Mommy's Bliss KidsWe all know that summer colds and flu are inevitable, so it’s only natural to want a solution that works fast, especially when away from the comforts of home. “Mom” is always on the lookout for new, natural ways to keep her little ones healthy while traveling. With a toddler who gets motion sickness on long car rides, Kids Upset Tummy & Nausea Relief by Mommy’s Bliss, is now a must-have for travel! This all-natural, sugar-free and gluten-free liquid herbal supplement for kids is designed to provide fast acting stomach relief in minutes. It also works great for indigestion, motion sickness, gas, and bloating. We are loving that it comes in extremely convenient single-serve packs making it a great choice for families on the go this summer!

Portable, convenient, and practically mess-free, the Kids Upset Tummy & Nausea Relief comes in a light cherry flavor, which is pleasing to little ones. We love that it is made with organic ginger, fennel, dill & peppermint to soothe tiny tummies naturally! Plus – no refrigeration is necessary, just tuck a packet or two in your diaper bag, backpack or purse for use when needed.

For more information on Mommy’s Bliss and the brand’s entire line of products, please visit www.mommysbliss.com.

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

Whip up this colorful, flavorful dish for your next summer brunch! Brimming with goodness, it is sure to be a crowd-pleaser!

Veronica Bosgraaf’s Farro with Sundried Tomatoes and Baby Spinach

Ingredients

2 tablespoons olive oil plus 1-2 tablespoons for drizzle
1 large garlic clove pressed
1 cup farro
2 cups vegetable broth
1/4 cup sundried tomatoes, chopped
2 cups baby spinach
1/4 teaspoon sea salt or to taste
Ground black pepper
Grated Parmesan cheese (optional)

Preparation

In a saucepan sauté the chopped garlic in 2 tablespoons of olive oil for 3 minutes on medium heat. Add the fraro, stir and toast for 3 more minutes.

Add the vegetable broth and bring to a low boil for 15 minutes until farro is “al dente”. Drain any excess liquid. Stir in the sun dried tomatoes and spinach. Remove from heat, drizzle with remaining olive oil and season with salt and pepper.

Top with Parmesan cheese and serve warm.

*Recipe and image courtesy of Veronica Bosgraaf.*

Veronica Bosgraaf is the creator of Pure Bars and started the company because her child decided to become a vegetarian at age six and she was worried about whether she was getting the nutrients she needed. The Pure Bar concept came out of Veronica’s frustration regarding the lack of healthy packaged, convenient foods in the markets; foods that were organic and gluten-free, but still tasty and convenient to throw in lunches or snack bags.  She started by making them in her kitchen with the food processor.  She made chocolate brownies healthy snack bars with dates, almonds, walnuts (for Omega 3s), agave nectar and brown rice protein. Now the family of products has over ten different offerings and is sold nationwide. 

 

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.*

Goat Cheese recipeWho doesn’t love Brie cheese!? This delicious omelette showcases this creamy French Goat brie nicely, and makes a wonderful breakfast, lunch or dinner!

Three-Egg Omelettes with Spinach, Garlic, and French Goat Brie

Ingredients

1 tbs olive oil
3 thinly sliced garlic cloves
2 (5-oz) packages fresh spinach
12 large eggs
2 tbs chopped chives (divided)
2 tbs water
1/2 tsp kosher salt
1/4 tsp ground pepper
4 tbs butter (cut into 4 pieces)
8 oz French Goat Brie (such as Soignon Goat Brie, Florette, Chèvre d’Argental) (sliced into evenly-sized pieces)

Preparation

In a large sauté pan over medium-high heat, warm oil. Add garlic, stirring constantly and cooking just 30 seconds. Add half the spinach and stir until wilted, about 2 minutes. Add remaining spinach, again stirring constantly until all the spinach is cooked and wilted. Transfer spinach to a bowl, and use paper towels to pat down spinach to remove excess liquid.

In a large measuring bowl, whisk together eggs, 1 1/2 tbs chives, water, salt, and pepper until foamy. In a small omelet pan, melt 1 butter piece over high heat. Pour one-fourth egg mixture into the pan. Let the eggs cook untouched for about 30 seconds to 1 minute. Using a heat-resistant spatula, push cooked edges of the eggs into the pan’s center, letting the uncooked liquid move to the outer edge to cook. When no uncooked egg remains on the surface, keep omelet undisturbed for 20 seconds and remove from heat. On half the omelet, layer one-fourth of the reserved cooked spinach and one-fourth brie slices. Using a rubber spatula, fold the egg-side of the omelet over the filling-side and slide onto a plate. Cover with plastic wrap, and repeat with remaining ingredients to make 3 more omelets. Garnish with remaining chives and serve.

Note: If you don’t have an omelette pan, use a nonstick 6-inch or 7-inch sauté pan.

Makes 4 servings.

*Recipe and image courtesy of Goat Cheeses of France.*

Garbanzo Chocolate BrowniesA brownie made from beans – who knew?! This rich, fudgy brownie adds protein and fiber to a family favorite, and they will never know the difference, especially when it is drizzled in a delicious vanilla sauce!

Pritikin Longevity Center & Spa’s Garbanzo Chocolate Brownies

Ingredients

4 cups cooked Garbanzo beans
½ cup apple puree
2 tablespoons vanilla extract
1 ½ cup Hershey unsweetened cocoa powder OR
1 ½ cup de-fatted bitter chocolate (melted over water bath)
1 ½ cup Splenda (“Mom” uses Stevia in the Raw instead)
½ cup egg white (whipped)

Preparation

In a food processor puree Garbanzo, apple puree, vanilla and ½ cup Splenda and blend until smooth. Combine melted chocolate with 1 cup Splenda and add to mixture. Continue to blend until well incorporated. (if using cocoa powder- combine cocoa powder with Splenda and just enough warm water to make into a thick paste then add to mixture). Add egg white and mix for another two minutes. (for cooking, whip egg white until fluffy before adding).

Line a small square cookie tray and scoop mixture spreading evenly. Bake at 350 degree for 25 minute or until the edge begins to leave side of tray. Cool and cut into 3×3 inch squares. Drizzle with vanilla sauce (recipe below) and serve.

Pritikin Longevity Center & Spa’s Vanilla Sauce

Ingredients

1 cup fat free yogurt or sour cream (“Mom” uses organic)
¼ cup Splenda (“Mom” uses Stevia in the Raw instead)
1 teaspoon vanilla extract

Preparation

Whip all ingredients together to make a sauce.

*Recipe and image courtesy of Pritikin Longevity Center & Spa.*

Citrus Dream ParfaitThe weather is warming up and it is time to put a spring in our step with a healthy and light breakfast parfait! Green Valley Organics, one of “Mom’s” favorite brands, has a wonderful recipe for Citrus Dream Parfait. Dig in!

Citrus Dream Yogurt Parfait

Ingredients

1 (6 oz.) cup Green Valley Organics Honey Lactose Free Yogurt
2 Tbs. vanilla protein powder
1/2 cup assorted citrus segments: tangerine, orange, blood orange
1 Tbs. goji berries

Preparation

Mix yogurt and protein powder together. Alternate layers of yogurt and citrus fruit. Top with goji berries. Enjoy!

Makes one serving.

*Recipe and image courtesy of Green Valley Organics.*

Here’s a delicious side dish for any meal this holiday season that uses Brussels sprouts, a vegetable hard to make little ones eat!

Maple Roasted Brussels Sprouts with Toasted Hazelnuts

Ingredients

1 1/2 pounds Brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)

Preparation

1. Preheat oven to 375 °F.
2. To prepare the Brussels sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in half.
3. In a large bowl, toss the Brussels sprouts, olive oil, salt, and pepper together. Once all of the Brussels sprouts are coated in oil, spread them in a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Place in oven. (You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.)
4. After 15 minutes, stir the Brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup.
5. Continue to roast the Brussels sprouts for about 15 more minutes or until they are fork-tender (about 45 minutes total).
6. Toss the roasted Brussels sprouts with the hazelnuts and devour!

Yield: 6 servings.

Note: Steps 1 through 4 can be done day in advance. Store Brussels sprouts covered in the refrigerator, and finish with Steps 5 and 6 right before serving.

*Recipe courtesy of award-winning chef Chloe Coscarelli, author of Chloe’s Vegan Desserts, and in honor of FarmSanctuary.com. Image courtesy of FreeDigitalPhotos.*

Doxy's Stuffed ArtichokesDoxy’s has an original line of starter mixes that can be used to season anything from halibut to hamburgers. Made with all-natural ingredients that are vegan and low in sodium, Doxy’s mixes come in a variety of flavors that include Ranch, Onion, Dill, Smoky Chipotle, and Basil Poppy that will turn any average dinner into a culinary craft. This recipe for stuffed artichokes has an abundance of flavor and can be made without the Genoa Salami for vegans.

Doxy’s™ Stuffed Artichokes

Ingredients

3 Fresh Artichokes
1 1/2 cups Plain Panko
1 packet Doxy’s™ Refined Ranch Starter
10 slices Genoa Salami, cut into 1/4 inch pieces
Olive Oil

Preparation

1) With a sharp knife, cut about 1 inch off the top of each artichoke, or enough so you can see the light leaves in the center. Then cut the stems off of each artichoke, so they can stand level when placed on a plate. Snip any sharp ends off the leaves and stretch them open a bit by hand.

2) In a large skillet begin to heat about 2 tablespoons of Olive Oil over medium-high heat and add the Panko, Doxy’s™ Refined Ranch Starter and Genoa Salami. Stir frequently, toast until Panko is golden brown and remove from heat.

Spoon a generous amount of Panko mixture onto the top of each artichoke and begin to spread it out so it falls into each leaf. Add more of the mixture, ensuring that each of the outer leaves gets a generous amount of the toasted Panko. Once all of the artichokes are stuffed, add about 1/4 inch of water to a large stock pot and carefully place each artichoke in the pot, being careful not to spill the mixture. Cover the stock pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium and allow to steam for 45 – 60 minutes.

NOTE: Check water level frequently as it evaporates quickly. Add more water as necessary.

Artichokes are done when an outer leaf pulls away easily.

*Recipe and image courtesy of Doxy’s™.*

Flax Seed CookiesTry making this healthy and delicious Flax Seed Cookie recipe courtesy of Carrington Farms with your Santa’s helpers at home this holiday season!

Carrington Farms Flax Seed Cookies

Ingredients

1-cup oatmeal blended until flour-like
¼-cup flax seeds blended until flour-like
1 can cannellini beans drained and blended till smooth
½-cup oatmeal
¼ cup Carrington Farms Flax Seeds
½ cup or so of raisins
½-cup applesauce

Preparation

Preheat oven to 350 F.

Add dry ingredients together in separate bowl. Set aside. Place the rest of the ingrdients together and stir to combine. Add wet ingredients to dry ingredients, and make a wet type texture not too dry, but not soupy. Place on cookie sheet in small teaspoonfuls.

Baking time varies on the wetness… keep testing them and don’t overcook… they don’t raise much!

Optional Additions

¼ cup pure maple syrup or if watching sugar you can use agave syrup or pure raw sugar.. or none of these.. up to your taste
Can add chips, nuts, or sesame seeds…
¼-cup millet
¼ cup amaranth grain
Bran buds can be added… lots of fiber
Grape nuts can be added

*Recipe and image courtesy of Carrington Farms.*

For quick morning fuel during the holiday season, serve these muffins with your favorite salsa.

On-The-Go Muffins with Chiles and Corn

Ingredients

12 large eggs
1/2 cup Green Valley Organics Kefir
1/4 teaspoon salt and ground black pepper
1 cup corn (fresh or frozen) coarsely chopped
1 can (4.5 ounces) mild green chiles
1/4 cup each: chopped fresh cilantro and thinly sliced scallions

EggMuffin1

Preparation

Adjust oven rack to middle position and heat oven to 375º. Spray a 12-cup muffin tin (with cups of 1/2 cup capacity) with vegetable cooking spray. Assemble your ingredients.

Beat eggs with kefir, salt and several grinds of pepper. Stir in corn, chiles, cilantro and scallions, reserving some of each for the tops. Add Kefir, salt, pepper to eggs. Add corn, onions, chiles, cilantro to eggs.

Pour egg mixture into muffin cups to 2/3 full.Pour egg mixture into muffin tins.

Bake until golden brown and puffy, 18 to 20 minutes. Turn onto a wire rack. Serve. (Can be refrigerated for several days; microwave to warm.)

Makes 1 dozen.

*Recipe and image created for Green Valley Organics by Pam Anderson, who along with her daughters, blogs at threemanycooks.com. She is AARP’s official food expert and a contributing columnist for Runner’s World magazine. She is former Executive Editor of Cook’s Illustrated magazine and the author of seven cookbooks.*