In Mom’s Kitchen: Funkins

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Colorful, bright, and just plain FUN – Funkins are durable and washable napkins that fit perfectly into little laps. They can do double duty as a bold and cheerful placemat and are perfect for meals on the run. Made from 100% cotton, the napkins are soft to the touch and are available in a rainbow of colors, patterns and styles that will delight both parents and little ones alike!

My Funkins 2

At Tiny Green Mom, we love how versatile these cheery napkins are, with our favorite use being a picnic place mat at the park or beach! With such a variety of styles to choose from, every child knows which napkin or place mat is his or hers, making for less fuss!

My Funkins 3

With over 3.5 million tons of paper towels and napkins ending up in landfills, the eco-friendly and CPSIA Compliant Funkins are a smart alternative to throwaway paper napkins. Environmentally-conscious families and schools that practice waste-free lunch programs will love Funkins. Learn more at http://www.myfunkins.com/.

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

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Green Your Cleaning Routine in Time for Thanksgiving Guests

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With Thanksgiving just days away, this weekend will most likely be spent freshening, cleaning and sprucing up the home in preparation for family and friends! Why not ‘green up’ your cleaning routine as you mop, dust, wash the dishes and launder the sheets? “Mom” has chosen a few of her favorite eco-friendly cleaning items to make the job an earth-friendly one!

Soapberry Suds

 

Buckaroo Organics Soapberry Suds Organic Laundry Detergent

Yee-haw! Treat your linens and your guests to freshly laundered sheets and bedding! Instead of using a synthetic surfactant or soaping agent, Buckaroo Organics’ detergent contains 100% USDA Certified Organic Soapberries, which are also known as soapnuts.

According to the company, “The soapberry not only cleans, but also possesses natural fabric softening capabilities. The saponin contained in the husk of the natural berry is our active ingredient for wranglin’ tough dirt and hard to treat stains and is gentle on delicate fabrics.”

All ingredients used in the detergent are organic, natural and safe for both family and the environment. It is also hypo-allergenic and a wonderful choice for those with sensitivities.

 

Frosch Dishwashing Liquid

Frosch Aloe Vera Dishwashing Liquid

Germany’s “Most Trusted Household Cleaning Brand” is now available in the US, and your dishes will sparkle and shine for your guests on Thanksgiving Day when you use this dishwashing liquid. The Aloe Vera Dishwashing Liquid gets dishes spotlessly clean while moisturizing hands, and smells amazing!

Frosch Lavender Universal Cleaning Liquid

 

Frosch Lavender Universal Cleaner

One of “Mom’s” favorite essential oils is lavender, and cleaning with the Lavender Universal Cleaner is like breathing in relaxation as you scrub, mop and prep the household. The Lavender Universal Cleaner cleans away dirt and grease while sanitizing floors and most washable household surfaces, leaving behind only a wonderful scent!

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

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Butternut Squash, Chestnut and Herb Filled Puff Pastry Hors d’oeuvres

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It’s November 1st already! This time of year brings with it a season of warm, tummy-filling delights created using root vegetables. Try your hand at making these delightful little puff pastry hors d’oeuvres for any upcoming get-together you may be throwing or attending!

Butternut Squash & Herb Tarts 2Butternut Squash, Chestnut and Herb Filled Puff Pastry Hors d’oeuvres

Ingredients

1 butternut squash, about 3 lbs. (you can also use kabocha)

2 Tbs. extra-virgin olive oil

1 jar or package peeled chestnuts (5-8 oz.)

Salt & freshly ground pepper

Sauce:

1/8 cup coarsely chopped fresh cilantro

1/8 cup coarsely chopped fresh parsley leaves

1 large garlic clove, minced

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/8 teaspoon cayenne, or to taste

Salt to taste

1-2 Tbs. fresh squeezed lemon juice

2 Tbs. extra-virgin olive oil

1 package frozen puff pastry (we suggest DuFour which is an all-butter puff)

1 egg, beaten with a tablespoon water

Make the filling:

Preheat oven to 350°F. Top and tail the squash, halve it crosswise, put each piece flat-side down on the cutting board, and peel with a knife. Remove the seeds, then cut it into 1/2-inch cubes. Place in a large bowl, toss with the 2 tablespoons olive oil and season lightly with salt & freshly ground pepper. Spread on a parchment-paper covered sheet pan. Roast 20 minutes, until the squash is tender and starting to brown. Add the chestnuts and roast an additional 2 minutes, just to warm them.

While the squash roasts, make the sauce by combining the ingredients in the food processor (start with the smaller amount of lemon juice, and half a teaspoon of salt; you can always add). Pulse to puree to a sauce consistency.

Toss the squash with the sauce, and allow to cool. If you’re making these hors d’oeuvres ahead, you can finish the pastry, fill the cases and freeze. Just remove from the freezer and reheat to serve.

For the puff pastry cases, raise the oven temperature to 375°F. The pastry sheet should be well-chilled so thaw it in the refrigerator, not at room temperature. Unfold the sheet, use a rolling pin to even it out and thin it slightly. Use two square cutters (try a three-inch and a 2 1/4 inch) to first cut the larger squares, then the smaller square inside each one. Once you get them all cut, refrigerate for 10 minutes. Once chilled again, brush the edge of the inner square with the beaten egg, and carefully fold the large square over it, so that the corner of the large square meets the edge of the small, doing this twice so that you have a high-sided case. Where the two sides cross, the corners will be a bit thicker. Brush the whole case with a little egg wash, refrigerate again for 10 minutes, then bake until lightly brown and puffed up. As you take them from the oven, squish the centers down to form the cup for the filling. Let cool, then heap in the squash mixture. Reheat before serving.

Yield: About 24 pieces

About Paulding & Company

Founded by mother-daughter duo Terry and Tracy Paulding, Paulding & Co. is a commercial kitchen and instructional/event space that specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises. Located in the heart of the San Francisco Bay area, Paulding & Company inspired Disney/Pixar animators for the Ratatouille film and director Clint Eastwood for several projects.

*Recipe and image courtesy of Paulding & Co.*

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“Mom’s” No Fail DIY All-Natural Homemade Play Dough

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Play Dough - Play 2If you are like me, you are always seeking easy and inexpensive ways to entertain the kiddos on long, rainy days! Homemade play dough always seems to be a big hit and a great one for the little ones to help you make, too! This 5 ingredient DIY play dough is made with all-natural, non-toxic ingredients, and you have the option of adding in food coloring for color and/or peppermint or vanilla extract for scent. What I love is that if your kids actually ingest it, it is made with edible, all-natural ingredients and won’t harm them!

Play Dough - Play 1Homemade play dough is softer than store-bought play-doh, and much easier for tiny hands to squish, mold and create. When stored properly, it can last quite a while!

Play Dough Ingredients“Mom’s” No Fail DIY All-Natural Homemade Play Dough

Ingredients

1 cup unbleached flour
2 teaspoons cream of tartar
1/3 cup salt
1 tablespoon canola oil
1 cup water
All-natural food coloring* (optional)
2 drops Vanilla or Peppermint extract** (optional)

Preparation

In medium saucepan, place 1 cup unbleached flour, 2 tsp. cream or tartar, and 1/3 cup salt. Stir to combine.

Add the wet ingredients (water and canola oil). Turn burner on low to medium/low heat. Start mixing ingredients together, making sure to scrape the sides of the saucepan as you stir.

Play Dough - Coloring

Continuing stirring, and once the dough becomes more solid, add the food coloring and essential oil (both optional). Continue to stir until the dough becomes thicker and starts to stick to the spoon, lifting away from the pan. When it starts to do so, the dough is ready.

Play Dough - Done

Place the dough on parchment paper or wax paper to cool. Once cool, it is ready for little hands to create and play!

Store in a glass container, such as a Mason jar or glass bowl with lid, or a plastic Ziploc bag, when not in use.

* “Mom” prefers India Tree’s all-natural food coloring for a non-toxic play dough.
** Want to add a light scent to your play dough? Both peppermint and vanilla extract lightly scent the play dough by simply adding two drops to the dough when cooking.

Please note: Recipe can be easily doubled or tripled depending on how much dough you want to make.

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Veronica Bosgraaf’s Farro with Sundried Tomatoes and Baby Spinach

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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. 

 

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

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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.*

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Pritikin Longevity Center & Spa’s Garbanzo Chocolate Brownies

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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.*

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Citrus Dream Yogurt Parfait

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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.*

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Maple Roasted Brussels Sprouts with Toasted Hazelnuts

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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.*

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Doxy’s™ Stuffed Artichokes

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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™.*

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