This weekend is the Super Bowl and Loaded Baked Potato Skins are a favorite “game food.” Yum!

Loaded Baked Potato Skins- Serves 4-6

6 large russet potatoes, cleaned

2 tablespoons coconut oil

1 tablespoon Celtic sea salt

4 slices bacon (organic, nitrate-free and pastured preferred), cooked and broken into bits

1 1/2 cups raw cheddar cheese, shredded

1/2 cup sour cream

1/4 cup green onions or chives, chopped

Preheat oven to 400 degrees.  Coat each potato with coconut oil (you can use your hands)  and sprinkle generously with salt.

Bake in oven for 1 hour or until a knife can be inserted without resistance.

Remove from oven and cool for about 10 minutes.

Cut each potato in half length-wise and carefully scoop out the flesh (I usually keep this and use for mashed potatoes or potato cakes the next day).

Sprinkle each potato skin generously with sea salt.  Smear 1 tablespoon of sour cream into each potato skin and top with cheese and bacon.

Bake in oven for 10-15 minutes or until cheese is golden and bubbly.  Before serving sprinkle with green onion.

Apples are a winter favorite. This yummy recipe is a combination of three varieties of apples which gives it a sweet-tart flavor and great texture. Because it makes seven 1-pint jars, it can make a healthy snack for the entire family for many months to come!

yield: Makes six to seven 1-pint jars

Ingredients

•    2 cups water

•    1/2 cup fresh lemon juice

•    3 pounds Fuji apples or other sweet-crisp apples

•    3 pounds Granny Smith apples or other tart apples

•    3 pounds Jonathan or Rome Beauty apples or other soft-textured apples

•    2 1/4 cups sugar

•    1 1/2 teaspoons coarse kosher salt

•    1/2 teaspoon ground cinnamon

•    1/2 teaspoon ground allspice

Preparation

Combine 2 cups water and lemon juice in 10- to 12-quart stockpot.

Peel, core, and cut apples into 3/4-inch pieces; mix pieces into lemon water as soon as apples are cut, to prevent browning.

Add sugar, coarse salt, cinnamon, and allspice; stir over medium high heat until sugar dissolves.

Bring to boil; reduce heat, cover, and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes.

Remove from heat. Using potato masher, mash apples to chunky consistency.

Ladle applesauce into hot clean 1-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles.

Wipe jar threads and rims with damp cloth.

Cover with hot lids; apply screw bands. Process jars in pot of boiling water 20 minutes.

Cool jars completely. Store in cool dark place up to 1 year.

A decidedly tart finish to supper,  this wholesome, in-season, antioxidant-rich dessert can be prepared without additional sweetener, appreciating, instead, the full flavor of local blackberries frozen at their height of ripeness. For those of you who may prefer a little sweetness to balance out the potent, tart flavor of the blackberries, consider adding up to ¼ cup raw wildflower or orchard blossom honey.

Ingredients

•    4 cups whole, frozen blackberries

•    2 to 3 tablespoons filtered water

•    up to ¼ cup raw honey

Instructions

1.    Allow your frozen whole blackberries to thaw for about fifteen to twenty minutes.

After about twenty minutes, combine blackberry, filtered water and honey, if you’re using it, in a food processor. Pulse repeatedly to break up the berries, then process until the sorbet is smooth.

Serve immediately, or, if the blackberry sorbet is too soft, pour it into a container and freeze it for a few hours – stirring periodically to break up any ice crystals that may form.

After a rich, filling meal, indulge in something simple and fresh. Broiling caramelizes the sugar-dusted citrus and gives this winter fruit salad a sophisticated feel. The cranberries deliver a tart punch and cleanse the palate.

Ingredients

•    1 tangerine, peel and pith removed, sliced or segmented

•    1 ruby grapefruit, peel and pith removed, sliced or segmented

•    1 navel orange, peel and pith removed, sliced or segmented

•    1/2 cup cranberries

•    1 tablespoon raw sugar

Directions

1.    Heat broiler. Divide fruit among four shallow ovenproof ramekins. Sprinkle with sugar. Transfer ramekins to a rimmed baking sheet.

2.    Broil, rotating once, until golden brown, 4 to 6 minutes.

Serves 4

Recipe courtesy of Whole Living

Take advantage of apple season with this delicious recipe, and so easy too! This might just be your next favorite dessert.

Try a thick and creamy vanilla bean-infused Greek yogurt to replace the usual dollop of whipped cream for a delicious and low-fat dessert.

Ingredients

•    1 1/2 cups fruity red wine (such as Syrah or Zinfandel)

•    3/4 cup sugar

•    1/3 cup fresh orange juice

•    2 3×1″ strips orange peel (white pith trimmed)

•    1 3×1″ strip of lemon peel (white pith trimmed)

•    1 cinnamon stick

•    1 whole star anise

•    4 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored

•    1 cup 2% Greek-style yogurt

•    1 1/2 tablespoons honey

•    1 vanilla bean, split lengthwise

Preparation

Combine wine, sugar, orange juice, orange peel, lemon peel, cinnamon stick, star anise, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved.

Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25-30 minutes.

Using a slotted spoon, transfer apples to a plate and set aside. Strain poaching liquid in pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 3/4 cup, 10-15 minutes (syrup will thicken as it cools).

Combine yogurt and honey in a small bowl. Scrape in seeds from vanilla bean; whisk until the yogurt sauce is smooth and well blended.

Divide yogurt sauce among plates. Place warm apples on top. Drizzle syrup over.

Recipe courtesy of Epicurious

This dish combines quinoa with the delicious flavor combination of sweet pears, tart pomegranate seeds and peppery watercress.

Ingredients
1 cup quinoa

2 cups water

1 bunch watercress, stems removed and leaves sliced (about 1 1/2 cups packed leaves)

2 ripe pears, peeled, cored and cut into 1/2-inch chunks

1/2 cup pomegranate seeds

1/2 cup chopped walnuts

2 tablespoons pomegranate juice

2 tablespoons white wine vinegar

Method

Rinse quinoa under cold running water and drain.

Combine water and quinoa in a medium saucepan and bring to a boil.

Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.

Place quinoa in a large bowl with watercress, pears, pomegranate seeds, walnuts, juice and vinegar.

Stir to combine, then serve.

Serves 4

Courtesy of Wholefoods. Visit their site for more healthy and delicious recipes.

One of the best things about summer is that it’s fresh tomato season.

One of our favorites ways to enjoy the delicious flavor of the season is a bowl of Gazpacho soup. We think you will find this recipe easy and yummy too!

Gazpacho Soup

Ingredients

•    2 cups peeled and diced (1/4 inch) hothouse cucumber

•    2 cups diced (1/4 inch) red bell pepper

•    2 cups diced (1/4 inch) ripe tomato

•    1/2 cup diced (1/4 inch) red onion

•    2 cups tomato juice

•    1/2 cup red-wine vinegar

•    1/3 cup extra-virgin olive oil

•    2 dashes Tabasco sauce

Preparation

1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.

Celebrating Meatless Monday’s with this yummy vegetarian burrito. It’s an excellent source of vitamins A and C and a very good source of fiber, add this easy-to-prepare burrito to your Healthiest Way of Eating.

It’s a great vegetarian recipe that also provides a good source of protein.

Prep and Cook Time: 15 minutes

Ingredients:

•    1/2 red onion, diced

•    2 cloves garlic, chopped

•    1 red bell pepper, diced

•    2 cups or 1 15 oz can black beans

•    2 TBS extra virgin olive oil

•    2 tsp chili powder

•    1/8 tsp cayenne pepper

•    salt and pepper to taste

•    2 whole wheat tortillas

•    2 oz low-fat cheese

•    1 cup prepared salsa

•    goat cheese (optional)

Directions:

1.    Dice onions and chop garlic and let sit for at least 5 minutes to bring out their hidden health benefits.

2.    Dice bell peppers.

3.    Healthy Sauté onions and bell peppers for 5 minutes.

4.    Add garlic, black beans, olive oil, chili powder, cayenne pepper, salt and pepper to taste.

5.    Wrap 1/2 of mixture and 1 oz of low-fat cheese into each of the two tortillas.

6.    Top with salsa, and goat cheese (if desired).
Serves 2

Recipe courtesy of The World’s Healthiest Foods

Summer has officially arrived! Now is a great time to enjoy outdoor living  and it’s also a great time to entertain!

So, you’re having a barbeque, inviting a few friends to enjoy the slightly cool late spring evening with you. You’ve got your organic grass-fed meat, some tasty in-season organic veggies and a hot grill all set to go. But there’s one more thing to top off your fabulous gathering…some delicious, organic cocktails!  Here are a few ideas for in-season, organic (and yummy!) drinks to share with your friends. (Please drink responsibly, and ALWAYS designate a driver!!)

First of all, let’s talk about organic liquor. Lately there has been an interest in organically prepared liquor, and you will likely be able to find a number of these in your favorite liquor store.

Square One Organic Vodka has become one of the most widely available organic liquors, with their trademark square glass bottle. The vodka itself is distilled from organically grown North Dakota rye, with the byproducts being re-used as grain feed for dairy cattle. The bottle is clear, not frosted, to avoid using caustic chemicals, and the label is easily peeled off and made from sustainably grown and renewable sources like bamboo and cotton. It also happens to be delicious, and pairs well with all your favorite organic mixers!

If you’re more of a tequila person, try 4Copas Organic Tequila, sold in hand-blown glass bottles crafted by local Jalisco artisans.  The tequila is made from 100% organic blue agave in a “green” distillery, and available in four different types.

Lastly, Papaguayo Organic Rum is made from organic sugar cane, grown and harvested by fairly paid family workers in Paraguay. It is fabulous in any and all recipes that call for light rum.

Some organic cocktail recipes (makes one serving each):

Green Mojito Madness:

1 organic lime (for juicing)
2 oz. Papguayo Organic Light Rum
2 oz. club soda or seltzer
Crushed ice
4 organic mint leaves, plus sprig of mint for garnish
1 tsp. organic cane sugar

Put mint leaves into glass. Juice lime over mint leaves, add sugar and muddle. Add crushed ice.

Pour rum and club soda over muddled mixture, top off with mint sprig for garnish, and enjoy!

Peachy Keen Frozen Margarita:

1 cup ice
2 oz. 4Copas Organic Tequila
¼ oz. Organic lime juice (preferably fresh squeezed!)
1 skinned, pitted fresh organic peach (May is peach season in Arizona!)

Blend all ingredients in blender until smooth. Pour into margarita glass, and garnish with a sprig of fresh organic mint. Yum!

A (Pine)apple a day keeps the doctor away!

1 ½ oz. organic pineapple juice
2 oz. Square One Organic Vodka
½ oz freshly squeezed organic lime juice
Wedges of fresh organic pineapple (for garnish)
Ice

Shake all ingredients (except pineapple wedges) with ice in cocktail shaker until chilled (or mix back and forth in two glasses if you don’t have a shaker on hand).  Add a couple of wedges of fresh organic pineapple for garnish.

Enjoy!

Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

In the coming weeks, our  blogs will features ways to make it easy to go meatless at least one day a week.

So let’s get started! This week’s recipe is Black Bean Salad. Yum!

Black Bean Salad Recipe

Ingredients

•    1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)

•    1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)

•    1/2 cup chopped green onions or shallots

•    2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)

•    3 fresh plum tomatoes, seeded and chopped

•    1 avocado, peeled, seeded, and cut into chunks

•    1/2 cup fresh chopped cilantro

•    1/4 cup fresh chopped basil

•    2 Tbsp lime juice (about the amount of juice from one lime)

•    1 Tbsp olive oil

•    1/2 to 1 teaspoon of sugar (to taste)

•    Salt and pepper to taste

Directions

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.

Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Serves 6 to 8

Have any ideas for Meatless Monday? We want to know! Share them in the comment section below.