Let’s be real, majority of people vow to be healthier come January 1st– I am one of those people! And, like most people, I stick to it for the first month and then lose steam and go back to my old ways. For the first year ever, I am making sure I stick to this resolution! This entails not only upping my exercise every week but also eating healthier. For the past week, I have been scouring the web for healthy, delicious meals to get me excited about eating healthier and to keep me motivated the entire year. Here are a few of my favorites so far.

Sweet Potato Quinoa Salad

1 cup uncooked organic quinoa

2 medium organic sweet potatoes (about 1 lb)

1 organic red bell pepper, cored, and diced

3 tablespoons minced organic green onion

1 cup sliced organic black olives

1 organic avocado, diced

1/4 cup organic EVOO

2 Tbl freshly squeezed organic lime juice

1/4 tsp organic chili powder

1/4 cup minced organic fresh cilantro

1/2 cup diced organic cherry tomatoes for garnish

salt and freshly ground pepper

Directions:

Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally until until the grain is tender. If there is some water remaining, carefully strain the quinoa. Let cool slightly.

Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces. Cover with water in a medium saucepan, add a pinch of salt, and bring to boil. Cook until tender, approximately 15 minutes. Drain well and cool slightly.

Toss together the potatoes, quinoa, bell pepper, onion, olive, avocado, and cilantro. Whisk the oil, lime juice, and chili powder together then toss the salad with the mixture. Taste and adjust salt and pepper seasonings. Garnish with cilantro and grape tomatoes.

Serves: 6

Source: Good Life Eats

Northern Spy’s Kale Salad

1/2 cup cubed organic butternut squash

Organic EVOO

Salt and freshly ground pepper

1 bunch organic kale, ribs removed and finely sliced (about 2 1/2 cups)

1/4 cup almonds, cut roughly in half

1/4 cup crumbled or finely chopped organic aged cheddar cheese

Fresh organic lemon juice

Organic pecorino or other hard cheese, for shaving (optional)

Directions:

Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.

In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.

Divide salad between two plates or shallow bowls. Garnish shaved pecorino cheese, if desired, and serve.

Serves: 2

Source: Food 52

Five-Spice Lentil Soup

1 lb organic red lentils, rinsed

1/2 cup chopped organic onion

3 cloves organic garlic, chopped

1/2 cup organic celery, chopped

3 Tbl organic EVOO

2 quarts water (more if needed)

1/2 tsp organic coriander

1/2 tsp organic cumin

1/2 tsp organic turmeric

1/2 organic cinnamon

1/4 tsp organic cayenne pepper

salt to taste

Directions:

In a large pot, place the olive oil and set over medium heat. Add the onions and celery, cook until onions are translucent, about 6 minutes. Add the garlic and cook for another minute. Add the lentils, salt and the five spices, stir to combine. Add water, cover and cook until the lentils are tender, approximately 35 to 40 minutes. Check the lentils after 20 minutes to make sure they have enough water. Taste and adjust salt and liquid if needed. Using a hand blender, puree the soup. Serve with warm garlic bread and drizzle with extra virgin olive oil.

Source: Delicious Shots

Quinoa-Nut Power Bar

2 cups organic oats, rolled, quick cooking

1/2 cup organic quinoa

1/4 cup organic flaxseed meal

1 tsp organic baking soda

1/2 tsp sea salt

1 cup organic nuts: combination of walnuts, sunflower seeds, slivered almonds

1/2 cup organic dried fruit

1/4 organic honey

1/2 cup organic whole wheat pastry flour

1/4 cup organic applesauce

2 tsp organic vanilla

1 cup water

1 tsp organic cinnamon

Directions:

Cook dry quinoa according to directions. While this is cooking, combine oats, flax, protein powder, baking soda, evaporated cane juice, flour, walnuts, seeds, cranberries, coconut and sea salt in a large bowl.

Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mix together.

Spread mixture into greased 9 x 13-inch pan, pressing down with hands to fit into pan. Dough may seem slightly dry, but this is okay. Bake for 20 minutes at 350ºF. Allow to cool and cut into pieces.  Freeze extras that you won’t eat within 1 week.

Serves: 15 bars

Source: Get Off Your Tush and Cook

Although Christmas quickly came and went, there’s no shortage of holiday cookies here at the office! We have been scarfing these things down for weeks now and wanted to share the recipes so you can enjoy them at home.

Order Lunches Staff Favorite Cookie Recipes:

Chocolate Chunk Cookies

Makes 3 dozen

2 1/4 c. Organic All-Purpose Flour

3/4 t. Organic Salt (I always use Kosher)

3/4 t. Organic Baking Soda

1 c. Organic Unsalted Butter (2 sticks) – room temperature

1 c. Organic Granulated Sugar

1/3 c. Organic Dark Brown Sugar

1/3 c Organic Light Brown Sugar

2 Organic eggs

1 ½ t. Pure Vanilla Extract (not imitation)

3.5 oz. Organic Semi-sweet Chocolate Bar, chopped into chunks *

3.5 oz. Organic Dark Chocolate Bar, chopped into chunks *

3.5 oz. Organic Milk Chocolate Bar, chopped into chunks*

* Use really good quality chocolate like Valrhona, Lindt, Scharffen Bergen

Directions:

Preheat oven to 375.

Whisk together the flour, salt and baking soda in a bowl. With an electric mixer, beat the butter until smooth (2 minutes). Add sugars to butter and beat until light and fluffy (about 2 minutes) longer –don’t forget to scrape down the sides of the bowl. Add eggs, one at a time, and then the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again until just combined…over mixing will make the dough tough. Fold in the chocolate chunks.

Using a small ice cream scoop (#140 – 1.5 t.), spoon the dough onto baking sheets lined with parchment paper or Silpat, at least 2 inches apart. Bake until lightly golden brown and still soft in the middle, about 12 minutes. Let cookies rest for a few minutes on the baking sheet before moving them to a baking rack to cool.

Almond Crescents

Makes approximately 3.5 dozen

1 c. Organic Butter

3/4 c. Organic Sugar

1 t. Pure Vanilla Extract (not imitation)

1 1/2 t. Almond Extract

2 1/2 c. Organic All-Purpose Flour, unbleached

1 c. Organic Ground Almonds

Organic Confectioners’ Sugar (for coating the cookies)

Directions:

Preheat oven to 350.

Beat together butter and sugar until very light and fluffy with electric mixer. Add extracts. Mix in flour & almonds until dough forms. Do not over mix or cookies will be tough.

Using about 1 T of dough, roll in your hand to make a log (thicker in the center than the ends – slightly bend to make crescents. Place onto baking sheets lined with parchment paper or Silpat. Bake for 12-15 mins until light brown. Let cookies rest for a few minutes on the baking sheet. When cookies are still warm roll cookies in confectioners’ sugar. Cool on racks.

The Best Peanut Butter Cookies Ever – Flourless

Makes 30 cookies

1 c. Organic Peanut Butter

1 c. Organic granulated Sugar

1 Organic egg

1 t. Pure Vanilla Extract (not imitation)

Directions:

Preheat oven to 350.

Combine all ingredients. Using a small ice cream scoop (#140 – 1.5 t.), spoon the dough onto baking sheets lined with parchment paper or Silpat. Cookies will keep this same shape – I like the little “balls”, but if you like, use the bottom of a glass to lightly press down (can dip in sugar if you like) – or do the “traditional” crisscross forks. Bake until lightly golden brown – about 10 mins. Cool on racks.

**I must warn you that you may want to double or triple this recipe cause you will end up eating half of these cookies as soon as they come out of the oven– they are that good!

Cranberry & Pistachio Biscotti

Makes 3 dozen

2 1/2 c. Organic All-Purpose Flour

1 c. Organic Granulated Sugar

1/2 t. Organic Baking Soda

½ t. Organic Baking Powder

1 T. Pure Vanilla Extract (not imitation)

3 Organic eggs, lightly beaten

1 c. Organic Pistachios, Roasted & Unsalted

1 c. Organic Dried Cranberries

Directions:

Preheat oven to 350.

Mix flour, sugar, baking soda & baking powder. Add eggs & vanilla and mix until dough forms. Stir in cranberries & pistachios. Lightly oil your hands with a neutral oil (i.e. vegetable oil) and form the dough into 2 logs each – about 3” wide. Bake on a baking sheet lines with parchment pare or Silpat for 25-30 mins. until golden brown. Let cool for 15 mins.

Using a serrated knife, cut the cookies on the diagonal into 1/2” slices. Arrange the biscotti cut side down on the baking sheet. Bake again the biscotti until they are pale golden, about 10 minutes. Transfer the biscotti to a rack and cool completely.

These are very good drizzled – or dipped – in white chocolate!

Happy Baking!

Two tablespoons of tomato paste on a slice of overly salted crust is now all your child needs to ensure he or she is getting a serving of vegetables– according to the new bill proposed by Congress that is!  I’m sure by now you all know what I’m referring to, but just in case you have been out of touch with the world for a bit, you can read one of the many articles here.

Essentially last June the USDA was aiming to limit starchy vegetables to 2 times a week and eliminate tomato paste being labeled a vegetable in federally funded school programs.  Despite the Obama administration’s efforts to help shape up school lunch programs and make them healthier, the newest version of this bill from congress seeks to continue serving food to children at school that could be more nutritious.

The real concern– with so many student’s on free or reduced meal plans, this is the one meal they can rely on each day and it should be more than just Pizza and Potatoes! It’s simple– eating a healthy lunch helps maintain a healthy mind.  I wonder how many of the men and women in congress who supported this bill would actually eat the pizza and fries offered in the school lunch program?

I will use any excuse to eat cake, so when I found out it was National Bundt Cake Day I decided a celebration was in order!  Who doesn’t love a delicious moist cake in the shape of a circle?

My love of bundt cake came at an early age when my grandmother would make vanilla bundt cakes with a confectioners’ sugar glaze on top for everyone’s birthday.  My cake was always adorned with pirouetting ballerinas and hot pink candles, which I’m pretty sure are still somewhere in her kitchen!  Really, what more could a girl ask for on her birthday?  Any time I bake a bundt cake, I am always reminiscent of my childhood and especially my grandmother and how sweet her kitchen would always smell.

Since it’s fall, I found it fitting to make a Pumpkin Bundt Cake and as long as it won’t clash with the flavors, I try and substitute apple sauce for vegetable oil in all baking recipes.  I found that by doing so the cake is not only healthier, but also makes it moister.  Although I find bundt cakes to be wildly under-appreciated, I hope this tasty recipe will change the minds of most of you non-believers.

Pumpkin Bundt Cake

Ingredients:

• 2 1/2 cups organic raw sugar
• 1 cup organic unsweetened apple sauce
• 4 organic brown eggs, lightly beaten
• 16 ounces canned unsweetened pumpkin
• 3 1/2 cups presifted organic flour
• 2 teaspoons sea salt
• 2 teaspoons organic baking soda
• 1 teaspoon organic baking powder
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2/3 cup water
• 1/2 bag chocolate chips (a very delicious optional add-in)

Directions:

Preheat oven to 350 degrees. Butter and flour a bundt cake pan. Stir together sugar, apple sauce, eggs, and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Stir in chocolate chips. Bake for 45 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pan and cool.

I prefer to enjoy this cake with a nice glass of milk or perhaps even some hot chocolate.  Whatever your preference, I hope this recipe finds a new spot into your cooking repertoire.  And don’t worry, this recipe is just as good on a non-National Bundt Cake Day.  Enjoy!

Source: adapted from Food Network

What you’ll need:

hole punch
pencil
scissors
ribbon (enough to stretch across your mantle or wherever you decide to hang it)
glue
white, yellow, and orange card-stock (I used 1 sheet of 12×12 paper in each color which made 8 candy corns)
candy corn template (I used this template from Oriental Trading Company)

1. First, cut out the outline of the candy corn template. Note that if you are using the template from OTC, there are big gaps in between the candy corn layers. This is because this template is to carve a pumpkin. Just cut out the template as if the gaps weren’t there.

2. Next, Trace the outline of the candy corn on the white card-stock then cut them out. Cut out the layers of the candy corn into 3 sections.

3. Use the largest section to trace the bottom of the candy corn in yellow card-stock. Then cut them out.

4. Use the middle section of the candy corn and trace the outline on the orange card-stock. Then cut them out.

5. Assemble the candy corn- start by gluing the bottom yellow section onto the white candy corn outline. Be sure you line up the edges. Since we are not all perfect cutters, you may need to trim around the edges so the white is not showing around the yellow. Then you can glue the middle orange section above the yellow section. After these 2 sections are glued, leave the rest of the candy corn white for the tip.

6. Let the glue on the candy corns dry then hole punch 2 corners in the bottom yellow section of the candy corn. String ribbon through each hole until all candy corn have been placed on ribbon leaving room on the ends of each side to hang.

7. Finally, hang the banner wherever you would like. I chose my mantle because it’s a little bare and needed some Halloween spirit.

So there you have it– an inexpensive, fun, and fast way to start decorating for Halloween. Even works for those procrastinators out there like me. Happy decorating!

Remember the days when you would ask your parents for lunch money? Although that approach still works, Orderlunches.com thinks there is a better way. By linking up directly to your school’s caterer, you will be able to order your kids’ lunches from anywhere you go at any time you would like. Quickly make meal selections and pay for meals so your kids don’t have to worry about carrying money to school.

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