Wednesday, April 15, 2015


I am not a fan of grocery store hopping, but one item I rarely purchase at a regular grocery store is bread. I make trips to the BAKERY OUTLETS. They have buns, bagels, whole wheat bread and more. I buy what we need for 2 weeks, keep it in my cold storage or freezer. Best part is, I almost always get something free when I leave.

Here in Utah County we have  two Sara Lee locations one in Orem and one in American Fork. Franz Bakery outlet is located in Provo just near the Center Street and I-15 on ramp. Bread that normally cost $3.00 per loaf can be purchased for under a dollar. True, the bread is usually close to the date but when you use it or freeze it quickly you save a lotta dough. HA HA

Did you know you could use your SNAP benefits at the Outlets????
I spoke with a manager at the Frantz bakery last week and he mentioned that Utah has the lowest use of SNAP benefits at the bakery locations. Franz also has coupons for free bread or buy 3 get one free, etc. This week we will have coupons for a free loaf of bread in our classes. Calendar for April Classes

Bakery outlets are a  great way to STRETCH your  food dollar. There are many whole grain options at the outlets. USDA,  MyPlate recommendations are that half our grains are whole grains. That means we are eating grains with minimal processing and include the whole kernel. This includes things like, wheat, barley, oats, brown rice and quinoa. Interested in
 learning more about whole grains? Visit the whole grain council web page or to learn more.

Franz Bakery Outlet
1177 W. 100 N 
Store Hours
Mon- Sat 9-6
Sara Lee Bakery Outlet
1363 N State St
66 N. State St.
American Fork
Store Hours 8 am - 7 pm

Saturday, April 4, 2015


Lettuce ORANGES Cauliflower  MANGO  Onion Apples  Canteloupe

YELLOW SQUASH   Miniature Heirloom Tomatoes   Orange Bell Peppers  CELERY


 Here we will share idea for using produce from a Utah basket from Bountiful Baskets and is based on MyPlate recommendations.  We'll also use a few simple ingredients from a well stocked kitchen and minimal additional items from the market. Everything shown here was included in the basket contribution - $15 plus a small fee ($2.50).  Everything pictured came from my personal Bountiful Basket and all photos are of actual produce from the basket.

 I make a fresh squeezed juice with ORANGES that is one of my favorites.  3 parts orange-1/2 part lime-1/2 part ginger.  Refreshing!  I'll zest the oranges and freeze it for later cooking.
I received two heads of LETTUCE, so I chopped one for salads and the other I kept in tact for sandwiches and wraps. 
The CAULIFLOWER I chopped and put into ziplocks.  It's ready now for when I want to roast a bit of it, or just have fresh with some of my favorite dips  that are listed above. 
The MANGO that I cut for this photo did not last more than a few minutes!  It was so sweet and flavorful, I could not resist.  It made for a yummy breakfast!  The remaining mango I will cube for salads.  Here's how to cut a mango.
It's always great to have ONION stocked in your pantry.  I'll saute some during the week to have with eggs, some will go in the soup I am making, some into tuna salad or on other sandwiches, and the rest I'll use as needed.
These beautiful MINIATURE HEIRLOOM TOMATOES are so much fun!  Their marbled skin remind me of something from the candy garden at Will Wonka's Chocolate Factory, or maybe one of those big bouncy balloons I played with as a kid. I'll slice them up for salads, have them over pasta, and just pop them one by one as snacks.
This CELERY will be used in a few different ways.  First, I'll wash it and cut it into sections.Next it will go into snack-size plastic storage bags and have it ready for dipping with guacamole, hummus, cottage cheese dip, and peanut butter.  I'll slice some of it for a batch of African Bean Stew.  Lastly, I'll toss some in to salads and rice/quinoa/barley pilafs.
Mmmm...YELLOW SQUASH.  I sliced up one of them to have ready to eat raw with dip.  The others I will hold on to and then they are so easy to cut when ready.  Sauteed, they will be a delicious addition to soup, a pasta dish, pizza, with eggs, or just as a side dish.
  I was so happy to find these crisp APPLES in my basket.  I'll keep them whole and slice when ready to eat - whether it's by themselves, with peanut butter, in a chicken or tuna salad, or with sliced cheese.  Yummy!
My son will be excited to find this CANTELOUPE on the kitchen counter.  The trick to enjoying canteloupe is to wait until it is ripe before cutting.  Here's how to know when it is ripe. 

I sure love ORANGE BELL PEPPERS.  They are so happy looking, they brighten up any dish.  I sliced up both of the peppers from my basket and put them in storage baggies in the fridge.  I can't wait to dip them, saute them, decorate a pasta dish or pizza, or put them on a sandwich.

Wednesday, April 1, 2015

Rainbow Pancakes + April Calendar

Sometimes the beautiful colors of fruits and vegetables just amaze me. The colors are so varied and vibrant.

With that in mind, I tried out some colored pancakes by using vibrant vegetables. They kind of look like a plate of Easter eggs, and it's a really fun way to eat vegetables at breakfast!

Along with coloring Easter eggs this year, try coloring a rainbow of pancakes as a fun cooking activity together. Here's how:

your favorite pancake batter (I used a recipe that was half whole wheat flour)
pureed vegetables or fruits (I used a mashed baked sweet potato, a pureed baked beet, and some spinach blended with a little bit of water.)

Make your pancake batter thick so you can add the vegetable puree, which might be a little watery. Add enough vegetable puree to give it the color you want. If you're worried about a vegetable taste, use less. Make pancakes as normal. Serve with syrup, honey, jam, applesauce, or this delicious homemade apple syrup.

 The beets are the winners by far for most vibrant and powerful! Just a few tablespoons of the juice from pureed beets gave a great pink color.

Want yellow, purple. or light pink pancakes? Try pureed fresh pineapple, blueberries or strawberries!

Happy food-coloring!


April Food $ense Classes in Utah County

Thursday, April 2 @ 7:00 p.m.
Lehi Library
120 N. Center Street, Lehi
Create Healthy Family Meals
Create a Stir-Fry

Weds April 8 @ 12pm
South Franklin Community Center 770 S 700 W Provo
Cooking Basics Series
Baking & Measuring

Wednesday, April 8 @ 10:15 a.m.
Centro Hispano, 817 S Freedom Blvd, Provo
Cocine y Ahorre $$$
Creative Fruits and Vegetables for Kids

Wednesday, April 8 @ 7pm
Springville Library 45 S Main Springville
Get Creative in the Kitchen Series
Healthy Eating for an Active Lifestyle

Tuesday, April 14 @ 11am
USU Extension 151 S University Ave rm L700 Provo
Mommy & Me (by registration only)
Stock Your Kitchen/Create A Casserole

Wednesday, April 15 @ 10:15 a.m.
Centro Hispano
817 S Freedom Blvd, Provo
Cocine y Ahorre $$$
Healthy Treats

Wednesday April 15 @ 12pm
South Franklin Community Center 
770 S 700 W, Provo
Cooking Basics Series
Moist Cooking

Thursday, April 16 @ 11 a.m.
Department of Workforce Service – Provo
1550 N Freedom Blvd, Provo
Healthy Meals on a Budget
Create a Stir-Fry

Thursday, April 16 @ 5:30 p.m.
Garden to Table Class (Please register)
South Franklin Community Center
770 S 700 W, Provo
Garden Planning and Container Gardening

Thursday, April 16 @ 7 p.m.
American Fork Library
64 S 100 E, AF
Create Healthy Family Meals
Create a Stir-Fry

Friday, April 17 @ 11 a.m.
Macey’s Little Theater in Pleasant Grove
931 W. State Road, PG
Create Healthy Family Meals
Create a Stir-Fry

Tuesday, April 21 @ 4 p.m.
Spanish Fork DWS
 1185 North Chappel Drive, Spanish Fork
Create a Springtime Salad

Wednesday, April 22 @ 12pm
South Franklin Community Center 
770 S 700 W, Provo
Cooking Basics Series

Wednesday, April 29 @ 12pm
South Franklin Community Center 
770 S 700 W, Provo
Cooking Basics Series
Crock Pot Cooking

Weds April 29 @ 11am
Utah County Health Department 
151 S University Ave, Provo
Create Health in the Kitchen Series
Healthy Eating for an Active Lifestyle

Thursday, April 30 @ 5:30 p.m.
South Franklin Community Center
770 S 700 W, Provo
Garden to Table Class (Please register)
Planting and Sprouting

For classes that require registration, please send an RSVP to or call 801-851-8460.