10 Organic Thanksgiving Recipes

It’s the ultimate foodie day: Thanksgiving! But here’s something we’re not thankful for: Many traditional Thanksgiving staples, such as cranberries, green beans, sweet potatoes, and leafy greens, rank among the top foods at risk for toxic pesticide residue, according to The Organic Center's new Dietary Risk Index. Make this year’s Thanksgiving your healthiest yet with organic foods, free from pesticides, GMOs, hormones, and antibiotics.

“The only real way to protect your family from [the risk of toxic pesticide residue] is to purchase organic foods, particularly those fruits and vegetables that pose the greatest risk," says The Organic Center board member Sara Snow. “The Dietary Risk Index makes it easy by clearly listing which foods those are.”

Show your love by buying as many organic ingredients as you can and using them in these delectable recipes. “By preparing an organic Thanksgiving, you’ll be providing your family with nutritious food that’s both good for you and for the planet,” says Snow.

Roast Turkey with Sage

A gorgeous centerpiece entree (see full turkey on previous frame). Look for organic and heritage turkeys, which are raised without hormones, antibiotics, or additives. View recipe.

Herbed Bread and Vegetable Stuffing

This vegetable-studded stuffing adds flavor and nutrients to a typically bread-heavy dish. Use organic, sprouted bread for even more texture. View recipe.

Fresh Spinach-Artichoke Baked Dip

Enjoy this lightened version of the classic artichoke dip appetizer—and be sure to use organic spinach. View recipe.

Goat Cheese Tart with Marinated Beets and Arugula

Conventionally grown beets are often genetically modified (GMO); avoid this by buying organic beets for this lovely, light appetizer or starter course. View recipe.

Parsnip and Fennel Puree

It's not Thanksgiving without some version of mashed potatoes! This sophisticated version adds natural sweetness with organic parsnips and fennel. View recipe.

Kibbeh with Apples, Walnuts, and Feta

This vegetarian, Mediterranean-inspired entree will please everyone at the table; you can also make it one day ahead. To avoid rBGH, use organic yogurt for the delicious, dill-infused sauce. View recipe.

Cranberry-Pomegranate Relish

Easy and tangy, this refreshing cranberry relish features organic orange peel for a bright finish. View recipe.

Apple-Cranberry Lattice Pie

Organic apples, an early symbol of the organic movement, combine beautifully with lemon and cranberries in this seasonal dessert. View recipe.

Fig Pie

This novel, savory-sweet dessert features juicy, fresh figs; it's wonderful paired with fresh goat cheese. View recipe.

Cranberry Squash Pie

An Ayurvedic-inspired finale to your organic feast; the ingredients promote peacefulness because they're free of caffeine and strong spices. View recipe.

[via Delicious Living]

Top 5 Best Organic Foods for Weight Loss

Many Americans struggle with maintaining a healthy weight and lifestyle. Many of them have even tried multiple diets and lifestyle changes only to become frustrated with their weight and give up. Eating certain organic foods can actually help you lose weight.

Here are some organic foods that can help with weight loss and dieting.

Free-Range Eggs: Eggs often get a bad reputation because many people fear the cholesterol is too high. Thanks for recent research, eggs actually are a great way to start your day, especially if the eggs are free-range eggs. Eating eggs instead of a bagel in the morning leads to fewer calories consumed throughout the next 36 hours according to a recent study. With free-range eggs, more good fats like omega-3 fatty acids are consumed. Omega-3 fatty acids may help fight heart disease and Alzheimer's disease.

Organic Apples: Eating an apple every day really can help you lose weight. That's because those who ate an apple before a pasta meal consumed less than those who chose another snack, according to a study. Also the antioxidants in apples may also prevent a condition called metabolic syndrome. Metabolic syndrome is what many overweight Americans suffer for -- it gives them that "apple-looking" shape in their belly. So, eat apples to prevent looking like an apple in your belly.

Blueberries: Thanks to the antioxidants and rich in fiber content, blueberries are a great choice for a morning or afternoon snack.

Yogurt: Dieticians typically recommend yogurt to those on a diet because of its benefits. There are good carbs, protein and fats in a serving of yogurt. Thanks to yogurt dieters often find themselves satisfied and not craving snacks after eating it.

Green Tea: Even though it's not a food, green tea is a great option for refreshment. Even if you don't change your diet at all, studies have shown that green tea drinkers still lose more weight than people who don't drink it. There's also the natural energy that green tea gives you and this helps with a faster metabolism.

Other Helpers: Almonds are a great snack that can reduce hunger and it may even reduce the risk of heart disease. Try adding almonds to your daily snack or quick lunch. Also, try adding more beans and lentils to your diet.

[via Latin Post]

Easy Ways to Eat Seven a Day

A new study in the Journal of Epidemiology and Community Health found that adults who eat seven servings of fruits and veggies per day reduce their risk of premature death (e.g. from cancer and cardiovascular disease) by 42 percent. Find it challenging to eat your seven-a-day? Try these doable tips.

An apple a day? It might take a few more, according to a new study published in the Journal of Epidemiology and Community Health. After adjusting for factors including alcohol use, age, and physical activity, researchers found that adults who ate seven servings of fruits and veggies per day reduced their overall risk of premature death—particularly from cancer and cardiovascular disease—by 42 percent. Vegetable intake appeared to promote longevity the most.

Find it challenging to eat your seven-a-day? Try these doable tips.

Breakfast

• Top Greek yogurt with sliced strawberries and fresh raspberries.
• Stir 1 cup fresh blueberries into muffin or pancake mix.
• Mix chopped kale into your scrambled eggs.

Lunch

• Top cooked quinoa with sliced tomato and artichoke hearts. 
• Blend up a batch of chilled gazpacho with cucumbers, tomatoes, peppers, and more. 
• Top pizza with balsamic vinaigrette-dressed arugula.

Snack

• Mash half an avocado with salt and pepper; spread on toast.
• Pair lightly blanched broccoli florets with hummus.
• Spear cherry tomatoes, basil leaves, and small mozzarella balls onto toothpicks.

Dinner

• Sauté chopped or sliced red bell peppers, red onion, tomatoes, and cilantro; eat with soft corn tortillas.
• Add capers, chopped olives, and roasted eggplant to linguini.
• Drizzle carrots, beets, and parsnips with olive oil, salt, and pepper; roast until tender and serve with meat or fish.

[via Delicious Living]

50 Grain-Free & Paleo Ground Beef Recipes

 

Whether you’re in a time crunch or are responsibly planning a week in advance, here are some mouth-watering grain-free dishes that call for ground beef (or ground beef can easily be substituted). Enjoy!

Burgers and Meatloaves

Paleo Burgers with Caramelized Balsamic Onions & Avocado – Joyful Healthy Eats

Salted Mocha Burgers – Popular Paleo

Stuffed Cheddar Beef Burgers – Delicious Obsessions

Burgers with Egg and Garlic Butter Balsamic – Primally Inspired

Sweet Potato Patties – Cinnamon Eats

Paleo Mini Meatloaves – Paleo Spirit

Gluten-Free Kangaroo Burgers – Economies of Kale (Can use ground beef! ;) )

Meatballs & Kebabs

Bacon Meatballs with Mango Honey Mustard Sauce – PaleOMG

BBQ Meatballs – Healing Cuisine by Elise

Butternut Squash Meatballs with Zucchini and Carrot – Cinnamon Eats

Hidden Liver Meatballs – Real Food RN

Sweet and Sour Paleo Meatballs – Gutsy By Nature

Meatballs – Food Your Body Will Thank You For

Sweet & Sour Meatballs – Homemade Dutch Apple Pie

Grain-Free Italian Meatballs – Primally Inspired

Baked Chili Meatballs – Recipes to Nourish

Chelo Kebabs – And Here We Are

Kebabs with Roasted Butternut Squash and Zucchini – Cinnamon Eats

Entrees

 

Zucchini Noodles with Cranberries and Walnuts – The Organic Kitchen

Meatballs with Zucchini and Carrot “Pasta” – Cinnamon Eats

Easiest Crock Pot Taco Meat Ever – Delicious Obsessions

Shepherd’s Pie – Healing Cuisine by Elise

Twice-Baked Cheeseburger Spaghetti Squash – Popular Paleo

Potato-Free Shepherd’s Pie – It Takes Time

Healthy Butternut Squash Shepherd’s Pie – Primally Inspired

Ground Beef Cabbage Wraps – Fearless Eating

Sloppy “Rose” Lettuce Wraps – Recipes to Nourish

Creamy Plantain and Squash Ground Beef Mash – The Healthy Foodie

Paleo Ground Beef Stir-Fry with Wilted Napa Cabbage – Popular Paleo

Homemade Hamburger Helper – Healing Cuisine by Elise

Stuffed Winter Squash – Gutsy By Nature

Italian Spiced Beef Kefta with Avocado Cream Sauce – A Happy Healthnut

Paleo Cabbage Rolls (Galumpkis) – Sweet Potatoes and Social Change

Crock Pot Stuffed Peppers – Homemade Dutch Apple Pie

Furious Furikake Chilli Beef Hash – The Paleo Network

Zucchini Lasagna – Primal Palate

Spiced Beef Kofte with a Pomegranate Glaze – The Paleo Network

Seriously Delicious Spaghetti Sauce – Holistic Health Herbalist (You can use zoodles (made with this) or spaghetti squash for the noodles)

Grass Fed Meat and Vegetable Muffins – Cinnamon Eats

Grass Fed Persian Spiced Beef and Roasted Butternut Squash – Cinnamon Eats

Spaghetti Squash Frittata Meatza – Real Food RN (you can sub the ground pork for ground beef)

Grain-Free Mexican Flatbread – A Happy Healthnut

Soups & Salads

Bacon and BBQ Burger Salad – Primally Inspired

Black Bean and Kangaroo Chili – Can use ground beef! :)

Grilled Hamburger Salad – Healing Cuisine by Elise

Vegetable Beef Soup – Raising Generation Nourished

Beef & Cabbage Soup – Raia’s Recipes

Love Your Body Chili – Food Your Body Will Thank You For

Slow Cooker Sweet Potato Chili – Farm Fresh Eats (Can omit the corn)

Spicy Paleo Slow Cooker Chili – Oh Snap Let’s Eat

Taco Salad with Cilantro-Mint Guacamole Sauce – Recipes to Nourish

[via It's a Love Love Thing]

Portion Sizes: What you need to know

Healthy eating can be confusing, with mixed messages coming form media, friends, family and even health professionals – but one thing everyone can agree on is that portion sizes have grown and many of us can no longer identify what an ideal portion looks like.

Food portion sizes in our country have doubled, and then some in the past twenty years. The National Heart Blood and Lung Institute offers visuals to empower eaters of all sizes to understand the differences between the way we used to eat - and how we eat today.

Twenty years ago a plate of spaghetti and meatballs clocked in at about 500 calories and today its more than double, with double the pasta and instead of small meatballs‚ we are eating 3 large ones. The average bagel size has doubled in the past 20 years. The normal soda serving size today is about 20 oz, compare that to a mere 6.5 oz 20 years ago, that’s just a bit over 3 times the calories‚ and not to mention the sugar! And when it comes to the basics - like a turkey sandwich, years ago it averaged in at 320 calories versus today’s whopping 820 calories!

How can you determine what a portion should look like? Here are some tips:

Meat (animal protein) about the size of the palm of your hand, or a deck of cards, 3.5 to 4 or 5 ounces depending on your size.
3 oz of fish is about the size of a check book.

Cheese portion should be about the size of three dice, which is 1.5 ounces or approximately 170 calories.

One cup of yogurt, is about the size of a baseball and accounts for one serving.

23 almonds, ¼ cup, is a great snack, and is about the size of a golf ball. You can also use the golf ball measurement for 2 tablespoons of hummus.

A portion of crunchy veggies like broccoli, cauliflower, kale or carrots is about the size of a baseball, which equals about 1 cup. The same portion stands for leafy greens like salad, which one could easily eat two cups.

What about fruit? Think baseball again, a good-sized apple is about the size of a baseball or even a little smaller. Dried fruit portion should look more like a golf ball.

A cup of soup should also be about the size of a baseball.

Craving a sweet treat? Keeping the sweet to the size of a pack of dental floss will keep you within your health goals.

For a great visual of more foods visit the portion size plate from WebMD.

[via Supermarket Guru]

Wilderness Dining: Healthy Food for Camping or Hiking

There's something special about eating outside. I don't know what it is, but food just tastes better in the great outdoors, whether that's in the back garden, on a picnic, or during a camping trip.  Packing healthy food for a camping or hiking trip can be tricky and even more so when you're vegetarian or vegan. You want the convenience of pre-made food, but not at the expense of your health. While you may spend several hours prepping all the food to ensure healthy eating on the trails, it's the necessary step to ensure you and your family have fresh, organic foods on the trails.

Staple foods and buy fresh ingredients as needed:

• Small bottle of olive oil
• Small jar of Marmite, jam or Nutella in a small pot
• Tins of beans/chopped tomatoes/sweetcorn
• Packet of microwave rice
• Packet of tortilla wraps
• Bread rolls
• Small bottle of organic tomato ketchup
• Small portions of dried herbs/spices in little bags  
• Tea bags
• Liter carton of fruit juice, frozen to use as ice pack in the cool box
• Packet of vegetarian dried burger/sausage mix or frozen burgers/sausages/veggie bacon

Cooking equipment with us:

• Camping kettle
• 2 x 1 ring gas stoves
• Small frying pan
• Small saucepan
• Small sharp vegetable knife
• Vegetable peeler
• Can/bottle opener
• Tongs/spatula/spoon
• Skewers
• Foil 
• Plastic cutlery/picnic set
• Small chopping board

All of the recipes/ideas below either require no cooking, or can be cooked on a one/two ring camping stove.

Breakfasts

• Fried eggs/omelette/baked beans/veggie bacon/veggie sausages/hash browns/tinned spaghetti with fresh bread.
• Warmed croissants/crumpets/mini pancakes/waffles/pastries.
• Scones with jam.
• Cereal with or without milk/non-dairy milk.
• Cereal/flapjack bar.
• Fresh/tinned fruit.

Lunches

• Filled sandwiches/baguettes/bagels.
• Tinned/packet soup and bread.
• Baked beans/tinned spaghetti and crusty bread.
• Instant noodles.
• Crudites, breads and dips - Buy tubs of dips (hummus, tzatziki, salsa etc), bread-sticks, pitta bread etc. Make cucumber, pepper and carrot crudites.
• Pittas stuffed with ready-made felafels and salad.
• Veggie burgers, hot dogs or sausages in bread rolls.
• Ready-made onion bhajis/vegetable pakoras/samosas with naan.

One Pan Camping Meals

Garlic mushrooms - heat a drop of oil/butter in a pan. Add sliced mushrooms, a chopped red pepper and a large clove of crushed garlic. Cook until most of the liquid has evaporated. Serve on warm ciabatta or garlic bread.

Quick veggie chilli/curry - Fry a chopped onion in a drop of oil. Add either 2-3 tsp mild chilli powder/fajita seasoning OR 1 tbsp curry powder/paste. Add a tin of ratatouille (or some chopped veg and a tin of chopped tomatoes) and a drained tin of beans/chickpeas/lentils. Bring to the boil and simmer for 5 minutes.  Serve with wraps/nachos or naan bread.

Macaroni cheese - Buy a pot of 'fresh' cheese sauce and a bag of fresh pasta. Cook the pasta and drain. Pour the sauce over and heat through.
(Vegan option - use a tub of 'fresh' tomato and basil sauce and egg-free pasta.)

Quorn & vegetable pilaf - Make a simplified version using packet rice: Fry a chopped onion in a little oil, add some chopped veggie sausages or meat-free pieces and cook for 5 minutes. Add 1-2 packets of flavored microwave rice and a drained tin of sweetcorn. Heat until piping hot, stirring regularly.

Vegetable fajitas - Make these with paneer/halloumi cheese, or Quorn pieces. Simplify spices by just using mild chilli powder or fajita seasoning.
(Vegan option - omit the cheese and add extra beans.)

Veggie couscous - a drop of oil in a pan. Fry 1 chopped onion until soft. Add a drained tin of chickpeas and heat through. Stir in 1 or 2 packets of instant Moroccan flavored couscous. Add the required amount of boiling water, cover and leave to heat through as directed.

Sloppy Joes - Make using ready-made bbq sauce.

Quick Mexican quesadillas/burritos - Heat a tortilla wrap in a pan, spread with some tinned refried beans a dollop of tomato salsa and a sprinkle of mozzarella cheese. Roll up the wrap and flip over to warm through. Or try these green vegetable burritos or the very tasty Hawaiian quesadillas  (vegan option - use vegan melting cheese.)

Middle Eastern pittas -  Heat a wholemeal pitta in a pan, split open and spread the inside with some olive paste. Fill with a few ready-made falafels, a chopped tomato and some crumbled feta cheese. Pop back in the pan to heat through. (Vegan option - omit the feta.)

Pesto spaghetti - Don't panic, I realise that pesto generally contains Parmesan or Grana Padano cheese, which contain rennet, but I've found that the cheaper supermarket brands contain vegetarian 'hard cheese' instead (eg: ASDA smart price pesto.) Cook some fresh or dried spaghetti. Drain and add a good dollop of pesto. Stir through and serve.
(Vegan option - use vegan pesto or sun dried tomato paste.)

Cheese fondue - Add a glug of dry white wine and a handful of Gruyere cheese to a tub of fresh cheese sauce. Heat until bubbling gently. Alternatively, double wrap a whole Camembert cheese (plus box) in foil and cook on the bbq or stove for around 15 minutes, turning once or twice. Serve with chunks of ciabatta or breadsticks to dip in. 

Frittata - Fry a chopped onion and a pepper in some oil. Add a drained tin of sweetcorn and break in 4 eggs. Mix well and cook for a few minutes until the eggs are cooked through. Serve with crusty bread.


Patatas bravas - Heat 2 tbsp oil in a large pan/frying pan. Shallow fry some (partially-defrosted) frozen potato chunks until cooked. Throw in 1 jar of tomato and chilli sauce and heat through.

Two Pan Camping Meals

Noodles and stir fried vegetables - Buy a pack of stir fry vegetables, a sachet/jar of black bean or sweet and sour sauce and 2 small packs of 'quick noodles'. Boil a pan of water. Add the noodles, bring back to the boil, cover and remove from the heat.  Meanwhile, heat a drop of oil in a pan. Fry the veg for 2-3 minutes. Add the sauce and heat through. Drain the noodles and top with the veg and sauce.

Sausage and bean stew -  Chop an onion and fry in a drop of oil. Add some chopped veggie sausages and brown for a few minutes. Add a tin of tomatoes, a tin of baked beans, a small tin of sweetcorn and some mixed herbs. Cook for 10-15 minutes. Meanwhile make up some instant mash, or cook some pasta, new potatoes or rice.

Mexican rice burritos - Fill wraps with a combination of Mexican rice, refried beans and grated cheese.

[via We Don't Eat Anything With A Face]

10 Incredible Vegan Recipes You Can Whip Up In 10 Minutes or Less

In today’s modern age of fast-pace everything, we tend to lose sight of what really matters — like quality, nutritious food, for instance. We aim for the convenient and least nutritious over the more healthier, wholesome (but longer to prepare) foods. Let’s take oatmeal for example: there’s the instant versus the slow-cooked oatmeal. The former is laden with sugar, salt, and other unnatural additives, while the latter is a bit longer to prepare, but contains little to no sodium or sugar (unless you decide to add them, of course) and has a myriad of benefits for you in the long run.

Translate that insight into other areas of a supermarket, such as the freezer aisle, and you’ve got yourself a unhealthy crisis. And, since we’ve learned that big food industries aren’t looking out for our best interests, it’s about time we say bye-bye to these processed food giants and make our own foods at home. Here are some easy tips to minimize your consumption of processed foods.

But, it will require time — lots of time that I don’t have, you might say. Nope! That’s only if you want to, of course, but home-cooking does not have to take hours away from your day. It’s all about planning. Know what you want to buy the week or weekend beforehand; designate a day of each week to plan what you want to have for the next. Your next step should be to go to market and bring a shopping list for ingredients you might not have for your upcoming recipes. It should be easy from here. Here are 5 secrets for making quick and healthy vegan meals at home. Just choose a recipe and get cracking! Here are 10 recipes made under 10 minutes or less to get your creative juices flowing:

1. Raw Vegan Veggie Stuffed Collard Wraps

 

2. Rich Vegan Soba Soup

 3. Vegan Chik’n Salad with Cranberries and Pistachios

 4. Raw Creamy Mushroom Soup with Avocado and Miso

5. Strawberry Mousse — Healthy, Vegan, and Guilt-Free

6. Healthy Vegan Cocoa Puff and Kamut Crispies 

7. Raw Peppermint Slice with Chocolate Ganache

8. Crunchy Raw Vegan Protein Bars

 

9. Raw Cocoa Bonbons

 

10. Raw Banana Ice Cream Sundae

[via One Green Planet]