Tag Archives: 30 days of healthy indulgences

30 Days Of Healthy Indulgences: Raw Winter Salad (Råkost Salat) By Katrine J. van Wyk

By Katrine J. van Wyk , Holistic Health & Nutrition Coach

I love this bright, fresh and crispy salad!

It is packed with bright colors and sweet flavors. The C-vitamins from the orange and root vegetables are great for fending of the cold’s and flues of the season.

This salad is a staple on Norwegian dinner-tables, often accompanying pan fried fish and boiled potatoes.

Raw Winter Salad (Råkost Salat)

  • 1 rutabaga
  • 4 carrots
  • 2 stalks cellery
  • 1/2 cup raisins
  • 1 bunch parsley
  • The juice of one orange
  • salt & pepper

Peel the rutabaga and carrots and cut into thin strips using a mandolin or vegetable peeler. You can also grind it more finely. Whatever rock’s your boat!

Mix in the raisins and finely chopped celery.

Add the orange juice.

Add parsley, salt and pepper to taste.


Katrine J. van Wyk is a holistic health and nutrition coach based in New York. To learn more about her and her services, visit her website here.

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes!

30 Days Of Healthy Indulgences: Yummy And Healthy Coconut Champagne Cupcakes

“Just one more please”,  my little one says as he reaches for his second cuppy cake as he calls them, eyes wide waiting for my reaction as his dimples take center stage and my smile follows with “okay, one more”.

We love to indulge in cuppy cakes! So I had to find a healthier version so they can be enjoyed guilt free. If you end up trying these recipes get the kids involved, they just love being in the kitchen!

So what makes these cupcakes a healthier option? Coconut use is one way we make them healthier. Coconut is a natural sweetener that helps keep calories low and you can use it in all kinds of recipes. Another item we use is applesauce, this helps to cut the fat and of course that means fewer calories.

Coconut Champagne Cup Cakes
2 1/2 cups self-rising organic flour
2 cups granulated brown organic sugar
2/3 cup unsweetened cocoa powder
1/2 tsp sea salt
2 tsp baking soda
6 tbsp unsweetened applesauce
2 1/4 cup organic milk
1 tsp pure organic vanilla extract

1 cup organic soy milk
2 tbsp organic granulated brown sugar
2 tbsp organic cornstarch
1 cup flaked coconut

Champagne Frosting:
1/2 cup organic butter, softened
4 cups organic powdered sugar
1/4 cup champagne (replace with organic milk for kids)
1 teaspoon organic vanilla

Complete the coconut filling first. Combine in a saucepan, the milk, sugar and the cornstarch, using a whisk. Bring to a boil and remove it from the burner and let it cool for about five minutes. Next stir in your coconut, cover with plastic wrap and place into the refrigerator for about an hour.

Next, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Set aside in the refrigerator until the cupcakes cool.

Next up cupcakes!
Preheat oven to 375 degrees Fahrenheit (190.5 degrees Celsius). Combine all dry ingredients in a mixing bowl. In a different bowl, mix together the applesauce, milk and vanilla extract. Now you are ready to stir in the mixed dry ingredients. Now the batter is complete and you can fill your cupcake papers halfway full. Add in about one tablespoon of the coconut filling into the center of the cup and then cover it with another bit of the cupcake batter.

Bake the cakes for about 25 to 30 minutes and once cooled top with frosting and sprinkle a little cinnamon on top.


From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes!

30 Days Of Healthy Indulgences: Gluten-Free Vegan Chocolate Protein Bar From YogaEarth

By Daniel Cook, Founder of YogaEarth

We all want to indulge our chocolate sweet tooth, but we need to be getting important nutrients and not just empty calories.  With the holiday rush coming, and soon-to-be holiday feasting (often far from our favorite healthy food sources), it just gets harder to eat right.

Here’s one simple way to go beyond the bland of “guilt-free” treats and actually nourish yourself while enjoying “intelligent indulgence.”  How?

YogaEarth, the company I founded in 2008, develops advanced food and nutrition products with guidance and input from our close-knit community of yoga teachers, athletes, health experts, and ordinary folks across the country.  The excitment about helping to build better products actually brought thousands of new fans to our Facebook community to suggest flavor ideas, ingredients, and benefits.  That’s how we developed our new Keen-Wah Decadence Chocolate Chia bar – possibly the first “crowd-sourced” snack bar on earth. 

It’s a totally unique bar, moist, fluffy, rich, and crunchy, with a deeply satisfying finish.  But take a look at the ingredients and we hope you’ll be impressed: Keen-Wah Decadence was carefully formulated to provide an alternative to the bars that typically rely on dairy and soy-protein (and are so sweet they make your teeth hurt).

Keen-Wah Decadence is Gluten-Free, Vegan, and has no soy protein.  It’s also a complete protein, with quinoa, chia seed, and brown rice protein.  It’s loaded with Omega 3 fatty acids (the type we all need for a healthy heart, brain, and joints).  Plus, it’s sweetened with low-glycemic coconut sugar, so it won’t spike your blood sugar the way other bars do, but it’s still perfectly delicious – YUM!

Whether you need a long-lasting energy boost while you dash through your holiday shopping, or just a nourishing alternative to your aunt’s christmas cookies, Keen-Wah Decadence delivers just the right mix of ‘healthy’ and ‘bliss,’ or as we call it, “Intelligent Indulgence.”

Take a look at the ingredients:
Almond butter, coconut nectar, Peruvian cacao powder, chopped almonds, cacao butter, Peruvian cacao nibs, chia seeds, sprouted quinoa flour, quinoa crisps, brown rice protein powder, Himalayan sea salt, Chocolate Coating: Dark chocolate (evaporated cane juice, cocoa butter, chocolate liquor, soy lecithin)

We’re offering a special holiday discount of 20% off a box of 12 bars right now.  Just use the coupon code “INTENT” at checkout.  Consider it an early holiday present from us and the community that helped develop this bar. Enjoy!

YogaEarth was founded in 2008 through a national community initiative to create the first ever nutritional system to synergize with the practice and living of yoga.  Our Balance and Vitality superfoods supplements were conceived and tested by 250 yoga teachers from every discipline and geography across 35 states. We have since brought our collaborative product development to organic foods, natural beauty, yoga practice products, and products to support you in your journey through practice and life.  Our products represent the next generation in practical elegance, boundless eco-design, timeless quality and philanthropic stewardship. To learn more, visit www.yogaearth.com


30 Days Of Healthy Indulgences: Pecan Crusted Tofu with Golden Gravy

Pecan Crusted Tofu with Golden Gravy
Makes: 8 small cutlets (serves 4)
Prep Time: 15 minutes
Cook Time: 20 minutes
Tofu Marinade
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 2 cloves garlic, pressed or minced
  • 1 14-ounce package extra firm tofu, drained well
Tahini Spread
  • 1/4 cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water
  • 1 teaspoon soy sauce
Coconut Pecan Crust
  • 1/2 cup plus 2 tablespoons chopped pecans
  • 3 tablespoons dried shredded coconut
  • 2 tablespoons minced Italian parsley
  • 1/2 teaspoon ground cumin or chile powder, optional
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon sea salt, or to taste
1. Preheat the oven to 375°F. Place all of the tofu marinade ingredients in a 9 inch by 13 inch casserole dish and stir well. Slice the tofu lengthwise to form 4 cutlets. Slice each cutlet in half diagonally to yield 8 triangle shaped cutlets.
2. Place the cutlets in the casserole dish and allow to sit for 5 minutes, flipping occasionally. Place the casserole dish in the oven and bake for 10 minutes.
3. Meanwhile, combine the tahini spread ingredients in a small bowl and mix well. Depending upon the consistency of the tahini, you may need to add some water to get a smooth consistency.
4. Place all of the crust ingredients in another bowl and stir well.
5. Remove the tofu from the oven. Spread a thin layer of tahini on each cutlet and top with the pecan crust. Return to the oven and bake for an additional 10-15 minutes before serving.
~ Replace the tofu with tempeh or portobello mushrooms.
~ For added flavor, try toasting the pecans and the dried coconut. To do this, place them on separate baking sheets and bake in the 375°F oven until golden brown. The pecans will take approximately 8 minutes, and the coconut will take approximately 3 minutes. Be careful not to overcook.
~ You can replace the pecans with other chopped nuts such as walnuts, pistachios or macadamia nuts.
~ Replace the Italian parsley with other fresh herbs such as basil, dill, or cilantro.
Golden Gravy
Makes 4 cups
  • ¼ cup flour
  • ¼ cup + 1 tablespoon safflower oil
  • 1 ½ cups onion, half moon slices
  • 1 cup shiitake mushrooms, sliced
  • 4 teaspoons garlic, minced
  • 2 ½ cups water or veggie stock
  • ¼ cup nutritional yeast
  • ¼ cup wheat-free tamari or soy sauce
  • 1 tablespoon dried or fresh sage, minced
  • ½ teaspoon fresh ground black pepper
  • sea salt – to taste
1. Create a roux by combining flour and ¼ cup oil in a small bowl and whisking well.
2. Place remaining tablespoon of oil in a sauce pan on medium high heat. Add onion and garlic and cook until onions are translucent, approximately 5 minutes, stirring frequently. Add water, nutritional yeast, tamari, sage and bring to a boil, stirring frequently.
3. Reduce heat to simmer, add roux and stir constantly until sauce thickens. Add salt and pepper to taste.
Serving suggestions
~ serve over mashed potatoes (see the Garlic Mashed Potatoes recipe in The 30-Minute Vegan), pasta, rice, tofu or tempeh cutlets.
~ try replacing sage with other fresh minced herbs like parsley, dill or basil.
~ you can also create the roux by cooking the flour and oil over high heat for a few minutes until the flour browns this will impart a rich flavor and darker color to your gravy.
From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes!

30 Days Of Healthy Indulgences: Soybean Sprout and Persimmon Salad

(Recipe from “Flavors First: An Indian Chef’s Culinary Journey” by Vikas Khanna)

Soybean sprouts are garnering increasing attention as a modern vegetable that not only taste delicious, but are also highly nutritious. In this recipe the sturdy, crunchy sprouts are combined with the Fuyu variety of persimmons which have exceptional flavor when ripe.

The bright orange fruit is the national fruit of Japan and contains no fat and has a high content of fibers, vitamins A and C, and natural sugars.

Serves 4

  • 6 ounces soybean sprouts, or bean sprout of your choice
  • 1 large ripe persimmon, peeled and sliced
  • Juice of 2 lemons
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon chili flakes
  • Salt to taste

Gently toss all the ingredients and serve chilled.

Vikas Khanna is an award winning, Michelin Starred Indian chef, restaurateur, food writer, filmmaker, humanitarian and the host of the TV Show MasterChef India. He is based in New York City. To learn more about Vikas Khanna, visit his website www.vkhanna.com

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

PHOTO (cc): Flickr /  LensENVY

30 Days Of Healthy Indulgences: Lentils With Roasted Red Peppers, Dill, Mint and Feta

This feels surreal to say, but last week my husband suffered  a heart attack during which he flat-lined four times. Which means I watched him die.

This was my greatest nightmare realized, one that I had been warning him about and attempting to help him avoid for years. But even my deepest fears didn’t prepare me for the heart attack itself, which was more violent and more horrific than anything I had even imagined.

Today I am so grateful that he is alive and getting healthier everyday and I know that he will probably live a much longer and more present life because of it.

I, however, am struggling.

Heart attack survivors often struggle with anxiety and depression, but I am coming to realize that their spouses may bear an even larger emotional burden.

One reason is that health-care support often focuses almost exclusively on survivors.  The situation is compounded by the fact that spouses often are forced to assume the roles the patient had, at least for a while.

Duties are multiplied even more by the tragedy itself, such as keeping family and friends in the loop with phone calls, emails and texts, time spent reassuring family members, readying the house for the return of the patient, combined with a lack of sleep and exercise, all while the patient is getting excellent care.

The emotional turmoil that pulls at the spouse is a tornado of guilt, gratitude, sadness, anger, relief, and even resentment.

The patient is feeling loved and cared for and is appreciating the miracle of being alive. The spouse is still getting caught up on laundry, attempting to sleep, cleaning up the aftermath of the tragedy, doing heart-healthy grocery shopping, and trying to cope with the constant flashback images of watching our partners die.

Don’t get me wrong. As a spouse, we too are surrounded with love from family and friends and many others who offer to help. I personally had ten dinner meals delivered for a week and half from dear friends. The cards and phone calls often moved me to tears and filled me with wonder and gratitude.

I am also deeply grateful that my best friend is alive and didn’t leave this family. He is dearly loved, valued and needed. One minute, I comfort myself to sleep by putting my hand over his gently beating heart and then in the next minute I want to jump up and slap him for not taking my concerns seriously.

We now have a new normal. The snoring that once kept me awake now lulls me to sleep because I know my husband is breathing.

It is now up to me, the spouse of a heart attack survivor, who must now (as my husband begins taking back part of his daily routine) begin refilling my own reservoir.

Yes, being surrounded with all of this love helps. So does really easy, quick, heart-healthy recipes such as…

Lentils With Roasted Red Peppers, Dill, Mint and Feta


This simple vegetarian dish comes together in just 30 minutes, making it a good choice for a protein-rich weeknight dinner.


  • 1 cup brown lentils, picked over and rinsed
  • 1/4 cup extra-virgin olive oil
  • 1 cup chopped onion
  • 1 clove garlic, grated
  • 1 12-ounce jar roasted red peppers, rinsed, drained and chopped into 1/4-inch pieces, about 1 1/2 cups total
  • *½ cup sun dried tomatoes
  • 1/2 teaspoon coarse salt (I omitted and added fresh lemon juice for heart health)
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons chopped fresh dill (divided)
  • 2 tablespoons chopped fresh mint (divided)
  • 1 tablespoon red wine vinegar
  • 1/2 cup crumbled feta cheese
  • *Lemon juice


Cook the lentils in a large pot of gently boiling water just until tender, 15 to 25 minutes. Drain.

While the lentils are cooking, heat the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the onion and cook over medium-low heat, stirring frequently, until soft and golden, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the red peppers, salt and black pepper. Keep warm over low heat.

Add the cooked lentils, 2 tablespoons of the dill and 1 tablespoon of the mint and cook, stirring, until heated through, about 5 minutes. At this point I also added sun dried tomatoes (great for the heart) which added texture and sweetness. Sprinkle with the vinegar and stir to combine. * I also added lots of fresh lemon juice….yummy.

Spoon into a serving dish and sprinkle with the feta if desired. Top with the remaining 2 tablespoons dill and the remaining 1 tablespoon mint.
From “Fresh & Fast Vegetarian” by Marie Simmons, Recipe Published November 8, 2011 in The Oregonian

These delicious lentils are wonderful served with Tuna or halibut baked in parchment with olive oil, capers, red peppers and thyme.

 Want to literally keep your heart happy? Eat lentils.

* Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.

 A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as lentils, helps prevent heart disease.  

Lentils’ contribution to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these little wonders supply.  Lentils’ magnesium  puts yet another plus in the column of its beneficial cardiovascular effects. Magnesium is Nature’s own calcium channel blocker. When enough magnesium is around, veins and arteries breathe a sigh of relief and relax, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body. Studies show that a deficiency of magnesium is not only associated with heart attack but that immediately following a heart attack, lack of sufficient magnesium promotes free radical injury to the heart.

When researchers analyzed this data in relation to the risk of death from heart disease, they found that legumes were associated with a whopping 82% reduction in risk!!

Heres to your heart health and to all those whom you love!

Bon Appetit and Namaste!

30 Days Of Healthy Indulgences: Decadent Apple Crumble Recipe

Autumn and winter are the perfect time for organic apples.  I remember back in my younger days where I would always order apple brown betty or apple crumble as my dessert to end any restaurant meal.  It was yummy and decadent to my palate.

Now that I’m super conscious of what I eat, I adapted this recipe so that it is still decadent to the palate, but has no refined sugars or flours.

This rich tasting, yet comforting dessert can actually be prepared with a minimum amount of fuss and you can even put it together one day earlier and just pop it into your warm oven when you’re ready to eat it!

This recipe should serve up to 8 people.


  • 4   cups of fresh (organic) apple pieces skinned
  • 4   tablespoons pecan flour
  • 4   tablespoons almond flour or meal
  • ¼  teaspoon of pure vanilla or almond extract
  •      Zest and juice from 1 lemon


  • ⅔  cup unsweetened flaked coconut
  • ⅓  cup almonds, coarsely chopped
  • 5   tablespoons almond meal or flour
  • 5   tablespoons rapadura sugar
  • 3   tablespoons roasted walnut oil
  • 1   tablespoon coconut oil


1. Preheat your oven to 400°.  Gently toss all of the filling ingredients in a large bowl. Transfer to an 8 x 8 inch glass baking dish, lightly coated with coconut oil or your favourite cooking oil.

2. Combine all the topping ingredients in a medium bowl.  Sprinkle this over the fruit Bake for 40 – 45 minutes, until it is hot and bubbly.  After the first 10 – 15 minutes, cover loosely with foil to avoid over browning.  Cool it slightly and then serve!

Be adventurous and creative. I’ve found this recipe also works well with frozen raspberries or blueberries!  Almost every alternative sweetener is great to use too!  Just adjust the quantity, depending on sweetness. You will find almond and pecan flour in most natural grocery or health food stores.  Coconut oil is packed in jars, is high in medium chain fatty acids and is great for all your cooking needs

Decadent tasting and a healthy indulgence.  It doesn’t get much better than this!

PHOTO (cc): Flickr / FotoosVanRobin

30 Days Of Healthy Indulgences: Butternut Squash, Coconut and Lemongrass Soup By Lorena Garcia

By Lorena Garcia (www.cheflorenagarcia.com)

Whipping this soup in the blender adds body and makes the naturally creamy butternut squah puree even lighter. For an extra hit of coconut flavor, add ½ cup shaved unsweetened coconut to the blender along with the soup (strain the soup after pureeing for a super smooth texture).


  • 1 Large Butternut Squash, peeled, halved, seeded, and chopped into 1-inch pieces
  • ½ teaspoon Kosher Salt
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Unsalted Butter
  • 2 Large yellow onions, chopped into 1-inch pieces
  • 2 Carrots, sliced crosswise into 1-inch lengths
  • 2 Celery stalks, sliced crosswise into 1-inch lengths
  • 2 Leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise
  • 2 Lemongrass Stalks, trimmed
  • 1 Large Zucchini, trimmed, halved lengthwise and sliced crosswise into 1-inch lenghts
  • 2 Bay leaves
  • 1 cup Dry White Wine (such as pinot grigio)
  • 5 cups Chicken Stock or Vegetable Broth
  • 1 Bunch Fresh Cilantro, roughly chopped
  • 1 tablespoon Toasted, Shredded Coconut (optional)
  • 1 15-Ounce can of Coconut Milk.


Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil

Place the butternut squash on the prepared baking sheet, season with the salt and paper, and toss with 1 tablespoon of the olive oil. Roast until lightly caramelized and a paring knife easily slides into a piece of squash, about 1 hour. Remove the squash from the oven and set aside to cool.

Melt the butter with the remaining 1 tablespoon of olive oil, in a large pot over medium-high heat. Add the onions, carrots, celery, leeks, lemongrass, zucchini, bay leaves, and roasted squash and cook, stirring often, until the vegetables soften and turn golden brown around the edges, 8-10 minutes.

Pour in the white wine and bring to a boil, stirring and scraping up any browned bits from the bottom of the pot. Once the wine is mostly evaporated, pour in the chicken stock and bring it to a boil. Reduce the heat to medium-low and cook until all the vegetables are soft, 10 – 12 minutes. Turn off the heat and discard the lemongrass and the bay leaves. Set the soup aside to cool for 20 minutes.

Transfer one-half of the vegetables and broth to a blender jar. Cover and pulse a few times to release the steam. Add one-half of the coconut milk and puree the mixture until it’s completely smooth.

Transfer the soup to a clean pot. Repeat with the remaining vegetables and broth, and coconut milk.

Bring the soup back to a simmer over high heat, reduce the heat to medium-low, and simmer for 5 minutes. Turn off the heat. Divide the soup among eight bowls and serve sprinkled with cilantro and toasted coconut (if using).

Lorena Garcia is one of the country’s leading Latina chefs. She has just released her first cookbook New Latin Classics, which is her favorite Latin recipes with a healthy, American twist. To learn more, visit www.cheflorenagarcia.com

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

30 Days Of Healthy Indulgences: NibMor’s Raw Truffles Recipe

Are your holidays leaving you in a holiDAZE? Do you want healthier options but still want to enjoy the special flavors of the season – chocolate, cinnamon, ginger and more? These raw truffles can be made in minutes by any cooking novice or pro, are portable, last several days, and make a wonderful hostess gift…that keeps on giving because they are made from quality ingredients that deliver nutrient balance for optimal Mom Energy  (and optimal energy for all the non-moms too!)

So as you plan your holidays (or when you freak out because you didn’t plan) grab the ingredients, dump, mix n roll…and you will see your way a little more clearly (and happily) through this year’s holidays. All of the ingredients for the truffle, along with Ashley’s book, ‘Mom Energy,’ can be purchased at www.HappyBellyBags.com.

NibMor’s Raw Truffles (Recipe by  NibMor co-founder Heather K Terry)

For truffle:
1 1/2 cups walnuts
1 1/2 cups almonds
½ cup cacao powder
2 tbsp chia seeds

2 tbsp hemp seeds
14 majool dates (soaked)
agave or maple syrup to taste

For coating:

cacao powder, tempered chocolate (we use NibMor’s Daily Dose of Dark 72%), shredded coconut or NibMor’s Drinking Chocolate mixes

Use a food processor to combine the nuts first.  Slowly add in cacao powder and flax. Add the dates a few at a time, you may have to stop the food processor and scrape down the sides.  Add agave or maple syrup.  Mixture should not be watery but clumpy and dough like.  Form into desired size truffles and roll in cacao powder, coconut, or tempered chocolate.

Makes roughly 40 truffles.

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

30 Days Of Healthy Indulgences Special Giveaway: Kid’s Portion Plate, Placemat And So Easy Toddler Food Cookbook From FreshBaby.com

In celebration of our first-ever 30 Days of Healthy Indulgences series on Intentblog.com, we are giving away one prize pack that includes a kid’s portion plate, two-sided placemat and So Easy Toddler Food Cookbook courtesy of FreshBaby.com. Do you have your own family of young children, or know somebody with young children? This prize pack makes for the perfect healthy family gift for the holidays.

To enter giveaway for a chance to win:

Starting today, all you need to do is comment on this blog post or post on our Intent.com Facebook wall a one-sentence description of your favorite healthy and indulgent food. It can be a snack, a meal, a dessert–anything that is healthy and delicious! 

Giveaway starts today on November 30, 2011 and ends on Wednesday, December 7 2011 at 11:59PM pST. Contest winner is limited to U.S. residents only. Looking forward to reading your responses!

Read below for photos and a more detailed description from Freshbaby.com of the products included in the give-away:

As parents and caregivers, we know you want to do what is best, and often a quick reminder can help make it easier to choose foods wisely.


Fresh Baby has developed new products to help support your efforts to make smart food choices and raise healthy, active kids.

Earlier this year, we joined forces with the USDA in a strategic partnership. Our role is to help communicate their key messages on healthy eating. Our My Plate Collection is designed to make toddler mealtimes simpler and healthy. The collection will include a four-section plate, 4 oz. drinking cup, two-sided placemat and three-piece silverware set.

The entire collection is not currently available for sale, however the prize pack includes a Kid’s Portion Plate, two-sided placemat and a copy of the So Easy Toddler Food Cookbook.

Our Kid’s portion plate provides you with a little extra support in making your child’s mealtime healthy.  The plate contains 4 divided sections that are appropriately sized for fruits, vegetables, proteins and grains, while the easy-to-read, colorful theme emphasizes a healthy and active lifestyle including eating the colors of the rainbow.  The plate is constructed from 100% Melamine.  Lead, BPA & Phthalate Free.  Dishwasher Safe.  NEVER Microwave.

Fresh Baby’s Healthy Foods & Activity Placemat combines healthy eating and being active for mealtime fun!  The two-sided placemat features an one side with popular activities and game idea for parents and caregivers with fun pictures of age-appropriate activ

ities that reflect the developmental needs of children ages three to five.  The healthy eating side demonstrates food group portions, aligned with the USDA My Plate guidelines, including fruits, vegetables, proteins, grains and dairy.  The place mat is made of clean plastic (#5 PP) and is lead, BPA and Phthalate free.

The So Easy Toddler Food cook book provide survival tips and simple recipes for the toddler years.  This 48 page cookbook features family-friendly, simple recipes making it convenient to make meals healthy.  The 35 recipes, with photos, including USDA nutrition facts and information as well as practical advice for toddler eating behaviors and healthy eating.  Available in English or Spanish.

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