Frozen Veggie Sale!

Shipment of Woodstock Veggies just arrived!   Lots of great prices on organic,  frozen veggies.  Broccoli Florets, Corn, White Sweet Corn, Edamame, Baby French Green Beans, Green Peas, Peas & Carrots & Spinach are all on sale for $1.99!  Stock up and save! 

Gluten-Free Cinnamon Rolls

There are mornings like today, when you crave something sweet and warm in the cold, damp morning.  Cinnamon rolls make life a bit more managable.  But what to do when you cannot have gluten?  We have great mixes and several amazing frozen versions.   Sometimes you want homemade, though, and we came across this recipe on one of our favorite Gluten-Free websites:  Gluten-Free Girl and the Chef!    This recipe appears to end a very long search for the perfect cinnamon roll!  Let us know what you think or if you have a favorite of your own.

Click on more to view this recipe!

Extra Country Choice Savings!

Mambo Sprouts appears to be gearing up for their new coupon book (which should be in-store very soon!).   They've added a $1/1 Country Choice organic item.  Combine this with our sale on Quick Cooking Oats for $2.19, and you can take home the 18 oz. cannister for $1.19!

Butternut Squash & Bartlett Pear Soup

Every Tuesday we will post a yummy vegan recipe!  Today's recipe is from Vegetarian Times Nov/Dec 09.  On a cold day, this soup sounds yummy!

Butternut Squash & Bartlett Pear Soup

Ingredients:

3 Tbs. olive oil

2 medium leeks, white and tender green parts finely chopped

1 small buternut squash, peeled and cut into 1" pieces

3 Bartlett Pears, peeled, cored and cut ionto 1" pieces
5 cups low-sodium vegetable broth
1-14oz. can light coconut milk

1 tsp. chopped fresh thyme

Directions:

1.  Heat oil in saucepan over medium-low heat.  Add leeks and cook 10 minutes (or until soft), stirring often. 

2.  Add squash and pears and saute 5 minutes.  Stir in vegetable broth and bring to a boil.  Reduce heat to medium-low and add salt, if desired.  Simmer 20 minutes, or until squash is fork-tender.

3.  Remove from heat, and stir in coconut milk.  Puree soup in batches in blender or food processor;  blend until smooth.  Return soup to saucepan, and stir in thyme  Reheat over medium-low heat 2 to 3 minutes, or until warmed through.  Season with salt and white pepper, if desired.

Monday Deals

Freebies!

BOGO Adinas!

Print a coupon here for Buy One Get One Adina Organic Coffee or Adina Natural High Drinks!   Easy and tasty! Discover these energizing drinks. Perfect for this foggy weather.  

Free Pet Food!

Sign up for the Halo Newsletter here and you will receive a coupon via email for TWO FREE cans of Halo Spot's Stew! You must be a new subscriber to get this coupon.  We  just started carrying this line and my cats have already given it two (four?) paws up!

More Printables!

Here are a couple of more printable coupons!

$2/1 New Method Laundry Cleaning Product here.

55 cents off any Enjoy Life Product here.

$1/1 Good Earth Tea here.   Sort by beverages and you can find the coupon a lot faster!

$1/1 Maranatha Foods product here if you sign up for their newsletter.

Manic Monday Meals!

The weekend is over and it's back to reality!  Each Monday we will post a four ingredient or less recipe to help you eat healthy, simply!

This week's recipe:

Pasta with Roasted Tomatoes & Feta Cheese!

Ingredients: 

8 large ripe tomatoes

1 lb Field Day Whole Wheat Pipe Rigate

6 oz Gourmet Artisan Peppercorn Feta Cheese

4 tbsp garlic-infused olive oil

(salt and pepper to taste)

Directions:

1)  Preheat the oven to 375F.  Place the tomatoes in a roasting pan and drizzle over 2 tbsp of the oil.  Season well with salt and pepper and roast for 20-25 minutes, or until soft and sligthly charred.

2)  Meanwhile, cook the pasta in pleny of salted, boiling water for 8-9 minutes.  Drain well and return to the pan.

3)  Roughly mash the tomatoes with a fork, and stir the contents of the roasting pan into the pasta.  Gently stire in the goat's cheese and the remaining oil and serve.