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Megan’s Shrimp & Roasted Chili Paste Stir-Fry
Ingredients:
2 tablespoons olive oil
½ cup chopped onion
1 tablespoon minced garlic
1 teaspoon spice blend (like Sur Les Quais Organic blend for fish)
1 tablespoon Zócalo Organic Chili Paste
1 teaspoon brown sugar
1 cup asparagus, cut into 1-inch pieces
½ cup thinly sliced red bell pepper
1 pound large shrimp, peeled and deveined
 3 cups cooked rice

Directions:
1. Heat oil in large skillet or wok on medium-high heat.
2. Add onion and garlic; stir-fry 30 seconds.
3. Add the spice blend, chili paste, and sugar; stir-fry 2 to 3 minutes, or until onion softens.
4. Stir in asparagus and bell pepper; stir-fry 3 minutes or until tender-crisp.
5. Add shrimp; stir-fry 2 to 3 minutes, or until shrimp just turn pink.

6. Serve immediately over rice.

Megan’s Shrimp & Roasted Chili Paste Stir-Fry

Ingredients:

  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon spice blend (like Sur Les Quais Organic blend for fish)
  • 1 tablespoon Zócalo Organic Chili Paste
  • 1 teaspoon brown sugar
  • 1 cup asparagus, cut into 1-inch pieces
  • ½ cup thinly sliced red bell pepper
  • 1 pound large shrimp, peeled and deveined
  •  3 cups cooked rice

Directions:

1. Heat oil in large skillet or wok on medium-high heat.

2. Add onion and garlic; stir-fry 30 seconds.

3. Add the spice blend, chili paste, and sugar; stir-fry 2 to 3 minutes, or until onion softens.

4. Stir in asparagus and bell pepper; stir-fry 3 minutes or until tender-crisp.

5. Add shrimp; stir-fry 2 to 3 minutes, or until shrimp just turn pink.

6. Serve immediately over rice.

Posted on Wednesday, October 22nd 2014

Kim’s Chocolate Chip Pecan Oatmeal Cookies
Ingredients:
1/3 c + 2 Tbsp Royal Crown Organic Maple Syrup – Dark Amber
1 Tbsp Fare Isle Organic Whole Vanilla Bean Extract
1/4 c + 1 Tbsp canola oil
16 oz. Fare Isle Oatmeal Chocolate Chip Pecan Cookie Mix
Directions:
1. Preheat oven to 350* F.
2. In a large bowl, combine maple syrup, vanilla extract, and canola oil.
3. Stir cookie mix into syrup mixture.
4. Drop by rounded teaspoonfuls onto parchment-lined cookie sheet. Bake 12 minutes.
5. Let stand 1 minute, then transfer cookies to cooling rack.

Makes 12 cookies.

Kim’s Chocolate Chip Pecan Oatmeal Cookies

Ingredients:

Directions:

1. Preheat oven to 350* F.

2. In a large bowl, combine maple syrup, vanilla extract, and canola oil.

3. Stir cookie mix into syrup mixture.

4. Drop by rounded teaspoonfuls onto parchment-lined cookie sheet. Bake 12 minutes.

5. Let stand 1 minute, then transfer cookies to cooling rack.

Makes 12 cookies.

Posted on Wednesday, October 15th 2014

Quick and Yummy Basic Fruit Cobbler, This Time Peach!
Serves 6
Ingredients:
Bottom Layer
About 4 cups fruit—any fruit
Lemon
Yummy Crunchy Topping
¾ cup brown sugar
1¼ cups flour (I used white, but I’m sure whole wheat would work, too!)
¾ cup rolled oats (aka oatmeal)
1 stick butter (½ cup), melted
A pinch or two of salt
Directions:
1. Preheat oven to 350 to 375 degrees.2. Clean and cut the fruit (unless it’s berries, which you can leave whole). I left the peach skins on, too, myself.3. Add the fruit to a casserole dish. No need to butter or oil the pan.4. Toss the fruit with lemon juice from half a lemon.5. In a separate bowl, mix together the topping ingredients. Mix until all are coated in butter.6. Sprinkle the topping mixture on top of the fruit mixture. Place in the oven and bake for about 30 to 45 minutes, or until the fruit is bubbling and the topping smells delightful.
Serve à la mode with vanilla ice cream or any flavor you can imagine will taste yummy with your fruits. Add some whipped cream if you’re really feeling fabulous. Enjoy!

Quick and Yummy Basic Fruit Cobbler, This Time Peach!

Serves 6

Ingredients:

Bottom Layer

  • About 4 cups fruit—any fruit
  • Lemon

Yummy Crunchy Topping

  • ¾ cup brown sugar
  • 1¼ cups flour (I used white, but I’m sure whole wheat would work, too!)
  • ¾ cup rolled oats (aka oatmeal)
  • 1 stick butter (½ cup), melted
  • A pinch or two of salt

Directions:

1. Preheat oven to 350 to 375 degrees.
2. Clean and cut the fruit (unless it’s berries, which you can leave whole). I left the peach skins on, too, myself.
3. Add the fruit to a casserole dish. No need to butter or oil the pan.
4. Toss the fruit with lemon juice from half a lemon.
5. In a separate bowl, mix together the topping ingredients. Mix until all are coated in butter.
6. Sprinkle the topping mixture on top of the fruit mixture. Place in the oven and bake for about 30 to 45 minutes, or until the fruit is bubbling and the topping smells delightful.

Serve à la mode with vanilla ice cream or any flavor you can imagine will taste yummy with your fruits. Add some whipped cream if you’re really feeling fabulous. Enjoy!

Posted on Monday, September 15th 2014

Summer Berry Lemonade
Ingredients:

1 cup fresh or thawed frozen organic berries (blueberries, blackberries, strawberries, or raspberries will work)
6 cups cold water
¼ cup simple syrup – any flavor you’d like!
1 cup fresh organic lemon juice (from 6 lemons)

Directions: 
1. Combine the berries, 1 cup water, and syrup in a blender and puree until smooth, about 1 minute. Strain the puree through a fine-mesh sieve to remove seeds (optional). In a tall pitcher, combine the puree with lemon juice and remaining 5 cups water.

2. Serve over ice and enjoy! Makes 7 servings.

Summer Berry Lemonade

Ingredients:

  • 1 cup fresh or thawed frozen organic berries (blueberries, blackberries, strawberries, or raspberries will work)
  • 6 cups cold water
  • ¼ cup simple syrup – any flavor you’d like!
  • 1 cup fresh organic lemon juice (from 6 lemons)

Directions: 

1. Combine the berries, 1 cup water, and syrup in a blender and puree until smooth, about 1 minute. Strain the puree through a fine-mesh sieve to remove seeds (optional). In a tall pitcher, combine the puree with lemon juice and remaining 5 cups water.

2. Serve over ice and enjoy! Makes 7 servings.

Posted on Friday, August 22nd 2014

Classic Deviled Eggs 
Ingredients:
6 eggs
A dash of apple cider vinegar
1 heaping Tablespoon mayonnaise
2 teaspoons yellow mustard
Directions:
Place eggs in a saucepan and cover with water. Add the apple cider vinegar. Heat over high heat until the water begins to boil. Turn off the burner and cover the pan. Let eggs stand for 10-15 minutes, depending on the size of the egg. 
Run eggs under cold water and leave to cool.
Once cooled, peel eggs gently, cut in half, and place the yolks in a bowl. If needed, rinse the whites gently and pat dry.
Add mustard and mayonnaise to yolks. Mix until smooth.
Spoon the moistened yolk mixture into a pastry bag.
Gently and evenly squeeze the yolk mixture into the egg whites.
Voilà!

Classic Deviled Eggs

Ingredients:

  • 6 eggs
  • A dash of apple cider vinegar
  • 1 heaping Tablespoon mayonnaise
  • 2 teaspoons yellow mustard

Directions:

  1. Place eggs in a saucepan and cover with water. Add the apple cider vinegar. Heat over high heat until the water begins to boil. Turn off the burner and cover the pan. Let eggs stand for 10-15 minutes, depending on the size of the egg. 
  2. Run eggs under cold water and leave to cool.
  3. Once cooled, peel eggs gently, cut in half, and place the yolks in a bowl. If needed, rinse the whites gently and pat dry.
  4. Add mustard and mayonnaise to yolks. Mix until smooth.
  5. Spoon the moistened yolk mixture into a pastry bag.
  6. Gently and evenly squeeze the yolk mixture into the egg whites.

Voilà!

Posted on Thursday, August 21st 2014

Pumpkin Muffins
Ingredients:
1 cup white flour
1 cup whole wheat flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 cup sugar
1/3 cup maple syrup
1 Tablespoon molasses
1 cup cooked and drained pumpkin
1 egg
1/3 cup melted butter
Turbinado sugar for sprinkling on the top
Directions:
Preheat oven to 350 degrees
Mix all ingredients together in a bowl.
Put mixture in a muffin pan and bake until done.
Variations are endless. Add nuts or fruit. Orange zest, perhaps. But one thing is for sure: organic is always better for taste and health!

Pumpkin Muffins

Ingredients:

  • 1 cup white flour
  • 1 cup whole wheat flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup sugar
  • 1/3 cup maple syrup
  • 1 Tablespoon molasses
  • 1 cup cooked and drained pumpkin
  • 1 egg
  • 1/3 cup melted butter
  • Turbinado sugar for sprinkling on the top

Directions:

  1. Preheat oven to 350 degrees
  2. Mix all ingredients together in a bowl.
  3. Put mixture in a muffin pan and bake until done.

Variations are endless. Add nuts or fruit. Orange zest, perhaps. But one thing is for sure: organic is always better for taste and health!

Posted on Wednesday, August 20th 2014