Lemon-Thyme Bread


I received this recipe from a friend who served this delicious bread at one of the kids end of year parties.  Not only was it a hit with the adults, the children LOVED it.  Lemon-Thyme bread is light, favorable and easy to make.



  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1-3/4 cups all-purpose flour (I used Whole Wheat Flour)
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Confectioners’ sugar




  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon peel, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
  • Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners’ sugar. Yield: 1 loaf (12 slices).






ImageIt’s been over a year since I’ve experimented with kale so today I decided to introduce kale in place of my daily spinach smoothie.  For those of you who aren’t familiar with kale, it is a dark leafy green that is packed with Iron, vitamin k, vitamin a, vitamin c, and calcium.  Kale is also known to be high in fiber and is considered a great anti-inflammatory food.

Kale has a distinct taste, stronger than that of spinach.  One of the benefits of blending is that I was able to disguise the taste with the ingredients below.  I have finally discovered the perfect combination! Kid-friendly.

2 large organic kale leafs
1.5 cups chopped fresh pineapple
1 cup frozen organic blueberries
3/4 cup water
1/2 ice

Blend and enjoy!

Clementine-Pineapple Smoothie



Tis the season for CLEMENTINES!  This creation was a new favorite with the whole family.  This recipe packs a very fresh and sweet flavor.  My neighbor gifted us with these wonderful Silicone Ice Pop Makers, so we even decided to freeze these for future afternoon snacks!  

3 clementines, peeled and segmented
1.5 cups cubed fresh pineapples
1 cup fresh peeled and sliced mango
3 tablespoons of Oikos Organic Plain Greek Yogurt
1 cup cubed ice
1.5 cups water


4 large cups & 4 popsicles

Autumn Brie


Happy Holidays!  I am finally getting around to sharing one of my favorite appetizers, Autumn Brie.  This recipe is perfect for fall/winter events and is always a hit.  I serve this brie with Carr’s Table Water Crackers.  I also double the below recipe, using around a 7 inch brie.  Hope you enjoy!

1 small McIntosh or Cortland apple
1/3 cup golden raisins
1 cup apple cider
1 (4-inch) round Brie cheese
Chopped pecans for garnish

Preheat the oven to 350 degrees.  Core and chop the apple.  Place in a saucepan with the raisins and cider and boil gently until the apples are tender but not mush (approximately 1/2 to 2 minutes).  Put the Brie in an ovenproof dish slightly larger than the Brie.  Strain the liquid from the apple/raisin mixture and put the drained apple and raisins on top of the Brie.  Garnish with chopped pecans and bake for 15 to 20 minutes.

Serves 4

Classic Banana Muffins

Classic Banana Muffins are perfect for a school party, teacher gift, breakfast, brunch, or snack.  My neighbor gifted us with four bunches of bananas and this delicious recipe.  It is a must try.

2 cups unbleached whole wheat flour (I use King Arthur’s)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened (applesauce is a healthier substitute)
2 large organic eggs
1.5 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt (I use Oiko’s Organic Fat Free Plain Yogurt)
1 teaspoon vanilla extract

1. Preheat oven to 350
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).  Add the eggs, 1 at a time, beating well after each addition.  Add banana, yogurt, and vanilla, beat until blended.  Add flour mixture, beat at low speed just until moist.  Spoon batter into muffin tin.  If you are not using cupcake liners, be sure to coat your pan with cooking spray.
4. Bake at 350 for 20 minutes, let cool for 10 minutes.

*If you choose to make Banana Bread, follow the above directions.  Spoon batter into a 8.5×4.5 inch loaf pan coated with cooking spray or you may choose to line your baking pan with parchment paper. Bake at 350 for 1 hour or until a wooden pick inserted in the center comes out clean.  Cool 10 minutes in a pan on a wire rack

Fruitilicious Smoothie

Well, it appears we have a new afternoon favorite:  The Fruitilicious Smoothie.  Decided to mix things up a little and this smoothie is sweet and packed with antioxidants and vitamin C!  You can bet this was kid friendly.  Enjoy.

1 cup Organic frozen blueberries, blackberries, and raspberries
1 cup Pineapple
1 cup Organic Mango (peeled and pitted)
1/2 water


Yield: 4

Antioxidant Smoothie

Happy Monday!  Today I decided to try something new and break away from our traditional morning Superfood Smoothie.  This smoothie is packed with antioxidants and is delicious.  Give it a try and see what you think.  Kid tested and KID FRIENDLY!

1.5 cups combined organic frozen blueberries, blackberries and raspberries
1.5 cups organic spinach
1 whole banana (peeled)
1 to 2 tbs flax or chia seed
1 cup water

Blend and ENJOY.