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Aug 22, 2011 1:58:01 PM

Last week we posted a recipe for pimento cheese...here's something to spread it on! If you want a delicious and healthier side for your meal tonight, add these biscuits to the menu.

Ingredients

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, cold, cut into pieces
  • 1 cup buttermilk, cold

Directions

Preheat oven to 450 degrees F.

In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Bake for about 12 to 14 minutes or until brown.

Aug 8, 2011 1:52:25 PM

Pimento cheese anyone? This recipe, courtesy of thefoodnetwork.com, is a fast and easy way to make a homemade version of the delicious spread.

Ingredients

  • 1 pound grated Cheddar
  • 1/2 pound grated Pepper Jack
  • 1 (4-ounce) can diced pimentos
  • 1/3 teaspoon granulated garlic
  • 1/3 teaspoons granulated onion
  • About 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne
  • About 1/2 tablespoon green pepper sauce
  • 2/3 cup mayonnaise

Directions

In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.

Jul 21, 2011 5:00:46 AM

This week seems to have a morning theme here on the blog. If you love breakfast as much as we do, try this breakfast sandwich -- it won’t take too long to concoct and is sure to make you a very happy camper in the morning. The following recipe makes 4 sandwiches:

Ingredients

  • Nonstick cooking spray
  • 4 eggs and 4 egg whites
  • 1/4 cup minced chives
  • 1/4 cup minced parsley
  • 4 whole-wheat English muffins
  • 4 1/2-inch round slices Canadian bacon
  • 1 large beefsteak tomato, sliced into 1/2-inch thick slices

Directions

Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half.

Per Serving

Calories 330; Total Fat 13 g; (Sat Fat 5 g, Mono Fat 3 g, Poly Fat 1 g) ; Protein 25 g; Carb 31 g; Fiber 5 g; Cholesterol 245 mg; Sodium 920 mg

Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin C, Vitamin K, Calcium, Manganese, Phosphorus, Selenium

Good source of: Vitamin B6, Folate, Copper, Iodine, Iron, Magnesium, Potassium, Zinc

Jun 30, 2011 12:44:20 PM

At only 420 calories per serving, this healthy snack won’t bust up your diet!

Ingredients

Makes 12 muffins

  • 3/4 cup vegetable oil, plus more for pan
  • 1 1/2 cups whole-wheat flour, spooned and leveled
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 2 cups pumpkin puree
  • 1 cup plain low-fat yogurt
  • 3 large eggs
  • 1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
  • 1 1/2 cups coarsely chopped walnuts

Directions

  1. Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
  2. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
  3. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
  4. Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

Jun 9, 2011 11:12:04 AM

Another great meal that takes under thirty minutes to make. It’ s perfect for a weeknight dinner, makes about four servings and you can adapt it to add (subtract) any ingredients you like (dislike). The point is quesadillas are delicious.

Ingredients

  • 1 tablespoon canola oil
  • 1 large onion, chopped (about 2 cups)
  • 8 ounces white button mushrooms, (about 3 cups)
  • 3 cloves garlic, minced
  • 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 cups baby spinach leaves, sliced into ribbons
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 (10-inch) whole-grain flour tortillas
  • 1 cup shredded Mexican cheese mix or Cheddar
  • 1/2 cup salsa
  • 1/4 cup reduced-fat sour cream

Directions

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Jun 2, 2011 12:00:11 PM

Courtesy of the lovely folks at Food Network, a dinner that can be whipped up in around 30 minutes and has all the essential ingredients to keep your body running in tip top shape. Check it out and make it tonight (your significant other will be impressed, we promise!).

Ingredients

  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 zucchini, thinly sliced into half-moons
  • 4 4-ounce thin skinless, boneless chicken breasts
  • Freshly ground pepper
  • 12 ounces fettuccine (preferably whole wheat)
  • 1 tablespoon all-purpose flour
  • 1 cup cold low-fat milk (1%)
  • 1/2 cup evaporated nonfat milk
  • 3/4 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Nutrition facts:

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g

Apr 12, 2011 8:00:11 AM

Looking for something to make for dinner? Give this a try; it's fast, easy and delicious. Best of all, it's low-fat!

Juice of one lemon, divided
Lemon zest
1 tsp dried oregano
20 medium shrimp, tail on
1/2 jar roasted red capsicums, chopped
8-ounces angel hair pasta
1 cup peas
Freshly ground black pepper

Combine lemon zest, and half the lemon juice in a dish. Add shrimp and marinate for 10 minutes.

Place a large pot of water on to boil for the pasta. Place angel hair pasta in pot, followed by peas. Cook pasta according to packet instructions.

Preheat broiler, and spray broiler pan or baking sheet with nonstick low-fat cooking spray. Arrange marinated shrimp on broiler pan, and broil 3 minutes first side, and two minutes the other. Do not overcook. Remove from heat.

Quickly drain pasta and peas, and empty into a large serving bowl. Add shrimp and chopped capsicums; pour remaining lemon juice over the shrimp and pasta, and toss. Use freshly ground black pepper if desired. Serve immediately (duh, who wouldn't want to chow down on this immediately anyway?).

Apr 5, 2011 1:00:13 PM

Though salads are billed as one of the healthiest things you can eat, most of them just aren’t. This one is, and it’s delicious to boot. Try this recipe from http://www.theleanchef.com at room temperature or chilled!

1 pound green beans, trimmed and cut diagonally into 1-inch pieces
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/4 cup minced shallots
4 tbsp white wine vinegar
1 tbsp extra-virgin olive oil
1 tsp Dijon mustard

 

 Perfect for lunches and summer picnics.

Cook green beans in a pot of boiling water for 3-4 minutes, until tender-crisp. Drain and plunge beans into cold water to stop cooking and retain color. Combine cooked green beans with cannellini beans, kidney beans and shallots in a large bowl.

Whisk vinegar, mustard and oil together and drizzle over bean mixture. Toss gently. Serve chilled or at room temperature.

Enjoy!

Jan 8, 2011 6:00:19 AM

If it's cold or if you are sick, nothing feels better than a big bowl of warm soup. And everyone seems to be coming back from vacation sick!

Here are some delicious soup recipes from around the web to warm you up this weekend:

Energizing Spicy Broccoli Dal from Oh She Glows

Thai 'Jambalaya' from (never home)maker

Thai Jambalaya from (never home)makerBeef Stew and Chicken Soup in 35 Minutes or Less from Mark's Daily Apple

New Year Noodle Soup Recipe from 101 Cookbooks

Easy Minestrone Soup from Two Peas and Their Pod

Easy Minestrone Soup from Two Peas and Their Pod

Dec 15, 2010 6:06:08 PM

Bloggers are posting their holiday recipes to help you prepare your festive meals. Here are some of our favorites from around the web:

Christmas lima bean stew from 101 Cookbooks

Christmas LIma bean stew from 101 cookbooks

Pappardelle with eggplant ragu and fresh ricotta from Herbivoracious

Healthier mac and cheese from Dana Treat - Treat Yourself

Holiday sangria from Sprouted Kitchen

Holiday Sangria from Sprouted Kitchen

Soft whole wheat ginger snaps from Opera Girl Cooks