Organic Apple Cider Pancakes

With the cool crisp chilly air of fall comes the need to fill our bellies with something warm to start our day. If you are like me, you are constantly trying to find something to eat besides oatmeal, but the traditional American breakfast keeps packing on the pounds. Here is an incredible recipe I found for Organic Apple Cider Pancakes (grain free). If this doesn't start your day off right, then I don't know what will!

Buy your organic groceries at: www.naturoganics.com

INGREDIENTS

1 cup coconut flour (I prefer Bob’s Red Mill)
6 tablespoons tapioca flour
2 teaspoons apple pie spice
1/2 teaspoon Celtic sea salt
1/2 teaspoon baking soda
8 large eggs
1/2 cup plain whole yogurt (you can use a coconut or almond milk yogurt for a dairy-free option)
6 tablespoons butter, melted (or 5 tablespoons coconut oil)
1/3 cup reduced apple cider*
1/2 cup raw honey

Ghee or coconut oil for frying
Maple syrup for drizzling

Instructions

Place the coconut flour, tapioca flour, apple pie spice, sea salt and baking soda in a large mixing bowl. Whisk the mixture until blended. In another large bowl, whisk together the eggs, yogurt, butter, apple cider and honey. Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter sit for 10 minutes.

Heat a large frying pan over medium-low heat for 2 minutes until hot. Add 1 tablespoon ghee, melt and swirl to coat. Spoon a small portion of batter onto the pan to make a 4-5” pancake. Cook until bottom side is golden brown. Using a spatula, flip the pancake and cook until the second side is golden brown, about 2 minutes. Repeat with remaining batter. Serve immediately with maple syrup.

*To reduce the apple cider: Place 1 cup of apple cider in a saucepan and bring to a low simmer over low heat. Continue to simmer until reduced by over half.

Source: http://deliciouslyorganic.net/apple-cider-pancakes-recipe/

Organic Chili Recipe

Well, fall is here and with that, it brings cooler weather. As the weather cools, the food begins to heat up. If you are looking for something to stick to your ribs and warm you from the inside, the chili is the way to go. Here is an organic recipe to warm you without all the extra chemicals to make you glow in the dark...hehe.. 

Buy your organic groceries from NaturOganics

Lily’s famous Chili

Serves 2-4 (depending on how hungry you are!)

Ingredients:
1 can Amy's Black Bean Chili
1 can Amy's Spicy Chili
Coarsely chopped fresh organic cilantro
Crumbled feta cheese
1 organic lime
1 organic avocado
1/4 cup organic red onion (chopped)

Directions:
First, combine both cans of Amy's Chili in a medium saucepan and heat (medium-low temp. works great). Next, distribute the chili into serving dishes and garnish with cilantro, feta, a few slices of avocado, chopped red onion, and a wedge of lime. Voila!

This is a very simple, very tasty dish. The spice of the chili combined with fresh ingredients make this dish refreshing during the summer and the warmth of the chili makes it comforting during the winter.

I like to also eat a salad of organic mixed greens tossed in a lime vinaigrette--a great way to get all those nutrients our bodies need. If you crave crunch, scoop your chili up with some blue corn chips. Enjoy!

Contributed by:
Lily Sloane
Amy’s Kitchen Purchasing Coordinator

Source: http://www.amys.com/health/recipes/category/main-dish#recipe_234

Organic Cinnamon Apple Bread Pudding

Well, harvest season is upon us and the apples are plump and ready! If you are like me, a sweet treat in the morning will start your day off right. Here is a fantastic recipe for cinnamon apple bread pudding. Yummy!

Get your organic groceries at: www.naturoganics.com 

CINNAMON APPLE BREAD PUDDING

If the best things in life aren't always free, at least they should be simple. Serve this uncomplicated, one-pan bread pudding warm with applesauce, maple syrup or whipped Organic Heavy Whipping Cream.

Ingredients

3 cups Organic French Vanilla Half & Half
4 large Organic Eggs
1/2 cup brown sugar
1/2 cup raisins, dried cherries or dried cranberries (or other dried fruit)
1 teaspoon  Organic Vanilla Extract
1 1/2 teaspoons  Organic Cinnamon
3 tablespoons Organic  Butter, melted
4 medium  organic apples
8 cups cubed stale bread

Directions

Heat oven to 350 degrees. Butter the bottom and sides a 13x9 inch baking dish.

In a large bowl, mix the half & half and eggs until smooth. Stir in the brown sugar, dried fruit, vanilla, cinnamon and melted butter.

Peel and chop apples. Place the apples, bread cubes and raisins in the baking dish to form a uniform layer. Pour egg mixture over apples and bread.

Bake until set, 40 to 50 minutes. Serve warm.

Chef Suggestions

Serve with applesauce, maple syrup, or whipped Organic  Heavy Whipping Cream.
To speed prep time, leave the skin on the apples.

Nutrition Facts

As prepared, each serving contains 220 calories, 10g total fat, 75mg cholesterol, 160mg sodium, 29g total carbohydrate and 5g protein.

Source: http://www.simplyorganic.com/recipes/cinnamon-apple-bread-pudding

Organic Chicken Pot Pie Turnovers..... Say what???

Here is the next installment in our "Say What???" series. While I was researching new dinner ideas, I came across this gem. My mouth started watering immediately and I knew... this would be tonight's supper. Well, two thumbs up, and 5 stars. This is a must do dinner recipe that you just cannot live without! Yummy!








Get your organic groceries and specialty items at: www.naturoganics.com 

Ingredients

Make sure to use only organic ingredients!
2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg

Directions:

Preheat the oven to 375 degrees F.

Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Recipe courtesy of Melissa d'Arabian

Watch the video here:

Source: http://www.foodnetwork.com/recipes/melissa-darabian/chicken-pot-pie-turnovers-recipe.html?soc=rotdsocial_20150921_52561846&adbid=z13mflhhjwnott5ay04cgjjobw3owzehefg&adbpl=gp&adbpr=100091697767366769792

A Heart Healthy Organic Meal - Chicken Curry Salad with Apples and Walnuts

As we get older, it becomes more and more important to watch our diet, and for us to try to eat things that are healthy instead of damaging to our bodies. The most important organ/muscle in our body is probably our heart. Not only does it lead us to follow our dreams, it keeps blood, oxygen and vital nutrients pumping through us. If we don't take care of the heart, we risk a number of different medical conditions and/or death.

Here is an incredibly delicious recipe that is A+ for hearts. Not only will curry help keep your blood vessels dilated, the apples and walnuts are high in nutrients that are also vital for good heart health. This is good if you are counting calories too.





Make sure to have your organic groceries delivered by NaturOganics: www.naturoganics.com

Ingredients:

2 unit 8-ounce boneless skinless chicken breasts
4 1/4 -inch-thick slices fresh ginger
1 teaspoon black peppercorns
1/2 cup finely chopped celery
2 green onions, white and green parts, finely chopped
1/2 cup finely chopped red bell pepper
1 heirloom apple, cored and chopped into 1/2-inch pieces
1/4 cup low-fat mayonnaise
2 tablespoons Apple-Plum Chutney, or store-bought chutney
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1/2 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1 tablespoon chopped fresh cilantro
5 ounces arugula
1/3 cup toasted chopped walnuts

Serves 6 / You can usually find some wonderful heirloom apples, such as organic Gravenstein, at your local farmers' market or natural foods store, but if they are not available, try a Cortland or Gala. Serving tip: This salad is also great wrapped in a whole-grain tortilla.

Directions:

Place chicken in a 2-quart saucepan and cover with water by 2 inches. Add ginger slices and peppercorns. Bring to a boil, reduce heat, and simmer, uncovered, for about 20 minutes. Remove chicken and place on a plate to cool. (Discard cooking liquid.) When cool, chop into 1/2-inch pieces.
In a medium bowl, place chicken, celery, green onions, bell pepper, and apple. In a small bowl, mix mayonnaise, chutney, lime juice, ginger, curry powder, pepper, salt, and cilantro. Mix until smooth. Add to chicken mixture and toss well. Divide arugula onto four plates. Top with chicken salad and garnish with walnuts.

PER SERVING: 180 cal, 31% fat cal, 6g fat, 1g sat fat, 44mg chol, 20g protein, 12g carb, 2g fiber, 357mg sodium

Source:http://deliciousliving.com/recipes/chicken-curry-salad-apples-and-walnuts

Agricultural Pesticides and Autism. Are they linked?

Last night a friend and I were discussing the huge difference in price between organic chicken, and store bought chicken. Ultimately we decided that paying the difference was worth it hands down. Besides the relentless supply of antibiotics and growth hormones that are pumped into commercial chicken, there is also their diet. Free range organic chickens are able to eat their natural diet. A diet that is also free from pesticides and other harmful toxins. We know as the animal eats, so do we- and if we are what we eat, then slowly we have all turned ourselves to poison.


Here is an interesting article about the possible link between agricultural pesticides and autism.

http://www.collective-evolution.com/2014/09/09/are-you-pregnant-new-study-makes-it-very-clear-how-to-reduce-the-risk-of-autism/

What are your thoughts? Is this enough evidence to turn your family organic?

Buy your organic groceries online and have them delivered: www.naturoganics.com 

Organic VS GMO and Pesticides... You decide what's best for you....

In today's day and age, the big question about the food supply is, "Is it safe to eat?" Research on both sides of the debate can be manipulated to say what involved parties want to see and hear. Ask yourself... did grandma and grandpa eat food that was covered in pesticides? Did my ancestors eat food that has had its DNA altered to resist bugs, disease etc? What are the long term ramifications of eating unnatural foods? Is that perfectly round tomato on the counter, that has been there for 5 weeks, is that safe to eat? Why is it still not rotted 2 months later?

I don't know about you- but I say NO to GMO.

www.naturoganics.com 

Here is a link to an article that can help you be better informed about the fight between Organic and GMO. http://www.helpguide.org/articles/healthy-eating/organic-foods.htm

Image source: http://www.helpguide.org/articles/healthy-eating/organic-foods.htm

Organic Ranch Pork Chops

Well, it is about that time of year, when many Americans are getting ready to butcher a hog and get the freezer set up for the winter. With that much organic pork laying around, you will need some different ideas so you can keep dinner exciting and new.

If you have 3/4 inch or 1 inch chops, this Hidden Valley recipe is for you. If you don't have any organic pork chops, then you can buy your pork shares at NaturOganics.


www.naturoganics.com 


RECIPE HIGHLIGHTS

Serves: 5
Prep Time: 15 min.
Cook Time: 20 min.
Main Ingredient: Pork
Meals & Dishes: Main Course, Dinner


RECIPE INGREDIENTS
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
6 organic pork loin rib chops about 1-inch thick
dash of paprika (optional)
salt
fresh cracked black pepper

RECIPE DIRECTIONS

Preheat the oven to 450ºF.
In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.

*Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

Source: https://www.hiddenvalley.com/recipe/121/original-ranch-pork-chops/#Sb6PquORveZL7qmo.97

Organic School Lunch Ideas for Moms and Kids

Ok. It's back to school time, and you don't want your son or daughter eating the usual PB&J with a bag of chips. What do you do? How can you keep it interesting so your kid won't trade off what you send every day? I think we have just the solution for every mom and kid that are in the back to school phase now. Check out this awesome website. It has a schedule for you to follow and everything:
 http://havenrecipes.com/HAVEN_RECIPES/SCHOOL_LUNCH_IDEAS.html

Buy your organic groceries at: www.naturoganics.com

Image source: http://blogs.faithlafayette.org/community/back-to-school-lunch-boxes/

Organic Indian Curry Garbanzo Beans

Many times we eat healthy organic foods, but we forget about the spices we use. I have found an interesting article about how some spices from India and other foreign countries have high levels of toxins. Here is an organic recipe for Indian Curry Garbanzo Beans. Not only is this meal nutritious, curry has been said to dilate the blood vessels, lowering your risk for heart attack or stroke with as little as a single serving. Now we can understand better why Indian doctors make the best cardiologists!


Get your organic groceries at: www.naturoganics.com Ottawa, IL 61350


The Recipe
Makes 6 servings

Ingredients

2 tbsp. vegetable oil
2 tsp. organic cumin seeds
1 organic medium yellow onion, chopped
2 tbsp. organic ginger, peeled and finely grated
4 organic garlic cloves, finely chopped
1 organic serrano chili (2 if you prefer more spice), finely chopped
2 tsp. organic garam masala
1 tsp. organic ground coriander
½ tsp. organic turmeric
2 cans of organic garbanzo beans, drained, liquid set aside
4 large ripe organic tomatoes, chopped
4 tbsp. fresh organic lemon juice
1 bunch fresh organic cilantro, coarsely chopped

Directions

Heat the oil in a large pot over medium heat. Once hot, add the cumin seeds and fry for about 1 minute. Add the garlic, onion, ginger, and chili. Stirring occasionally, fry the mixture until the onions are translucent, about 8 minutes. Add the garam masala, coriander, and turmeric to the onion mixture. Cook for 1 minute more, stirring occasionally. Now add the garbanzo beans, and tomatoes to the mixture. Stirring continuously, cook until the tomatoes break apart, about 10 – 15 minutes. Using a fork, coarsely mash about 1/3 of the garbanzo beans in the pot. Add 2 cups of the reserved garbanzo bean liquid. Reduce the heat to medium/low and simmer, stirring occasionally for about 20 minutes. Remove from heat and stir in the fresh lemon juice. Top with fresh cilantro and serve hot with steamed rice or naan.

Source: https://www.organic-center.org/recipes/sour-chana-masala-indian-sour-curried-garbanzo-beans/

Photo: Jennifer (same page)

Why Choose Organic for you and your Family?

We always ask, why? Why should I spend the extra money on organic food? Does it really make a difference? It is my belief that you will pay now, or pay later. Responsive healthcare is much more expensive than preventative. Eat right, exercise daily and stay away from harmful toxins, and you have a much better chance of having a healthy and productive retirement, instead of spending your last days in a nursing home.



Here is an interesting quote from Time Magazine-

"We choose organic because we know, for example, that children fed an organic diet have much lower levels of metabolites of high-risk insecticides in their bodies. We also know that choosing organic food reduces the risk of exposure to toxic pesticides in our diet."

Read the rest of the article here: http://time.com/2914155/organic-food-children-health/

Get your organic groceries in Northern Illinois delivered: www.naturoganics.com 

Image Source:  

Anna Lappé

Organic Breakfast Tacos

So you have begun to eat healthy and organically at lunch and dinner, but you are still struggling with what to have for breakfast besides fruit smoothies and oatmeal. Everyone loves a breakfast taco, but the first thing that comes to mind is the fat and cholesterol from all the meats like bacon, sausage and ham. Of course, you never know how those animals were treated, and how much antibiotics might be pumped into them. When you eat organic, you can take a lot of those questions out of the equation. Here is a recipe for breakfast tacos that won't make you want to go back for a nap afterwards. Eat organic, feel better, be healthy.

To shop for organic groceries: www.naturoganics.com


Organic Breakfast Tacos
Serves 4

Ingredients
8 eggs
1 teaspoon paprika
½ cup shredded cheddar cheese
3 scallion, chopped
¼ teaspoon salt
2 tablespoons butter (or olive oil)

Quick Pickled Onions

1 small red onion, thinly sliced (about 1 cup slices)
¼ cup red wine vinegar
¼ cup water
½ teaspoon sugar
½ teaspoon salt
2 tablespoons cilantro

To serve
8 small flour tortillas
1 tomato, sliced
1 avocado, sliced
¼ cup shredded cheddar cheese
4-6 teaspoons hot sauce (Tabasco or other)

Directions

First make the quick-pickled onions by combining the sliced onions, vinegar, water, salt and sugar in a small saucepan. Cook over medium heat for about 3 minutes, then turn down to a simmer and cook for another 3 minutes until onions are soft and light pink. Remove from flame, roughly chop and combine with cilantro.

Heat the tortillas in a skillet or a griddle with a splash of olive oil for 1 minute on each side so they brown slightly, set aside or keep warm in the oven at 200 degrees Fahrenheit.

In a bowl, whisk together the eggs, paprika, ½ cup cheddar cheese, scallions and salt. In a small skillet, heat 2 tablespoons butter over medium heat. Pour in the egg mixture and cook, stirring constantly with a wooden spoon for two minutes until eggs are just cooked. Divide eggs among the tortillas and top with the pickled onion mixture. Add a few slices of tomato and avocado to each taco and serve with hot sauce.

Source: http://www.organicauthority.com/out-of-healthy-breakfast-ideas-try-this-breakfast-taco-recipe-with-quick-pickled-onions/

Image: Ally-Jane

Organic Pumpkin Cupcakes.... Say What?

Yes, that's right- yet another incredible recipe for our "Say What?" series. When you think sweets, you don't think healthy eating, but when you go Organic, you can at least take some of the "guilt" away. Be careful though, with Halloween approaching quickly, this fall treat will surely turn you into a pumpkin head! Get your organic groceries at: www.naturoganics.com

INGREDIENTS

1 NaturOganics Large Brown Egg

2/3 cup packed light brown sugar

1/2 cup canned pumpkin puree

1-1/2 teaspoons pumpkin spice

1/3 cup Organic Butter, melted

1/3 cup Organic Sour Cream

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

4 ounces Organic  Cream Cheese, softened

1/4 cup Organic  Butter, softened

1 cup powdered sugar

Optional decorations: red and yellow food coloring, black icing in a small tube, gumdrops and candy corn


DIRECTIONS

1. Heat oven to 350oF. Line 12 medium muffin cups with paper liners.

2. Beat egg lightly in a medium bowl. Add brown sugar; mix well. Add pumpkin and spice; mix well. Stir in melted butter, sour cream and vanilla; mix well. Add flour, baking powder and salt; mix just until dry ingredients are incorporated. Spoon batter into muffin cups to almost full (about ¼ cup batter in each).

3. Bake 16 minutes or until a wooden pick inserted in center comes out clean. Transfer pan to a wire rack; cool 10 minutes. Remove cupcakes to wire rack; cool completely.

4. Meanwhile, for frosting, beat together cream cheese and softened butter with electric mixer until smooth. Gradually beat in powdered sugar.

5. To color frosting orange, stir in two to three drops each red and orange food coloring. Spread frosting over cupcakes; decorate with icing, gumdrops and candy corn if desired.

Source: http://www.organicvalley.coop/recipes/show/halloweenpumpkincupcakes/

Organic Double Apple Cake Recipe

Hi everyone! If you are like me, you have a ton of fresh fruits and vegetables sitting on the counter or in the fridge waiting to be eaten up. You might be up to your eyeballs in Blueberry oatmeal, but have you tried turning those crisp apples into an organic double apple cake? Oh yeah, I said it... Double.

Here is a fantastic recipe below. Don't forget to order your organic apples and other groceries online for delivery at:

www.naturoganics.com

Ingredients

Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/3 cup packed dark brown sugar
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup unsweetened applesauce
1/3 cup low-fat buttermilk
1/4 cup butter, melted
1 tablespoon vanilla extract
1 large egg
1 cup dried apple slices, coarsely chopped
1 teaspoon powdered sugar (optional)

Preparation


1. Coat a 5-quart round electric slow cooker with cooking spray. Line bottom of slow cooker with parchment paper. Place 2 (30-inch-long) strips of parchment paper in an X pattern under parchment paper liner in slow cooker. Coat parchment with cooking spray.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, brown sugar, and next 6 ingredients (through cloves) in a medium bowl, stirring with a whisk. Combine applesauce and next 4 ingredients (through egg) in a small bowl. Add applesauce mixture to flour mixture, stirring until smooth. Stir in dried apple.

3. Pour batter into prepared slow cooker, spreading into an even layer. Cover and cook on HIGH for 1 to 1 1/2 hours or until puffed and a wooden pick inserted into center comes out clean. Cut into wedges. Sprinkle with powdered sugar, if desired.

Recipe Source Oxmoor House: http://www.myrecipes.com/recipe/double-apple-cake

Image Source: Oxmoor House: http://www.myrecipes.com/recipe/double-apple-cake