Lavender bags or sachets are a great craft to make with kids. There are so many aspects to this craft that are good for them. My kids learn about the value of herbs and gardening by harvesting the lavender and tying it into bundles to dry. They learn patience by waiting for the lavender to dry. They learn dexterity and the ability to follow a pattern by sewing the bags. And, most of all, they learn the value of success at their own hands.

To start, dry your own lavender and remove the flowers from the stalks. If you don’t have lavender buds, you’ll need to purchase them. From there you’ll need a pretty fabric of your choice, pinking shears, matching embroidery floss, pins, a sewing needle and narrow ribbon.

I start by having my kids trace and cut out a 5” x 8” rectangle on a blank sheet of paper. We fold the fabric in half and then pin our pattern to the fabric. Using our pinking shears, we carefully cut around the pattern. The pinking shears leave a decorative edge and stop the fabric from fraying.

We then pin our two rectangles of fabric together, with right sides facing out. At this point, we thread our needle with embroidery floss and start at the top edge of our rectangle. There we use a few small stitches to secure the thread and then stitch around three sides of the rectangle using a simple running stitch. (The running stitch is the most basic of hand sewing stitches. Just push the need through the fabric and bring it back through a little ways along. Keep doing this to form a row.) I always work with my kids to make sure their stitches are about ¼” apart. This way nothing can escape our bag. Then at the opposite top corner, we secure the end with a few more small stitches. With our small top open, we carefully fill the bag with dried lavender flowers and then secure the top by tying a bow with our narrow ribbon.

My kids like to put these sachets into their dresser drawers and give them as presents to friends and family. They take pride in their work and I love that they learn a little something along the way.

So, as June warms and lavender starts to bloom, make sure to take some time to enjoy the relaxing scent of this wonderful herb and capture it in lavender bags that will last for years.

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May 27 - Sept. 2, 2013

Be sure to enter our Summer Grilling Sweepstakes May 27 through Sept. 2, 2013. We’re giving away one Big Green Egg prize package a week for 14 weeks!

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1. Reusable Bags. We’re all getting these from the grocery stores, at giveaways, etc. But a recent article about how we should probably be washing our reusable bags made me very pleased. My mother introduced me by way of a gift to Envirosax. She gave me this pouch filled with 5 bags that fold up into nearly nothing but when opened hold nearly everything. I can wash them as needed. I also have tucked one into a suitcase on a trip just in case I needed an extra tote bag on my way home. And I used it. Want more alternatives for reusable bags? Here’s a round-up from the Huffington Post.

2. Glass Storage Containers. My brother first made me aware of concerns about heat and plastics, and granted, there are plenty of microwave-safe plastics out there. But the more I looked, the more I found that I had plenty of “not recommended for microwave” plastics in my cupboards. A simple solution was to start replacing plastics with glass. Granted, there’s a downside in that these can break, but on the upside, I love the squared-off shapes, which make storing things in the fridge and freezer more efficient. And I also love the air-tight seals, which means I will grab these for storage in my cupboards as well. And to top it all off, I can take these straight from the fridge to the oven or the microwave and not worry about it. (Make sure lids, if plastic, are microwave safe.)

3. Rediscover Wax Paper Products. I cannot help it, I love these wax paper bags. They are retro and current at the same time. Retro because they remind me of my childhood bagged lunches, current because they are so eco-friendly. I always have them on hand.

4. Bamboo. From cutting boards and bowls to utensils, bamboo is hot because of its sustainability — that is to say, it is a fast growing wood that can be harvested and replenished relatively quickly. I’ve got a cutting board (or two) of bamboo, but I love the look of bowls and serving utensils as well. The cutlery is easy to take along on a picnic (as light as plastic, reusable, but it won’t break your heart or the bank if you lose something).

Your turn — what “green” items are you using in the kitchen these days? Let us know about the products you love.

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May 27 - Sept. 2, 2013

Be sure to enter our Summer Grilling Sweepstakes May 27 through Sept. 2, 2013. We’re giving away one Big Green Egg prize package a week for 14 weeks!

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Prep time: 5 minutes plus about 1 hour for marinating
Cook time: About 6 minutes
Serves 4

12 ounces Laura’s Lean Beef Eye of Round steak, thinly sliced and pounded thin

1/4 cup chopped fresh basil

1/2 teaspoon garlic powder

1 teaspoon balsamic vinegar

1.5 teaspoons extra-virgin olive oil

Salt and pepper to taste

4 1-ounce rolls, sliced

3 ounces fresh mozzarella, sliced into 8 slices

1 tomato, sliced ounces fresh mozzarella, into 8 slices

1. Place pounded steak slices into shallow dish. Sprinkle with basil, garlic powder, balsamic vinegar, olive oil and salt and pepper. Turn to coat steaks with ingredients. Cover and place in refrigerator for about 1 hour.

2. Heat grill to high. Place rolls cut-side-down onto part of grill. Place steaks onto grill. Remove rolls when toasted. After 3 minutes, turn steaks and cook another 3 minutes on second side. Remove steak from grill and let rest about 5 minutes.

3. Thinly slice steaks across the grain. Divide steak evenly among 4 toasted rolls. Top each with 2 slices mozzarella and 2 slices tomato. Serve immediately with mixed green salad.

Nutrition Information per serving (1 roll with about 2.5 ounces cooked beef, 2 slices mozzarella and 2 slices tomato. Salt and pepper not included.):
Calories 283; Calories from Fat 90 (31% from Fat); Fat 10g; Saturated Fat 4g; Cholesterol 49mg; Sodium 308mg; Carbohydrate 21g; Fiber 2g; Protein 27g; Vitamin A 7%; Vitamin C 7%; Calcium 4%; Iron 14%.

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May 27 - Sept. 2, 2013

Be sure to enter our Summer Grilling Sweepstakes May 27 through Sept. 2, 2013. We’re giving away one Big Green Egg prize package a week for 14 weeks!

Don’t forget to “like” us on Facebook and follow us on Twitter and Pinterest! If you have friends that might enjoy, make sure to tell them about us! Aren’t receiving our newsletter? Be sure to sign up on our website at www.laurasleanbeef.com and receive an instant coupon.

As an adult with my own herb garden, lemon verbena is now my favorite. Native to Peru and Argentina, this herb has an intense lemon scent that I consider a “must have” when making herbal teas, soaps, potpourris and sachets. It’s also used in the kitchen to flavor fruit salads, desserts and drinks and it can be substituted for lemon grass in Asian recipes.

For years, I grew this herb directly in my garden and since it’s a tender perennial, I mourned each fall when the temperatures dropped and my plant died. Last year, I didn’t want to let my beautiful plant die, so I decided to forgo my garden, planted it in a container and brought it indoors at the first sign of frost. This actually worked out well. Although my plant did go through a severe shed of its original leaves, new ones grew back and I set the plant back outside once spring came.

If you decide to go the container route, you’ll need a container that’s about 10 to 12 inches, since lemon verbena can grow quite tall. In the fall, you should cut the plant back by about half and repot in new soil. And, don’t fertilize over the winter.

Lemon verbena needs full sun, although my container lemon verbena did well last year in dappled sun. It’s considered a shrub, so it has woody stems that can be gangly in appearance. You can harvest the leaves and stems any time after the plant is 8 inches tall; just be sure not to cut off the flowers. They are not showy, just tiny and white/purplish, but they smell wonderful. In fact, you can cut the plant back to about 2 inches above the ground around the middle of the summer to promote growth.

Lemon verbena doesn’t grow well from seed. It can be propagated by taking softwood cuttings in the late spring or early summer. Frankly, I think it’s easiest just to get a fresh plant in the spring, but I have found that garden stores don’t always carry lemon verbena, so you may have to do a little hunting. In my experience, it’s usually the locally owned, smaller garden stores that carry it.

So, if you’ve never tried growing lemon verbena, I’d suggest grabbing a plant and a copy of Gone with the Wind. It’s perfect for a summer project and a little reading!

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May 27 - Sept. 2, 2013

Be sure to enter our Summer Grilling Sweepstakes May 27 through Sept. 2, 2013. We’re giving away one Big Green Egg prize package a week for 14 weeks!

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The reason I’m writing about hard-boiled eggs is to save us all from the overcooked gray/green yolks that so many people get–yolks so hard and gray they might double as bouncy balls. Not a nice way to start a deviled egg.

How to make hard-boiled eggs the right way:

• Place eggs in single layer in saucepan. Cover with enough water that the eggs are fully submerged by 1 inch.

• Bring water to boil over high heat. Remove pan from stovetop, cover with lid and set timer for 10 minutes.

• While eggs sit in covered pot, get bowl of ice water ready.

• When timer goes off, gently place each egg into ice water to cool.

• When eggs are completely cool, peel.

Now you have perfectly cooked hard-boiled eggs.

Half the eggs, mash them with mayo (if you want to save calories, use light mayo) and perhaps a touch of sour cream or yogurt if you like that tang.

Possible additions to yolks:

Dill (fresh or dried)

Chives

Curry powder

Lemon juice (go light)

Basil

Mash yolks into smooth paste, then spoon (or pipe using plastic bag with corner snipped off) back into egg white halves.

Top with:

Paprika

Caviar or Salmon Roe

Blue Cheese Crumbles

Bacon Bits

Chopped edible flowers (chive flowers, nasturtiums and pansies are edible–just make sure they weren’t grown with insecticides!)

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May 27 - Sept. 2, 2013

Be sure to enter our Summer Grilling Sweepstakes May 27 through Sept. 2, 2013. We’re giving away one Big Green Egg prize package a week for 14 weeks!

Don’t forget to “like” us on Facebook and follow us on Twitter and Pinterest! If you have friends that might enjoy, make sure to tell them about us! Aren’t receiving our newsletter? Be sure to sign up on our website at www.laurasleanbeef.com and receive an instant coupon.

A park bench is a great way to incorporate strength training into your outdoor exercise routine without needing any additional equipment. Here are some exercises to add to your routine either along your walk or after you get done on the walking trail.

Do 1-2 sets of 10-15 repetitions of each exercise. Avoid doing these exercises on back-to-back days so that your muscles have time to rest in between. Warming up and cooling down are very important, so if you are doing these exercises without incorporating them into your walk, it is important to do a separate warm up and cool down.

Tricep Dips

Push Ups

Squats

Rear Kicks

Side Leg Lifts

Calf Raises

Always contact your physician before beginning an exercise program.

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May 27 - Sept. 2, 2013

Be sure to enter our Summer Grilling Sweepstakes May 27 through Sept. 2, 2013. We’re giving away one Big Green Egg prize package a week for 14 weeks!

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1 pound Laura’s 96% Lean Ground Sirloin

Salt and Pepper to taste

Sprinkle of garlic powder

4 rolls sliced open

1 teaspoon olive oil

1 clove garlic, peeled

4 tablespoons creamy Caesar dressing

4 slices fresh tomato

2 ounces shaved Parmesan cheese

4 large leaves Romaine lettuce

1. Heat grill to high. Shape ground sirloin into 4 burgers and sprinkle with salt and pepper to taste, then garlic powder. When grill is ready place burgers on grate and cook to desired degree of doneness.

2. While burgers cook, place rolls cut-side-down on grill and toast. When toasted, remove. Brush each toasted surface lightly with olive oil, then rub lightly with garlic clove.

3. When burgers are done, top each roll with 1 burger. Top each burger with 1 tablespoon Caesar dressing, followed by tomato, 1/2 ounce shaved Parmesan, and lettuce. Serve immediately.

Nutrition Information per burger with dressing, cheese, lettuce, tomato and roll (salt and pepper to taste not included):
Calories 367; Calories from Fat 138 (37% from Fat); Fat 16g; Saturated Fat 6g; Cholesterol 77mg; Sodium 651mg; Carbohydrate 22g; Fiber 2g; Protein 33g; Vitamin A 15%; Vitamin C 75%; Calcium 21%; Iron 22%

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May 27 - Sept. 2, 2013

Be sure to enter our Summer Grilling Sweepstakes May 27 through Sept. 2, 2013. We’re giving away one Big Green Egg prize package a week for 14 weeks!

Don’t forget to “like” us on Facebook and follow us on Twitter and Pinterest! If you have friends that might enjoy, make sure to tell them about us! Aren’t receiving our newsletter? Be sure to sign up on our website at www.laurasleanbeef.com and receive an instant coupon.

• Increases the “good” HDL cholesterol

• Prevents blood clots

• Protects from the harmful artery damage caused by elevated bad LDL cholesterol

• May help improve brain function – this one is the most shocking to me! A 2005 study in the New England Journal of Medicine which evaluated mental ability was used to analyze this, the ladies were asked to memorize numbers, list as many animals as possible in one minute, and remember information previously provided to them. The test was done at baseline and then again 2 years later and the results were compared. Those that drank 1 drink per day (12 oz beer or 5 oz wine) had better results than those that did not routinely consume alcohol, the moderate drinkers had a 23% reduced risk of impaired cognitive ability over that 2 year period.

So what is considered a moderate amount of alcohol? Women should limit to one drink per day and men to 2 drinks per day. A drink is the equivalent of:

• 12 oz beer

• 5 oz wine

• 1.5 oz hard liquor

There is, of course too much of a good thing though so be careful when it comes to alcohol consumption. Aside from the obvious issue of intoxication, alcohol should be avoided in individuals that are pregnant, trying to lose weight (excess calories), those with a high risk of breast cancer (may increase the risk), cardiomyopathy (weak heart), and those with a family history of substance abuse.

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Prep time: 10 minutes
Cook time: About 45 minutes
Serves 6

1 (1.5 pound) Laura’s Lean Beef Eye of Round Roast

1 clove garlic, cut into slivers

1/4 teaspoon salt

1 1/2 teaspoons ground cumin

1 tablespoon olive oil

1 onion, thinly sliced

10 ounces white mushrooms, thinly sliced

1/4 cup red wine

1 cup beef stock

1 tablespoon butter, softened

1. Heat oven to 350°F. Pat roast dry with paper towel. Make small cuts into roast (about 1/4-inch deep) all over roast. Push a sliver of garlic into each cut (use up as much garlic as you can). Sprinkle salt all over roast then rub ground cumin into roast.

2. Heat oil in large, cast-iron skillet over medium-high heat. When oil is hot, place roast into skillet and sear roast on all sides. Place roast in skillet and put into oven.

3. Cook to desired degree of doneness, about 35 minutes to get to medium-rare in center. (Feel free to use a thermometer to check the temperature–I like mine to be 130°F in the thickest part).

4. Remove skillet with roast from oven. Place roast on cutting board and cover to keep warm. Let rest at least 10 minutes.

5. While roast rests, place skillet over medium-high heat. Add onion and mushrooms directly to skillet and cook, stirring, until vegetables start to soften. Deglaze skillet with red wine, let reduce by about half. Add stock. Bring to boil and let reduce by three quarters. Remove from heat and stir butter into sauce.

6. Cut roast into thin slices. Top with pan sauce, onions and mushrooms. Serve immediately.

Nutrition Information for 3 ounces eye of round with sauce and vegetables:
Calories 209; Calories from Fat 75 (35% from Fat); Fat 9g; Saturated Fat 3g; Cholesterol 55mg; Sodium 256mg; Carbohydrate 5g; Fiber 1g; Protein 28g; Vitamin A 1%; Vitamin C 5%; Calcium 2%; Iron 14%.

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Prep time: about 5 minutes
Cook time: 25 minutes
Serves 6

1 Laura’s Lean Beef Flank Steak, about 1.5 pounds

1/2 cup grainy mustard

2 tablespoons dark brown sugar

1/4 cup peach jam

1 canned peach, drained

1 tablespoon balsamic vinegar

Salt and pepper to taste

1. Heat oven to 375°F. Score the top of flank steak diagonally, one way then the other to get a diamond pattern. Pat dry with paper towel.

2. Mix mustard with brown sugar, jam, peach, balsamic vinegar and salt and pepper to taste. Blend in a blender, food processor or using a stick blender.

3. Line a baking sheet with foil. Spoon 2 tablespoons of mustard mixture onto foil and spread around to make a base for steak. Place flank steak on top of mustard. Top with more mustard mixture, reserving about 1/3 cup to pass with finished steak.

4. Wrap foil up and around flank steak, sealing well. Place in oven 20 minutes. Remove steak from oven. Open foil and spread foil wide. Place steak back in oven on top rack. Increase oven to 450°F. Roast an additional 5 minutes, or until mustard on top of steak starts to thicken and brown.

5. Remove steak from oven. Let rest 5 minutes. Cut into thin slices (remember to cut across the grain for tenderness). Serve with extra mustard sauce (about 1 tablespoon per serving).

Nutrition information per serving (3 ounces cooked steak with additional 1 tablespoon mustard sauce and not including salt and pepper to taste):
Calories 214; Calories from Fat 52 (24% from Fat); Fat 6g; Saturated Fat 2g; Cholesterol 55mg; Sodium 329mg; Carbohydrate 17g; Fiber 1g; Protein 25g; Vitamin A 2%; Vitamin C 4%; Calcium 2%; Iron 13%

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