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).





Blood Orange~Pineapple Smoothie


During this weeks visit to the grocery store I discovered Blood Oranges.  Having never tried blood oranges, I bagged up five of them thinking that might make for great smoothie ingredients.  Unlike other citrus fruits, blood oranges contain anthocyanins (super antioxidant), the same red flavonoid pigments that give blueberries their intense color and powerful health benefit. Score!  So this afternoons snack turned out to be a Blood Orange-Pineapple Smoothies for all.  The kids LOVE it, and I like it as well but will warn, it’s SUPER SWEET! I hope you will give it a try.

2 Blood Oranges (peeled and pulled apart)
2 cups of chopped pineapple
1 cup water
1 cup ice


Serves: 4

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

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

Fruity Green Chia Smoothie

I decided to introduce GREEN back into our daily afternoon snack, today’s choice: ROMAINE LETTUCE.  For those of you who aren’t familiar, romaine lettuce is an excellent source of vitamin A, vitamin K, folate, and vitamin C. Romaine lettuce is also a very good source of dietary fiber and 4 minerals.  In order to keep the romaine from being too overbearing in taste I added an array of yummy fruit.  If you are having trouble getting your kids to drink something GREEN, how about naming your drink something fun, like THE GREEN HULK.  Use your creativity.  You’ll be amazed at how quickly it will change your child’s perception.

Also included in today’s smoothie were my new favorite Chia Seeds.  I use The Chia Co.  Chia Seeds are the richest plant based source of Omega 3, dietary fiber, protein and antioxidants.

This smoothie is smooth in taste and KID FRIENDLY.

2 large leaves of organic romaine
2 ripe bananas, peeled
1 organic orange, peeled and seeded
1 mango
1/2 pineapple cored (can add more pineapple to increase sweetness)
1/2 cup water
1 cup ice
1-2 tbs black chia seeds


Yield: 4

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