Yes, we know September has only just begun, but visions of Pumpkin Spice Latte dance in our heads! Go ahead – get a jump on this delicious Fall trend and make your own healthier version with SweetLeaf® Liquid Stevia Pumpkin Spice Sweet Drops™ and real pumpkin! Yum!

Simply Delicious Pumpkin Spice Latte


1 cup milk, divided (we use organic)
12 drops SweetLeaf® Liquid Stevia Pumpkin Spice Sweet Drops™
1 Tbsp. canned pumpkin
1 tsp pumpkin pie spice, plus extra for sprinkling, if desired
½ tsp vanilla extract
¼ cup brewed espresso


Whisk ½ cup milk, Pumpkin Spice Sweet Drops, pumpkin puree, pumpkin pie spice, and vanilla extract in small saucepan over low heat. Simmer for 5 minutes.

Whisk remaining ½ cup milk and simmer, whisking continually, for 2 minutes. Add espresso and whisk until foamy — about 1 minute. Pour into a mug, and sprinkle with extra pumpkin pie spice, if desired. Makes 1 serving.

*Recipe and image courtesy of SweetLeaf®.*

It’s National Peach Month! This BIY (brew-it-yourself) iced tea recipe from Tetley Tea bubbles up ginger, peach and orange to a perfect fizzy punch that is both refreshing and refreshingly easy to make. We used Hansen’s Diet Ginger Ale to cut calories & sugar, but keep the delightful taste!

Sparkling Iced Super Tea


1 teabag Tetley Immunity Peach & Orange Super Tea (with Vitamin C)
1 cup water
1/3 cup ginger ale (“Mom” chose Hansen’s Diet Ginger Ale)
Glass of ice

Tetley Peach Tea


1. Bring cup of water to a boil.
2. Pour over 1 Tetley Immunity Peach & Orange Super Tea teabag in cup, and let steep for 5 minutes.
3. Remove the teabag and allow tea to cool.
4. Once the tea is cool, pour over ice.
5. Top off with ginger ale and enjoy!

Watch how it is made here!

*Recipe and image courtesy of Tetley Tea.*

Light & lively, this unique and flavorful take on traditional coleslaw will bring your late summer picnic fare up a notch! Perfect for a backyard BBQ or picnic, Jicama Napa Jalapeño Slaw is as easy to make as it is delicious!

Jicama Napa Jalapeño Slaw



1/4 cup rice vinegar
1/2 cup low-fat mayonnaise
1 teaspoon sugar
2 teaspoons ground cumin
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon Nielsen-Massey Organic Pure Almond Extract
1/2 teaspoon salt
zest and juice of 1 lemon


In a small bowl, add vinegar, mayonnaise, sugar, cumin, celery seed, garlic powder, almond extract and salt. Whisk to combine. Add lemon zest and juice, whisk to combine. Cover and set aside in refrigerator.


2 green onions, thinly sliced
1 small jalapeno, seeded and finely chopped
1 large carrot, shredded
2 tablespoons chopped cilantro
2 cups shredded jicama
3 1/2 cups chopped Napa cabbage
1/3 cup sliced almonds
1 (15 oz.) can chick peas, drained and rinsed


In a large bowl, add onion, jalapeno, carrot and cilantro; set aside. Peel jicama, place a box grater on layered paper toweling; grate jicama. Roll grated jicama in toweling and squeeze until liquid has been removed; add jicama to bowl. Add cabbage, almonds and chick peas. Dress slaw just before serving.

Serves 6.

*Recipe and image courtesy of Nielsen-Massey.*

Middle Eastern flavors are a hot trend on the California food truck circuit, and La Tortilla Factory’s thick, non-GMO Hand Made Style Flour Tortillas make a great stand-in for traditional pita bread.

If you don’t see ground lamb at the supermarket, purchase lamb shoulder and ask the butcher to grind it for you. Not a fan of lamb? Substitute ground beef chuck. As common in the Middle East as peanut butter is here, tahini is made from ground sesame seeds (it’s a key component in hummus). You can find it in the supermarket near peanut and other nut butters. Leftover tahini sauce, thinned with a little more lemon juice, makes a tasty salad dressing. You can assemble the “tacos,” or serve the components family style and let everyone assemble their own. Remember to use organic or locally grown ingredients whenever possible.

Make-ahead tip: Prep the tahini sauce and assemble the kebabs up to one day ahead and refrigerate.

Lamb Kebab Tacos with Tahini Sauce


Tahini sauce:

1/4 cup tahini

1/4 cup water

3 tablespoons fresh lemon juice

Salt and pepper to taste

Remaining ingredients:

1 pound ground lamb

1 tablespoon finely chopped fresh mint, plus additional for garnish

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

2 garlic cloves, minced

Freshly ground black pepper, to taste

8 cherry tomatoes

1/4 cup (1-inch) cubed red onion

Olive oil

1 package La Tortilla Factory Handmade Style Flour Tortillas

1/4 cup crumbled feta cheese

1 small Persian cucumber, thinly sliced

Lemon wedges


Soak 8 (8-inch) bamboo skewers in water for 30 minutes. Preheat grill.

Whisk together tahini sauce ingredients in a small bowl. Mixture will appear to seize up at first — that’s OK, keep whisking until it’s smooth. Chill.

Combine lamb, mint, cumin, coriander, salt, garlic and pepper. Form into 16 oval-shaped meatballs. Thread 2 meatballs onto each skewer, alternating with tomatoes and onion. Brush with olive oil. Grill 8-10 minutes or until done, turning to cook evenly.

Warm tortillas on grill or hot griddle. Top each tortilla with one skewer. Holding the bottom meatball, gently remove skewer. Top with tahini sauce, feta, cucumber and additional chopped mint. Serve with lemon wedges.

Number of Servings: 4-8

Prep time: 20 min | Cook time: 10 min

Calories: 380 | Total fat: 22 grams | Total carbohydrates: 26 grams | Dietary fiber: 2 grams | Protein: 20 grams

*Recipe and image courtesy of La Tortilla Factory.*

Invite friends and family to celebrate Independence Day in your backyard with refreshing drinks, tasty sides, and entrees hot off the grill. Bring ‘Moore Flavor’ to your Star-Spangled celebration with Moore’s Marinades & Sauces! Deviled Eggs are always a crowd-pleaser at any picnic, potluck or backyard BBQ, and super simple for a busy family to make! This recipe is given a little extra kick using Moore’s Buffalo Sauce.

Moore’s Buffalo Deviled Eggs


6 Hard boiled eggs
2 T Mayonnaise (We prefer Vegenaise, a vegetarian option)
½ t Dijon mustard
1 T Moore’s Buffalo Sauce
¼ t Salt
Dash of pepper

Optional Toppings:
1 T blue cheese, crumbled
1 T Moore’s Buffalo Sauce


Slice the eggs lengthwise and transfer the yolks to a small bowl.

Mash the yolks with a fork until smooth.

To the yolks, add mayonnaise, mustard, buffalo sauce, salt, and pepper. Combine well.

You can either pipe using a pastry bag or use a spoon to fill the egg white halves with an even amount of the filling.

Place the deviled eggs on a platter and refrigerate until ready to serve.

Optional: sprinkle blue cheese and extra buffalo sauce as a garnish, if desired.

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

This Power Crunch Pasta Salad from Pasta Fits is fueled with superfoods like kale and chia. Make it ahead of time and pack it for a satisfying picnic lunch or an on-the-go dinner!

Power Crunch Pasta Salad


8 oz whole wheat penne
2 cups/1 1/4 oz. shredded kale, ribs removed
2 cups/4 oz. thinly sliced red cabbage
1 red apple, cored and finely sliced
1 carrot, peeled and cut into matchsticks
1/4 cup/1 oz. dried cranberries
1/4 cup/1 oz. natural sliced almonds
2 tbsp. pumpkin seeds
1 tbsp. chia seeds

Creamy Yogurt-Herb Dressing:

1/2 cup low-fat plain Greek yogurt (“Mom” prefers organic)
3 tbsp. olive oil
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh chives
1 tbsp. white wine vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
1/4 tsp. each salt and pepper


Cook penne according to package directions. Rinse in cold water and drain.

Toss together pasta, kale, cabbage, apple, carrot and cranberries.

To make Creamy Yogurt-Herb Dressing: Whisk together yogurt, olive oil, parsley, chives, vinegar, garlic, mustard, salt and pepper.

Drizzle dressing over salad and toss well to coat. Sprinkle almonds, pumpkin seeds and chia seeds over salad before serving.


Add crumbled goat cheese if desired.
For added protein, add tofu, cooked shredded chicken or tuna.

*Recipe and image courtesy of Pasta Fits.*

Fresh, lively summer veggies are perfect for grilling, and this chimichurri sauce dresses them beautifully! Handfuls of basil and parsley blended with finely chopped garlic gloves, olive oil, and a little salt & pepper…and you have a gorgeous sauce!

Grilled Garlic and Summer Squash Skewers with Chimichurri

Chimichurri Sauce


¼ cup finely chopped fresh parsley leaves
¼ cup finely chopped fresh basil leaves
3 garlic cloves, minced
½ cup extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper



12 large garlic cloves
Organic olive oil, for drizzling
1 medium zucchini, sliced ½ inch thick
1 red bell pepper, cored, seeded, and cut into 1-inch pieces


For the chimichurri, in a large bowl, combine the parsley, basil, garlic, olive oil, salt, and pepper. Set aside.

Preheat the oven to 350˚F.

For the skewers, place the garlic cloves on a small baking sheet, drizzle with the olive oil, and toss well. Roast until lightly golden, about 10 minutes. Transfer to the bowl of sauce. Add the zucchini, yellow squash, and bell pepper to the bowl and toss well. Thread the vegetables and garlic cloves onto skewers and set aside.

Preheat a grill pan over high heat or an outdoor grill to high. Grill the skewers until lightly brown and cooked through, about 3 minutes per side. Drizzle with any remaining sauce and serve hot.

*Recipe and image courtesy of Veronica Bosgraaf, founder of Pure Organic and author of the Pure Food cookbook.*

Memorial Day weekend is here! If you are looking for a healthy, creative meal that can be served at your backyard bash, this delicious Hummus Pizza with Arugula and Wild Mushrooms by Veronica Bosgraaf is full of flavor! Whether you make your own organic pizza dough, or buy store bought pizza dough to save some time, it is up to you! As a busy momma, I know how important time-saving shortcuts can be when cooking and baking with little ones underfoot!

Hummus Pizza with Arugula and Wild Mushrooms


Pizza Dough
¾ cup almond milk, homemade (page 34) or store brought
1 ½ teaspoons grapeseed oil, plus more for bowl
1 ½ teaspoon organic cane sugar
1 cup white whole-wheat flour, plus more for kneading
1 (1/4-ounce) package rapid rise dry yeast
½ teaspoon sea salt
¾ cup whole-wheat flour

2 tablespoons grapeseed oil
4 cups sliced mixed wild mushrooms
1 cup of fresh lemon juice
Sea salt and freshly ground black pepper
½ cup hummus, homemade (page 37) or store-bought
2 cups of loosely packed arugula
¾ cup sliced cherry tomatoes


1 For the dough, heat the almond milk and oil in small saucepan set over medium heat and set aside.

2 In the bowl of a food processor, pulse the sugar until it is finely ground. Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine. With the machine running, slowly put the hot almond milk through the feed tube. Add the whole-wheat flour ¼ cup at a time, pulsing until the dough pulls away from the sides of the bowl.

3 Transfer the dough to a floured work surface. Knead for 4 to 5 minutes, and then shape into a ball. Put the dough in a large oiled bowl and cover loosely with plastic wrap. Let it rise in a warm place until doubled in size, 1 to 1 ½ hours.

4 Preheat the oven to 425 F. Dust 2 baking sheets lightly with flour and set aside.

5 Punch down the dough and divide it into 4 equal pieces. Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch thick. Transfer 2 crust to each of the prepared baking sheets and prick the surfaces all over with a fork. Let it rest for 10 minutes.

6 Bake the crusts until golden brown, 12 to 15 minutes. Set aside.

7 For the toppings, heat the oil in a large skillet set over medium-high heat. Add the mushrooms and cook, stirring, until golden brown, about 4 minutes. Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper.

8 Assemble the pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top.

Serve immediately. Enjoy!

Serves 4.

*Recipe and image courtesy of Veronica Bosgraaf, founder of Pure Organic and author of the Pure Food cookbook.*

Wake up and smell the baobab juice! This delightful, freshly squeezed juice has the addition of Baobab fruit powder, which is nutritious and a rich source of vitamin C, providing you with natural energy to kick off your day!

Pandavita Baobab Juice 1

Fresh Baobob Juice


1 tsp PandaVita organic baobab powder
4 large carrots, peeled (“Mom” prefers organic)
4 oranges
2cm fresh ginger root


Wash and peel the carrots.
Add the carrots and fresh ginger root to a juicer and juice them together.
Peel and juice the oranges to create a separate juice.
Mix the two juices together while adding the baobab powder.
Drink and enjoy!

Tip: If the juice is too thick, add a little water and mix well until the right consistency.

*Recipe and image courtesy of PandaVita.*

Move over veggie kabobs, frozen black bean burger patties, tofu and salads! Derived from pecans, garbanzo beans and spices – all you need is the Neat Original Mix for a great-tasting meatless burger. Whether you’re a vegan, vegetarian, trying to eat less meat or just want to be a good host – it’s not always easy coming up with great-tasting, meatless options for cookouts. neat has you covered, delivering an all-natural, high-quality protein with ingredients people know and can pronounce.

neat Meatless Burger


1 Pack of neat Original Mix
1 egg or neat egg substitute
¼ cup water
½ cup diced vegetables


Combine all ingredients & mix well. Form mixture into four patties. Brown for 3 ½ minutes on each side in a non-stick skillet over medium heat. Place on a toasted bun; top with desired condiments. “Mom” loves fresh slices of tomato and avocado on top, or guacamole & swiss cheese! Enjoy!

*Recipe and image courtesy of neat.*