Giveaway: YumEarth Candy 8/5-8/31

Your kids will inevitably want candy. Why not give them a healthy, delicious candy that is packed full of only the best ingredients like organic brown rice and organic fruit juice? A product that isn’t just healthy but delicious?

Then it’s about time your kids try YumEarth. A candy “born out of the need to feed families only healthy food free of chemicals and full of real fruit extracts and planet friendly ingredients.”

In celebration of back to school YumEarth wants to send your little ones off with some delicious and nutritious treats to fill their bellies and keep moms happy. They are launching their 100% vegan and gluten-free Fruit Snacks, with all the flavor and deliciousness of a candy using only the best ingredients.

From YumEarth:
So many families contacted us and asked us to make
VEGAN fruit snacks.  You asked us to make them not sticky like the other ones, fruity and flavorful, vegan, and gluten-free.  Our first four flavors are Banana, Cherry, Peach, and Strawberry. Shaped like their real-life fruit friends, we hope you and your families will have as much fun devouring these as we do! Made with real fruit extracts and no gluten, dairy, nuts, soy, or artificial colors and dyes. Click here for Ingredients.

Find out more about these delicious treats from Conservamom’s review.
Now for the best part! YumEarth will be giving away a year’s supply (12 bags) of YumEarth Vegan Fruit Snacks to one winner! This giveaway is valued at $48! Send your little one back to school year with only the best snacks filled with only the best products around!
This great giveaway is sponsored by YumEarth
Hosted by Conservamom and cohosted by :Everything Mommyhood and Viva Veltoro
To purchase these delicious treats go to YumEarth.You can purchase directly from their site, or check out other online retailers you can get this wonderful product from!
To enter, fill out the Rafflecopter below: a Rafflecopter giveaway

Disclaimer: This giveaway is in no way associated, sponsored, or in association with Facebook, Twitter, Pinterest, Instagram, or any social media outlet. This
event was organized by Conservamom. Please contact mome@conservamome.com with questions,comments or concerns. My Life: A Work in Progress is not responsible for prize fulfillment.

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Red chili salmon on a bed of coconut creamed spinach

Note: This recipe is adapted from a slow-roasted salmon recipe on NoRecipes.com; however, I believe I’ve changed enough of the ingredients and process to call it my own. Also, thanks to Nicole at The Fresh Kitchen for helping me fine tune my recipe!

If your local grocery store has a sale on salmon, give this recipe a try. It’s delicious! If you’re not big into spicy, you can reduce the amount of chili paste used. If you love spice, add more. Most grocery stores will sell little jars of red chili paste, but I like to buy a large container at Asian food stores, because I go through it quickly.

Ingredients:

Salmon-

  • 1 lbs salmon fillets
  • 2 Tbsp red chili paste
  • 1 Tbsp coconut oil

Spinach-

  • 11 oz. washed spinach
  • 1 Tbsp coconut oil
  • 2 Tbsp garlic
  • 1 lime for zesting and juice
  • 1/2 can coconut milk
  • 1 Tbsp organic coconut palm sugar
  • 1 tsp salt

Preparation: 

Preheat oven to 300°. Cut your fillets into 2 pieces. Remove bones (unless you’re lazy like me…we just pick them out as we eat). Mix the chili paste with coconut oil and spread evenly across the fillets with a spoon. Line a flat cookie sheet with parchment paper and arrange salmon on top. Place on middle rack of oven for 25-30 minutes but check at 20. If your oven is terrible like mine, it’s more like 40 mins before it’s done. Remove salmon once it’s reached 125° internally in its thickest spot.

Blanche spinach in boiling water, remove, cook and pat dryish. Heat coconut oil on medium-high in large pan or pot on stove. Add garlic and brown. Then throw in zest from one lime (if you’ve never zested a lime before, don’t scrape off any of the white stuff- that’s bad- it’ll be bitter- I learned this.) and fry for a few seconds. Turn heat to medium-low. Add half a can of coconut milk. Spoon it out instead of pouring- try to get the cream from off the top into your pan. Add spinach. Slice into your lime and squeeze the lime a couple of times over your spinach mixture. Sprinkle the salt and sugar on top and stir. Give it a taste test, and determine if you need to add any more of the seasonings.

Once the spinach is heated, spoon mixture onto your plate, and place cooked salmon on top. Enjoy!

Do you cook with fish? If so, what’s your favorite type?
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