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This delicious frittata is stuffed with kale and red bell peppers, which brings out the flavor of the organic sweet italian chicken sausage nicely! Courtesy of True Story Foods, it is ready in no time for your New Year’s Day brunch!

Chicken Sausage, Feta and Kale Frittata

Makes 4 servings

Ingredients

8 eggs (“Mom” prefers cage-free eggs)
1/4 teaspoon kosher salt
1/2 cup crumbled feta
1 tablespoon olive oil
3 cups trimmed and thinly sliced kale
1 red bell pepper, cored, seeded and chopped
2 True Story Organic Sweet Italian Chicken Sausage, cut in bite-size slices

Preparation

1. Heat broiler to high.

2. Combine eggs, salt, and feta, and stir with a whisk. Set aside.

3. In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add kale and sauté for 4 minutes, or until starting to wilt. Add pepper and sliced chicken sausage and stir 2 minutes, or until heated through.

4. Add egg mixture. Cook over medium heat until eggs are partially set, 3 to 4 minutes.

5. Transfer the skillet to the broiler and cook about 3 minutes, or until the top is set.

*Recipe and image courtesy of True Story Foods.*

I feel a little late to the egg muffin party… I have always made quiche instead! But Starbucks makes delightful little egg bites that are around $4-5 for two, and in the interest of saving money, I decided to whip up some egg muffins yesterday afternoon. I used what I had on hand, which included eggs, chorizo sausage, fresh baby spinach, bell pepper, and shredded cheddar…and just like that, I have a favorite new healthy breakfast option!

food-eggs

Tiny Green Mom’s Veggie, Chorizo & Cheese Egg Muffins

Makes 6 egg muffins

Ingredients

6 eggs
1 package chorizo sausage, cooked
1 cup fresh baby spinach, chopped
1/2 yellow or orange bell pepper, diced
1/2 cup shredded organic cheddar cheese
Salt & freshly ground black pepper, to taste
Optional: diced yellow onions

Preparation

Preheat the oven to 350 F.

Grease muffin cups with olive oil or coconut oil, or line with paper liners.

Cook chorizo sausage over medium/high heat until cooked through; set aside.

Chop baby spinach and dice bell peppers; set aside.

Mix eggs, salt and pepper; set aside.

In each muffin cup, add equal amounts of chorizo sausage, bell peppers, spinach. Sprinkle each cup with cheese. Pour egg mixture to cover each cup equally.

Bake for 15-18 minutes. Insert a knife or toothpick into center of egg muffin to see if it comes out clean; if so, they are done!

Pop out onto plate and serve. Enjoy!

Embracing the Filipino purple yam or ube trend, this is a delicious and unique recipe from TV personality, cake designer, chef and Cake Boss: Next Great Baker contestant, Greggy Soriano. The Purple Yam Bars are sure to make a statement this holiday season! ​Top with organic powdered sugar for that extra touch!

Purple​ ​Yam​ ​Bars

Prep​ ​Time:​ ​5​ ​Minutes Cooking​ ​Time:​ ​1​ ​Hour​ ​15​ ​Minutes Total​ ​Time:​ ​1​ ​Hour​ ​20​ ​Minutes

Ingredients

The​ ​Crust:

2​ ​cups​ ​Graham​ ​cracker​ ​crumbs  (“Mom” prefers Annie’s Organic Honey Grahams, crushed)
1/2​ ​cup​ ​sugar (“Mom” prefers Organic Sugar in the Raw)
1​ ​tsp.​ ​kosher​ ​salt
8​ ​Tbsp.​ ​unsalted​ ​butter,​ ​melted (“Mom” prefers organic)

The​ ​Filling:

2​ ​cups​ ​grated​ ​purple​ ​yams​ ​(Use thawed​ ​if​ ​frozen.​ ​​​You​ ​could​ ​also​ ​use​ ​whole​ ​Purple yams,​ ​cooked​ ​until​ ​tender​ ​by poking ​with​ ​fork​ ​and​ ​wrapped​ ​in​ a ​moist​ ​paper​ ​towel​ ​in a microwave​ ​for​ ​7-8​ ​minutes​ ​on​ ​high).​ ​​
1 ​14oz.​ ​can​ ​of​ ​Eagle​ ​Brand®​ ​Sweetened​ ​Condensed​ ​Milk
3​ ​large​ ​eggs (“Mom” prefers cage-free, organic eggs)
2​ ​tsp.​ ​pure​ ​vanilla​ ​extract (“Mom” prefers Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)
1​ ​cup​ ​heavy​ ​cream (“Mom” prefers Organic Valley Heavy Whipping Cream)
Organic Powdered​ ​sugar​ ​for​ ​garnish​ ​(​optional)

Preparation

How​ ​to​ ​Make​ ​the​ ​Crust:

1. Preheat​ ​oven​ ​to​ ​350°.​ ​Line​ ​an​ ​8″-x-8″​ ​baking​ ​pan​ ​with​ ​parchment​ ​paper​ ​with​ ​two pieces​ ​overlapping​ ​each​ ​other​ ​with​ ​extra​ ​parchment​ ​coming​ ​up​ ​the​ ​sides​ ​of​ ​the pan.​ ​​ ​You​ ​can​ ​use​ ​binder​ ​clips​ ​to​ ​secure​ ​the​ ​parchment.​ ​ ​In​ ​a​ ​bowl,​ ​add​ ​graham cracker​ ​crumbs,​ ​sugar,​ ​salt,​ ​and​ ​melted​ ​butter​ ​until​ ​combined​ ​and​ ​holds​ ​it’s shape​ ​when​ ​pressed​ ​together.​ ​​ ​Press​ ​into​ ​pan​ ​and​ ​bake​ ​until​ ​golden,​ ​10​ ​minutes.

How​ ​to​ ​Make​ ​the​ ​Filling:

2.​ ​​​Mix​ ​together​ ​all​ ​filling​ ​ingredients​ ​until​ ​evenly​ ​combined.

Bake:
3.​ ​​Add​ ​filling​ ​to​ ​crust​ ​and​ ​bake​ ​until​ ​set,​ ​about​ ​for​ ​48​ ​to​ ​50​ ​​ ​minutes.​ ​Set​ ​aside​ ​to cool.​ ​Garnish​ ​by​ ​dusting​ ​powdered​ ​sugar​ ​on​ ​top.​ ​​​Slice​ ​and​ ​enjoy!

Makes ​12-16​ ​servings.

*Recipe and image courtesy of TV personality, cake designer, chef and Cake Boss: Next Great Baker contestant, Greggy Soriano.*

My daughter and I just adore Butternut Squash Soup! This Fall, make it healthier with the addition of organic kefir instead of cream! Adding the creaminess you desire with the addition of probiotics and calcium makes this spicy, delightful soup even better! If you like a more traditional flavor, opt not to add the curry spice and use a mix of fall-inspired spices instead, such as nutmeg, ginger, and cinnamon.

Fall Spicy Butternut Squash Soup

Ingredients

2 cups cooked butternut squash or butternut squash puree
1 cup Lifeway Organic Plain Whole Milk Kefir
2 tsp olive oil
1 heaping Tbsp curry spice (heat to preference)
1/4 tsp salt, or to taste
Basil, extra spices, pepitas and olive oil for garnish

organic lifeway kefir

Preparation

1. Add squash puree, kefir olive oil and spices into a blender and blend on high until creamy and
completely mixed.

2. Pour mixture into a sauce pan and heat on medium-high heat until desired temperature is
reached.

3. Serve in soup bowls and garnish with additional spices or kefir.

Makes 2 to 3 servings.

*Recipe and image courtesy of Lifeway Kefir.*

Scarily delicious, this Frankenstein Matcha Smoothie is filled to the brim with fruit, veggies, and probiotics! Made with organic matcha powder originally, you can substitute in spirulina powder if you wish! You can also keep this recipe gluten-free by using gluten-free chocolate chips and cookies!

Frankenstein Matcha Smoothie

Ingredients

1 cup Lifeway Banana Protein Kefir
1 medium banana, sliced and frozen
1 generous handful of organic baby spinach
1 tsp organic matcha powder
½ tsp vanilla extract
Fresh banana slices, to garnish
Mini chocolate chips, to garnish
Crushed chocolate cookies, to garnish

Lifeway Protein Kefir Banana

Preparation

1. Add the kefir, frozen banana, spinach, matcha powder, and vanilla extract into the pitcher of a
high-powered blend. Blend on high until smooth, then set aside.
2. Carefully place one chocolate chip in the middle of one slice of banana to create the smoothie’s
eye. Repeat for the second eye. Stick the “eyes” to the inside of a glass.
3. Pour smoothie into glass and top crushed cookie crumbs. Slurp and enjoy!

*Recipe courtesy of Lifeway Kefir.*

Scarily cute little mummies are the perfect snack to serve at your family’s Halloween gathering! Your family, friends and neighbors will shriek at the sight of Moore’s BBQ Pigs in Blankets morphed into eerie little mummies. By strategically wrapping crescent rolls around the cocktail wieners, you can add eyeballs and drizzle the finished snacks with extra Moore’s Honey BBQ Wings sauce to give them a little spooky style!

To make the dish healthier, we like to use Annie’s Organic Crescent Rolls and Applegate Farms Organic Uncured Turkey Hot Dogs, cut into thirds.

Spooky Honey BBQ Pigs in Blankets

Ingredients

1 large package cocktail wieners (We like Applegate Farms Organic Uncured Turkey Hot Dogs)
2 cans refrigerated crescent rolls (We like Annie’s Organic Crescent Rolls)
1/2 bottle Moore’s Honey BBQ Wing Sauce

Preparation

Preheat oven to 350 degrees.

Separate crescent rolls into triangles and then cut each triangle into 3 smaller triangles.

With a pastry brush, brush the triangles with Moore’s Honey BBQ Wing Sauce.

Place a cocktail weiner on the wider end of the triangle and roll to the point.

Place on a baking sheet, point side down.

Bake for 10-12 minutes or until golden brown.

Serve with extra Moore’s Honey BBQ Wing Sauce for dipping.

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

Dive into all things pumpkin this Fall! If you want to indulge, but don’t want to feel guilty, try this Pumpkin Pie Smoothie Recipe made with Harmless Harvest Coconut Water for a delicious & guilt-free treat! It is hydrating, filling, and full of pumpkin flavor!

Pumpkin Pie Smoothie

Ingredients

4 oz Harmless Coconut Water
½ Cup Almond Milk
1 Frozen Banana
¼ Cup Pumpkin Puree

Preparation

Toss all ingredients including ice into your blender and process on high until completely smooth.
Pour into a tall glass and serve. Enjoy!

*Recipe and image courtesy of Harmless Coconut Water.*

Inspired by ingredients and the Fall season, Miami’s own Chef Adrianne Calvo, owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar, and author of four cookbooks, including Maximum Flavor Social, shares a vibrant recipe for a fall favorite, acorn squash.

Roasted Acorn Squash + Burrata Mozzarella + Garlic Brown Butter Pecans + Salsa Verde

Ingredients

1 acorn squash, cut into 4 pieces, remove seeds

1 tablespoon canola oil

1 tablespoon brown sugar

¼ teaspoon kosher salt

1 cup burrata mozzarella

¼ cup butter, unsalted

½ cup pecans, chopped

1 tablespoon garlic, slivers

1 teaspoon soy sauce

1/8 teaspoon crushed red pepper flakes

¼ cup parsley

¼ cup green onion

¼ cup cilantro

¼ cup lemon juice

¼ cup extra virgin olive oil

1 teaspoon honey

Pinch of kosher salt

Preparation

Preheat the oven to 400 degrees F.

Place the cut squash onto a baking sheet and drizzle with canola oil, sprinkle with brown sugar, and salt. Bake for 20-30 minutes or until fork tender.

In a small sauté pan over medium heat, cook pecans in butter for 2 minutes. Add the garlic and cook for another 2 minutes. Add the soy sauce and crushed red pepper flakes. Set aside.

In a blender, add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth.

To plate, add a spoonful of burrata on top of the squash and drizzle with salsa verde. Then, top with the pecan garlic butter. Enjoy!

Serves 4.

*Recipe and image courtesy of Chef Adrianne Calvo, owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar.*

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.*

For Labor Day weekend, these healthy 3-Ingredient Nocciolata Fudge Cups are the perfect treat to whip up in minutes! This decadent, smooth, melt-in-your mouth fudge has NO dairy, refined sugar or butter…but you’d never tell, making it a delicious snack or dessert! It is vegan, gluten free, and paleo.

Nocciolata-Dairy-Free

The star of the show in this 5-minute fudge is Nocciolata Dairy Free – an organic chocolate hazelnut spread made from all natural ingredients. Completely free of GMO’s, preservatives, colors, additives, or artificial sweeteners, Rigoni di Asiago’s Nocciolata Dairy Free combines hazelnuts, fair trade cocoa and cocoa butter, natural vanilla extract, and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor. Nocciolata Dairy Free is made with environmentally-responsible cold-pressed sunflower oil. It also contains far less sugar than other brands and is free from hydrogenated fats.

3-Ingredient Nocciolata Fudge Cups (Dairy Free / Vegan / Gluten Free)
[Adapted from thebigmansworld.com]

Ingredients

2 cups Nocciolata Dairy Free
1/2 cup coconut oil
1/4 cup pure maple syrup
Sea salt, to top (optional)

Preparation

Line a 12-count muffin tin with six-muffin liners.

In a microwave safe bowl or stovetop, melt Nocciolata Dairy Free with coconut oil. Remove from heat and stir in pure maple syrup.

Divide mixture evenly among 6 lined muffin cups. Place in the freezer for 2 minutes to allow fudge to firm up.

Store fudge in the fridge.

*Recipe courtesy of Rigoni di Asiago as adapted from thebigmansworld.com.*