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
1/2 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
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).
I’m excited to share a new lunchtime creation: Avocado, Tomato & Cucumber Round. This was my first year growing an organic garden and I can not believe how many vegetables we are harvesting. So fresh from the garden today I decided to use some of our tomato and cucumber! This sandwich is healthy, delicious and light!
INGREDIENTS CHIVE SPREAD:
1/4 CUP VEGENAISE OR GREEK YOGURT OR MAYONNAISE (OR 2 TBS OF EACH)
1 TABLESPOON FINELY CHOPPED FRESH CHIVES
SALT AND PEPPER, TO TASTE
1 AVOCADO, PEELED, PITTED AND DICED
1 TOMATO, CORED AND CHOPPED
1 CUCUMBER, PEELED, SEEDED AND DICED
SQUEEZE OF LIME JUICE
2 TABLESPOONS CHOPPED FRESH CILANTRO
4 SLICES OF ARNOLDS WHOLE WHEAT SANDWICH THINS
1/4 CUP ALFALFA SPROUTS
To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.
To Assemble: Spread the chive-yogurt mixture on all four round slices. Divide the sprouts between two slices of bread, and top with avocado salad. Cover with the remaining slices of bread.
I am excited to share one of my new “favorites” in Vegetarian dishes. This recipe was found in one of my favorite magazines, Whole Living. The June edition has a great spread called “Grill Talk” with delicious and healthy alternatives to beef. This truly is a fantastic tasting burger and is packed with nutrients, protein and fiber. I do hope you will give it a try!
1 can (15 ounces) kidney beans, drained and rinsed
In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites.
Form mixture into six patties and chill 30 minutes.
Heat 1 tablespoon oil in a skillet over medium-high heat, directly on grill grates or on stove top, and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.
The vine ripe organic tomatoes were calling my name today while shopping for new lunch and dinner ideas. Today’s creation is healthy, light and delicious. Enjoy!
1 vine ripe organic tomato
extra-virgin olive oil for drizzling
salt and fresh ground pepper
1 Arnold 100% Whole Wheat Flax & Fiber Sandwich Thin
1 slice of Natural Sharp Cheddar Cheese
1 handful of baby spinach
*balsamic glace optional (I use La Prima Glassa Balsamica from Harris Teeter)
Drizzle tomato slices with oil and season with salt and pepper
Place spinach on both sides of sandwich thin
Place sharp cheddar cheese on top of spinach
Place tomato on top of sharp cheddar cheese and spinach
Toast sandwich to desired heat. I toast mine for around 5 minutes until the cheese is melted.
*Drizzle with balsamic glaze
I am always in search of ways to include the “SUPERFOOD” Spinach into our meals. Spinach is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, all offering many health benefits. This spinach lasagna packed a delicious flavor and best of all, my kids LOVED it. Enjoy!
1 (15 ounce) container fat-free ricotta cheese
1 (10 ounce) package frozen organic chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese (I used 2% organic)
3 cups Trader Joe’s Organic Marinara Sauce (use sauce of your choice)
6 uncooked lasagna noodles
1/4 cup water
Mix ricotta cheese, spinach and 1 cup mozzarella cheese.
Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover.
Bake at 400 degrees F for 40 minutes Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.
Okay Omnivores, this recipe is just for you. I decided to cook up one of our old family recipes that frequented the dinner rotation when we consumed meat on a regular basis. This is KID FRIENDLY, healthy & delicious. Enjoy.
1 cup unsweetened apple juice
1 tbsp each Dijon mustard and lemon juice
1 large shallot, minced (or 1 tbsp minced onions)
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp black pepper
2 tsp olive oil
4 boneless, skinless organic chicken breast halves
1/4 cup low-fat sour cream
1 tsp each honey and cornstarch
*I doubled the above except for the chicken b/c we like things extra saucy.
Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and black pepper in a small bowl. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add chicken breast and cook for 2-3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. simmer, covered, for 5 to 7 minutes, until chicken is no longer pink. Remove chicken from skillet and keep warm.
Gently boil remaining liquid for 3 minutes, until slightly reduced in volume. Mix sour cream, honey, and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.