Sunday, October 31, 2010

Marx Foods Palm Leaf Plates and Happy Halloween!

Happy Halloween Everyone! Hope you are having a great one!

Last year sent me some Palm Leaf Plates to review....I love these plates! They are so durable, sturdy, and green friendly! I was so impressed as how they are can read more about it and order some for yourself here! A BIG Thank You to Marx Foods for letting me experience these awesome plates!

Now a treat for you: Vegan Pecan Pie Muffins! These were amazing and really tasted like pecan pie! The recipe is here! Please give them a word: Scrumptious!


Saturday, October 23, 2010

Product Review: From CSN Stores....West Bend Popcorn Popper

A month ago I borrowed my sister's popcorn popper so that Cliff and I could make some organic popcorn. We were so impressed by her popper that we wanted to buy one like it , then low and behold, I received an email from Eileen at asking if I wanted to do a product review or a giveaway...I chose the product review this time, because I found the same popper that my sister had on CSN Stores website. This little popper is such a joy to use, easy clean up, and we loved how it almost popped every corn kernel. It's fun to watch because it's stir crazy which means it has a little moving stirring rod. This is CSN Stores description:

This West Bend 6-quart Stir Crazy corn popper makes 25% more popcorn than other poppers using the same amount of popcorn and less oil. Featuring a large capacity and a cover that flips to become serving bowl with built-in butter well, the Stir Crazy popper will become a staple in any family movie night.


  • Makes 25% more popcorn than other poppers
  • Large capacity
  • Exclusive motorized stirring rod
  • Cover flips to become serving bowl with built-in butter well
  • Non-stick coated popping surface
  • Heat-resistant handles and base
  • 800 Watts, 120 volts, AC only
  • UL, c UL listed
  • 12"h x 8.5"w x 10"d

We love having fresh popped popcorn with nutritional yeast....YUM! You can order one for yourselves here if you like!

Hope you are enjoying your Saturday!

Friday, October 22, 2010

Skinny Pumpkin Latte and Our New Addition

Skinny Pumpkin Latte (by Gina @ This is really good and I prefer mine Iced...Yumm! (Original post here)

Skinny Pumpkin Spiced Latte

Servings: 2 • Serving Size: 1 latte • Weight Watcher Points: 2 pts
Calories: 115.6 • Fat: 0.4 g • Protein: 6.6 g • Carb: 20.8 g • Fiber: 0.7 g

Adapted from The Kitchn
  • 1 1/2 cups fat free milk (I used almond milk)
  • 2 tbsp pumpkin butter (I used Trader Joe's)
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 2 tsp sugar or sugar substitute (to taste) (I used Stevia)
  • 1/4 cup of espresso (or 1/2 cup strong brewed coffee works...I used this!)
  • fat free whipped topping.....(omitted)
  • pumpkin pie spice for topping
In a small pan combine milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove from heat, stir in vanilla. Using an immersion blender, blend until smooth (or whisk well with a wire whisk)

Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of pumpkin pie spice on top.

Pam's Notes: I put all this in the blender and added some ice....came out yummy and frothy!

Our new addition: Meet Diamond "Lily"....our diamond in the rough!...he he! On the eve of my birthday (Oct. 13th) we were coming back from dinner on a busy highway and found her on the berm of the road. She was so scared and hungry, but happy now....warm, energized, and full of life!

Hope you are having a wonderful Friday! Hugs!

Thursday, October 21, 2010

Raw Chewy Apricot Macaroons

Thank you for all the wonderful October wishes! Hope you all are enjoying October as much as my hubby and I are!

Raw Chewy Apricot Macaroons (Raw Energy by Stephanie Tourles)

1.5 cups dried apricots
3 cups unsweetened finely shredded coconut
pinch of sea salt

Soak apricots for 4 hours in enough water to cover by 2".
Drain and blend the apricots, coconut, and salt in the food processor till a stiff moist dough forms, about 60 seconds.
Place in medium bowl. Roll the dough into balls (1.5" diameter) flatten slightly (if you choose). Place on mesh screen and dehydrate 115 degrees, 18-22 hours till quite firm and slightly crispy on the outside and chewy on the inside.


Tuesday, October 12, 2010

A Lot To Cover

Hi Everyone,

Recipe first: Fruit and Nut Energy Bars by Joshua Drage from!

1 cup pecans
1/2 cup salted roasted cashews
1/2 cup agave nectar
1/4 cup smooth peanut butter
5 dried figs, stemmed and quartered
1 tablespoon flax seeds
1 tablespoon canola oil
Finely grated zest of 1 lemon
1 cup dried blueberries or currants
1/2 cup unsweetened coconut flakes

Preheat the oven to 325°. Line a large baking sheet with parchment paper. In a food processor, pulse the kamut, pecans, cashews, agave nectar, peanut butter, figs, flax seeds, canola oil and lemon zest until coarsely chopped. Add the blueberries and coconut and pulse just until incorporated.

Scrape the mixture into a large bowl and stir well. Form the mixture into 12 bars or rounds, 3/4 inch thick, and arrange them on the prepared baking sheet 1 inch apart. Bake for 25 minutes, until the bars are browned around the edges. Let the bars cool completely on the baking sheet before serving.

The fruit-and-nut bars can be stored in an airtight container for up to 5 days.

Pam's notes: I used oatmeal instead of the kamut flakes, macadamia nuts instead of the cashews, raisins instead of the figs, olive oil instead of canola oil, for the blueberries, I just had a mixture left of some dried cranberries and I used this. Just play around with can do so many things and combo's with this recipe...thank you Joshua!

Then I won one of these great Custom Foodie Blogroll Tote Bags. This bag is so durable and's so great! You can enter to win your's too here!....A big Thank You to Jenn and Roberto!

Next up, Margaret at, put together this so fun and adorable 2011 calendar. This is the one that our Sasha is in! Thank You Margaret! I am really impressed by how well this calendar is put together and the photo's are of funny lil critter's that goats are! So, if you would like your own copy you can go here! Order now, before they are gone!

Hope you all have a great day! Till next time!

Sunday, October 3, 2010

Happy October!

October is my most favorite month, being my hubby's birthday and my birthday month, Halloween, and fall. First up, soon I will be doing a product review connected with bar stool (CSN Stores). It was a wonderful opportunity from Eileen again and I thank her and CSN Stores.

Pumpkin-Cranberry Muffins

2cups Gold Medal® all-purpose flour....(I used gluten free)
3/4cup sugar (I used organic)
3teaspoons baking powder
1teaspoon ground cinnamon
1/2teaspoon ground ginger
1/4teaspoon salt
1cup canned pumpkin (not pumpkin pie filling)
1/2cup vegetable oil (I used applesauce, unsweetened)
2eggs, (I used egg replacer)
1cup sweetened dried cranberries (I used fresh ones)
1/2cup chopped pecans
Coarse sugar, if desired
Print these coupons...
About Concordance™
  1. Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
  2. In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. (I used an ice cream scoop to fill) Sprinkle coarse sugar evenly over batter in each cup.
  3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Had some leftover mix, so made a little loaf!

These were really tasty with some pumpkin butter on them! Hugs!