Tag Archives: organic

Today: Stonyfield Frozen Yogurt Pearls.

This post is sponsored by Stonyfield.

Spring is 20 days away.  That can mean only two things:

  • Winter is almost (finally) over
  • It’s time to stop thinking about frozen sidewalks, and start thinking about frozen treats

Unless you never stopped thinking about frozen treats.  (And if that’s the case, please add this to the list of reasons why I like you.)

Stonyfield Frozen Yogurt Pearls

I’ve just about reached my limit of frozen temperatures, but frozen treats? Never.  So I was excited to have the opportunity to try Stonyfield Frozen Yogurt Pearls, an innovative collaboration between Stonyfield and Cambridge-based WikiFoods.

Was it love at first bite?  Honestly, I wasn’t sure what to think at first.  Stonyfield Frozen Yogurt Pearls are like nothing I’ve ever tasted before.  Each bite of organic frozen nonfat yogurt comes in an edible, washable wrapper made of organic fruit skin.  

These edible wrappers were developed by Professor David Edwards and his team at WikiFoods and were named one of TIME’s 25 Best Inventions of 2014.  They’re a huge step towards reaching Stonyfield CEO Gary Hirshberg’s dream of eliminating waste and creating the “edible cup.”

Stonyfield Frozen Yogurt Pearls

I had the chance to meet Professor Edwards at Cafe ArtScience in Cambridge earlier this week, and the more I learned about (and… let’s be serious, the more I tasted) Stonyfield Frozen Yogurt Pearls, the more I found to love about these delightful treats.

Yes.  I said delightful.  Much of what I eat is routine, ordinary, even boring.  So when I find myself eating something that feels entirely new and different, and even thought provoking — that’s a delightful shakeup.  Stonyfield Frozen Yogurt Pearls are fun to eat and they’re fun to share.

They’re kid-friendly. Grace doesn’t eat many (or really, any) sweets, but I gave her a taste of a peach and vanilla pearl the other day and she loved it.  The edible wrapper was easy for her to hold (she wants to do everything herself these days) and less messy than a regular scoop of frozen yogurt (I imagine… I’m not quite ready to give that a try).  Plus, I love watching her try new flavors, textures and temperatures.  I bet these would be a big hit with older kids.

I can’t be the only one who has sat down to enjoy a bit of frozen yogurt, only to find myself minutes later wondering where the rest of the pint went.  Stonyfield Frozen Yogurt Pearls are currently sold in single-serve packages (one serving is two pearls and totals 40 calories).  In other words:  built-in portion control. The packaging itself is made from 100% renewable sugarcane.

And they’re, well… pretty.  These pearls look as good as they taste, and make a wonderful presentation whether served whole, sliced… or kabob’d (I am pretty sure I came up with that idea in my sleep and had to make it happen).  From backyard cookouts to elegant dinner parties, I have a feeling Stonyfield Frozen Yogurt Pearls would be a hit at any gathering.  

 If you would like to try these deliciously exquisite treats for yourself, please feel free to use the coupon below.  Stonyfield Frozen Yogurt Pearls are currently available in Whole Foods Market stores in the North Atlantic.

I recommend you treat yo’self to one of each flavor.

Also On Tap for Today:

What has you feeling delighted this weekend?

Today: Lettuce celebrate!

This post brought to you by Organic Choice. All opinions are 100% mine.

I’ve loved having the chance to work with Organic Choice products this spring in an effort to grow (some of) my own food.  It’s ideal for edible gardening and is an easy choice when you’re trying to live a bit more gently and greenly (quoth the lady with the SUV and a secret stash of Elnett).  While my plants aren’t quite gazpacho-ready, the lettuce greens have started sprouting, as have my basil and cilantro seeds.  I’m taking the lazy more reliable route when it comes to tomatoes, and starting with an actual plant, rather than attempt to grow those guys from seed.

It’s still a bit too cool in Boston to keep our plants on the deck, so we’ve been keeping the pots in our kitchen, where I’ve been obsessively checking for growth every chance I get.  I am desperate to keep these little guys alive and well.  So that I can, welp… proudly eat them.

I wanted to spruce up our pots a bit (and keep track of what the heck I had planted), so I broke out my Sharpie oil paint pen and tried to remember how to write in cursive.

The result:  A simple (and dare I say cute?) way to upgrade these $2 pots from the local home and garden store.

You can tell just how much these little lettuce sprouts are craving the sun (I feel you, little guys), growing towards our windows.  I’ve been rotating the pots each morning and afternoon to ensure each plant is getting equal exposure, something we won’t have to worry about once it’s warm enough to bring them outside.

In addition to the caprese salads and heaping bowls of gazpacho I’ve planning for, I’m excited to whip up a few recipes (namely herby pasta with lettuce…) from this book, which has been hiding on our bookshelves for ages.  If you’re looking to learn more about container garden, urban gardening, and growing your own food, I recommend a visit to the Miracle-Gro Learn And Grow library.

While I’m still a few weeks away from being able to harvest anything, I’m really looking forward to being able to share a meal — one that includes food I’ve actually grown — with our family.

In the meantime, you can find me admiring those little lettuce sprouts.

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Also On Tap for Today:

Are you growing any food this spring?  How would you put Miracle-Gro Organic Choice to good use?

 

Today: Organic patio gardening and can’t-wait-for-summer gazpacho.

This post brought to you by Organic Choice. All opinions are 100% mine.

When Nick and I started looking for a new condo (we were expecting Grace and I imagine she was expecting… to not share a room with her parents and dog), outdoor space was at the top of our wish list.  With spring in sight (sort of… right?), I can’t wait to make the most of our new patio, which is conveniently located just off the kitchen.  While bundled up in sweaters, layered with other sweaters, I’ve been day dreaming about growing our own herbs, vegetables and flowers.

Nothing says “Adios, polar vortex!” quite like homegrown produce.

I recently learned about Organic Choice, Scotts’ line of fully organic gardening products, and look forward to incorporating their products into my plans.  Better for the environment than conventional products, Organic Choice is perfect for edible gardening and is available at major retailers.

Organic Soil photo 72859510_22_zps758b34b4.jpg

 I can barely contain my excitement (it spilled over onto Pinterest, where I’ve started a board with all kinds of ideas for planting and potting) at the thought of fresh basil, ripe tomatoes, and fragrant salad greens growing just outside our door.  In little containers (we’re city folks, after all).

We’ve always taken advantage of my parents’ garden, making spicy gazpacho, salsa, polenta pizzas topped with fresh herbs, summer rolls and crisp salads with their tomatoes, greens, and vegetables.  I am hoping I can convince my dad to help keep our patio plants alive… perhaps in exchange for some of that gazpacho?

Can’t-wait-for-summer gazpacho

Ingredients:

  • 3-4 large tomatoes, roughly chopped
  • 1/2 large red onion, diced
  • 1 English cucumber, peeled and chopped
  • 1 bell pepper, chopped
  • 3-4 cloves of garlic
  • 1 handful of fresh cilantro
  • 1 handful of fresh parsley
  • Olive oil
  • Red wine vinegar
  • Salt and pepper to taste

Directions:

  1. Add tomatoes to the bowl of your food processor or blender and pulse until nearly smooth.
  2. Add cucumber, onion, garlic, cilantro, and a drizzle each of olive oil and red wine vinegar and blend until you reach desired consistency.
  3. Season with salt and pepper.
  4. Be thankful winter is nearly over.

Time to peel off a layer of sweaters, finish off a bowl of gazpacho, and start putting those gardening plans into action.

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Also On Tap for Today:

Do you have spring planting plans?  Or tips for city gardening?

Today: What’s wrong with this picture?

Because it’s Friday, and we could all use a laugh, I will let this screenshot (captured while placing a Superbowl-sized Peapod order) speak for itself.

Click to enlarge

In this case, I advocate choosing conventional over organic produce.

Also On Tap for Today:

Let’s hear it: Patriots or Giants?

Today: Twenty is plenty.

[tweetmeme source=”elizabethev” only_single=false]On any other Tuesday, I’d be at the office, working to bring home the imitation bacon bits.  I spent today, however, running through the streets of South Boston, the South End, the Back Bay, Brookline, Chestnut Hill and Newton.  For hours.  With work events keeping me busy all weekend, I took today off to get ‘er done.  By the time I made it back to our condo, I had logged nearly twenty-one miles.  Twenty would have been plenty, but I wasn’t about to take an ice bath at a stranger’s place a mile from home.

After a good cry (I am not sure why the waterworks seem to turn on after the 15 mile mark, but a light breeze or falling acorn could make me weep after a certain point) and a quick shower, I housed two bananas and essentially anything else I could get my hands on, and headed to the gym.  Sort of.  Sarah at Stonyfield Farm kindly invited me a few fellow bloggers to take a yoga class at Equinox, followed by a chat with one of Stonyfield’s nutritionists.  In other words, this invitation was exactly what the (imaginary) doctor ordered following this morning’s long run.

I was the first to arrive and got a chance to chat with Roger Kuhn, our yoga teacher for the event.  He was kind enough to incorporate a hip sequence at the end of class, something he highly recommends for runners.  The class was a great mix of flow and postures, and felt both relaxing and challenging.  At one point, my legs were shaking like… I don’t know… something that shakes a lot.

After class, we headed to Equinox’s main studio for yogurt (jackpot!) and some no-nonsense nutrition advice.  In addition to being a nutritionist, Mary Kennedy is an experienced marathon coach and offered five takeaways for fueling an active lifestyle.  Her reminder that behavior change and setting smart goals is at the core of healthy living really resonated with me.  It’s one thing to know it all (or a lot, at least), and it’s another thing to really plan for smart pre- or post-workout fueling.  I feel like today’s event could not have come at a better time.

I’m looking forward to spending the next 19 days cutting back on my mileage, focusing on smart eating, and getting plenty of sleep.  Twenty may have been plenty today, but twenty-six-point-two awaits.

Is this a bad time to admit that I ate ice cream for dinner?  Probably.  

Also On Tap for Today:

Do you have your eyes on a prize?  How do you stay on track?

Today: Ma’am, your epidermis is showing.

[tweetmeme source=”elizabethev” only_single=false] The older I get, the more refined my sense of humor becomes.  Clearly.  Fortunately, I moisturize on the regular, so I have the dewy complexion of a eleven year old, which is right on par with my emotional maturity.  Speaking of eleven year olds, if you passed sixth grade science, you know that the skin, or epidermis (from the Greek, dear spelling bees, meaning upper skin),  is our largest organ.

Oopsies, wrong organ.

[Photo source]

As I was reminded at last night’s Whole Foods Market Whole Body showcase, what you put on your body is just as important as what you put in your body. You body ultimately absorbs whatever products and chemicals you slather on your skin, which gives me great pause when I consider the body glitter craze of the late nineties.  I am pretty sure I can break out in hives on command, so I have always been extra careful about which products I use, but I certainly have a lot to learn.  About mostly everything.  I was like a veritable loofah last night, soaking up all kinds of information.  Let’s wring it all out, shall we?

Inside each Whole Foods Market is a heavenly little section called the cheese department.  The is also a section equally as heavenly, called Whole Body.  Whole Body features carefully selected products that can be characterized as quality, safe products with an emphasis on natural ingredients– plant-based, naturally-derived, with pure essential oil fragrances, gentle preservatives, and non-petroleum ingredients.  In other words, no Bonne Bell Lip Smackers.  Oh, and no Whole Body products are ever tested on animals (obvi).

I had the chance to meet some of the glowing (seriously, these people practice what they preach) faces behind many of Whole Body’s featured brands last night.  The event had sort of the same appeal as my favorite farmers’ market up the street: we enjoyed the opportunity to connect with the people who care about the product, and learn a bit about why and how it should be used.  This is how I found myself smelling all kinds of lotions, serums and spritzes, enjoying a facial on my hand (a handcial?), sipping an elderberry elixir, and eating goji berries, mulberries and chocamole on a Tuesday night.  Yes.  Chocamole.

My first stop was the Kiss My Face table.  I’ve long been devoted to the brand and loved chatting with their lovely representative about their new products, and their partnership with Seeds of Peace, the recipient of 10% of sales of their new castile soap, aptly named Peace Soap.  You can learn more about that partnership and the great work that Seeds of Peace does here.  Doing good while looking good?  I’ll take a piece of that.

I was similarly attracted to the partnership between Mineral Fusion and the National Coalition Against Domestic Violence and many of the other brands represented that have relationships with organizations dedicated to environmental protection, land preservation and other important issues.   Cause marketing is such a brilliant way to attract consumers, while elevating organization’s public profiles and often channeling valuable resources.  As someone who runs a non-profit, I always love to see how brands interact with causes.

This post has officially reached “bordering on way too long, sister” status, so I will wind things down for now, with the threat promise to be back with more soon.  In the meantime…

If you’re interested in learning more about keeping your body “fit and sassy both inside and out,”  I recommending visiting the Whole Body website, which is ripe with information about quality, safe, natural health, beauty and wellness products.  They also offer great resources on a variety of topics, including health and wellness for young adults, supplementing with superfoods, and how to create a spa experience at home.  Given the wealth of products I received last night, I am quite certain a spa day (or month!)  is in the cards.  Someone bring me my slippers.  Please.

Also On Tap for Today:

  • Returning to the Heights to steer impressionable undergrads down the career path at an alumni/career center event
  • Owl jokes are the new pirate jokes
  • Invent a new type of laundry that washes and dries itself …psssssssh

If you had a million dollars to give away, which cause (or beauty product) would you donate to (buy)?

Today: Smoothie operator.

Berry good (with a bit of basil):

  • Handfuls of frozen organic blueberries and raspberries
  • 6 leaves of organic basil
  • 2 teaspoons of milled flax seeds
  • 1/4 cup 0rganic vanilla yogurt
  • 1/4 cup unsweetened almond milk

Trust me on the basil.  It adds tremendous kick (but be forewarned: it also adds the risk of green bits between the teeth).

What are your favorite smoothie and juice recipes?