Posts tagged ‘party planning’

July 10, 2013

Farmer’s Market Fun


Nobody picked up the produce for today’s celebration. Fifteen family members were about to show up at my door step for a afternoon of fellowship, fun, and well, most expected some food. Everything was displayed and ready to go, until someone asked, “where are the veggies for this dip?”


Thank goodness, we live about two minutes from our local Farmer’s Market, and since I needed some fresh air, I offered to make the run. Leaving two of my friends, mid-conversation, and leaving some haif-filled tea glasses, I broke “party host code” and left the party–temporarily. 

Five minutes at the Farmer’s Market left me refreshed, renewed, and possessing a fresh supply of locally-grown, organic, delicious produce. Here’s an in-depth perspective into what you you’ll find as you drive up to your local Farmer’s Market. I encourage everyone to give it a try; not necessarily when you have a house filled with party guests. 


  • Friendly People: Everyone greeted me with a smile, and I instantly felt gratitude for purchasing locally-grown produce and homemade food products. It warms your spirit to know you’re supporting the local farmers and ranchers, economy, and encouraging a healthy, organic perspective in your friends and family. Positive vibes all around.
  • A Variety of Options: I went with produce on the brain, but I also found a nice nut/seed blend to display for my guests during conversation, in between meal times. I also found some favorite scented candles made from organic materials by a lady who lives in the town next to me. (I got her business card, because she happened to be there re-stocking.) I picked up several nut butters made by the family of the rancher who’s meat products are at the Farmer’s Market. (Who doesn’t need a good, organic cashew butter around for surprise house guests, and hungry teenagers?) I even walked away with a funny sign to display in our backyard that reads: Backyard Guests Are The Best. 
  • A Positive Spirit: Driving home, I reflected on my purchases, feeling proud and accomplished over my nourishing options for my family and guests. I also enjoyed so many friendly smiles and the renewed confidence that most people want to and try to do the right thing for their health and their family’s health. I also feel that maybe we’re all in this together, and by joining forces (and visiting our local Farmer’s Market often) we quite possible can create world peace.

Check out: to locate a Farmer’s Market near you and experience the joy for yourself. For now, I’ll just pray for a peaceful, enjoyable afternoon of house guests.  –Lacey Pruett

December 16, 2012


Healthy holiday meal

Healthy holiday meal

Happy Holiday Housewives!

Here are some of your favorite holiday recipes made over that I promised you. Trust me, it has the same great taste without all the fat and sugars that your guest won’t even know!

Healthy Recipes:

Sweet potato casserole

Sweet potato casserole













Sweet Potato Casserole

A great traditional dish made over healthier with the same great taste!


4 large or 6 medium sweet potatoes, cooked and peeled
2 tablespoons vegan margarine
1/4 cup soy creamer or soymilk
1/4 cup orange juice
1 teaspoon vanilla extract
1/4 cup maple syrup
1/2 teaspoon salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon

1/4 cup vegan margarine
1/2 cup brown sugar, packed
3/4 cups chopped pecans
2 tablespoons maple syrup



Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray (or wipe with canola oil). Mash the sweet potatoes with the margarine until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.

Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.

Preparation time: 30 minutes

Cooking time: 50 minute(s)

 Serves: 10

Stuffed Acorn Squash

Stuffed acorn squash

Stuffed acorn squash










• 2 acorn squash

• 1 cup uncooked quinoa

• 2 1/2 cups low-sodium vegetable broth

• 1 teaspoon mild curry powder

• Ground cinnamon

• 1/2 cup raisins

• 2 cups finely chopped spinach

Preheat oven to 400ºF. Cut acorn squash in half, place cut side down on a cookie sheet, and bake 30–35 minutes, until fork-tender. Meanwhile, combine quinoa, vegetable broth, curry powder, a few dashes of cinnamon (about 1/4 teaspoon), and raisins in a pot. Bring to a boil, immediately reduce to low, and cook for 15 minutes, or until liquid evaporates. If quinoa is not fluffy after 15 minutes, add more vegetable broth and cook longer. (Sometimes the raisins will absorb the liquid also, so more is needed to cook the quinoa. I find this is particularly true with electric stoves.) After quinoa is done, stir in spinach, add another dash or two of cinnamon, plus salt if desired, then cover and set aside, away from heat. Once acorn squash is done, flip it over and scoop out seedy matter. Then use a sharp knife to cut the point off each base so the acorn bowls sit upright and don’t fall over. Spoon quinoa mixture into squash and serve warm.

Serves 4

Holiday Loaf: (For vegetarians/vegans)

This is great for those who do not eat turkey.

Vegan "meat loaf"

Vegan “meat loaf”














• 1 fifteen ounce can black beans or kidney beans, drained and rinsed

• 1 onion, finely diced

• 2 garlic cloves, minced

• 1 large carrot, peeled and shredded

• 2 celery stalks, washed and shredded

• 1 cup finely chopped brown mushrooms

• 1 cup cooked quinoa

• 1 tablespoon Italian seasoning

• 2 tablespoons low-sodium soy sauce or tamari (GF)

• 2 tablespoons ketchup

Preheat oven to 350ºF and set your 8-inch nonstick loaf pan nearby. Mash beans in a large bowl with a fork or potato masher and mix all ingredients until evenly combined. Transfer to prepared pan and pat down firmly and tightly using a spatula. Bake for 45 minutes to 1 hour, until firm and brown on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.It’s important that you chop everything fine and pack it down tight if you want your loaf to hold together.Place a serving plate over the loaf pan and turn it upside down, to flip the loaf out onto the plate.

Gluten-free Gravy:

• 1/2 cup nutritional yeast

• 1/2 cup brown rice flour (GF)

• 2 cups plant-based milk

• 2 small onions, diced

• 16 ounces white mushrooms, thinly sliced

• 2-4 tablespoons low-sodium soy sauce or tamari (GF)

• 2 teaspoons rubbed sage (not powdered)

• 2 teaspoons dried thyme

• salt, to taste

• pepper, to taste

Whisk nutritional yeast and flour together with plant-based milk and set aside. Line a large frying pan with a thin layer of water and cook onion and mushroom over high heat until the mushrooms start to soften and turn brown and most of the water has evaporated. Add plant-based milk mixture, soy sauce, and herbs, stirring to combine. Bring to a boil and continue to cook until thick. Add salt and pepper to taste.

Makes 2 cups 

Pumpkin Pudding:

Love the taste of pumpkin but don’t want all the calories that come with it? This is a great recipe to end your holiday meal.

Pumpkin Chia Pudding

Pumpkin Chia Pudding
















• 1 cup unsweetened almond milk
• 2 cups pumpkin (not pie filling)
• 1 banana
• 2/3 cups pitted dates
• 1 tablespoon alcohol free vanilla
• 1 tablespoon pumpkin pie spice
• 6 tablespoons chia seeds



Place all ingredients in blender except for chia seeds and blend until smooth.

Add seeds and blend again, adding more milk if necessary to achieve a vortex.

Pour into 4 bowls and cover with Saran, chill several hours or overnight.

Dust with cinnamon before serving.

Serves 4


Santa Berries

Santa Berries

















  • 12 strawberries
  • 1 package non-fat cream cheese
  • ½ cup of agave  to sweeten OR use 12 stevia in the raw packets
  • 24 miniature chocolate chips


Beat cream cheese and the sweetener of your choice until smooth. Cut strawberries in half. Place the sweeten cream cheese in a zip lock baggie. Cut the corner of the baggie so you can squeeze the cream cheese out of the corner. Place the thicker side of the strawberries on a platter, squeeze cream cheese on strawberry. Place the tip of the strawberry like a hat. Add a dot of cream cheese on top. Then add 2 dots of cream cheese for buttons. Add 2 mini chocolate chips for eyes. Do this for the rest of the strawberries.

Serves 12

Veggie Christmas Tree

Veggie Christmas Tree

Veggie Christmas Tree














  • Broccoli
  • Cauliflower
  • Red and yellow bell peppers
  • Baby carrots
  • Baby tomatoes
  • Cocktail onions
  • Toothpicks
  • A Styrofoam cone from a craft store


Wash all veggies. Make sure they are cut in bite size pieces. Place Styrofoam cone on a plate. Take a piece of broccoli and put a toothpick half way in it, then on the other half, stick on cone. Keep doing this until you have the desired look you want. When you are finished with green broccoli tree, add all other veggies to decorate like a Christmas tree. Top with yellow bell pepper star. Serve with all types of fun dips.

Serves 10 people

Christmas Cocktail-Poinsetta


Christmas Cocktail

Christmas Cocktail

















Cranberry juice

Fresh cranberries (the fruit)

Champagne flutes


Pour champagne in flutes ¾ full. Top off with cranberry juice. Add a couple fresh cranberries for garnish. You can place on fancy platter with small Christmas ornaments and 1 fake poinsettia for a fun look.

Hope your holiday party is a success! Enjoy and CHEERS!