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Roasted Vegetables with Balsamic Reduction

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Roasted VegetablesThe vegetables can vary with the season, what you like, and what’s fresh in the market. The main thing to do is make sure that each is roasted to the perfect point of doneness — which will take a few separate pans.

This delicious recipes was created by mother-daughter duo Terry and Tracy Paulding, of Paulding & Co. Their comapny specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises.

Roasted Vegetables with Balsamic Reduction

Ingredients

1/2 cup balsamic vinegar (not the super expensive kind, but make sure it’s from Modena)
1 small, firm globe eggplant
Handful of small sweet red (or yellow or orange) peppers
2 ripe tomatoes, if in season
1 red onion or bunch of spring onions
12 asparagus, if in season
2 medium zucchinis and/or golden zucchinis
1 yam
1 Portobello mushroom (optional)
Salt & freshly ground pepper
Extra virgin olive oil as needed
2 Tbs. chopped Italian flat-leaf parsley

Preparation

One day in advance, pour the balsamic vinegar into a shallow pan. Let sit uncovered at room temperature overnight. You will have thick balsamic syrup by morning! Pack this into a jar or squeeze bottle. If it’s too thick, thin with a little bit more vinegar. This will keep at room temperature, so feel free to make more and use it on other dishes.

Prepare several baking sheets, by covering them with parchment and brushing the parchment generously with olive oil. Preheat oven to 375°F.

Wash all the vegetables. Split the peppers in half and seed them Top and tail the eggplant, and slice thickly. Thickly slice tomatoes, trim asparagus by snapping off the bottom fibrous stalks and then cutting them straight. Peel onion and cut into 6 even round slices, or wash spring onions. Wash, trim and slice zucchini lengthwise into 1/4 inch thick slices; halve these if zucchinis are large. Without peeling, cut yam in thick rounds. Leave Portobello whole, but trim stem. Place tomatoes, onion and mushroom on one oiled sheet. Blot eggplant dry (if salted) with paper towels and place on another oiled baking sheet with the peppers and asparagus. Place zucchini and yam slices on another sheet. Brush or drizzle all the vegetables with oil. Lightly salt each pan of vegetables, and put in the oven to roast.

Roast until vegetables are lightly golden. Eggplants should be soft, and tomatoes may become very soft. This should take from 15-25 minutes, depending on oven conditions and thickness of slices. Once the mushroom is done, slice it neatly.

Arrange vegetables into a “tapestry” on a platter. Before serving, dress with the balsamic and garnish with parsley.

Vegetables can also be grilled, but watch carefully so they don’t burn.

Makes 6 generous servings.

*Recipe and image courtesy of Terry and Tracy Paulding, of Paulding & Co.*

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Healthier Snacking On-the-Go!

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KIND GreenWith the holidays right around the corner, families will be on the go between the grandparents houses, holiday shopping, and more! Why not pack some healthy snacks to curb reaching for unhealthy foods while at the mall or at cousin Suzie’s house, and tuck these little goodies in your purse or diaper bag instead.

KIND Yellow

KIND Bars

To say we love these little bars of deliciousness would be an understatement! KIND Bars are our new favorite “go-to” snack for when we are on the move. Plus, if you struggle with getting your little to eat their daily dose of whole grains like buckwheat, amaranth, or quinoa, try sneaking them with KIND Healthy Grains in their hard to resist flavors like Peanut Butter and Vanilla Blueberry. We admit, we like to sneak them in too!

Flax Paks

Flax Paks

With Carrington Farms Flax Paks, you can now add Organic Milled Flax Seeds to a healthy diet on-the-go! Packed in portable and convenient single serve packets with a pre-measured daily dosage, Flax Paks answer all the needs for a busy and health-conscious family. With no refrigeration necessary, ready-to-eat Flax Paks can be used at after-school activities, in the car, at home, and more. It’s easy – simply add a pouch of Flax Paks into yogurts, cereals, oatmeal, smoothies, baked goods, or salads to ensure that the entire family is getting a healthy and beneficial serving of Omega 3s, Omega 6s, fiber, and lignans.

Fruit Bliss Medley

Fruit Bliss

As good as the name implies, Fruit Bliss offers a selection of all-natural, unsulfured fruit that is just as sweet and juicy as fresh fruit! Made using high-quality whole fruit sourced from Turkey, France and Tunisia, Fruit Bliss’ sun-sweetened whole apricots, plums, dates and figs are infused with moisture to deliver a deliciously juicy fruit every time. Packed with fiber and essential vitamins, Fruit Bliss snacks are Non-GMO Project Verified, Vegan and OU Kosher certified and available in five varieties in perfectly portioned 1.75 oz packages that will satisfy a sweet tooth and pack easily when real fruit may not be an option due to spoilage. We are loving the apricots – YUM!

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

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Fall Harvest Bisque

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Fall Harvest BisqueThis spice-infused soup reminds us of everything to love about Fall weather – cool evenings, chats by the fireplace, and the changing colors of the leaves. Made to serve a crowd, it can be cut in half if need be.

Fall Harvest Bisque

Ingredients

2 Pounds 1/2 Inch Diced Butternut Squash (1 Large Squash)
1 Pound 1/2 Inch Diced Sweet Potato (1 Medium Potato)
1 Medium 1/2 Inch Diced Carrot
3 Tbs Olive Oil
2 tsp Salt
1/4 tsp Ground Allspice
1/8 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1/4 tsp White Pepper
Small Pinch Ground Clove
Small Pinch Cayenne Pepper
1 tsp Fresh Minced Garlic
1/4 Cup Minced Yellow Onion
3 Cups Unsweetened Almond Milk
2 Cups Soy Milk
1 Tbs Salt
Juice of one orange

For Garnish:

1/2 Cup Roasted and Salted Pumpkin Seeds
1/2 Cup Air Dried Corn
1/2 Cup Fine Chopped Celery Tops

Preparation

Preheat oven to 375* with oven rack in middle of oven.

Peel and dice all vegetables, keep all cuts the same size. Place diced vegetables in a bowl and coat with 3 tbs olive oil and 2tsp salt. Pour coated vegetables on a baking sheet and bake for 25 minutes or until fork tender. Stir vegetables around half way through cooking (not looking for browning, just cooked evenly). While vegetables are cooking, place a 2 quart sauce pan over medium heat. Pour Almond milk, soy milk, allspice, nutmeg, cinnamon, white pepper, clove, cayenne, minced garlic, minced onion and salt into pan. Bring all ingredients to a simmer (Do not boil) and cook for 5 minutes. Once vegetables are soft place all vegetables and seasoned Almond/soy milk in a 8 cup blender. Starting on low speed blend until smooth. You may add more almond or soy milk to thin bisque as wanted. Pour soup into bowl and top with pumpkin seeds, dried corn and celery tops.

Makes 10, 6 ounce servings (Vegan/ Gluten Free).

*Recipe and image courtesy of Chef Jason Arms of Metropolis (www.metropolisaz.com)*
Owners: Mark Howard, Tom Jetland, Mark Dillon

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Green Slush

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GreenSlush_JPAFor an icy snack, whirl up this mix of fruits and sweet white grape juice. Using the ripest fruit gives the sweetest flavor. For honeydew melon, this means taking the paler, juicier part near the center of the melon rather than the green flesh closer to the rind. The banana should be super-ripe.

Green Slush

Ingredients

2 cups cubed ripe honeydew melon, frozen

1 cup peeled and cubed kiwifruit, frozen

1 ripe small banana, pre-peeled and frozen

½ cup 100% white grape juice, chilled

Preparation

Place the frozen melon and kiwi in a food processor. Slice the frozen banana and add it to the other fruit. Pour in the chilled 100% juice. Whirl and pulse until the mixture is an icy slush. Immediately spoon the slush into plastic cups and serve.

*Recipe and image courtesy of JuiceCentral.org.*

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Heirloom Tomato Gazpacho

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hierloom_tomato_gazpachoThis recipe courtesy of Mommy Hiker  is SO easy, there’s no reason you can’t have this staple in a pitcher in your fridge all year long! Enjoy!

Heirloom Tomato Gazpacho

Ingredients

4 large tomatoes
4 celery stalks
4 small persian cucumbers, peeled
1/4 red bell pepper
1 clove of garlic
2 tbsp red onion
1 avocado
1/3 cup of olive oil
Juice of 1 lime
salt and pepper to taste

Preparation

Finely dice the first 6 ingredients and toss them into the food processor and top it off with the juice of 1 lime and a bit of salt and pepper. Pulse the processor just a few times while adding olive oil. Chill, then serve with a garnish of sliced avocado (and feel free to add any fresh herbs you have on hand!) Voila! That is literally it! 10 Minutes, TOPS! Enjoy with a great Sauvignon Blanc!

*Recipe and image courtesy of Mommy Hiker.*

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Tofu Agrodolce

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Tofu AgrodolceSimple yet sophisticated, this is tofu with a Tuscan twist!

Tofu Agrodolce

Ingredients

⅓ cup extra virgin olive oil
3 sprigs fresh rosemary, stemmed and roughly chopped
2 cloves garlic, roughly chopped
1 (14 oz) package House Foods firm tofu, sliced into even 8 slices
2 tbsp olive oil
2 shallots, finely chopped
⅓ cup red wine vinegar
¼ cup honey
1 cup cherry tomatoes, chopped
1 sprig rosemary, chopped

Preparation

Whisk together the olive oil, rosemary, garlic, and salt and pepper. Add tofu to a large zip top bag and pour the marinade over them. Place in fridge, press between two plates, and marinade for at least 2 hours.

Heat grill to medium high heat.

Meanwhile, add the olive to a saucepan over medium heat. Once hot, add the shallots and sauté until tender. Add the vinegar, honey, and chopped cherry tomatoes. Let simmer for 10 minutes until it reduces and thickens. You want the sauce to coat the back of a spoon. Stir in chopped rosemary.

Remove the tofu from the marinade letting excess marinade drip off. Season again lightly with salt and pepper. Grill tofu on both sides for 3-4 minutes each. Brush the sauce on the tofu the last minute of grilling. Serve tofu with extra sauce.

Serves 4-6.

*Recipe created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin, and courtesy of House Foods.*

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Introducing CleanSeries™ from Twinlab

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2022582_CSVeggie_Sport_Protein_VNL_85Tub_stg2“Mom” starts every morning with a protein smoothie complete with chia seeds, rice or soy protein, strawberries, 1 banana and all-natural peanut butter. So when she learned of the new CleanSeries™ line from Twinlab, she was excited to test it out! This new high performance line is Non-GMO and banned substance tested, certified gluten-free, and formulated without artificial colors, flavors or sweeteners.

The CleanSeries line features five products, two of which have “Mom” raving – the Veggie Protein and Soy Protein Isolate. Although “Mom” is not a vegetarian, but traditional whey protein powders cause her belly to bloat and feel uncomfortable, so she sticks to vegetarian-based powders for her smoothies. She also loves the fact that the Soy Protein Isolate contains no sugar!

2022583_CSSoy_Pro_ISO_70Tub_stg2

The five new products in the CleanSeries™ line include:

CleanSeries™ Sport Protein
· 23g of high quality protein per serving to support lean muscle growth*
· Promotes muscle repair and helps aid recovery*
· Enzyme-assisted formula to aid digestion

CleanSeries™ Whey Protein Isolate
· 23g protein per serving from premium cross flow ultra filtered Whey Protein Isolate
· Promotes muscle repair and helps reduce recovery time*
· No fat and only 2g sugar

CleanSeries™ Soy Protein Isolate
· 30 grams of superior quality protein per serving
· 100% soy protein isolate, a complete vegetable protein source
· Zero cholesterol and sugar free

CleanSeries™ Pre-workout Activator
· Total energy activator features clinically-studied herbal complex plus caffeine to deliver energy you can feel*
· Concentrated formula helps fight fatigue and boost endurance*
· Timed-release carb blend fuels intense, extended exercise*

CleanSeries™ Veggie Protein
· 21g vegetarian protein per serving to promote muscle repair and recovery*
· Enzyme-assisted formula to help aid digestion
· No cholesterol and no lactose

You can learn more about the new CleanSeries™ line on http://cleanseries.twinlab.com/.

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

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Smooch = Superfoods in a Handy Squeeze Pouch

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Smooch - GroupSend a Smooch in their lunchbox! For children (and adults, too!) Smooch is a 100% natural fruit snack that’s made with a blend of three fruit purees (not from concentrate), containing 5% chia seeds and 1% acerola cherry puree to keep little ones energized. Smooch is low in calories, gluten, dairy and nut free and is vegan and vegetarian-friendly. Smooch comes in a single serve pouch, perfect for packing in lunchboxes, backpacks and sports bags!

Smooch At Lunch

While the creators of Smooch wanted to offer adults the same fun and healthy snack option that kids are enjoying, “Mom” found these to be quite a hit with her little ones! Plus, “Mom” loves that each Smooch has two secret (or maybe not so secret!) superfoods that pack an incredible nutritional punch – chia seeds and acerola cherry.

Smooch - Apple Raspberry Peach

Smooches are currently offered in three delightful flavors, including Smooch Apple, Raspberry, Peach, Chia Seeds and Acerola Cherry, Smooch Mango, Pineapple Banana, Chia Seeds and Acerola Cherry, and Smooch Strawberry, Blueberry, Banana, Chia Seeds and Acerola Cherry. We are loving them ALL!

For more information or to order online, you can visit Smooch Snacks. We are hoping they come out with new flavors soon!

*Company generously provided samples and images for this piece.

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Tofu and Walnut Lettuce Cups

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Tofu and Walnut Lettuce CupsHere’s an Asian-style appetizer using organic tofu from House Foods that is perfect for late summer entertaining!

Tofu and Walnut Lettuce Cups

Ingredients

½ package (7 oz) House Foods Organic Tofu Firm, drained well
1 teaspoon olive oil
1 clove of garlic, minced

Sauce:
1 ½ tablespoon Miso (red or awase)
1 teaspoon soy sauce
1 ½ tablespoon hoisin sauce
1 teaspoon Sake
1 teaspoon sugar
½ cup chopped walnuts
½ teaspoon corn starch mixed with ¼ cup cold water

To Serve:
Lettuce, shredded carrots, chopped cilantro

Preparation

In frying pan, heat olive oil, garlic, and Tofu over moderately high heat, breaking up the Tofu into small pieces with a wooden spoon (can also be cubed beforehand according to preference). Cook until Tofu and garlic gets well toasted.

Add all the sauce ingredients and continue cooking for a few minutes, stirring constantly.

Add the water and cornstarch mixture in, stirring until mixture thickens. Mix walnuts in.

Serve them on lettuce cups, topped with shredded carrots and chopped cilantro.

*Recipe and image courtesy of House Foods America.*

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Tofu and Berry Popsicles

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Tofu_Berry_PopsiclesIt’s hard to argue that the best summertime treat is an ice cold popsicle. Even though ice pops are a sweet treat, the store-bought varieties can be full of high fructose corn syrup and artificial colors and flavors. Instead, try celebrity chefs Debi Mazar and Gabriele Corcos’ Tofu and Berry Popsicles for a refreshing and delicious dessert!

Made with House Foods Tofu, these popsicles are heaven sent in the hot heat! With the added benefits of soy and berries, this recipe brings together the sweet berries of the season along with the creamy texture of soft tofu. The celebrity couple explains, “Tofu is as versatile as sour cream, heavy cream, mayonnaise, cream cheese or ricotta and has allowed us to bring new life and a healthier component to many of our favorite recipes.” We also love that House Foods Tofu is non-GMO verified, certified kosher and gluten-free.

Tofu and Berry Popsicles

Ingredients

1/2 package (7 oz) House Foods Tofu Soft
2 cups strawberries or other berries, hulled and sliced
1/2 cup super fine sugar (“Mom” chose to use Stevia in the Raw instead to cut out the sugar)
1 1/2 teaspoons pure vanilla extract

Preparation

Add the berries to a bowl and toss with the sugar and the vanilla. Let sit out for 20 minutes so they become juicy.

Add fruit mixture to a blender or food processor and puree until smooth. Add the tofu and blend again until incorporated.

Divide the mixture into 4 popsicles molds. Freeze until firm, for about 4 hours.

Makes 6 Popsicles (3 ounces each)

*Recipe and image courtesy of House Foods Tofu and Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin.*

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