Here is a great recipe for parents and children to make together from Whole Foods Market.

Ingredients

• 4 slices of whole grain bread, toasted and cut into 1in cubes
• 4 slices of deli ham and 4 slices of deli turkey
• 16 cherry tomatoes
• 4 leaves romaine lettuce
• 1/4 pound cheddar cut in cubes
• 1/4 pound mozzarella cut in cubes
• 2 kosher dill pickles sliced thickly

Method

Making the kabobs is easy, just alternate all of the ingredients and thread them onto a kabob stick.  

Enjoy making these kabobs with your children!

In a hurry, but still want a nutritious breakfast? Here is an easy and quick breakfast packed with protein to start your day off right.

Ingredients:

2 Eggs

2 Tbsp. milk

2 Tbsp. shredded Cheddar Cheese (optional)

Salt & Pepper

Directions:

1- Coat a 12 oz. microwavable coffee mug with cooking spray

2- Add eggs and milk (beat until blended)

3- Microwave on high for 45 seconds & stir

4- Microwave for another 30-45 seconds or until eggs are almost set

5- Top with cheese, salt, & pepper

Grab your mug and eat it on the go. You can also be adventurous and add other ingredients to your eggs. Enjoy! 

Ingredients:

1 cup of unsweetened vanilla almond milk

1 scoop vanilla whey protein powder

1/4 tsp peppermint extract

1/4 cup unsweetened 2% Greek yogurt

1 peppermint candy (crushed)

1/2 cup table salt

Directions:

1) Mix all the ingredients together except for the peppermint candy and salt, in a bowl. You can use a blender for quicker results.

2) Pour the mixture into a sandwich sized resealable bag and add the crushed peppermint pieces. Seal the bag and set aside.

3) Fill a gallon sized resealable bag halfway with ice. Add 1/2 cup of salt. Place the small bag into this large bag and seal.

4) Shake the bag vigorously for 5 minutes or until the mixture becomes creamy. Remove the bag, rinse off the salt, and ENJOY.

Calories: 106, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 29g, Sodium: 142mg, Total Carbohydrates: 6g, Fiber: 1g, Sugar: 4g, Protein: 13g

More healthy and delicious recipes from www.oxygenmag.com.

Here is a great recipe from Whole Foods Market for Oatmeal cookies.

Ingredients

• 3/4 cup whole wheat pastry flour
• 1/2 tsp ground cardamom
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup rolled oats
• 1/2 cup dried cranberries
• 1/2 cup granulated cane sugar
• 1/2 cup light brown sugar
• 1/2 cup shelled pistachios
• 1/2 cup butter (melted and cooled)
• 2 tsp vanilla extract
• 1 egg

Method

Whisk together flour, cardamom, baking soda and salt in a large bowl. Then spoon half of the flour mixture and half of the amount of oats, cranberries, cane sugar, brown sugar and pistachios into a jar making even layers, then repeat with the other half. Seal the jar until ready to use again.

Preheat the oven to 350º and line 2 baking sheets with parchment paper.  Now whisk together the butter, vanilla and egg in a large bowl and then add the ingredients from the jar and stir.  Drop 1 tablespoon of the cookie dough onto the parchment paper spaced 2 to 3 inches apart. Bake for about 10 minutes or until the cookies are cooked through.  Set aside for cooling and enjoy!

These mini red velvet cupcakes are perfect for bringing to family holiday parties. They are quick and easy to make and look delicious. 

Ingredients:

• Half an 18.25oz box of red velvet cake mix
• 1/2 cup water
• 3 tbsp applesauce
• 1 large egg and 1 egg white
• 1 cup marshmallow fluff

Method:

Preheat oven to 325º, while waiting, combine the cake mix, water, applesauce, egg and egg white.  Beat the ingredients until smooth. Spoon the batter into mini-muffin tins, lined with your favorite holiday wrapper and bake for 15 to 17 minutes.  Let the muffins cool for 1 minute before transferring them to a wire rack to cool completely.  Lastly, pipe the marshmallow fluff over the top of the muffin using a plastic bag with the corner cut off.  Enjoy!

For more dessert recipes go to Women’s Health Magazine.

Soup is a great meal to have on a cold winter today.  Here is a great recipe from Whole Foods Market for Butternut Squash Soup! Enjoy!

Ingredients:

• 2 tbsp olive oil
• 2/3 cup diced carrot (about 1 carrot)
• 1/2 cup diced celery (about 1 stalk)
• 2/3 cup diced onion (about 1 medium onion)
• 4 cups cubed butternut squash
• 1/2 tsp chopped fresh thyme
• 4 to 6 cups low-sodium chicken broth
• Salt and pepper to taste

Method:

Heat the olive oil in a large pot and add in the carrots, celery, and onion.  Let this cook until vegetables soften and onions become clear, usually is about 3 to 4 minutes. Add in the butternut squash and thyme and stir.  Finally, stir in the chicken broth, salt and pepper.

Bring it to a boil then reduce heat and let it simmer for about 30 minutes, you want the butternut squash to be fork-tender.  Finish by pureeing the soup either with an immersion blender, or let it cool and you can puree it in a standard blender. 

This recipe serves 6 people and can easily be stored in the fridge and reheated for another day.  For different ways to spice up this recipe read more here.

If you are really wanting butternut squash soup but don’t have the time at the moment to make this delicious recipe try Pacific Creamy Butternut Squash. 

As students, we have busy schedules and usually have to be at school pretty early.  And if you’re like me, you don’t like getting up any earlier than you have to.  You’ll cut anything out of your morning routine just to get a few extra minutes of sleep.

But whatever you do, don’t skip breakfast!  Studies have linked eating breakfast to a lower risk of chronic disease and longer lifespan.  It helps get your energy levels up in the morning.

I’ve come up with a quick little breakfast smoothie that is packed with nutrients.  Warning: it might look brown when you make it, but don’t worry, it tastes delicious.

Blend the following ingredients:

1 banana, sliced  (potassium, calcium, vitamin B6)
4 or 5 strawberries (folate, potassium, vitamin C, manganese)
1/2 cup fresh blueberries  (vitamin C, vitamin K, manganese)
1 peach, pitted and pealed  (carotenes, flavanoids, potassium, lutein, lycopene)
1 heaping cup fresh spinach leaves (protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, manganese… SPINACH IS AWESOME!)
splash almond milk (vitamin E, manganese, magnewium, phosphorus, potassium, selenium, iron, zinc, calcium)
1 tablespoon Greek yogurt  (protein, calcium, potassium, thiamine, riboflavin, vitamin B12, phosphorus)
2 teaspoons raw honey (niacin, riboflavin, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, zinc)
1/2 cup crushed ice (uh… water)

Feel free to try substituting your favorite fruit combinations.

This makes a pretty big smoothie.  You could probably share it with someone. Enjoy!  J

These look DELICIOUS…cant wait to try making them!!! The recipe seems quick and easy so why not give them a try.

Ingredients

• 1 large Zucchini
• 2 eggs
• 3 Tbsp. Italian Seasoning or more to taste
• 1 cup Gluten Free Flour
• 1/2 cup Fresh Grated Romano (hard sheep cheese)

Directions

• Preheat oven to 450 deg.
• Slice Zucchini into thin slices 1/4″ -1/8″
• Mix Flour and Italian Seasoning in bowl
• Wisk together 2 eggs in separate bowl
• Coat Zucchini slices in egg then dredge through flour mixture
• Place on cookie sheet (coat in coconut oil for easier cleanup)
• Bake for 8-10 mins
• Add fresh grated Romano then flip
• Bake 8-10 more mins or until crispy
• Serve Hot

Look for more delicious recipes at Dr.Axe.com

Here is a healthy substitute for your Thanksgiving mash potatoes. This recipe looks delicious! Hope you all enjoy.

Work Time: 30 Minutes / Total Time: 55 Minutes / Servings: 8

Ingredients
3 lb sweet potatoes, peeled and cut into approximately 3” chunks
1 c reduced-sodium chicken broth
1/2 tsp ground cinnamon
2/3 c fat-free milk “plus” (we used Over the Moon)
1 Tbsp butter
1 tsp vanilla extract

Directions
1. Put potatoes and broth in large pot with tight-fitting lid and bring to a simmer over medium heat. Cook until potatoes are fork-tender, about 25 minutes.

2. Add cinnamon, milk, and butter.

3. Mash in food processor or with handheld masher until smooth. Add vanilla extract and season with salt and freshly ground black pepper to taste.

Nutritional Info Per Serving 125 cal, 3 g pro, 25 g carb, 3 g fiber, 2 g fat, 1 g sat fat, 126 mg sodium

Smart Splurge Just a tablespoon of butter makes these potatoes taste luscious

Get Ahead: You can make these up to 5 days ahead, and they reheat beautifully. If they’re a bit dry, just stir in water.

Check out Prevention.com for more Thanksgiving Healthy Side Dish Recipes. 

Happy Turkey Day =)

 Ingredients

2 cinnamon sticks

1 tablespoon whole cloves

1/2 teaspoon whole allspice

2 quarts organic 100% apple juice (fresh juiced if possible)

1 lemon, thinly sliced

1 orange, thinly sliced

Directions

1) Juice apples for 2 qts of juice

2) Combine water and spices in large dutch oven, boil then simmer 10 minutes

3) Strain spices returning water to dutch oven. add cider, lemon & orange

4) Cook over low heat until thoroughly heated.

5) Serve warm 

Look for more delicious recipes at Dr.Axe.com