Our first recipe for Buffalo Chicken Pizza Pies uses whole wheat English muffins as the base. For the topping, we sauté diced chicken and finely diced bell peppers and then toss with hot & spicy buffalo sauce and blue cheese dressing. Part-skim mozzarella cheese is the final topping.

Buffalo Chicken Pizza Pies
Makes 6 Servings

• One 12-ounce package whole wheat English muffins (6 muffins)
• 1 medium orange bell pepper, cut into ¼-inch dice (about 1 ¼ cups)
• 1 tablespoon canola oil
• 12 ounces boneless, skinless chicken breast halves, cut into ½-inch dice
• 1/2 cup pasta sauce
• 1 tablespoon Buffalo sauce
• 1 tablespoon blue cheese dressing
• 1 to 1 ½ cups preshredded, part-skim mozzarella cheese

1. Heat the oven to 400°F.

2. Slice the English muffins in half and place on a baking sheet. Toast in the oven for about 5 minutes. Remove and set aside.

3. While the English muffins are cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until tender, about 5 minutes.

4. Add the chicken and cook until no longer pink, 3 to 4 minutes. Stir in the pasta sauce, Buffalo sauce, and blue cheese dressing and mix well.

5. To assemble the pizzas, top each muffin half evenly with the chicken mixture. Sprinkle the cheese evenly over the top of each.

6. Bake until the cheese melts, about 5 minutes.

Nutrition Information per Serving:  300 calories, 10g fat (3.5g saturated), 530mg sodium, 28g carbohydrate, 4g fiber, 24g protein, 25% vitamin A, 70% vitamin C, 25% calcium

Our second recipe for Sausage, Mushroom & Cannellini Pesto Pizza is a recipe that was featured in the October issue of Kiwi magazine! It’s packed with great flavor, and the “sauce” will surely surprise you.

Sausage, Mushroom & Cannellini Pesto Pizza
Makes 10 Servings

• One 15-ounce can cannellini beans, drained and rinsed
• 2 tablespoons prepared basil pesto sauce
• 1 tablespoon lemon juice
• 1 tablespoon water
• Salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 8 ounces mushrooms, coarsely chopped
• One 12-ounce package chicken sausage (use your favorite flavor), casings removed and the meat crumbled
• Two 12-inch pre-made pizza crusts
• 2 cup shredded part-skim mozzarella cheese (8 ounces)

1. Place the beans, pesto, lemon juice, and water in the bowl of a food processor and process until smooth and creamy. Season with salt and pepper to taste and set aside.

2. Preheat the oven to 450°F (or the temperature indicated on your prepared pizza crust package).

3. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until softened, about 7 minutes. Add the crumbled sausage and continue to cook until heated through and completely cooked, an additional 5 to 7 minutes.

4. Spread the bean puree evenly over the two pizza crusts. Top each with the mushroom and sausage mixture. Top with the cheese (1 cup per pizza crust).

5. Bake according to package directions. Cut each pizza into 5 slices and serve.

Tip: The bean puree and mushroom/sausage mixture can be refrigerated or frozen for later use if you only want to make one pizza at a time

Nutrition Information per Serving (1 slice): 320 calories, 12g fat (4.5g saturated), 600mg sodium, 33g carbohydrate, 3g fiber, 20g protein, 25% calcium, 15% iron

We hope you’ll tune in to our show for lots of pizza trivia and our brand new, super-yummy recipes.

We thought it would be loads of fun to share some culinary snapshots from the trip in today’s blog post. For all of the yummy details of our trip, be sure to tune into the show!

Liz feasts on traditional foods from the wild west at The Fort. Their famous Historians’ Platter includes Braised Bison Tongue, Rocky Mountain Oysters, Bison “Boudies” Sausage, Peanut Butter Stuffed Jalapenos, and guacamole.

First course for Janice and friends at Venice Restaurant – salad with pomegranate seeds, pears, and goat cheese.  Sooo good!

Upside-Down Honey Crisp Apple Cake with Carrot Sorbet at Root Down, a restaurant dedicated to organic, natural, and local food. Hey, what’s up with the carrot sorbet? Did they know there were five dietitians at the table?

Janice and her friend Lolly learned how to make crepes at Cook Street School of Fine Cooking.   It only looks like Lolly is about to get knocked over by a nonstick skillet — no one was harmed in the taking of this photo!

Rioja features Mediterranean ingredients influenced by local and seasonal products. Liz loved the Rioja “Picnic” filled with artisan meats, Warm Pine Nut Crusted Goat Cheese, Italian Mountain Gorgonzola, olives, Truffle Fennel Salad, and almonds.

Lots of fabulous chocolate to choose from at the Food & Culinary Professionals networking event at Johnson & Wales University in Denver

Liz and dietitian pal, Carolyn O’Neil, celebrate the evolution of dietitians in the media at a CNN On The Menu 25-year anniversary party (the woman in the photo is Carolyn when she first joined CNN in the early 1980’s)!

For more photos from our Denver dine around, check out the Culinary Adventures section on our Flickr page. And if you’re from the Denver area or have visited recently, tell us about your favorite places to eat.

To enter the giveaway, we asked everyone to post their best tips for living a “green” lifestyle.  Below, are just a few of the awesome ideas shared.

> Debby offered this poem:

Recycle, Bicycle, Canvas Bags too,
CSA for Veggies, fresh, and also for the moo.

Walk to work, Combine car trips,
Always sharing rides.
Take the train, take the bus,
Make new friends besides!

Low use washer, low flow showers,
Leaves precious water for the flowers.

Turn off all the lights, soak up the sun.
Do you NEED that? Always ask.
Using Less is fun.

Keeping earth and water clean,
Keeping healthy bodies lean,
Smiling more! It’s FREE.
Anyone can do this, just look at me.

> Sundee recycles toys and clothing:
I have a newborn and a great network of moms. We always hand down toys and clothes and it has been a huge reuse and savings, requiring us to buy minimal new things. I love that form of recycling, and it is so sweet to see your friend’s little one wearing an outfit yours did.

> Brenda from Meal Planning Magic has nixed plastic sandwich bags:
We live a green lifestyle in so many ways … just a couple of them include recycling items like aluminum cans and plastic bottles (we even collect them on walks when we see them), but generally we try to use our own water bottles and Thermos bottles for taking drinks to school and on the go. One of the neatest things we do for food to school (that our friends take note of too) is to use the reusable snack/sandwich bags from SnackTaxi.com. The number of plastic storage bags we use now has been significantly reduced!

> Kelli, a teacher from Georgia, has a green classroom:
My family does the following to be “green.”  We compost veggie and fruit scraps, use reusable grocery bags, take lunch to school in a Bento Lunch Box, use cotton/linen napkins, carpools to work, and recycle all plastic, glass, aluminum products, and cardboard. I’m a teacher and I have a green classroom. We recycle and I ask that snacks be sent to the classroom in reusable containers. We’ve already had a successful year!

> Amy from Super Healthy Kids has given her cleaning supplies a “green” makeover:
We are trying to get rid of most of our toxic cleaners! Where possible we are making our own or purchasing gentle, organic cleaners.

For even more cool ideas, you can read the comments on our KIWI giveaway blog post. We also encourage you to listen to our recent Cooking with the Moms podcast on Composting for Dummies (episode #73/September 23rd). It was one of our funniest shows ever (by the way, Liz is the composting dummy between us) and offers a great tutorial on getting started!

The first recipe for Blueberry Peanut Smoothie is something we recently tried at the annual meeting of the American Dietetic Association (ADA) in Denver. Inside the busy and bustling conferfence Expo hall, the National Peanut Board handed out little samples of this smoothie. To be quite honest, initially, we thought the blueberry and PB combo was weird, but we gave it a try and we’re glad that we did. This smoothie rocks! Please let us know if you get a chance to try it … we’d love to hear your feedback on this one.

Blueberry Peanut Smoothie
Makes 3 (1 cup) Servings

• 2 cups fresh blueberries
• 3 tablespoons peanut butter
• 1/2 cup 1% lowfat milk
• 2 cups fat-free vanilla frozen yogurt
• 1/2 cup ice

1. Place blueberries, peanut butter, and milk into a blender. Cover and blend at high speed for 30 seconds.

2. Add frozen yogurt and ice and blend until smooth. Pour into individial glasses and serve with a straw.

Nutrition Information per Serving: 290 calories, 9g fat (2g saturated), 46g carbohydrate, 3g fiber, 10g protein, 20% calcium

Our second smoothie was inspired by Casey Lewis, the dietitian with Welch’s.

We had an opportunity to meet with Casey at the ADA convention, and during our conversation, learned that white grape juice has twice the antioxidant power of apple juice (this really surprised us). Of course we knew that red grapes (and purple grape juice and red wine!) were good for us, so we were delighted to learn about the healthful benefits of white grape juice too.  We decided right then and there to create a simple smoothie using white grape juice … so here goes.

Banilla, Melon & Grape Juice Slurpy
Makes 3 (1 cup) Servings

• 1 ½ cups cubed cantaloupe
• 1 cup lowfat vanilla yogurt
• 1 ripe banana
• 1/2 cup white grape juice
• 4 ice cubes

1. Place the melon, yogurt, banana, grape juice, and ice cubes in a blender and blend well until smooth.

2. Pour into individual glasses and serve with a straw.

Nutrition Information per Serving: 160 calories, 1.5g fat (0.5g saturated), 70mg sodium, 34g carbohydrate, 2g fiber, 5g protein, 60% vitamin A, 80% vitamin C, 15% calcium

Stay tuned for next week’s podcast when we dish about the fantastic food scene in Denver.

At the convention, we had a chance to hob knob with some celebrity friends including Oprah’s fitness guru, Bob Greene, Carolyn O’Neil, former host of CNN’s On The Menu and a columnist for the Atlanta Journal Constitution, and Ellie Krieger, host of TVFN’s Healthy Appetite and author of the newly released cookbook, So Easy.

Suffice it to say the conference was terrific, which is why we devoted this week’s Cooking with the Moms podcast to the Expo part of the conference where we nibbled our way through aisle upon aisle of yummy family-friendly foods.  Here’s a quick snapshot of some of the samplings:

Greek Yogurt Kid Style: Greek yogurts are thicker, creamier and higher in protein than traditional yogurts.  We’ve never seen a Greek yogurt designed specifically for kids … until now. Chobani’s new Champions line of 4-ounce Greek yogurts comes in four yummy flavors: Strawnana, Veryberry, Honeynanna, and Chocolate.  Made with 2% milk and real fruit, Champions is gluten free and is scheduled to hit stores in February.

Snacks with Benefits: We went ga-ga over Larabars. They’re made with anywhere from two to eight ingredients – things like nuts and dried fruit, have no added sugar, are gluten free, and appeal to kids  of all ages (Liz popped samples of the new PB&J Larabar in Josh and Simon’s lunch boxes when she returned). We also liked Smartfood Popcorn Clusters. Each package has just 120 calories, an impressive 5 grams of fiber and 20% calcium.

Sustainable Seafood: If you’ve never seen Barramundi at your local supermarket, don’t be surprised if you notice it some time soon. Dubbed a Lean & Green Superfood by our pal, Kate Geagan (she’s America’s Green Nutritionist!), this sustainably raised mild white fish is bursting with healthy omega-3 fats — almost as much as wild salmon — and your kids will love it.

Super Mushrooms: We don’t typically think of mushrooms as a good source of vitamin D, but now a company in California is selling mushrooms enriched with this super nutrient.  Through some pretty cool research, Monterey Mushrooms has discovered that mushrooms respond to light in much the same way humans do, by converting the sun’s rays into vitamin D.  By exposing their mushrooms to UV light (for just a few seconds), each 3-ounce portion becomes “enriched” with 400 IUs of vitamin D, the daily recommended amount.

Allergy Alert: Food allergies are on the rise — up 18% according to the US Department of Health and Human Services.  Thankfully, there are lots of great resources out there to make meal planning easier for families. At FNCE, we met Lisa Lundy, author of The Super Allergy Cookbook and Lynda Mitchell, president and founder of the info-rich website, Kids with Food Allergies. Be sure to check them both out.

Inside the Expo hall, we also had an opportunity to visit the Welch’s booth (they’re one of our new blog sponsors) where we quenched our thirst with some of their 100% juices including their new Grape Juice with Fiber and White Grape Juice – which, we’re happy to report, has twice the antioxidant power of apple juice.  At the booth, the Welch’s team set up a video station where dietitians could record their very own FNCE podcast.

On a final note, during this week’s show, we promised to share two smoothie recipes with you: one that we plan to create using white grape juice and the other for Blueberry Peanut Smoothie which we sampled at the National Peanut Board booth. We invite you to come back to the blog on Friday for those recipes!

This week, we’re giving away a one-year subscription to KIWI magazine along with other fun prizes including two BPA-free plastic plates, two board books to get kids excited about eating their fruits and veggies, an eco-friendly tea set, and natural dish soap.

To Enter our KIWI Magazine Giveaway, all you have to do is leave a comment on this post telling us about any “green” lifestyle changes your family has made recently (or something your family does all the time) and/or why you want to win the giveaway.

We Will Enter You into the Giveaway Multiple Times if you do any or all of the following (just be sure to leave us a new comment every time you do one of these things):

> Tweet about our giveaway on Twitter or tell your Facebook friends about it with a link back to this blog post.

> Listen to our weekly radio podcast, Cooking with the Moms, and then head over to iTunes to subscribe and post a review (you can click through to iTunes from our podcast page).

> Add one of our buttons/widgets to your blog or website. They are located in the upper left sidebar of our blog. We have three to choose from: Our blog post widget, our Recipe badge, and our Meal Makeover Moms’ Kitchen badge.

> Subscribe to Meal Makeover Moms’ Kitchen or sign up for our Meal Makeover Moms’ e-newsletter.

Our giveaway ends on Monday, November 2nd at noon. As always, we’ll use Random.org to choose the winner. Good luck!

We’ve been obsessed for quite some time now with lemon squares. Why, you ask?  Well, a while back, we received an email from one our readers asking if we could give her sugar- and butter-laden recipe a healthy makeover. We love a challenge, so after a good brainstorm over a cup of tea, we concocted a new recipe made in muffin tins with lemon yogurt, lemon juice, sugar, gelatin and Nilla Wafers for the ”crust.”  We thought it was a brilliant idea, but as you can see, the Nilla Wafers floated to the top and our dessert looked like little raw eggs. Yuck.  To say they were unattractive would be an understatement, though believe it or not, they tasted pretty darn good. Let’s just say we’re still tweaking the recipe.

To make up for our past recipe failures, we featured a fabulous recipe for Carrot Camouflage Cupcakes on the show – perfect for your little ghosts and goblins this Halloween. Our recipe makes 12 cupcakes, but we suspect you could use a mini muffin tin if you prefer 24 bite-size muffins instead (just bake for about 15 minutes versus 20).

Carrot Camouflage Cupcakes
Makes 12 Cupcakes

Cupcakes, like any cake, are typically made with butter or margarine, but ours are made with canola oil to keep the unhealthy saturated fat in check.  We also use some whole wheat flour for added fiber.

• 3/4 cup granulated sugar (you can up this to 1 cup for a slightly sweeter cupcake)
• 1/2 cup canola oil
• 2 large eggs
• 1/4 cup 1% lowfat milk
• 1 teaspoon vanilla extract
• 1 ¼ cups finely grated carrots (about 8 ounces carrots)
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt
• 4 ounces light cream cheese
• 3/4 cup confectioners’ sugar
• 2 tablespoons pure maple syrup, optional

1.  Preheat the oven to 350°F.  Line 12 muffin cups with paper liners and set aside.

2.  Beat the sugar, oil, eggs, milk, and vanilla at medium speed of a mixer until well blended, about 2 minutes.  Scrape down the sides of the bowl if necessary.  Mix in the carrots.

3.  Meanwhile, whisk together the flour, baking powder, and salt in a medium bowl.  At low speed, gradually beat in the flour mixture until just combined.

4.  Spoon the batter evenly into the muffin cups.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and cool for 5 minutes.  Remove the cupcakes and cool completely before frosting.

5.  To make the frosting, beat the cream cheese, sugar, and maple syrup as desired at low speed until blended (you can raise the speed to medium once the sugar is incorporated). Spread the frosting over the cupcakes; garnish with a jelly bean, an M&M, sprinkles or nothing at all!

Tip:  For a non cream cheese based frosting, whisk together 1 cup confectioners’ sugar and 1 ½ tablespoons lemon juice or 1 ½ tablespoons 1% lowfat milk.

Nutrition Information per Serving (1 cupcake):  260 calories, 12g fat (2g saturated, 1g omega-3), 170mg sodium, 36g carbohydrate, 1.5g fiber, 4g protein, 40% vitamin A

Have a goulishly gooey and fun Halloween. For additional tips for making it a little less sugary, check out our Halloween Tip Sheet. And to see more of our scary food faux pas, visit our flickr page.

A few weeks back, Kristin from Manic Mommies posted a recipe for Pam’s Fish Chowder, one of her family’s favorites. Made with the three cups of cream and eight tablespoons of butter that we just mentioned, we decided that an intervention was in order!  We”re huge fans of the Manic Mommies’ blog and podcast, and we contribute a recipe to their blog each week — so it’s not like we just randomly offered to give someone’s recipe a “rescue” out of the clear blue sky.

Kristin was psyched when we got in touch with our Recipe Rescue proposition. “I recently renovated my kitchen and now I want to cook more. My kids have a great palate and they like vegetables, so I want to expose them to new foods. They love this chowder, though I don’t make it often because of all the cream,” Kristin said.

For our Rescue, we lightened things up quite a bit. We cut back on the butter and replaced some of it with olive oil. We also nixed the cream entirely and used a mix of 1% lowfat milk and all-natural chicken broth instead. To thicken the milk/broth combo, we used a roux. For added nutrition, we tossed in some diced carrots.  “I liked the carrots more than I expected, and I might even add some peas for my husband Steve the next time I make it,” Kristin told us.

This past weekend, we got in the car and drove to Kristin’s house to cook up our new, skinny version of her chowder.  Her 4-year old daughter, Sophie and fellow Manic Mommy Erin joined in the fun.   While we were there we recorded their weekly (and zany) podcast with them.  There were lots of laughs to go around!

Skinny Fish Chowder
Makes 6 Servings

• 1 ¼ pounds white fish such as cod, cut into 1-inch pieces
• 1 pound yellow or Yukon Gold potatoes, peeled and cut into 3/4-inch dice (that’s about 2 large potatoes or 3 cups diced)
• 1 small onion, finely diced
• 12 ounces to 1 pound carrots, peeled and cut into ½-inch dice (2 to 2 ½ generous cups diced)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sherry wine or ¼ cup white wine
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried dill
• 1/4 teaspoon celery seed
• 1 ounce pancetta ham or 2 slices all-natural bacon, finely diced
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups 1% lowfat milk
• 1 cup all-natural chicken broth
• 1/4 cup reduced-fat sour cream, optional
• Oyster crackers, optional

1. Preheat the oven to 375°F.

2. Place the fish, potatoes, onion, carrots, olive oil, sherry wine, Worcestershire sauce, bay leaf, salt, pepper, dill, and celery seed in a Dutch oven, and gently stir to combine.

3. Cover and bake until the fish is cooked and the vegetables are tender, 1 hour.  Remove from oven and set aside.  About 15 minutes before the fish is done, prepare your “cream” sauce.

4. Sauté the pancetta in a medium saucepan over medium heat, stirring frequently, until crispy, about 5 minutes. Add the butter and heat until melted.  Add the flour and cook for 1 minute, whisking constantly (it may look lumpy at first, but keep whisking until smooth).

5. Whisk the milk and broth slowly into the flour mixture. Raise the heat and bring to a simmer, stirring constantly.  Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes.  Remove from the heat, and whisk in the sour cream as desired.  Add the sauce to the fish mixture and stir gently to combine. Remove the bay leaf.  Serve in individual bowls and top with oyster crackers as desired.

Tip: When cooking for a crowd (or if you want leftovers), double the recipe.

Nutrition Information per Serving (1 generous cup):  310 calories, 10g fat (4g saturated, 0.2g omega-3), 400mg sodium, 27g carbohydrate, 3g fiber, 23g protein, 180% vitamin A, 25% vitamin C, 15% calcium

The original recipe had 470 calories, 28g fat, and 18g saturated fat per 1 generous cup serving.

Of course, the proof is always in the pudding. Since Sophie was on hand to help, we asked her what she thought of her mom’s  new recipe. She told us it was yummy” and gave it two-thumbs up. As for Kristin, “I can now make it more often since it’s so much lighter.”

We plan to make this recipe too (thanks Kristin)! It’s one of those hearty soups that really sticks to your ribs. And since all of our kids liked it, we suspect it will become a regular dinner dish this winter.

Check out our Flickr page for more photos of our kitchen adventures with the Manic Mommies.

Nothing about that conversation was unusual until Liz’s cell phone rang an hour later.  On the other end was a fan of our cookbook who needed help.  After getting over the shock that she had actually gotten one of The Meal Makeover Moms on the phone, this mom of two shared how she just left her copy of The Moms’ Guide to Makeovers in her shopping cart after buying the ingredients for our Easy Enchilada Casserole. She needed us to fax or read her the recipe so she could make it for dinner! If that wasn’t strange enough, it turns out that she grew up in New Rochelle, NY … the same town where Liz grew up.  It’s a small world after all.

Since the Easy Enchilada Casserole recipe wasn’t on our website (not all of the recipes from the cookbook are on the site), we decided to add it under our Recipes section and to include it in this week’s Cooking with the Moms podcast on Brunch.  We really like this recipe because it’s perfect when you’re feeding a crowd, and it’s versatile — you can easily swap the meat-free crumbles for ground beef, chicken, or turkey. And it tastes great (if you don’t believe us, just ask Diane or our new friend from New York)!

Easy Enchilada Casserole
Makes 8 Servings

• One 28-ounce can crushed tomatoes
• 1 tablespoon canola oil
• One 16-ounce bag frozen mixed bell pepper strips, thawed
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• One 12- or 16-ounce bag meat-free or soy crumbles
• One 15 1/2-ounce can black beans, drained and rinsed
• Twelve 6-inch corn tortillas
• 2 cups preshredded reduced-fat Cheddar cheese
• One 2 1/4-ounce can sliced olives, drained, optional
• 1/2 cup reduced-fat sour cream

1. Lightly oil or coat a 9 x 13-inch baking pan with nonstick cooking spray. Spread 1/4 cup of the crushed tomatoes evenly over the bottom of the pan and set aside.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell peppers, cumin, chili powder, onion powder, garlic powder, oregano, and salt and cook until the peppers are tender, about 5 minutes.

3. Add the remaining crushed tomatoes, the meat-free crumbles, and beans and stir to combine. Cook, stirring frequently, for 5 minutes.

4. Preheat the oven to 400 degrees F.

5. Arrange 6 tortillas on the bottom of the baking pan, allowing them to overlap. Top evenly with half the bean mixture and 1 cup of cheese. Arrange the remaining tortillas over the cheese. Top with the remaining bean mixture, cheese, and olives if desired.

6. Bake uncovered until the cheese melts and the casserole is heated through, about 20 minutes. Serve with sour cream.

Nutrition Information per Serving: 320 calories, 8g fat (3g saturated), 560mg sodium, 43 carbohydrate, 10g fiber, 23g protein

The other recipe in the show is our Raspberry Breakfast Cake which we shared right here back in early September. It’s one of those recipes that everyone seems to love. In fact, we were first inspired to make it after reading the June issue of Gourmet magazine, and we noticed that we weren’t the only ones. Two Peas and Their Pod made a gorgeous version of this recipe with plums and nectarines, Smitten Kitchen also baked it up, and the photos alone will convince you it’s a must-make recipe, and Pinch My Salt posted a version made with a combo of half a cup each of blueberries and strawberries. We got a huge kick when we saw that Maris over at In Good Taste tried our healthy interpretation and posted the recipe to her blog.

This week’s show is filled with great brunch ideas and plenty of funny things to laugh about. We hope you’ll tune in. And if you like what you hear, please tell your friends about the show!

For Best Family Blog (which is category #12), we’re in good company. The other blogs selected include La Fuji Mama, A Little Bit of Spain in Iowa, The Pioneer Woman Cooks, and Savor the Thyme. Between now and October 29, you can vote for your favorite blogs. The winners will be announced on November 7th at the Foodbuzz Blogger Festival in San Francisco, and we plan to be there.  In the meantime, we sure hope you’ll head on over to Foodbuzz, check out all the awesome nominees, and vote!  We would love your support.