Recipe of the Week: Harvest Banana-pumpkin Cupcakes with Honey-cream Cheese Frosting

If you're looking for a fun activity to do with your family for Halloween or Thanksgiving, try these healthy-yummy cupcakes and decorate them together. Serve them up for a boo-tiful addition to your harvest party. This recipe also makes great mini loaves that you can wrap in foil and tie with a ribbon for a holiday Housewarming gift or serve at your Thanksgiving brunch.

Halloween Banana-Pumpkin Cupcakes
with Honey-Cream Cheese Frosting

3 cups flour (I use 1 cup unbleached white and 2 cups whole wheat or spelt)
4 teaspoons baking powder
4 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon flaxseed (optional)
1/2 teaspoon salt
1 15-oz. can pumpkin (100% pure)*
4 large eggs
1 cup honey or 1 1/4 cup organic brown sugar
2 medium mashed bananas
3/4 cup butter, softened
1/2 bag chocolate chips (optional)
1 cup chopped walnuts (optional)

Frosting:
1 8-oz package cream cheese
1/4 cup honey (or until consistency you like)

Garnishes:
1/2 bag chocolate chips
chocolate-covered sunflower seeds (They sell them at Whole Foods or Trader Joe's and they're a great alternative to M&Ms with no harmful dyes!)
mint leaves for the green pumpkin stem

Makes 24 muffins + 3 mini loaves or 2 large loaves (cook 1 hour).

1. Heat oven to 350 degrees. Grease 2 muffin tins or use paper cups.
2. Mix eggs, butter, honey/sugar, pumpkin and banana.
3. Mix in dry ingredients.
4. Add chocolate chips & nuts. Do not overmix.
5. Pour into loaf pans and bake 25-30 minutes or until wooden pick inserted in the center comes out clean.
6. Cool completely on rack. Meanwhile, add softened cream cheese to mixer. Blend until smooth. Add a bit of honey to the consistency you want for your frosting - not too runny.
7. Frost with cream cheese frosting. Garnish with chocolate-covered sunflower seeds or remaining chocolate chips used to make jack-o-lantern faces. Mint leaves make fun all-natural pumpkin stems. (We skip the frosting for the mini loaves so they keep longer.)

*If you'd like to use real pumpkin, check out this technique.

Recipe of the Week: Squash & Corn Chowder

I was perusing some of my old Bon Appetit magazines the other day and I came across this recipe. I like to save my mags according to the seasons and return to them for ideas when new produce comes into our local farmer's market. This chowder recipe showcases butternut squash and corn so I thought I'd try it with a few of my own twists.

Adapted from Bon Appetit, October 2003 issue

Fall Squash & Corn Chowder

Ingredients:

10 slices turkey bacon, chopped

2 tablespoons organic butter

3 medium onions, chopped (I used 2 yelllow & 1 red)

2 chopped bell peppers (red, yellow or green work)

1/4 cup whole wheat pastry flour

9 cups chicken broth

4 cups 1/2-inch cubed, peeled, seeded butternut squash (You can use a whole squash measuring about 1 3/4 pounds or get the prepeeled, seeded & cubed packages of squash in the refrigerator section of Trader Joe's)

4 medium russet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 tablespoons oregano (original recipe calls for thyme)

2 16-oz. bags frozen corn or 4 cups fresh corn kernels

1 cup whipping cream or plain yogurt

2 chicken breasts, boiled/heated in crockpot & cubed (or you can save time and buy a rotiserrie chicken & shred)

1 cup chopped green onions

1/2 cup cilantro, chopped

2 teaspoons salt

1 teaspoon pepper

Directions:

1. Cook bacon pieces in large pot until crisp. (If using regular bacon, pour out some of drippings.) Set aside.

2. Add butter to pot and melt.

3. Add onions and 1 of chopped bell peppers. Saute until onions and peppers are soft.

4. Add flour; stir 2 minutes.

5. Mix in broth, squash potatoes and oregano; bring to a boil.

6. Reduce heat to medium-low; simmer uncovered until veggies are tender (approx. 12 minutes).

7. Add corn, cream/plain yogurt, remaining bell peppers and simmer additional 10 minutes.

8. Add chicken, turkey bacon, green onions, 1/2 cup cilantro; Simmer 5 minutes.

9. Add salt & pepper.

10. Ladle chowder into bowls and garnish with extra green onions.

Serves 10-12

Side suggestions: Honey Cornbread Muffins

Here's another Fall squash recipe with that comfort food feel...

Deep Dish Potato & Pumpkin Pie

My friend Allison served this one at a recent dinner and it was a hit. Here's a great way to get your family to eat a hearty vegetarian meal. None of us missed the meat and you can substitute in whatever vegetables you have on hand.

October Menus

sun
Balsamic-marinated tomato salad with basil
Flat bread pizzas with turkey pepperoni, green peppers & black olives

mon
Eggplant Parmesan
Tomato Meat Sauce

tues
Organic tortilla chips & salsa
Taco Salad with ground turkey, cheddar, cilantro

wed
Sesame Chicken Wings
Brown Rice
Sauteed Bok Choy

thurs
Lemon-herb Salmon
Baked Maple Acorn Squash


fri - Happy Halloween!
Green salad with green apples, pecans & goat cheese
Pumpkin Penne Pasta
Chicken sausage

sat
Luscious Leftovers

This week's fall menus include some of the new harvest vegetables from our local farmer's market, including eggplant, pomegranates, fuyu persimmons and a fat butternut squash I found. I love the color of fall vegetables and fruits mixed with the rich food aromas produced by braised lamb and curry dishes.

sun
Chicken & Corn Chowder
Honey Corn Bread Muffins
Green Salad

mon
Maple-Pecan Halibut
Mushroom Risotto
Green salad with fresh wax beans & cherry tomatoes

tues
Pomegranate-Spiced Lamb
Israeli Couscous
Butternut Squash

wed
Baby greens salad with fuyu persimmons & goat cheese
White Bean and Chicken Chili
Crusty Whole Wheat Bread

thurs
Eggplant Curry with Cilantro Yogurt
Basmati Rice
Multigrain Naan

fri
Lombardi's Italian restaurant
in Paso Robles
on the road to the Central Coast

sat
Brad's Seafood restaurant
Pismo Beach


One of my fave parts of fall are all the comfort foods like soups, chilis and baked entrees. This week we're bringing out a french fave - chicken cordon bleu, and an Italian standby - stuffed manicotti. Add Asian pears or apples to your salads or desserts now that they are appearing at the farmer's markets. Savor those crisp fall flavors!

sun
Chicken Sausage Jambalaya
Brown Rice

mon
Baby greens salad with Walnuts, Asian pears & Goat Cheese
Chicken Cordon Bleu
Sweet potato spoon bread

tues
Salad with Cherry tomatoes, black olives & parmesan cheese
Spinach-stuffed manicotti
Whole wheat Italian bread

wed
(Small Group)
Honey-Apple-Date Galette

thurs
Wheat Berry Salad
Vegetarian pizza with Zucchini, Red & Yellow Peppers, Feta

fri
Pecan-crusted Chicken Dinner Salad
Maple Roasted Acorn Squash
Sliced Fruit

sat
Luscious Leftovers

We're on the border of late summer sun and cooler fall temperatures. We still see an abundance of fresh produce at our farmer's market - plenty of plums, pluots, tomatoes, etc. - but some new "fall finds" are appearing as well like bok choy, apples and persimmons. This week our family has several outings where food is prepared for us. That means making smart choices. It's all about moderation when you're eating on the road. And the real dilemma...how to eat healthy and still have fun at the Fresno Fair...we'll skip the deep-fried twinkies.


sun
(Ocktoberfest Picnic)
Tri-tip
Pilaf
Salad
Bread

mon
Chicken Fajitas on Whole Wheat Tortillas
Organic tortilla chips with Salsa
Rice & Beans

tues
Caesar salad
Gnocchi with Tomato Meat Sauce
Crusty whole wheat bread

wed
Green Salad with Cherry tomatoes & cucumbers
Chicken Cordon Bleu
Sweet potato spoon bread

thurs
Lemon-Herb Tilapia
Sauteed summer squash
Risotto

fri
(Big Fresno Fair)
Gyros
Chicken Kebob
Cinnamon Roll

sat
(Cooking Club: Whole grains & Beans Bonanza)
Sundried tomato & white bean crostini
Wheat berry salad
Crispy white beans with Spinach
Crockpot tri-tip
Dairyless Chocolate Mouse
Dorina's Pumpkin Chocolate Chip Oatmeal Cookies

Recipe of the Week: Moist & Dark Zucchini Muffins

I grew up on Zucchini Bread. Zucchini was in abundance even in our small city garden in Chicago throughout the summer and fall. It's one of those yummy dessert-meets-breakfast or really anytime-of-the-day snacks. Over the last year, I've been experimenting with different kinds of natural sweeteners in an effort to avoid the overprocessed white sugar so often used in baking. I took my mom's classic Moist & Dark Zucchini Bread and put a healthy spin on it. Make it as a quick bread, 4 mini loaves (which make nice housewarming gifts) or 24 regular-sized muffins.

Moist & Dark Zucchini Muffins (or Bread)

Ingredients:
3 eggs
1/2 plain yogurt
1/2 cup organic butter, softened
1 cup rapadura or coconut palm sugar (a natural sweetener like sugar that's unrefined & unbleached - Find it at Whole Foods or other stores or substitute in an additional 3/4 honey)
1/4 cup honey
1 tablespoon vanilla
2 cups white whole wheat flour (King Arthur's or other brand)
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups zucchini, grated

Garnishes: Chopped nuts, Chocolate chips, Dried cranberries, Chocolate-covered sunflower seeds (found at Trader Joe's), 1 cup ready-made granola, unsweetened coconut.

1. Heat oven to 350 degrees. Beat eggs.

2. Stir in yogurt, softened butter, rapadura, honey, and vanilla.

3. Blend in dry ingredients and spices.

4. Fold in zucchini.

5. Spoon in greased muffin tins (or use paper cups) or other loaf pans.

6. Sprinkle with garnish of choice.

7. Bake muffins approximately 25-30 minutes, mini loaves for approximately 35-45 minutes, full loaf (9x15) for 55 minutes -1 hour or until a toothpick inserted comes out clean.

Recipe of the Week: Fall Butternut Squash Soup

Looking for something that showcases all those great fall flavors. Try this recipe for a vegetarian main dish or healthy side. It's our tradition for starting out our Thanksgiving meal. You could use it for a Pumpkin or Harvest party or your next Fall Soiree. Enjoy!

FALL BUTTERNUT SQUASH SOUP

Ingredients:
1 medium onion, chopped
2 tablespoons olive oil or organic butter
2 medium butternut squash, peeled & cubed (or Trader Joe's does it for you if you don't have time - check out the fresh stuff in the refrigerated section!)
2 tart granny smith apples, grated
1 cup celery, chopped
3/4 cup white wine (sherry or chardonnay)
2 large boxes (organic) chicken broth (about 50 oz.)
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon parsley, for garnish
1/4 cup cream, for garnish

Directions:
1. Add olive oil or melt butter in large pot. Add butternut squash. Saute in pot for 15-20 min. until soft.
2. Meanwhile, prepare other vegetables and apples. Add to pot and allow to sweat until soft.
3. Add wine, broth and spices to pot. Bring to boil and cook 5 min. Lower heat and cook for additional 45 min.
4. Puree soup using immersion blender or food processor.
5. Serve with cornbread muffins, crescent rolls or other hearty bread.

*For fancy garnish, drip small amount of heavy cream on top of each bowl of soup. Use toothpick to drag cream around in curly designs. Top with fresh parsley.

Cooking Club: Whole Grains & Beans Bonanza

This month's Cooking Club ladies had fun trying out some new experimental "super natural" foods. In other words, we looked for yummy-looking recipes that included whole grains and beans of all varieties. Paula through a tri-tip in her crock pot and the main entree was taken care of while the rest of us worked on the sides and salad.



COOKING CLUB MENU:


-White Bean-Sun dried Tomato Crostini
-Edamame Hummus and Pita Chips
-Wheat Berry Salad
-Crusty and Creamy White Beans with Greens
-Crock pot Tri-tip
-Chocolate Dairyless Mousse

Here are some of our faves from the Cooking Club experiment...


White Bean-Sun dried Tomato Crostini
Adapted from Holiday Theme Parties cookbook




Ingredients:

1 15-oz. can cannellini beans, rinsed and drained

1 tablespoon white wine vinegar

1 tablespoon olive oil

1 teaspoon minced garlic

3 tablespoons finely chopped sun dried tomatoes packed in oil, drained

1/2 teaspoon fine sea salt

1/4 teaspoon oregano

18-20 slices whole wheat French baguette

Chopped fresh parsley



1. Combine beans, vinegar, oil and garlic in blender or food processor. Process until smooth and transfer to a small bowl.

2. Stir in tomatoes, salt, oregano, and pepper.

3. Cover bean spread and chill at least 1 hour to let flavors blend.

4. Toast French bread under broiler.

5. Spread bean spread on each slice of toast.

6. Garnish with chopped fresh parsley.



Makes 18-20 appetizers.





Wheat Berry Salad
from Super Natural Cooking by Heidi Swanson

Ingredients:
2 cups soft wheat berries, rinsed
6 cups water
2 teaspoons fine-grain sea salt, plus more as needed

Dressing:
Grated zest and juice of 1 orange
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced shallot
1/2 cup extra-virgin olive oil

3 generous handfuls spinach, stemmed and well rinsed
1 cup toasted pine nuts
1/2 cup crumbled feta cheese

Salt & freshly-ground pepper

1. Combine the wheat berries, water, and 2 teaspoons salt in large saucepan over medium high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy, about an hour or so. (The berries should stay at al dente, and the only way to be sure they're done is to taste a few.) Drain and season to taste with more salt.

2. Meanwhile, toast the pine nuts by placing them in a single layer over medium heat. Toss them around every few minutes until fragrant and toasty. Don't walk away or you will burn the batch.

3. Dressing: Combine the orange zest, juice, lemon juice, and shallot. Whisk the olive oil and season with a few pinches of salt and a few grinds of pepper.

4. Toss the hot wheat berries with the spinach and pine nuts, citrus dressing, then top with the feta. Taste for seasoning and sprinkle with a bit more salt if needed.

Serves 6.


Dairyless Chocolate Mousse
Adapted from Super Natural Cooking by Heidi Swanson


Ingredients:
1/2 cup chocolate soy milk
1 1/2 cups semisweet chocolate chips
12 oz. silken soft tofu
1/4 teaspoon pure almond extract, optional
Fine-grain sea salt

1. Pour the milk into a small saucepan and slowly bring to a simmer.
2. Remove from the heat and set aside to cool.
3. Slowly melt the chocolate, stirring occasionally, in a double boiler (or in a glass bowl over a small pot of boiling water).
4. Add the warm soy milk and silken tofu to the chocolate.
5. Puree with a hand blender or transfer to a food processor and process until silky smooth.
6. Stir in almond extract (if desired) and a generous pinch of sea salt.
7. Taste and adjust the flavoring as desired.
8. Chill in a large serving bowl or individual bowls for at least 1 1/2 hours.

Makes 6 servings.

Recipe of the Week: Pumpkin Pancakes

When the crisp temperatures of fall and the colored leaves appear, so do pumpkins and other kinds of squash. In addition to putting them in all different recipes, we love to use them for decoration and craft projects at our house. Pumpkin also happens to be one of those awesome power foods. Pumpkin is high in fiber and iron. It's a beta-carotene king which protects against cancer of the esophagus, lungs, stomach.

Ingredients:

1/4 cup butter, melted
2 eggs
2 cups raw milk or buttermilk (even plain yogurt will work)
1 cup whole wheat pastry flour
1/2 cup spelt flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups pumpkin pureed/ 1 15-oz. can pumpkin (organic)


maple syrup
1/2 cup chopped pecans or walnuts

1. Melt butter in the skillet you plan to use for your pancakes. Set aside to cool.
2. Meanwhile, beat eggs and milk.
3. Add flours (feel free to mix different flours as you desire), baking powder, baking soda, salt, cinnamon and nutmeg. *Note: If you are using whole wheat flour or spelt, you may want to add more liquid to the batter. Different flours thicken up this batter differently.
4. Blend well. Add pumpkin puree.
5. Pour or spoon batter onto griddle/skillet. Flip when little bubble form on top of pancakes (2-3 minutes).

6. Transfer to a plate and serve with maple syrup and chopped nuts sprinkled on top.



**I love experimenting with squash. Here are some other recipes I've created that use different types of squash. Do you have a favorite fall squash recipe? Please share about it in the comments section!

Pumpkin Chocolate Chip Oatmeal Cookies
Banana-pumpkin Mini Loaves or Cake
Thanksgiving Butternut Squash Soup

Gilmores celebrate National Health & Fitness Day

Did you know Saturday was National Health & Fitness Day? We celebrated by going on a 2.5-mile walk with my mom. Actually, we invited all the Fresno Christian Schools staff but not too many showed up. We need to work to publicize it a little better next year - maybe even invite the whole school. We started at the Jamba Juice at the corner of Shepherd and Cedar. We took the walking/running path toward Woodward Park and then circled back. We enjoyed our walk with Nana Maria (also a Fresno Christian 5th grade teacher). This was a great time to catch up and get the blood flowing Dorina's prego legs...
Meilani and Dorina's favorite part of the day was the finish at Jamba Juice. We shared the Peach Perfection 100% Fruit smoothie and even scored lunch at ZPizza a cool new healthy pizza & pasta place next door. Chicken Penne with Pesto sauce and flat bread: Yummy!

Recipe of the Week: Dorina's Tortilla Soup

Something about fall makes me start craving hearty soups and stews. This is my version of a corn tortilla soup that's been a favorite of our family through the years. We've passed on the recipe to many other families and it seems to be a universal fave. This tortilla soup is a thicker pureed version compared to what a lot of restaurants serve.

Ingredients:
4 tablespoons olive oil
2 organic boneless chicken breasts,
1/2 jalapeno, minced (1/4 teaspoon crushed red pepper flakes)
6 organic corn tortillas (7”)
1 medium white onion, chopped
2 garlic cloves, minced

4 cups fresh sweet corn (or 2 - 16 oz. cans of organic white corn or 1 package frozen organic sweet corn)
5 Roma tomatoes, chopped (or 1 - 28 oz. can chopped organic tomatoes)
1/3 cup organic tomato paste
2 1/2 teaspoons ground cumin
2 teaspoons kosher salt
1/8 teaspoon black pepper
1/2 teaspoon chili pepper
2 cups water
1 quart organic chicken stock

Garnishes:
Sour cream
Blue corn tortilla chips or 5 corn tortillas cut in strips
2 cups shredded sharp cheddar cheese
1/2 cup fresh cilantro

1. Heat 1 tablespoon olive oil in large Dutch oven-type pot. Cut chicken breasts into small bite-sized pieces. Sprinkle with minced jalapeno or crushed red pepper. Sauté in in pot.
2. Chop onion. Add to pot and sauté until onions are translucent.
3. Meanwhile, add three tablespoons oil to a large frying pan. Cut tortillas into one-inch strips. Brown tortilla strips in pan. (Reserve half the strips on a plate for garnish if desired.) Add other half of tortilla strips to the soup pot.
4. Add garlic and jalapenos/red pepper (depending on how spicy you like it) to soup pot. Add two cups corn and 5 chopped tomatoes to pot. Mix.
5. Add spices: cumin, salt, black pepper and chili pepper. Add tomato paste.
6. Finally, add 2 cups water and 1 quart chicken stock. Stir ingredients together well.
7. Bring soup to a boil for 5 minutes. Remove from heat. Using an immersion blender (or transferring to regular blender) and puree the soup. (You can skip this step if you prefer a chunky soup.)
8. Allow soup to continue cooking at a low heat for 10 minutes. Continue to puree until large chunks of chicken and tomatoes are blended into the soup.
9. At this point, you can decide about the consistency. If you like a thicker soup, leave as is and allow to cook longer. If you want to thin out the soup add 1/2 cup water until you are satisfied with the consistency.
10. Add two remaining cups of corn to pot and serve.
11. Put garnishes in separate bowls. Allow your guest or family to add garnish their soup themselves for fun or you can do it and wow them with the presentation.

Menu Planner: September

If you're anything like me, the end of the month means digging in the fridge and freezer to see what's left that I can use. I actually love this opportunity to be creative until the next paycheck comes. Suppliment your meals with some inexpensive garden or farmer's market deals. This week I'm using up our yellow squash from the garden, some carrots I found in the bottom of the fridge, and some of the hearty grains I have in the freezer like barley. Let your crockpot be your friend this week and try out a few new things!

**(Please share your comments if you have ideas you use to spruce up your family's end-of-the-month meals.)

This week's menus:

Week #4

sun
Crockpot tri-tip
Mushroom risotto
Spinach salad with broccoli & carrots

mon
Coconut Curry Chicken (at Stacie & Forest's house!)
Basmati Rice
Salad

tues
Dorina's Tortilla Soup
Taco salad with cheese, beans & avocado

wed
Luscious Leftovers = Beef & Barley Stew

thurs
Spinach ravioli with Marinara Sauce
Chicken sausage & Sauteed squash
Homemade Whole Wheat Honey Bread

fri
HOMECOMING FOOTBALL GAME
tri-tip sandwiches
salad

sat
Sweet & Sour Turkey Meatballs
Leftover rice
Zuchinni & Yellow pepper stir fry

Week #3

sun
Teriyaki Burgers
Steamed Broccoli
Sliced Cantaloupe

mon
Peanut Chicken Satay Skewers
Sauteed Sugar Snap Peas
Brown rice

tues
Butternut squash lasagna
Caesar Salad
Whole Wheat sourdough bread

wed
Cumin Honey Grilled Lamb
Brussel sprouts with Walnut-Lemon Vinaigerette
Bulgar pilaf

thurs
Grilled salmon
Walnut pesto pasta with yellow squash
Baby Greens salad with goat cheese & grilled peaches

fri
Feta-Chicken Pizza
No-Pudge Peanut Butter Brownies

sat
Luscious Leftovers

Week #2:

sun
Baked Coconut Fish
Brown Rice
Macaroni Salad
Pineapple Cheesecake

mon
Salad greens with parmesan, olives, tomatoes
Organic Spinach Ravioli (new at Costco)
served with Alfredo sauce, chicken sausage and squash
Crusty Whole wheat bread

tues
Rice Chips & Guacamole
Green enchiladas topped with cheese
Refried beans
Mexican rice

wed
Luscious Leftovers*

thurs
Chik-Fil-A opens in Fresno!
Check it out & get a free chicken sandwich
or healthy kids' meal...

fri
Cindy's Famous Meatloaf
Smashed Potatoes
Steamed broccoli

sat
Garden Bounty Vegetable Soup
Homemade Whole Grain Bread
Baby Greens salad with avocado, corn and cherry tomatoes

Week #1:

sun
Eggplant parmesan
Whole wheat bread
Green salad with fresh tomatoes and feta cheese

mon
Crockpot Italian Beef Sandwiches
with Green peppers & onions

tues
Grilled honey-teriyaki chicken
Brown rice
Breaded zucchini spears
Watermelon

wed
Simple Summer Pasta
with Cherry tomatoes, olives and Fresh Mozarella
(Chicken Sausage)

thurs
Mahi Mahi Tacos
with Cabbage slaw &
Tropical salsa
Brown rice & black beans

fri
Vegetarian pizza
Peach Berry Crisp with
Vanilla Ice Cream

sat
Grilled Turkey-feta burgers
on Whole Wheat buns
with Fresh lettuce, tomato and cheddar cheese
Fruit Salad

Recipe of the Week: Cindy's Inspired Meatloaf

When even a touch of cooler weather hits, it triggers that desire for comfort food. I decided to try out an American classic that we've never really made before in our house. (Ok, I made it once the first year we were married and Ericlee didn't like the recipe and told me so. I've never made it since!) My best friend Cindy in Florida made us this scrumptious meatloaf a few months ago and it rekindled all of our love for the classic main dish. The crispy edges and lean meat had us all digging in the pan (and later the fridge) for more. Of course, Cindy cooks like me. She looks in her cupboard and fridge and makes it up. She sent me a list of random ingredients she *sometimes* uses for the meatloaf. I made it into a recipe. Our family loved it and gobbled it up in no time. Here's a great way to get some veggies and whole grains into your family without them noticing. Feel free to experiment and make it your own recipe.

"More Please" Meatloaf

Ingredients:
1 pound lean, organic meat (look for the leanest you can find!)
5 eggs
1/3 cup Trader Joe's Smoky All-Natural BBq Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 large or 1 small red onion, chopped
1 red bell pepper, chopped
1/4 cup wheatgrass, oat bran, bulgar or other grain of choice (optional)
olive oil spray

1. Preheat oven to 375 degrees.
2. Spray olive oil in 1 loaf pan.
3. In a large bowl, beat eggs.
4. Add spices and veggies to bowl.
5. Blend together mixture with meat, using fingers.
6. Add wheatgrass and BBQ sauce. (The mixture will be very wet)
7. Plop into loaf pan and pat evenly. Cook approximately 1 hour or until edges are crispy brown.
8. Serve with more BBQ on the side for those who like to slather it on.

Makes 1 loaf, serves 4.

Suggested sides: Mashed potatoes, steamed broccoli, spinach salad with peaches and goat cheese

Field Trip: Whole Foods brings Local and Organic options to our doorstep

We joined a Mothering & Play Group with some local moms (lots of our friends). On Fridays, we take the kiddos on field trips. Last Friday we went on an educational tour of Whole Foods Market, a national all-natural food chain. We have one a mile from our house and we wanted to explore what they had in the way of affordable healthy foods. The kids couldn't wait to get inside!

Admittedly, the coolest thing about our tour was the SAMPLES we were served in every department of the store. We started off with fresh, locally-grown, organic raspberries. Meilani was a big fan! The produce at Whole Foods is a mix of locally-grown conventional stuff and all-organic. They are very intentional about where they buy produce from and presenting the best quality to customers for maximum taste. This section in particular is pristine and inviting with all the colors of the fruits and vegetables.

One cool fact we found out is the bananas at Whole Foods are from Earth University in Costa Rica. I was really excited about this because I visited Earth University during my semester in Costa Rica in college. It's a cutting-edge place where they are reaching out doing community development and growing and selling fruit. They reach out to women particularly and help them build small businesses through a microloan program subsidized by their organic banana production. Pretty cool!

Next stop: the seafood department. Our guide let the kids touch a real crab and we oohed and ahhed over the prepared salmon cakes and homemade clam chowder. Then on to the Meat department to hear about all the range-free and hormone free beef, lamb, pork and poultry. The guy did joke about the prices telling us that some people call Whole Foods the "whole paycheck" store. That might not be entirely true if you know where the bargains are but you will pay a pretty penny for this high-quality meat.

After sampling soy milk, cheese and artisan olives, we ventured into the "prepared foods" section of Whole Foods. This is a healthy food mecca for people who don't like to cook. They have everything from freshly-prepared sushi to deli sandwiches. They served up slices of pizza made in their special brick oven for our tour group of little ones. Bon appetit!

We also went to the bakery with all its impressive fancy cakes and cream puffs. We sampled organic cookies. We also learned about Whole Foods open package policy. Because they have so many unique and special products, shoppers can ask any clerk to open a package and give them a taste. Unbelievable! We ended up in the cosmetic department (my fave) with all their paraben-free lotions and make-up. I scored some sparkly eye shadow and nail polish. We also went home with free samples of Barney Butter (almond butter) and organic soaps. Whole Foods wholly spoiled us!

Journey note:
We go to Whole Foods now about twice a month for specialty produce items, inexpensive staples (especially their coupon deals or 365 brand) and baking supplies (all kinds of natural sweeteners and whole grain flours). We love the prepared food section but we only can afford it if we have a special gift certificate. Looking for a great lunch date? Check out Whole Foods cafe area. They serve up awesome homemade soups and breads daily.