Veggie Slaw: Healthy Game Day Side Dish

By: The Food Hunter

My on-going journey to eat healthy has me seeking fun and creative ways to incorporate more veggies into my diet. This past weekend while the rest of the country was buried in snow my hubby and I decided we wanted to have a BBQ. (there are some benefits to living in Phoenix)

While he spent hours outdoors smoking various cuts of meat, I spent hours inside julienning vegetables. To be honest, it wasn't really hours, but you get the idea. Turning carrots, zucchini and bell peppers into matchstick size pieces is tedious work, but this recipe was so worth it. It was delicious alongside the smoked meat and the leftovers were perfect tossed into a salad for lunch. I'm already planning to make another batch of this to have as a healthy Super Bowl side dish option.

This is a very versatile recipe, so have fun with it. Use your favorite veggies or something you haven't tried before. Add some cheese or even tomatoes for a different texture the possibilities are endless.



Veggie Slaw
(printable recipe)
(adapted from Proud Italian Cook)
1 zucchini
1 yellow squash
1 bell pepper
4 radishes
2 large carrots
Fontina cheese
fresh basil, chopped
2 tablespoons oil
1 tablespoon red wine vinegar

Julienne all ingredients. Toss with basil, olive oil and red wine vinegar. Add salt and pepper to taste.

Can be eaten immediately but it's even better if you let it sit for a few hours before serving.

Throwback Thursday: All Of The Lemon Pie

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

Although I'm a chocolate dessert person myself; my husband loves lemon. So I find myself always looking for new and exciting ways to use them in dessert.

I used to think that all lemon pies were created equal until I came across a recipe in Gina DePalma's Dolce Italiano called All of the Lemon Pie. Like it's name says this recipe incorporates "all of the lemon" when making the pie. This was a new concept for me. Who would think to put the lemon rinds in the pie...but it works. I've made this recipe two times already and everyone seems to love it.



All of the Lemon Pie
(printable recipe)

(adapted from Gina DePalma)

2 large lemons
1 1/2 cups granulated sugar
1 sweet tart crust (see below)
1/3 cup freshly squeezed lemon juice
3 large eggs
2 large egg yolks
2 Tbs limoncello
1/2 cup heavy cream
1/2 tsp vanilla
pinch of salt

The day before you plan to make the tart, wash the lemons well, then slice them as thinly as possible, using a sharp knife. Remove the seeds from the lemon slices and place the slices in a medium nonreactive bowl. Add the sugar and toss to coat the lemon slices. Cover the bowl and refrigerate overnight.
 

The following day, preheat the oven to 325 and position a rack in the center.

On a floured board, roll the tart dough to an 11 inch circle 1/8 inch thick. Transfer the dough to a 10 inch tart pan with fluted sides and a removable bottom by rolling the dough around the pin like a carpet and then unrolling it onto the pan. Press the dough into the bottom and sides of the pan, then trim it so it is flush with the top of the pan. Chill the tart shell while you make the filling.

Remove the bowl of lemon slices from the refrigerator and place the entire mixture in a blender. Add the lemon juice and blend the ingredients on high speed until the lemon rinds are finely chopped. Transfer the contents of the blender to a medium nonreactive bowl.

In a separate bowl, whisk together the eggs, egg yolks, limoncello, heavy cream, vanilla and salt. Add the egg mixture to the lemon mixture, whisking well to combine thoroughly.

Remove the tart shell from the refrigerator and place it on a baking sheet to catch any drips. Pour the filling into the shell and bake the tart for 20 minutes, then rotate the pan so the tart cooks evenly. Bake for an additional 20 to 25 minutes, or until the filling is set but still pale and the crust is lightly golden. Allow the tart to cool completely on a rack before carefully removing the sides of the pan.

Before serving, dust the surface of the tart lightly with confectioners' sugar, if desired. Serve the tart at room temperature or chilled. Wrapped in plastic it will keep in the refrigerator for a few days.


Sweet Tart Crust
2 1/3 cups all purpose flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp baking powder
freshly grated zest of 1 small lemon
3/4 cup unsalted butter, cold, cut into 1/2 inch cubes
1 large egg
1 large egg yolk
1/2 tsp vanilla
1/4 cup heavy cream
few drops of ice water

Place the flour, sugar, salt, baking powder, and citrus zest in the bowl of a food processor and pulse several times to combine the dry ingredients. Add all of the cold, cubed butter to the bowl and pulse to process the mixture until it is sandy and there are no visible lumps of butter.

In a small bowl, whisk together the egg, egg yolk, vanilla, and heavy cream. Add the wet ingredients tot he food processor and pulse 3 or 4 times, or until the dough comes together. If necessary, add some ice water, a few drops at a time, to make the dough come together.

remove the dough from the food processor and work it with your hands to even out any dry and wet spots. Form the dough into a ball, flatten into a disk, wrap in plastic, and chill until firm, 1 to 2 hours, before rolling out. You can freeze the dough well wrapped, for up to 2 months.

The Ultimate Superbowl Appetizer; Cheese Steak Dumplings

By: Leah Bieszczad

Most Texans usually have a few things universally in common; we are quite particular about Bar-B-Que, proud to be Texan in a way that may annoy most non-Texans and we have a deep love of football. I am one of these Texans.

Super Bowl is considered a holiday in my house and there is always a party filled with food, drinks, a little wagering and rowdy fans regardless who is playing on the field. Entertaining and throwing a good party is an art. I have had my fair share of great parties and also embarrassing flops, but I am improving with each gathering. Below are a few valuable tips on throwing a great party which I received from Executive Chef Pace of Sullivan’s Steakhouse in Tucson, Arizona. Sullivan's is known for its hand cut steaks and award winning wine list. An expert at preparing meals, Chef Pace also offered to share his delicious cheese steak dumpling recipe.



Entertaining tips from Executive Chef Pace of Sullivan’s Steakhouse:

Prior to the party, make sure your guest list is foolproof. While close acquaintances are always trusted invitees, try expanding your horizons – and those of your guests – by inviting mostly people you know, but also allowing for guests of guests. I have found that the perfect ratio to achieve a good mix of old friends and new blood is ¾ individuals you know, and ¼ new friends, in order for guests to feel comfortable, while mingling and meeting fresh faces.

Prepping is always key prior to any event, so, as the host, you are not preoccupied in the kitchen or running around as your guests arrive. Prepare all place settings, food and beverage stations, music and entertainment, and other visual displays hours before the party, and leave last-minute food prep for the remaining 1 hour before. Be sure to stock up on plenty of ice for the drinks station. A run to the local convenience store during the party can be embarrassing, and easily be prevented!

As guests arrive, my rule is to ensure that each guest has a drink in hand within 5 minutes of walking in the door. Provide both alcoholic and non-alcoholic options, as well as diet varietals at the bar. For cocktail parties, tailgating, and especially Super Bowl, the food and drinks are best to be in the style of a self-serve buffet station and easily hand-held, as to allow for proper cheering, clapping, and other animations from the most die-hard fans. Super Bowl parties often have a flow, so it’s wise to put out dessert offerings from the beginning. Again, I recommend self-serve options and bite-sized sweets, such as festively decorated cookies in the shape of footballs or mini-cupcakes topped with frosting the color of the teams’ jersey.

Now, with most parties, it’s inevitable that one or more guests will drink too much, so I have come up with the master solution: designate two friends to be designated drivers. Yes, two: one male and one female. Depending on the situation – i.e. a female who may not be in her most attractive state and would prefer another woman to be the only witness of her ride home; or a man who may rely on another man’s strength to physically get his wobbly self safely home! Of course, we hope for and want to ensure the safety of all our guests, so having a back-up D.D. plan has proven to be very effective.

His final tip, and perhaps the most important one: from the minute guests enter to the time they leave, the host should appear as a seasoned entertainer – relaxed, affable, and accommodating – and of course, like you’re having a great time throughout. Because if you follow these tips, you will be!

Cheese Steak Dumplings 
(adapted from Chef Pace)
Yield: 20

20 wonton skins
1 ¼ lbs. thin sliced rare deli roast beef
1 tbsp. garlic, chopped
1 lbs. thinly sliced onions
3 tbsp. butter
5 oz. provolone cheese, diced
1 egg yolk
2 tbsp. butter

1.Heat a pan over medium heat. Add butter and onions. Cook slowly until onions are soft and lightly browned.
2. Add garlic and cook until starting to brown.
3. Cut beef into thin strips and add to the pan. Cook until beef is fully cooked
4. Remove from heat. Cool to room temperature. Add cheese mix well
5. Lay out wonton skins on work surface.
6. Divide mixture evenly between wonton skins
7. Paint edges of wonton skins with small amount of egg yolk
8. Fold wonton in half, creating dumpling by pressing edges of wonton skin together.
9. In a new pan, heat butter over medium high heat until foam subsides. Add dumplings and cook until golden brown on both sides.
10. Serve with honey mustard sauce.

Healthy Eating Doesn't Have To Be A Hassle; Penne With Mushrooms, Peas & Cherry Tomatoes & A Circulon Giveaway

By: The Food Hunter

Most people believe that healthy eating involves multiple trips to the market for crazy items that take hours in the kitchen to cook. Often times, they are turned off by those "good for you" products with odd names no one seems able to pronounce. (you know which I mean) Eating healthy does not have to be this difficult. It's quite possible to create healthy meals with minimal effort; using ingredients that you are familiar with and already enjoy.

I've partnered with Circulon during their #NewYearNewRes campaign and created the healthy, hassle-free meal below. Pasta is my comfort food, and although I love to eat it laden with a hearty meat sauce I like it equally as much loaded with sauteed vegetables in just their natural juices. For me, it's all about finding healthy ways to cook and eat what I like.

Thanks to the generous folks over at Circulon one lucky reader will win a Circulon Acclaim 12 inch Covered Deep Skillet to make cooking healthier meals for your family even easier. (enter below) Be sure to also check the Circulon Facebook page for a chance to win more cool prizes over the next several weeks.

Penne with Mushrooms, Peas & Cherry Tomatoes
(printable recipe)
Serves 4

2 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper
16 ounces cremini mushrooms, sliced
2 cups frozen peas
2 cups cherry tomatoes, halved
1 pound penne pasta
1 tablespoon fresh basil, chopped
Parmesan cheese for serving

Bring a large pot of salted water to a boil. Stir the penne into the boiling water. Cover the pot and return to boiling, stirring occasionally until pasta is tender but firm...al dente. Usually about 12 minutes.

In a large skillet, heat olive oil, crushed red pepper and garlic over medium heat. Cook until garlic becomes fragrant. Add mushrooms. Continue to cook, stirring occasionally about 5 minutes or until mushrooms are lightly browned. Add peas and 1/4 cup of pasta water; cook 2 minutes. Remove from heat until pasta is ready.

When ready drain pasta and add to skillet with vegetables. Return skillet to low heat and add tomatoes and basil; toss to coat. Season with salt and a splash of olive oil.

Sprinkle with Parmesan cheese and serve immediately.

***This recipe was created for Circulon Gourmet Cookware***

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In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

I Know The Holidays Are Over: Chocolate Gingerbread Bundt Cake

By: The Food Hunter

The holidays are officially over, and have been for sometime now, but I haven't had a chance to post one of my favorite things I made this season. Some may look past this post thinking it is too seasonal but like Louis Vuitton, chocolate and gingerbread are always en vogue.

Strangely, I had been craving a chocolate gingerbread cake (no I'm not pregnant) since mid-December and finally got around to baking one just after Christmas. Here it is now late January and I am just blogging about it.

Normally I would let the recipe pass without a post...yes, there are lots of things I cook that never make it to the blog. Not this time. I was smitten with this cake from the start and it's one of those desserts that got better with every bite.





Chocolate Gingerbread Bundt Cake
(printable recipe) (adapted from justataste.com)

For the cake:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup dark molasses
3/4 cup dark brown sugar
2 large eggs, whisked lightly
1/4 cup whole milk
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup semisweet chocolate chips

For the glaze:
1 cup confectioners sugar, sifted
4 1/2 tablespoons heavy cream
1/4 teaspoon pure vanilla extract

Preheat the oven to 325ºF degrees. Grease and flour a 9-inch bundt pan with butter or cooking spray and set aside.

Combine the butter, molasses, dark brown sugar and 1/4 cup water in a medium saucepan over medium-low heat. Cook, whisking constantly, until the butter has melted, then pour the mixture into a large bowl and let it cool for 10 minutes.

Once cooled, whisk the eggs and milk into the molasses mixture.

Sift together the flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture, stirring just until combined, and then stir in the chocolate chips. Pour the batter into the prepared pan. (See Kelly's Notes.) Bake the cake for about 30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool fully while still in the bundt pan.

Make the glaze by whisking together the sifted confectioners sugar, heavy cream and vanilla extract until smooth.

Once the cake has fully cooled, invert it onto a serving platter, drizzle with the glaze and serve.



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Eating Whole Foods: Apple Cider Vinegar Braised Pork Shoulder

By: The Food Hunter

Braising is a cooking method in which the meat is first seared on all sides at a high temperature and then finished by simmering in a covered pot filled with liquid (in this case cider vinegar). After cooking for several hours the meat becomes fall off the bone tender and imparts a nice robust flavor to its cooking liquid.

The shoulder, usually a tough cut of meat, is perfect for this technique. In this recipe the acidity of the cider vinegar tenderizes the pork while the sweetness balances out the flavor. Serve with mashed potatoes and greens for a hearty comforting meal perfect for guests.

Braising is a ritual most people usually reserve for cool winter days but I find these one pot meals highly suitable any time of year. Either way there's still a few winter months ahead of us..so get cooking!

What a great time to have a Whole Foods gift card enter below for a chance to win!



Apple Cider Vinegar Braised Pork Shoulder
(printable recipe)
3 lbs. boneless pork shoulder roast, tied
salt & pepper
3 tablespoons extra-virgin olive oil
1 medium onion
3 medium regular carrots
2 small, bunches organic carrots, ends trimmed
2 large celery stalks
2 large garlic cloves
2 cups fresh, unfiltered apple cider
1 cup reduced-sodium chicken broth
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh flat-leaf parsley leaves

Preheat oven to 300°. Season roast with salt and pepper. Heat oil in a 4- to 5-qt. dutch oven over high heat until very hot. Brown pork on all sides, turning as needed, about 10 minutes total.

Meanwhile, cut onion, medium carrots, and celery into 2-in. chunks. Arrange around the browned roast with garlic. Pour in 2 cups cider and 1 cup broth ,adding more of either if the liquid doesn't completely cover meat. Bring to a boil. Cover with foil, pressing it down onto meat to eliminate any air gaps, then add the lid.

Braise in oven 2 to 2 1/2 hours, until a fork slides right in.

Preheat oven to 375°. Spoon off fat from roast and discard. Transfer roast to a plate. Remove twine and break roast into 2-in. chunks with your fingers. Strain braising liquid and return to pot (discard vegetables).

Reduce braising liquid to 2 cups over medium heat, 10 to 20 minutes. Return pork to pot. Add thyme and parsley. Taste and add more salt or pepper if you like. Cut organic carrots in half lengthwise and arrange over meat. Roast, uncovered, spooning juices over carrots a couple of times, until they begin to brown and are tender, about 50 minutes.

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Throwback Thursday: Peas & Corn Succotash Video

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

By: The Food Hunter

Those of you that have been following me for awhile know that I recently redesigned my blog.  I hope everyone is enjoying the new look.  I know I am.

Well I've got something else new...a cooking video. I've done a few video's before; but thanks to my wonderful husband the video format has been redesigned to match the blog's new look.  I'm excited to share this with you and look forward to your feedback.

The recipe below for Peas and Corn Succotash is something my husband and I put together to incorporate more veggies into our meals.  Succotash is best described as a stew of veggies; most often corn and lima beans. Like most other stews you can easily customize succotash to include your favorite vegetables.

I hope you enjoy the video!



Peas & Corn Succotash
(printable recipe)
1 carrot, diced
1 onion, diced
1 celery, diced
3 garlic cloves, thinly sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon fresh thyme, chopped
¼ cup olive oil
1 cup frozen peas
1 cup frozen corn
¼ cup stock

Heat olive oil in a large skillet over medium heat. Add your chopped vegetables and cook until tender. Add frozen peas and corn and cook two minutes. Add stock and thyme. Season with salt and pepper to taste.

Cook an additional two minutes or until heated through.

Pasta Brioni: A Review

By: The Food Hunter

I remember the days not so long ago when you could walk into a restaurant and be greeted by name. You'd know at least half the waitstaff, all of which were men, just from the neighborhood. And you'd be served your favorite dish, the one you'd ordered time and time again. This is what it was like for me growing up in South Philly.

Italian American restaurants could be found on every corner back home. And maybe the food was not as good as mom's but it was good none the less in a comfortable familiar sort of way. You had your top pick; where you went on a night out.

A recent visit to Pasta Brioni in Scottsdale reminded me of those days; bringing back memories of long ago dinners. Dark wood, cozy leather booths, paneled walls and the food....It will be hard to find anything more classic Italian American here in the desert.

Over the past 20 years Pasta Brioni has refined its service to reflect the family traditions and customs found on the East coast. They have built an exceptional team of workers that set out to care for guests as if they were family. From the traditional pasta dishes, to prime steaks and classic desserts the menu showcases an array of Italian classics.

Appetizers include an array of salads; like the beet, mixed greens and feta which is tossed in a balsamic vinaigrette before molded into a tower on your plate.



The made to order Tuscan bean soup features red beans instead of the classic white and pairs wonderfully with the homemade garlic bread given freely to each table.



There's no denying that the portions at Pasta Brioni are huge. I could barely finish my Cioppino even though it was one of the better seafood stews I've had in awhile.

And the veal chop wrapped around a sausage link with prosciutto and provolone was no match for my dining companion.



The menu is a flexible design allowing the chef to use the freshest and most seasonal ingredients to customize items around each persons taste. The restaurant is large and composed of many rooms making it great for parties of various sizes. There's an intimate space that seats about 20, a larger room that can hold up to 40 and an outdoor patio that is a perfect spot for a cocktail reception for a group of 50.

The next time you find yourself in Old Town Scottsdale be sure to make your way to Pasta Brioni and let them welcome you, as is the classical East Coast Italian way; into their family.

Pasta Brioni
Cuisine Type: Classic Italian American

Price Range:  $20-$30

Atmosphere: East Coast Italian

Can also been seen at: Arizona Weddings Blog

This meal was provided complimentary. However, all opinions and comments are my own.

Warm Grape & Goat Cheese Kale Salad

By: Leah Bieszczad

In case you missed it, it is New Year’s Resolution time! Did you make one? Have you already broken it? If so you're not alone, only about 12% of people succeed at their resolutions. Humans are stubborn. Breaking bad ingrained habits is hard and trying to break them all at once cold turkey is almost impossible! If history is any indicator, by January 7 33% of people will have broken their resolutions and by Valentine’s Day 50% will have lapsed. Come July 4, 60% of resolutions will have been forgotten. (Norcross, Ratzin & Payne 1989)

My approach this year will not be to make bold resolutions that are absolutely unattainable even with the best dose of will power. Instead this year, I have decided to make 2014 New Year’s goals. Small but effective changes I feel will add up to my larger goal of being a better version of me in 2014. First step (smaller goal) is to find healthy choices I love. Foods that are so good, I forget they are healthy. Often healthy choices feel like punishment, but I want to find the ones that feel like a reward.

I like kale, but have never mastered the art of a kale salad at home. I decided I would start my year off by learning to make a kale salad that wasn’t grassy or fibrous, but rather sweet and delicate. Below is a recipe for a bright, full of flavor kale salad. Warming the grapes turns them from sweet to savory and is a great complement to the tart goat cheese and kale. If this is your first attempt at kale, please pay attention to how the kale is prepared, with proper preparation, kale is sweet and delicious.

Warm Grape & Goat Cheese Kale Salad
(printable recipe)


(Serves 4)
4 cups of kale (I prefer dino kale but any type works)
1 cup of grapes chopped in half
1/3 cup of goat cheese
2 tablespoons of extra virgin olive oil
2 tablespoons of balsamic vinegar
sea salt
pepper

Remove the ribs from the leaves of kale, then slice or chiffonade the kale into small pieces.
Place kale in a large bowl and toss in 2 tablespoons of extra virgin olive oil and lightly salt. Set aside and let sit for at least 15 minutes. (This step will help remove the kale’s natural wax coating and will better absorb the dressing).

Heat a small amount of olive oil in the frying pan. Toss in the halved grapes and season with salt and pepper to taste. Fry until skin starts to separate from grape. Remove from pan and let cool.

Add 2 tablespoon of balsamic vinegar to kale. Use your hands and massage in the vinegar. Be sure to cover all of the kale.

Toss in goat cheese and grapes.

Drizzle balsamic vinegar lightly over the top of salad and serve.

Setting Things Straight...

By: The Food Hunter

I'd like to take a minute and clear up any misconceptions there might be about myself and/or this blog. First and foremost I'd like to stress that this is a personal blog written by me for my pleasure. This is NOT my job and I do NOT get paid. I have a professional career as a Law Librarian; which is how I support my lifestyle.

I have an undergraduate degree in Journalism and can assure you this is not a newspaper/magazine or any other form of literary prose and I don't treat it that way. This is my sounding board; a place where I can express my thoughts and opinions. It's a place where I can say what I want to say, however I want to say it and no one can tell me otherwise.

Because of this blog I will occasionally receive products/services for free and I'm proud to say that even though they are free my opinions are still my own. I realize some people can't understand this, can't see past the free aspect and give honest feedback. I have to admit I feel sad for these people, that they can be bought for a $50 pan or a $100 dinner.

I'm assuming this all comes down to me being fortunate enough at this point in my life to be able to buy products and/or meals for myself; and strong enough in my ethical beliefs to realize that a product/meal is good or bad no matter what the cost to me. In other words I don't need to pay for something to give you my honest opinion about it.

I have strong beliefs about what I will put into my body and I am never going to compromise those beliefs for any amount of "free product". I'm not shy about telling a company their product is not a good fit for me and my life goals, nor am I afraid to tell a restaurant (even if they paid for my meal) that I won't review it because it doesn't meet my standards.

I want to be clear about one thing...I will not under any circumstance bash a restaurant/product on this blog. From time to time I may mention that something is not my thing but I will always choose not to write about something rather than say something derogatory. I realize that we are all different in our views, tastes, expectations and values. That we are all human and often make mistakes and that I am by no means an authority on most things. Who am I to say something negative about a product/meal and possibly do irreversible damage.

This is what I believe and what I practice. It may not be everyone's policy but it's mine and I'm sticking with it. I hope you as a reader can respect me for standing up for what I believe in. If not, I understand, and respect your decision to move on. But I do hope this gives you a better understanding of who I am and why I do what I do. Going forward I will try to do a better job of disclosing when products/meals were given to me for free. Either way know the opinions are still mine.

This is my happy place and I want to keep it that way.

Start Your Day With A Hemp Seed Energy Boosting Smoothie

By: Davinia Perrin

As we kick off the new year, my goal is to get back on track with healthy eating habits after indulging a little too much this holiday season. For me that means eating less sugar, carbs, and processed foods and returning to raw fruits, vegetables and lean protein.

It can be very difficult for me to incorporate enough fruits and veggies throughout each busy day. My solution, start the day with a smoothie, packed with greens and my favorite antioxidant boosting fruits. When I want to add an additional nutrient packing punch, I mix in some Linwoods Shelled Hemp to my breakfast smoothie.



I recently had the opportunity to sample their amazing healthy super food combinations, many of which contain milled organic flaxseed, and a wide range of essential fatty acids, vitamins and minerals. Did I mention protein? Each serving of shelled hemp adds nearly 10 grams of protein and Omega’s 3, 6 & 9. What a great way to jump start your day!

Linwoods super foods can be added to any meal any time of the day. You can mix it in oatmeal or yogurt. Sprinkle it on top of fruit or salads. Even add it to soups, and casseroles. The possibilities are endless.

The family-owned company offers six nutritious super food blends that are rich in omega oils, vitamins, minerals, and fiber, which serve as a great supplement to your diet. I also LOVE that Linwoods is committed to providing gluten free, GMO free, dairy free, yeast free, vegan, organic nutrition and no added sugar so that anyone, regardless of dietary requirements may enjoy these! Click here to check out the different varieties.


Hemp Seed Energy Boosting Smoothie
(printable recipe)
serves 1
1 handful of organic baby spinach
1/2 cup cubed pineapple (I use frozen)
1/2 cup blueberries (I use frozen)
3 large fresh strawberries
1 cup unsweetened vanilla coconut milk
1 tablespoon Linwoods Shelled Hemp

Place all ingredients in a small blender and mix to desired consistency.

Throwback Thursday: Roasted Carrot & Fennel Soup

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

By: The Food Hunter

I saw this Roasted Carrot and Fennel Soup in the November 2008 edition of Gourmet magazine. The idea of blending fennel and carrots into a soup intrigued me. So I decided to try it.

Since then I've made this particular soup on several occasions; always with great results. This last time I decided to switch things up a bit and used fennel pollen in the olive oil drizzle. It's much easier than grinding fennel seed and I love Pollen Ranch's Fennel Pollen 

Now you can watch it being made at Just Cook It  with Mario & Bill.


Carrot Fennel Soup
(printable recipe)
Serves 6

2 medium fennel bulbs with fronds
1 lb carrots, quartered lengthwise
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups chicken stock
2 1/2 cups water
2 teaspoons fennel pollen

Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Meanwhile stir fennel pollen into remaining 2 tablespoons oil.

Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

The Henry...A Hip New Dining Concept In Phoenix

By: The Food Hunter

Fox Restaurant Concept's latest endeavor, The Henry, has been open less than a month and is already on its way to becoming a neighborhood hot spot. This unique venue, located at 44th st. & Camelback, hosts a variety of dining options, making it not only a great place to eat but also a welcoming place to gather.

There's a coffee bar located right inside the entrance, where one can quickly grab a pastry (all made in house) and coffee, on their way to work. There's also a lounge area offering comfortable couch seating, and large community tables where diners can work, meet with friends or simply relax and enjoy the free WiFi. Pulling it all together, is the main dining room with its mix of modern and industrial decor.



Serving lunch and dinner on week days, with breakfast added on the weekends the Henry covers all your meal requirements. The menu features made from scratch timeless fare sure to please everyone in your group. There's a wide selection of appetizers, salads, sandwiches and main plates on the lunch/dinner menu; with an assortment of breakfast items thrown in on the weekends.

My husband and I recently visited The Henry for a late afternoon lunch and the place was hopping. If possible I would highly suggest making a reservation, if possible, as crowded seems to be the norm. We started our meal with two appetizers: the artichoke hearts and the Swedish meatballs.



The artichoke hearts were cooked on the wood burning grill, the centerpiece of the Henry's open kitchen. They were topped with truffle aioli and Parmesan breadcrumbs. My recommendation would be to get two orders of these as they are just that good.



The Swedish Meatballs were moist bites of ground chicken topped with just the right amount of dill and wild huckleberry. Sitting in a sauce of thick chicken gravy and Greek yogurt they made a nice transition into our meal.



Next up for me was the Branzino. Though I had all intentions of ordering a sandwich for lunch, I couldn't resist the fish when I saw it delivered to the table next to us. The European sea bass was cooked in a light lemon butter sauce and topped with a mixture of pearl barley, roasted mushrooms and kale. I knew immediately after the first bite I had made the right decision.



My hubby went with the Diner Burger. Cooked to perfection, and topped with the most minimal of ingredients, this was one of the best burgers he has had in a long time. We both agreed that the next time we are craving a burger we would be heading to The Henry to get our fix.



Whatever you do be sure to save room for dessert as you won't want to miss the bread pudding. Made from warm croissants studded with raisins and topped with caramel ice cream it was a decadent dessert.



Friendly, knowledgeable staff, great food and lots of positive vibes give this Arcadia dining spot an upscale without being stuffy feel. Kudos to Sam Fox for creating another winning restaurant concept.

The Henry
4455 E. Camelback Road
Phoenix Arizona 85018
Tel: 602.429.8020

^{This meal was provided complimentary. However, all opinions and comments are my own.} 

Almond Butter Banana Bread

By: The Food Hunter

The banana is America’s top-selling fruit. Contrary to common perception, the banana actually comes from the world’s largest herbaceous flowering plant—not from a tree. Bananas grow in bunches called hands; a group of hands make up a stem, which can weigh over 100 pounds.

Bananas are known to be rich in potassium. A medium banana can contain 400–600 milligrams of it. They are very low in calories and fat, and provide a multitude of vitamins and minerals. The health benefits of bananas are numerous and include lowering blood pressure, boosting brain power and energy levels and fighting depression...just to name a few.



Fresh bananas are available year-round. They ripen best off the plant. The more ripe they are, the sweeter they taste. Bananas should be firm, but not too hard, bright in appearance, and free from bruises or other injuries. Their stems and tips should be intact. The size of the banana does not affect its quality, so simply choose the size that best meets your needs.

In addition to being eaten raw, bananas are a wonderful addition to a variety of recipes from salads to baked goods. Bananas and most nut butters go great together; with that in mind I came up with this wonderful recipe for Almond Butter Banana bread. Made with whole wheat flour and packed with protein I like to enjoy this with my morning coffee.


Almond Butter Banana Bread
(printable recipe)

1/2 cup brown sugar
2/3 cup fresh ground almond butter
2 egg whites
1 1/2 cups mashed banana
1/3 cup non-fat yogurt
1 2/3 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans (optional)

Preheat oven 350° F. Grease and flour a loaf pan.

In a large bowl, beat sugar and almond butter until fluffy. Beat in eggs on low speed until blended then add bananas and yogurt. Beat for 30 seconds. Stir in remaining ingredients until just combined and pour into loaf pan. Sprinkle top with pecans, if using.

Bake 55 to 60 minutes until toothpick comes out clean when inserted into the center of the loaf.

Cool in pan for 5 minutes and remove to cooling rack.