerbread Granola will have the entire family clamoring for more!

Gingerbread Granola

Ingredients

4 Cups of old-fashioned rolled oats
1 1/2 Cups of raw pecans
1 Teaspoon fine-grain sea salt
1/2 Scoop of VeganSmart Vanilla
1/2 Teaspoon of cinnamon
1/2 Teaspoon of ground ginger
1/2 Cup of melted coconut oil
1/2 Cup Molasses
3/4 Teaspoon of vanilla (“Mom” prefers Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)
1/3 Cup of chopped, dried cranberries
1/3 Cup of chopped candied ginger

vegansmart vanilla

Preparation

Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper.

Combine the oats, pecans, salt, VeganSmart Vanilla, cinnamon, and ground ginger into a mixing bowl. Stir mixture thoroughly.

Add the coconut oil, maple syrup, molasses, and vanilla to the mixture. Continue to mix together until fully combined.

Turn the granola mixture out onto your prepared pan and spread into an even layer.

Bake for 20 minutes. After 20 minutes, remove the granola from the oven and stir to make sure the granola cooks evenly. Place the pan back in the oven for 10 more minutes.

While the granola cooks, chop the dried cranberries and candied ginger.

After 10 minutes is up, remove the pan from the oven, add the chopped cranberries and candied ginger to the granola and mix to combine.

Let the granola cool for about 10 minutes before eating. As the granola cools off, it will continue to cook and may be wet at first, this is normal.

Enjoy gingerbread granola on-the-go or around the house as you celebrate the holidays this season!

*Recipe and image courtesy of VeganSmart.*

Fall tailgating and backyard cookouts are in full swing! For guests who want to lighten things up a bit, or who are vegetarian, this simply scrumptious recipe for black bean burgers gets serious flavor from Moore’s Original Marinade! This marinade is gluten-free and Kosher, and offers a robust hickory flavor. Yum!

Moore’s Original Black Bean Veggie Burger

Ingredients

½ cup onions, chopped
¼ cup green bell pepper, chopped
¼ cup cilantro, chopped
1 can black beans, drained and rinsed
1 ½ cup breadcrumbs or cooked quinoa (or more if needed)
3 tbsp. Moore’s Original Marinade
2 tsp. cumin
1 tsp. salt
1 tbsp. minced garlic
2 tbsp. oil or butter (“Mom” prefers organic)
Hamburger buns
Desired toppings such as cheese, ketchup, mayo, mustard, lettuce, tomato, etc.

Preparation

1. Add onions, bell peppers, cilantro, black beans, marinade, cumin, salt and garlic and pulse in a food processor. Add breadcrumbs and pulse a few more times. Mixture should be thick enough not to fall off of a spoon. Add more breadcrumbs until thick, if needed.
2. Form mixture into golf ball size pieces and press to form patties.
3. Heat 2 tbsp. oil over medium high heat. Cook each patty for 2-3 on each side until desired doneness.
4. Serve on hamburger buns with desired toppings.

Moore's Marinade Group

*Recipe and image courtesy of Moore’s Marinades & Sauces.*

Move over veggie kabobs, frozen black bean burger patties, tofu and salads! Derived from pecans, garbanzo beans and spices – all you need is the Neat Original Mix for a great-tasting meatless burger. Whether you’re a vegan, vegetarian, trying to eat less meat or just want to be a good host – it’s not always easy coming up with great-tasting, meatless options for cookouts. neat has you covered, delivering an all-natural, high-quality protein with ingredients people know and can pronounce.

neat Meatless Burger

Ingredients

1 Pack of neat Original Mix
1 egg or neat egg substitute
¼ cup water
½ cup diced vegetables

Preparation

Combine all ingredients & mix well. Form mixture into four patties. Brown for 3 ½ minutes on each side in a non-stick skillet over medium heat. Place on a toasted bun; top with desired condiments. “Mom” loves fresh slices of tomato and avocado on top, or guacamole & swiss cheese! Enjoy!

*Recipe and image courtesy of neat.*

March is National Nutrition Month, and what better way to kick off the first weekend of the month with this energizing Radiance Juice from EAT WITH INTENTION by Cassandra Bodzak, a gorgeous healthy living cookbook that combines daily meditation with plant based recipes!

Roald Dahl famously said: “If you have good thoughts, they will shine out of your face like sunbeams and you will always look lovely.” I couldn’t agree more. Beauty starts from within and permeates outward. Thinking thoughts that nourish your soul and eating foods that nourish your body are more effective than the most luxurious makeup money can buy. You can’t fake true radiance. This juice is packed with nutrients that will get you glowing from the inside out! Pineapple juice promotes healthy skin and helps prevent acne; watercress is also great for your overall health with its high levels of vitamin C; and cucumber has cooling and moisturizing properties.

Radiance Juice

Ingredients

½ cup (17 g) watercress
2 cucumbers, peeled
2 limes, peeled 1 cup (166 g)
Pineapple chunks

Preparation

1. Starting with the watercress, juice all the ingredients into a large glass.
2. Lightly stir and serve immediately.

Yield: 1 serving

*Recipe and image courtesy of Eat with Intention by Cassandra Bodzak.*

Cassandra Bodzak is a holistic lifestyle guide and host of the online cooking show, Eat with Intention. Discover more with:

http://cassandrabodzak.com/

https://www.instagram.com/cassandrabodzak/

The smell of fresh, baking bread in the comfort of your own kitchen is a scent like no other! Warm, inviting and delicious, this gluten free, vegan sandwich bread made using Blends by Orly is a true treat! It can be enjoyed immediately or frozen to save for a later date.

Orly’s Gluten Free Vegan Healthy Seeded Sandwich Bread

Ingredients

2 tsp (7 grams) or 1 packet of instant yeast
1 cup (230 ml) lukewarm water
2 1/2 cups (300) grams Blends by Orly Tuscany Blend
1/4 cup (50 grams) vegetable oil
1 1/2 Tablespoons (34 grams) honey
1/4 cup (20 grams) chia seeds (“Mom” prefers Carrington Farms)
1/4 cup (20 grams) flax seeds (“Mom” prefers Carrington Farms)
1 1/2 tsp salt
1 tsp baking powder
2 Tablespoons pumpkin seeds (optional garnish; “Mom” uses SuperSeedz)

Preparation

Mix: In the bowl of you stand mixer with a paddle attachment or in a bread machine, combine all the ingredients, and mix together to make a soft, smooth, slightly sticky dough.

Proof: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise in a warm temperate (approximately 90 degrees F) untill it’s almost doubled in size, about 30-45 minutes.

Lightly grease a 9″ x 5″ loaf pan. Flour your work surface and the surface of your dough with Tuscany Blend or white rice flour. Gently shape the dough into a smooth log, and place it into the pan, smooth side up.

Cover the pan with lightly greased plastic wrap or with a warm towel, and allow the loaf to rise till it’s raised over the rim of the pan by about 3/4″, about 45 minutes. For a faster proof time, let your loaf sit in an oven set to a warming temperature of about 90-100 degrees F for about 30 minutes.

Bake: Towards the end of the rising time, preheat the oven to 350°F. If you don’t mind that the bread is not vegan, adding an outer coat of egg-wash will give your bread a glossy and crusty finish. Otherwise, brush the top of the dough with water-wash and sprinkle it with pumpkin seeds. Bake the bread for 30 to 35 minutes, or until the tops are a golden color and makes a hollow sound to the touch. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool. Slice the bread in advance and freeze for up to 9 months. Makes 1 loaf.

tuscany-front-final

About Blends by Orly

Blends by Orly are made with the highest quality wholesome gluten free ingredients, and are also OU Kosher certified, nut free, vegan and corn free. Blends by Orly provides a simple way to prepare baked goods that are so delicious that people would have no idea they are eating something that is gluten-free. Blends by Orly allows you to make your exact favorite recipes by just replacing the wheat flour with one of the Blends by Orly. Blends by Orly are sold in stores throughout the USA on Amazon and online. http://blendsbyorly.com/

*Recipe and image courtesy of Blends by Orly.*

Don’t have time to juice or constantly on-the-go? In the New Year, add fresh-pressed, delicious and organic juices to your diet with ease with Telula! “Mom” was recently introduced to this brand and could not be more pleased with the taste, flavor variety and nutritional benefits – perfect for busy families!

This new shelf-stable line of fresh-pressed, organic juices from Made in Nature offers all of the nutritional benefits of home juicing with convenience and affordability for when you are pressed for time. At Tiny Green Mom, we are loving that Telula is packaged in beautiful, 32 oz. recyclable glass bottles and made from organic fresh-pressed ingredients that are gently pasteurized with no refined sugars, preservatives or artificial colors. You can choose from a variety of organic, nutrient-dense fruits and vegetables in 10 tasty flavors including Green Fusion, Green Zing, Beet Carrot, Carrot Citrus, Melon Mint, Spicy Lemon, Blackberry Chia, Tart Cherry Chia, Bilberry Banana Chia & Coconut Citrus Chia.

Mom” tried three distinctly different flavors – Carrot Citrus, Blackberry Chia and Spicy Lemon. The Carrot Citrus and Blackberry Chia were huge hits with the entire family, and everyone was clamoring for more!

You can learn more at www.drinktelula.com to view the company’s full product line and to find a store located near you.

About Made in Nature

Made in Nature is a pioneer in organic food with a 25-year history of environmental stewardship, helping to convert thousands of acres of land to organic farming. Many of these farms use renewable energy and provide shade and habitat for endangered species. Today, Made In Nature also serves as a “Food Anthropologist,” sourcing ingredients with true taste of place, ripened at their source and picked at the peak of perfection. By procuring only 100 percent certified organic from a dedicated family of farmers, Made in Nature creates food that is celebrated by culinary creatives as being both nutritious and delicious. Go to www.madeinnature.com to view the company’s full product line.

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

Fuel yourself naturally for all of the after Thanksgiving shopping this weekend with this delightful and delicious smoothie using Coco Joy Coconut Water, mango, fresh squeezed orange juice, Greek yogurt and honey!

Coco Joy’s Mango Sunrise Smoothie

Ingredients

½ Cup Frozen Mango (fiber for keeping full, and strengthens immune system)
¼ Cup Squeezed Orange Juice (vitamin C; helps boost brain)
One 8oz. Can Coco Joy Coconut Water (natural source of antioxidants and electrolytes)
¼ Cup Greek Yogurt (high in protein and aids in digestion)
1 Tbsp Honey (provides an all-natural boost in energy)

Preparation

1) Combine all ingredients into a blender
2) Blend until smooth
3) Serve with an orange garnish

*Recipe and image courtesy of Coco Joy.*

About Coco Joy
Coco Joy’s All-Natural Coconut Water is made from 100% young green coconuts. Compared to leading coconut water brands, Coco Joy has fewer calories, less sodium, no added sugar, concentrates or preservatives. Fat and cholesterol-free, Coco Joy Coconut Water is rich in potassium and magnesium, and naturally loaded with electrolytes. Available in Walmart and Amazon.com; www.cocojoy.com

This adorable “pear” of turkeys makes a wonderful activity for the kids to make (and eat!) on Thanksgiving Day! Easy to assemble, Mom or Dad will want to help little ones with cutting and paring, of course!

A “Pear” of Berry Turkeys

Ingredients

2 firm but ripe pears of any variety (“Mom” chose organic)
1 package (6 ounces each) Driscoll’s Raspberries, Blackberries, Blueberries (“Mom” chose their organic variety)
1 package (16 ounces) Driscoll’s Strawberries
1 small carrot

Preparation

Gently wash and dry all of the above ingredients.

Gather the following tools: 24 short (approx. 6 inches long) bamboo skewers, several toothpicks, a paring knife, and a cutting board.

Thread berries onto skewers by starting with a blueberry (to anchor the end of the skewer), then adding raspberries and blackberries until all but the last inch of skewer is covered. You’ll need approximately 12 per bird, depending on the size of your pears.

Insert your berry skewers across the back of the pear in arcs to mimic a turkey’s tail feathers. As your pear gets waited down on the back, insert skewers at a lower angle to keep the pear standing upright. Once your tail feather skewers are inserted and your pears are steady, it’s time to work on the faces.

Using a paring knife, carve two cone-shaped beaks from the carrot (alternatively, you can use the very tips of two whole carrots). Depending on the firmness of your pears, you may be able to attach the “beaks” just by pressing them into the pears. Otherwise, break off a toothpick tip and use it to attach the carrot beak to the pear.

Use similar toothpick tips in order to attach two small blueberries for eyes. If trying to avoid the use of toothpicks for care-free consumption, use a plastic drinking straw to carve out holes that are large enough to implant the eyes and beak.

For the turkey’s waddle, slice a thin sliver of strawberry and place with the cut side against the pear, just below the beak. The natural moisture of the cut edge will be enough to hold the waddle in place.

For the feet, remove the calyx of a strawberry and slice berry in half lengthwise. Use the tip of your paring knife to cut away a few wedges from the thick edge to form claws. Place the strawberry “feet” up against the base of the pear, cut-side down.

*Recipe and image courtesy of Driscoll’s.*

Thanksgiving is in just a few days, and here is a delicious and waistline-friendly side dish recipe for the big meal so that you don’t have to prevent your abs from turning into that cranberry jelly belly!

Roasted Sweet Potatoes with Caramelized Shallots

Ingredients

3 large sweet potatoes, peeled and diced
2 tbsp. grapeseed oil
1 tsp. minced garlic
1 tsp. fresh thyme, chopped
1 tsp. fresh sage, chopped
2 tbsp. honey
Kosher salt, to taste
Ground pepper, to taste

1/2 cup thin shallots, julienned
1 tbsp. grapeseed oil
Kosher salt, to taste
Ground pepper, to taste
1/2 lemon, freshly squeezed
1 tbsp. fresh parsley, chopped

Preparation

Preheat oven to 375 degrees F.

In a lagre bowl add the diced sweet potatoes, 2 tbsp of grapeseed oil, minced garlic, fresh chopped thyme and sage, honey salt and pepper. Mix and coat the sweet potatoes well and lay out onto a sheet pan. Roast until caramelized golden brown and tender, about 20 to 30 minutes. Be sure to check the potatoes in the oven after the first 15 minutes, to see if they need to be rotated or stirred around.

While potatoes are roasting, heat a lagre skillet over medium heat. Add the remaining 1 tbsp of grapeseed oil and add the julienned shallots. Saute the shallots and continue to stir, allowing the shallots to caramelize without burning. Continue to saute the shallots until tender and well caramelized. Season with salt and pepper and set aside.

Once the sweet potatoes are done, gently toss the potatoes and the caramelized shallots together and add the parsley and lemon juice to finish the dish.

*Recipe and image courtesy of Food Network star, Robert Irvine.*

Food Network star, Robert Irvine and Gold’s Gym have teamed up for Trim the Fat Friday – offering healthy alternatives to traditional recipes and opening up Gold’s Gym locations nationwide for FREE on Friday, November 27th, inviting people to come in and work off their Thanksgiving meal.