A refreshing and unique treat that can be made for for both children and adults! Simply add 1 cup of chardonnay wine with the sweetener into the juice before freezing. Yum!

Juicepresso Green Grape Popsicle

Ingredients

1 1⁄4 cup green seedless grapes
1 lemon
1⁄2 cup sweetener (agave, sugar, sugar substitute such as Stevia in the Raw)

Preparation

1. Wash green grapes and remove stems. Peel and cut lemon into 4 segments. Press both. (Leave a few grapes whole to put into the bars.)
2. Stir sugar or sugar substitute into juice until it dissolves. (“Mom” uses Stevia in the Raw)
3. Add the whole grapes into mixture, pour into Popsicle molds and freeze.
4. Serve once completely frozen.

Makes 4 servings.

*Recipe and image courtesy of Juicepresso.*

ID-100197651Decadent browned butter sauce is an optional topping for this hearty, wholesome soup from Guiding Stars that puts you wintered over pumpkins to excellent use. Serve with a generous salad of leafy greens for a meal balanced in texture and temperature.

Brown Butter Pumpkin Soup

Ingredients

1 medium sugar pumpkin, roasted and cooled
2 tablespoons extra-virgin olive oil
8 whole stems thyme
1 tablespoon picked thyme leaves
3 tablespoons unsalted butter (Optional)
2 large leeks, quartered lengthwise and finely chopped
1 small yellow onion, finely sliced
1 quart low-sodium vegetable stock
2 bay leaves
2 tablespoons maple syrup
1 tablespoon juice from 1 lemon

Preparation

1. Warm olive oil over medium-high heat. Add leeks and onion and cook until softened. Add stock and maple syrup and bring to a simmer.
2. Add roasted pumpkin, bay leaves and whole thyme to the pot. Let simmer for 15-30 minutes then remove leave and stems. Puree soup until completely smooth.
3. (Optional) Heat butter in a small skillet over medium heat until butter is browned and nutty. Remove from heat and add thyme leaves. Add lemon juice and drizzle over individual portions of soup.

*Recipe courtesy of Guiding Stars. Image courtesy of FreeDigitalPhotos.*

Fall a great time of year for so many reasons; sweaters, changing leaves, and above all, pumpkin is back in season! Sadly, many pumpkin favorites are packed with calories and unwanted fats. Recipe Rehab has a solution once again! Chef Tana’s Pumpkin Bar Recipe is a delicious and healthier pumpkin dessert; an instant favorite for anyone who can’t go without their daily dose of pumpkin, but wants to stay healthy.

Chef Tana’s Pumpkin Bars

Ingredients

2 cup(s) pumpkin puree
4 large egg(s), free-range
1/2 cup(s) raw honey
2 tablespoon sugar substitute, such as xylitol or stevia in the raw
1/2 cup(s) grapeseed oil
1/4 cup(s) light coconut milk
3/4 cup(s) rice flour
3/4 cup(s) all-purpose, gluten-free flour
1/2 cup(s) almond meal
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon cloves, ground
1 cooking spray
8 ounce(s) cheese, neufchâtel, or vegan cream cheese, at room temperature
1/3 cup(s) honey, raw

Preparation

1. Preheat the oven to 350-degrees F.

2. To make the batter: Using a handheld electric mixer at medium speed, beat together the pumpkin, eggs, honey, Xylitol, oil, and coconut milk until light and fluffy. In a separate bowl, sift together the flour, almond meal, baking powder, baking soda, cinnamon, ginger, and cloves. Slowly add flour mixture to liquid mixture and mix with electric mixer at low speed until thoroughly combined and the batter is smooth.

3. Spray a jellyroll pan with nonstick cooking spray. Spread the batter into the pan. Bake for 25 to 30 minutes. Let cool completely before frosting and cutting into bars.

4. To make the frosting: Using a handheld electric mixer at medium speed, beat together the cream cheese and honey. Mix until smooth and creamy.

*Recipe and image courtesy of EverydayHealth.com/RecipeRehab.*

roasted_butternut_squash_pearsThis easy, flavorful side dish starts by roasting rosemary-coated butternut squash until golden brown. While the squash roasts, sauté pears and onions, then toss everything together at the end so the fruit and vegetables all have just the right texture.

Roasted Butternut Squash and Pears Recipe

Ingredients

2 teaspoons kosher salt
2 teaspoons finely chopped fresh rosemary leaves
1/4 teaspoon freshly ground black pepper
1 medium butternut squash (about 2 1/2 pounds)
3 tablespoons unsalted butter
1 medium yellow onion
2 medium ripe but firm Bosc pears (about 1 pound)

Preparation

Heat the oven to 475°F and arrange a rack in the middle. Place a baking sheet in the oven as it heats.
Mix the salt, rosemary, and pepper in a small bowl; set aside
Prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Cut the squash into 3/4-inch cubes and place in a large bowl.

Melt 1 tablespoon of the butter and add it to the squash. Add half of the reserved salt mixture and toss to combine. Remove the hot baking sheet from the oven and spread the squash into an even layer on it. Roast until the squash is golden brown on the bottom, about 25 minutes. Using a flat spatula, stir and continue roasting until knife tender, about 10 minutes more. Meanwhile, prepare the onion and pears.

Cut the onion into medium dice; set aside. Peel, core, and cut the pears into large dice; set aside. Melt the remaining 2 tablespoons of butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the pears and remaining half of the salt mixture and cook, stirring occasionally, until the pears are knife tender, about 5 to 6 minutes more. Remove the pan from the heat.

When the squash is ready, add it to the pan with the onions and pears, toss to combine, and serve.

*Recipe and image courtesy of CHOW.*

Roasted VegetablesThe vegetables can vary with the season, what you like, and what’s fresh in the market. The main thing to do is make sure that each is roasted to the perfect point of doneness — which will take a few separate pans.

This delicious recipes was created by mother-daughter duo Terry and Tracy Paulding, of Paulding & Co. Their comapny specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises.

Roasted Vegetables with Balsamic Reduction

Ingredients

1/2 cup balsamic vinegar (not the super expensive kind, but make sure it’s from Modena)
1 small, firm globe eggplant
Handful of small sweet red (or yellow or orange) peppers
2 ripe tomatoes, if in season
1 red onion or bunch of spring onions
12 asparagus, if in season
2 medium zucchinis and/or golden zucchinis
1 yam
1 Portobello mushroom (optional)
Salt & freshly ground pepper
Extra virgin olive oil as needed
2 Tbs. chopped Italian flat-leaf parsley

Preparation

One day in advance, pour the balsamic vinegar into a shallow pan. Let sit uncovered at room temperature overnight. You will have thick balsamic syrup by morning! Pack this into a jar or squeeze bottle. If it’s too thick, thin with a little bit more vinegar. This will keep at room temperature, so feel free to make more and use it on other dishes.

Prepare several baking sheets, by covering them with parchment and brushing the parchment generously with olive oil. Preheat oven to 375°F.

Wash all the vegetables. Split the peppers in half and seed them Top and tail the eggplant, and slice thickly. Thickly slice tomatoes, trim asparagus by snapping off the bottom fibrous stalks and then cutting them straight. Peel onion and cut into 6 even round slices, or wash spring onions. Wash, trim and slice zucchini lengthwise into 1/4 inch thick slices; halve these if zucchinis are large. Without peeling, cut yam in thick rounds. Leave Portobello whole, but trim stem. Place tomatoes, onion and mushroom on one oiled sheet. Blot eggplant dry (if salted) with paper towels and place on another oiled baking sheet with the peppers and asparagus. Place zucchini and yam slices on another sheet. Brush or drizzle all the vegetables with oil. Lightly salt each pan of vegetables, and put in the oven to roast.

Roast until vegetables are lightly golden. Eggplants should be soft, and tomatoes may become very soft. This should take from 15-25 minutes, depending on oven conditions and thickness of slices. Once the mushroom is done, slice it neatly.

Arrange vegetables into a “tapestry” on a platter. Before serving, dress with the balsamic and garnish with parsley.

Vegetables can also be grilled, but watch carefully so they don’t burn.

Makes 6 generous servings.

*Recipe and image courtesy of Terry and Tracy Paulding, of Paulding & Co.*

KIND GreenWith the holidays right around the corner, families will be on the go between the grandparents houses, holiday shopping, and more! Why not pack some healthy snacks to curb reaching for unhealthy foods while at the mall or at cousin Suzie’s house, and tuck these little goodies in your purse or diaper bag instead.

KIND Yellow

KIND Bars

To say we love these little bars of deliciousness would be an understatement! KIND Bars are our new favorite “go-to” snack for when we are on the move. Plus, if you struggle with getting your little to eat their daily dose of whole grains like buckwheat, amaranth, or quinoa, try sneaking them with KIND Healthy Grains in their hard to resist flavors like Peanut Butter and Vanilla Blueberry. We admit, we like to sneak them in too!

Flax Paks

Flax Paks

With Carrington Farms Flax Paks, you can now add Organic Milled Flax Seeds to a healthy diet on-the-go! Packed in portable and convenient single serve packets with a pre-measured daily dosage, Flax Paks answer all the needs for a busy and health-conscious family. With no refrigeration necessary, ready-to-eat Flax Paks can be used at after-school activities, in the car, at home, and more. It’s easy – simply add a pouch of Flax Paks into yogurts, cereals, oatmeal, smoothies, baked goods, or salads to ensure that the entire family is getting a healthy and beneficial serving of Omega 3s, Omega 6s, fiber, and lignans.

Fruit Bliss Medley

Fruit Bliss

As good as the name implies, Fruit Bliss offers a selection of all-natural, unsulfured fruit that is just as sweet and juicy as fresh fruit! Made using high-quality whole fruit sourced from Turkey, France and Tunisia, Fruit Bliss’ sun-sweetened whole apricots, plums, dates and figs are infused with moisture to deliver a deliciously juicy fruit every time. Packed with fiber and essential vitamins, Fruit Bliss snacks are Non-GMO Project Verified, Vegan and OU Kosher certified and available in five varieties in perfectly portioned 1.75 oz packages that will satisfy a sweet tooth and pack easily when real fruit may not be an option due to spoilage. We are loving the apricots – YUM!

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

Fall Harvest BisqueThis spice-infused soup reminds us of everything to love about Fall weather – cool evenings, chats by the fireplace, and the changing colors of the leaves. Made to serve a crowd, it can be cut in half if need be.

Fall Harvest Bisque

Ingredients

2 Pounds 1/2 Inch Diced Butternut Squash (1 Large Squash)
1 Pound 1/2 Inch Diced Sweet Potato (1 Medium Potato)
1 Medium 1/2 Inch Diced Carrot
3 Tbs Olive Oil
2 tsp Salt
1/4 tsp Ground Allspice
1/8 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1/4 tsp White Pepper
Small Pinch Ground Clove
Small Pinch Cayenne Pepper
1 tsp Fresh Minced Garlic
1/4 Cup Minced Yellow Onion
3 Cups Unsweetened Almond Milk
2 Cups Soy Milk
1 Tbs Salt
Juice of one orange

For Garnish:

1/2 Cup Roasted and Salted Pumpkin Seeds
1/2 Cup Air Dried Corn
1/2 Cup Fine Chopped Celery Tops

Preparation

Preheat oven to 375* with oven rack in middle of oven.

Peel and dice all vegetables, keep all cuts the same size. Place diced vegetables in a bowl and coat with 3 tbs olive oil and 2tsp salt. Pour coated vegetables on a baking sheet and bake for 25 minutes or until fork tender. Stir vegetables around half way through cooking (not looking for browning, just cooked evenly). While vegetables are cooking, place a 2 quart sauce pan over medium heat. Pour Almond milk, soy milk, allspice, nutmeg, cinnamon, white pepper, clove, cayenne, minced garlic, minced onion and salt into pan. Bring all ingredients to a simmer (Do not boil) and cook for 5 minutes. Once vegetables are soft place all vegetables and seasoned Almond/soy milk in a 8 cup blender. Starting on low speed blend until smooth. You may add more almond or soy milk to thin bisque as wanted. Pour soup into bowl and top with pumpkin seeds, dried corn and celery tops.

Makes 10, 6 ounce servings (Vegan/ Gluten Free).

*Recipe and image courtesy of Chef Jason Arms of Metropolis (www.metropolisaz.com)*
Owners: Mark Howard, Tom Jetland, Mark Dillon

GreenSlush_JPAFor an icy snack, whirl up this mix of fruits and sweet white grape juice. Using the ripest fruit gives the sweetest flavor. For honeydew melon, this means taking the paler, juicier part near the center of the melon rather than the green flesh closer to the rind. The banana should be super-ripe.

Green Slush

Ingredients

2 cups cubed ripe honeydew melon, frozen

1 cup peeled and cubed kiwifruit, frozen

1 ripe small banana, pre-peeled and frozen

½ cup 100% white grape juice, chilled

Preparation

Place the frozen melon and kiwi in a food processor. Slice the frozen banana and add it to the other fruit. Pour in the chilled 100% juice. Whirl and pulse until the mixture is an icy slush. Immediately spoon the slush into plastic cups and serve.

*Recipe and image courtesy of JuiceCentral.org.*

hierloom_tomato_gazpachoThis recipe courtesy of Mommy Hiker  is SO easy, there’s no reason you can’t have this staple in a pitcher in your fridge all year long! Enjoy!

Heirloom Tomato Gazpacho

Ingredients

4 large tomatoes
4 celery stalks
4 small persian cucumbers, peeled
1/4 red bell pepper
1 clove of garlic
2 tbsp red onion
1 avocado
1/3 cup of olive oil
Juice of 1 lime
salt and pepper to taste

Preparation

Finely dice the first 6 ingredients and toss them into the food processor and top it off with the juice of 1 lime and a bit of salt and pepper. Pulse the processor just a few times while adding olive oil. Chill, then serve with a garnish of sliced avocado (and feel free to add any fresh herbs you have on hand!) Voila! That is literally it! 10 Minutes, TOPS! Enjoy with a great Sauvignon Blanc!

*Recipe and image courtesy of Mommy Hiker.*

Tofu AgrodolceSimple yet sophisticated, this is tofu with a Tuscan twist!

Tofu Agrodolce

Ingredients

⅓ cup extra virgin olive oil
3 sprigs fresh rosemary, stemmed and roughly chopped
2 cloves garlic, roughly chopped
1 (14 oz) package House Foods firm tofu, sliced into even 8 slices
2 tbsp olive oil
2 shallots, finely chopped
⅓ cup red wine vinegar
¼ cup honey
1 cup cherry tomatoes, chopped
1 sprig rosemary, chopped

Preparation

Whisk together the olive oil, rosemary, garlic, and salt and pepper. Add tofu to a large zip top bag and pour the marinade over them. Place in fridge, press between two plates, and marinade for at least 2 hours.

Heat grill to medium high heat.

Meanwhile, add the olive to a saucepan over medium heat. Once hot, add the shallots and sauté until tender. Add the vinegar, honey, and chopped cherry tomatoes. Let simmer for 10 minutes until it reduces and thickens. You want the sauce to coat the back of a spoon. Stir in chopped rosemary.

Remove the tofu from the marinade letting excess marinade drip off. Season again lightly with salt and pepper. Grill tofu on both sides for 3-4 minutes each. Brush the sauce on the tofu the last minute of grilling. Serve tofu with extra sauce.

Serves 4-6.

*Recipe created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin, and courtesy of House Foods.*