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!

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.

Is Sunscreen Really Protecting You?


Many people think that exposing their skin to the sun will give them skin cancer. So to combat it, they either slather on sunscreen when going outdoors or try to avoid the sun as much as possible. Sadly, neither of these is a good solution.

Smaller amounts of sunlight can be healthy, but overexposure is what can be harmful. In modern times, most people do not get enough sun as a result of spending large amounts of time indoors. Many people actually become Vitamin D deficient, which can cause more problems than having too much sun exposure. Vitamin D deficiencies have been connected to several types of cancers and problems during pregnancy.


As for covering yourself in sunscreen for protection, what people don’t realize is that most sunscreens contain toxic and endocrine-disrupting chemicals, which can actually promote skin cancer and free-radical production in the body. They may protect against sunburn, but do very little to prevent skin cancer and signs of aging.


The best solution is to get limited daily sunshine to ensure that you are producing enough Vitamin D, but no so much that you risk getting sunburned. If you are planning on being outdoors for the entire day, you should consider loose clothing, wide-brimmed hats, and sunglasses, as well as locating shady spots to minimize the amount of time you’re in direct sunlight.


If you are in a situation where you feel it is necessary to use sunscreen (rather than get burned), the best thing to do is try a natural recipe for homemade sunscreen. Below I’ve listed a recipe by Wellness Mama, as well as her personal notes for preparation.

Next time you go out in the sun, be prepared and informed about the proper ways to protect your skin.

Natural Homemade Sunscreen

Homemade natural sunscreen with beneficial oils, zinc oxide and beeswax for water protection.

Author: Wellness Mama

Recipe type: Remedy



  1. Combine ingredients except zinc oxide in a pint sized or larger glass jar. I have a mason jar that I keep just for making lotions and lotion bars, or you can even reuse a glass jar from pickles, olives, or other foods.
  2. Fill a medium saucepan with a couple inches of water and place over medium heat.
  3. Put a lid on the jar loosely and place in the pan with the water.
  4. As the water heats, the ingredients in the jar will start to melt. Shake or stir occasionally to incorporate. When all ingredients are completely melted, add the zinc oxide, stir in well and pour into whatever jar or tin you will use for storage. Small mason jars (pint size) are great for this. It will not pump well in a lotion pump!
  5. Stir a few times as it cools to make sure zinc oxide is incorporated.
  6. Use as you would regular sunscreen. Best if used within six months.

Additional Notes:

  • This sunscreen is somewhat, but not completely, waterproof and will need to be reapplied after sweating or swimming.
  • Make sure not to inhale the Zinc Oxide- use a mask if necessary!
  • This recipe has an SPF of about 15, though adding more Zinc Oxide will increase the SPF.
  • Add more beeswax to make thicker sunscreen, less to make smooth sunscreen.
  • I recommend coconut or vanilla extract or lavender essential oils for fragrance.
  • Store in a cool, dry place or in the fridge.
  • I prefer to store in a small canning jar and apply like body butter. It will be thicker, especially if you use coconut oil in the recipe.
  • Remove the Zinc Oxide and this makes an excellent lotion recipe!

10 Ways to Make Your Vegetable Dishes More Nutritious


Now that summer is here, I prefer to prepare meals with a lot of delicious vegetables. After looking up some new recipes and information on which vegetables have the most nutritional value, I discovered that the way I cook and store them can actually be making them less nutritious! Investigative journalist Jo Robinson recently published the book Eating on the Wild Side, featuring pages and pages of information on how to properly store and prepare vegetables. Here are 10 ways we are making our vegetables less nutritious and the simple solutions to fix the problems.


1. Buying fresh tomatoes instead of canned.


Cooking tomatoes makes them more nutritious, and the longer you cook them, the better. Heat changes the lycopene into a form our bodies can more readily absorb and — surprise! — canned tomatoes are much higher in phytonutrients, thanks to the heat of the canning process. Tomato paste, being more concentrated, is even better.


2. Storing lettuce wrong.

You might think that damaging your vegetables before storing them is a mistake, but when it comes to lettuce, tearing the leaves triggers a protective blast of phytonutrients that you can take advantage of by eating the greens within a day or two. Lettuce that is torn before storing can have double the antioxidants of whole lettuce leaves.


3. Boiling spinach — or any vegetable, really.

You may have heard that boiling vegetables is a no-no because water-soluble vitamins like vitamin C leach out of the food and into the cooking water, but you might not know that boiling also reduces the antioxidant content. The difference in spinach is especially dramatic: after 10 minutes of boiling, three-quarters of its phytonutrient content is in the cooking water, not in the vegetable itself. (Of course, if you consume the cooking liquid, as you do when making soup, you consume all the nutrients in the water as well.) Steaming, microwaving, sautéing, and roasting — cooking methods that don’t put vegetables in direct contact with water — result in more nutritious vegetables on the plate.


4. Eating your salad with fat-free salad dressing.


We’ve known for a few years that you absorb more of the nutrients in salad when you eat it with fat, but the type of fat can make a difference. Most commercial salad dressings use soybean oil, but extra-virgin olive oil is much more effective at making nutrients available for absorption. Unfiltered extra-virgin olive oil is even better, as it contains double the phytonutrients of filtered.


5. Cooking garlic right after chopping it.

If you mince a clove of garlic and quickly throw it in a hot pan, you consume almost no allicin, the beneficial compound that makes garlic such a health star. That’s because the enzyme that creates allicin is not activated until you rupture the cell walls of the garlic — and is quickly inactivated by heat. Just two minutes in a hot pan or 60 seconds in the microwave reduces the allicin in just-chopped garlic to almost nothing. Letting the chopped garlic sit for 10 minutes before exposing it to heat gives the enzyme time to do its work, so your finished dish contains the maximum amount of allicin. Using a garlic press is even better than mincing, as it releases more of the compounds that combine to create allicin.


6. Throwing away the most nutritious parts of the vegetable.


Most American recipes call for only the white and light green parts of scallions, but the dark green parts have a higher concentration of phytonutrients. Instead of throwing out the nutritious tops, you can ignore the recipe instructions and toss in the green parts as well, or explore recipes from elsewhere in the world which utilize the entire green onion. And don’t forget vegetable peels, which often contain a higher concentration of antioxidants than the rest of the vegetable. You can try roasting them and eating them like chips!


7. Eating potatoes right after cooking them.


Many people avoid white potatoes because they are a high-glycemic vegetable, spiking blood sugar after eating. But chilling potatoes for about 24 hours after cooking converts the starch in the potatoes to a type that is digested more slowly, making them a low-glycemic vegetable. So potato salad chilled overnight is a low-glycemic food, as is a cooked, chilled, and reheated baked potato.


8. Cutting carrots before you cook them.

Cooking carrots whole and cutting them up after they are cooked keeps more nutrients in the vegetable. And speaking of cooking, carrots are one vegetable that is better for you cooked than raw — cooking helps break down the cell walls, making the nutrients easier to absorb.


9. Buying broccoli florets, instead of a whole head.


Broccoli looks like a hardy vegetable, but from an antioxidant standpoint, it is shockingly perishable, quickly exhausting its stores of powerful phytonutrients after harvest. “I call it one of the ‘eat me first’ vegetables,” says Robinson. One study found that after 10 days — the time it took to get the vegetable from field to supermarket produce section — broccoli lost 75 percent of its flavonoids (a type of antioxidant) and 80 percent of its glucosinolates, the compounds in cruciferous vegetables that are associated with numerous health benefits. Cutting the broccoli into florets doubles the rate of antioxidant loss, so in addition to buying the freshest broccoli you can find and cooking it right away, you should choose whole heads rather than the bags of pre-cut florets.


10. Cooking beans from scratch and discarding the cooking liquid.

Dried beans are some of the most phytonutrient-rich foods out there, but the big surprise is this: canned have more antioxidants! If you prefer from-scratch beans, let the beans sit in the cooking liquid for about an hour after cooking to reabsorb some of the nutrients that have moved into the liquid. And try using a pressure cooker to cook beans; one study found that beans cooked in the pressure cooker had more antioxidants than those cooked with other methods.


Enjoy your extra-nutritious meals!