Don’t Forget Breakfast This Thanksgiving

As we gear up for Thanksgiving, we have the turkeys prepped and the menu planned. If you’re like me, breakfast is the last thing on my mind. Breakfast shouldn’t be too complicated, because from the moment the coffee is brewing, I am busy.

To help make the morning more enjoyable and less stressful, here are several recipes that are quick, easy and delicious. Some of these recipes you can make the night before and reheat that morning. They can even become a new yearly tradition.

Crustless Zucchini and Basil Mini-Quiches

2995536015_3a950ae2e4_oMakes 4 Dozen


  • ¼ cup cornstarch
  • 1 ¼ cup whole milk
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup heavy cream
  • ¾ teaspoon kosher salt
  • 1/8 teaspoon nutmeg
  • 1 tablespoon olive oil for pan
  • 4 cloves garlic, minced
  • 2 small zucchini, grated
  • ¼ cup grated Gruyere or Parmesan cheese
  • Fresh basil, finely chopped

Heat oven to 450°F.

Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in a 1/2 cup of milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, the salt, and the nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.

Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini and stir until just softened, another 3-4 minutes. Remove from heat.

Oil mini muffin tins well. Put a pinch of grated cheese, a teaspoon of zucchini mixture, and a pinch of chopped fresh basil, into each muffin cup. Pour 1 tablespoon of batter into each muffin cup.

Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.

Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400° oven for about 5-10 minutes.

Spiced Crock-Pot Porridge

img_1555Makes about eight 1-cup servings; recipe can be doubled.


  • 2 cups steel-cut oats
  • 8 cups water
  • ½ cup dried cranberries
  • ½ cup chopped apricots
  • ½ cup chopped dates
  • ½ cup chopped figs or raisins
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • ¼ cup brown sugar
  • ½ vanilla bean, split, or 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Zest of 1 orange

Toppings: Chopped roasted nuts, jam, fresh fruit, more dried fruit, milk, yogurt, leftover eggnog

Combine everything except the orange zest and toppings in the bowl of a 3-quart or larger slow cooker. Set the cooker on its lowest cook setting (“LOW” or 8-10 hours), and leave overnight.

If you happen to get up during the night, give the porridge a stir as you pass by. If not, no worries.

In the morning, break up the thin film that forms over the top of the porridge and stir it in. Scrape the sides and bottom. Stir in the orange zest.

Serve with toppings. Leftover porridge will keep refrigerated for at least a week. Reheat with a little milk or water to make creamy again.

Lemon Scones


  • 2 cups flour

  • 1/2 cup sugar

  • 4 teaspoons baking powder

  • Pinch of salt

  • 1/2 cup butter

  • 1 egg, plus enough milk to make 3/4 cup

  • 1 teaspoon lemon extract

  • Juice of 1/2 lemon

  • Zest of 1 lemon

Preheat oven 425° F

Mix flour, sugar, baking powder, and pinch of salt in a bowl.

Add butter and mix in a processor on “pulse,” or rub together with your fingertips until it looks like a crumble or bread crumbs.

Break an egg in to a measuring cup and add milk up to the 3/4 cup mark, and lightly beat with a fork.

Add the egg/milk mixture to dry ingredients and mix just until well combined. (Do not overmix).

Feel free to add extras at this step, such as lemon zest, cranberries, blueberries, chocolate chips, raisins, pieces of apple, or currants. There are unlimited possibilities!

Place spoonfuls of the mixture on a baking sheet and bake for approximately 15 minutes.

Tip: Keep on eye on them, because depending on the size you make, they may cook more quickly. Also, leave some space in between the scones because they grow. Serve plain or with butter or jam.

Eat up and enjoy!

Healthy, Delicious, and Fresh Packed Lunch Ideas

8459976360_3c160f881d_bNow that the kids in back and school, the routines can begin again. In my house we prepare for school the night before by making sure the homework is checked, clothes are picked out, and lunch is packed. Often times, I find that we get stuck in food ruts and pack the usual sandwich and carrot sticks. To battle the food rut I look to the internet to search for new and healthy ideas, and I get overloaded with options.

Here are a few new favorite foods that are loved in our house so far:

Whole-wheat “Pita Pizza” (toasted in the toaster oven and then served cold)Pita_pizza_(17188259486)Organic Ham and Cheese Rolls

Whole-wheat waffle sandwich stuffed with fresh fruit or jelly

6995490557_690963d7ff_oPlain yogurt with a variety of delicious add ins

  • Granola
  • Peanut or Almond Butter
  • Fresh Fruit
  • Vanilla Extract and Coconut Flakes
  • Honey
  • Vanilla Extract and Mini Chocolate Chips



Frozen Smoothie

Apple with Peanut Butter

8466410432_65a56dbe8a_oWhole-wheat carrot applesauce muffins

Carrot_Cake_Muffins_(4135137580)Grilled Cheese with Pesto on Whole-wheat (served cold)

Whole-wheat Cinnamon Raisin Bagel with Organic Cream Cheese

BLT on Whole-wheat

15169375890_5b513e327cAn other great choice that allows your child to have fun is packing lunches themselves. Here are two really terrific and yummy packed lunches from the Blog 100 Days of Real Food:

Build a Taco Lunch

  • Corn Tortilla
  • Shredded Pork Taco Meat with Bell Peppers
  • Cheese
  • Lettuce
  • and other desired sides100 Days of Real FoodConstruct a Pizza
  • Whole-wheat Pita
  • Organic Tomato Sauce
  • Shredded Cheese
  • Additional Desired Toppings such as Vegetables and Pepperoni, etc.

100 Days of Real FoodDon’t get stuck in a rut because there are a lot of great sources that help you to expand the food options you can pack in the lunches. Whatever you choose to pack, make sure it is delicious and nutritious!

The Organic Effect

What would happen if you only ate organic food? To answer just that the Swedish Environmental Research Institute IVL conducted a study on the effects of eating only organics. Watch this short video, The Organic Effect, to see the results.

The decrease in the amounts of pesticides present in the body after eating only organics is astonishing. Buying organic when possible is a great way to have less exposure to chemicals and pesticides used in conventional items. “There were a whole number of chemical removed from my kids’ bodies and I don’t want them back.”

For more information on the study and the full report, click HERE.

Have a Green Easter: 9 Organic and Eco-Friendly Ideas


Easter is a holiday of colorful decorations, sweet snacks, increasingly warm weather, and wonderful outdoor activities for the whole family. It is also a holiday that can create a lot of waste because of one-time-use decorations, toys, and wrappers. If you and your family are looking to have a greener Easter, here are some organic and environmentally friendly ideas.

  1. Prepare a delicious organic Easter breakfast, like this recipe for Artichoke-Scrambled Eggs Benedict. It replaces the English muffin with artichoke bottoms for a low-carbohydrate alternative.

Artichoke-Scrambled Eggs Benedict

~Serves 4


            8 canned organic artichoke bottoms

            6 large organic eggs

            4 large organic egg whites

            4 teaspoons organic extra-virgin olive oil, divided

            1/3 cup chopped organic pancetta

            2 tablespoons reduced-fat organic cream cheese

            2 tablespoons reduced-fat organic mayonnaise

            2 tablespoons nonfat plain organic yogurt

            1 teaspoon water

            2 teaspoons organic lemon juice

            1/4 teaspoon organic salt

            3 teaspoons chopped fresh organic oregano, divided, plus garnish


Preheat oven to 425°F.

Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place artichoke bottoms on half of a large baking sheet, topside down. Spread 1/3 cup chopped pancetta evenly on the other half of the baking sheet. Roast until the artichokes begin to brown and the pancetta is crispy (about 12 minutes).

While the pancetta and artichokes are roasting, whisk lemon juice, water, yogurt, and mayonnaise in a bowl until smooth.

In a large nonstick skillet, heat 2 teaspoons of extra-virgin olive oil on medium-high. Add the eggs, stirring and folding constantly with spatula for about 2 minutes. Remove from heat and fold in cream cheese, salt, and 1 teaspoon oregano.

Divide artichoke bottoms among 4 plates, topping each with scrambled egg, pancetta, and lemon sauce. Garnish with oregano and enjoy!


  1. Instead of buying new Easter baskets, reuse baskets from previous years and revamp them with new decorations. If you don’t have any from last year, purchase them from a garage sale or resale store. Or, even better, make your own unique baskets from scrap fabric or any other materials you might have around the house.


  1. Don’t use plastic grass in your Easter egg baskets. Not only does it go to the landfill after one day of use, but it’s also toxic, and many young children end up ingesting it. Instead, shred some colorful paper from the office or home that was headed to recycling, or use some fabric from old clothing.


  1. Instead of using plastic Easter eggs, use real organic eggs, round stones, paper mache, or even felt. There are all sorts of creative alternatives to boring, toxic, plastic eggs.


  1. Rather than using artificial dyes for decorating your eggs, use natural alternatives. A variety of fruit juices can be used to get different colors, or you can try using saffron, coffee, or red wine.


  1. Use any leftover hardboiled eggs for a delicious Easter snack of potato salad, deviled eggs, or egg salad sandwiches. This way you are not wasting any unused eggs.


  1. Purchase organic chocolate bunnies and candies. Or for even more Easter fun, make your own organic fruit snacks with this easy recipe!

Organic Fruit Snacks


1 cup organic fruit puree

5 tablespoons raw organic honey

6 tablespoons organic gelatin


Puree your fruit of choice in a blender or food processor and measure out one cup of puree (about one and a half cups of chopped fruit should make one cup of puree).

Warm puree on the stove at medium heat in a medium-sized pot until the puree is warm, but not too hot to touch.

Mix in the raw honey and then slowly stir in the gelatin until it becomes an even consistency.

Pour the mixture into fun shaped silicone molds, or line a baking sheet with parchment paper and make a sheet that can be cut into shapes with a cookie cutter.

Place in freezer for 5 to 10 minutes to set, and they are ready to be enjoyed!


  1. Easter is the perfect time to plant a garden. This activity is perfect for kids, who can learn to plant seeds and water them until they grow. It is educational and eco-friendly!


  1. Adopt a bunny from your local animal shelter. The kids will love it, you will be helping an animal in need, and you will have natural fertilizer for your yard!

The Problem with the K-Cup

k-cupsIf you work in an office, have a busy schedule and drink coffee everyday… then there is a good chance that you used a share of the 9 billion Keurig K-Cups that were sold last year! And who could blame you? In our fast-paced society, it’s hard to resist the opportunity to have hundreds of beverages available at the touch of a button (and without all the hassle of cleaning out yesterday’s pot of coffee).

A few weeks ago I came across an article on The Atlantic website that confirmed the fear that had slowly begun to creep in as I brewed my coffee every morning: eventually these K-Cups are going to take over! I had already noticed the waste building up in our office, but James Hablin’s article, A Brewing Problem, really opened my eyes to just how big this issue is becoming. If we were to line up all of the K-Cups that were sold in the past year alone, they would circle the earth at least 10.5 times! Not only that, but the K-Cups are made using a type of plastic that is not recyclable in the US…which means that the only home for those 9 billion K-Cups is the landfill.

This knowledge is worsened by the fact that several competitors have successfully designed a recyclable or biodegradable version of the K-Cup…and instead of embracing it, Keurig has trumped the competition by launching a second-generation machine that only works with Keurig-brand cups. Last year, Keurig promised to come up with a fully-recyclable version of its K-Cup by 2020. However, that promise was not enough to stop Egg Studios from producing a theater-quality horror movie about the impending “K-Cup Apocalypse.” While it may be a little far-fetched, this video has certainly gotten people thinking and has lead to the #KillTheKCup movement on Twitter.

By the end of this article, you may find yourself considering giving up coffee entirely (I know I was), but wait — there’s still hope! Somewhere in the course of the past few weeks, a lovely little box (like the one below) showed up in our kitchen. Turns out, there is a way to recycle these things after all! Click here for more information about Keurig’s Grounds to Grow On program.

There may still be room for improvement, but I can honestly say that my Keurig-brewed coffee takes a little sweeter now that I know that the K-Cup can be converted into something useful!


Is Food Healthy Just Because It’s Labeled Organic?

When most people see a food item that is labeled organic, they automatically assume that it is healthy for you. The truth is, food is labeled organic based on how it is grown, raised, or prepared, not based on the nutritional value. Unhealthy foods can be made with organic ingredients and be labeled as such, but will still be lacking in wholesome, nutritious ingredients. Check out this fun video that explains the difference between organic and healthy and will let you know what to look for next time you are shopping for a healthy meal:

Happy Father’s Day!

Father’s Day is a great time to recognize all of the wonderful things dads have done for their children this year. There are many ways to show appreciation, like planning a special event, finding that perfect gift, or doing something nice to help him out. Here are some ideas that are fun for Dad and friendly for the environment.


Prepare an organic breakfast-in-bed


Buy him a nice organic-cotton tie, shirt, or bathrobe


Take him on a trip to a farmer’s market or a local restaurant


Take him to a concert, festival, or sporting event


Set up a hammock for him in the backyard so he can relax


Take him bird watching and take pictures of birds you see


Go on a hike or bicycle ride and spend some quality time together


Get a pair of fishing poles and take him out to the river


Find a nice recipe for dinner that the two of you can make together

Whatever you decide to do, the best part of Father’s Day will be spending some quality time together!