We arrived close to the closing time so our choices were limited. However we were greeted by the owner and his mother as soon as we walked in. So, first note is that Buzz’s Bakery is a family run establishment and that alone is an endearing quality for a bakery to have, don’t you think? It was like walking into a friend’s home when his mother had just finished making something homemade and wonderful–like a hug! The bakery is small and clean and everything is right there for you to see. I talked for a while with the owner, Steve, about food ideals ,ingredients, and healthy choices etc. It was like meeting a fellow foodie who had the same REAL FOOD focus. He explained he uses real butter, real sugars and also mentioned the movie Food Inc. He agrees with the rest of the real food community that people should view this movie and grasp the meaning behind it. HELLO STEVE!

After I talked for far too long (remember they were about to close when we arrived? OOPS!) we decided to make our choices. I wanted to try everything soups, pastas, breads, rolls–but we choose a few baked treats to begin with.

Inside Out Whoopie Pie, Brownie, Almond Cherry Scone

There were a lot of things to choose from and the prices were what you would expect from a normal whole food bakery–not from a specialty one–meaning great prices! They also had a few non gluten free food items for that person in your family who is not limited–and they make sure to out source for those so that there is no chance of contamination to the foods they prepare.

We selected the White Chocolate Almond Cherry Scone, the traditional brownie, and the inside out whoopie pie. The brownie in this picture I cut to fit in the shot–they give you a large piece. It was chocolaty and the texture was rich and doughy and exactly what a brownie your mom made you should be like. Perfect!

Biddy helped me set up the pastries for the picture--she adjusted the whoopie pie for me!

The whoopie pie was another win, very rich in texture and flavor–filling your mouth up with sugar and calories and delight. In fact I believe milk was invented just for these whoopie pies–do not tell the cows or their feelings may be hurt. Now, with these two items I want to also add–this is real food and your body knows real food. When I was talking with Steve we were commenting on how you do not have to over eat treats and that eating rich luxurious foods in a normal quantity is fine–we are living beings who hate to be deprived so indulging with a healthy conscious is good for the soul! So–when you eat these foods with the real ingredients you are sated and enjoy the portion they give you. It just tastes so much better than store bought artificially flavored junk that you do not feel like you are missing out on anything!

OK, the last item we tried–that scone! WOW! It was like a baking soda biscuit that your grandmother made in the summer time that she slathered whipped cream and strawberries over. The texture was so perfect, the right balance of salt and butter and almond—the cherries in it were a wonderful addition. I loved these–I want this recipe! If you started every Sunday morning off with a scone like this, there would be no need for church! What a great little cake this was!

We were thrilled with the samples we came away with and we will be heading back to try out the breads and pizza crusts. If you are in the area of North Hampton be sure to stop in–you will be thrilled!

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So–let’s get on with it, shall we?

What the Fudge
1 cup natural peanut butter (crunchy or creamy)
1 cup local honey*
1 cup sunflower seeds
1 cup flax seeds
1 cup organic cocoa powder

Step 1: Heat the honey on medium heat for about 5 minutes then add peanut butter and mix in really well.  You can see in the first image here it is still separate, the honey and peanut butter are just swirling around each other not totally in love as of yet. So–keep mixing till it looks like the next image.

See how it is creamy and thick and rich looking in this second image–make it look like this.  This is the foundation of the fudge and making sure you cook it while doing this and stirring it until it is emulsified will give you that chewy texture that feels so good in your mouth!

Step 2: While still cooking stir in the cocoa powder until completely blended.  It looks good, doesn’t it? Well, do not sample it, it is HOT!

Step 3: Remove from heat and stir in the seeds–you have to fold them in really as mixing is very difficult to do at this point.  Once again, I want to remind you that this is hot…hot hot hot. (OK so I burned myself trying it, can you tell?) Press this seed mixture into a lightly greased pan and slice up while still warm into 1″ cubes. This really should be step 4 but I did not get a picture–you know, because I burned myself and was all preoccupied.

Other good ideas:

–Add some dried fruits like cherries
–Add in different seeds like sesame or some chopped nuts

The Superbowl is creeping up on us real fast so I tried to steer my thoughts to making something party worthy.  Well I ended up eating this for my lunch for a couple of days so…so much for the party but it sure killed a huge craving for nachos I’d been having since I saw a monstrous plate of them at Margaritaville in Las Vegas.  So enough on the cravings and on to the deliciousness.  I love beans.  We eat them several times a week around my house.  I usually make a huge pot from the dry stage but sometimes I just used canned. Even better if I can find ones that don’t have anything added to them.  So this is a Really quick recipe that is truly yummy and worthy of your bestest of buddies.

Creamy Bean Dip
Serves 4 (or 2 if it’s your lunch)

1 can refried beans – you can get vegetarian, no fat, regular…whichever you like

1 ripe avocado

½ c salsa

½ t garlic power

2 T lime juice

No fat greek yogurt for garnish- you can omit

Salt to taste- please taste to make sure you get enough

In a medium bowl, scoop out the avocado and mash really well with a fork.  Add the remaining ingredients and mix really well.  Let sit for 10 minutes and then mix some more.  At this point I heated the dip in the microwave, topped with some yogurt, finely sliced scallions and some really HOT salsa.  But if you like, you can add some cheese, then melt it all in the microwave, then garnish as mentioned above.  Enjoy!

Some other great ideas…

Chopped tomatoes, lots of diced scallions, make your own tortilla chips

vegetables are good for you–I know we should know this but it is so over looked in todays world.  Most people use them as a steamed or boiled boring side dish or try and choke them down in a salad (OK, disclosure i also love salads–if you are choking on a salad I can NOT relate–but I love you just the same.) Here is a fantastic, delicious  way to prepare some vegetables in such an easy way–and so hardy that is can be the entire meal–if you dare!

Vegetables in a Pot
serves 8
16 ounces low sodium pureed tomatoes
1 large head red cabbage cored and chunked
1 large red onion peeled and chopped
10 baby potatoes left whole
1lb baby carrots
2 slices uncured bacon diced
3 cloves garlic
1 sprig fresh thyme
1 sprig fresh sage
1 handful fresh basil leaves
1 sprig fresh rosemary

Add all ingredients to a crock pot and set on medium heat for the entire day–set this and forget this *snaps fingers*

Serve topped with Greek yogurt and a sprinkle of pine nuts.

Nutrients in 1 Serving

I can always tell when the really cold weather has set in here in Wyoming.  Apart from not really wanting to venture outside very often, I find myself cooking stews and soups every week.  The comfort that I know I have a big pot of healthy, heartwarming stew in the fridge for the week makes lunches and the occasional dinner really easy.  Here’s what I cooked up Saturday.

White Bean and Barley Stew
Serves 4 or more

1 large onion chopped

1 ½  c chopped celery

1 t garlic chopped

1 red sweet pepper chopped

1 T olive oil

1 can no salt diced tomatoes

2 cans great northern beans- rinsed

1 carton 32oz  organic chicken or Veg stock

1/3 c uncooked barley

2 bay leaves

1 t oregano

1 t basil

½ t marjoram

1 t sea salt

1 t pepper

½ t or more red pepper flakes

2 T dry parsley or 1/3 c fresh- chopped

In a large soup pot, add the oil and the onion and garlic and sauté for a few minutes.  Add the rest of the chopped vegs and cook 10 mins on medium.  Now add the rest of the ingredients, stir well, bring to a boil and then reduce the heat to a simmer (low) and cook for an hour.  Serve with hot sauce if you are so inclined.  Yummy.  This could also be done in a slow cooker on low heat all day.

Other good ideas…

Fresh spinach would be great added before serving.

Tomato sauce would work well.

A squirt of lemon before serving would be yummy too.

Enjoy!

–Jamie

North America is paying attention food makers! Movies like Food Inc. as well as books recently written; Food Rules by fabulous author Michael Pollan , are causing up a stir. More people are reading labels and wanting to know just where their food comes from. This, as Martha would state, is a good thing!  So, on that note: have you ever read what is IN tomato soup? Sure, tomatoes we think, right? Open a can of tomato soup, pour into a pan add milk or water and heat n’ eat. So, let’s examine the number one favorite brand, Campbell’s Classic Tomato Soup:

Ingredients

Tomato Puree (Water, Tomato Paste)Water, High Fructose Corn Syrup,Wheat Flour, Salt, Vegetable Oil (Corn, Cottonseed, Canola and/or Soybean)Flavoring, Ascorbic Acid, and Citric Acid.

What!? That is not tomato soup–it sounds more like the packaged ketchup at a fast food chain doesn’t it? Thinned out with some oil and water of course. Blech–not what I want to serve to the family at all–I want creamy tomato soup sans sugar and genetically altered corn ingredients. Also, why is there wheat flour in my soup? I could understand a stew but in my soup? Anyway, if you would like a healthier cleaner version of tomato soup–the answer is so tasty and simple!

Real Creamy Tomato Soup

16 ounce can organic tomato puree
1 quart vegetable broth (cheap and easy to make!)
1 cup greek yogurt ( I used full fat for more flavor)
1/2 cup pine nuts
4 fresh basil leaves
1 scallion chopped for garnish

In a large soup pan on medium heat add in the tomato and broth and stir to blend. Once this is  blended and heated through lower heat to medium/low and add in yogurt stirring well.  In a coffee grinder or food processor add the pine nuts and basil leaves and blend till it resembles flour.  Add the nuts and basil gruel into the soup and stir throughly.

Serve in a bowl topped with scallions. YUM!

Other good ideas:

–Hello grilled cheese with bacon as seen above.

I cannot say enough about how awesome salads are to have on hand for your personal path to  greatness um, health and wellness.  Jamie created this beautiful and delicious salad for all our readers to enjoy and devour! YUM!  This salad is super easy to prepare and is filled with nutrients and flavor. (seriously click the image to see how beautiful this salad is! Who wouldn’t want to eat it?)

Barley and Lentil Salad

Serves 3 or 4

½ c chopped scallions

1 c chopped carrots

1 yellow or red pepper chopped

4 ribs celery chopped

1 15 oz can of lentils rinsed

2 ½ c cooked barley

Dressing-

1 t balsamic vinegar

4 t olive oil

1/3 c cider vinegar

1 t spicy brown mustard

1 t sea salt

½ t pepper

2 t Mrs. Dash original flavor

Combine all ingredients and chill for ½ hour.  Serve over a big bed of greens.

Jamie Wilson

Jamie Wilson is a talented and passionate cook, a full time Geologist. and a mother of a very energetic little girl. She strives to feed her family in the best and healthiest way possible.  Struggle with weight related issues is no stranger to Jamie, by using the guidance that Maureen was able to provide She has been able to get herself back on the right track. Recently, Jamie has made some wonderful progress in making the healthy lifestyle changes in her own life. Jamie loves to teach and share her knowledge of culinary delights, so what better way than by sharing a few healthy recipes in a fun and useful cookbook.