Healthy Recipes

As we get older (and no, we will NOT reveal our real ages), we’ve been thinking more about the connection between what we eat and how we feel and look … inside and out.  The link is quite strong. Take berries for example. Strawberries, blueberries, and blackberries are rich in antioxidants, which protect against the daily wear and tear of our cells and cell membranes and guard against premature signs of aging. And then there are foods like Swiss chard, kale, spinach and other dark green leafy vegetables that contain vitamins A and C (both powerful antioxidants), vitamin K, a strong bone builder, and a nutrient called biotin, good for the health of hair and skin. On this week’s Cooking with the Moms radio podcast, we outline both everyday and surprising foods that boost beauty and keep us young … and we serve up two recipes filled with life-enhancing ingredients: Apple, Rhubarb & Berry Crisp and this Rustic Red, White and Green Pizza. Our intern, Catherine, joins us on the show, and she helped with all the research. We haven’t met too many kids who don’t love pizza, so we cooked up this thin-crust pizza with a 16-ounce pizza dough, sauteed red onion and Swiss chard, basil pesto, and fresh mozzarella cheese. When you buy Swiss chard—this happened to be an organic bunch—wash it well, and then slice the leaves away from the stems. Give the leaves a rough chop and then saute in extra virgin olive oil just like you would spinach. It takes about seven minutes on medium heat for the leaves to soften up compared to spinach, which takes about three minutes. If you can’t find Swiss chard at the market (though this time of year it’s EVERYWHERE), use a 6-ounce bag of baby spinach instead. Before the cheese melts … after the cheese melts. Rustic Red, White and Green Pizza Makes 2 Smallish Pizzas, 6 Servings When we dream up nutritious recipes for families, we always think about keeping things flexible. So in the case of this recipe, if “green” is not your family’s favorite food color, saute diced red or orange bell peppers and use those instead. Or sub out the green with sliced mushrooms. For more tweaks, you can sprinkle with fresh thyme for a more herb-y flavor or use goat cheese or feta in place of the mozzarella. 2 teaspoons extra virgin olive oil, divided 1/2 red onion, cut into 1/4-inch pieces One 12-ounce bunch Swiss chard (leaves alone weigh 9 ounces), washed, leaves trimmed from stems, and roughly chopped One 16-ounce pizza dough, brought to room temperature 2 tablespoons basil pesto One 8-ounce ball fresh mozzarella cheese, cut into 14 thin slices 1. Preheat the oven to 425°F. 2. Heat 1 teaspoon of the oil in a large nonstick skillet or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until it softens and browns, about 5 minutes. Stir in the Swiss chard and continue to cook, stirring frequently, until the chard wilts and softens, about 7 minutes. Set aside. 3. Lightly oil or spray two small baking sheets with nonstick cooking spray. Divide the dough in half and place on each of the baking sheets. Top each dough ball with 1/2 teaspoon oil. Use your fingers and the heel of your hands to gently stretch and flatten each dough ball until it covers most of the baking sheet. The dough should be thin and the shape can be oval, round, or just plain ol’ rustic. 4. Spread 1 tablespoon of basil pesto evenly over each of the pizzas. Top evenly with the red onion and Swiss chard mixture. Arrange the mozzarella slices evenly over each pizza. Place the baking sheets in the oven and bake until the bottoms are golden brown and the cheese is melted and bubbly, 12 to 15 minutes. (Depending on the size of your baking sheets, you may need to cook the pizzas one at a time.) Slice and serve. Nutrition Information per Serving:   320 calories, 16g fat (6g saturated), 400mg sodium, 35g carbohydrate, 2g fiber, 13g protein, 60% vitamin A, 15% vit

I wrote a post a couple weeks ago listing my Top 10 Ways to Save Money on Real Food. I talked about why I save with Amazon Subscribe & Save. In the comments, some people wanted to know what I buy on Amazon Subscribe & Save. If you are planning on getting started with Amazon Subscribe & Save, I hope this post gives you some ideas of what you can add to your order. How To Use Amazon Subscribe and Save In case you’re not familiar with Amazon Subscribe and Save, here’s how it works. Think of an item that you buy over and over again. Like paper towels, maple syrup, that kind of thing. If you’re buying it in bulk (i.e. a case of something) look for something that has a long shelf life and you can store in a cupboard or in the garage. Like natural soda pop, batteries, paper towels, dog food. Now, go to Amazon Subscribe & Save and start shopping. The shipping is FREE (you don’t have to be a Prime member). You just have to have 5 items in your Shop & Save delivery, in order to save 15%. Click here to read more about how to save money with Amazon Subscribe & Save. What I Buy on Amazon Subscribe and Save OK, so here’s my list… 1. Ziploc Freezer Bags Ziploc Freezer Bags – THis is one of those plastic things I can’t seem to find a way to stop using. We don’t use a ton of them but they come in very handy for freezing that roasted pumpkin that you want to use later to make soup. 2. Ziploc Sandwich Bags Ziploc Sandwich Bags – Another thing we use, mostly for Kate’s lunches. 3. Kitchen Trash Bags Kitchen Trash Bags – Another plastic thing I still buy. 4. Grain-free Cat Food Grain-free Cat Food – Most cat foods are full of grains. This doesn’t make sense because cats are carnivores. I used to buy specialty grain-free cat food at the pet store. I had to go out of my way to go pick up a bag, and it used to be a pain when we’d run out. Now that I have this cat food on Subscribe & Save, I never have to think about it. We always have cat food. 5. Organic Kona Coffee Beans Organic Kona Coffee Beans – This a Kona blend, featuring Hawaiian Kona beans blended with South American beans to create a cup very similar to 100% Kona — at a fraction of the cost. 6. Paper Towels Paper Towels – I love never having to go to Costco again to buy paper towels. Now they just show up on my front doorstep every few months. 7. Toilet Paper Toilet Paper – Ditto on the paper towels (above). No more Costco! 8. Batteries Batteries – Never run out of batteries again. And you don’t have to go to Target or a hardware store to get them. 9.Feline Pine Cat Litter Feline Pine Cat Litter – We have 2 cats and I’ve tried all kinds of cat litters and litter boxes. This is the one I like the best. It’s composed of 100% natural pine. It’s totally odorless and super easy to use, especially if you get a special Sifting Litter Tray that is designed to be used with it. 10. Kitchen Sponges Kitchen Sponges – Again, one of those dumb things that you always run out of and you have to make a special store to the grocery store. I never shop at the regular grocery store — I only go to Trader Joe’s and Whole Foods and the farmer’s market, so going to the regular grocery store is a pain. Now I just get these shipped directly to me and I never have to worry about it. 11. Olive Oil Potato Chips Olive Oil Potato Chips – Now we’re getting to the good stuff! We love these olive oil potato chips. We used to buy them at Trader Joe’s but it’s so much easier to just order them on Subscribe & Save. 12. Maple Syrup Maple Syrup – Maple syrup has a lot more minerals and vitamins than white sugar. Grade B Organic is the best one to buy because it has a richer flavor and a higher nutrition content. 13. Non-Chlorine Bleach Non-Chlorine Bleach – I use non-c

Elizabeth Smith Perhaps it’s because I have children or maybe it’s the wide range of products now available, but I choose organics more often than ever. And I’m not alone. More and more organic products are available every year; the organic market has grown, on average, more than 20% per year over the last 7-10 years, making the fastest growing segment of agriculture.” What are “organics”? Organic products are grown in environmentally friendly ways, without toxic or persistent agricultural chemicals. Organic agriculture is a production method that emphasizes the use of renewable resources and the conservation of soil and water to enhance environmental quality. Seal of approval. Since 2002, all organic food products sold in the US are required to meet strict Federal standards managed by the USDA. These standards include: Soil and plants cannot be treated with toxic chemicals or persistent pesticides No toxic fertilizers or sewage sludge can be used to promote growth GMOs are not allowed in the field or in processing Animals are fed organic feeds, provided outdoor access and clean water, and their natural behaviors must be accommodated. Synthetic growth hormones and antibiotics are forbidden in animal production Opting for organic. Choosing organic food supports farmers and producers who believe in good health, quality foods and earth-friendly sustainable agricultural practices. Our friends at the Organic Trade Association put together these six simple reasons to reach for organics: Organic products meet stringent standards. Organic production reduces health risks. Organic farms respect our water resources. Organic farmers work in harmony with nature. Organic producers are leaders in innovative research. Organic farming helps keep rural communities healthy. Looking for choices? As the first national certified organic grocer in the US, Whole Foods Market® has organics in every aisle – from produce, pantry staples and artisan cheeses to meat and poultry, dairy and body care. You won’t find a bigger selection than at our stores. Why do you choose organics? I welcome your thoughts in the comments below.

Do you cook with tilapia? Tilapia is farm-raised and rather mild in taste. I usually lean toward more flavorful fish, that said, this recipe is one of the best recipes I’ve ever made with any white fish. The flavor is all in the crust, a mixture of sun-dried tomatoes, Parmesan cheese, breadcrumbs and spices—perfect to liven up tilapia, or another mild white fish like snapper or cod. Continue reading "Baked Tilapia with Sun-dried Tomato Parmesan Crust" »

New data shows cooking at home may be cutting into our exercise time. If this dilemma applies to you, use our tips to make time for both exercise and meal prep. ** This is only a summary of our content.**

I’ve never combined strawberries and peaches in a baked dessert before and now that I’ve tried it, I’m not sure why I waited so long.  Two of my all-time favorite desserts are Peach Cobbler and Strawberry Shortcake and this cobbler basically combines the two flavors – especially if you top it with a dollop of whipped cream or a scoop of vanilla ice cream!(...)Continue reading Strawberry Peach Cobbler with Almond Biscuit Topping © Pinch My Salt, 2013. | Permalink: http://pinchmysalt.com/strawberry-peach-cobbler-with-almond-biscuit-topping/ | Feed enhanced by Better Feed from Ozh

The restaurant of the future: You browse through the menu on an iPad, then place your order electronically and eat your meal (or attempt to, anyway) while swinging through the air. At Lucky Robot Japanese Kitchen, a laid-back café near downtown Austin, the future is the present. We went for Sunday brunch (really lunch for me), and I ordered their Yuzu Miso bowl with brown rice and a mimosa. As we waited for our food, we watched the server bring an interesting-looking appetizer to a nearby table.The dish was an oxymoron in food form: Deep-Fried Brussels Sprouts. I got an order out of curiosity, and it ended up being my favorite thing on the table! (Sorry for the blurry photo. It’s hard to take a picture while you’re swinging!)More highlights from the trip: Coconut Caramels – one of the many treasures I found at the Wheatsville Co-op.New India Cuisine – An unassuming restaurant, but the food is fantastic. At Indian restaurants I always like to try a variety, so I ordered Malvani Coconut Curry, Saag, and Millionaire’s Curry. Matt got samosas and Chicken Tikka Masala, un-pictured for obvious reasons! (And yes, I accidentally used his real name in a post a few weeks ago. So I guess calling him S now would be really dumb. In retrospect, it was probably just dumb to use a nickname in the first place. I try to respect the privacy of my non-blogging friends, and I’d seen other bloggers give fake names to their boyfriends, husbands, children… but yeah, maybe it was not my best idea.) Counter Culture – I ordered a lentil loaf and a side order of cashew cream macaroni and cheese. Although it wasn’t my favorite meal of the trip (the loaf was dry and macaroni a bit bland), it got better once I added a little salt and asked for extra ketchup. Their homemade ketchup was really good. It was hot out, so we ate a lot of ice cream on the trip! Peanut Butter Chocolate Swirl from Licks (which has both vegan and non-vegan ice cream), and Coconut soft-serve from Sweet Ritual (The owner is super nice… she even set out a tray of free samples for us). And the ice cream from Thrice Café, reviewed in my previous Austin post… this was our hands-down favorite. Ten Thousand Villages – A non-profit organization dedicated to fair trade. They sell intricate jewelry, accessories, home décor, and gifts skillfully crafted by artisans in third-world countries, and all of the profits go back to the village that made each product. Plus, when a store offers free chocolate samples, it instantly becomes my new favorite place to shop. Obviously I purchased one of the chocolate bars… You know, to help the cause. Any excuse to buy chocolate = win.Link of the Day: ……..Peanut Butter Oreos

Use the grill for this unique salad recipe.

Harvindar Singh I might have the best job ever. I’m the Local Forager for Whole Foods Market®’s stores in Northern California & Reno. That means I travel all over one of the most diverse culinary regions of the country in search of new flavors. When I find the good stuff, I help get it on our shelves. Most people want to know, “How did you land that gig?” Well, I got started in food in 2000 when I moved my family to a small Victorian seaport in Port Townsend, Washington. I took a job with a local farmers’ market and worked as a Food & Farm Coordinator for Washington State University Extension.  I realized I had a knack for helping small businesses grow. Over the next few years, the Port Townsend Farmers Market became one of the fastest-growing community markets in the country. I loved it there, but I knew I wanted to come to the Bay Area. When I saw an opportunity at Whole Foods Market, I went for it. The second thing people want to know is, “What are you looking for when you’re out foraging?” Most of the time I’m drawn to the people behind the product. Of course, whatever they’re making has to be killer, too. Once I’ve found something delicious and interesting, I meet with our buyers to figure out how to bring it in. Some producers are ready to go from day one, but others need a little help with things like packaging or ingredient sourcing. Helping people at this stage is one of the most rewarding aspects of my job. We also have a unique service called the Local Producer Loan Program (LPLP). Through this program, we’re able to offer low-interest loans to small-scale producers. We direct resources to folks who have the vision to make truly great products, so they can scale up without sacrificing quality. St. Benoît Creamery is a prime example of the LPLP in action. Owner Benoît de Korsak churns French-style organic yogurt and rich organic milk. Their Jersey cows graze on lush, open pastures every day, and all the fruit used in their small-batch yogurt is sourced within 100 miles of the dairy. Their first loan paid for the remodel of an old milking parlor into a full production creamery, and their second was used to launch their Jersey milk operation. The milk is topped with a layer of cream, and it’s outrageously good. The Local Producer Loan Program has allowed Benoît to nearly triple his production, hire more people and expand his offerings to more Whole Foods Market many of our stores all over the nation. Another success story is Three Twins Ice Cream. Founder Neal Gottlieb started selling ice cream at the Berkeley farmers’ market out of an old freezer in 2005. From day one his ice cream was pretty awesome. It’s made with real cream, real eggs and is sweetened with evaporated cane juice. Seven years later, with help from our Local Producer Loan Program and other financiers, he built a 4,200 square feet ice cream facility in Petaluma, CA and went national with Whole Foods Market. Prior to that, every pint of their ice cream was mixed, packed and labeled by hand. The new facility allowed him to ramp up his production without losing any quality, and you can now find Three Twins Ice Cream in nearly all of our stores. To me, local is about fostering community and bringing people together to celebrate local food and farms. The Local Forager program helps build those connections and strengthen our local food system. All in all, I’d say it’s a pretty cool gig.  Visit Harvindar's forager Facebook page for more foraging adventures! Do you have a favorite local product? Tell us all about it in the comments below, and we’ll get foraging!

Whew! Snack Girl doesn’t know what temperature it is in your neck of the woods, but here it is hot.... continue reading