D.I.Y Violet Ice Cubes

Materials:

1. Dried edible violas or violets (or an edible flower/herb)

2. Ice cube tray

3. Water

Steps:

1. Fill your ice cube trays half-way with water.

2. Sprinkle the dried violets into each cube slot, dividing evenly.

3. Fill the trays up to the top with water and freeze.

4. Remove and enjoy them with your afternoon drink!

Via: http://www.designsponge.com/2013/04/every-day-diy-violet-icecubes.html

CITRUS BOW TIE PASTA

Serves 4 to 6

Ingredients: 

• 1 pound bow tie pasta, preferably whole wheat or spelt
• 1 ripe avocado, peeled and cubed
• 3 green onions, both green and white parts, chopped
• 3/4 cup crumbled feta cheese
• 2 ripe Roma tomatoes, seeded and chopped
• 1/2 cup packed chopped cilantro or flat-leaf parsley
• 1/4 cup freshly squeezed lemon or lime juice
• 1/3 cup garlic-infused olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Method: 

Cook pasta in boiling salted water according to package directions. Drain, but do not 
rinse the pasta. Place hot pasta in a large mixing bowl. Add avocado, green onions,
 feta, tomatoes and cilantro. Whisk together lemon juice and olive oil and drizzle over 
the warm pasta. Toss to combine. Season with salt and pepper and serve warm or cold.

Nutritional Info: 

PER SERVING:Serving size: 161g-wt., 460 calories (160 from fat), 18g total fat, 5g saturated fat,15mg cholesterol, 410mg sodium, 61g carbohydrate (4g dietary fiber, 5g sugar), 14g protein

Via: http://www.wholefoodsmarket.com/recipe/citrus-bow-tie-pasta

Pineapple Turnover Pancakes

Ingredients (makes 8 pancakes)

• 1/2 cup old fashioned oats, processed in the food processor until fine
• 1/2 cup all purpose flour
• 2 Tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 Tablespoon butter, melted
• 1/2 cup + 2 Tablespoons unsweetened vanilla almond breeze
• 1/2 cup cooked oatmeal (1/4 cup + 1 Tablespoon old fashioned oats, cooked in 3/4 cup water, then slightly cooled)
• 1/2 Tablespoon honey
• 1 teaspoon vanilla
• 1 egg

For the sautéed pineapple:

• 1 cup fresh pineapple
• 2 Tablespoons pure maple syrup

Instructions

• Mix oat flour, all purpose flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together butter, unsweetened vanilla almond breeze, cooked oatmeal, honey, vanilla and egg.
• In 2 batches, stir wet ingredients into dry ingredients. Do not over mix.
• Heat a flat top skillet to medium-low and, when hot, ladle on batter using a 1/4 cup measuring cup. Wait for bubbles to appear on the top of the pancake, then flip and continue to cook on the other side.

For the sautéed pineapple:

• Heat pineapple and maple syrup in a small saucepan over medium-low heat, stirring occasionally, until pineapple is tender, ~5 minutes.

Via: http://www.iowagirleats.com/recipes/?recipe_id=6005816

Creamy Chicken and Herb Skillet

Serves 4

Creamy Chicken and Herb Skillet is a quick and fresh-tasting weeknight meal.

Ingredients 

• 1lb chicken breasts, pounded thin
• extra virgin olive oil, for brushing
• salt & pepper
• 1 Tablespoon extra virgin olive oil
• 1 large shallot, minced
• 5oz spreadable herb cheese (like Boursin or Laughing Cow)
• 1/2 cup chicken broth
• 1 Tablespoon fresh lemon juice (about 1/2 small lemon)
• 2 Tablespoons chopped fresh tarragon, or basil, or parsley

Instructions

• Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper. Cook in an olive oil or nonstick sprayed skillet over medium-high heat until no longer pink in the center then remove to a plate and set aside.
• Turn heat down to medium then add extra virgin olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Spoon sauce over cooked chicken then serve.

Via: http://www.iowagirleats.com/recipes/?recipe_id=6047690

SPICY VEGETARIAN CHILI

Serves 6 to 8

A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat eaters.

Ingredients: 

2 tablespoons olive or canola oil

• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 medium green bell pepper, cored, seeded and chopped
• 1 medium red bell pepper, cored, seeded and chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 tablespoon finely chopped chipotles in adobo
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoon salt
• 1 (28 ounce) can diced tomatoes, with their liquid
• 3 cups cooked red kidney beans, drained
• 1 1/2 cup cooked black beans, drained

Method: 

Heat the oil in a large pot over medium heat. Add onions, carrots, celery,
 peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened
 but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend.
 Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45
 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls
 with green onions or sour cream, if desired.

Nutritional Info: 

PER SERVING:230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g carbohydrate (13g dietary fiber, 9g sugar), 11g protein

Via: http://www.wholefoodsmarket.com/recipe/spicy-vegetarian-chili

PUMPKIN AND MILLET MUFFINS

Makes 12  

These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand for holiday company. Serve these muffins warm with softened butter. Keep in mind that these muffins may be made in advance and frozen. Allow muffins to cool.

Ingredients: 

• 1/2 cup millet
• 1 egg
• 1/2 cup sour cream
• 1/2 cup whole milk
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 cup canned pumpkin purée
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Method:

Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, 
until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a
 plate to cool.

In a large bowl, whisk together egg, sour cream, milk, butter, pumpkin, granulated sugar 
and brown sugar; set aside. Whisk together flours, baking powder, baking soda, 
salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold 
into egg mixture until just combined. Spoon batter into lined muffin tins and bake until 
a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. 
Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

Nutritional Info: 

PER SERVING:Serving size: 1 muffin, 220 calories (60 from fat), 7g total fat, 4g saturated fat, 35mg cholesterol, 200mg sodium, 35g carbohydrate (3g dietary fiber, 12g sugar), 4g protein

Via: http://www.wholefoodsmarket.com/recipe/pumpkin-and-millet-muffins

ROOT VEGETABLE STEW WITH BEEF AND BARLEY

Serves 4 to 6
Beef and root vegetables impart a rich, hearty flavor to this warm and comforting dish. Pair each bowl with sliced wholegrain bread, a small wedge of English farmhouse cheese and a crisp green salad for a truly satisfying meal. And remember, leftovers are perfect for lunch.

Ingredients:
1/4 cup unbleached white flour or oat flour
1/4 teaspoon sea salt
1/8 teaspoon black pepper
3/4 pound lean beef round, cubed
3 tablespoons extra virgin olive oil, divided
2 large stalks celery, chopped
1 cup chopped onion
1 cup chopped carrots
1 cup chopped, peeled rutabaga
1 cup sliced fresh mushrooms
1/3 cup pearled barley
1 quart beef broth, divided
1 bay leaf
1/4 cup chopped parsley for garnish

Method: 
In a medium bowl, combine flour with the salt and pepper. Toss cubed beef in flour mixture, coating all sides and reserving any leftover flour.

In a large Dutch oven or soup pot, heat 2 tablespoons olive oil over medium heat. Brown beef on all sides and remove to a plate. Add remaining tablespoon of olive oil to the pan. Stir in celery, onion, carrots, rutabaga and mushrooms, scraping up any brown bits from the bottom of the pot. Cook vegetables, stirring for 2 minutes.

Add barley and continue to cook, stirring for an additional minute. Stir 1/4 cup beef broth into remaining flour until completely blended. Add this along with remaining broth and beef cubes back into the pot. Bring to a boil then reduce heat and simmer, uncovered, stirring occasionally, until beef is tender and stew is thickened, about 1 hour. Remove and discard bay leaf. Garnish with parsley and serve.

Nutritional Info: 
PER SERVING:290 calories (110 from fat), 13g total fat, 2.5g saturated fat, 45mg cholesterol, 900mg sodium, 23g carbohydrate (5g dietary fiber, 5g sugar), 20g protein

via: http://www.wholefoodsmarket.com/recipe/root-vegetable-stew-beef-and-barley