Tuesday, January 30, 2018 | By Heather Rivera | No Comments
The month of February celebrates the Heart, and reminds us to take care of our Hearts. In the United States, 1 in 4 deaths is caused by Heart Disease. It’s the leading cause of death for both men and women. Heart Disease can be prevented and managed when you make healthier choices.
Do a #1THING step further by Going Green Heart Healthy. You can do this w/ the foods you eat go for Organic options. Exercise walking, running and other outdoor activities that does the body good & Mama Earth.. All help w/ Heart Healthy Happiness.
Have you heard of the Jackfruit? A tropical fruit native to Asia that resembles pulled pork, and becoming one of the most popular meat alternatives for a healthier lifestyle. The Jackfruit is a rich source of vitamin, minerals, fiber, fat, protein and more. It contains calorie but no cholesterol or saturated fats.
Here are 10 of the 25 Amazing Benefits of Jackfruit:
1.) Lowers the Risk of Heart Disease: Jackfruit has Vitamin B6 that makes it very Heart-friendly
2.) Fights Wrinkles: Ground up seeds that are dipped in milk & applied on wrinkles helps reduce their appearance
3.) Promotes Hair Growth: Adds in healthy blood circulation, which helps w/ hair growth.
4.) Immunity: A great source of Vitamin C and antioxidants, which can strengthen your immune system.
5.) High in Protein: The seeds are high in protein.
6.) Improves Digestion: A rich source of dietary fiber.
7.) Improves Eyesite: Jackfruit has vital nutriets that help w/ eye health.
8.) Bone Health: Jackfruit contains calcium, which strengthens and promotes healthy bones
9.) Ulcers : Jackfruit has strong anti-ulcerative properties that can cure ulcers and many other digestive system disorders.
10.) Regulates Blood Sugar Levels: Jackfruit has a rich amount of manganese that helps regulate blood sugar levels in the body.
Find out all 25 Amazing Jackfruit Benefits and more!
Jackfruit is becoming 2018’s healthy meat replacer for many. Making Jackfruit Green Heart Healthy for you! Click here for Jackfruit Recipes!
Tuesday, June 7, 2016 | By Heather Rivera | No Comments
I ran into this on the Green Bride Guide, which you can do this at a wedding, but I think you could try this for any Summertime party/ get-together, or just because you want Watermelon Cake!
Here’s what is needed:
- 1 whole organic watermelon (about 5-7 pounds)
* When choosing a canned coconut milk for the frosting, it is important you choose a brand with a low level of guar gum, or otherwise you’ll end up with coconut soup. Guar gum keeps the cream and milk combined, and for this recipe, you want them to separate. Thai Kitchen’s organic (not regular) coconut milk tends to separate well.
- appx. 1/2 cup of organic slivered almonds
- sliced organic strawberries (optional)
- organic blueberries (optional)
- melon balls (optional)
Click here to get the step by step on how to make it! Happy almost Summertime ATX!
Tuesday, February 10, 2015 | By Heather Rivera | No Comments
It’s such a pretty day w/ sunshine and close to 80. Alex/Mix Morning Show and Jay/Afternoon Drive on Mix took some time today to do some planting which is an Awesome ‘1 Thing’ to do. They got some quality Bro-Time in too! Mama Earth Happy for sure!
Wednesday, April 2, 2014 | By Heather Rivera | No Comments
Today is National Peanut Butter & Jelly Day! Did you know that your Peanut Butter & Jelly sandwiches help out Mama Earth too?
Who They Are:
The PB&J Campaign is an effort of private citizens concerned about the environment. We are proud to be a project of A Well-Fed World (AWFW). AWFW focuses on actions we can take (such as choosing a PB&J sandwich for lunch) to help create a sustainable, earth-friendly future with enough food for all.
The PB&J Campaign is working to combat environmental destruction by reducing the amount of animal products people eat. The PB&J Campaign approaches positive change one meal at a time by illuminating the differences one single dining decision can make.
Recipes for PB & J’s and other plant based yummies!
Check out these numbers just by having 1 PB & J sandwich for lunch:
*Reduces your 2.5lbs of carbon dioxide emissions… conserve 27 gallons of water & 24 square feet of land deforestation, over-grazing, and pesticide and fertilizer pollution
Greenhouse Gas Emissions: 2.5 Pounds
Each time you have a plant-based lunch like a PB&J you’ll reduce your carbon footprint by the equivalent of 2.5 pounds of carbon dioxide emissions over an average animal-based lunch like a hamburger, a tuna sandwich, grilled cheese, or chicken nuggets. For dinner you save 2.8 pounds and for breakfast 2.0 pounds of emissions.
If you have a PB&J instead of a red-meat lunch like a ham sandwich or a hamburger, you shrink your carbon footprint by almost 3.5 pounds of greenhouse gas emissions.
Conserve Water: 133 Gallons
You’ll conserve water at lunch too! How about 133 gallons of water conserved at lunch versus the average American lunch? To put this in perspective, five PB&Js or other plant-based lunches per month would save more water than switching to a low-flow showerhead.
Save Land: 24 Square Feet
Don’t forget the land you save from deforestation, over-grazing, and pesticide and fertilizer pollution: about 24 square feet at lunch.
More 411 here!
Click the photo to bust a PB & J Move… then go make yourself a PB & J sandwhich for lunch & Enjoy while you are helping Mama Earth!
Monday, September 30, 2013 | By Heather Rivera | No Comments
October is National Vegetarian Month! Tuesday October 1st kicks the month off with ‘World Vegetarian Day’. Can you go a whole day without having any meat/by products? All veggies/proteins that are not meat/animal based?
Click here to take the pledge! You could win $$!
Shannon put together an awesome list of benefits of being a vegetarian and tips to try if you haven’t tried a Vegetarian diet.
- Reduce the risk of major killers such as heart disease, stroke and cancer while cutting exposure to foodborne pathogens
- Provide a viable answer to feeding the world’s hungry through more efficient use of grains and other crops
- Save animals from suffering in factory-farm conditions and from the pain and terror of slaughter
- Conserve vital but limited freshwater, fertile topsoil and other precious resources
- Preserve irreplaceable ecosystems such as rainforests and other wildlife habitats
- Decrease greenhouse gases that are accelerating global warming
- Mitigate the ever-expanding environmental pollution of animal agriculture
If you are not a vegetarian, here are some tips for you:
- Observe Meatless Monday. This is a growing trend, and is a perfect way to kick off the month by eating meat-free for Vegetarian Awareness Day. You can also try to do this throughout the month and have a variety of vegetables to keep your diet interesting.
- Educate yourself about the nutritional benefits of a vegetarian diet and find out the other ways that it can benefit you.
- Go for one whole day as a vegetarian and tell friends and family you are doing this.
- Host a meatless meal or potluck with your friends. This will help all of you get more tasty recipe ideas and become familiar with different veggies.
- When you dine out, try the meatless options and encourage your friends to do the same.
Click here for more FABULOUS VEGGIE 411!
You can go even further into VEGAN territory.. check out this site VEGANS ROCK ATX! Vegans in and around ATX share recipes, where best Vegan dishes in ATX are, and lots of other cool tibits!
Thursday, September 19, 2013 | By Heather Rivera | No Comments
Fall is officially Sunday (9/22) around 3:44pm. I enjoy fall foods…sweet/potatoes…pumpkins… apples. I ran across some Fall recipes you could try out. I posted a potato soup recipe. Looking forward to a bit cooler temps in the near future. Remember you can get organic ingredients to make the recipe even more Mama Earth Friendly and healthy. A great place to grab what you need is at one of ATX’s area Farmer’s Markets! Click Here to get more Fall recipes to try!
Pale Ale and caraway give this rich potato soup a layer of malty, earthy flavor.
Recipe courtesy of Wolaver’s Organic Beer. Wolaver’s recommends using organic products in this recipe.
4 medium potatoes, diced
1 medium onion, chopped
1 leek, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups milk
2 tablespoons flour
2 tablespoons butter
1 cup sour cream
1 cup ham or corned beef, chopped (optional)
1 cup shredded cheddar cheese
1 teaspoon ground caraway
112-ounce bottle Wolaver’s Organic Pale Ale
1) In a large saucepan sauté onion, leeks and celery in butter, about 5 minutes, stirring occasionally. Season with salt and pepper.
2) Add garlic, cook for 1 minute. Add flour and cook for 3 to 5 minutes. Then slowly add milk, and the mixture will start to thicken.
3) Add the potatoes and half of the beer and bring to boil, reduce to simmer and cook 20 to 30 minutes or until potatoes are tender. Stir regularly to avoid scorching, and add milk as needed if soup is too thick.
4) Add ham, caraway, sour cream and ¾ cup of the cheddar cheese. Wisk until cheese melts and sour cream is incorporated.
Top with chopped parsley and remaining shredded cheddar.
Wednesday, July 17, 2013 | By Heather Rivera | No Comments
Shannon passed along the heads up on a cool blog, which led me to the Sustainable Dude blog w/ a post from today on the the U.K. investing $1 Billion in Low -Carbon Auto Manufacturing. Click here for the blog!
I ran across My Green Glasses through the blog with 20 Things We Should Recycle and might not have tought about it.
- Athletic Shoes
- Bike Tools & Gear
- Brita Water Filters
- Hair Dryers
- Cell Phones
- Packing Peanuts
- Plastic Bags
- Prosthetic Limbs
- Resealable Sandwich Bags
- Wine Corks
Cliff & Tiff had a Gluten Free Brussel Sprouts Pizza that actually sounds yummy and I’m not a huge B.S fan:
- (Organic ingredients)
- 4 Tbsp. olive oil
- 2 cloves garlic, pressed
- 1 large Roma tomato, thinly sliced
- ¼ cup pine nuts
- 8 oz fresh mozzarella, shredded
- 2 cups fresh Brussels sprouts, halved
- 2 Tbsp. sesame seeds
- 1 tsp. chili powder
- 1 gluten-free pizza crust
Preheat oven to 350 degrees F.
-In a large skillet over medium flame, heat olive oil and garlic; cook for 2 minutes. Add tomato, onion and Brussels sprouts. Cook for 10-15 minutes or until Brussels sprouts are soft.
-Transfer mixture to a food processor; pulse until smooth.
-Spread gluten-free crust on a flat surface; add fresh mozzarella, followed by Brussels sprouts mixture. Sprinkle with pine nuts. Line the outside crust with a sprinkle of sesame seeds.
-Place pizza onto a pizza stone or baking sheet; bake for 15-20 minutes or until golden brown and crispy. Top with chili powder.
Tuesday, July 9, 2013 | By Heather Rivera | No Comments
Did you know that July is National Blueberry Month? Don’t forget to mark your calendar for Thursday (7/11) to grab a Blueberry Muffin, since it will be National Blueberry Muffin Day! Here are several places you could grab one!
Blueberries are low in calories and sodium and a source of fiber and their consumption contributes to achieving the Dietary Guidelines for Americans recommendation to choose a diet with plenty of fruit. Highbush blueberries are harvested from mid-April through early October with the harvest reaching its peak in July. Click here for more BB411!
Check out what’s up w/ Texas Blueberries here! Of course Organic Blueberries are even more Mama Earth friendly and great for the body. Click here to find out where you might run across some yummy Texas Blueberries thanks to our Fabulous Farmers’ Markets in and around ATX!
If you feel like baking one, then a really easy way to do it is grab a Krusteaz BlueBerry Muffin/Quick bread MIX. The Fat Free version is the easiest by just adding water and bake! It is very YUMMY!
Here’s a yummy Blueberry Muffin recipe thanks to the Food Network. Use organic ingredients and it’s even yummier and much nicer for Mama Earth:
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups fresh or thawed frozen blueberries
- 2 cups flour
- 1/2 cup whole, 2 percent fat, or 1 percent fat milk
- 1/4 teaspoon cinnamon
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
Click here for more yummy Blueberry recipes! From Blueberry Burgers to Blueberry Pancakes, there are lots of ways, the fruit of July, BLUEBERRIES can be YUMMY!! Just be careful for the ‘Blueberry Gum’! Click the photo to jog the memory of what will happen!
Have a Happy & Yummy Blueberry Month!
Friday, December 7, 2012 | By Heather Rivera | No Comments
Here’s another recipe to try over the weekend. You can add it to your Holiday Cookie collection. I think I could do this anytime of the year. Sound so yummy! Or course getting those organic ingredients makes it even better for Mama Earth, and for you. Looks like this recipe is 1/2 the fat and calories than regular shortbread cookies and this has chocolate on it..BONUS!!
This almond shortbread recipe replaces my mom’s buttery shortbread. My new and improved version has less than half the calories and fat.
Minutes to Prepare: 15 Minutes to Cook: 10 Number of Servings: 36
1 1/2 c slivered almonds
1/3 c unsalted butter, room temperature
3/4 c sugar
2 eggs, room temperature
1 t vanilla extract
1 t baking powder
3/4 t cinnamon
1/2 t salt
2 c whole wheat pastry flour
(1 1/3 c whole wheat flour combined with 2/3 c cake flour)
1/2 c dark chocolate chips, melted
Try cutting these cookies into hearts and dip half in chocolate.
Preheat oven to 350 degrees. Place almonds on an ungreased baking sheet, toast until golden brown (about 8 minutes). Remove from oven and tray, set aside to cool. Once almonds have cooled, grind in a food processor or with a rolling pin. Combine the flour, baking powder, cinnamon, salt, ground almonds and flour in a large mixing bowl. In a separate bowl, using a hand mixer, beat the butter until creamy, then add the sugar
. Beat until creamy. Add eggs one at a time. Add vanilla. Add dry ingredients to the creamed mixture, beat only until combined. Divide the dough into two balls. Once at a time, form into a log that is 2 inches wide and about 12 inches long. Cut each log into 1 1/2 inch strips. Place on ungreased baking sheet and bake for 8-10 minutes. The cookies should not be golden brown; remove them from the oven just before they start to brown on top. Melt chocolate in a double boiler. Dip the end of each cookie in the chocolate and place on wax paper to set.
Friday, November 30, 2012 | By Heather Rivera | No Comments
The first weekend of December, I thought I would try an Eggnog cake. Grab your organic ingredients and enjoy! Even if it’s going to be in the lower ’80s in ATX!
Eggnog Breakfast Crumble Crunch Cake
Makes one 9×13 cake
Ingredients: Organic Rock for Mama Earth and for you!
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon + an extra 1/4 teaspoon
1/2 cup loosely packed brown sugar + and extra 1/3 cup
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
6 tablespoons unsalted butter, melted and cooled
1 cup eggnog –HorizonOrganic /Low Fat
1/3 cup whole wheat pastry flour
1/3 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, melted
1/3 cup eggnog HorizonOrganic/Low Fat
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
pinch of nutmeg
Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. In a small bowl, combine 1/3 cup brown sugar and 1/4 teaspoon cinnamon. In another small bowl, combine flours, baking
powder, salt, nutmeg and cinnamon, then whisk to combine.
In a large bowl, add butter and sugars and whisk until smooth. Whisk in eggs one a time, mixing until
completely combined, then stir in vanilla extract. Stir in dry ingredients,
mixing until a batter forms, then whisk in eggnog until smooth. Pour half of the
batter in the baking dish, then sprinkle the brown sugar/cinnamon mixture over
top. Cover with remaining batter, gently using a spatula to spread over sugar
if needed. Don’t worry if some of the sugar peeks through. Top with the
To make the crumble: Combine all ingredients in a bowl and mix until crumbly. Sprinkle evenly over cake, then
bake for 30-35 minutes, or until cake is set in the middle. While cake is
baking, make glaze below. After removing cake from oven, immediately poke holes
all throughout the cake with a toothpick, then drizzle glaze over top.
To make glaze: Whisk all ingredients together in a small saucepan over medium heat, and allow to come to a boil.
Reduce to a simmer and cook for 1-2 minutes, then remove from heat and let sit until
cake is finished.
Note: You can use dairy or non-dairy eggnog. In the last month I’ve made this with cow’s milk eggnog and coconut milk eggnog – great result each time!