Martha Stewart and I make Cinnamon-Oat Pancakes

Saturday morning was already going to be an extremely busy morning but the kids had asked me on Friday to please make pancakes in the morning. I said yes remembering I wanted to create an oatmeal pancake recipe. Sure enough early Saturday morning came and as soon as I remembered my obligation and realized I had not planned ahead, I ran to Martha Stewart online for a recipe. The first recipe that popped up is 'Cinnamon-Oat Pancakes' so off we went to the kitchen.




Since I rarely find myself following a recipe exactly and I am always try to up the nutritional content in some way, I opted to vary the recipe by using 1 cup of unbleached organic flour to 1 cup of organic whole wheat flour. I then followed the recipe to a 'T'. The result was tasty and the kids enjoyed them however, I think they would have been less dense if I had cut the oats down to 1 cup.

Do you like your pancakes light and fluffy? If yes, then follow her instructions and see how they come out but I have to wonder: Which is better nutritionally? To use all AP flour with all the oats called for OR use some whole wheat flour but cut down on the oats?

Lil' Kids in the Kitchen: It's a wrap...and a Quesadilla

We have all been told to let our children ‘help’ in the kitchen and I have found that not only is it a great way to teach them about cooking, it is also a great way to empower them. What kid does not love the ideas of getting to make their own choices or ‘do what they want’? One way we let our kids have their free rein is when it comes to making Quesadillas. I simply place all of our favorite ingredients (and sometimes throw in new one) out and let them choose and assemble it.

The latest Quesadilla 'bar' consisted of whole wheat tortillas, leftover chicken I chopped up, sauteed mushrooms, sauteed peppers, shredded reduced fat Monterey Jack cheese, chopped scallions, minced cilantro and parsley from our garden, fire roasted chili's, olives and salsa for a topping.


Warning: a little nibbling may occur during creation process...


Does he look like he is having fun?


Loading up on the good stuff.

Enjoying their own creations!

This is truly a great way to entertain the children, use up leftovers, AND create a frugal and healthy meal.

TIPS: I have learned that my lil ones can get a bit distraught if the tortilla is not firm and hold in the ingredients, so you may need to limit the amount of ingredient you place out in front of them so they do not overload. It also aids in the ease of eating by folding the tortilla in half so they end up with a half moon shape. You can always fill the entire tortilla and place another one on top, warm it and then cut it into pizza like triangles.

The ingredients can vary so I will simply tell you more about how we go about creating them. I made a small line across the middle (with salsa) and asked them to keep in the ingredients on one side. Once they finished with the toppings, I carefully transferred it to a nonstick pan (heated on medium), flipped the empty side on top, pressed down firmly and let it warm for about 5 minutes. Once it seems to have crisped just a bit, I flipped it over and finished that side.

I will be posting more 'lil kids in the kitchen' throughout the month.

Kindergarten Anxiety - Book Suggestions

It is almost here: Kindergarten. I thought it was tough to drop my baby off for 4 hours twice a week for pre-school but now she will be away for 7 hours every weekday (we will address my emotions another time). I know that this is a positive experience and milestone that my daughter will love but she is also scared and anxious. One approach that I have been taking is to read some books that address the subject.

I am sure you all know the first one and it was even a part the preschool library: The Kissing Hand By Audrey Penn. “Chester Raccoon doesn't want to go to school--he wants to stay home with his mother. She assures him that he'll love school--with its promise of new friends, new toys, and new books. Even better, she has a special secret that's been in the family for years--the Kissing Hand.” I usually choke up a bit when reading this book as it is so sweet.


A close family friend gave us ‘Seymour Slug Starts School’ by Carey Armstong-Ellis a few years ago and I think my daughter loves Seymour as she takes the emotional journey with Seymour and sees how relieved, happy and confident he is at the end.

This past June in New Hampshire, I found “The Bunny Kindergarten’ and it makes my daughter smile. “It was Lisa's first day of kindergarten, and she was scared.” She goes on to meet her new best friend and enjoy all the great joys of Kindergarten. My daughter smiles throughout the book and makes me feel better as well.

Do you have any book recommendations?

Fast & Frugal Friday: Crusted Mahi-Mahi and Quinoa with Vegetables

Here we are folks. A meal that you can prep and get cooking in a matter of minutes. I threw all of this together from a quick stop at the freezer section. I am thrilled that the Stop & Shop's near us are starting to carry better seafood choices AND their Nature's Promise line is expanding to healthy but quick convenience items. Case in point, their new "Bulgur Quinoa with Vegetables". Seriously, good for you and you simply microwave or stove top it for 5-7 minutes. You can find it in the freezer section. I only nuked half the contents for 5 minutes and it was perfect.

I also found the wild Mahi-Mahi in the freezer section and was thrilled. It may be difficult to find and expensive at a fish mongers so this is an affordable option. It is also a great fish that you can enjoy frequently since it is a 'Best Choice' on EatingWell's seafood guide. I simply took them out to thaw the night before.

Ingredients for crusted Mahi-Mahi:

12-16 oz. Mahi-Mahi

1/3 cup whole wheat panko or regular bread crumbs

1 Tablespoon lemon juice

2 Tablespoons Olive Oil

1 Tablespoon parsley (from our garden)

2 cloves of garlic, chopped

1/4 teaspoon paprika

dash or two of salt & pepper

1. Preheat oven to 375 degrees.

2. Combine all ingredients (after the fish) in a bowl and mix well.

3. Gently towel off the fish so that it was not too moist. Apply the mixture and press firmly onto the fish.

4. Bake for 25 minutes. If your fish is thinner than ours (it was about an inch thick), you should only need about 18-20 minutes.

Disney Food Report & DisneyFamily.com Travel giveaway!

Congratulations to The Fitness Freak who commented: "Thanks for the tips Jennifer! Our favorite travel spot: Yellowstone, of course :)"

I realized that I have never updated you folks regarding the food we took to Disney World and what was worth taking and what was a bust. So without further ado, here is my report on the snacks we packed.

What was worth packing:
*Sesame Seeds
*Bars (not ones with lots of chocolate or caramel drizzle as they will get to sticky in the heat)
*Powdered milk was great as we brought a plastic quart container and then kept it in the mini-fridge
*Cheese sticks
*Cereal (in vacuum bags-go ziploc!)
*Carrots (so great to have a veggie to snack on in the hotel room)
*Oatmeal packets (use hot water from the coffee pot in room!)
*Whole almonds (as held up well to pressure)
*Jerky: they can really hold up to pressure, heat etc (read more here)

What I will not bring again:
*Bananas (we packed them in a box but still got bruised up and disintegrated quickly)
*Crackers were OK but only if you have sturdy container (we had a qt. container to make milk in)
*Lunch Meats as too concerned about keeping them cold
*Dried cranberries as easyily smashed up in your bag pack
*Chocolate milks were great for the kids but get heavy so if you do not have to worry about weight AND you can protect them from puncture-go for it)

Speaking of Disney, we are lucky enough to have a great giveaway for all of you sponsored by DisneyFamily.com and MomGenerations.com. I enjoy the Disney Family website as one of the many great features on the site is a list of “Cities on a Shoestring” where parents can find inexpensive or free activities to do in cities around the country. The site also includes tips for hassle free air travel, videos of popular family destinations, and safety travel tips.


Disney Family.com is offering an “On the Road with Family.com” kit to one lucky reader! The kit promises to keep children comfortably entertained during car or plane trips this summer and will put an end to the dreaded “Are we there yet?” questions while allowing families to share their favorite family vacation destinations. The travel kit includes a plush kid size travel pillow, a copy of Dr. Seuss’s There’s a Map in My Lap, a travel game kit, notepad and pen and adorable tote bag (a $30 value).


Also, make sure to visit Disney Family.com Travel to help with all your vacation planning needs as the site provides a unique resource for parents providing a combination of expert reviews, parent recommendations, and age-appropriate points of interest for family-friendly destinations on any budget.

To enter to win:

*Leave a comment about your favorite family vacation destination spot. The winner will be announced on July 1st.

For additional entries you can do the following:
*Tweet about this contest: "Trying to win a Disney travel kit @savorthethyme http://savorthethyme.blogspot.com/2009/06/disney-food-report-disneyfamilycom.html

*Follow me on Twitter @savorthethyme (tweet me to tell me you are a new follower)

*Join the Savor The Thyme group on Facebook

Daddy's Egg & Ham Sandwiches

As late afternoon approached on Father's Day, I began to feel a bit under the weather so I went upstairs to be alone while daddy played with the kids. I soon realized it was getting late and dinner was not ready. My hubby said not to worry as he was going to 'pull something together'. I heard the microwave door slamming a number of times and quite a bit of giddy excitement. Then it became quiet. Hum, I must investigate. I wandered downstairs to find all three of them at the table and my son yelled 'Daddy made us egg sandwiches'. Well, this did not turn out to be any ordinary egg sandwich. It is actually an egg and ham sandwich with ketchup and the kids asked for them again yesterday. It is great to have another super fast option.

Ingredients for 1 sandwich:
2 slices whole wheat bread
1 organic egg
1 slice ham (no preservative, no nitrates/rites added)
ketchup




Directions:

1. Place the egg and 1 teaspoon of water in a microwavable bowl. Drape a piece of paper towel over the bowl and microwave on high for 2 minutes (or less if you like runnier yolk).

2. While the egg is cooking, place two slices of bread on your plate and spread some ketchup on one piece (I would have never have thought of ketchup).

3. Place a slice of ham on a piece of paper towel and microwave, maybe 20 seconds to warm.

4. Assemble and enjoy.

Jerky goes to Disney & Socialuxe Lounge

When Doug from Jerky.com said they’d like to send me some of their jerky to review, I took at peek at their website and was excited at the idea of receiving some Beef or Buffalo and thought ‘what a perfect snack to pack for Disney’. So imagine my surprise when I opened the package to find pineapple jerky. During my gym rat days (yes, I still go), jerky was my go-to snack and I had not even imagined that fruit was now being made into a jerky.

Now, I had to use all my will power not to rip into these lovely looking packages of nature but I wanted to save them for Disney.

So, initial impressions: nice packaging, pineapple looks like high quality pineapple and the ingredients: pineapple and honey. We rip into them, bite, chew, and ahhhh....sweet, flavorful pineapple. I think pineapple is sweet enough as is but I can also appreciate that the honey seems to highlight the flavor. And there is not tons of honey, just a drizzle. In fact, this pineapple jerky would also be a perfect snack when you are craving something sweet and is a healthy option for dessert. And you all should know that if you are going to use a sweetener, make it something natural like honey, not a fake substitute. And here is my favorite part about this: its’ portability. This was great to bring with us to the park and is not one of those snacks that will get easily crushed or bruised. Ever carry a banana in your purse? Ugh.

I am thrilled that jerky.com also offers so many varieties of jerky including: turkey, elk, buffalo and alligator. They also have links to low-carb and No MSG options (such as pineapple and buffalo-my favorites). So go ahead, and try some for yourself (link to left) and as a real incentive, free shipping. If you are in the military, you even get 10% off. If you want to try to win some free jerky, add your email to their mailing list.

By the way, see that pretty button at the top right of the page titled 'Tastiest Blog'? well, some sweetie out there nominated me and if you wish, you can vote for me every day. Just a thought.

Turkey Cutlets with Baked Vegetables & Mom's Club Wine & Cheese Party

Originally I intended this recipe to be for my fast & frugal Friday post however, I did not remember until late Friday night and I never took a photo as we ate it all. Ops. Therefore, in order to give you some eye candy, I will also tell you about a fantastic night out with the ladies. Up first is the turkey recipe.

This is another 'one dish' type of meal, where you do a little prep, toss it all into dish, cook it and you are done. I did make some multi-grain pasta on the side however, that was mostly for the kids. This is a great dish for 4 adults. We all loved it.

Ingredients:
1 lb, boneless, skinless turkey cutlets
1/2 red pepper, cut into strips
1/3 sweet onions, cut into thick slices
4 oz. baby bella mushrooms
4 oz. green beans
1/3 cup balsamic vinegar
1/3 cup low sodium organic chicken broth
1/4 teaspoon dried sage
salt & pepper

Directions:
1. Preheat oven to 375 degrees.

2. Whisk together the chicken broth and vinegar in a separate bowl and set aside.

3. Season the turkey with salt and pepper and dredge through the broth/vinegar mixture and
place into an oven proof dish.

4. Toss vegetables into the remaining broth/vinegar mixture, stir and place the veggies and liquid onto the turkeys cutlets.

5. Bake approx. 20-25 minutes depending on the thickness of the cutlets.

So, onto the party. I joined the MOMS Club back when I first became a stay at home mom and found it to be so supportive and a great way to make friends. Once a month we have a moms night out and this month we met for a wine and cheese party.


The woman who hosted the party used the suggestions from my post titled 'Cheese-Wine pairings for Dummies'. She printed some information from the site and used it as labels on the wine bottles.


We had a great time with the pairings and some other nibbles (including the watermelon salad) that ladies brought along. Host one of these parties yourself: maybe for couples, guys or gals.

Grilling Tools - Father's Day Gift Ideas

Seeing that Father’s Day is this weekend, it got me to thinking about outdoor cooking and entertaining so I poked around the Internet to find some neat ideas. Oh, and you ladies, do not be offended as I know some of you would love these as well.

Circle Kabob Skewers: These look so darn cool. Too feminine? well, then get them the old straight stand-bys.


Laser Thermometer: Not cheap, but a real cool toy and you can say good-bye to cutting your meat in half to take a peek.

Monogrammed Branding Iron: This is sure to puff up any man’s chest

And finally, some great rubs. Just what a guy would love as this is such a quick and easy way to infuse some great flavor.

Rainy Day Parfait - Breakfast or Dessert?

Yesterday was the one day, out of the next 10, that was sunny and so we spent most of it outside. But that one day was over too quickly and now we are in the midst of some heavy rain. The kids and I went to the gym today and then to the farmer's market. Yes, in the rain but it was very light so they did not mind. So, I found myself sitting here under dark clouds and craving something sweet and crunchy. But what to eat? We had some organic vanilla yogurt (their favorite), some cereal and berries so we created a parfait and are smiling now. Bring on the rain.

6oz. cup of organic non-fat vanilla yogurt
approx. 1/2 cup organic vanilla almond crunch cereal (cascadian farms)
approx. 1/3 cup blueberries
approx. 1/4 cup raspberries

Directions:
Place a layer of yogurt in the bottom and top with granola, then blueberries and repeat. When almost to the top, place a thin layer of yogurt, granola and raspberries on the top.

If you prefer a thicker yogurt, consider using greek yogurt. This would also be a great breakfast or dessert.

Thankfully, I finished taking the pictures just in time.

EatingWell Wednesday: Sweet & Tangy Watermelon Salad

This Monday on Twitter, people were all abuzz about salads and it got me to craving one. In fact, I wanted one so bad I made my baby lettuce salad but was still wanting more so thought it would be a great item for Eating Well Wednesday. Upon searching, I found their Sweet & Tangy Watermelon Salad. First of all, the salad has cilantro in it so I am sold. Secondly, you can make it in about 8 minutes and it has watermelon in it. How often do people use watermelon in their salads? I tried to appeal to the children by using my melon baller to make circular cuts however; they were more like half moons since I have not used this tool in years. In addition, I never even found out if the kids would eat some as I took it to tennis lessons and I gave some to the adults.

The comments received were mostly along the lines of so 'light and refreshing' and 'how exciting to see watermelon in a salad' and 'I have never used rice vinegar'. One male who enjoys cooking said it needs just a dash of salt. I think that salt would be supplied by the peanuts that the recipe suggests but I omitted them since I knew we would be with some peanut allergy families. I think the peanuts would also be great if you were using this salad for a lunch as you would want the calories and fat so that you would not need a snack an hour later. I think sunflower seeds would be another great option.

In addition, the only other change I made was I only used 1 teaspoon of sugar instead of the 2.5 in the recipe and I personally do not think it needs more. Some more ideas that were 'tweeted' in regards to a watermelon salad: vidalia onions and a bit of balsamic vinegar; arugula, feta cheese and adding sage to the salad. Be sure to follow the link above for the recipe.

Eating Healthy and Losing Weight - An inspirational story by the founder of BookieBoo

Have you ever struggled with weight or adapting a healthier way of eating? Have any of you ladies had to lose weight after having babies? Still need to? And you guys out there, do you have wives, lady friends or moms that have struggled losing the baby weight? So many of us can identify with that struggle so I thought it would share the story of Leah, the founder of BookieBoo.com who lost 100 pounds after adapting to cleaner way of eating and of course, exercise. Also, all of you ladies (guys, tell the women in your life) should join in for support in your journey to lose weight or to maintain a healthy lifestyle. Also, in case you missed it, here is my first article as a contributor to BookieBoo.com.

This is an excerpt from a recent interview of Leah:

1. Please share a bit about that as well as your motivation for starting Bookieboo?

I was 253 lbs. when I gave birth to my first son, whom I refer to as Bookie. (When he was a baby, I called him Bookieboo.) I lost over 100 lbs. after he was born. I did it the old fashioned way: diet and exercise. I did it slowly, taking it 5 lbs. a time, and it ended up taking me two years. Fitness and healthy living have become my lifestyle now. It’s something I enjoy doing and something I enjoy sharing with my family and friends.

After I lost all that weight, I decided to combine my interests and create a site that was helpful to moms. I couldn’t find a go-to place where moms could share their struggles staying or getting into shape. I thought moms would enjoy the concept, so I created Bookieboo.

Bookieboo has over 40 contributors, posting about fitness, weight loss or healthy living. Many are certified personal trainers, but all are moms. No boys please. Bookieboo also has over 100 discount codes to share, as well as weekly giveaways, and great women.

I just had another baby, so the moms on my site are losing weight with me again. This time I only have 20 more pounds to lose. Come join me!

2. How do you stay motivated to exercise and eat well?

Oh, that’s easy. I’m an absolute shrew without exercise. It’s like when you don’t have your coffee in the morning. I’ve noticed that I’m far more patient with my children and family and are able to handle more. It makes me feel good throughout the day. The days I’m not getting any exercise, I’m totally dragging. Would that be an endorphin addiction? Hmmmm….

The eating comes with it. When you exercise a lot, you crave foods that are good for you. I’m not joking…it happens.

3. What do you think is universally the biggest challenge for moms when it comes to being healthy and/or losing weight after pregnancy?

Having children and getting into shape is tough. I’m finding it tougher and tougher with two. I don’t have all the answers. What works for me may not work for everyone, which is exactly the reason I have Bookieboo. It’s about how to do it all with kids from many perspectives. Moms supporting moms. I get a lot of advice from my own members.

4. Tell me about MomActive and any other projects you are working on…

MomActive is the new radio show hosted by myself and Fiona Bryan from The Bantering Blonde. Our premiere is June 19th at 11am pacific standard time. We are going to have weekly guests that talk all about the same sort of stuff on Bookieboo--How to stay fit or live a healthy lifestyle while being a mom. I’ve already gotten a lot of interest in the show and am going to be bringing on some incredible guests. You won’t want to miss this. I’m going to be my eccentric self and Fiona is going to be her witty self and we are just going to make a go of it, so I’m hoping you all can join us.

To celebrate the launch of the radio show, Bookie Boo is hosting a Twitter party this Thursday from 5-8 PST (8-11 for us east coasters). Please follow the link and join in the fun!

Broccoli and Garlic Pasta ala Coconut & Lime

Hello everyone,

I decided to partake in Coconut & Lime's FIVE YEAR Blogiversary Contest by making one of her recipes and posting about it. Now, many of you know that I already have a somewhat similar recipe titled 'Broccoli and Red Pepper' but that one does not include pasta and since I love it so much, I was excited to try with the addition of pasta (in my case, a whole grain blend). Heck, toss in some tofu, chicken, or shrimp to make a main dish. So without further ado Broccoli and Garlic Pasta ala Coconut & Lime.

Note: I added about a 1/2 cup low-sodium chicken broth as I preferred more moisture. Cross your fingers I win.

'Good For Us' pasta and Marinara Sauce

There are many varieties of pasta that have a greater nutritional value than the standard enriched white flour kind: whole wheat, whole grain, multi-grain, gluten-free etc. and we try to mix it up. One of them I use to bring smiles to the kids faces is the organic alphabet pasta by Trader Joe's. (man, I wish they paid me every time I typed their name). Not only are these cuties visually appealing to kids because they are letters, they are also colorful due to the tomato and spinach powders. To add to the nutrients, I top them with my homemade marinara sauce that is so loaded with vitamins and antioxidants (lycopene, vitamin C etc.), I expect my hands to look 10 years younger when I am done making it (why can't it be that easy?). This time I made the sauce using crushed tomatoes by Dei Fratelli. When they wrote and offered to send them, I agreed because they make a line of canned products with no or low sodium. I found them to be lively and fresh so thank you and keep up the good work Dei.

Also, I want to share my kitchen essentials and the contest winner: Strainer, Scraper, Immersion Blender, Zester, Chef/Santoki Knife, Parchment and Wax papers, and Citrus Juicer.

The winner of the cookbook (she choose the union square book), is Donna of My Tasty Treasures. Congrats Donna!

Fast & Frugal Friday: Grilled Wild Salmon with Maple Butter

Do you recall two weeks ago when I strolled to the Farmer's Market and saw some maple syrup from Connecticut? Well, it got me thinking about the quart my parents had brought down from Maine and what I could do with it. Since I am such a compound butter fan and even give maple butter to some at Christmas time, the decision was made. But what to put it on in the spring? A purchase of some wild salmon and the plan was complete.

But first, so that you do not feel guilty about the maple syrup (I use so little used though), let me give you many health reasons why you need to focus on the Salmon consumption: high in protein, 'good' fats (go omegas!), vitamin D, calcium, high percentages of your daily requirements for other vitamins and minerals. And why is it important to try to consume more wild than farmed Salmons? studies have shown much higher levels of PCB's and contaminants in the farmed species. You can learn more by searching the Internet but I am happy to provide one link from Consumer Reports.

Maple syrup also appears to have some nutritional benefits that I just learned about including impressive levels of manganese and zinc. Both of those are important to your immune system.

Ingredients:
1 lb. wild salmon, skinless
1/2 tablespoon maple butter*, softened
1/8 teaspoon ground pepper
a dash or two of Kosher salt

Directions:
1. Preheat grill over medium high heat. Season the salmon with some salt and pepper and brush the maple butter over the fish.

2. Brush a little olive oil over the grates, place the fish and leave for 5 minutes.

3. Flip and grill approx. another 4-5 minutes or until firm but not overcooked.

Here is what I thought of the dish: The flavor was subtle but it definitely added a sweetness and moisture to the fish. Or maybe that is simply my superior grilling skills? probably the maple butter.

By the way, here is an update on our garden: everything is going well although we lost 2 of our 4 cucumber plants. And as you can see below, the tomato plants are about to bear fruit...or vegetable....you decide.

*Allow 1 tablespoon of unsalted butter to come to room temperature. Mix in 1/2 tablespoon maple syrup, and blend very well. place onto wax paper, roll and refrigerate. This could be made days ahead of time.

EatingWell Wednesday: Superfoods & BookieBoo.com

Today my first article was published on BookieBoo.com. This is a great website designed as a 'Fitness Hangout for Moms'. I am proud to be a contributor and for my first article, I focused on how our family eats clean and shared some great snacking strategies. One of the strategies I list is to eat seasonally. EatingWell has a series on their website about eating well in season so I thought I would share that article below.

This article is titled 'A simple way to load up on nature’s superfoods' courtesy of EatingWell Magazine. Be sure to follow the link as well as they offer many recipe ideas for each food mentioned below.

In the last couple of decades, scientists have discovered more reasons (beyond vitamins and fiber) to pack your diet with fruits and vegetables: phytochemicals. All plants contain these compounds, which protect them from a variety of dangers—from harmful UV rays to predatory pests. We take in phytochemicals when we eat fruits and vegetables and, as it turns out, they protect us too. Some act as antioxidants, mopping up unstable “free radical” molecules that can damage cells and lead to the development of heart disease, cancer, Alzheimer’s and other health issues. Others work by boosting the immune system.

Red:

red foods such as tomatoes and watermelon, contain lycopene, a phytochemical that may help protect against prostate and breast cancers.
Guava

Pink grapefruit

Red peppers

Tomatoes

Watermelon

Orange:

Alpha and beta carotene make foods like carrots and sweet potatoes so brilliantly orange. The body converts these compounds into the active form of vitamin A, which helps keep your eyes, bones and immune system healthy. These phytochemicals also operate as antioxidants, sweeping up disease-promoting free radicals.
Apricots

Cantaloupe

Carrots

Mango

Oranges

Papaya

Pumpkin

Sweet potatoes

Tangerines

Winter squash

Yellow & Green, part 1 (leafy greens)

Many yellow and green vegetables are good sources of lutein and zeaxanthin, phytochemicals that accumulate in the eyes and help prevent age-related macular degeneration, a leading cause of blindness in older people. Leafy greens are also rich in beta carotene.

Artichoke

Corn

Lettuce

Summer squash

Wax beans

Arugula

Chard

Collards

Mustard greens

Turnip greens

Green, part 2 (cruciferous)

Cruciferous vegetables, such as broccoli and kale, provide compounds called indoles and isothiocyanates, which may help prevent cancer by amping up the production of enzymes that clear toxins from the body.
Broccoli

Brussels sprouts

Cauliflower

Green cabbage

Kale

Blue & Purple/Deep RedBlue

purple and deep-red fruits and vegetables are full of anthocyanins and proanthocyanins, antioxidants associated with keeping the heart healthy and the brain functioning optimally.
Blackberries

Blueberries

Eggplant

Plums

Cranberries

Grapes

Radishes (red)

Raspberries

Strawberries

What’s fascinating is that nature seems to have a way of highlighting these beneficial nutrients by giving them bright colors that allow you to spot them at a glance. For example, anthocyanins make blueberries blue and may help to keep your mind sharp. Tomatoes get their ruby hue from lycopene, a phytochemical that may help to prevent prostate cancer. To get the maximum disease-fighting power that phytochemicals can provide, choose foods that represent all colors of the rainbow. The USDA suggests paying particular attention to orange (2 cups per week) and dark green (3 cups per week) produce, both good sources of vitamin A and other important nutrients. Use our vibrant color wheel to inspire you.

Greek Yogurt Marinated Chicken, Harvest Grain Blend & Organic Herb Salad

On our way back from New Hampshire, we decided to stop at Trader Joe's to stock up on our favorite bars and other favorites. During this trip I had a few minutes to look around (I heard my son screaming at one point but will tell more of that later*) and found a bag of Harvest Grain Blend and Organic Herb Salad and thought those were worth a try.

Why did the grain blend appeal to me so strongly? It was visually interesting (which is important in getting your children to eat it), cooks quickly and is rather healthy. In addition, if you are trying to eat healthy and your family does not enjoy the texture of say whole wheat pasta or brown rice, this is a compromise. There are still some white flours as with the orzo however, there are also beans and quinoa which offer superior nutritional benefits. My kids called it 'funny noodles' and ate it.

This is a really quick meal to make and the best part is, you can either skip marinating or do step 1 in five minutes earlier in the day.

Ingredients for the Chicken:
1 pound boneless, skinless chicken breasts, butterflied
1/2 cup fat-free plain Greek yogurt
1 tablespoon lemon zest
2 teaspoons fresh lemon juice (If you do not have a lemon, simply use bottled and omit zest.)
1 clove garlic, chopped
2 teaspoons cilantro

Directions:
1. Combine the yogurt, zest, juice, garlic and cilantro in a bowl and mix well. Spread onto both sides of the chicken breasts and place into the refrigerator to marinate (I did for 2.5 hours)

2. Preheat oven to 350 degrees. Place chicken in the oven and bake for 30 minute or until thoroughly cooked (165 degrees internal temp. recommended). While the chicken is cooking, prepare the harvest blend, salad and set the table.

Harvest Blend: I followed package directions which have you boil chicken broth (use low-sodium folks), add a bit of butter (I used 1/2 tablespoon) and simmer for 10 minutes. Yum!!

Salad: I simply tossed some dried cranberries and sliced almonds on top and dinner was ready! I love this mixed salad in particular because it has cilantro and dill in it. Sold!

*Okay so you want to know what happened at Trader Joe's right? Well, I was enjoying my 'quiet time' while the kids were off with daddy getting a drink and suddenly I hear 'Wahhhhhhhhhhh'. I knew it was my boy immediately but as soon as I was at the end of the aisle, it stopped. I went back to my shopping and then heard 'NO!!!!!!!!!!!!!', Wahhhh...". I again proceeded to the end of the aisle and was met by my husband with a sheepish grin, my daughter with a smile and my wet faced son, both with balloons. 'Don't ask' was all my husband said and I did not. Later on he told me that my son had knocked down a cardboard display. At first he cried and then screamed when the clerk tried to give him a balloon. He changed his mind seconds later and walked away with a blue balloon. Drama and smiles.

Discover & Donate: Share Our Strength

Discover the critically acclaimed debut album from new artist Diane Birch. Donate $1 to charity. Automatically. I mean, you get to purchase a fantastic album full of soulful music and a dollar will be donated to Share Our Strength to help make No Kid Hungry a reality.

Click just over to the left there in the middle of the column. You can even listen to a clip.

Fast & Frugal Friday: Seared Herb Roasted Pork Loin

Sizzle......sizzle. No, I am not talking about it being hot outside, I am talking about that beautiful sound your hear when you sear meat. I do not always have the bit of extra time it takes but I decided to make the time as I love the results and it truly does make a difference: the process caramelizes the sugars and proteins that are in the surface of the meat, which results in more flavor and a nice crust (even the hubby/wife and kids will notice so do it). Do not think you have the time? It took me 30 minutes to get the meal to the table including sides.

Ingredients:
1 lb. piece of pork loin, trimmed of large areas of fat
1 tablespoon plus 2 teaspoons vegetable oil (use as need higher smoke point)
2 teaspoons thyme, chopped or 3/4 dried
2 teaspoons dried rosemary
1/8 teaspoon salt and pepper

Directions:
1. Mix 2 teaspoons of oil with the herbs, salt and pepper to form a wet rub/paste and rub all over the pork loin. Allow pork to remain out of the refrigerator and to sit 20-30 minutes prior to searing so that it is not a super cold piece of meat going in the pan. Now is when you go off to do laundry, go through the mail, etc.

2. Preheat the oven to 375 degrees.

3. Heat the remaining oil in an ovenproof pan over medium heat until it look likes it is shimmery. Add the roast and brown on all sides, about 10 minutes. Remember to leave the meat alone and do not flip it until it easily lifts form the pan or you will rip that lovely crust. I also use a splatter screen during this time.*

4. Once all sides have been seared, place the pan in the oven and cook for 15 minutes or until a thermometer registers 155° F in the center. Since my cut was only a pound it did not take long. Expect a minimal 15 minutes for each additional pound.

5. As with all meats, if you have time, let it sit for a few minutes so that the juices do not run out as soon as you cut the meat.

Time-saver: You can be prepping your side dishes while the searing process is underway.
Skin-saver: Remember that the pan was in the oven and do not go to grab it a few minutes later -keep an oven mitt on the handle so you do not burn yourself like I did.

pst....survey on upper right hand column. winkwink

EatingWell Wednesday - Kitchen Tools

Happy Wednesday Everyone! Did you notice the survey on the upper right column? Please take 20 seconds to answer and come on back......Go ahead, I will wait. Okay, now that you are back: I was trying to work on some chocolate pancakes for the post today and opened my huge kitchen gadget drawers (you know, the one that always starts off neat and then you have to slam it closed each time) and took a look at everything in there. Good grief, what percentage of the items do I actually use on a regular basis? I have been thinking about it and will do a podcast on my favorites soon but in the meantime, one of the food editors from EatingWell is sharing her favorites:

From the EatingWell blog (By Jessie Price):
Here are my top five favorite kitchen tools right now:


Onion Goggles: OK. Let’s just get this out on the table. Onion goggles are absurd-looking. Don’t believe me? Here’s a picture of assistant editor Hilary Meyer sporting the goggles in the EatingWell Test Kitchen: But if you’re not too vain, I highly recommend investing in a pair of these babies. My mom gave me a set that I now keep in my top kitchen drawer (the spot for all my most-used tools). I love them because you can chop onions endlessly without shedding a tear. Try them out when you’re prepping sweet onions for Jumbo Prawns & Balsamic Orange Onions.

Cherry Pitter: The ladies in the EatingWell Test Kitchen heckled me endlessly when I insisted that we recommend a cherry pitter. But I have spent an inordinate amount of time pitting cherries manually (my mom has a tree) and it is a real bore! If you have grand plans for this recipe for Cherry Pie, you might want to get one of these. You can get large pitters with a hopper and manual feed to make faster work of the project. You can find them at surlatable.com, chefscatalog.com or amazon.com.

Ice Cream Maker: Any fruit can be made into a delicious frozen treat if you have one of these. (I’m planning to make this Strawberry Sherbet after I go berry picking this weekend.) And ice cream makers are really reasonably priced and easy to use. In the Test Kitchen we use a Cuisinart ($49.95). There is no need to add salt and ice—just fill the frozen bowl with your favorite creamy mixture, turn on the motor and in about 30 minutes, you’ll have a custom-made frozen treat ready to enjoy.

Kitchen Shears: Yes, you probably have scissors in the kitchen, but do you have a really good pair? Top-quality kitchen shears are amazing! Try them to cut up a chicken, snip the spikes off an artichoke or take them out to the garden and trim herbs or, my personal favorite, okra. When shopping for shears, look for sturdy construction and stainless-steel blades, a pair that feels comfortable in your hand and, maybe most important, that can be taken apart for thorough cleaning. I love the ones from Cutco (but I’m biased because I happened to sell Cutco knives while in high school).

Citrus Juicer: I know you can live without this tool—after all, it’s certainly possible to cut a lemon or lime in half and then just squeeze it with your hand. But I have to tell you that I use this tool almost every single night when I’m making dinner. (I love citrus, especially for salad dressings.) You just cut your lemon or lime in half, pop it into the juicer, close it and squeeze. It saves your hands and arms from getting too worn out. And when you’re squeezing a big batch of citrus juice (margaritas, anyone?) that’s a serious concern.

Now tell me, what are your favorites and why? Yes, tell me and maybe, just maybe you will be randomly selected to win a cookbook. Which one? You get to choose either 'Second Helpings from Union Square Cafe' or 'Essential Guide to Cake Decorating'. Want to earn extra chances? Here is how:

Earn 2 extra entries for each one below:
*Tweet about this giveaway, including this link. (Be sure to include @savorthethyme)
*Join the Savor The Thyme Facebook group
*Post about this giveaway on your Facebook wall, including this link (be sure to 'friend' me so I see it)
*Post about this giveaway on your blog, including this link (leave me a comment so I know)
*Start following me/this blog (over on the right hand column)

Open until midnight Thursday, June 11th; winner to be annouced Friday, June 12th

Steamed Broccoli with Lemon and Toasted Almonds

I am always amazed how every day that the time between 3:00 and 5:00 does not equal 120 minutes. It is a well known phenomenon in my world and most days I resent it. Just as I think I am going to have some quiet time to blog, tweet, and write recipes, I am asked 'what's for dinner'. Yikes. It happened again yesterday. I already had the main dish thawed and ready to go but what about a vegetable dish? I had bought some organic broccoli the day before so I began by preparing for steaming. Quick, easy, nutritious but then what? Since we all love almonds, I warmed a pan and tossed 1/3 cup of sliced almonds in for toasting. And for a little flavor and fluid, I grabbed a lemon: cut, squeezed and whisked 2 tablespoons of the juice with 1 tablespoons extra virgin olive oil and some ground pepper. I guess I could have skipped the oil but I was thinking vinaigrette-y.

I found it refreshing and the kids enjoyed although they seemed a bit thrown off when they first saw it. I am not sure why except that this may have been the first time (in a long time) that I put sliced almonds on a veggie other than green beans.

Words of advice to all you moms struggling to get your kids to eat their veggies:
The rule I have stated to them since they were tiny: place a bite (bite, not lick) in your mouth, chew, swallow and either say 'More, please' or No, Thank You' but you must try everything I put in front of you. 85% of the time, they want more.

psssst....there is a little survey for my readers to take on the upper right column-good for it!

Ingredients:
3 cups broccoli florets
1/3 cup sliced almonds
2 tablespoons lemon juice
1 tablespoon olive oil

1. Place a pot with shallow water over high heat with steamer insert, broccoli and lid on. Begin warming a nonstick pan over medium heat for the almonds.

2. Place almonds in the pan and gently and frequently move the pan so that you do not burn the almonds. Once they are toasted place aside (approx. 5 minutes). Monitor broccoli and once they are fork tender, remove into a separate bowl.

3. Whisk lemon and oil together. Now, toss almonds and lemon/oil mixture on top and serve.

And while I was typing this, a camera crew was watching me and my shaky fingers and double chin. You will see it on the video soon. I am also hoping they do not see my nasty feet and old flip-flops.

Explaining 'Meat' to your children

Innocently, completely innocently. My husband and I have mentioned here and there that someday we will need to explain the sources of meat, chicken, fish etc. to the kids and wondered how it would come about. Well, it happened this morning. I was blindsided. While driving. Almost spit my coffee out. Here is the conversation:

Mom: Honey, please get into the van so I can shut the door as the mosquitoes are coming in.

Daughter minutes later: Mom, why are there mosquitoes?

Mom: Birds and Bats like to eat them.

Daughter: Why?

Mom: Because that is what they eat. They are a part of the food chain

Daughter: What is a food chain?

Mom: Well, that is when one animal is the food for the other animal, usually a bigger one.

Daughter: What eats birds? Oh, Azzy and Rachel do (our cats)

Mom: That is right honey and bigger birds eat birds and even some crocodiles and alligators in countries where they live.

Daughter: Who eats the bigger animals?

Mom (almost spit coffee out now): Uh, well, other big animals and uh, people.

Daughter: What big animals do people eat?

Pause.............pause..............thinking......unprepared

Mom: Well....

Daughter: We eat fish but that is the only animal.

Mom: Where do you think bacon comes from?

Daughter: The store.

Mom: True, but first from a pig and beef comes from a cow.

Daughter: You're teasing mom.

Mom: Do you know what the Bison is that we eat?

Daughter: No.

Mom: It is a Buffalo.

Daughter: You are teasing me.....Mom, is that a station wagon?

Mom: Yes it is honey.

So, now what? this will not be the end. We have not even hit on Chicken, Turkey etc. I am not saying that they should not understand but I wonder how have you handled this? Even if you are a vegetarian, please share your conversations.

My little girl is growing up. sniffle and smile.