One Pot Zucchini Mushroom Pasta

The fall is a great time of the year, but it can also be super busy.  We are 2 months away from Christmas, fall sports are in full swing, and kids busy at school.  This means there might not always be enough time at the end of the day to spend hours cooking dinner.  That is why we love meals that are simple and involve either one pot or the slow cooker.  This yummy zucchini pasta with mushrooms is great for the fall and is a cinch to make.  Plus is makes great leftovers to take to work or school the next day!

Ingredients

• 1 pound spaghetti
• 1 pound cremini mushrooms, thinly sliced
• 2 zucchini, thinly sliced and quartered
• 2/3 cup peas
• 2 cloves garlic, thinly sliced
• 2 sprigs thyme
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup grated Parmesan
• 1/4 cup heavy cream

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• Serve immediately.

{recipe and image via}

Packing a Lunch Bot

We all know that packing school lunches can be tough, especially when you have picky eaters.  That is why we absolutely love Lunch Bots!  They are fun and unique lunch storage containers that allow you to get creative with how you pack a lunch.  They are a bento style lunch box and kids love the bright colors and compartments that separate their food.   Parents love them because they are dishwasher safe, and stainless steel (not plastic).  Today we wanted to share some inspiring ways that parents are packing awesome lunches and snacks for their kids!

 

Not only are Lunch Bots great for kids, but they are perfect for adults to take to work.   Their simple and clean cut design is appropriate for all ages and you will never have to buy plastic baggies again!

School Lunch & Snack Accessories!

With school back in full swing, it is also back into making snacks and lunches for your kids to take along with them.  Little ones can be picky when it comes to eating, so preparing food that not only tastes good, but is presented in a fun way can be the key to a full belly.  Here are Our Green House we have a whole host of mealtime products that are not only fun and colorful for kids, but are practical and environmentally conscious.  We have a great selection of snack bags, reusable (non-plastic) water bottles, insulated lunch boxes, sandwich bags, and food storage containers! 

What kid wouldn't want any of these cool and colorful accessories with them at lunch and snack time while at school?!

Yummy Pesto Salmon

This time of year seems to be an in-between phase when it comes to the seasons.  It can still be hot during the day but the temperatures cool off at night, but it isn't quite sweater weather yet.  We often find ourselves ready for some hearty fall meals but when you still have the air conditioner on during the day it seems a little odd to be eating beef stew for dinner.  That is why we love finding meals that are a great for transitioning from season to season and this pesto salmon is perfection!  We love how you can still use summer veggies, but the colors remind us of fall and it is a dish that can be made any season.  It is a crowd please and we know you are going to love it too :)

Ingredients

• 4 (6 oz) skinless salmon fillets
• 1 1/4 lbs fresh green beans, ends trimmed or 1 lb (medium/thin) asparagus, tough ends trimmed
• 3 tsp olive oil, divided
• Salt and freshly ground black pepper
• 4 Tbsp pesto, homemade or store bought (half a recipe of the homemade is enough)
• 4 tsp fresh lemon juice
• 1 pint grape tomatoes, halved 

Instructions

• Preheat oven to 400 degrees. Bring a pot of water to a boil. Cut four pieces of aluminum foil into 14-inch lengths. Boil green beans 3 minutes, then carefully drain (asparagus doesn't need to be boiled before baking).
• Toss green beans (or asparagus) with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil. Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 Tbsp pesto over top. Drizzle 1 tsp lemon juice over each fillet. Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don't wrap too tightly you want the heat to be able to circulate well).
• Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 - 28 minutes (cook time will vary depending on thickness of salmon). 

{recipe and image via}

Picnic at the Beach

One of our favorite summer activities with the family is definitely going on picnics!  If you live near the ocean, a lunch or dinner picnic on the beach is such a great way to spend the weekend, but even if you don't live near the water you can take a delicious picnic to a local park!  When it comes to preparing the meal, we like to keep things simple and make food that is easy to eat and travel with.  Today we are sharing 3 of our go-to picnic items and we hope you love them as much as we do!

In the summer, we love eating salads for lunch and dinner because there are so many great fresh vegetables available.  Make individual salads by using recyclable containers.  You can make a yummy layered cob salad, a chopped salad, or pretty much any type of salad you want!  Bring one container of dressing and let everyone put dressing on their own salad at the picnic :)

 

 No picnic would be complete without fresh fruit!  Cut fruit into bite size pieces and then put it on skewers.  These fruit skewers are great because they don't require a plate or fork, and the kids love them!

 

And who can forget about dessert! One of our favorite summer desserts is a big batch of lemon bars.  Nothing says summer like yummy citrus lemon bars, and this recipes is hands down the best :)

Ingredients

For the Crust:
• 1 3/4 cups all-purpose flour
• 2/3 cup powdered sugar, plus extra to sprinkle on bars
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 12 tablespoons butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces
For the Filling:
• 4 large eggs
• 1 1/3 cups granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons grated lemon zest, from 2 large lemons
• 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
• 1/3 cup milk
• Pinch of salt (about 1/8 teaspoon)

Instructions

1. Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment.
2. Stir together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much - you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan. Refrigerate for 15-30 minutes. Bake until golden brown, about 20 minutes.
3. For the filling, whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
4. Pour the filling onto the warm crust (it's important that the crust is still warm!) and reduce the oven temperature to 325 degrees. Bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.

 Happy Picnicking!

[images 1, 2, 3]

Homemade Granola Bars

Having healthy snacks in the house is so important in maintaining a healthy diet and lifestyle.  We love snack recipes that make big batches, and that we can throw in our purse, gym bag, lunch box, or briefcase.  These homemade simple 5 ingreient granola bars fit the bill and we make them all the time!  We love taking them with us on nature walks, and they are a great way to help your body stay fueled during the day.

Ingredients

• 1 cup packed dates, pitted (deglet nour or medjool)
• 1/4 cup honey (or sub maple syrup or agave for vegan option)
• 1/4 cup creamy salted natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1 1/2 cups rolled oats (gluten free for GF eaters)
• optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

Instructions

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (mine rolled into a ball)
2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
3. Place oats, almonds and dates in a bowl - set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

{recipe and image via}

Healthy Mushroom Soup

In keeping with our fairy theme of this week, we wanted to share a delicious recipe inspired by nature and the woods!  This mushroom soup is a favorite all year round because unlike the traditional mushroom soups you usually come across, it doesn't contain any cream.  It is light and very healthy, making it the perfect meal for lunch or dinner any time.  We hope you like it as much as we do!

 

Ingredients

• 2 tablespoons unsalted butter
• 1 cup carrots, peeled and diced
• 1 cup onions, sliced
• 1 cup sliced leeks, halved and sliced
• ¾ cup sliced celery
• 3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
• 2 teaspoons fresh thyme leaves
• 2 pounds mushrooms (you can use any kind), rinsed and thickly sliced (approximately ¼" thick)
• 6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper

Instructions

1. Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
2. Remove from heat, ladle into bowls, and serve.

{image a recipe via}

Sweet Potato Gnocchi

Gnocchi is such a wonderful Italian dish, but most people only have it when eating out because they are intimidated to make it at home.  We are here to tell you that making gnocchi in your own kitchen isn't nearly as complicated as you may think!  It definitely takes a little more time that just throwing pasta in boiling water, but when you can make foods from scratch and know exactly what is going into your recipe, it makes a meal so much better.  We love this sweet potato gnocchi because sweet potatoes are a healthier alternative to regular potatoes, and they have a delicious taste.  This recipe from Food Love Writing is sure to become one of your new favorites and we hope you give it a try :)

 

Ingredients

• 2 cups sweet potato puree*
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 2 to 3 cups flour, plus extra for dusting
• 1/2 cup (1 stick) butter
• 1/2 cup fresh sage leaves, chopped
• About a cup of shredded Pecorino cheese

 

                                                                       Directions

• Combine sweet potato puree with salt, nutmeg, and pepper. Add flour by the 1/2 cup, mixing well after each addition, until the dough comes together to resemble a pasta dough. I found working it with my hands was the best way to gauge this. Once you have a soft, elastic-ish dough, divide it into six equal portions.

• Set a large stockpot on the stove and fill it with water and a bunch of salt, and bring the water to a boil while you keep working.

• On a floured surface and with floured hands, roll each of the six portions into logs about 1/2 inch in diameter and seven to nine inches in length. Use a floured knife to slice the logs into one-inch-long pillows and press them with a fork for decoration if you like.

• By this point, the water should be boiling. Once it is, reduce the heat so the water’s at a simmer and drop half of the gnocchi (about two dozen) inside. You can expect them to sink to the bottom, but run a spoon through the water to keep them from sticking to the pan. In about five minutes, once the gnocchi float to the top of the water, give them another minute and, using a slotted spoon, remove them to a plate. Repeat the process with the second half of gnocchi.

• Meanwhile, heat the butter in a saucepan on another burner, melting it and adding the chopped sage. Keep heating it until the mixture darkens and smells nutty; then lower the heat. Place the first batch of gnocchi inside, rolling them around for a minute or two and removing to a plate; repeat with the second batch.

• Top gnocchi with grated Pecorino and serve warm. Enjoy!

*To make sweet potato puree:  Preheat oven to 375F. Slice sweet potatoes in half and rub cut side and outer skins with oil. Place on baking sheet, cut side down, and baking until potatoes can be easily pierced with a fork. If you have a potato ricer, scoop out the flesh and put it through the ricer as if it were a normal potato.  If you don't have a ricer,  let cool and scoop out inside flesh to a food processor; puree.

{image and recipe via}

Organic Eating Resources

When it comes to creating healthy and organic meals, we are always on the lookout for new resources and recipes.  While we have favorites that we like to make time and time again, we also really like trying out new recipes for friends and family.  Pintrest is a great place to find new meal options, but we also wanted to share some of our favorite websites that are full of many delicious and organic recipes!

For those who try to stick to a grain free/paleo diet, Against All Grain (a blog by Danielle Walker) shares lots of yummy recipes!  Danielle also has two great grain free cookbooks full of recipes we use on a daily basis.

Grain-Free Spaghetti and Meatballs

 

Organic Authority has a wide variety of organic recipes that cover pretty much every occasion.  Whether you are looking for a quick dinner, a delicious dessert, or a fun snack, you will find something great here!

 

Risotto with Barley and Sweet Potatoes 

We really enjoy Sprouted Kitchen because all of their recipes embrace the idea of eating whole foods and organic ingredients.  The author, Sara Forte, also has two cookbooks that make a great addition to your collection.

Honey Roasted Pears

 

If you are into plant based goods, Oh She Glows is a great blog to check out!  A majority of her recipes are  free of gluten, soy, and processed foods, making them very healthy and great for vegetarians.

 

Green Tea Lime Pie Smoothie Bowl

Eating organic and whole foods doesn't have to be difficult, and having the right resources makes it much easier.  So while you are planning your meals for this week, why not try some of the wonderful recipes these blogs and websites have to offer!?

 

Summer Sandwich Perfect for Showers

If you are hosting a baby shower or a bridal shower this summer, the food is always one of the biggest parts to plan.  When hosting a group of people for a shower, we love to offer foods that are simple, colorful, and healthy!  One of our favorites is this delicious Avocado & Tomato Sandwich that is perfect for any occasion.  We love that it is vegetarian, you don't need a fork and knife to eat it, and all of the ingredients are in season during the summer.  We always try to use locally grown tomatoes and fresh bread from our local bakery to make it a bit more special :)

Ingredients

Serves 4 (double or triple depending on guest count)

• 1 pound (scant 2 cups) fresh ricotta
• Zest of 2 lemons
• ¼ cup extra-virgin olive oil, plus 4 teaspoons for drizzling
• 2 pinches coarse kosher salt
• 1 pinch ground black pepper
• 4 long, even slices of very good bread
• 2 large, perfectly ripe avocados (approximately 18 ounces), at room temperature
• 1 pint mixed-color grape tomatoes, cut in half horizontally (you won't use quite the entire pint)
• 8 red pearl onions equaling 2-3 ounces, thinly sliced into rounds (or equivalent in thinly sliced red onion)
• 4 teaspoons toasted sesame seeds
• Skin of 1 preserved lemon, flesh removed, finely diced
• ½ teaspoon toasted poppy seeds

 Directions

1. Mix the ricotta with the lemon zest, ¼ cup olive oil, and salt and pepper, and set aside.

2. Arrange slices of bread on a cutting board and divide the ricotta mixture evenly among the four slices. Spread into a generous even layer.  If you want your pieces to be smaller, cut the bread into desired size.

3. Split the avocados, remove the pits, and slice each half into even slices without cutting all the way through the leathery skin. Then, with a soup spoon or a flexible rubber spatula, release the flesh and arrange the slices neatly and evenly among the bread slices.

4. Artfully and attractively arrange the tomatoes by nesting them into the soft avocado. Then arrange the red onion slices over the tomatoes.

5. Garnish each sandwich with the sesame seeds, the preserved lemon skin, and finally, the poppy seeds.  Transfer to plates and drizzle with olive oil.

******

We love how this recipe doesn't need to be baked, and it can be whipped up in no time!  Make sure to check out Our Green House for beautiful shower gifts and great pieces for entertaining. 

{Recipe and image via House Beautiful}

Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans

If you love pasta but can't eat gluten or grains, then you probably are familiar with using vegetables as a noodle substitute.  We have shared a delicious shimp dish using 'zuchini pasta', and today we wanted to share a favorite recipe using spaghetti squash!  Some people can be intimidated by spaghetti squash, but it is actually a really simple squash to cook and it is so yummy.  This spaghetti squash dish combines spinach, feta, and white beans to create a flavorful and healthy dinner that everyone in your family will enjoy!

Ingredients

• 1 (14 oz.) cannellini beans, drained and rinsed
• 1 tbsp chopped fresh basil
• ½ tsp dried oregano
• 3 tbsp extra-virgin olive oil, divided
• 1 tbsp white wine vinegar
• 1 (3-pound) spaghetti squash
• 1 bunch spinach, washed and stems removed, about 6 cups (packed) leaves
• ½ cup chopped onion
• 2 garlic cloves, minced
• ½ cup crumbled feta cheese
• Salt and pepper to taste
• Finely grated Parmesan cheese

Instructions

1. In a medium bowl, combine cannellini beans, basil, oregano, 1 tablespoon olive oil, and white wine vinegar.
2. Using a large, sharp knife, pierce spaghetti squash in several places. Place the squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
3. Working in batches, stack the spinach leaves and cut across the leaves into ¼-inch wide strips.
4. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic. Cook, stirring constantly for 1 minute. Add the sliced spinach and cook until the spinach is just wilted, 1 to 2 minutes. Add feta cheese and the cannellini bean mixture. Cook until heated through, 1 to 2 minutes. Season to taste with salt and pepper.
5. Add bean and spinach mixture to the spaghetti squash. Gently toss. Place the mixture on a serving platter and serve with finely grated Parmesan cheese.

{recipe and image via}

The Lark Salad

Do you ever have an awesome meal at a restaurant and immediately know you want to try and re-create it at home?  One of our team members recently got back from a trip to Santa Barbra, and while there she had this delicious salad at The Lark restaurant.  Delicate butter lettuce combined with the sweetness of fuji apples and the tang of a semi-firm cheese make this salad perfection.  We are so glad that we were able to recreate it because now it is definitely going to be a summer staple :)

Ingredients

• 1 head of butter lettuce
• 1 fuji apple
• Comte cheese (we used this midnight moon from whole foods and it was perfect )
• 1/3 C Sliced almonds & 2 Tbs. sugar
• Vinaigrette Ingredients

  1/3 cup cider vinegar
  2 tablespoons pure maple syrup 
  1 tablespoon Dijon mustard 
  1/4 teaspoon salt 
  1/4 teaspoon pepper 
  2/3 cup olive oil 

Instructions

1. Wash and dry lettuce, and put in a large mixing bowl
2. Peel apple and slice it thinly (using a cheese slicer or a mandolin make this easier) and put in bowl with lettuce
3. Thinly slice about 1/3 C of cheese and put in lettuce bowl
4. Place sugar and almonds in pan and cook on medium head until the sugar has melted and the almonds are coated.  Let cool and set aside
5. Combine all vinaigrette ingredients (can be made ahead of time)
6. When ready to serve the salad, add the dressing a few tablespoons at a time to coat the lettuce.  Add candied almonds.
7. ENJOY!

Italian Wedding Soup

Simple soup recipes that are super easy and don't take much time to make are a favorite all year round.  Being able to throw a bunch of ingredients in one pot and create a wonderful meal is really satisfying.  A new favorite that has actually been around for a while is Italian Wedding Soup.  The first time I made this soup I was so surprised at how easy it was to make and was even more surprised with how delicious it was!  The reason it is called a 'wedding soup' is actually because the flavors marry so well together, not because it is served at Italian weddings :)  Once you give it a try to will see why it got its name!

Ingredients

Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:
12 cups low-sodium chicken broth or bone broth (add 1 bouillon cube to bone broth to add extra flavor if desired)
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Directions 

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired. 

{image and recipe via}

Celeriac Leek Soup

In the winter months when the nights are chilly, what better way to warm the soul and nourish the body than with a delicious soup for dinner?!  We love trying out healthy soup recipes and this paleo celeriac and leek soup is a new favorite.  Celeriac, also known as celery root, is a winter season root vegetable and it contains many anti-oxidants that studies have shown offer anti-cancer properties.  So if you are looking for a unique and healthy soup to add to your winter repertoire, this one is a winner!

 

Ingredients

• 4 slices sugar-free, pastured bacon
• 2 leeks, ends removed and sliced thinly
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 4 cups bone broth
• 2 pounds celeriac, peeled and cut into 1 ½ inch chunks
• 1 tablespoon apple-cider vinegar
• ½ teaspoon salt
• a few sprigs of parsley

Instructions

1. Heat a heavy-bottomed pot on medium heat; when it is ready, cook the bacon until crispy, turning a couple times. Remove the bacon to cool and leave the fat in the bottom of the pan.
2. Add the leeks and cook for a few minutes, stirring. Add the garlic and ginger and cook for another couple of minutes. Add the broth, celeriac, apple-cider vinegar and salt and bring to a boil. Turn down to a simmer, cover, and cook for 15 minutes, or until celeriac is soft.
3. While the soup is cooking, crumble the bacon.
4. Transfer to a blender and process until desired consistency is reached, adding more bone broth if needed.
5. Serve with parsley and crumbled bacon on top.

{image via}