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Looking for an easy breakfast idea your kids will love and crave? Our whole family loves this one and the best is: my kids can make it on their own already! perfect with freshly baked or toasted bread in the morning!


What's in Your Basket

1 ripe tomato, diced (or cherry tomatoes sliced)

1 little persian cucumber, diced

1/2 ripe avocado

fresh basil, chopped (5- 6 leaves)

2-3 tbsp EVOOsalt and pepper to taste

optional: 1 squeeze of lemon


Steps:

mix everything in a medium large bowl, add the olive oil and gently fold in the basil (don"t mash the avo!) and season with salt and pepper. Serve immediately. (and don't skip the basil. It's the secret star of the show.


Chef's Tips

you can add a little bit of lemon in the end. This adds brightness and gives a little acid.


(The girls named it CAT salad and they still crack up every time about it LOL)


EWG's Dirty Dozen and Clean 15 (2024)
EWG's Dirty Dozen and Clean 15 (2024)

Feeding your family healthy food shouldn’t be a guessing game! Learn which produce has the most (and least) pesticides to shop smarter.


Feeling overwhelmed at the grocery store? Here’s a quick guide to help you make good choices!


Dirty Dozen: These are the 12 fruits & veggies with the highest pesticide levels when grown conventionally. Buying organic for these is a smart choice:


1. Strawberries

2. Spinach

3. Kale, collard & mustard greens

4. Grapes

5. Peaches

6. Pears

7. Nectarines

8. Apples

9. Bell & hot peppers

10. Cherries

11. Blueberries

12. Green beans


Clean 15: These 15 have lower pesticide levels, so buying conventional is usually fine:


1. Avocados

2. Sweet corn

3. Pineapple

4. Onions

5. Papaya

6. Sweet peas (frozen)

7. Asparagus

8. Honeydew melon

9. Kiwi

10. Cabbage

11. Mushrooms

12. Mangoes

13. Watermelon

14. Sweet potatoes

15. Carrots


🛒 Tip for Moms: Save money by going conventional for the Clean 15 but focus on buying organic (to avoid pesticides) on the Dirty Dozen. Your family’s health AND budget will thank you.


💡 The Dirty Dozen and Clean 15 lists are published annually by the Environmental Working Group (EWG). They highlight fruits and vegetables with the highest and lowest levels of pesticide residues, based on testing by the USDA and FDA. These lists help consumers make informed choices about buying organic versus conventionally grown produce.

Granola Bars not only your kids will loooove!
Granola Bars not only your kids will loooove!

Liv and I made a quick trip to the supermarket, and she spotted these granola bars she wanted for school. First thing we ALWAYS do—check the ingredients. 🤔 Hard no. 4 different kinds of sugars and preservatives, not organic.. Even Liv, at 11, could spot it right away. "Can we make our own, mommy?" she asked. Absolutely, I said! So, we got to work.

We started by picking our favorite granola ingredients—organic sprouted oats (easier to digest!) nuts, seeds, you name it. Then, we melted a mix of coconut oil and ghee, added a drizzle of maple syrup, a pinch of salt, and lots of cinnamon and pumpkin spice (the good stuff!).

[Recipe on the blog, too!] Some bars even got a few dairy free chocolate chips for fun.

Next step: Press the mixture into our favorite granola bar molds—best investment of last year! 🙌 We baked them at 300°F for 20 minutes, let them cool, and then got creative with toppings.


One batch got a thin layer of chocolate + freeze-dried strawberries. Another got peanut butter, melted chocolate, and a sprinkle of sea salt. Some we left plain. 😋

Not sure if these will make it to Tuesday... I mean, school starts after the long weekend, but they’re that good. 🤭


Full Recipe & ingredients


What you’ll need:


  • 2 cups organic sprouted rolled oats

  • 1/2 cup mixed nuts (sliced almonds, chopped pecans, etc.)

  • 1/4 cup seeds (chia, sesame, flaxseed, etc.)

  • 1/4 cup coconut oil

  • 1/4 cup ghee (or butter, if preferred)

  • 1/4 cup maple syrup (or more if desired)

  • 1 tsp cinnamon

  • 1/2 tsp pumpkin spice (optional)

  • Pinch of sea salt

  • 1/4 cup mini chocolate chips (optional, for the sweet tooth)


Optional Toppings:


  • Melted dark chocolate

  • Freeze-dried strawberries or blueberries

  • Organic peanut butter

  • Sea salt flakes


Instructions:


  1. Preheat the Oven & Prep the Molds: Preheat your oven to 300°F (150°C). Grease your granola bar molds (if not silicone) or line a baking pan with parchment paper.

  2. Mix the Dry Ingredients: In a large bowl, combine the oats, chopped nuts, and seeds. Add cinnamon, pumpkin spice, and a pinch of sea salt. Stir everything together to evenly distribute the spices.

  3. Melt the Wet Ingredients: In a small saucepan, melt the coconut oil and ghee together. Once melted, stir in the maple syrup until well combined.

  4. Combine: Pour the melted mixture over the dry ingredients and mix everything together until the oats and nuts are fully coated. If you like it sweeter, feel free to add a little extra maple syrup here!

  5. Press into Molds: Transfer the granola mix into your molds or prepared pan. Press down firmly so the mixture sticks together (this helps the bars hold their shape once baked).

  6. Bake: Place in the oven and bake for 20 minutes, or until golden brown and fragrant.

  7. Cool and Add Toppings: Let the bars cool completely before removing them from the molds. Once cooled, get creative with toppings (you can also leave them in the molds for decorating):

    • Drizzle melted dark chocolate over the top, then sprinkle freeze-dried strawberries.

    • Add a dollop of peanut butter and drizzle with more melted chocolate, then top with a pinch of sea salt.

    • Put back in the fridge and let cool again.

  8. Store: Store in an airtight container for up to a week (if they last that long!).

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@ 2024 wholefoodjourney I Los Angeles

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