14 Healthy Kid-Friendly Recipes for the Holiday Season

My quest for healthy recipes, led me to this article at cookstory.com with healthy holiday recipes for kids. There’s a little of everything, 14 recipes in total:

Balsamic Chicken & Stuffing Muffins

Creamed Spinach & Mushrooms

Fruity Pumpkin Pie Smoothie

Pear-Stuffed Baked Apples

Pork Chops & Cinnamon Apples

Raspberry Chicken

Slow Cooker Ham & Pineapple

Slow Cooker Mashed Potatoes

Sweet Potato Casserole

Apple Pumpkin French Toast Muffins

Citrus & Sage Roasted Turkey

Cranberry Apple Crisp

Holiday Leftovers Shepherd’s Pie

Nutty Apple Pancakes


For the main article, follow this link:

 Healthy Holiday Recipes for Kids and Grown Ups Too

Just thought you should know…How to prepare carrot greens! (and why you should!)

As you may know, I belong to a vegetable coop called Seasonal Roots. Each week, I receive a shipment of locally grown fruit and veggies. I automatically get a regular box, which they decide the contents, but you can add items to the box. This week, I added in 2 bunches of carrots, which came with these gorgeous greens still attached! They wouldn’t  fit in my fridge that way, so I chopped them off the carrots. Now, I don’t normally eat the tops of carrots, mainly because the carrots I buy at the store don’t have tops. Anyway, I couldn’t just throw them away, but I wasn’t even sure if I could eat them! So, it was off to GOOGLE for me!


As it turns out, carrot greens are edible, and extremely nutritious. Anything you’ve heard about them being poisonous is false, a myth. They are quite bitter, and bitter is often associated with poison, which is where this myth may have originated.

Why in the world should we eat these lovely greens? Well, they are a bitter leafy green, which is something we need to be eating every day.WHY? (1, 2)

  1. Bitter greens are full of vitamins A, C and K, and minerals like calcium, potassium and magnesium, folate and fiber, and low in fat and sodium. Carrot greens, like other bitter greens, are jam packed with nutrients. Carrot greens contain 6 times the vitamin C as the root, and a great source of potassium and calcium.
  2. Bitter greens… Eating them activates the taste buds, which stimulates the enzyme production and bile flow, promoting digestion. At the end of the day, the better the food is digested, the more nutrients get absorbed.
  3. Bitter greens promote detoxification.
  4. Bitter greens balance the taste buds and reduce cravings
  5. Carrot greens have antiseptic qualities. (juice and use as mouthwash)
  6. They’re packed with chlorophyll,  gives plants their green color. Chlorophyll is a good source of magnesium.

Now, just what is the best way to eat this beautiful greens?


Carrot Green Chimichurri


carrot green chimichurri / loveandlemons.com

  • 1 cup finely chopped carrot greens (preferably organic)
  • 2 teaspoons dried oregano
  • ¼ teaspoon cumin
  • 1 teaspoon ground sweet paprika
  • ½ teaspoon crushed red pepper flakes
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • a few grinds of pepper
  • ¼ cup white wine vinegar
  • ¼ cup olive oil (a good fruity one)


Grilled Carrot + Carrot Green Pesto +

Asiago Grilled Cheese


Grilled Cheese with Roasted Carrots + Carrot Green Pesto from Happyolks.com

  • 1 bunch farmers carrots, greens attached
  • 1/2 – 3/4 cup shaved asiago (rBST free!)
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 2 cloves garlic
  • salt/pepper to taste
  • 4-6 1/2″ slices of sourdough boule
  • Butter, ghee, or olive oil for the pan/bread


Carrot Top Tabouli Salad


A light refreshing salad filled with fresh herbs, veggies, and heart healthy bulgur. Carrot top tabouli is my favorite summer lunch. Vegan, Plant Strong! |abraskitchen.com

  • 1 cup bulgur wheat
  • 1 cup boiling water
  • 1/4 cup plus 1 tbsp lemon juice
  • generous pinch of salt
  • 1/4 cup plus 1 tbsp olive oil
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 1/2 cup chopped scalliongreen and white part
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped carrot tops
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • salt


Garlicky ( Lahsuni ) Moong-Masoor Daal

with Carrot Greens


  • 1/2 cup Yellow Moong Lentils
  • 1/2 cup Red Lentils ( Masoor )
  • 2 cup Carrot Greens washed and chopped
  • 8-10 Cloves of Garlic thinly sliced
  • 1 medium Onion chopped
  • 1 tsp. Ginger and Garlic paste
  • 2 Green Chillies slit
  • 1 small Tomato chopped
  • Salt to taste
  • 1 tsp. Red chilli powder
  • 1/2 tsp. Turmeric powder
  • 2 tsp. Ground coriander and cumin
  • 1/4 tsp. Garam Masala
  • 1/2 tsp. Lemon Juice or Amchoor Powder
  • Pinch Hing
  • 1 tsp. Cumin seeds
  • 3 tbsp. Oil
  • 1 tsp. Ghee


Garden Veggie Burgers


Garden Veggie Burgers | Strength and Sunshine @RebeccaGF666 Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever..

  • 1 Can (15oz) Black-Eyed Peas (no salt-added, rinsed)
  • ⅓ Cup Quinoa Flakes
  • 1 Cup Carrot Top Greens (chopped)
  • ½ Cup Fresh Dill (chopped)
  • ½ Cup Fresh Italian Parsley (chopped)
  • ⅓ Cup (about 2) Scallions (chopped)
  • 1 Cup Chopped White Mushroom
  • ½ TB Dijon Mustard
  • 1 Tsp Minced Garlic
  • ½ Tsp Black Pepper
  • 1 TB Red Wine Vinegar


Turmeric Roasted Carrot Soup with Carrot Top Harrisa


turmeric roasted carrot soup + carrot top harissa | what's cooking good looking

For the carrot top harissa:

  • 1 cup of green carrot tops, chopped
  • 1/2 cup of cilantro
  • 5 mint leaves
  • 1 small garlic clove, sliced
  • the juice of 1/2 a lemon
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of salt
  • about 1/2 cup of extra virgin olive oil

For the turmeric spiced carrots:

  • 2 cloves of garlic
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of kosher salt
  • a pinch of cayenne
  • 1/4 cup of olive oil
  • about 10 carrots, trimmed
  • 1 large yellow onion, sliced into thick chunks
  • 5 cups of water (or a chicken or vegetable broth)
  • *If you’re using water, you will likely need additional salt, about 1/4-1/2 a teaspoon
  • juice from 1/2 a lemon


Beet Couscous with Balsamic Glazed Carrots

& Carrot Top Dressing

(I think this recipe could be made with quinoa, instead of couscous.)


For the carrots:

  • 7 medium carrots, peeled and sliced into about 6cm long sticks
  • 3 tablespoons of melted butter
  • ¼ cup of balsamic vinegar
  • ¼ cup of sugar
  • ½ teaspoon of salt

For the couscous:

  • 1 cup of couscous (I would actually use quinoa here instead)
  • 1 cup of vegetable stock
  • 1 tablespoon of butter
  • 1 medium roasted beet

For the carrot top dressing:

  • ½ cup of chopped carrot top
  • 2 tablespoons of chopped basil
  • 1/3 cup of olive oil
  • 20gr of grated Parmesan
  • 2 tablespoons of white vinegar
  • 1 tablespoon of honey
  • Juice of ½ a lime
  • Salt
  • Pepper


  • ¼ cup of toasted slivered almonds


Indian Style Carrot Greens Stir Fry


Screen Shot 2018-07-12 at 9.55.38 PM.png

  • 1 bunch Carrots greens Use the carrots and the greens
  • 1 tablespoon Mustard Seeds
  • 2 tablespoons Urad Dal (split black beans)
  • 7-8 dried red chillies
  • 1/2 cup Coconut (scrapped or shredded fresh coconut)
  • 1 teaspoon Oil
  • Salt as required


Carrot Leaf Parantha

Carrot Greens Furikake


  1. http://www.carrotmuseum.co.uk/carrotops.html
  2. https://www.mindbodygreen.com/0-13385/3-reasons-to-eat-bitter-greens-every-day.html

In loving memory: Grandma Weisbeck’s Cheese Buttons (Kase Knepfela)

Here is another recipe, as I celebrate the life of my Grandmother, who passed away yesterday at the age of 101.


Here is one of my favorite meals prepared by my Grandmother.

My Grandma came from a large German family, who farmed on the beautiful South Dakota prairie. Born in 1917, she talks about the lack of running water and electricity in their farm house, when she was a girl. Part of their daily chores involved hauling buckets of water to the house each day, and reading by oil lamps in the evening.

Hard work and exercise are the key, she says. The farming and chores they did each day weren’t enough exercise. So they would take walks to the road and back, each night after dinner.

Cheese buttons, an affectionate American name for German Kase Knepfela, were a frequent food at the dinner table. I have fond memories of making these delightful treats, a traditional German cheese dumpling, with my Grandma, Mom and sister.

AND, I’d like to share her recipe with you now. ENJOY!


  • DOUGH:
    • 3 cups flour
    • 1/2 teaspoon salt
    • 2 eggs
    • water (to make a soft dough)
    • 2 cups DRY cottage cheese (MUST be dry!)
    • 2 eggs
    • salt and pepper

Roll the dough out to 1/4 inch thickness and cut into 4 inch squares. Place a spoonful of filling on each square and seal. Drop into boiling water to which salt has been added. Boil aout 10 minutes, and drain. Fry with butter and chopped onion.

The celebrations for my Grandma’s birthday continue into the weekend, so, this will be it for me until Monday. I hope you have enjoyed my remeniscing and sharing a few of her recipes with you.



In loving memory: Grandma Weisbeck’s Dill Pickles

My beautiful and amazing grandmother passed away yesterday at the age of 101.


In her memory, I will be posting some articles today, which highlight a few of her personal recipes. These articles were originally posted in celebration of her 100th birthday.

Here’s my Grandmother on her 100th birthday…

img_4330One of my favorite meals my Grandma cooked for us was fried potatoes, homemade German sausage and her dill pickles. Of course the cucumbers and dill were always fresh from her own garden.They were amazing…of course I’m a bit biased. 🙂 My Grandma would give my mom several jars, and my friend Bobbie and I used to sneak some from my mom’s fridge. Bobbie loved these pickles…I think everyone did.

It’s been a long day so I won’t embellish with a lot of talk of memories. Here is her dill pickle recipe.

  • 16 cups water
  • 1 cup pickling salt
  • 2 cups vinegar

Bring all 3 ingredients to a boil.

Wash cucumbers and pack them in jars. In each jar place the following:

  • Dill
  • 1 clove garlic
  • 1 teaspoon pickling spice
  • Jalepeno pepper (if you like heat)

Pour boiling water over mixture in jars and seal. Put in a 200 degree oven for 1 hour.

Well, there you have it. I hope you enjoy them! I have a few of her other recipes, I’ve been given the okay from my Mom to post here. I’ll try to post them tomorrow, however, we will be heading to Herried, my Grandmother’s hometowm, for another celebration. So, if you don’t hear from me tomorrow, I’ll be posting sometime on Monday! Have a great weekend everyone!





Your Allergy Free Thanksgiving

For those of you with allergies….here are a few ideas for the big day!

9 Thanksgiving Recipes You Won’t Want to Miss! — The Nautical Wheeler


This was one of my first reblog articles from one year ago. There are some fabulous recipes in this reblogged article from The Nautical Wheeler.

(This is what I said last year. 😁)

The Purple Almond adds: I had planned on sharing my crock-pot cranberry apple sauce recipe, however, time got the better of me. Instead, I wanted to share the incredible recipes posted by The Nautical Wheeler. Enjoy!

Whether you’re serving turkey or going vegan this Thanksgiving, there’s a recipe or three! here for everyone. Some of these Thanksgiving recipes are a little more on the traditional side and some not-so traditional. Scroll all the way down for seafood options as well! A little more on the traditional side: The vegan options: […]

via 9 Thanksgiving Recipes You Won’t Want to Miss! —

Thankful Thursday: 8 Cuts Every Cook Should Know – International Recipe’s

This Thankful Thursday article comes to us from Chef Gustavo Pasquini, author of the blog International Recipes. I am posting this article with the uncertainty as to the activity of this blog, since the most recent article I can find is from October, 2016, with a testimonial posted in January, 2017. With that said, I felt compelled to share it with you. This site has many phenomenal, chef quality recipes, and a few free e-books, examples of his international recipes book series.

Chef Pasquini studied at Senac, Juiz de Fora in Brazil. Chef Pasquini worked in a local restaurant, traveled to Ireland, worked in a restaurant there. In 2014, he traveled to Thailand, learned asian techniques, and took a courses at Le Cordon Bleu in Bangkock. After completing the advanced cooking level, he moved to Italy, where he learned Mediterranean Techniques, before returning to Brazil, where he currently lives.

Below is a youtube video made by Chef Pasquini, which show instructions on basic cutting techniques everyone should know.


To see the main article, follow this link:

8 Cuts Every Cook Should Know – International Recipe’s

Some of the many recipes on Chef Pasquini’s blog:

Shrimp Shell


Beef Fillet Wellington

Fillet Wellington with fresh herbs

Veloute Sauce


Glass Noodle Salad


Green Raw Wraps


Free e-books including HEALTHY RAW SNACK RECIPES

For other free e-books, see his about page


(all photos are courtesy of Chef Pasquini)

Wellness Wednesday: 5 Recipes for Your Sugar Detox (with links to dozens more!)

One of the hardest parts of detoxing from sugar is figuring out what to eat. Especially when you have to eliminate so many convenience foods, processed foods and refined foods. Here is a list of 5 recipes, from muffins and breakfast to dinner and dessert. The recipes are followed by a list of 10 links to dozens more recipes to use during your sugar detox. HANG IN THERE! I’VE GOT YOU COVERED!

Savory Grain Free Herb Muffins

From: Grass-Fed Girl



  • 1/2 cup full fat coconut canned milk
  • 2 Tbsp coconut flour
  • 4  Pastured eggs
  • 1/2 tsp baking soda
  • 2 Tsp of Herbs De Provence
  • Sea salt to taste

For complete instructions click HERE

Easy Spicy Paleo Salmon Frittata

From: Grass Fed Girl



  • 1 Tbsp coconut oil
  • 1 green pepper
  • 1 onion
  • 2 garlic cloves
  • 1.5 cups cherry tomatoes
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Sea salt and pepper to taste
  • 6  eggs beaten
  • 1/2 cup wild canned salmon
  • 2 Tbsp chopped cilantro
  • (always choose organic ingredients when possible

For complete instructions click HERE

Sugar Detox Carrot Cake Pudding

From: paleOMG



  • 2 cups carrots (The original recipe calls for baby carrots-click here to find out why you should NEVER eat baby carrots)
  • 2 tablespoons Coconut Cream Concentrate or homemade coconut butter
  • 2 tablespoons sunbutter (or nut butter)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (or more)
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • pinch of salt

For complete instructions click HERE

Cilantro Lime Chicken

From: Rasa Malaysia



  • 1 1/2s lb skin-on, deboned chicken thighs
  • Lime wedges, for garnishing
  • Chopped cilantro, for garnishing


  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 4 tablespoons finely chopped cilantro stems and leaves
  • 2 tablespoons lime juice
  • 1 heaping teaspoon red chili flakes
  • 1/2 teaspoon salt or more to taste

For complete instructions click HERE

Sunbutter Truffles

From: 21 Day Sugar Detox



for the truffle base

  • 1/3 cup Sunbutter (sunflower seed butter) or other nut butter, softened
  • 1/4 cup coconut butter, softened

for cocoa-espresso truffles

  • 1 tablespoon finely ground coffee beans
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/3 cup pecans, chopped

for almond-cocoa nib truffles

  • 1 teaspoon almond extract
  • 1 tablespoon cocoa nibs
  • 1/3 cup unsweetened finely shredded coconut

For more sugar detox recipes go to:

21 Day Sugar Detox

Grass Fed Girl

Life As A Plate

The Foodee


A Girl Worth Saving


Sugar Detox

Fast Paleo

Buzz Feed

730 Sage Street

Natural Green Mom







Sweet potato quinoa cakes/The Portland Kitchen

This gluten free, vegan recipe is a wonderful combination of two super healthy foods: Sweet potato and quinoa. As a reminder, here are two infographics with the health benefits!



Author: Abby Fammartino Serves 8: 32 cakes (freezes well) These cakes are versatile and a great grain side dish to pull together a meal that has a saucy entreé such as a ragout, a braised di…

Cover photo courtesy of source. 

For the main recipe, follow this link: Sweet potato quinoa cakes