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!

Welcome Fall, Hello Pumpkin Cream Cheese Snickerdoodles!


The leaves are changing color, the weather is getting cooler, and pumpkin-flavored foods and drinks are coming out left and right. Well, to fulfill that craving for delicious pumpkin treats and to celebrate the start of Autumn, here is an amazingly tasty recipe for the best snickerdoodles ever!


Ingredients for the cookies:

  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract

Ingredients for the filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 tsp. vanilla extract

Ingredients for the cinnamon-sugar coating:

  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice


To make the cookies, in a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed, slowly add in the dry ingredients and mix until just incorporated. (If you have any more dry streaks on the bottom, fold together gently with a spatula until just combined.) Cover and chill the dough for at least 1 hour.

While the dough chills, make the filling. In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth and creamy. Cover and chill this as well (for at least half an hour).

Preheat the oven to 350 degrees F. Line a few baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the coating thoroughly. Take one tablespoon of dough and flatten it into a pancake shape. Place one teaspoon of the cream cheese mixture in the middle of the pancake. Form another tablespoon of dough into an equally-sized pancake shape, and place on top, keeping the cream cheese in the middle. Gently pinch together the edges of the dough around the cream cheese to seal, then gently roll into a ball. Roll the ball in the cinnamon-sugar mixture to coat. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water to moisten slightly. Then dip it in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. (They won’t really flatten on their own, though they will puff slightly.) Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake for 10-15 minutes, or until slightly firm to the touch and the tops begin to crackle. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container or ENJOY right away!

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!

Ways to Start the School Year Off Eco-Friendly

7327146800_b2e65d6bf3_oSummer is coming to a close. That means it is time to prep for the new school year. which means back to school shopping for supplies, backpacks, lunch pails, clothes, and the list can go on and on. Before you head out to the store to purchase everything, here are some great tips to keep those back-to-school purchases as eco-friendly and sustainable as possible.

  1. Take Inventory

    4588535631_486542047c_oClean out those desk drawers, dressers, and closets and you may find hiding treasures like packs of pencils, notebooks, or clothes you bought on sale that haven’t even been worn yet. Now that you have gone through all that you have, you can make a list of what items are needed. The list will guide you. When you hit the stores, so you won’t buy duplicate items or spur or the moment purchases.

  2. Reuse What You Can

    5093615082_3df15d285f_oLook through what you have to see if any items can be reused. Often there are many items that are still in good condition and can be used for another year. The backpack from last year may be in great shape and just need a quick cleaning to be school-worthy.

  3. Healthy Lunch Options!

    9350757417_4bf3167767_oA bento box makes a great reusable and waste free lunchbox option- no plastic baggies required! Many bento boxes have multiple dividers or containers that allow you to pack a healthy and fresh lunch. If a bento box doesn’t suit your needs, there are many other great reusable containers that allow you to pack delicious and nutritious options.

  4. Reusable Bottles

    6959989243_b5a94e95a5_oRather than packing bottles of water or juice boxes daily, send your child to school with the healthy drink of choice in a reusable bottle. There are many great designs; no need for juice boxes!

    There are many great options when it comes to reusable containers, bbut be sure to check that they are made with recycled material and are BPA-free.

  5. Buy Recycled or Sustainable When Possible

    creative-desk-pens-schoolMake your list so you know the school supplies you need, now it is time to buy. Most retailers now offer many options of recycled and sustainable materials, such as pencils made from certified sustainable-harvest wood or pens, paper and notebooks. made from recycled materials. Every little bit helps eliminate waste!

  6. Eliminate Paper Waste

    apple-desk-working-technologyRather than having many pieces of paper float around ask to be emailed important notices from the school. Every bit helps and this will save many sheets of paper that get lost in the bottom of backpacks. This also allows you to put important dates in your digital calendars rather than keeping stacks of paper around the house.

Here’s to another great school year!

Fried Greens Meatlessballs, a Delicious and Healthy Summer Snack

Photo Courtesy of
Photo Courtesy of

Summer is a fantastic time to visit the farmer’s market and buy all fresh and in-season produce! When I go to the farmer’s market, I will leave with armloads of delicious, fresh produce. Sometimes, I purchase more than I can use. To fix the problem of excess produce, I have taken to the internet in my search for recipes as to not let them go to waste. I stumbled upon a fantastic recipe from Food52, Fried Greens Meatlessballs. This recipe is great for using any leftover greens and turning them into a yummy snack or appetizer.

Serves 3 to 4 as an appetizer

  • 1 bunch greens
  • 3
 tablespoons olive oil or grapeseed oil
  • 1
small yellow onion, diced
  • salt, to taste
  • 2
 cloves garlic, chopped
  • 1/2 
cup cilantro
  • 1 
tablespoon cumin seeds
  • 1
 cup fresh breadcrumbs
  • 1/4 
cup crumbled feta
  • 1 or 2
  • oil for frying

Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.

Add greens to pan and sauté for a 1-2 minutes, until they have wilted. Turn the mixture into a large bowl.

Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary. Crack one egg into the bowl and mix. Squeeze a small ball of the mixture and if it holds together, begin portioning out the remaining mixture into small balls. If the balls do not hold together well, add another egg.

Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so.

Serve immediately or at room temperature.

Grow Your Own Vegetable Garden In Limited Space


With Summer approaching and fresh vegetables coming into season, we begin to plan yummy veggie dishes to share with our family and friends. Farmer’s markets begin to open, and many people will venture there to pick up their produce. However, there is another option available: growing your own vegetables. There are many ways to grow your own veggies, even if you do not have a large yard for a garden. Here are several great places you can start a garden with limited space:


outdoor-pallet-furniture-28Hanging organizers or up-cycling pallets can create vertical garden planters that can be hung on exterior walls or fences. These hanging gardens can help keep your outdoor area clear, and can also brighten up your outdoor space with a lush look.


Patios or Steps


If you have a small outdoor space such as a patio, terrace, porch, or steps, you can use the space by planting your vegetables in pots. Almost any vegetable can be planted in a pot. Some even do particularly well in pots, such as tomatoes, peppers, lettuce, beans, cucumbers, and herbs. There are even varieties of berries that thrive in pots.



Vegetable gardens don’t need to be planted outside. Many vegetables will grow happily in a sunny window. Use long plant boxes that fit in the window to create a small veggie garden. When doing an indoor garden, stay away from vegetables like squash, since they spread as they grow and they can take over the planter. Vegetables that work best in small planters are vertically growing veggies, such as tomatoes, lettuce, peppers, and herbs.

Community Garden


Many people want to grow their own vegetables, but don’t have the space to do so. To accommodate the growing demand for fresh produce, community gardens have been created. These gardens are typically on public plots of land, and you can rent a plot in the garden to plant and care for yourself. To find a community garden near you, visit the American Community Garden Association.

Enjoy all of the yummy produce, whether it’s home-grown or from a local farmer’s market!


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.