Orgain healthy kidsCan you believe it is almost time to send the kiddos back-to-school? This Fall, pack a healthier lunchbox with the addition of Orgain Healthy Kids! To add nutritional support to your child’s diet, especially for little who are extremely picky (we have all been there!), these organic nutritional shakes are the perfect addition. Available in 3 flavors, Vanilla, Chocolate or Strawberry, Orgain Healthy Kids provides 8 grams of organic protein, organic complex carbohydrates, organic fiber, a complete vitamin and mineral blend, and a blend of 10 different certified organic fruits and vegetables. It is gluten-free, and free of soy, preservatives, artificial sweeteners and corn syrup. Yes – it is truly a powerhouse!

We tested all three flavors in “Mom’s” kitchen, and loved the Chocolate flavor the best. Another great way to enjoy the shake is to add the Vanilla or Strawberry flavors to a fruit smoothie for a quick breakfast on-the-go or for an after school snack! We also created this little gem of a recipe!


Tiny Green Mom’s Monkeyin’ Around Shake


1 container Chocolate Orgain Healthy Kids drink
1 banana
1 6 oz. container Redwood Hill Farm Organic Goat Milk Yogurt – Vanilla (you can use plain for less sugar)
8-12 ice cubes


Place all ingredients in a blender. Blend until smooth. Serve and enjoy!

The story behind the brand is one after “Mom’s” own heart! After years of trial, Andrew Abraham, M.D., a practicing physician, father of two, and cancer survivor created an organic nutritional shake called Orgain Healthy Kids (

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

Yes – we know what you might be thinking! Kefir, in a quiche? Why, it actually tastes quite good and lends a creamy texture! We are loving this new discovery here at Tiny Green Mom, and decided to share our recipe. Yum!

For those sensitive to dairy, Redwood Hill Farm makes Goat Milk Kefir that is absolutely delicious!

Tiny Green Mom’s Zucchini, Bell Pepper and Kefir Quiche


2 Wholly Wholesome pie crusts

1 yellow bell pepper

2 zucchini

2 tsp. freshly chopped dill

10 cage-free, organic eggs

1 cup organic shredded cheddar cheese

1 cup Redwood Hill Farm Goat Milk Kefir

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 kefir. 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 kefir 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!

‘Tis the season for heavy, multi-course meals; too many fatty and sweet desserts; and one too many cocktails spent toasting the holidays. It’s a lot for a tummy to handle all at once, and for the digestively sensitive, it can produce a state of virtually perpetual bloating from November through January. Most attempts to remedy the side effects of too much cheer come after the fact, and may be too little, too late. Beat the belly bloat this holiday season, and choose to “go goat” instead! Redwood Hill Farm and Green Valley Organics make the only kefirs with Flourish – a custom blend of 10 live active probiotic cultures for optimal digestive tract and immune system health. Swap plain kefir for cream, buttermilk, evaporated or condensed milk in just about any holiday recipe to shave off unwanted calories, fat, lactose and cholesterol in everything from eggnog to mashed potatoes, holiday quick breads and so much more. “Mom’s” favorite use of Redwood Hill Farm Plain Kefir is to make moist, delicious banana bread!

Here are 4 reasons to “go goat” from RD Tamara Duker Freuman:

1.Goat’s milk is naturally lower in lactose than cow’s milk, making it easier to digest for people who are mildly lactose intolerant. In addition to its lower lactose content, goat’s milk is also widely regarded as being more easily digested than cow’s milk for other reasons. Scientists are still trying to figure out why this seems to be the case; some research points to a possible role of anti-inflammatory carbohydrates called oligosaccharides that are present in goat’s milk dairy, or to differences in the protein and fat structures.

2.Goat’s milk contains more of the amino acid tryptophan than cow’s milk, making it a great bedtime snack. Tryptophan is the precursor for serotonin, the neurotransmitter produced by our brain that trigger feelings of calm and sleepiness. Instead of a glass of warm cow’s milk before bed, why not try out a glass of Redwood Hill Farm goat milk kefir?

3.Goat’s milk dairy is as good of a source of calcium—if not better—than cow’s milk dairy. Not only is dietary calcium important to protect bone mineral density as we age, but it seems to have a preventive effect against colon cancer.

4.Unlike other calcium rich foods, goat’s milk actually seems to enhance iron absorption! This may make goat’s milk dairy a good swap for cow’s milk dairy among people who suffer from chronically low iron levels or anemia.

Lemon Kefir Sherbet


1 1/4 c sugar
1/2 c fresh lemon juice (Use organic Meyer lemons if possible)
4 cups Redwood Hill Farm plain kefir


Heat the lemon juice and sugar in a saucepan just until the sugar dissolves. Add kefir; stir. Chill in the refrigerator until very cold, about 4 hours. Pour into an ice cream maker and process according to manufacturer’s instructions.

*Recipe and image courtesy of Redwood Hill Farm.*

Cool, creamy and velvety on the tongue, our chilled avocado soup refreshes with a satisfying tanginess from our Redwood Hill Farm Kefir…even on the hottest summer days. It’s perfect for a quick entrée soup for the family, or portioned into shot glasses and topped with grilled shrimp for a party-worthy appetizer.

Chilled Avocado Soup with Roasted Corn and Pico de Gallo Garnish


1 Tbs. vegetable oil
2 ears of corn, roasted on a grill and removed from cob or 1 cup corn, fresh or frozen and thawed

1 large tomato, halved with seeds removed
1 small white onion, finely chopped
1/4 cup chopped cilantro
2 tsp. seeded and chopped jalapeno pepper (to taste)
Juice from 2 limes
Salt to taste

3 ripe avocadoes, pitted and peeled
2/3 cup frozen peas
1 cup Redwood Hill Farms Plain Kefir
1/4 cup chopped cilantro
1 Tbs. chopped white onion
2 tsp. seeded and chopped jalapeno (to taste)
Juice of one lime
1/3 to 1/2 cup warm water or gluten-free chicken broth
Salt to taste


1. To roast the corn on the stovetop, heat oil in a sauté pan over medium high heat. Add fresh or frozen and thawed corn kernels and cook 5 to 7 minutes, until the corn is golden and toasted. Set aside.

2. To make the pico de gallo, chop tomato in to very small pieces and mix with onion, cilantro and jalapeno pepper. Stir in lime juice and roasted corn; add salt to taste and set aside.

3. To make the soup, place avocados, peas, kefir, cilantro, onion, jalapeno and lime juice in a blender. Puree until smooth. Add warm water or chicken broth to thin out the soup. Add salt to taste.

4. Divide soup between four or six bowls and top with Roasted Corn and Pico de Gallo Garnish. Serve with your favorite hot sauce.

Serves 4 to 6


*Recipes and image courtesy of Green Valley Organics and Redwood Hill Farm .*