The whole family will enjoy this healthy take on potato chips! Homemade and packed with beta-carotene, these Sweet Potato Chips are great for guilt-free snacking! Found in Mothering Magazine, this simple recipe by Lisa Barnes makes about 8 servings – just in time for an afternoon snack or for a movie night-in with the kids!

Sweet Potato Chips


1 large organic sweet potato (8 to 9 ounces), thinly sliced

2 tablespoons extra-virgin olive oil

Freshly ground black pepper

Sea salt

Other dried herbs to taste (optional)

Preheat oven to 425 degrees F. Thinly slice potato into 1/8-inch slices, using a mandolin or steady, sharp knife. Put potato slices in a plastic bag. Drizzle potatoes with oil. Move plastic bag around potatoes to coat all sides without getting messy. Place individual potato slices in a single layer on a foil-lined and greased baking sheet. Sprinkle with salt and pepper or herbs, if desired. Bake in oven for 15 to 20 minutes. To make them crunchy, turn down heat to 325 degrees F and cook an additional 5 to 10 minutes until crisp. Remove potato slices and place on rack to cool. Makes 18 chips.

For those that do eat meat, this delectable chicken will tantalize the taste buds for dinner this evening! Found online at, you will love this savory dish that is made simply with ingredients that you have stocked in the pantry.

Roasted Organic Chicken with Moroccan Spices


3 tablespoons olive oil

3 tablespoons fresh lemon juice

2 tablespoons Hungarian sweet paprika

1 tablespoon ras-el-hanout*

1 tablespoon chopped fresh mint

1 Tablespoon salt

2 teaspoons grated lemon peel

1 teaspoon ground black pepper

1 garlic clove, peeled

4 3/4- to 5-pound whole free-range organic chicken

2 small whole lemons, pierced all over


Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.

Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).

*A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378;

*Recipe and image found on*

Why buy store-bought, packages granola bars that are loaded with sugars? Try these chewy, delicious bars from Emeril, found online at! Easy to make but even more fun to EAT!

Emeril’s Homemade Granola Bars


2 cups old-fashioned rolled oats
1 cup slivered almonds
1/2 cup honey
1 tablespoon unsalted butter
1/2 cup chopped dates
1/2 cup golden raisins
1 tablespoon light brown sugar
1/4 teaspoon salt
1/2 teaspoon almond or vanilla extract


Preheat the oven to 350 degrees F. Lightly grease an 8- or 9- inch square baking pan and line with parchment. Lightly grease the parchment and set aside.

Place the oats and almonds on a large baking sheet and bake, stirring occasionally, for 15 minutes. Remove from the oven and reduce the temperature to 300 degrees F.

While the oats are toasting, combine honey and butter in a small saucepan and heat until butter is melted and honey is hot.When oats come out of the oven, transfer to a large bowl and add hot honey, dates, raisins, brown sugar, salt, and almond extract and stir to thoroughly combine. Transfer mixture to the prepared baking pan.

Cut a piece of wax paper and place on top of the granola mixture. Using your hands, press the granola mixture very firmly into the pan. Remove wax paper and discard.Bake the granola for 20 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool completely. Remove from the pan by pulling up on the edges of the parchment. Using a sharp knife, cut into 10 (or desired number) even bars.

Wrap in plastic wrap until ready to serve.

Makes: 10 to 20 servings, depending on the size of the bars

*Photo taken by Joanne Schmaltz/Getty Images.*

A light, tasty recipe found in The Organic Cook’s Bible by Jeff Cox, for a classic morning favorite, blueberry muffins! This recipe is packed with both nutrition and flavor – plus, it’s Vegan!

Blueberry Muffins


3/4 cup whole-wheat pastry flour

3/4 cup unbleached all-purpose white flour

1/2 cup cornmeal

1 tablespoon baking powder

1/4 teaspoon sea salt

6 tablespoons canola oil

2 ounces soft tofu

1 cup soy or rice milk

1/3 cup maple syrup

1 cup fresh or frozen blueberries


1. Preheat the oven to 375°F. Oil muffin tin cups or line with cupcake papers.

2. In a medium bowl, sift together all the dry ingredients. In a separate bowl, mix all the wet ingredients, including the blueberries. (Using tofu, puree it in a blender with the soy milk, then add to other wet ingredients.) Stir the wet ingredients into the dry ingredients, just enough to mix. Spoon the batter into muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes, until golden brown. Makes 12 muffins.

For goat cheese lovers, this tasty recipe from combines creamy goat cheese with heavenly dates!

Organic Dates With Goat Cheese Wrapped in Prosciutto

Written by Laura Klein

These stuffed dates are a simple and easy appetizer that are absolutely delicious! The sweetness of the date paired with the creamy cheese and salty prosciutto are a party in your mouth! You can pull this appetizer together in 15 minutes. Do not overcook the dates or the cheese will run everywhere. They are best served right out of the oven.

1/3 cup soft herbed goat cheese, room temperature
1 tablespoon of marjoram
1 tablespoon of Italian parsley
salt and pepper
16 medjool dates, pitted
16 large basil leaves
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes


1. Heat boiler to low.

2. Combine goat cheese, herbs and pepper in a small bowl.

3. Spoon 1 teaspoon cheese into each date; wrap with a prosciutto strip and secure with a toothpick.

Broil until cheese bubble, about 3 minutes. Cool slightly and serve immediately!

Check out this fresh, delicious and incredibly quick Caprese Pasta Salad from Catherine Newman, as seen on! Remember, it is easy to substitute in organic ingredients and locally grown produce as desired. Make it fun – plan a trip to your local farmer’s market with the kiddos and let them help you pick out the ingredients needed for the recipe. They are more apt to eat the dish if they are involved in the entire process!

Caprese Pasta Salad

By Catherine Newman

Ready In: 20 minutes
Yield: 6 servings

1 pound dried pasta shapes (fusilli, orecchiette, penne)
2 pounds tomatoes (around 6 medium) roughly diced
1/2-1 pound fresh, water-packed mozzarella, cubed
1/4 cup balsamic vinegar
1/2 cup olive oil
1 clove garlic, pressed through a garlic press
1/2 teaspoon mayonnaise
1 teaspoon kosher salt (or half as much table salt)
Freshly ground black pepper
1 packed cup basil leaves, washed, spun dry, and slivered
1/3 cup toasted pine nuts


Bring a large pot of water to a boil and salt it heavily (it should taste like seawater), then add the pasta and cook until just done.

Meanwhile, prepare the tomatoes and cheese and put them in a very large bowl. Whisk together the vinegar, olive oil, garlic, mayonnaise, salt, and pepper to taste; the mayo will help keep the oil and vinegar from separating.

Drain the hot pasta and shake it dry (don’t rinse it), then add it to the bowl with the cheese and tomatoes and stir with a rubber spatula to combine.

Add about half the dressing, and stir again, then fold in the basil and pine nuts.

Now taste the pasta, and add more dressing, if it needs it, and more salt, which it will almost surely need. If you have time, cover it and let it sit at room temperature for an hour or so to let the flavors blend and to let the pasta absorb some of the juice that will come out of the tomatoes (don’t refrigerate it, or the pasta may get tough and the tomatoes may get spongy. Taste just before serving and re-season as necessary.

See all recipes from Catherine Newman’s “Dalai Mama Dishes” blog.

Experience the BEST-EVER Carrot Cake recipe from Cooking Light! This is hands-down the most moist and delicious carrot cake recipe around! For an organic twist, substitute any organic ingredients into the recipe. YUM!

Carrot Cake with Toasted Coconut Cream Cheese Frosting


12 servings (serving size: 1 piece)



3/4 cup all-purpose flour (about 3 1/3 ounces)

1/4 cup quick-cooking oats

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

1/4 cup canola oil

1 (2 1/2-ounce) jar carrot baby food

2 large eggs, lightly beaten

1 1/4 cups finely grated carrot (about 4 ounces)

1/2 cup golden raisins

Cooking spray

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

1 tablespoon butter, softened

1 1/4 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

1/4 cup flaked sweetened coconut, toasted


Preheat oven to 325°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8-inch square baking pan coated with cooking spray.

Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.

Nutritional Information

Calories: 262 (30% from fat)

Fat: 8.8g (sat 2.7g,mono 3.6g,poly 1.6g)

Protein: 3.2g

Carbohydrate: 44.1g

Fiber: 1.2g

Cholesterol: 44mg

Iron: 0.9mg

Sodium: 201mg

Calcium: 47mg

Christine Dohlmar, Valrico, Florida, Cooking Light, JANUARY 2008