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

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

Pumpkin Pancakes

Happy Fall! I’m excited to share one of our fall favorites, Trader’s Joe’s Pumpkin Pancake and Waffle Mix.  I know that I normally don’t share pre-packaged items, but there are a few Trader Joe’s favorites that are in our meal rotation (no artificial flavors, no preservatives) that I do plan to share in future post.

These pumpkin pancakes are sweet with a light taste of pumpkin, cinnamon, ginger and nutmeg.  We serve ours with 100% pure maple syrup which is less sweet and is from an actual maple tree (store bought). If you have time, take a look at Aunt Jemima’s Original Pancake Syrup.  Ingredients include: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), ARTIFICIAL AND NATURAL FLAVORS, SODIUM HEXAMETAPHOSPHATE. We are serious transition of trying to eliminate preservatives and artificial ingredients and eat more natural whole based foods.

Hope you enjoy these Pumpkin Pancakes as much as we do.  If you have a “homemade” version, I’d love for you to share!

Pumpkin Muffins

Did you know that PUMPKIN offers many health benefits?  Pumpkin is low calorie, antioxidant & flavonoid rich, just to name a few.  Most people associate pumpkin with the fall and Thanksgiving, but we enjoy pumpkin year round!  Pumpkin muffins are a favorite in our household, especially with the kids, so I am excited to share this recipe.  I send these to school often for snack.

1 2/3 cups flour (I use unbleached whole wheat flour)
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/8 teaspoon ground cloves
1 cup sugar
2 eggs
1/3 cup water
1/3 cup butter (melted)
1 generous cup canned pumpkin (I used 1 whole can of Organic Pumpkin)

Mix all dry ingredients
Add in eggs, water, butter & canned pumpkin
Mix well

Bake at 350 degrees until golden brown (usually around 20 minutes)

24 mini muffins + 5 fun shaped muffins
12 regular sized muffins

Popeye Smoothie

Smoothies are a great and easy way to incorporate whole foods into your diet.  I would like to share one of our family staples, the Popeye Smoothie.  This is a favorite with the kids and is often served with breakfast.  You will want to make sure you have a strong blender, I use the Vitamix.  If you are looking for a low cost but powerful blender, check out the Ninja.  I also send smoothies to school in the Thermos Funtainer which can be purchased at Target.

2 cups chopped pineapple
1.5 cups grapes
2 bananas (peeled)
2 cups spinach
2 tablespoons flax seed (excellent source of Omega-3)
3/4 cup water
handful of ice

BLEND until desired consistency.