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Baked Oatmeal Cups by Bridget from My So-Called (Mommy) Life
Ingredients 2 1/2 Cups Rolled Oats 2 Tbsp Ground Flaxseed 1/2 tsp Salt 1/3 Cup Natural Peanut Butter (or nut butter of choice) 1 Cup Unsweetened Almond, Coconut, or milk of choice 2/3 Cup Unsweetened Applesauce 2 Tbsp Coconut Oil 1/4 Cup Pure Maple Syrup 1 tsp Vanilla Extract 1/3 Cup Mini Chocolate Chips or Raisins 1/3 Cup Unsweetened Coconut Flakes

Directions 1. Preheat oven to 375 degrees and grease (or put down cupcake liners) a 12 muffin baking tin. 2. In a large bowl, mix together all the ingredients until well combined. Spoon batter evenly into the muffin pan (should be enough batter to fill each 12 spots most of the way up). 3. Bake at 375 degrees for 17-20 minutes, or until a toothpick comes out clean. Eat immediately, or store refrigerated. Muffins can also be frozen, and thawed individually when ready to eat. They can be served hot or cold, with additional syrup on top.
For the story behind this recipe and more, visit My So-Called (Mommy) Life.   High-res

Baked Oatmeal Cups
by Bridget from My So-Called (Mommy) Life

Ingredients
2 1/2 Cups Rolled Oats
2 Tbsp Ground Flaxseed
1/2 tsp Salt
1/3 Cup Natural Peanut Butter (or nut butter of choice)
1 Cup Unsweetened Almond, Coconut, or milk of choice
2/3 Cup Unsweetened Applesauce
2 Tbsp Coconut Oil
1/4 Cup Pure Maple Syrup
1 tsp Vanilla Extract
1/3 Cup Mini Chocolate Chips or Raisins
1/3 Cup Unsweetened Coconut Flakes

Directions
1. Preheat oven to 375 degrees and grease (or put down cupcake liners) a 12 muffin baking tin.
2. In a large bowl, mix together all the ingredients until well combined. Spoon batter evenly into the muffin pan (should be enough batter to fill each 12 spots most of the way up).
3. Bake at 375 degrees for 17-20 minutes, or until a toothpick comes out clean. Eat immediately, or store refrigerated. Muffins can also be frozen, and thawed individually when ready to eat. They can be served hot or cold, with additional syrup on top.

For the story behind this recipe and more, visit My So-Called (Mommy) Life.

Back to School Granola Bars2 cups brown rice puffed cereal (unsweetened)2 cups old fashioned oats1/4 cup roasted almonds, chopped1/4 cup roasted sunflower seeds2 tbsp. sesame seeds1/2 cup dried apricots, chopped1/2 cup dried cranberries1/2 cup peanut butter, smooth (may substitute w/ almond butter or sunflower butter for allergies)1/2 cup local honey1 tsp. vanilla extract1 cup chocolate chips (optional)Combine cereal, oats, nuts, seeds, and dried fruit in a large mixing bowl.Heat the peanut butter, honey and vanilla in a small sauce pan until warm. (Do not boil)Pour the peanut butter mixture over the cereal mixture. Mix while still warm. (Use hands as they are the best tool for this mixing job!)Once ingredients are mixed, pour into a 9x13 pan lined with parchment paper. (May use cooking spray in place of parchment paper)Press the mixture down firmly into bottom of pan. If desired, sprinkle the chocolate chips on top and press them down firmly into the mixture.Cover with plastic wrap, Cool completely.Once cooled, cut into 24 bars. Wrap individually and store in fridge. Lasts up to 1 week!   High-res

Back to School Granola Bars

2 cups brown rice puffed cereal (unsweetened)
2 cups old fashioned oats
1/4 cup roasted almonds, chopped
1/4 cup roasted sunflower seeds
2 tbsp. sesame seeds
1/2 cup dried apricots, chopped
1/2 cup dried cranberries
1/2 cup peanut butter, smooth (may substitute w/ almond butter or sunflower butter for allergies)
1/2 cup local honey
1 tsp. vanilla extract
1 cup chocolate chips (optional)

Combine cereal, oats, nuts, seeds, and dried fruit in a large mixing bowl.
Heat the peanut butter, honey and vanilla in a small sauce pan until warm. (Do not boil)
Pour the peanut butter mixture over the cereal mixture. Mix while still warm. (Use hands as they are the best tool for this mixing job!)
Once ingredients are mixed, pour into a 9x13 pan lined with parchment paper. (May use cooking spray in place of parchment paper)
Press the mixture down firmly into bottom of pan. 
If desired, sprinkle the chocolate chips on top and press them down firmly into the mixture.
Cover with plastic wrap, Cool completely.
Once cooled, cut into 24 bars. Wrap individually and store in fridge. Lasts up to 1 week!

Simple Shrimp Salad Recipe by Paula from A Simple Home Cook
Ingredients: 1 lb. cooked shrimp, peeled, cleaned, and roughly chopped ¼ cup Greek yogurt ¼ cup mayonnaise 2 tsp. Old Bay seasoning (to taste) 1 Tbsp. lemon juice (to taste) 1 small sweet onion, minced 1 Tbsp. tarragon or dill, roughly chopped (to taste)
Instructions: 1. Combine yogurt, mayonnaise, Old Bay, and lemon juice in a small bowl. 2. Combine shrimp, onion and herbs in a larger bowl. 3. Stir in enough dressing to coat all of the shrimp. 4. Chill in the refrigerator before serving for better flavor. 5. Serve on lettuce bed, in a lettuce wrap or boat, on a bun, in a wrap, or on crackers.

Note: Celery, pineapple, and mango could all be additions to the salad.
For the story behind this recipe and more, visit A Simple Home Cook.   High-res

Simple Shrimp Salad
Recipe by Paula from A Simple Home Cook

Ingredients:
1 lb. cooked shrimp, peeled, cleaned, and roughly chopped
¼ cup Greek yogurt
¼ cup mayonnaise
2 tsp. Old Bay seasoning (to taste)
1 Tbsp. lemon juice (to taste)
1 small sweet onion, minced
1 Tbsp. tarragon or dill, roughly chopped (to taste)

Instructions:
1. Combine yogurt, mayonnaise, Old Bay, and lemon juice in a small bowl.
2. Combine shrimp, onion and herbs in a larger bowl.
3. Stir in enough dressing to coat all of the shrimp.
4. Chill in the refrigerator before serving for better flavor.
5. Serve on lettuce bed, in a lettuce wrap or boat, on a bun, in a wrap, or on crackers.

Note: Celery, pineapple, and mango could all be additions to the salad.

For the story behind this recipe and more, visit A Simple Home Cook.

Grilled Lobster Tails Recipe by Paula from A Simple Home Cook
Ingredients: 3 to 4 oz lobster tails ½ cup butter, clarified skewers salted boiling water
Instructions:1. If using frozen lobster tails, defrost them in the refrigerator overnight.
2. If using wooden skewers, soak them in water for an hour before preparing the lobster.
3. Rinse lobster tails, if desired.
4. Use kitchen shears to cut down the middle of the underneath side of the tail.
5. Run the skewer down the center to the end of the lobster tail. This makes them easier to handle and prevents them from curling.
6. Place the lobster in salted boiling water for 1 to 1 1/2 minutes. If lobster tail is 5 – 6 oz., increase time in water to 2 to 2 1/2 minutes. (The lobster tails will not/should not be completely cooked).
7. With tails on their uncut top side, separate the split underside enough to pour clarified butter in each of the shells.
8. Keeping the split sides up, place the lobster tails on a grill over medium heat.
9. Grill for about 2 minutes until the lobster meat is mostly opaque.
10. Turn over to place the split side down on the grill for 30 to 60 seconds until lobster meat is opaque and the internal temperature is 145 degrees when measured with an instant read thermometer. DO NOT OVER COOK!
11. Serve with remaining (or additional) clarified butter.

 
For the story behind this recipe and more, visit A Simple Home Cook.   High-res

Grilled Lobster Tails
Recipe by Paula from A Simple Home Cook

Ingredients:
3 to 4 oz lobster tails
½ cup butter, clarified
skewers
salted boiling water

Instructions:
1. If using frozen lobster tails, defrost them in the refrigerator overnight.

2. If using wooden skewers, soak them in water for an hour before preparing the lobster.

3. Rinse lobster tails, if desired.

4. Use kitchen shears to cut down the middle of the underneath side of the tail.

5. Run the skewer down the center to the end of the lobster tail. This makes them easier to handle and prevents them from curling.

6. Place the lobster in salted boiling water for 1 to 1 1/2 minutes. If lobster tail is 5 – 6 oz., increase time in water to 2 to 2 1/2 minutes. (The lobster tails will not/should not be completely cooked).

7. With tails on their uncut top side, separate the split underside enough to pour clarified butter in each of the shells.

8. Keeping the split sides up, place the lobster tails on a grill over medium heat.

9. Grill for about 2 minutes until the lobster meat is mostly opaque.

10. Turn over to place the split side down on the grill for 30 to 60 seconds until lobster meat is opaque and the internal temperature is 145 degrees when measured with an instant read thermometer. DO NOT OVER COOK!

11. Serve with remaining (or additional) clarified butter.

 

For the story behind this recipe and more, visit A Simple Home Cook.

A New Addition to the Family

by Elisabeth Hardin from The Practice of Simplicity

I’m writing this in a completely sleep-deprived state, so I’m hoping I make sense.  Macy, our mini-donkey, has been keeping a big secret from us, and last Wednesday we welcomed a precious foal to the family.  I feel like we should be on some sort of “I Didn’t Know My Donkey was Pregnant” television special.  Donkey’s gestation is about a year, so she was with donkey when we got her at the end of December.  This post has a picture of Macy two weeks before she gave birth…we had no clue other than a slight, ahem, “widening” of her midsection (which we attributed to the nice, green summer grass she has been feasting on) and the fact that she was quite grouchy three weeks prior to giving birth (which we thought was due to us being on vacation for a week)  My youngest daughter named the sweet surprise “Pearl” and we are totally in love.  

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So, why am I so sleep deprived?  Well, Pearl has a condition called “dummy foal syndrome.”  Basically, she is delayed and initially did not have the sucking reflex necessary to be able to nurse from Macy.  She was born on Wednesday, and we almost lost her on Thursday.  The veterinarian was called out Thursday morning, and he fitted her with a feeding tube.  He said at that time that even with the feeding tube she only had about a 20% chance of making it because of not receiving necessary nutrients and antibodies from Macy in the hours after she was born.  

We have to feed her every two hours around the clock, exactly like a newborn baby.  She has improved dramatically since being fed regularly, and is learning to drink from a bottle.  But, she has to remain in the house because she also has a little touch of pneumonia and cannot stay outside in the heat.  Per the vet, she is not out of the woods, but is certainly exceeding his expectations.  I never in a million years thought I would have a baby donkey in my house, but we are so hopeful that our efforts will result in a healthy and happy addition to our family.   Right now I am so thankful for Earth Fare’s new daily $5 meals. We’ve literally been relying on them for every dinner recently, from the $5 ‘Sandwich Monday’ deal to the $5 Rotisserie chicken on Fridays. It’s been a lifesaver because the fact is, people don’t bring casseroles over when you have a newborn donkey and I cannot currently be trusted to safely operate a stove!

Pan Roasted Brussels Sprouts with Bacon Recipe by Krista from Everyday Mom’s Meals
1lb. Brussels sprouts, trimmed and halved 4 sliced thick cut bacon, diced 1 (14.5 oz.) can chicken broth 1-2 TBS canola oil salt & pepper to taste

Cook bacon in a large skillet until crisp. Remove with slotted spoon onto paper-lined plate to drain. Add oil to bacon drippings (adjust oil depending how much fat the bacon rendered). Heat back to medium-high. Add Brussels sprouts. Season with salt & pepper. Sauté for about 10 minutes until golden on all sides. Add chicken broth. Bring to a boil. Reduce heat to low and simmer for another 10-15 minutes until Brussels sprouts are fork tender. Remove with slotted spoon to serving dish. Sprinkle with crispy bacon.
For the story behind this recipe and more, visit Everyday Mom’s Meals.   High-res

Pan Roasted Brussels Sprouts with Bacon
Recipe by Krista from Everyday Mom’s Meals

1lb. Brussels sprouts, trimmed and halved
4 sliced thick cut bacon, diced
1 (14.5 oz.) can chicken broth
1-2 TBS canola oil
salt & pepper to taste

Cook bacon in a large skillet until crisp. Remove with slotted spoon onto paper-lined plate to drain. Add oil to bacon drippings (adjust oil depending how much fat the bacon rendered). Heat back to medium-high. Add Brussels sprouts. Season with salt & pepper. Sauté for about 10 minutes until golden on all sides. Add chicken broth. Bring to a boil. Reduce heat to low and simmer for another 10-15 minutes until Brussels sprouts are fork tender. Remove with slotted spoon to serving dish. Sprinkle with crispy bacon.

For the story behind this recipe and more, visit Everyday Mom’s Meals.

Smoked Whole Chicken
By Rebecca from Bonbons & Biscotti

Smoked Chicken Seasoning
1/4 Teaspoon Sea Salt
1 Teaspoon Garlic Powder
1 1/2 Teaspoons Cumin
1 Teaspoon Paprika
1 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Cayenne

1 Whole Chicken 4-5 lbs
2 Cups of Apple Juice
1 Cup Apple Wood Chips

Rinse the chicken, removing any parts inside. Pat dry.

In a small bowl, add each of the seasoning ingredients and stir to combine. Evenly coat the entire bird with the seasoning mixture; rubbing in to make sure there is good coverage. 

Heat the electric smoker to 250 degrees, and once the temperature is met, add the wood chips. Pour the apple juice into the drippings pan, put it in its designated area and then place the bird on the rack above it. You only want to open the smoker once, so have the bird and drippings pan ready to go.

Smoke the bird for 1 hour for every pound, or until the internal temperature reaches 160-165 degrees- about 4 hours.  Remove the bird to a cutting board and let rest for 6-10 minutes to allow the juices to redistribute. Enjoy!

For the story behind this recipe and more, visit Bonbons & Biscotti.

Chunky Chicken Salad Recipe by Jennifer from The Sprouted Life
Ingredients 4 large chicken breasts (or 6 cups chopped rotisserie chicken) drizzled with olive oil and seasoning of choice 1 cup pecans 1 cup almonds 1 heaping tsp. coconut oil 2 cups chopped celery 2 green onions, chopped 3/4-1 cup organic may (Spectrum Organic is great!) salt & pepper to taste salad greens roma tomatoes

Instructions 1. Toss chicken breast in olive oil and seasoning of choice. 2. Grill chicken, dice, and set aside to cool. (Or use a fresh Earth Fare rotisserie chicken!) 3. Toast pecans and almonds over low heat in coconut oil and lightly salt. 4. In a large bowl, combine chopped green onion, celery, almonds, pecans, and diced chicken. 5. Stir in mayo, starting with ¾ cup and adjust depending on how creamy you like your chicken salad. 6. Add salt & pepper to taste. 7. Serve over fresh salad greens and chopped tomatoes. 8. Enjoy!
For the story behind this recipe and more, visit The Sprouted Life.   High-res

Chunky Chicken Salad
Recipe by Jennifer from The Sprouted Life

Ingredients
4 large chicken breasts (or 6 cups chopped rotisserie chicken) drizzled with olive oil and seasoning of choice
1 cup pecans
1 cup almonds
1 heaping tsp. coconut oil
2 cups chopped celery
2 green onions, chopped
3/4-1 cup organic may (Spectrum Organic is great!)
salt & pepper to taste
salad greens
roma tomatoes

Instructions
1. Toss chicken breast in olive oil and seasoning of choice.
2. Grill chicken, dice, and set aside to cool. (Or use a fresh Earth Fare rotisserie chicken!)
3. Toast pecans and almonds over low heat in coconut oil and lightly salt.
4. In a large bowl, combine chopped green onion, celery, almonds, pecans, and diced chicken.
5. Stir in mayo, starting with ¾ cup and adjust depending on how creamy you like your chicken salad.
6. Add salt & pepper to taste.
7. Serve over fresh salad greens and chopped tomatoes.
8. Enjoy!

For the story behind this recipe and more, visit The Sprouted Life.

Enter our Sixth Annual Take Your Tomato Contest and you could WIN $500! This year we have four categories: Film, Photo, Cook, and Create.
For submission, rules, and details, click HERE or visit EarthFare.com/Tomato.
All entries must be received by August 10, 2014.

Enter our Sixth Annual Take Your Tomato Contest and you could WIN $500! This year we have four categories: Film, Photo, Cook, and Create.

For submission, rules, and details, click HERE or visit EarthFare.com/Tomato.

All entries must be received by August 10, 2014.

Chocolate Coconut Ice Creamby Lynda from Southern Kissed
Ingredients:
2 cans regular coconut milk ¼ cup honey ½ cup chocolate syrup 1 tsp vanilla
Instructions:
1.       Place all of the ingredients in a mixer and process until smooth and well blended.
2.       Pour mixture into well of ice cream maker and churn according to manufacturer’s instructions.

3.       You can eat this as a soft-serve ice cream at this point or freeze for 4 or more hours for a firmer ice cream treat.
For the story behind this recipe and more, visit Southern Kissed.   High-res

Chocolate Coconut Ice Cream
by Lynda from Southern Kissed

Ingredients:

2 cans regular coconut milk
¼ cup honey
½ cup chocolate syrup
1 tsp vanilla

Instructions:

1.       Place all of the ingredients in a mixer and process until smooth and well blended.

2.       Pour mixture into well of ice cream maker and churn according to manufacturer’s instructions.

3.       You can eat this as a soft-serve ice cream at this point or freeze for 4 or more hours for a firmer ice cream treat.

For the story behind this recipe and more, visit Southern Kissed.