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

On-The-Go Muffins with Chiles and Corn


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



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 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.*

Created by Pam Anderson from, these large and bountiful muffins will be a holiday favorite for years to come!

Big Beautiful Muffins with Cranberries and White Chocolate


3 cups all-purpose flour
3/4 cup light brown sugar
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dried cranberries, plus a couple of extra for studding the muffins
1 cup chopped white chocolate*, plus a little extra for studding the muffins
1 1/2 cups Green Valley Organics vanilla yogurt
2 large eggs
1/2 cup flavorless oil, such as canola


Adjust oven rack to middle position and heat oven to 375 degrees.

Mix flour, sugar, baking powder, baking soda, and salt in a large bowl; add cranberries and chocolate; toss to combine.

Whisk yogurt, eggs and oil in a medium bowl. Add to dry ingredients and stir with a rubber spatula until just combined.

Spray a 12-cup muffin tin (with cups of 1/2 cup capacity) with vegetable cooking spray.

Use a large ice cream scoop to divide batter evenly among the cups; stud muffin batter tops with additional cranberries and chocolate. Scoop batter into muffin tin.

Bake until muffins are golden brown, about 20 minutes. Set on a wire rack to cool slightly, just a few minutes. Remove muffins from tin and serve warm.

About the Chef

This recipe was reated for Green Valley Organics by Pam Anderson, who along with her daughters, blogs at 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. “When my daughters, Maggy and Sharon, were growing up we frequently made muffins together. I like to use yogurt to make muffins because it creates a thick batter that you can generously scoop high in the muffin tin to create a gorgeous puffy muffin. Thinner batters (made with milk) overflow before they puff.”

*Note from Green Valley Organics: We love the holiday combination of cranberries and white chocolate, look for lactose-free white chocolate; or replace with kosher pareve dark chocolate or nuts, such as walnuts.

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


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


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.*

Vegan, gluten-free, and utterly delicious, this recipe is a prefect addition to your celebration recipes—all of your guests are sure to gobble it up with relish. For easier preparation, feel free to replace the squash with canned pumpkin puree.

Squash Risotto


1 butternut squash, peeled and cubed
3/4 cup brown risotto rice
1/3 cup nutritional yeast
5 teaspoons apple cider vinegar
2 teaspoons paprika
2 teaspoons cumin
a handful of fresh coriander leaves
2 sage leaves, chiffonade
Juice from half a lemon
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper


1. Cook the rice according to package directions.
2. Spread squash on a baking sheet and toss with oil, herbs and spices. Roast in a 400 Degree Fahrenheit oven until soft.
3. Puree most of the squash a splash of water, nutritional yeast, vinegar, salt and lemon. Blend until creamy.
4. When the rice is almost cooked, stir in the squash sauce and the reserved roasted squash. Garnish with additional coriander leaves and serve warm.

Serves 4.

*Recipe and image courtesy of Guiding Stars.*

Cranberries and pears are simple ingredients, yet ideal for elevating a festive dessert full of fall flavors. This moist loaf will be bursting with fruity goodness, so get ready to roll up your sleeves and get your bake on!

Pear & Cranberry Loaf


2/3 cup rolled oats
1 cup milk (“Mom” prefers organic)
1 cup self-rising flour
1 teaspoon baking powder
1 cup fresh or dried cranberries
1 cup fresh or dried pears, diced
1/3 cup brown sugar
1 teaspoon ground cinnamon
3 tablespoons maple syrup
1 large egg, lightly beaten


1. Preheat oven to 350F.
2. Put oats and milk in a bowl. If you’re using dried pears, put them in the bowl to soak and plump up before baking.
3. Stir remaining ingredients into the soaked oat mixture. Mix together well and spoon the mixture into a WearEver Pure Living Loaf Pan.
4. Bake for 45 minutes, until the top is golden and toothpick comes out clean. Cool for 5 minutes and then turn out onto a wire rack to cool completely.

*Recipe and image courtesy of WearEver.*

Nona Lim Group - All flavorsFall and winter weather always stirs up memories of freshly made sups simmering on the stove, ready to be enjoyed with a loaf of crusty whole wheat bread! For those who are time-crunched through the holiday season, or want to have something delicious, nutritious and simple on hand on days when they don’t feel like cooking, Nona Lim has created soups that are certified gluten-free, dairy free and vegan and never contain additives or preservatives. Available in 8 tasty and distinct flavors, each soup is packaed into handy BPA free pouches, ready to snip, heat and serve. From Carrot Ginger Soup to Thai Green Curry to a classic Tomato Soup, there is a soup to tantalize everyone’s tastes!

Nona Lim Carrot Ginger Soup

Mom” is loving the Red Lentil Veggie Soup and the Carrot Ginger Soup this Fall. Perfect for a light dinner, the soups are satisfying and warm the tummy!

Why Choose Nona Lim?

Nona Lim starts with a commitment to the best ingredients. The company sources up to ninety percent of its fresh vegetables from local California farms and one to two pounds of these fresh veggies are cooked down into every 12 ounce pouch of Nona Lim soup. Nona Lim also gets all its organic zucchinis from Alhambra Valley Ranch Farm just outside of San Francisco. All of these vegetables have been harvested only days before they hit the soup pots guaranteeing superior flavor and texture.

In addition, Nona Lim uses a blast-freeze process to preserve crispness and flavor. While frozen, Nona Lim soups are good for many months. Soups are delivered to grocery stores around the country and sold in the refrigerated section. Nona Lim also sells its soups online to consumers, where they are packed in cooler boxes with gel ice packs and shipped via UPS. While it may seem like a lot of effort to deliver soups cold, it allows the company to forgo preservatives that would introduce an off taste requiring additional salt and sugar to cover up. By ensuring cold delivery, Nona Lim is revolutionizing ready-to-heat soups with superior health and taste.

To locate a store near you, or to order online, visit

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

plum-ricotta-muffinsThese muffins make a satisfying on-the-go, portable breakfast or delicious after school snack! Packed with nutritious ingredients, this is your stuff-your-face, feel-good and guilt-free dessert that can be devoured anytime of the day! “Mom” has just been introduced to Camelina Oil, a new oil that is high in Omega-3 fatty acids that has been touted as the new flaxseed oil, but is heat stable so can be used while cooking and baking.

Plum Ricotta Muffins


1⁄2 cup rolled oats
1⁄2 tsp ground ginger
1 Tbsp maple syrup
2 cups all purpose flour
1⁄2 cup ground flax seeds
11⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1⁄4 tsp ground cardamom
1⁄2 cup coconut sugar
1⁄2 cup ricotta cheese
1⁄2 cup Veg-licious Camelina Oil
2 large eggs
1 tsp vanilla
1 tsp orange zest
1 cup diced red plums (about 3 small plums)
3 cups whole red plums, sliced into wedges for garnish


Preheat oven to 350ºF (180ºC). Line a standard sized muffin tin with paper liners and set aside.

In a small bowl stir together oats, ginger and maple syrup until well combined. Set aside.

Into a medium sized bowl sift together flour, ground flax, baking powder, baking soda, salt and cardamom.

In a separate large bowl, whisk together coconut sugar, ricotta cheese, Veg-licious Camelina Oil, eggs, vanilla and orange zest.

Add flour mixture and stir with a fork until just combined.

Stir in diced plums and divide batter evenly among muffin cups.

Arrange 2 or 3 slices of plum on top of each muffin and sprinkle generously with oat topping.

Bake muffins until tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, about 35 to 40 minutes. Allow muffins to cool for 10 minutes before removing from tin and placing on a wire rack to cool completely.

While best eaten the same day they are made, muffins can be stored in an airtight container in the refrigerator for up to 3 days.

Makes 12 muffins.

*Recipe and image courtesy of Sea-licious.*

Not to be mistaken for the yellow mustard frequently squirted on hot dogs or hamburgers, Colman’s Mustard is a powerful, versatile ingredient that at-home cooks, as well as restaurant chefs, use to add an extra dimension of irresistible flavor to their meals. Place a dollop on your turkey, add a teaspoon to your favorite salad vinaigrette, or try an exciting twist on classic Thanksgiving mashed potatoes with the following recipe!

Colman’s Sweet Potato & Mustard Mash


4 large sweet potatoes
8 fl oz half and half or full cream (“Mom” prefers organic)
6 level teaspoons of Colman’s Prepared Mustard
Juice of 2 Lemons


Peel the sweet potatoes and cut them into large cubes.
Boil them for 15 minutes in salted water until they are just tender but not soft.
Drain, and transfer to a blender and add the cream. Blend for about 30 seconds until you have a smooth mixture.
Return the potatoes to the pan and stir in the Colman’s Mustard, warm through and add the lemon juice.

Serves 8.

(Source: Paul Hartley’s ‘The Colman’s Mustard Cookbook’)

*Image courtesy of*

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


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


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*

Mom” remade her famous quiche using Vegan Gourmet Cheddar Cheese Shreds! If you omit the eggs and use an egg substitute suitable for vegetarians or vegans, you will have a wonderful brunch dish for those who avoid dairy and animal products or by-products!

Tiny Green Mom’s Vegetable Quiche Made with Vegan Gourmet Cheddar Cheese Shreds


2 Wholly Wholesome pie crusts
1 yellow bell pepper
1 zucchini
1 zucchini squash
2 tsp. freshly chopped dill
10 cage-free, organic eggs
1 cup Vegan Gourmet Shreds – Cheddar Cheese
1 cup plain Soymilk Creamer
Freshly ground black pepper and salt, to taste


Preheat oven to 400 degrees F.

Unwrap pie shells, place on baking sheet, and poke tiny holes with a fork in crusts. Bake for 15 minutes, or until the crusts begin to brown.

While crusts are baking, dice and chop the chosen vegetables, set aside. In separate bowl, break the eggs, and add the cheese and soymilk creamer. Stir and set aside.

Once crusts are ready, take them out of the oven. Place half of the vegetable mixture in the bottom of each crust, and pour 1/2 of the egg, cheese and soymilk creamer mixture over the top of each quiche. Sprinkle salt, pepper, and a pinch more fresh sill on the top of each one, if desired.

Turn oven to 350 degrees F, and place the quiches in the oven once more. Bake for 40-45 more minutes. Remove from oven, place on cooling racks, and let sit for 15 minutes before serving. Enjoy!