These biscuits might be my family’s new obsession…they are so tasty good! They are almost like a much better (and better for you) version of those Red Lobster biscuits everyone has probably had at one time or another. And they are so quick and easy to make as well. What’s not to love!?
I also want to make sure you know about one of the newest “real food” cookbooks that just hit the shelves last week (pictured below). It’s from our meal planning sponsor – The Fresh 20! Their new book contains over 125 recipes that are organized into seasonal, weekly meal plans, and each week comes with it’s very own corresponding shopping list. Every recipe comes with a beautiful picture, and there are lots of prep-ahead tips throughout. Following wholesome and realistic meal plans like these can be a big time saver for busy parents. Has anyone made anything from the new The Fresh 20 cookbook yet? If so, please share the details below! Continue Reading »
Gone are the days of iceberg lettuce topped with limp veggies and bottled, processed dressings. No wonder I didn’t really enjoy salads until recently…I thought that’s what they were all about! It’s amazing how incorporating fresh greens, roasted nuts or seeds, distinctive cheeses, fresh fruit, and homemade dressings can change everything. And I know I am late getting on this bandwagon, but I’ve recently discovered what a real gem dried fruit is as a salad topping as well. I wish I would’ve figured that one out much sooner!
So today I am taking the idea of a fresh, tasty salad a step further with one of our sponsors, NatureBox. Their company delivers attractively packaged whole food snacks to your door that include everything from nuts to seeds to dried fruit to trail mixes. Their offerings are more than enough to keep things interesting especially if you use their snacks to create a “make your own salad bar.” Who knows, maybe you could even pique the interest of your previously skeptical child? Seriously, who wouldn’t like to prepare their very own dish? Even if they end up with just 2 pieces of lettuce and loads of dried fruit, seeds, and cheese, don’t judge…everyone has to start somewhere. I can tell you my daughter was (not so patiently) waiting for me to finish these pictures just so she could dig in to all this deliciousness herself. Presentation can make all the difference even for a our little ones.
Make Your Own Salad Bar: Lettuce, Roasted Garlic Pumpkin Seeds, Parmesan Cheese, Zingy Currants, Almonds, Dried Apricots, Goat Cheese, Apples, and Homemade Dressing
Continue Reading »
This is a guest post from my husband, Jason Leake, and will be part of his new interview series for the blog. To learn more about Jason check out our team page or his post entitled “Real Food From a Man’s Perspective.”
Recently at a family reunion in Ohio I found myself in a late-night conversation so captivating that I didn’t go to bed until 2:00 AM. I was chatting with Adam Yanke, M.D. and Rupel Dedhia, M.D. who both practice medicine in Chicago, IL. Adam is Lisa’s cousin and is in residency to become an orthopedic surgeon while his wife Rupel is a practicing General Internist (which is definitely not the same thing as an intern, by the way!)
These photos are from a trip to the Himalayas where they provided free medical care to local people. They travel extensively and Rupel’s parents are originally from India, so while the young couple is very much at home in Chicago and have been educated in the US, they also benefit from a world view.
Rupel Dedhia, M.D. and Adam Yanke, M.D. providing free medical care in the Himalayas
So why was I so excited to hear their perspectives? Continue Reading »
Whole Spelt Pumpkin Muffins
I finally did it. I’ve been wanting to bake with some alternative flours for some time and this weekend I finally made Pumpkin Muffins using whole spelt flour! And they are deeeelicious. We’ve definitely been missing out. The texture is much more cake-like and the flavor is milder than whole-wheat flour. And it was super easy to make the 1:1 substitution…I have no idea why I kept putting it off! I must thank our sponsor, Nature’s Legacy, for giving me the final push (i.e. a bag of spelt in the mail!) that I needed to dive right in and give it a shot.
Spelt may sound like a “new” grain, but it’s actually been around for more than 9,000 years. As I mentioned the flavor is “lighter” than wheat and even though it contains gluten, some with an intolerance to wheat find that they are able to enjoy spelt. Just like wheat though, you want to be sure to select “Whole Spelt” products as opposed to the refined (white) version. And to keep your whole spelt flour fresh, it’s best to stick it in the freezer (or fridge) along with your other whole grain flours. In addition to flour there are also other spelt products available, like pasta. To learn more about the benefits of eating whole spelt and how it differs from wheat check out this FAQ page.
Also be sure to check out our sponsor’s product, VitaSpelt, because they are offering our readers 20% off all purchases with the code “100DAYS” between now and Oct 9th! To help you get started I am sharing my Whole Spelt Pumpkin Recipe below, and Nature’s Legacy has also provided two other spelt recipes as well. Continue Reading »
If you’re in a rut here are some snack ideas for inspiration. Please leave any additional suggestions in the comments below…
Fruits and Vegetables…
- Apple (good with peanut butter)
- Banana (good with peanut butter)
- Carrots (good with hummus or ranch dip)
- Celery (good with peanut butter and raisins a.k.a. “Ants on a Log”)
- Strawberries (good with yogurt)
- Blueberries (good with yogurt)
- Raspberries (good with yogurt)
- Peaches (good with yogurt)
- Kiwi Continue Reading »
Well, I stand corrected. All this time readers have been telling me I should make my own Larabars at home, and I proudly stood my ground saying I already make too many things from scratch so I would continue to buy them from the store. But that was until I figured out homemade Larabars taste SO much better than the packaged ones! On a recent blog post I shared that extra good food is worth the extra effort to me so it should be no surprise that I will have to start making these on a regular basis now!
Plus since Larabars are such a simple snack, using only a few whole ingredients, that means they are simple to make at home as well. All you need are Medjool Dates, which can be found in the produce section if your store carries them, and some nuts, peanut butter, seeds and/or granola. And thanks to the seed version (recipe below) those who are nut-free can enjoy these bars now, too. They are the perfect “on-the-go” snack, and my girls were so excited when they saw me putting together the pictured platter…it was like torture for them waiting for me to finish taking pictures! My daughters seriously love these things. Continue Reading »