Posted by alisa on September 28, 2010 | 21 Comments
A quick plea for another quick vote from y’all! This is my second entry in the Everyday Cooking Challenge from Pacific Foods. It just takes one click to vote … no registration required!
Please Vote Here! (see vote button at the bottom of the page and just click!)
Now onto that recipe. Come now, I know you can’t get “something for nothing,” so in exchange for your vote, I have the entry recipe to share with you …
The second challenge required using a creamy soup from Pacific Foods and spinach. I had an extra “challenge” since my options were limited. Pacific offer a wide range of creamy soups, but only four are dairy-free, and from this selection, my local grocer only carries one - Butternut Squash Soup. To be honest, the other three are more my taste, but fortunately this soup lends itself rather easily to recipes.
I saw other soups, chilis, and pastas in the entries, but decided to go for something a little different … soft rolls.
Really, the pictures cannot show how soft, squishy and tender these rolls really are – you will just have to take my word for it.
Like in smoothies, the spinach imparts a light green hue and some nutrition, but it doesn’t affect the flavor. Trust me. Would I lead you astray? The butternut soup has a mild sweetness and a nice rich texture that actually works beautifully as both the liquid in this recipe and as a subtle flavor enhancer.
These rolls can be shaped and made free form to use as buns, or you can do like I did and go for pull-apart style. We used them as breakfast rolls (with a little Earth Balance and jam for my husband), sandwich buns (they are gently sweet, not over the top), and dinner rolls. Those of you with allergies, an unstocked fridge, or who are vegan, will appreciate the spot on texture of these rolls sans eggs!
Oh, and did I mention how wonderfully tender these are? Think you can’t make bakery-soft buns? Think again …
Bakery-Soft Butternut-Spinach Rolls
Please vote for this recipe here!!! Thank you!
For a sweeter or less sweet roll, feel free to adjust the sweetener up or down to your liking. As is, they come out subtly sweet and are quite versatile.
This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free.
- 1-1/2 Cups Butternut Squash Soup (can use homemade if you prefer)
- 3 Ounces Spinach Leaves (1 cup somewhat packed)
- 1/4 Cup Coconut Oil, Palm Oil, or Shortening (I used coconut oil)
- 1 Tablespoon Active Dry Yeast or 2-1/4 Teaspoons (1-1/4-Ounce Package) for higher altitude
- 1/4 Cup Sugar (can sub evaporated cane juice / sucanat or coconut sugar for an unrefined option)
- 3/4 Teaspoon Salt
- 1 Cup Wheat Flour
- 2-1/2 to 3 Cups Bread Flour or All-Purpose (Plain) Flour (I used bread flour)
Warm the soup a bit (you want it to be pretty warm to activate the yeast, but not too hot, which could kill the yeast). Place it in your blender and blend with the spinach until smooth.
Place the soup mixture, oil or shortening, yeast, sugar, salt, and wheat flour in a large bowl and mix until well combined. Gradually add in the bread or all-purpose flour until the dough reaches a nice soft, pliable consistency that you can handle. As it gets thick, you will want to knead it with your hands. I used just over 2-3/4 cup flour.
Lightly oil a large bowl, place the dough in the bowl and turn to lightly coat it with oil. Cover with a damp cloth and let rise in a warm place until the dough has doubled in volume, about 1 hour. I actually use a pyrex bowl that has a lid – it works great!
If making pull-apart rolls, lightly grease a 9×13-inch baking dish. Divide the dough into 12 or 18 equal pieces and form each piece into rounds. Place the rounds in your prepared baking dish. Cover the dish with a damp cloth and allow the dough to rise again, until doubled in volume, about 30 minutes. If the air in your kitchen is too cool, preheat your oven to warm, turn it off, place the dish with your dough in the oven, and leave the oven door propped slightly open.
When the dough is almost done rising, preheat your oven to 400º F (205º C). Bake the rolls for 10 to 15 minutes, or until the tops take on a golden hue.
No butternut soup? To make rolls just as deliciously soft and bakery-like as these, try the Tender Squash Dinner Roll recipe in Go Dairy Free. It uses mashed squash (or pumpkin) for perfect rolls every time.
Makes 12 fairly large (think sandwich size) rolls or 18 smaller dinner rolls
Posted by alisa on September 27, 2010 | 8 Comments
This weekend, I had my first blogger meet-up ever. Yes, I have been running Go Dairy Free for 5 years, and this blog for around 3 years, but trust me, there are no other food bloggers in Nevada! If I’m wrong, and you are out there, please do share a comment.
This is the first in a string of online meet-ups I have over the next week (when it rains, it pours!), and thank goodness Lori eased me into it by being such a sweetheart. She brought her mom over and these …
The dark ones are like chocolaty Larabars all rolled up, and the lighter ones (featured in front) are Lori’s Almost Raw Trail Mix Balls. So good! I ate four the first day. See her recipe here.
Thank you Lori! One of my recipes coming up tomorrow. Stay tuned!
Posted by alisa on September 21, 2010 | 29 Comments
As a general rule, I like to post my personal Go Dairy Free recipes here. Though most articles are written by me, Go Dairy Free (the website) is a database for contributions from many different bloggers and authors. One Frugal Foodie (right here) is the place where I keep my own personal little database of recipes.
On that note, I need to share with y’all this super-simple truffle recipe from my kitchen (okay, adapted from Robin Robertson’s kitchen) that I posted on Go Dairy Free a week or so ago. I almost forgot to add it, but was fortunately reminded when I received the following email from a Go Dairy Free viewer name Shelly (who amazingly lives in the same town as myself and my parents, crazy!) with “Double Peanut Chocolate Truffles” in the title:
“I literally just made this recipe. I would, however, change the serving size to: 1 normal 15 year old vegan teenager… Why? I didn’t get to try them. I put them in the fridge to chill then went to the laundry room to put a load of clothes in the washer and by the time I got back to the kitchen, said child was stuffing the last one in his mouth! AFTER licking the bowl clean.”
In defense of “said child,” I totally downed 4 of these truffles popping one after the other without even thinking. But wow, yeah, the entire batch? That is one hungry teen with a voracious sweet tooth! Nonetheless, since they liked the truffles so much, and I like them so much, and of course my husband couldn’t stay out of them … well, enough rambling, it’s recipe time …
Double Peanut Chocolate Truffles
Recipe adapted from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon and Robin Robertson (known as the Sweet Treat Chocolate Truffles on p153). I made a couple personal tweeks to the original recipe, and since these truffles include a double-dose of nuttiness that shines through in the flavor, I thought it suitable to toss the peanuts right into the recipe title. Think Reeses Peanut Butter cups all blended up and rolled in nuts. Yum!
- 2.5 Ounces Chopped Dark Chocolate (I used a 60% dark – uses darker for a less sweet truffle) – Note, this is equivalent to about 1/2 cup of chocolate chips or chunks.
- 1/2 Cup Powdered Sugar, sifted (I use organic powdered sugar, which always seems to be quite clumpy)
- 1/4 Cup Creamy Peanut Butter (I use unsalted, but salted might offer nice contrast)
- 1/4 Teaspoon Vanilla Extract
- 1/3 Cup Finely Chopped Peanuts
Without power, you are going to melt that chocolate double-boiler-style over a flame, camp stove, etc. (place the chocolate in a metal bowl over a saucepan of simmering water). Power isn’t an issue in my house right now, so I melted the chocolate in the microwave in two 30-second intervals, stirring vigorously after each heating.
Stir in the peanut butter, powdered sugar, and vanilla extract until nice and smooth. As you can tell by the little white specs in my truffles, I had some stubborn clumping powdered sugar, but it certainly did not detract from the end result. You should have a rather thick mixture that you can roll into small balls.
Place the chopped peanuts on a plate and roll the chocolate-pb balls in the peanuts to coat. Eat any leftover peanut crumbs.
I prefer to refrigerate or chill the truffles for about 30 to 60 minutes to allow the truffles to firm up. But if you can’t wait, go ahead and devour.
Yields 18 to 20 kid- and adult-friendly truffles (or 1 teenage serving)
Posted by alisa on September 20, 2010 | 11 Comments
Smart School Time Recipes has been downloaded by well over 25,000 people since its release on September 1st! Of course the release date was the big one, but between 500 and 1000 copies are being downloaded every day. Thank you to every single one of you for taking an interest and helping to spread the word. And of course, thank you to all of the wonderful contributors!
Update: Smart School Time Recipes is now available via Amazon Kindle and iBooks / iTunes for your iPad, iPod Touch, and iPhone!!
It is FREE for your iPad. Amazon required a minimum of $.99 (wouldn’t permit free), but for 125 recipes all with photos – still not bad at all!
- iBooks / iTunes link to Smart School Time Recipes (FREE!) – U.S., Canada, U.K., Germany
- Amazon Kindle link to Smart School Time Recipes ($.99 – sorry, that was the minimum, free wasn’t permitted!) – U.S., U.K.
It will remain free (and of course available worldwide via the download on this site), and as you can see I’ve added it to my side menu bar (don’t the two books almost look like they are dueling?). Please feel free to tell others so we can spread the word of healthy eating for kids and adults with recipes – 125 free natural food recipes that is! The information and download page is here.
I’m super excited too, as I am going to New York for the first time ever to be a panelist at the Self Publishing Expo. It will be over my birthday, a fun gift I think, if only my husband was going to be there though. Fortunately, I will see him the night of my birthday … I’ll be flying back in time for dinner. Alas, I only have time to stay in NYC for a weekend, but I will consider it a preview, and hope to go back with my husband next year. Plus, I will be meeting a very special person in New York for the first time. More on that later …
I’m also going to attend BlogHer Food in San Francisco in a few weeks. It is my very first blogger event (I’ve never even done a blogger meet-up since there seem to be virtually no food bloggers in Nevada – please pipe up if you are here!). Are any of you going?
I’ve also been added to a new blog database, Healthy Living Blogs. Check it out to list your own blog – and if anyone else is blogging from Nevada, please join, I’m lonely in the Nevada section of “blog by location!”
And last, but certainly not least, I owe a ton of blogger love to some amazing people. I know I am forgetting some people, as the list goes back about a month (and I missed thanking some people online earlier too!), but please know that I am so appreciative to every single one of you. This year I have had a little less time for online socializing due to some health issues in my family, but have been doing my best to keep up with One Frugal Foodie and Go Dairy Free … and am hoping soon to be able to dedicate more time to Dairy-Free & Fit very soon. Okay, enough of my own rambling. Thank you for brightening my days to …
Katie for making me an amazing custom shopping bag. I absolutely love it and use it for all of my shopping trips – especially since we walk to purchase groceries. She sized it just for my petite little self and even used my favorite colors. Oh yeah, and when not in use, my little monster cat loves this bag …
River of Wing it Vegan for this adorable handmade pouch. It is perfect for holding coupons and cash and stashing in that handmade bag from Katie, no?
Averie for all of the Terra Chip loot that I won on her blog Love Veggies and Yoga. It came complete with a large martini style serving dish and some recipe ideas. Very cool …
Deanna of The Mommy Bowl for a big Nana’s Cookie Basket. Seriously this package was so much huger than it looks. It was filled with all types of their gluten-free, fruit juice sweetened cookies and bars and even a “Bite Me” cookie T-shirt that fits my husband …
The Healthy Apple for a whole bunch of single serving Justin’s Chocolate Hazelnut Butter. You can bet that is going on my next road trip!
Katie and Lori for the awesome cookie swap! We all agreed not to snap photos of the cookies since it was challenging to create gluten-free, dairy-free, refined sugar-free cookies that we all considered great successes. Nonetheless, I loved the cookies and can’t wait to give it another go!
Amy of Simply Sugar & Gluten-Free for this awesome review of my book (so glad you liked the stuffed peppers!) and for asking me to guest post, Asian-spiced Kabocha Squash anyone?
And of course, thank you all for popping by my blog. I hope you all continue to enjoy my recipes, whether in Go Dairy Free or right here on the blog (well over 100 recipes now!). Another recipe coming up in a day or two, so stay tuned.
Posted by alisa on September 16, 2010 | 20 Comments
How’s the weather in your neck of the woods? It’s cold here. I swear Mother Nature knows – Labor Day weekend, that’s it … summer’s over, time for a cold front bright and early on Tuesday. Every year, like clockwork, I’m convinced that we are going to skip right over fall and head straight to winter. This past week I stepped outside to a HIGH of 39 degrees one day. Oh my goodness, my bones were not ready. Fortunately, we are back up to a balmy lower 60′s on average, so my favorite season, autumn, has arrived.
Nonetheless, summer is truly over and my cravings are changing. Soups, grains, and hot cereals are sounding very nice. Thanks to The 4-Ingredient Vegan, I stumbled across the idea to combine all three (somewhat) for a delicious, easy, and hearty breakfast.
Honestly, I never realized how filling brown rice is until I tried to up the recipe below to a full cup of brown rice. I thought, “1 cup of rice, seriously, that’s a light breakfast still, isn’t it?” I was so. full. The amount below makes just the right amount for my first meal of the day, and results in a nice creamy hot rice cereal.
Per standard, I couldn’t resist making some changes. I thought quite a bit more milk alternative was required to get that creamy consistency, and I opted to tone down the added sweetener a bit. I also went beyond the 4 ingredient mark with a couple of add-ins.
I used a new kitchen favorite, Hemp Bliss milk alternative from Manitoba Harvest, in this recipe (it is a good allergen-free option). The vanilla flavor is lightly sweetened, so I only need a touch of maple to hit the sweet spot. But feel free to use your milk alternative of choice and sweeten to taste.
I have since played around with this recipe, making various flavors, but I can’t help it, cinnamon raisin still says breakfast to me like no other …
Recipe: Cinnamon Raisin Breakfast Risotto
Summary: (a.k.a Hot Rice Cereal) – This recipe comes together in just a few minutes, and is a great way to use up leftover rice! It is adapted from The 4 Ingredient Vegan by Maribeth Abrams.
Ingredients
- 2/3 Cup Leftover Short Grain Brown Rice
- 1/2 Cup Vanilla Milk Alternative (I used Hemp Bliss from Manitoba Harvest, but your favorite type/brand will work)
- 1/8 Teaspoon Cinnamon
- 2 Tablespoons Raisins
- Pinch Salt
- 1 Tablespoon Maple Syrup, or to taste
- 1 Tablespoon Ground Flaxseed, optional
Instructions
- Bring all but the flaxseed to a boil in a saucepan or small skillet.
- Reduce heat to low and simmer for 10-15 minutes or until most of the liquid is soaked up and the rice reaches your desired tenderness.
- Remove from heat and stir in ground flaxseed, if using. Serve hot.
Preparation time:
Cooking time: 15 minute(s)
Diet tags: Vegan, Dairy free, Gluten free, Egg free, Nut free, Peanut free, Soy free, Wheat free, Refined Sugar free, and Low Fat
Number of servings (yield): 1 warm and yummy breakfast
Copyright © Alisa Fleming.
Blog Events: I submitted this recipe to the Friday Foodie Fix – Cinnamon at The WHOLE Gang.
Posted by alisa on September 15, 2010 | 8 Comments
Hi all. I just entered the Pacific Foods Everyday Chef Challenge with this recipe:
Rich & Hearty Mushroom Barley Soup
The recipe had to use Pacific Foods Broth (which this actually did!) and mushrooms. If you like this recipe, please pop over and click the vote button for it! No registration or otherwise is required, just a simple click to vote once you head over to the page below. Thank you!
Vote Here for Alisa’s Rich & Hearty Mushroom Barley Soup on Pacific Foods
Posted by alisa on September 9, 2010 | 14 Comments
I know, lots of green on the blog this week, but I promise, it’s all delicious. This recipe is adapted from the new Free eCookbook, Smart School Time Recipes: The Breakfast, Snack, and Lunchbox Cookbook for Healthy Kids and Adults.
This recipe was contributed to the eBook by my good friend, the fabulous non-dairy diva, Sarena. Her version is vegetarian. Yes, I masacred it by putting a little bit of bacon in it. But I knew the very word “bacon” would get my husband excited about this soup. And it did. And he loved it. I think he would have loved it sans bacon too (that was just the icing on the cake, the motivation, the … well, you get the picture), so feel free to go with her original recipe or maybe add some vegetarian / vegan bacon? I mean seriously, why not?
Savory Split Pea Soup
Adapted from Sarena’s recipe in Smart School Time Recipes. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and as noted you can make it Vegan / Vegetarian with Sarena’s original recipe from the ebook, or with some vegan bacon!
- 1 to 2 Slices of Bacon, Chopped or a Handful of Bacon Pieces (not bacon bits)
- 3 to 4 Medium to Large Carrots, peeled and diced
- 1 Cup Diced Onions or 1/2 Teaspoon Onion Powder (I ran out or onions, so I used onion powder instead and it was still delicious)
- 2 Small to Medium Cloves Garlic, crushed
- 8 Ounces Dry Split Peas, picked and rinsed
- 1-1/2 Cups Diced Potatoes (about 1 large Russet or 4 little white potatoes – which I used)
- 4 Cups Chicken or No-Chicken Broth (I used Imagine Foods Chicken Broth)
- 1/8 to 1/4 Teaspoon Pepper (to taste)
- 1/4 to 1/2 Teaspoon Salt (start with 1/4 and work your way up if you think it needs more – I used between this amount)
Add the bacon pieces to a large pot and cook over medium-low heat for a couple minutes. Add the diced carrots and onions (if using) and cook for about 5 minutes (you can add a little liquid if there isn’t enough fat from the bacon to preven sticking). Add the crushed garlic and cook for just a minute more. Add the peas, potatoes, and broth, and bring to a boil. Cover, reduce the heat, and allow it to simmer for about 45 minutes. Season with the salt and pepper to taste, give it a nice stir, and allow it to simmer for another 5 minutes.
Note: I’m at higher altitude, so I tacked on another 10 minutes to create a nice thick soup, but 45 minutes should be enough time in most places.
Makes 3 to 4 servings
For Sarena’s original version, click below to get your copy of this …
Now. 125 Recipes. It’s Free. I Swear. Okay, I’m done nagging.
Posted by alisa on September 7, 2010 | 17 Comments
Is it just me, or do you crave certain vegetables?
I frequently crave broccoli, but it isn’t uncommon for me to get really excited when I hear words like eggplant, sweet potatoes, cabbage, mushrooms and … Brussel sprouts.
My husband detests the very idea of Brussel sprouts. He hates them so much that if I even try to add them to our shopping cart for myself he protests in outrage. A comical argument never to be taken seriously always ensues … but truth be told, I know he still doesn’t want those little cabbages in his house.
So when I spotted them on sale at a store he was planning to stop in at, I had to ask him if he would pick some up. He protested, he threw a tantrum, and he swore never. But sweet man that he is, he brought home 2 lbs of Brussel sprouts for me. He thought they would last all week, but little did he know, when I roast them, I can eat a lb in a day, no problem.
Boy was he missing out …
This is a loose recipe of roasted veggie love with bacon. I roasted a pound of the Brussel sprouts with some bacon pieces (just a small handful of bit-sized pieces – maybe one small slice), 2 sliced carrots, a little more oil to lightly coat (I had trimmed the bacon pieces), a little salt (about 1/8 t) and some pepper. They cooked for 30 minutes in a 400ºF or 425º oven (I can’t remember exactly), with me removing to give them a stir once.
Did you know that salted, crisp-roasted (hmm, probably known as burnt) Brussel sprout leaves taste a lot like potato chips? I’m serious.
Posted by alisa on September 2, 2010 | 10 Comments
Don’t forget about the new FREE eCookbook with 125 healthy recipes for kid and adult palates alike!
Wow, I am very proud to say that Smart School Time Recipes was downloaded by over 6000 viewers yesterday! It seems to be on track for thousands of additional downloads today and hopefully in the future. Please help to spread the word of feeding ourselves and our kids with whole foods (rather than over-processed packages of Franken-foods) by emailing, sharing, and tweeting about this new Free eCookbook. You can send them to this link – http://www.onefrugalfoodie.com/2010/09/01/free-school-time-recipes/. Change through recipes and food ideas; that’s my motto.
I was actually going to post my version of one of the recipes in that eCookbook today, but I realized we are coming upon a major barbecue weekend. A northern hemisphere going away party for the summer if you will. So I’m saving the Smart School Time recipe for next week, and sharing my new go-to homemade BBQ sauce today.
All summer long, my husband and I scoured our local stores for good, natural barbecue sauce. I kid you not, we found only one brand that didn’t have high fructose corn syrup (and usually in the first three ingredients no less!); it was Annie’s. I love Annie’s Homegrown. They are a great little natural food company – but, I’m sorry, their barbecue sauce is the pits. It’s a spiced up tomato-y concoction with flavors that completely do not meld. I definitely do not recommend.
So when I reviewed American Vegan Kitchen and saw the Chipotle BBQ Portobello recipe with homemade barbecue sauce, I thought, “Why not? What have I got to lose?” It is awesome.
Tamasin’s version is way, way, WAY too hot for our taste buds, so I have toned my version down a lot. It does use ketchup as a base, but you can use Hunt’s (for the super bargain bbq sauce – this stuff is cheap and no longer contains high fructose corn syrup) or a good quality agave-sweetened brand like Organicville.
I’ve included two versions below: an instant non-fat version (we use this when the sauce will be simmering in a crockpot anyway) or the slightly richer simmered version (still takes just 15 minutes and is low in fat).
Chipotle BBQ Sauce – Almost Original Recipe
The following recipes are Vegan, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free – but be sure to check the label of the ketchup and worcestershire carefully for ingredient concerns. These are adapted from American Vegan Kitchen.
- 1 Tablespoon Olive Oil
- 1/4 Cup Finely Minced Onion
- 2 Cloves Garlic, minced
- 2/3 Cup Ketchup
- 1 to 3 teaspoons (up to 1 tablespoon) Minced Chipotle Chiles in Adobo Sauce* (omit if you just want a gentle spice)
- 1/2 Teaspoon Chipotle Chili Powder
- 1-1/2 Tablespoons Apple Cider Vinegar
- 1-1/2 Tablespoons Blackstrap Molasses
- 1 Teaspoon Liquid Smoke
- 3/4 Teaspoon Worcestershire Sauce
Heat the oil in a skillet over medium-low heat. Add the onion, and saute for a few minutes, or until soft. Add the garlic and saute for just a minute more. Add the remaining ingredients, bring to a boil, then immediately reduce to simmer. Simmer, uncovered, for about 15 minutes. Check in to stir occasionally. If it gets too thick, feel free to add a little water. Taste and adjust seasonings if desired.
Chipotle BBQ Sauce – In an Instant
- 2 Cloves Garlic, minced or 1/8 to 1/4 Teaspoon Garlic Powder (optional)
- 1/4 to 1/2 Teaspoon Onion Powder
- 2/3 Cup Ketchup
- 1 to 3 teaspoons (up to 1 tablespoon) Minced Chipotle Chiles in Adobo Sauce* (omit if you just want a gentle spice)
- 1/2 Teaspoon Chipotle Chili Powder
- 1-1/2 Tablespoons Apple Cider Vinegar
- 1-1/2 Tablespoons Blackstrap Molasses
- 1 Teaspoon Liquid Smoke
- 3/4 Teaspoon Worcestershire Sauce
Simply stir or blend all ingredients together. For best flavor, add to a dish that is still cooking or in the crockpot to help the flavors meld. But in a pinch, you can use it as is. In that case, adjust seasonings to taste.
*I de-seed the chipotles as much as possible (yes, it’s a little messy, but those seeds can be toooo spicy), and then puree the chipotles in adobo to make it ready-to-use and easy-to-measure. It can be stored this way for a little while in the fridge or freezer.
Both recipes make about 1 cup
Posted by alisa on September 1, 2010 | 124 Comments
Update – This eBook is Now Available: Here (PDF Format Below), Kobo, Apple / iTunes (for iPad, iPhone, etc.), Amazon Kindle (costs $.99), Barnes & Noble Pubit (costs $.99)
It’s hard to believe that just two weeks ago I set out on this mission, and here I am with a completed 173-page eCookbook with 125 recipes and over 100 photos from dozens of incredible health bloggers and cookbook authors (thank you to every single one of you!). We also had a special time donation from a wonderful graphic designer; Emily of The Blog Fairy designed the cover image (she also designed this blog!) …
And of course, the recipes are kid-friendly (and adult-friendly!), easy, and delicious. The chapters include:
- Morning Muffin Mania
- Sensational Smoothies
- Easy Freezin’ Waffles, Pancakes, and French Toast
- More Smart Starts
- Dips, Fillings, and Spreads
- Soups and Stews
- Salad-Style
- More Lunchbox Love
- Sweet Snackin’
- Craving Cookies
- Essential Extras
Please spread the word to everyone you know that Smart School Time Recipes: The Breakfast, Snack, and Lunchbox Cookbook for Healthy Kids and Adults is now available for free! Use the download button below to download it right now …
(Have no fear, it will pop up right on this site, but it does take about 30 seconds to download. Save it to your files for use anytime! If you can’t view the file, make sure you have the latest version of Adobe Acrobat Reader - it is also free to download, and comes in pretty handy!)
Email friends and family, share it on facebook, tweet it, simply talk about it … we want as many people as possible to have the tools (a.k.a. recipes and food ideas) to transition their own diet and their family’s even further away from processed foods and closer to whole foods!! Thank you for your support and enjoy!
