Pumpkin is one of my favorite fall flavors. I love almost any baked good with pumpkin in it – pie, muffins, bread – but this year I wanted to add a new recipe to my repertoire. And boy did I find it! This delicious pumpkin soufflé is light, fluffy and can be made entirely organic. These individual soufflés are also a great way to change up your regular holiday menu.
Even though we’re a mostly organic household, my kids are not immune to the marketing and advertising ploys of the big pre-packaged food companies out there. Not a grocery trip goes by where I don’t hear, “Mom, can we pleeeeeaaaase get this!” I’m working on teaching them how to find the healthy alternative to the chemical and dye filled kids’ snacks on the shelves today. So I’m coaching them through label reading and the difference between “natural” and “organic.”
I’m all about streamlining the morning get-ready-for-school process. With three kids and a husband who all insist they are absolutely starving the second they get out of bed, I spend time searching for a breakfast that would be easy to prepare and more filing than a bowl of cold cereal. The answer, Bombshells, is organic breakfast bakes.
Brie is a mild, slightly sweet cheese that pairs particularly well with pears. Layer thin slices of each on crusty, whole grain bread for a sensational gourmet-style sandwich simple enough for anyone to make. A creative condiment takes the place of typical toppings, adding the perfect flavor contrast (and keeping the calorie count down!).
Every once in a while, mommy needs a little “me” time. But with our busy schedules there isn’t always time for a peaceful morning hike or a refreshing stroll through the park. So what’s an overstressed, overworked, burnt-out mom to do?
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