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Category Archives: Diet

Comfort Food with a Healthy Twist

Since Phil the groundhog saw his shadow this year on Groundhog Day, I am pulling out a favorite dish to celebrate this extra-long winter. Found on Pinch of Yum is a recipe with a twist on the traditional broccoli and chicken casserole, with extra protein from bacon and quinoa!

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CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

Author: Pinch of Yum

Serves: 6

 

INGREDIENTS

  • 2 cups reduced sodium organic chicken broth
  • 1 cup organic milk
  • 1 teaspoon poultry seasoning
  • ½ cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • ¼ cup cooked, crumbled bacon
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril’s Essence)
  • ¼ cup shredded Gruyere cheese (any kind will work)
  • 3 cups fresh organic broccoli florets

INSTRUCTIONS

1.Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

2.Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breast strips over the top of the quinoa mixture. Sprinkle with the seasoning. Cover with foil and bake for 30 minutes.

3.Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.

4.Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, cover and bake for an additional 10-15 minutes. When the quinoa and chicken are cooked, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake, uncovered, for 5 minutes, or just long enough to melt the cheese.

NOTES

You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. If you want the chicken to get that browned exterior, leave the foil off for part of the cooking time, but be aware that the quinoa does take a lot longer to cook without the foil.

For the full recipe and many other delicious recipes check out Pinch of Yums website here.

Time to Get Pickin’

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All the fruits and veggies that I love are out and ready for hand picking or picking up from the local farmers market. My most loved, however, are blackberries. It just so happens that my grandparents and my best friend have a few acres of roaming wild organic blackberries that pop up every summer, this year the season came a bit earlier than usual and I couldn’t be more excited about it!

Yesterday afternoon my husband, a few of our closest friends and I headed out in our sturdiest clothes and picked some of the most juicy, beautiful berries I have seen. I am excited for homemade jam, blackberry ice cream, blackberry syrup, and most importantly, blackberry cobbler.

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Make your own cobbler with this delicious recipe from www.bunsinmyoven.com.

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For the dough:

1 1/2 cups all-purpose organic flour

1/2 cup raw organic sugar

1  1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

9 tablespoons cold organic butter

1/3 cup boiling water

 dough

For the filling:

2 tablespoons corn starch

1/4 cup cold water

1 tablespoon organic fresh squeezed lemon juice

4 cups fresh organic blackberries

1/2 cup sugar

 berries

Preheat oven to 400 degrees.

For the dough, mix the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Cut in the butter until you have a coarse, crumbly mixture. Pour in the boiling water and stir together well so that all of the dough is wet. Set aside.

For the berries, dissolve the cornstarch in the cold water in a medium bowl. Add the lemon juice, berries, and sugar. Mix together well. Transfer berries to a 10 inch cast iron pan.

Heat mixture over medium heat until boiling, stirring frequently. Remove from heat.

Drop spoonfuls of dough over the berry mixture and place the cast iron pan on a foil lined cookie sheet and place in the oven. Bake for 20-25 minutes, until the dough is golden brown and the berries are thick and bubbly.

(If you don’t have a cast iron pan, bring to a boil in a sauce pan and bake in a 9×9 baking dish.)

ENJOY!

Water, only better

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Staying cool in the summer months is hard to do sometimes, especially when trying to stay hydrated. Rather than reaching for those sugary drinks or just plain old water, here are a few recipes to spice up your drinking options in a healthy way!

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Nectarine and Thyme Sun-Brewed Iced Tea

What you will need:

Large beverage dispenser or pitcher

Organic loose leaf tea or 6 black tea bags, more or less depending on how strong you like your tea

1 gallon water

Sun

4 organic nectarines, sliced

5 medium sprigs fresh organic thyme

Ice

Put the water, tea bags, and thyme in the beverage dispenser and place in direct sunlight for 3 hours. Add nectarines and ice for a cold, refreshing drink.

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Fruit and Herbal-Infused Water

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One of the best things about infused water is that you can take just about any form of fruit, and herbs from your garden or local farmers market and give your water a boost in flavor.

Feeling simple? Drop a few raspberries and a sprig of rosemary in a glass of iced water.

Feeling adventurous? Toss mint, strawberries, lemons, limes, cucumbers, and raspberries in a pitcher of iced water for your next outdoor BBQ.

My personal favorite is orange water! Just slice up an orange and place it in a mason jar full iced water. Let it sit for about 10 minutes so the flavors of the orange with your water, and ta-da! A delicious cold, not-so-boring beverage!

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Another great way to add a bit of color and flavor to iced beverages is to take an ice-cube tray, fill it with water (I have even seen them filled with tea!!!), and add some organic blueberries, lemons, or mint sprigs!

What’s great about these recipes is that they are not just “two cups of this or that.” You can experiment with different fruits and flavors to get your own unique delicious drink!

Natural Mosquito Repellants

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Summer is (almost) here, along with all of those pesky critters that seem to have been hibernating over the winter– including my least favorite, the mosquito.

This year, I went on a hunt for a natural remedy that is less toxic and harsh than store-bought bug spray that usually includes DEET (http://www.nrdc.org/thisgreenlife/1006.asp). There are so many great remedies out there (some that I already knew about), and others that I am definitely going to try see which ones work for me.

Here are the top 9 ways I’ve found to keep from getting eaten this summer:

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1.  Know where they are.  You may notice that there are a lot more mosquitoes around water.  Lakes, pools, ponds, and any place there is standing water will attract the pests.  If you know you are going to be around water, be sure to plan ahead and carry your natural repellant with you.

2.  Don’t smell too good. Mosquitoes are attracted to floral and sweet smells, like perfume and body lotion. Reducing these as much as you can may help lessen your attractiveness to them.

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3. Spritz yourself with vanilla.  Simply dilute pure vanilla extract in water and spray it on.

4. Wear light clothing.  Mosquitoes are drawn to darker clothing and colors.  Wearing light colored clothing can be your first line of defense against these insects.

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5. Make a garlic paste. This is not something I can see people doing everyday, but it is definitely great for repelling those little critters. Make a paste with garlic powder and water and apply to pulse points, behind the knees, on shoes and ankles, and a bit on your cheeks or somewhere on your face and neck. (Keep it out of your eyes, it will sting!) You can also spray garlic powder and water around your yard and bushes for an extra preventative measure.  (Rumor has it it will also keep away unwanted vampires.)

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6. Dab on a little Eau de Vinegar: If you don’t mind the smell of vinegar (and neither do those around you),  dabbing on a little vinegar is a great way to repel mosquitoes. Put a little bit on exposed areas, or dilute with water and use as a spray.  Many people swear by this one!

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7.    Use essential oils. Citronella, lavender, catnip, eucalyptus, pennyroyal, tansy, basil, thyme, cedar, tea tree, peppermint, and lemongrass will all help keep the mosquitoes at bay. Mix with rubbing alcohol, witch hazel or water, (just one or any combination), shake well, and spritz on your body. You can also add a few drops to baby oil or olive oil and rub onto your skin, avoiding the mouth and eye areas.

8.    Eat up! Certain foods we eat are rumored to repel the bugs. B1 vitamins, brewers yeast, lemon and, of course, garlic have all been thought to  deter mosquitoes because of the smell that comes out of your pores after eating them.

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9. Exercise your green thumb. Potted plants, such as lemon thyme, citronella, lavender, basil, catnip, pennyroyal, tansy, and marigolds, will help keep mosquitoes out of your yard.  Place them around your porch or patio, and when you need a little more protection, break off a leaf and rub it on your clothes and skin.  You can also infuse the leaves in water and use as a spray.

Everyone has a different body chemistry that may make different methods work better than others. Try them out and let us know which of these natural remedies worked for you!

Raw Food Cleanse

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When the springtime hits, I like to take on a challenge by doing a raw foods cleanse. With social gatherings and weddings surrounding me these days, I have shortened my usual 6 week cleanse to 3 weeks. I like to think of it as spring cleaning for my body. I thought it would be fun to share a delicious and easy raw food recipe.

If you aren’t into doing a full-on raw cleanse, this hearty, delicious green smoothie is a great way to supercharge your body with a bountiful amount of delicious nutrients. This wonderful recipe for one of my favorite green smoothies is from one of my favorite raw-food blogs: rawmazing.com

Good Morning Green Drink

Serves 2

2 cups organic spinach

1 1/2 cups organic grapes

2 organic carrots

1/2 organic cucumber

1/2″ piece of ginger

1 stalk organic celery

2 dates

handful ice

1/2 to 1 cups water

Combine all ingredients in a blender or Vitamix. Start with 1/2 cup water and add more to desired thickness. Blend until smooth.

I also like to add some raw protein powder and instead of water, add some coconut water for added flavor.  The best part about these smoothies is that you can easily change the ingredients to best suit what you prefer!

ENJOY!

What to do with Easter Leftovers

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When I think of Easter, I think of a big delicious Easter ham. This year, however, we are having a much smaller family gathering, and we will have so many leftovers! What do we do with them?

OMI tip: Try a farm-to-table approach and buy your ham from a local farmer. Or see if your local grocery store carries (or can order) no-nitrate ham.

Perusing the internet, I have found a meal for every part of the day, from a ham cup with scrambled eggs to a delicious ham, broccoli, and cheese pocket to a light, savory ham and lentil soup. (Veggies, eggs and cheese can be found at local farmers markets and artisan shops, as well.)

Try out these tasty recipes for the week after Easter and let us know what you think.

Ham cups

(Photo Credit: http://www.recipebyphoto.com/breakfast-ham-cups/)

Ham and Cheese Egg Cups

Ingredients:

6 free-range brown eggs

2 cups grated cheddar cheese (or any kind of cheese you prefer)

2 young organic green onions

12 ham slices, cut a little thick

salt and pepper

Don’t feel limited by these ingredients! You can add just about anything, from mushrooms to tomatoes to spinach to onions, etc. and even top them off with avocado!

Cooking Directions:

Grease pan with non-stick cooking spray; line with ham slices.

Sprinkle cheese inside ham slices.

Pour in the egg mixture (ggs, salt and pepper) beat well with a fork.

Chop small green onion tops and divide among cups.

Bake at 350 degrees for 20 – 25 minutes

Broccoli Ham And Cheese Pockets 2

Ham, Broccoli And Cheese Pockets

Ingredients:

Pizza Dough (enough to make 2 large pizzas)

6 tablespoons grainy mustard (optional)

1 1/2 cups mozzarella cheese, shredded

1 1/2 cups cheddar cheese, shredded

2 cups organic broccoli florets, cut small

1/2 pound ham, cut into small pieces

2 tablespoons organic extra virgin olive oil

2 teaspoons italian seasoning

Cooking Directions:

Preheat oven to 450 degrees.

Lightly dust a cookie sheet with fine cornmeal or line with Silpat or parchment paper.

Combine mozzarella and cheddar cheese and set aside.

Divide pizza dough into 6 equal-size balls.

Roll each ball into a thin circle. Make sure to keep remaining dough covered with plastic wrap or a damp towel while working.

If using mustard, spread 1 tablespoon all over circle. Place 1/4 cup mozzarella cheese mixture on half the dough. Top cheese with 1/3 cup broccoli and 1/6th of the ham. Top with another 1/4 cup of cheese.

Fold dough over the top to form a pocket and press all the air out. Seal the edges using a fork.

Repeat with remaining dough.

Brush olive oil on the top of each pocket and sprinkle with Italian seasoning.

Bake for 12-15 minutes or until light brown.

(A great option to freeze and eat later, or all week for lunches!)

(Original recipe courtesy of Serenabakes)

ham and lentil soup

 

Delicious Ham and Lentil Soup

Ingredients:

3 cups organic chicken broth

3 cups water

1 medium organic onion, cut into thin wedges

1 ½ cups chopped organic celery

1 ½ cups thinly sliced organic carrot

1 cup brown lentils, rinsed and drained

6 ounces cooked ham, diced

1 ½ teaspoons dried organic thyme, crushed

3 cups shredded fresh organic spinach

1 ounce Parmesan cheese, shaved

Cooking Directions:

In a 4-quart slow cooker, combine broth, water, onion, celery, carrot, lentils, ham, and thyme.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Stir in spinach. Ladle into bowls. Top each serving with Parmesan cheese.

(Original recipe courtesy of bhg.com)

Chocolate, Strawberries, OH MY!

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With Valentine’s Day just a few short days away, and the thoughts of strawberries and chocolate dancing in our heads, I was reminded of this delicious dessert, a twist on the traditional Neopolitan ice cream, that I made last year for my husband and I immediately had to share. Try it out with your significant other and leave a comment on how it turned out for you!

Strawberry Chocolate Decadence

Ingredients:


Organic butter (for greasing pans)

2 cups diced organic strawberries


1 box vanilla cake mix, batter prepared according to package directions


1 box chocolate cake mix, batter prepared according to package directions

1 8 oz package cream cheese

4 tablespoons unsalted butter, at room temperature


1 1/2 cups powdered sugar (1 cup for a slightly less sweet flavor)

1/2 teaspoon strawberry extract (recipe and ingredients below)

3 cups semisweet chocolate chips, divided


12 medium organic strawberries, sliced, for garnish

Preparation
:

Preheat oven to 325 degrees F. Grease two large-sized muffin pans with butter and set aside.
 Place diced strawberries in a small saucepan over medium-high heat, stirring constantly, until berries starts to bubble, about 3 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until very thick, about 20 minutes.

Remove from heat and set aside to cool completely. Prepare vanilla cake according to package directions. Pour batter into one of the muffin pans. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from heat and let cool. Prepare chocolate cake according to package directions.

Pour batter into the remaining muffin pan. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from heat and let cool. Meanwhile, place thickened strawberries in the bowl of an electric mixer fitted with a whisk attachment. Add cream cheese and butter, mixing until smooth and creamy.

Place the slightly larger layers (these will be the cake bottoms) on a sheet of wax paper. Spread strawberry mixture thickly over the bottoms. Cover with remaining layers of cake. Each cake will have both a chocolate and a vanilla layer. Place 1/3 cup of the chocolate chips in a small bowl and set aside for garnishing. Place remaining chocolate chips in a microwave safe bowl and heat on high at 30 second intervals, stirring between each interval, until chocolate has melted and is very smooth.

Pour over tops of cakes, letting drip down the sides. Let set for 20 minutes at cool room temperature if serving right away. Or, refrigerate until ready to serve. Cakes can be refrigerated for up to 24 hours.
 Garnish tops of cakes with slices of strawberries and reserved chocolate chips before serving.
 Makes 12 single-serving cakes.

Strawberry Extract

Ingredients:

1 lb. strawberries

1 cup water

½ cup sugar

cheesecloth

Preparation:

Pick off stems and slice strawberries.

Place the strawberry slices in a saucepan with 1 cup water and 1/2 cup sugar. Cover the pan and turn on medium heat to bring to a simmer.

Cook the strawberries for about 30 minutes or until the slices start to become very soft.

Line a strainer with cheesecloth and place it into a plastic container to catch the liquid. Pour the liquid through the strainer to separate the liquid from the solids. Squeeze excess juices from the cheesecloth into the plastic container.

Pour the liquid back into the saucepan and turn it on medium heat. Leave the saucepan uncovered. Cook the liquid until it is reduced to 1/4 cup. Reducing the liquid evaporates the water in it and concentrates the flavors.

‘Tis the Season to be Yummy…

As we gather together for the holidays, there is typically food involved in our celebrations. Here are some great recipes to incorporate into your festivities, with inspiration from different holiday celebrations from latkes to prime rib.  Whatever you decide to make, make it delicious!

Latkes

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Ingredients:

  •     5 potatoes
  •     2 onions
  •     3 eggs
  •     1 tsp. salt
  •     ¼ tsp. pepper
  •     ¼ to ¾ cup all-purpose flour
  •     oil for frying (canola is recommended)

Directions:

Peel potatoes and place in a bowl of cold water so they won’t turn brown. When ready to prepare the latkes, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade; pulse until smooth. Drain mixture well.  Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.

Pour 1” of oil into a large, deep frying pan; heat over medium-high heat.  Carefully drop ¼  cup of the potato mixture into the hot oil.  (Flatten the pancake slightly so the center will cook.)  Fry for several minutes on each side until golden brown and cooked through; drain on paper towels.

Serving Suggestion: Serve the latkes with applesauce.

Collard Greens

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Ingredients:

  •     ½ lb. smoked meat (ham hocks, turkey wings, or neck bones)
  •     1 Tbsp. house seasoning (recipe follows)
  •     1 Tbsp. seasoned salt
  •     1 Tbsp. hot red pepper sauce
  •     1 large bunch collard greens
  •     1 Tbsp. butter

Directions:

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt, and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand.  (The tender young leaves in the heart of the collards don’t need to be stripped) Stack 6 to 8 leaves on top of one another, roll up, and slice into ½” to 1” thick slices. Place greens in pot with meat; add butter.

Cook for 45 to 60 minutes, stirring occasionally. When done, adjust seasoning to taste.

House Seasoning

  •     1 cup salt
  •     ¼ cup black pepper
  •     ¼ cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Joe’s Prime Rib

Chef Joe, who we have given the honorary title of “Official OMI Chef,” provided us with a wonderful prime rib recipe you will be sure to use over and over again.

prime-rib

Ingredients:

  •  1 cup Montreal steak seasoning
  • ¼ cup thyme
  • ¼ cup paprika

Directions:

Mix all ingredients in a bowl. Preheat oven to 425° F.  Tie prime rib using butcher’s twine in 3 or 4 equal spacing increments.  Rub the entire prime rib: top, bottom, and sides all over!

Roast at 425° for 30 minutes.  After 30 minutes, reduce temp to 275° and continue to roast until the internal temp in the very center of the roast is between 110°-120°F for medium rare (120°-130° for medium).

Allow roast to rest for at least 15 minutes before slicing with a very sharp knife.

To serve with your delicious prime rib, try one of these excellent sauces:

Horseradish Cream Sauce

Ingredients:

  • 1 cup sour cream
  • ¼ cup grated fresh horseradish
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. white wine vinegar
  • 1/2 Tbsp. kosher salt
  • 1/4 Tbsp. freshly ground black pepper

Directions:

Place all ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Au Jus Sauce

Ingredients: 

  • 2 packets beef buillion
  • 1 tsp. thyme
  • 1 tsp. black pepper
  • ¼ cup red wine
  • 1 cup water

Directions:

Mix all ingredients in pan; bring to a boil and strain.

Now that dinner is over and you’re looking to add something sweet, here’s a great recipe for delicious Nutty Chocolate Matzo Crunch.

Nutty Chocolate Matzo Crunch

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Yield: 4 Servings

Ingredients:

  • 2 6”x6” matzos
  • 4 oz. milk chocolate, melted
  • ½ cup Marcona almonds or salted cashews, chopped
  • ½ Tbsp. fleur de sel or coarse sea salt

Directions:

Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. (If chocolate softens, return to refrigerator until set) Matzo crunch is best eaten the day it is made.

A Twist on Traditional Thanksgiving Sides

Thanksgiving comes with all kinds of delicious favorite side dishes. Since we are in the office on Friday after Thanksgiving, we at OMI like to have a potluck at lunch where we bring a side dish with a twist to the classic recipes (as well as evolving them into our own organic creations). Here are a few of our favorites…

       

I myself am a wine lover, so when I found a recipe that included a sangria flavor with the traditional cranberry sauce, I knew that I would love it. Such a tasty rendition if you love the classic but want it a little different this year.

Sangria Cranberry Sauce

Ingredients

1. organic lemon

1. organic lime

1. organic orange

3 cups fresh organic cranberries

1. container (16-ounce) frozen organic strawberries

1. cup red wine

1 1/2. cup raw organic turbinado sugar

Directions

1. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. From orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice.

2. In 3-quart saucepan, combine lemon, lime, and orange peels, cranberries, strawberries, wine, and sugar; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 15 minutes until sauce thickens, stirring occasionally. Stir in lemon, lime, and orange juices.

3. Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.

 

Here’s a way to try something new with stuffing. Add a few veggies you have never used before, or like this fun recipe, add wild rice and wild mushroom

 

Herb Wild Mushroom and Wild Rice Stuffing

1/4 cup (1/2 stick) organic butter


2 cups sliced wild mushrooms
( options to try: morel, oyster, trumpet, shiitake, chanterelle or porcini, in any combination)

1 cup chopped organic celery


1 cup chopped organic white onion


1 tablespoon chopped fresh organic thyme

1/4 chopped fresh organic Italian parsley

1 teaspoon sage, rubbed

1/4 teaspoon salt


1/4 teaspoon coarse ground pepper

4 cups cooked organic wild rice


2 cups dry unseasoned bread cubes
(try gluten free bread)

1 ½  cup organic chicken broth

Directions:

1. Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add mushrooms, celery and onions; cook and stir 5 minutes. Stir in seasonings.

2. Mix rice and bread cubes in large bowl; stir in vegetable mixture. Add broth; toss gently until well mixed. Spoon into 13×9-inch baking dish; cover.

3. Bake 30 minutes.

This new take on sweet potatoes with a streusel topping instead of the usual marshmallows makes for a delicious, sweet side.

Sweet Potato Gratin with Pecan-Ginger Streusel

3 pounds (about 6) medium organic sweet potatoes

1/2 cup apple cider or juice

1/4 cup organic Grade B maple syrup

3 tablespoons organic unsalted butter, melted

1/2 teaspoon kosher salt

Streusel Topping

5 tablespoons all-purpose flour (gluten free, coconut flour)

3 tablespoons packed organic light brown sugar

3 tablespoons cold organic unsalted butter, cut in small pieces

1 cup coarsely chopped pecans

2 tablespoons chopped organic crystallized ginger

1. Heat oven to 350° F. Lightly butter a shallow 2-quart baking or casserole dish.

2. Bring a large pot of salted water to a boil. Add the potatoes and cook until just barely tender when tested with a fork, 15 to 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into 1-2″ thick rounds.

3. Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, butter and salt pour over potatoes. Cover tightly with foil and bake for 20 minutes.

Meanwhile, make streusel topping:

1. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or combine mixture with your fingers until it resembles coarse crumbs. Fold in pecans and ginger.

2. Remove potatoes from oven. Uncover and sprinkle with Streusel Topping. Bake, uncovered, until lightly browned, 12 to 15 minutes.

3.  Refrigerate for up to 1 day. Reheat, covered, in a 375º F oven until heated through, 25 to 30 minutes.

 

Whatever choices you make for your meal, we hope you have a happy holiday and give thanks.

How are you sleeping?

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National Sleep Foundation 2012 Bedroom Poll discovered that most consumers are not getting good sleep every night.

When polled the participants were asked, “How many nights can you say, I had a good nights sleep?”

Every night/ almost every night           34%

A few nights a week                                 42%

A few nights a month                              12%

Rarely                                                          10%

Never                                                            2%

The survey shows us how only one-third of consumers say they are getting a good night sleep every night or almost every night.  The big number that gets overlooked is the two-thirds of consumers that are not getting a good night sleep.  And almost one in four consumers are getting a good night sleep just a few nights a month, or less.

What category does your sleep fall into? If you are like 2 out of every 3 consumers that does not get a good night sleep every night, it is time to consider getting a comfortable bed that allows for proper support and comfort.  Visit an OMI retailer to help you get a great night of sleep every night, check HERE for locations near you.

If a full night of sleep is not reason enough, take these health benefits into account:

Major Benefits

Better Health

A study found that C-reactive protein, which is associated with heart attack risk, was higher in people who got six or fewer hours of sleep a night. Inflammation is linked to heart disease, stroke, diabetes, arthritis, and premature aging. Research indicates that people who get less sleep—six or fewer hours a night—have higher blood levels of inflammatory proteins than those who get more.

Better Weight Control

An earlier bedtime can help boost your diet.  Researchers at the University of Chicago found that dieters who were well rested lost more fat—56% of their weight loss—than those who were sleep deprived, who lost more muscle mass. (They shed similar amounts of total weight regardless of sleep.)  Dieters in the study also felt hungrier when they got less sleep.

Safer Driving

The National Highway Traffic Safety Administration reported in 2009 that being tired accounted for the highest number of fatal single-car run-off-the-road crashes due to the driver’s performance—even more than alcohol!   “Sleepiness is grossly underrated as a problem by most people, but the cost to society is enormous,” Dr. Rapoport says.

“Sleeplessness affects reaction time and decision making.” Insufficient sleep for just one night can be as detrimental to your driving ability as having an alcoholic drink.

 Improve Your Memory

Your mind is surprisingly busy while you snooze. During sleep you can strengthen memories or “practice” skills learned while you were awake in a  process called consolidation. “If you are trying to learn something, whether it’s physical or mental, you learn it to a certain point with practice,” says Dr. Rapoport, who is an associate professor at NYU Langone Medical Center. “But something happens while you sleep that makes you learn it better.” In other words if you’re trying to learn something new—whether it’s Spanish or a new tennis swing—you’ll perform better after sleeping.

Remember to visit an OMI retailer soon to find a mattress that will not only make you sleep soundly, but safely.

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