Just a Spoonful of Comfort helps the medicine go down…in the most delightful way! “Mom” just found out about this wonderful new company aptly named Spoonful of Comfort, which delivers handmade chicken soup right to the recipient’s door! Sometimes there is nothing more soothing than a bowl of homemade chicken soup to comfort both the body and soul.

Prepared fresh daily, Spoonful of Comfort delivers chicken soup, oatmeal cookies, and made from scratch rolls – all the makings for a home cooked meal! The creator behind Spoonful of Comfort knows that when someone is sick, lonely, grieving or far away from family, they long for a touch of home. The right gift to send is not candy, flowers, or a gift card, but something more meaningful and personal. Ahhhh…. soup for the soul!

The all-natural chicken soup recipe contains no preservatives. Each 64-oz. jar of soup costs $32 plus shipping and makes 4-6 servings. For an additional $6, the sender can add a half-dozen oatmeal raisin cookies or rolls to the package. Orders can be shipped nationwide! To order a Spoonful of Comfort for someone you love, please visit www.spoonfulofcomfort.com.

*Company provided information and images for this review.*

Linda Eckhardt just created an unusual summery pork loin dish, featuring a peach and tomato mash on The Silver Cloud Diet. She made sure to let “Mom” know that this was an exceptional dish to share with everyone! This pairing may also go well over fish, if desired. Guess what’s for dinner tonight?

Pork Loin With a Peach Tomato Mash

Ingredients

4 garlic cloves, smashed

1 tablespoon chopped peeled ginger
1 teaspoon curry powder

sea salt and cracked black pepper to taste
1 2-pound pork loin (“Mom” prefers organic)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large tomatoes, chopped (“Mom” prefers organic)
2 peaches, chopped (“Mom” prefers organic)
1 tablespoon fresh thyme leaves, stripped

Preparation

Preheat oven to 425°F with rack in middle.

Mash garlic, ginger, curry powder, sea salt and cracked black pepper. Rub all over the pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat. Brown pork, fat side up, about 5 minutes, then turn over and transfer the skillet to the oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F. about 15 minutes. Let pork rest, uncovered, on a cutting board while making the mash.

Add onion to the hot skillet and sauté over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peaches and sauté until just softened, 3 to 4 minutes. Stir in the thyme leaves. Season to taste with sea salt and cracked black pepper.

Slice pork and serve on a pool of mash, with more heaped on top.

Garnish with springs of thyme.

*Recipe and image courtesy of Linda Eckhardt of the Silver Cloud Diet. Please visit The Silver Cloud Diet for more delightfully simple and healthy recipes!*

Reduce, reuse, recycle! With the miSwivel™ Feeding Chair, you can reduce the amount of large items needed for your child right from birth! With so many products to choose from, it can be challenging for new parents to know what is going to be a sensible purchase on some of the larger yet necessary items, such as a glider, crib, high chair, or car seat. The First Years, the makers of the miSwivel™ Feeding Chair, have addressed this issue by designing a high chair that actually grows with your little one. This smart, practical high chair can be used from infancy through toddlerhood and up to age 4, and is available at an affordable price for eco-conscious AND budget-conscious families.

The miSwivel™ Feeding Chair features five recline and seven swivel positions, which means parents no longer have to manuever and angle their chair when feeding baby! The miSwivel™ Feeding Chair also includes a 5 point harness (which converts to 3 point), 2 dishwasher safe trays, 2 height adjustments; and a full size, reversible, washable pad. In addition, the seat easily converts to a completely finished and fully padded booster seat for toddlers.

To view a complete demonstration of the miSwivel™ Feeding Chair, please watch the following video clip.

Priced reasonably at $59.99, the miSwivel™ Feeding Chair comes in super cute designs, such as the Dot-to-Dot Print or an Owl Print. The miSwivel can be purchased at Wal-Mart stores nationwide and online at Walmart.com.

*Company generously provided a sample and images for this review.*

Newman’s Own Organics is offering printable coupons on Fig Newmans, Soy Crisps (perfect snacks as the kids head back to school!) and Training Treats for your pet! You are allowed 2 printable coupons per household. Click here to print yours today.

*This is not a paid advertorial. Please see disclosure.*

*Company provided image.*

Tiny Green Mom has teamed up with the website We Are Goodkin! The popular parenting site has asked “Mom” to author a few timely articles this summer – the latest being an article on 3 Great Eco Lunch Box Picks. Please check out the full article here!

Goodkin is a lifestyle-focused website for today’s modern family.

We see the modern family as one that is progressive, inclusive, socially and globally aware, diverse, non-traditional and a leader in their community.

Learn more about We Are Goodkin on their website.

*Image provided by Yubo LunchBox.*

A rich, garlicky taste make this soup from Cooking for Geeks hearty and filling! What makes it even more interesting is the addition of toasted bread pureed into the soup.

White Bean and Garlic Soup

by Jeff Potter

Ingredients

2 cups dry white beans, such as cannelloni beans, soaked overnight

2 cups chicken or vegetable stock (“Mom” prefers organic vegetable stock)

1 medium yellow onion, diced and sauteed

3 slices French bread, coated in olive oil and toasted on both sides

1/2 head garlic, peeled, crushed, and sauteed or roasted

Salt and pepper, to taste

Preparation

After soaking overnight, drain teh beans, place them in a pot, and fill it with water (try adding a few bay leaves or a sprig of rosemary). Bring to a boil and simmer for at least 15 minutes. Strain out the water and put the beans back in the pot (if using an immersion blender) or in the bowl of a food processor. Add the rest of the ingredients to the pot or bowl with beans and puree until blended.

Ladle into bowls, and sprinkle fresh Parmesan on top, if desired.

*Recipe provided by:

Cooking for Geeks

Jeff Potter
ISBN: 978-0-596-80588-3, 432 pages,
Book Price: $34.99 USD, Ebook Price: $31.99 USD

Visit oreilly.com to order a copy.

An abundance of spices and fresh ingredients make this Island Fish Curry a fantastic choice for dinner tonight! Linda Eckhardt, from the Silver Cloud Diet, just knows how to pair ingredients, and this elegant yet simple curry is no exception. Enjoy!

Island Fish Curry

Ingredients

1 tablespoon coconut oil
4 cod OR snapper fillets (about 6 ounces each), cut into large bite-sized pieces
sea salt and cracked black pepper
4 cloves garlic, smashed
1 tablespoon fresh ginger, peeled and grated
1/2 cup diced yellow onion
1 1/2 cups canned coconut milk
3 tbsp fresh lime juice + grated zest of a lime
1 teaspoon Thai chili paste sauce
1 teaspoon Thai fish sauce
1 teaspoon turmeric
4 plum tomatoes, diced
1/2 red bell pepper, cored, seeded and diced
1/2 green bell pepper, cored, seeded and diced
1 bag (10 oz) baby spinach, washed and chopped
1/2 cup fresh cilantro, chopped

Preparation

Heat oil in large skillet over medium-high heat. Season fish with salt and pepper and cook (skin side down) 2 or 3 minutes. Remove fish from skillet. Return skillet to heat; cook garlic, ginger, and onion until tender. Add coconut milk, lime juice, zest, Thai chili paste, fish sauce, and turmeric. Bring to a boil. Taste and adjust seasonings, then add fish; simmer 1 minute. Stir in tomatoes, peppers, spinach and cilantro. Heat to a boil. Serve in soup bowls.

*Recipe and image courtesy of Linda Eckhardt of the Silver Cloud Diet. Please visit The Silver Cloud Diet for more delightfully simple and healthy recipes!*

Looking for a delightful new story to read to your children? My Purple Toes, a light-hearted, playful book by Blair Hahn, teaches young ones to express themselves and be true to who they are through humor and whimsy. My Purple Toes tells a silly story about a real experience the author had with his family after he went with his daughter to have her toenails painted, and ended up with purple polish on his own toes! The board book features imaginative illustrations in addition to the lively story, including a friendly-frog that hides on each page. As they listen to the story, kids will certainly giggle and laugh as they see how everyone in the family reacts to dad with his toenails painted a bright, vibrant purple!

In addition, My Purple Toes is dedicating a portion of its proceeds to support children around the world through the nonprofit organization, Soles4Souls.

To learn more about this entertaining story or how you can help give back, please visit MyPurpleToes.com.

*Company generously provided a sample and image for this review.*

It’s that time of the year again, you finally get settled into a workable summertime routine with the kids and everything changes again. It’s back to school time and that means back to morning chaos, homework disorganization, and dealing with massive amounts of information between school and home.

It’s normal for kids to generate chaos and disorganization (it comes with the territory), but being organized is a learned skill that is developed over time. With guidance and practice, kids can develop an effective approach to becoming organized. Amy Morris, single Mom of two teenagers and founder of GotFamilyGetOrganized.com, offers these unique tips to help your kids start the school year with a check plus.

5 Ways To Keep Kids Organized

By Amy Morris

Hub Of The House – Create a central location to hang a bulletin board that will hold important school and family information. Teach kids to update the calendar upon receiving new information and get in the habit of checking it the night before for the following day’s activities so that they can prepare in advance.

GotFamilyGetOrganized.com – An organized parent sets a good example. This website stores in a unique, simplified, and easy to use format, important family information: school schedules and extracurricular activities, social and sport information, and medical, just to name a few, and it is all available in a central location that can be accessed anytime and anywhere – from any computer, iPad, or smart phone.

Organize Backpacks – A backpack is your child’s personal assistant. Teach them how to keep it neatly organized by only filling them with necessary school day items and keeping out unnecessary loose papers, non-school items and liquids.

Make Lists – Teaching kids to make and prioritize lists will provide them with a greater sense of accomplishment – as they complete items and their lists become smaller, they will feel more productive and they have a greater sense of satisfaction in themselves. Kids will take ownership for their tasks, shape their own time, and gain greater independence.

Student File Storage – Teach your kids to sort and effectively file school papers in an organized manner. It will be crucial to them at exam time – especially if midterm and end of year final exams are inclusive of all the material covered to date.

Organization is an awesome opportunity for kids to gain self-confidence and independence and not lose their sanity or you lose yours.

*Image provided by Kangaroom Storage.*

Planning a trip the farmer’s market today? Be sure to pick up plenty of fresh vegetables for the ratatouille in this delicious dish, found on The Silver Cloud Diet!

Panned Chicken Thighs and Ratatouille from the Garden

Ingredients

2 medium zucchini, halved lengthwise
2 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 sweet yellow onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
2 large dead ripe tomatoes, halved crosswise
4 tablespoons olive oil
sea salt and cracked black pepper
6 organic chicken thighs, boneless (about 3 pounds)
1/2 cup thinly sliced basil
2 teaspoons red wine vinegar

Preparation

Prepare barbecue (medium-high heat). Place a clean 10-inch cast iron or other heavy skillet on the barbecue to heat. Place vegetables in a large bowl. Drizzle with oil and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Use tongs to transfer to a bowl and set aside. Place chicken thighs on a board and pound to a uniform thickness with a mallet. Season to taste with salt and pepper and drizzle with oil. Grill chicken, covered with the preheated skillet, until cooked through, about 6 minutes per side. Let stand 5 minutes.

Meanwhile, coarsely chop vegetables. Toss with basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.

*Recipe and image courtesy of Linda Eckhardt of the Silver Cloud Diet. Please visit The Silver Cloud Diet for more delightfully simple and healthy recipes!*