When I want inspiration for a kids snack, I often go to the Weelicious blog or books. She has a fun trail mix with pop corn that I made my own with a few adjustments. For my Halloween Anytime trail mix I used the following:
- Popped popcorn (please always use organic, as it most often genetically modified and thus a certified insecticide),
- Goji berries
- Chocolate chips
Get creative and create your own mixtures. Better yet, put various ingredients into little bowls and let your kids create their own mixture. It’s fool proof. It makes a beautiful treat with a little protein and superfood power. My kids and I ate it right up and I’ll most definitely make more for Halloween tomorrow.
Talk of price increases next year lift Chipotle stock as they make a commitment to switch GMO foods for non-GMO foods. You can read the full story here.
Robyn O’Brien brilliantly asks on her Facebook page, “At what point does it become the fiduciary duty of execs at the big food companies to dump GMOs, if the jump in Chipotle’s share price to record highs is an indication of how the market feels about this?”
Next up in GMO news is Washington State’s opportunity to follow Connecticut and Vote Yes on prop 522 to label genetically modified foods (read more here). While Monsanto and Dupont are pouring in millions (read here) to fight against the labeling measure.
Three months ago, before getting on the Zero Waste bandwagon, I had an epiphany about the mindless amounts of money we were spending on paper towels in our household, and the ridiculous amount we were putting into our landfills. Cleaning up spills, holding an apple, wiping off hands, cleaning the countertops, we used them for everything. It was time for a change.
Instead of the usual mega order of paper towels from Amazon, I ordered microfiber towels instead. I thought the best part would be that my order of 36 microfiber clothes was $10 LESS then my usual ongoing order of 15 paper towel rolls.
The results: microfiber towels have been much more effective at cleaning up countertops and spills. They pick up every bit of dust, and have easily done the job of paper towels better then, well paper towels. I’ve been tossing them in the wash whenever I do our other towels and haven’t had any issues on running low. And, after putting up a big fight about my “extreme” ways, it was only two weeks before James looked at me and said, “You know what I don’t miss? Paper towels.” Success!
We are seeing more and more articles like THIS ONE regarding our food supply. How does this article make you feel?
Do you believe that our food is linked to our health?
How do you feel about Monsanto?
What are your thoughts on food transparency and labeling?
Fall is my favorite season of the year. I love the homemade cacao drinks, spiced apple cider, crispy cold air outside with a roaring fire inside and I love love love snacking on salty squash seeds. For the longest time I only roasted pumpkin seeds until one day somebody told me to roast the seeds from the butternut squash I was making. They have a similar flavor as pumpkin but dare I say, are slightly more delicious! When I make butternut or acorn squash and pumpkin I always utilize the heat of the oven to toss the seeds in after and savor the results- warm, crispy, salty seeds!
What you need:
- Squash seeds (don’t remove all the pulp, it adds amazing flavor!)
- Coconut oil to lightly coat
For crispier seeds heat your oven to 325° F, for more tender seeds heat to 300°. Lightly coat your seeds with a little coconut oil and salt liberally. Bake about 15-30 minutes or until desired crispiness is achieved. It will depend on how plump your seeds are. These taste best when served warm. Enjoy!
One evening James and I looked in the refrigerator and then looked at each other. There was nothing to make for dinner. Instead of picking up the phone and ordering in, I got crafty. The results were this delicious Easy Vegetable Coconut Curry dish that has become one of our favorite dinners, is whipped up in no time and very difficult to screw up! It has the added bonus of using up all of your vegetables that are on the brink of going bad and it’s always a hit with guests.
What you’ll need:
- 3-5 cups of chopped vegetables (I often use sweet potatoes, onions, carrots, zucchini and broccoli)
- 1 1/2 cups coconut milk (I prefer a can of full fat coconut milk for it’s thickness)
- 1/2 tsp turmeric powder
- 1/2 tsp curry powder
- 2-4 cups of cooked quinoa (or another grain you love such as millet or rice)
- 1 tbls coconut oil, plus more as needed
- Salt & pepper
Chop your vegetables in uniform pieces. Saute them in the coconut oil and a pinch of salt on medium heat. I add vegetables such as onions and carrots that take longer to cook first and then add other vegetables as those soften up a little. Add the turmeric and curry powder to the vegetables and continue to saute until they are nearly cooked to your liking. Add the coconut milk and more turmeric and curry powder to taste (spicy food lovers add lots of curry!). When everything is heated through, plate over quinoa or another favorite grain like millet or rice. Let guests salt and pepper their dish to taste. Voila. Enjoy your customized creation.
Update: somebody recently sent a photo of her curry dish she made with pumpkin. So looking forward to trying that!