New here? Get more useful information by subscribing for free to the RSS feed
Archive for Recipes
February 25th, 2014
It’s National Pancake Week! Time to whip up a batch of your favorite pancakes in celebration.
The back story: the week leading up to Ash Wednesday was traditionally a time to purge your kitchen of all rich and dairy foods. A brilliant marketing major declared that this week would be National Pancake Week- since traditional pancakes are made from dairy products like butter, milk and eggs.
I have to be honest, every week in our house is National Pancake Week. We make a lot of pancakes over here. My kids love making them and I love mixing in secret ingredients such as flax seed, chia seeds and ground nuts.
In honor of this yummy celebration I’ve teamed up with Stonyfield to create some tasty pancakes with their delicious organic Greek yogurt.
My kids love to cook so they were ready to roll up their sleeves and help.
We had some extra time this morning before school so everyone could enjoy their pancakes.
Time to Make the Pancakes!
Enjoy! What’s your favorite ingredient to add to pancakes?
Organic Vanilla Greek Yogurt Pancakes
Author: Lori Popkewitz Alper Groovy Green Livin
- 1 cup whole wheat flour
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 cup nonfat vanilla Stonyfield Organic Greek Yogurt yogurt
- 2 eggs
- 2 Tbsp. coconut oil
- 1 tsp. chia seeds
- Extra milk (any type of milk is fine. I used rice milk)
- Cooking oil (preferably coconut oil or olive oil)
- Blueberries and maple syrup for topping
- Mix together in a bowl flour, baking soda, salt, yogurt, eggs, chia seeds and oil. If batter seems too think add milk to reach desired consistency.
- Heat a stainless steel or cast iron frying pan without oil for 2-3 minutes over medium heat.
- Add light layer of cooking oil to heated frying pan.
- Spoon batter into the heated frying pan in the shape of round cakes.
- Let cook until bubbles form on the top of the pancakes (generally takes 2-3 minutes).
- Flip and cook the pancakes until golden brown on the bottom side, about another 2-3 minutes.
- Serve pancakes hot, with organic maple syrup and blueberries.
This post was created in partnership with Stonyfield. All opinions are my own.
May 31st, 2013
Today was a Popsicle kind of day. The temperature hovered around 90 degrees for most of the day. Here in New England we have officially bypassed spring and jumped right into the heat of summer. I have a feeling it’s going to be a Popsicle kind of summer.
Finding a Healthy Popsicle Mold
Most Popsicle molds are made out of plastic or silicone and I really don’t want plastic touching anything I’m going to eat. Thanks to a review by my friend Beth over at My Plastic Free Life I found a Stainless Steel Popsicle Mold.
Most of the Popsicles found in frozen section of the grocery store are filled with processed sugars or sugar substitutes such as high fructose corn syrup or Aspartame. Artificial sweeteners are known to cause numerous health issues ranging from headaches to cancer. Research also suggests that they can actually cause overeating among consumers. Homemade, without added sugar are simple to make and they taste amazing.
Dairy Free Blueberry Popsicles
- 2 cups milk alternative. I use rice milk, but other dairy-free alternatives such as almond or soy milk will work too.
- 2 cups fresh blueberries (organic if possible).
- 1 1/2 cup strawberries (organic if possible).
- Feel free to swap out the blueberries and strawberries for any other type of fruit. They all work!
Place all ingredients into a blender and puree. I’ve been using my Blendtec for this and it works really well. Pour the mixture into your stainless steel Popsicle mold and freeze overnight.
They are ready to go! Enjoy.
Do you make your own Popsicles? What’s your favorite flavor?
photo credit: smbuckley23 via photopin cc
photo credit: Sharon Mollerus via photopin cc
There are also a few affiliate links in this post. Any products ordered through the links will put a few pennies in my pocket and help support this blog. Thanks very much!
August 13th, 2012
My love of corn on the cob began when I was very young. Every summer I looked forward to going to the Sweet Corn Festival in Wisconsin. Once the nominal admission fee was paid it was all you can eat. Let’s just say I don’t do well with buffets. I have vivid memories of feasting on sweet corn until I was physically sick.
Fast forward to the present. The sweet corn festival continues in my very own dining room usually 2-3 times a week. My kids request and then devour corn on the cob. Even our dog is well trained to eat it right off the cob.
We had friends visiting from Chicago this past weekend and we got into a discussion about the best way to cook corn on the cob (exciting, I know!). For years I have added the corn to cold water and boiled them together. Our friends boil the water first and then add the corn. So what’s the best method to create perfect corn on the cob? I did a little research in my very own test kitchen and came up with the answer.
Selecting the corn
If growing your own corn isn’t an option (it’s not for me) then carefully hand select your ears of corn at the farmers market or super market.
- I always peel back the husk at the market to check on the corn inside. If it doesn’t look good, don’t buy it.
- Look for bright green husks that fit snugly around the ear of corn. The kernels should be in tight rows right to the top of the ear of corn-not white, small kernels, but full sized yellow kernels.
- Buy organic when you can.
How to cook corn on the cob
- Husk the corn just before cooking to keep the corn fresh.
- Remove as much of the silk as possible.
- Fill a large pot with water and bring water to a boil. I use a big stainless steel stock pot.
- Drop in husked ears of corn.
- Once water comes to boil again remove corn with tongs. Leave in a little longer if you like your corn on the softer side.
- I don’t put salt or butter on my corn. I love the flavor just the way it is.
Now you have perfect corn on the cob.
I tried grilling corn on the cob last year for the first time and it didn’t disappoint.
- Soak corn on the cob in bowl of water (don’t remove husk) for at least 15-20 minutes.
- Preheat the grill on medium heat.
- Remove corn from water.
- Place the soaked corn in the husk on the grill.
- Cook for 20 minutes, turning the corn every 5 minutes.
- Use a fork to determine if the kernels are soft. If they are then the corn is done.
- Remove the corn from grill with tongsand peel away husk and silk. Use pot holders or dish towel to hold corn-it will be very hot to the touch.
What’s your favorite way to make corn on the cob?
[Photos used under Creative Commons from slgckgc, Keith McDuffee, Oakley Originals/Flickr]
June 22nd, 2012
The combination of heat and humidity have been draining over the past few days. To keep everyone cool and happy we have ramped our smoothie addiction up a notch. We are now experimenting with different flavors of sorbet, which are just as easy to make (if not easier) than a smoothie. This week we tested out a few different flavors and voted on our favorite. The Vegan Strawberry Sorbet was the winner.
The key ingredient in this sorbet are a few frozen bananas. As our bananas ripen and begin to turn brown I put them in the freezer so they’re ready for use.
- A few frozen bananas ( one banana for each 12 oz. bag of frozen strawberries)
- 12 oz. bag of frozen strawberries (I like to use organic strawberries)
- You will also need a food processor or blender
- Place a banana in the food processor and blend until creamy.
- After banana is creamy add the bag of frozen strawberries (do not defrost prior to use).
- Blend together until mixture reaches desired consistency.
- Scoop right away or place in container and freeze for later use.
Have you ever made sorbet? What’s your favorite flavor?
Linked up with Natural Mothers Network Seasonal Celebration