[Food Series] Cut Calories and Cool Down This Summer with 3 Delicious Yoghurty Recipes

Yogurt is a staple in our family's diet. It is consumed on a weekly basis and in the hot Los Angeles summer months, we eat it daily. We don't need a fancy yoghurt recipe to jazz it up, plain and simple, we love yoghurt how ever its served up!

Over a decade ago, we discovered Mountain High Yoghurt and have been loyal fans ever since. Not only is it rich and creamy, it is one of those brands still making yogurt the traditional European way; mixing milk and cultures together. It is simply yoghurt with none of the fillers, gelatin or any of that other silly stuff, made from cows that are happy and hormone free.

The benefits of yoghurt are multi-faceted, full of nutrients and half the calories of other similar foods, it can be easily substituted for high fat foods like sour cream and mayonnaise without sacrificing flavor. In addition to being full of protein and high in important minerals like magnesium and potassium, yoghurt is loaded with friendly bacteria called probiotics.

Mountain High Yoghurt contains numerous strains of probiotics including L. bulgaricus and S. thermophilus, which are live and active starter cultures that turn milk into yoghurt; and L. acidophilus, B. bifidus, and L. casei, which are live and active probiotic cultures.

• L. acidophilus, B. bifidus, and L. casei serve numerous functions in digestion, metabolism (the breakdown and synthesis of energy and vital nutrients), and immunity. Healthy levels of these probiotic cultures can:      
• stimulate the immune system to resist illness, including infection from the common cold and influenza viruses, as well as more serious pathogens     
• discourage the growth of harmful bacteria and other pathogens     
• aid digestion by increasing enzyme levels     
• increase absorption of calcium and other nutrients     
• help break down lactose (milk sugar)     
• reduce/avoid the onset of or speed recovery from diarrhea

So, now that you know a little bit more than you ever thought you'd know about yoghurt, let's get to it! I am serving up a few deliciously easy ways for your family to cut down on calories and cool down this summer. Enjoy!

Cold Cucumber and Yogurt Soup (Cacık)

Ingredients: 

6 Cups of Whole Plain Mountain High Yogurt 

2 Cloves of Garlic 

4 Persian Cucumbers 

1 Cup of Water  

Into a large bowl, grate the peeled cucumbers and use a zester or microplane to add the garlic. Dump the Mountain High Yoghurt and water into the large bowl with the cucumber and garlic and blend until it is smooth. I usually use a fork because it easily breaks up all of the lumps, but doesn't aerate the yogurt. Chill and serve! That's it, literally!  

In our house, we usually prefer it on the thicker side, but feel free to add more water, in very small increments, to get it to the consistency that works for you. This dish is also delicious with finely chopped mint or dill, a drizzle of olive oil or served as a side dish with any yummy protein!

Summer Yoghurt Pasta

Ingredients

1LB Whole Grain Pasta

2 cups Whole Plain Mountain High Yoghurt

1 teaspoon Herbes de Provence

1/2 cup sliced Mediterranean Olives

Boil the whole grain pasta according to the instructions listed on its packaging. Drain pasta and place it into a large mixing bowl while still hot. Add the Mountain High Yoghurt, Herbes de Provence and Mediterranean olives and mix. Serve warm.

Healthy and Delicious Oatmeal Banana Bread

Ingredients 

2 1/2 cups of Organic Whole Oats 

2 very ripe Bananas 

1/2 cup Honey 

1 cup Whole Plain Mountain High Yoghurt 

2 Eggs 

1/2 cup applesauce 

1/2 teaspoon Nutmeg 

1/2 teaspoon Cinnamon 

1/2 teaspoon Vanilla Extract 

1/2 teaspoon Baking Soda 

1 teaspoon Baking Powder  

Preheat the oven to 425 degrees. Throw the oats in to a food processor until they become a fine, powdery consistency. Into the oatmeal flour, incorporate the other dry ingredients; nutmeg, cinnamon, baking soda and baking powder. Slowly begin to blend in the wet ingredients, starting with the applesauce, then add the 2 eggs, Mountain High Yoghurt, bananas, vanilla extract and lastly the honey. Scrape the sides of the processor to ensure there aren't clumps of the dry mixture stuck and all of the banana is pureed throughout. Spray two bread pans with non-stick cooking spray and evenly divide the batter between the two pans. Bake loaves for 20-25 minutes or until a toothpick comes out clean.

Now here's your chance to become a loyal Mountain High Yoghurt loving family just like ours! Subscribe to the Mountain High Yoghurt monthly newsletter and download a coupon to save $1.00 when you buy 2 tubs!

We want to hear from you! Try our recipes and let us know what your family thought!

[Food Series] 3 Detoxifying and Anti-Inflammatory Homemade Juices

For years now, I witnessed the debilitating pain that inflammation can cause a body. I have a close family member who has been dealing with the painful issues associated with osteoarthritis and I am always trying new ways to keep their symptoms at bay. I truly believe that diet assists 99.9% of our health and well being, as well as regular physical activity and I am hoping, if you are dealing with any inflammatory dis-ease, these simple and delicious juices might just give you a bit of relief! Enjoy!

Rise and Shine
1/2 Papaya
1 Orange
1/2 cup Pineapple
1/4 teaspoon Turmeric

The Afternoon Anti-Inflammatory
1 Apple
4 Asparagus
3 Celery
1 bunch Parsley

Evening Star
2 Golden Beets
3 Carrots
1 Pear
2 Cucumbers

[Food Series] Roasted Leeks & Carrots

Sometimes I fall in to a rut when it comes to cooking. Chicken and rice, Fish and Broccoli, Pork and ... er, um, rice? As a work-at-home mom, it can be challenging to keep dinner time new and exciting. Sometimes, all it takes is a thick slice instead of a fine dice or slow roasting in lieu of sauteing and out of nowhere you have an exciting and delicious, new dish! That's precisely how this dish came into existence! So incredibly simple, bursting with nutrients and mouth-watering flavor. Enjoy!

Ingredients
6 Carrots
4 Leeks
8 Garlic Cloves
4 tablespoons of Olive Oil

Preheat the oven to 350 degrees. Peel and quarter the carrots, legnthwise. Remove the tough, fiberous outer laters of the leeks, then slice them on the diagonal, about 3 inches thick. Peel the garlic, leaving them whole. Toss everything in the olive oil and bake for about an hour. That's IT! Enjoy!

[Food Series] Watermelon Burrata Salad with Dijon Vinaigrette

Summer is in full swing here in Los Angeles and our fridge has been stocked with a never-ending supply of watermelon for going on 3 weeks now! Not that eating it off the rind ever gets old, but it's so fun to experiment and come up with different presentations. Here's a great way to spruce up a watermelon! A simple summer salad that's elegant enough to serve for company. Enjoy!

Ingredients

1/4 of a baby Watermelon

1 ball Burrata Cheese

2 baby Tri-colored Bell Peppers

3 cups Baby Arugula

2 tablespoons Whole Grain Mustard

1/4 cup Olive Oil

2 tablespoons Rice Wine Vinegar

This summer salad is SO simple! Cut the watermelon off of the rind and cut it into large chunks. Slice the bell peppers and halve the ball of burrata cheese. On a platter, pile on the arugula, then arrange the watermelon, bell peppers and burrata cheese on top of the bed of arugula. In a measuring cup, add the rice wine vinegar, whole grain mustard and olive oil and whisk until it has emulsified, then drizzle the dijon vinaigrette over the entire salad. Serve and enjoy!

[Food Series] Perfectly Crispy Kale

Meet our newest obsession: Crispy Kale Chips! On a scale of one to ten, our kale consumption generally hovers around a seven. Not too bad. But, a few weeks ago I was experimenting with roasting kale, aka making kale chips, and now we're downright obsessed. I say, hey, if you're gonna have an obsession, it might as well be crispy kale! Enjoy!

Ingredients
1 bundle Kale
1 teaspoon Olive Oil
a dash of Sea Salt

Wash and dry the kale. Making sure it's dry is the key to getting it crispy! Preheat the oven to 400 degrees. Pull or cut the leafy part of the kale from its hard spine. Break the tender leaves in to bite size pieces and place on a sheet pan lined with aluminum foil. Pour a teaspoon of olive oil in to the palm of your clean hand and work the olive oil gently through the leaves with your fingers until all of the kale is lightly coated, then sparingly dust with sea salt. Spread the kale out so that it is just one thin even layer, not piled on top of each other and put it in the oven for about 10 minutes. Keep a close eye on it because it goes from crispy to burnt very quickly! If you leave it out overnight, uncovered it will be even more crispy, perfect for a healthy morning snack! Enjoy!

[Food Series] Ultimate MommyHiker.com Make-Ahead Camping Meal Guide

In honor of the fact that we will be in Big Sur in T-minus TWO days, for our first family camping trip of 2014 season, I have carefully and lovingly compiled 15 healthy, delicious and nutritious Make-Ahead Camping Recipes that the whole family can enjoy! Happy Camping!

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Please use the Circle Navigation Bar to Browse the Recipe Guide!

[Food Series] Orange Cilantro Yellowfin Tuna Salad

While most of the country is praying for spring, here in Los Angeles, we are going through a heat wave coupled with the violently dry Santa Ana winds which have been gusting up to 100 mph. The wildfire season has officially started and it's being exacerbated by the fact that we're in a drought. All of this to say, it certainly feels like summer here! So, in an attempt to beat the heat and welcome this weather with open arms, we decided to fire up the grill and what was born was a delicious and simple summer salad! Enjoy!

Ingredients

3 Yellowfin Tuna Steaks

2 Green Onions

A plethora of fresh Spinach

1 cup Grape Tomatoes

2 Oranges

A handful Cilantro

Dressing

1/4 cup fresh-squeezed Orange Juice

1 tablespoon Sesame Oil

1 tablespoon Rice Vinegar

Salt & Pepper

Fire up the grill and allow it to get hot. Meanwhile, lightly coat the Yellowfin Tuna steaks with a drizzle of sesame oil, salt and pepper. Chop the green onions, grape tomatoes, cilantro and peel and slice one of the oranges. In a measuring cup, combine the dressing ingredients with a whisk. Place the tuna steaks on the grill for 5 minutes, then flip and cook for another 5 minutes. In a large serving bowl, pile up a huge helping of fresh spinach, sprinkle the green onions, grape tomatoes, orange slices and cilantro, then toss it lightly with the dressing. Arrange the tuna steaks atop the salad and dig in! I served this with my favorite summertime side dish, Cacık, a cold yogurt and cucumber soup! Enjoy!

[Food Series] Easy Peasy Split Pea Soup

Split pea soup is kind of like an ancient tradition in my family. I grew up on it and so folklore dictates, my family, too will grow up on it. Luckily, it's one of my family's favorite soups. Not only is it so incredibly easy to make, it's also deeeee-licious and packed with tons of nutrition! Enjoy!

Ingredients
1 pound bag of dried Green Split Peas
1 large Spanish Onion
1 cup of chopped Ham
2 Bay Leaves
2 tablespoons of Ground Thyme
Salt & Pepper to taste

Chop the ham and onion. Throw all of your ingredients into a deep soup pot. Fill the pot to about 2 inches below the top. Bring it to a boil, then turn the burner down to medium heat. Simmer, stirring occasionally, for about an hour, or until the peas are cooked to a mushy consistency. For a heartier soup, throw in a few chopped potatoes or even serve over rice! Enjoy!

[Food Series] Wilted Kale, Mandarin and Walnuts

My love affair with kale started a decade ago on a trip to a dusty, u-pick organic farm with a bunch of friends and I haven’t looked back since. As you can imagine, 10 years of going steady with a leafy green begs for reinvention, excitement and an injection of spontaneity! I absolutely love cooking compositions, meals made up in the spur of the moment, improvised from ingredients that are staring you in the face saying, “Pick me! Pick me!” And that is how this nutritious and mouth-watering dish came to be.

I love it mostly because of its versatility and simplicity. It’s a light lunch, a side dish or, toss in some protein and a handful of steamed lentils and it’s a hearty, well-rounded family dinner.

Ingredients

2 bunches of Organic Kale

2 small Mandarins

¼ cup Raw Organic Walnuts

1 tablespoon Olive Oil

1 tablespoon of Water

Salt and Pepper to taste

Begin by cleaning and destemming the kale leaves. Peel the mandarin, separate it into sections and thinly slice each section. Roughly chop the walnuts into bite-sized pieces. In a frying pan, heat a tablespoon of olive oil on medium heat, then add the kale to the pan. Into the kale add a dash of salt and pepper and sauté for 3 minutes on medium heat. Add a splash of water, quickly place a tight-fitting lid on the pan and allow the kale to simmer for 2 minutes. Turn off the stove’s burner and add in the mandarins and walnuts and toss to warm the added ingredients. Serve this up piping hot and enjoy!

[Food Series] Roasted Balsamic Beets with Goat Cheese

I know, beets aren't for everyone. Most people I know either love them or hate them. Luckily, for my family, we all fall in to the LOVE them category! In the last few weeks, we've received a ton of fresh beets in our CSA delivery and I've been experimenting and re-imagining some of my favorite recipes. This one is so incredibly easy and delicious, it's almost a crime! Enjoy!

Ingredients

3 lbs Golden and Red Beets

2 tablespoons Olive Oil

1 tablespoon Balsamic Vinegar

2 ounces Goat Cheese

To roast the beets, preheat the oven to 400 degrees. Remove beet tops (the stalks and greens) and wrap the beets in aluminum foil. Place the beets in the oven for about an hour, making sure rotate them every 20 minutes. If they are really large beets, they might need more roasting time. I generally do the 'squeeze' test. If you squeeze them (with an oven mitt!) and they depress, they are ready! When the beets are done, take them out and set them on the counter and allow them to cool. When the beets are cooled, easily remove the skin with your hands or by gently rubbing them with a paper towel. Slice the beets a 1/4 inch in thickness, sprinkle a few dollops of goat cheese on top and drizzle with balsamic vinegar and olive oil. Enjoy!

[Food Series] 3 Detoxifying and Rejuvenating Homemade Juices

As a general rule, we are not big juice drinkers, especially store bought juice which is chocked full of added sugar and devoid of most of its original vitamins and minerals. We eat copious amounts of fruits and vegetables in our house and, for the most part, I prefer to enjoy all of the benefits of eating the whole food. But in the winter time, when germs are at an all time high and everyone we know is sick, we juice. It's one way to ensure that we get the extra immunity-boosting vitamins and minerals we need to keep us healthy and active. Here are three of our favorites! Enjoy! 

Morning Sunshine
2 Ruby Red Grapefruit
2 Oranges
3 Gala Apples
1 2-inch piece of Ginger

Afternoon Cooler
4 Persian Cucumbers
6 Stalks of Celery
5 Large Swiss Chard Leaves
2 Gala Apples

Evening Calm
4 Large Carrots
3 Beets
5 Apricots
1 Bunch of Parsley

[Food Series] Ginger Butternut Squash Soup

Our family just recently started receiving our produce through a community supported agriculture (CSA) delivery service. Everything is locally grown, seasonal, organic and delivered to our doorstep. When I open my front door, once a week, and our box of goodies is sitting there, it's almost like I won the lottery and can't wait to open it up to see what we've won! This week was a ton of butternut squash, so I decided to make soup! This is a seriously healthy, nutritious and hearty meal, perfect for a cozy, winter family dinner. Enjoy!

Ingredients
2 lbs Butternut Squash
1 tablespoon ground Ginger
3 Bay Leaves
1/8 teaspoon Nutmeg
1/4 teaspoon cinnamon
1 15oz can of low sodium organic garbanzo beans
4 cups water
Pepper
1 tablespoon Pine Nuts
1 Avocado

This recipe is seriously easy!! First peel and remove the seeds from the butternut squash, then cut into one inch cubes. Throw everything (except for the pine nuts and avocado) into a soup pot, bring to a boil, reduce heat to medium, cover and let it simmer. Preheat the oven to 450 degrees. Spread out the pine nuts on a lined baking sheet and toast them in the oven for about 3 minutes, making sure to watch them closely so they don't scorch. Thinly slice the avocado. When the butternut squash is easily mashable with a fork (approximately 20-30 minutes), use a hand held immersion blender to puree the soup, directly in the pot. Ladle the soup into bowls, top with avocado slices and pine nuts and devour! I served this up with leeks in olive oil. Heavenly.

[Food Series] Turkish Meatballs (Köfte)

I'll be honest, Meatballs are my husband's domain. He's the Köfte master. Before this attempt, I had only made them once, so I didn't expect to knock it out of the park! Even the hubby said mine were better than his (on which the jury is still out). Anyway, here it is! The best darn Turkish meatball a New Orleanian ever made! Enjoy!

Ingredients
2 lbs Ground Beef (30% Fat)
1/2 medium Onion
2 Garlic Cloves
1 cup plain bread crumbs
2 tablespoons dried Oregano
2 tablespoons Cumin
1/2 cup fresh Parsley
1 teaspoon Salt
1/2 teaspoon Pepper

To begin, prepare the wet and dry mixture ingredients before handling the ground beef. Finely grate the onion and garlic in one bowl. In another bowl add the plain bread crumbs, crushed dried oregano, cumin, salt and pepper and mix well. Preheat your broiler. In another bowl, place half of the ground beef trying to expose as much surface area of the meat as possible, then add half of the onion and garlic mixture, half of the breadcrumb mixture and half of the parsley and mix until everything is fully incorporated. Make sure not to overwork the meat, otherwise the meatballs won't be as tender. Add the second half of the ground beef and the last of the onion and garlic mixture, breadcrumb mixture and parsley and mix again. Shape meatballs into oblong spheres about an inch in diameter and place in the broiler for about 5 minutes, then flip and broil for about another 4 minutes.

[Food Series] Healthy and Hearty Red Lentil Soup

In the winter months, you can pretty much bet that at least once a week, soup will be served in our house! I just love soup! There's something so warm and cozy about snuggling up to a steamy bowl of soup, how it fogs up the kitchen windows and let's face it, how super easy it is! This red lentil soup is a staple in our house. Enjoy!

Ingredients
2 cups Red Lentils
1 cup Celery
1 cup Carrots
1 cup Onions
1 medium Potato
1 medium Tomato
2 cloves of Garlic
3 Bay Leaves
1 teaspoon Turmeric
1/2 teaspoon Cardamon
1 teaspoon Cumin
1/8 teaspoon Cinnamon
1 tablespoon Salt
1 teaspoon Black Pepper
1 Lemon

To make things really simple, I generally buy a large container of Mirepoix, which is all celery, carrots and onions already diced for you! Genius! If your grocer doesn't carry this, you'll just have to do it the old fashioned way. Also, dice the potato and tomato and finely grate the garlic. Now here comes the hard part: Throw everything into a large soup pot. Fill it with halfway with water, cover and simmer for about half an hour, then uncover and simmer for another 30 minutes, making sure to stir every now and then. Ladle the soup in to your bowl and squeeze a quarter slice of lemon to finish. That's IT! So easy, so nutritious and so delicious! Enjoy!

[Food Series] Roasted Cauliflower, Brussel Sprouts & Leeks

It's pretty common knowledge that our household is cauliflower-obsessed and leeks are something I always have on hand. It goes without saying, we are veggie eaters! If you have veggie eaters in your house, this one couldn't be any easier or more delicious and nutritious! Enjoy!

Ingredients

1 medium Leek

1 head of Cauliflower

2 cups Brussel Sprouts

1/2 cup Olive Oil

Salt & Pepper

Watch how easy this is... Preheat the oven to 425 degrees. Give a rough chop to the leeks and cauliflower. Shave the brussel sprouts. Fully coat the veggies with olive oil and sprinkle with salt and pepper. Spread them evenly out on to a baking sheet and bake for 30 minutes. Stir them, then put them back in the oven for another 30 minutes, then serve with Roasted Chicken or your favorite protein! Enjoy!

[Food Series] Roasted Acorn Squash with Crispy Brown-Buttered Sage and Toasted Pine Nuts

There's just something so inviting and cozy about roasting squash, not to mention the fact that it's pretty much the easiest thing in the world to do! Since the weather here in LA has decided to stay hovering in the high 80s, I decided I would fill my house with the quintessential Fall aroma of cinnamon and acorn squash. Enjoy!

2 Acorn Squash
1/2 cup of mixed grains or rice
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 tablespoons butter
1/4 cup raw Pine Nuts
8 Sage leaves
Salt and Pepper

Preheat the oven to 450 degrees. Cut the acorn squash in half and place seed-side down on a roasting sheet. Bake for 45 minutes or until you can easily depress the outer shell of the squash. When the squash is done, take it out and allow it to cool for 10 minutes. In a pot, prepare the grains or rice. I used Trader Joe's Harvest Grain Blend which is a mix of some fun grains including orzo, baby garbanzo beans, Israeli style couscous and red quinoa. It cooks up, per the directions on the package, in 10 minutes! Remove the seeds from the squash and gently scoop out the inside into a mixing bowl. Add the grains, cinnamon and nutmeg and mix well. Carefully scoop the mixture back into the acorn shells for a cool presentation. In a large pan, melt the butter on low heat, then add the pine nuts and sage and sauté for about 4 minutes. Watch it closely to make sure the butter doesn't burn! Pour butter, pine nuts and sage evenly over the four acorns, serve and enjoy!

[Food Series] Rosemary Carrot and Apple Hash

In preparation for a Sunday football game dinner, I came up with this side dish, hearty enough to feed hungry Saints fans and delicious enough to make again, even for a more refined bunch! I paired it with broiled Salmon and it was a hit! Enjoy!

Ingredients
5 medium Yukon Gold Potatoes
1 large Gala Apple
2 medium Carrots
1 medium Shallot
1 tablespoon fresh Rosemary
2 tablespoons Olive Oil
Salt and Pepper

Chop the shallots, potatoes, apple and carrots into small bite-size pieces and finely chop your fresh rosemary. Preheat your oven to 400 degrees. In a deep pot, on medium heat, saute your shallots in a tablespoon of olive oil for about 3 minutes. Add the potatoes, apples, carrots and the other tablespoon of olive oil. Add salt and pepper and mix well. Cook on the stove top for about 5 minutes, then transfer to a baking dish and roast in the oven for about 45 minutes, making sure to stir them every 15 minutes or so. That's it! So simple and so delicious! Enjoy!

[Food Series] Five Onion Soup with Baked Gruyere Crostini

I look at Onion Soup as if it were a long term relationship. It's warm and comforting and of course, it's a commitment, but it's totally worth every minute! When I make it, I generally prefer the heartier 5 onion soup mainly because I'm in love with leeks and shallots and garlic! I hope you are, too! Enjoy!

Ingredients

6 large Brown Onions

6 medium Shallots

1 large Leek

8 Green Onions

10 large Garlic Cloves

4 tablespoons Butter

2 ups Red Wine

2 ups Beef Stock

2 ups Chicken Stock

4 Bay Leaves

3 teaspoons freshly chopped Thyme

Salt and Pepper

Ok, so get the onion goggles on and get to chopping! Slice the onions, shallots, leeks, green onions and garlic. Add 4 tablespoons of butter to a deep pot on medium low heat and toss in all of your various onion types! Sprinkle in about a teaspoon of salt and then stir the pot. The salt will help the onions sweat. Put the lid on it and let it do its thing! Meanwhile, finely chop your fresh thyme. Stir in the bay leaves and thyme, then cover and let it simmer away! Check in on the onions about every 15-20 minutes, giving them a stir each time. At about the hour and a half (yes! an hour and a half) your onions should be looking pretty soupy. Add the wine, beef and chicken stocks and half a teaspoon of pepper. Allow the soup to simmer for at least another 45 minutes to an hour. Grate about 2 cups of gruyere cheese. Take crusty bread and slice one inch slices. Place them in the broiler til nice and golden brown on both sides! Once the soup has finished reducing, place the soup in an oven safe dish, put the toasted bread on top, then pile on the cheese! Place the oven safe dish in the broiler until the cheese has melted and has started to brown slightly. Then, enjoy!

5 Healthy and Hearty Trail Meals For Toddlers Guest Post for Go Explore Nature

Two things I'm most passionate about in my life are introducing my daughter to nutritious and delicious foods and allowing her to explore, discover and learn from the wonders that Mother Nature has to offer, so when Debi invited me to do a Guest Post on hiking meals for kids I was honored and excited!

Packing lunches on-the-go are pretty commonplace in our household and I have gotten fairly good at keeping the fridge stocked with quick and healthy choices. When doing my weekly shopping I focus on buying a rainbow of fruits and vegetables to ensure our diet is full of vitamin and mineral goodness!

Another trick I learned and implemented early on in motherhood is to intentionally cook extra at dinner time, so there is a nutritious and filling meal already made for lunch the next day! I cook a LOT as it is and doing this saves me time and pot-washing. Win-Win-Win!

One more simple idea I call upon quite frequently are make-ahead meals and am constantly adding new make-ahead meals to my cooking arsenal, Make a bunch ahead and enjoy throughout the week without having to lift a finger! It doesn't get much sweeter.

Here are some of my favorite go-to trail meals! I hope you enjoy!

[Wheat Berry Salad]

I used to be terrified of a wheat berry! Weren't they weird and unusual and hard to cook? As a matter of fact, that couldn't be farther from the truth! 

Just soak 2 cups of wheat berries in water overnight in the fridge, then boil them in 4 cups of your favorite stock, 4 cups of cold water and 2 bay leaves for about an hour. That's it! Rinse and drain them and add whatever tickles your fancy, instant Wheat Berry Salad. I love to add cucumbers, berries and garbanzo beans with a splash of olive oil and lemon.

Want to find out what the other 4 healthy toddler trail meals are? Read the full article at Go Explore Nature!

[Food Series] Healthy and Delicious Oatmeal Banana Bread

Some people say we are a family of Monkeys because, in our house, we go through bananas at break-neck speed. We just can't get enough of them! Banana bread is one of my favorite breakfast foods and a must have make-ahead meal when we go camping. It's also a quick and healthy snack on the trail. This recipe has morphed too many times to count, but feel free to add fun things like semi-sweet chocolate chunks or walnuts. V has a slight nut allergy, so we forgo that for the time being. I love this particular recipe because it's really flavorful without too much sugar and packed with nutrition. Enjoy!

Ingredients
2 1/2 cups of Organic Whole Oats
2 very ripe Bananas
1/2 cup Honey
1 cup Yogurt
2 Eggs
1/2 cup applesauce
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/2 teaspoon Vanilla Extract
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder

Preheat the oven to 425 degrees. Throw the oats in to a food processor until they become a fine, powdery consistency. Into the oatmeal flour, incorporate the other dry ingredients; nutmeg, cinnamon, baking soda and baking powder. Slowly begin to blend in the wet ingredients, starting with the applesauce, then add the 2 eggs, yogurt, bananas, vanilla extract and lastly the honey. Scrape the sides of the processor to ensure there aren't clumps of the dry mixture stuck and all of the banana is pureed throughout. Spray two bread pans with non-stick cooking spray and evenly divide the batter between the two pans. Bake loaves for 20-25 minutes or until a toothpick comes out clean.