Product Review - My Super Snack and GIVEAWAY!

Recently, I was approached by the lovely people at My Super Foods to see if I would like to try their snack product.  I have to admit, I was a little hesitant at first as my kids RARELY eat processed foods.  But as I learned more about them I became intrigued.  Their focus is on healthy, preservative-free, super-food-packed snacks for kids on the go.  Let's face it, sometimes a mom really needs a little help, so these are a great option to have on hand.  

One aspect that I loved the most was the fact that their ingredients are non-GMO.  That is one of the biggest reasons I so strongly limit my family's exposure to processed foods.  So the fact that there is a snack option that is non-GMO is a wonderful thing in my book.

Now it's time for the all-important taste test.  They come in three delicious flavors - Blueberry Banana Acai, Chocolate Chip, and Apple Raisin and are the perfect size for little ones.  My 4 year old tried all three and so did I.  I had to make sure the quality was good enough for my baby!  :)  She loved the chocolate one the best, but she loves everything chocolate.  I enjoyed them all, but my stand out favorite was the Blueberry Banana Acai.  They had a great chewy cookie texture and were not crumbly at all (something that I hate when I have to clean up after a messy snack time).  

The verdict - These were a tasty snack that my daughter and I thoroughly enjoyed.  I love that they are non-GMO and preservative free.  From a marketing standpoint, I love the characters they created for their packaging.  It's a great way to get little ones excited about them and competes with the characters so successfully used by conventional kid-targeted foods.  While they would only be an occasional treat for my children, they are a wonderful option for parents looking for a healthier snack that they can feel good about giving their kids.

The Giveaway!
limited to our U.S. residents only

Now for the amazing part!  I have a sample pack for one lucky reader to try for their very own!  I was just so excited about this product that I wanted to pass it along and spread the word about this company.  Enter below for your chance to win!! a Rafflecopter giveaway

Roasted Parmesan Kohlrabi

I just love trying new veggies we find at the farm.  My daughter gets so excited to taste something new and help me figure out how to prepare it.  I decided to try kohlrabi this week, and I am glad I did!  I prepared it using a basic roasting method with a hint of garlic and Parmesan, so I could enjoy the real flavor of the vegetable.  It has such a nice, light flavor and almost potato-like texture that roasting really compliments.  I hope you give this unusual veggie a try the next time you see it available!

 Ingredients

2 kohlrabi bulbs, peeled, halved, and sliced 1/4 inch thick
2 Tbsp olive oil
3 cloves garlic, minced
salt and pepper
1/3 C freshly grated Parmesan cheese

Directions

1. Preheat the oven to 450 degrees.
2. Toss the kohlrabi slices in the olive oil and garlic until evenly coated.
3. Lay them out in a single layer on a baking sheet and season with salt and pepper.  
4. Bake for about 20 minutes, until lightly golden around the edges, turning once halfway through.
5. Remove from the oven and sprinkle with the Parmesan cheese.  Return to the oven for about 5 minutes for the cheese to brown.  Serve immediately.

Weekly Menu

Happy Monday!  We had a wonderful weekend with friends and family in beautiful Southern California weather.  I hope your weekend was equally wonderful!  We also had an extra fun trip to the farm this week for their seasonal strawberry tour!  We got to ride a tractor-pulled wagon around the farm, taste fresh veggies, and pick our own strawberries.  It was so much fun!  We were able to pick up some great produce as well - even some never-before-tried veggies!  We picked up some romaine, beets, broccoli, cauliflower, strawberries, and (for the first time) turnips and kohlrabi.  I was so excited to try something new!  With this selection, we will be making the following meals this week:

• Sweet Potato Burger with Roasted Kohlrabi
• using the romaine and kohlrabi

• Red Robin-Style Chicken Tender Salad
• using the romaine

• Beet, Goat Cheese, and Arugula Panini with Sauteed Beet Greens
• using the beets

• My Famous Macaroni and Cheese with Caramelized Turnips and Sauteed Turnip Greens
• using the broccoli, cauliflower, and turnips

• We will be enjoying the strawberries for dessert

Spinach Artichoke Bow Tie Pasta

Mmmm...spinach artichoke dip.  Who doesn't love it, right?  I could have it probably every week, but my waistline would not like me for it.  :)  It's a classic comfort food, but sometimes it's nice to play around with an old favorite.  I decided to try the same basic flavors in pasta form, and it was delicious!  Why hadn't I thought of this before?!?  It is a heavy pasta, so I would definitely recommend pairing it with a nice side salad and maybe a bruschetta.  You could always substitute a 10 oz bag of frozen spinach if you are a little short on time, but I think using fresh spinach always tastes better.  I hope you give this a try!

Ingredients

1 Tbsp olive oil

20 oz fresh spinach, chopped

16 oz bow tie pasta

2 Tbsp butter

5 cloves garlic, minced

8 oz cream cheese

3/4 C milk

3/4 C sour cream

1/2 lemon, juiced

1/2 tsp salt

1/4-1/2 tsp cayenne

14 oz can artichoke hearts, finely chopped

1/2 C shredded Parmesan cheese

paprika, to taste

Directions

1. Heat the oil in a large skillet over medium heat.  Add the spinach, in batches if necessary, and cook until wilted.  Set aside to cool.  
2. Drain the excess water from the spinach.
3. Cook the pasta according to package directions.  Drain and set aside.
4. While the pasta is cooking, melt the butter over medium heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the cream cheese and stir until melted.  Slowly add the milk.  Then add the sour cream, lemon juice, salt and cayenne.  Stir in spinach, artichoke and Parmesan.  
5. Add the pasta to the sauce and gently stir to combine.  
6. Serve immediately with extra Parmesan and a dash of paprika.

Adapted from A Life of Flavor

Classic Coleslaw

I have to admit another food I have missed since becoming a vegetarian.  I grew up having KFC occasionally, and I always LOVED their coleslaw.  But I have to tell you, there really isn't a reason to go to KFC as a vegetarian.  Because of that, I haven't had it for years.  I have tried a variety of coleslaws and this one is the closest I have found to the taste I adored.  I know, it is a mayo-based version, so it isn't the healthiest.  But you know what?  Sometimes you just want the real thing.  This is the perfect side dish for a family picnic, BBQ, or just about anything.  :)

Ingredients

1 small red bell pepper, chopped
2 green onions, chopped
1 large carrot, chopped
1/4 C parsley, chopped
1/2 large cabbage head
1/2 C mayonnaise
1/2 tsp seasoned salt
2 Tbsp sugar
1/2 tsp lemon pepper seasoning
1 Tbsp white vinegar

Directions

1. Place the bell pepper, green onion, carrot, and parsley in a food processor and pulse until finely chopped being careful not to over process.  Cut half the cabbage into chunks and add to the processor.  Pulse a few times, again being careful not to over process.  
2. Slice the remaining cabbage thinly and place in a large bowl.  Add the processed vegetables and mix together.  In a small bowl, whisk together the remaining ingredients and allow to stand for 3-5 minutes.  
3. Combine the dressing with the vegetables and toss to evenly coat.  Allow to chill for at least 1 hour.

Adapted from Paula Dean

Weekly Menu

Good morning!  I hope you all had a great weekend.  We had a lovely time hanging out as a family, visiting friends, and enjoying beautiful weather.  We also picked up some beautiful fruits and veggies for the week.  We chose some kale, spinach, baby sweet Maui onions, broccoli, carrots, and strawberries.  We also have some cabbage and romaine left over from last week.  With this selection, we will be making the following meals this week:

• Chicago-Style Hot Dogs with a Classic Coleslaw
• using cabbage, baby sweet Maui onion, and carrots

• Baked Potato Bar with House Salad
• using the broccoli, baby sweet Maui onion, carrots, and romaine

• Spinach Artichoke Pasta with a Massaged Kale Salad
• using the spinach and kale

• We will be enjoying the strawberries for dessert.

Crispy Sweet and Sour Tofu

I am always on the lookout for new ways to prepare vegetarian Asian food.  Sweet and sour chicken was always a favorite of mine, but I had yet to make it since becoming a vegetarian.  This tofu version is fantastic!  Crispy tofu triangles tossed in a sweet and sour glaze with fresh pineapple, red peppers and onions make a perfect meal.  It was even great the next day!  The tofu wasn't as crispy, but it still maintained a delicious texture thanks to its cornstarch coating.  You can serve it over rice or with a side of noodles.

Ingredients

14 oz extra firm tofu, sliced and pressed
buttermilk (or 2 eggs and 1/2 C milk), mixed
1/2 C cornstarch
1/3 C coconut oil
1 Tbsp olive oil
1/2 a fresh pineapple, cored and cut into triangles
2 red peppers, cut into square pieces
1 yellow onion, cut into wedges

Sauce
7 Tbsp rice vinegar
1/2 C water
5 Tbsp sugar
2 Tbsp tamari or soy sauce
2 Tbsp ketchup
2 tsp molasses
1/2 tsp ground ginger
1 tsp salt
3 Tbsp cornstarch + 4 Tbsp water

Directions

1. Heat olive oil in a medium skillet over medium-high heat.  Add the onion, bell pepper, and pineapple.  Cook until the vegetables are crisp tender, stirring often.  Set aside.
2. In a small saucepan, combine all the sauce ingredients EXCEPT the cornstarch and water mixture.  Whisk over medium heat until the sugar and salt are dissolved.  Add the cornstarch mixture and whisk until thickened.  Set aside.
3. Slice the tofu into small triangles.  Coat the pieces in the buttermilk or egg mixture and dredge in the cornstarch to evenly coat. 
4. In a large skillet, heat the coconut oil over medium-high heat.  Working in batches, cook the tofu until golden, about 3-5 minutes each side.  Set aside to drain.  
5. Place all the tofu, pineapple, onions, and peppers into a large bowl.  Toss to combine.  Pour the sauce and gently coat all the pieces.  Serve warm and enjoy!