My ‘POM Wonderful’ Dinner Party

Well, let’s just say it all started with a lil email stating, “You are one of 100 bloggies to host a POM Wonderful Dinner Party“… WOW! Was my first reaction, I sent in my proposal to POM Wonderful with some fun POMMY ideas for foodie fun and I was chosen…

Okay, Thought 1:

I live in Manhattan.

Blank Stare…

Yes, I live in a shoe box.

Well, maybe a pin-hole.

A belly button?

Okay, you get the point.

I am Carrie Bradshaw (heehe, All you Sex n’ the City fans) …

Instead, I write about food…

And I love it.

L-O-V-E, LOVE it.

So, I put on my thinking cap and pondered.

Thought 2: Who shall attend?

Thought 3: What will I cook?  And bake?

Thought 4: Settle down, Amie. You have 2 huge cases of fresh pomegranates at your front door and the FedEx guy thinks you’re nuts!

Thought 4: Stop with the thoughts and Get to Work!

Thought 5: Final Thought….Let’s make it a Gluten-Free POM Party…

‘T’was the night before my POM Party, and all I could think about was the decor, the dishes, the entrees, the desserts and o’ what fun I had developing gluten-free POM recipes using POM Wonderful and the two large crates of pomegranates inside my tiny abode.  There I was…in my ‘lil apt…with the Kitchen Aid mixer buzzin’, the stove heatin’ and my fridge about to burst open with fresh produce and pomegranates!

Then, after a deep breathe, lots of planning and lots of fun…I was ready…

Welcome to my POM Dinner Party.

The dinner was held on November the 12th…a fine Friday evening here in the Upper East side of Manhattan.  My Gluten-Free ‘POM’ dinner party was inspired by a Fall Harvest theme in an intimate setting…

Picture eight Manhattanites, nestled into my cozy Manhattan apartment perched onto eight large maroon colored pillows on hardwood floors with a beautiful display of my homemade POM inspired dinner menu. I cooked and baked everything from scratch using POM Wonderful products in every dish and beverage throughout the evening. My menu consisted of POM infused Pecan Crackers served with POM Conserve for appetizers.  Roasted Turkey, Mashed Sweet Potatoes with Pomegranate Arils, POM n’ Macadamia Stuffed Squash, POM infused Crispy Parsnip n’ Apple Fries with POM infused Sweet Pea n’ Asparagus Guacamole for the main course. And, for dessert, POM Truffles and Gluten Free Red Velvet Pistachio Coconut Muffins, which are both infused with POM.   The beverages for the evening were POM spritzers, hot apple cider infused with POM and hot POM tea in cute little maroon mugs. Each guest was given a bottle of POM Wonderful and a fresh pomegranate in an adorable POM Wonderful gift bag.

The ‘table’ for this meal was Manhattan-style… well, it’s Manhattan-style for me… I laid a beautiful cream linen tablecloth on the floor surrounded by the eight large POM-colored pillows, which were used as seats for my guests, four maroon colored candles burned during the dinner and soft jazz music played in the background.

The POM Dinner Party event started off with each of my guests and I opening a bottle of POM and using it to create every dish and beverage. Each guest was in charge of their own bottle and was instructed to finish it by the end of the evening throughout the cooking and baking in each of their dishes and beverages.  Before we dug into our POM dinner, each guest and myself sat around the table with our own fresh pomegranates in our hands. We went around the ‘table’ and spoke about ways in which we use pomegranates in our everyday lives to add these powerful antioxidants into each meal, snack and beverage! With these unique and fun-filled POM foodie ideas, we elaborated on my ‘Menu’ and by the end of the evening all eight POM Wonderful bottles and all eight pomegranates (plus many more for snackin’ on and tossin’ extra into recipes) were incorporated into our Fall Harvest Feast.

I then broke out my famous ‘How to Open a Pomegranate’ presentation…with a POM Wonderful and a pomegranate in each of our hands…we got to work.  “Okay everyone…aprons on because this is gunna get messy,” I shouted…

Then turned up the jazz music and got to work.

  1. Using a sharp paring knife, gently slice off the crown of the pomegranate.
  2. Place on a flat surface, cut side up and score the skin at each of the sections on the fruit.
  3. Gently open each section and using your fingers, loosen the inside seeds, also known as ‘arils’ into a bowl.  Discard the body of the pomegranate and focus on the arils.
  4. Transfer arils to a mesh strainer and rinse with cool water.
  5. Place onto a paper towel to dry and they’re ready to use in any dish!
  6. Enjoy!

I am honored to share this incredible POM infused evening on The Healthy Apple, where I preach about fresh farm-to-table clean, natural gluten-free food and lifestyles, which is exactly what this dinner party emulated to my guests. This evening was about my effort with eating clean and adding an integral health component with POM infused dishes and beverages.   I am incredibly passionate for the POM Wonderful brand as it truly is a brand that I believe in and love so much. All of the POM products are healthy, clean and delicious, which is what The Healthy Apple encompasses and which is my message to my family, friends, colleagues, readers and the online community.

My energy and passion portrayed POM in a beautiful light and created a unique look on the classic POM beverage…with a Gluten-Free twist, I created a fun, intimate spin on a classic dinner party in Manhattan!

I’m sure you’re all yearnin’ for these delicious POM Gluten-Free recipes mentioned above…so, here is a sneak peak at the POM appetizers that were served.

POM Conserve served with Gluten-Free POM Pecan Crackers

POM Conserve

Ingredients

  • 16 oz. POM Wonderful
  • 4 lbs. fresh pomegranates, roughly chopped
  • 2 Tbsp. agave nectar
  • 1/2 cup crystallized ginger

Directions

  1. In a saucepan, bring POM Wonderful to a boil over medium heat.  Add pomegranates and agave nectar; cook for 20 minutes.  Stir often.  Add ginger, cook for another 20 minutes.
  2. Remove from heat; set aside to cool; mixture will thicken when cooled.
  3. Serve with POM crackers.

Gluten-Free POM Pecan Crackers

Ingredients

  • 2 cups almond flour
  • 1 tsp. sea salt
  • 1/2 cup pecans, roasted and chopped
  • 1 large egg
  • 2 Tbsp. POM Wonderful
  • 1 Tbsp. olive oil

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all ingredients; mix until combined.
  3. Prepare a large nonstick baking sheet with parchment paper.
  4. Place dough in the center of the sheet.  Roll dough with a rolling pin until it is 1/2 inch thick and is covering the baking sheet.
  5. Using a sharp knife, slice the dough into 3 inch rectangles.
  6. Bake for 8-10 minutes or until golden brown.
  7. Serve with POM Conserve.
  8. Enjoy!

How do you ‘POM’?

Return to Real Tea with Dilmah…

I am excited to introduce you to my favorite tea…actually it’s more like a re-introduction as you have met previously when I’ve blogged about my love for Dilmah Tea.

Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring finest quality, Single Origin Ceylon Tea, garden fresh to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


It took Fernando nearly four decades and in 1988 he launched his own brand – Dilmah. Coined from the names of his two sons Dilhan and Malik, Dilmah was the first producer owned tea brand, and offered tea ‘picked, perfected and packed’ at origin. Unlike the multi-origin blends that monopolized supermarket shelves, Dilmah brought tea that is freshly packed at source and therefore rich in flavor and natural goodness.


Merrill pioneered three important initiatives which have today become hallmarks of Dilmah.


  • Traditional Tea ensures that the tea in made in the traditional, orthodox way perfected over a century
  • Single Origin ensures that the tea is Pure Ceylon tea and not blended with cheaper teas from around the world
  • Garden Fresh packed at Source ensures that Dilmah teas are the freshest and brimming with antioxidants

The Fernando family built their business around their love for tea; today Dilmah is the only vertically integrated tea company with its own tea gardens – some of Ceylon’s best estates – and state of the art printing & packaging facilities, tea packing and investments in every segment of the industry.


Dilmah is unique; a brand that is founded on a passionate commitment to quality and authenticity in tea, it is also a part of a philosophy that goes beyond commerce in seeing business as a matter of human service. This is what makes Dilmah the first ethically produced tea. Business ethics and social responsibility guide the family business where profits from the company are shared with those who are less privileged in society. The MJF Charitable Foundation was established to fulfill this commitment and is changing the lives of over 10,000 people each year through more than 300 different humanitarian projects. Dilmah Conservation is working towards a harmonious coexistence of man and nature by creating awareness and implementing sustainability initiatives.


What makes Dilmah especially unique is the philosophy that defines every aspect of the brand and the companies of the MJF Group. The key to Founder Merrill J. Fernando’s vision was integrity – in relation to his workers, the Ceylon Tea industry and in relation to his customers. Quality, Authenticity and Natural Goodness was what tea drinkers desired and that is what Dilmah offers. In relation to the workers, the exploited and ailing tea industry and our developing country, integrity meant ethics and genuinely fair trade. Merrill J. Fernando built ethics into the heart of his business and pledged to make his business a matter of human service.


That commitment is discharged through the MJF Charitable Foundation, a government approved charity that was formed by him and which bears his initials. The Foundation seeks to enhance the welfare of the Group’s workers, whilst also pursuing humanitarian assistance programs amongst marginalized communities.


With the objective of changing the lives of 10,000 underprivileged people each year, the MJF Foundation designs, funds, and implements over 300 projects throughout the country. These range from dignified empowerment of women, differently abled, conflict or tsunami affected communities, welfare projects, education and provision of free health care or vocational training. The Foundation has provided facilities to the National Cancer Institute to establish the first free breast cancer screening program for poor women in Sri Lanka. The pre-school program has constructed 72 pre-schools on Dilmah and associate company tea gardens, whilst also offering free English and Computer classes to older children. Foundation nutrition programs benefit children and the elderly and its Small Entrepreneur Program (SEP) has been hailed globally for its effectiveness. The Prisoners Reform & Reintegrate program helps rebuild the lives of reformed prisoners released on parole and the MJF Kids Development Program for urban slum children is offering a light of hope to children with little opportunity in life.

Have you ever tried Dilmah Tea? If so, I’d love to hear what flavors you’ve enjoyed…

As we’re on the topic of my favorite tea, I thought I’d share with you one of my favorite recipes using Dilmah’s Lemongrass Green Tea…I love cooking and baking with tea.  It’s not just for sippin’ and can be used in so many recipes to add flavor and antioxidants.

Risotto with Black Trumpet Mushrooms

Ingredients

  • 8 cups water (for tea)
  • 8 Dilmah Lemongrass Green Tea Bags
  • 1 oz. dried Marx Foods Black Trumpet Mushrooms
  • 1 ripe avocado, pitted, peeled and mashed
  • 3 shallots, finely chopped
  • 3 cups risotto
  • 1/4 cup white balsamic vinegar
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground white pepper
  • 4 scallions, finely chopped

Directions

  1. Soak dried mushrooms in a bowl of water for 25 minutes. Drain and reserve liquid.  Rinse mushrooms under cool water; squeeze gently to remove moisture.
  2. In a medium sized saucepan, heat water with Dilmah Green Tea bags; bring to a boil.  Turn off heat and let sit for 5 minutes; discard tea bags.
  3. Add onion and risotto; cook for 10 minutes.  Add balsamic vinegar, dried mushrooms and avocado.  Cook over medium heat until tea has been absorbed.
  4. Cook risotto for another 20 minutes until tender.  Season with sea salt and pepper.
  5. Serve warm and top with a sprinkle of scallions.
  6. Enjoy!

Fresh Direct 20% Discount

Turn off the alarm clock and sleep in. Your weekly early morning dash to the Farmer’s Market for fresh salad greens and pasture-raised eggs has just ended. Beginning today, timed to the arrival of the summer’s bounty of fruits and vegetables, leading online grocer FreshDirect will double its local offerings to include more than 350 products during the peak season, from more than 30 farmers and suppliers within 300 miles of New York City.

“We’ve traveled locally to find small-scale producers and family-run businesses that offer the freshest, most delicious, highest-quality food direct from the farm.” said Monica Woo, Chief Marketing & Strategy Officer, FreshDirect. “At FreshDirect, our criteria for the local products are that they must not only be good for our customers, but also good for local farmers and good for our environment, too.”

FreshDirect’s fresh selection of local fruit, vegetables, dairy, cheese, grass-fed beef, seafood, bakery, and specialty products such as beer and wine can now be delivered to your door, many within 48 hours of being picked.


For FreshDirect, local means within 300 miles of FreshDirect and clear traceability of the products. On a daily basis, their trucks will pick-up seasonal products from farms out on Long Island, meaning you can have produce picked from the land and onto your table within 48 hours. Other products come from Pennsylvania, Connecticut, Massachusetts, New Jersey and the Hudson Valley, as well as cheese from Vermont.

FreshDirect believes in supporting local producers and cares about their community. All of the farms and purveyors have been visited by the FreshDirect team, where they have formed personal relationships. And whenever possible, FreshDirect places emphasis on small-batch or small-scale and family-owned and run companies.

Now you can get your pasture-raised eggs without waking up at the crack of dawn to get the goods at market. FreshDirect comes to you, on your time, offering everything and more than at the farmer’s market. Customers will be able to order hormone-free, antibiotic-free dairy from Ronnybrook Farm, Constant Bliss Cheese from Jasper Hill Farms, grass-fed beef from Hardwick Beef, Long Island wines, Ommegang beer, new offerings from FreshDirect favorite Satur Farms, fresh fruit pies hand-made locally by Breezy Hill Orchards, fresh Long Island seafood, packaged goods with locally-sourced ingredients, and when it’s time, local corn from Altobelli Farms.

New site features on the local page include an interactive map of all of the farms that lets you shop by proximity, as well as sweepstakes and discounts. And throughout the summer FreshDirect’s weekly newsletter ‘What’s Good’ will feature letters from the farmers themselves.


So, I wanted to share with all of you, my readers and fans FreshDirect’s impressive local expansion. They’ve doubled their local offerings and can now provide their customers with farm-to-table produce within 48 hours. www.freshdirect.com/local.

Because it’s seasonally dictated, gorgeous produce will be added throughout the summer… newly available on the site are local golden zucchini, rapini, yellow tomatoes, squash blossoms, black Tuscan kale, Satur Farms herbs (lemon thyme, chervil, chives, cilantro, mint), local cherries, and so much more. And by July 12th, FreshDirect will have delicious Long Island corn, plums, apricots, and fresh fruit pies from upstate NY.

Even more exciting news —  I’ve asked FreshDirect to provide a discount code as a special deal for your readers. The SUPPORTLOCAL code is good for 20% off their entire Local Market and is good all summer long. I hope you’ll post about FreshDirect’s renewed commitment to local farmers and producers.

You can use this link: http://twitpic.com/1ysh5l.

About FreshDirect

FreshDirect is one of the nation’s leading online food brands and grocery providers, known for its convenient home delivery service and the manufacture of fresh, delicious food. Changing the way customers shop for groceries since 2002, the company uses a direct distribution model with in-house, overnight production that cuts out the middleman and helps FreshDirect offer farm-fresh food at prices up to 20% lower than conventional grocery stores. Every product is 100% satisfactory guaranteed, every time.

Thanks to expert daily ratings, FreshDirect customers can easily shop for best of the season in produce and seafood. Only at FreshDirect, the online shopping experience is highly personalized with smart shopping features that help customers track their favorites, remember missed items, shop from previous orders and get recommendations on new foods they might like. FreshDirect has also teamed up with top New York City chefs and restaurants to bring customers quick, restaurant-quality prepared meals, unavailable anywhere else.

FreshDirect has fulfilled more than 11.6 million orders to date. Their ever-expanding service area includes most of Manhattan, locations in Queens, Brooklyn, Staten Island and the Bronx, as well as parts of New Jersey, Connecticut, Westchester and Nassau County.

For more information, visit www.freshdirect.com.

In The News…

Bringing Clarity to ‘Natural’ Claims

A & P Launches Produce Loyalty Program

Too Much Sugar in Toddler Foods

Keep Hydrated in the Summer Heat

FDA Seeks Less Use of Antibiotics in Animals

Going Gluten-Free is A Growing Trend

Making Your Own Soda with SodaStream


I recently received a Pure Soda Maker that Soda Stream sent to me to use and review. Now, I’m not one to drink soda or ‘pop’ but I do love seltzer, so I was pretty excited to test out this fun product.  I got started right away and began making bubbly.

There were 9 flavors sent for me to review, however, the sugar content was way too high to even try the Ginger Ale, Cranberry Raspberry, Lemonade and Orange Soda.  Therefore, I opted to taste the Seltzer, Diet Cola, Diet Root Beer and Diet Grapefruit.

The Soda Stream came with 2 reusable soda bottles, a carbonator (for the bubbly) and detailed instructions-which were pretty easy to follow.  The beauty of this product is that it’s cordless and easy to store on my counter top or in my pantry.

I screwed in the bottle to the lil machine and pushed the button…saw some bubbles…added a cap-full of the desired soda and pour it into the bottle.  Easy as 1-2-3. Not bad, Soda Stream!  A little shake and it’s ready to serve.

Now for the taste…

Well, the Grapefruit flavor was delicious and I’d surely try it again, but I enjoyed making the plain seltzer the most as I opted for adding my own sliced cucumber and  freshly cut lime and lemon wedges.

I am so excited to have this Soda Stream in my kitchen, especially for all of my guests and clients to see the simplicity and taste the deliciousness.

Thank you, Soda Stream for a fabulous new appliance and a fun way to jazz up the plain ol’ bottle of pop from the store and to help save the planet by reducing the use of plastic bottles.

I can’t wait to use this Soda Stream for my upcoming client event where I am planning on creating a Grapefruit Spritzer with fresh mint leaves, fresh lemon and a hint of crushed ice…Doesn’t that sound fabulous? Perfect for quenching your thirst on a hot summer day.

I highly recommend this adorable soda maker – it’s simply fabulous.

What to Eat?

That is the question, isn’t it?  We’re constantly told what to eat, how to eat and when to eat via television, the internet, books, magazines, friends, colleagues, doctors…the list is endless…One thing’s for sure, we must nourish our bodies with full-sized, flavorful meals and real breakfasts (no breakfast skippers).  I preach to my clients to eat wholesome, pure, real, ‘clean’ food as close to its natural source as possible.  My #1 rule: Don’t cut out fats, carbs, oils or chocolate.


Breakfast

From egg omelets to smoothies to oats, no one should run away from carbs at the start of the day.  Enjoy a hearty bowl of mixed cooked whole grains such as brown rice, buckwheat, quinoa or millet tossed with nuts, fresh fruit and dates.  Or perhaps you’d enjoy an omega 3 egg over easy on dark, whole-kernel rye toast with a fresh tomato, chives and a dollop of Greek yogurt.  Many of my clients prefer a morning smoothie, especially during these warm months and when they are in a time crunch and need to eat on-the-go.  A protein shake with rice protein powder, frozen cherries, ground flaxseeds, chia seeds and hemp milk can satisfy anyone’s morning meal and hold you over until lunchtime.  I enjoy herbed-egg scrambles with avocado, a side of steel-cut oats made with almond milk and agave nectar and a side of fresh in season fruit.

Lunch

Look beyond the PB & J and jazz up your brown paper bag to ‘wow’ your coworkers…whip up an almond butter sandwich on whole-grain bread with a whole-fruit spread and a sprinkle of ground flax seeds.  Toss together a salad with canned salmon, tuna or sardines; combine them with canned artichoke hearts, hearts of palm, veggies and a whole grain such as quinoa.  Many of my clients enjoy grilling tofu, chicken or salmon the night before and packing that atop a bed of mixed greens with olive oil and balsamic vinegar for their lunch the next day.  My lunches are quite similar every day; I usually have a load of veggies such as broccoli, asparagus, green beans, mushrooms, onions and carrots along with fish, such as wild Alaskan salmon, however I often opt for halibut, cod, mahi mahi or sardines, as they are equally as delicious.

Dinner

Grilled lean proteins such as fish, tofu, tempeh, turkey, chicken or pork loin are delicious options to ‘encrust’ with homemade bread crumbs (or gluten-free cereal, pretzels, crackers, etc. mashed) along with olive oil, then broiled in the oven.  This can be served with a vast array of vegetables depending on the time of year…perhaps acorn squash in the fall, eggplant in the winter and summer squash in the spring.  I always have at least three different vegetables with my dinner.  For instance, last night I had halibut with Brussels sprouts, broccoli rabe and asparagus with grilled tomatoes, a drizzle of fresh lemon and balsamic vinegar and a few of my gluten-free homemade pitas with my homemade chickpea hummus.   I’m also a huge fan of shrimp and all seafood, therefore I never turn down the shrimp or fresh fish at the market; I often serve these with a stir-fry medley.  I liven up every dish with many spices such as cayenne, chili powder, cinnamon, basil, garlic, rosemary and cilantro.  My starches consist primarily of beans, squash and gluten-free grains.  And, let’s just say I never, ever, ever turn down a veggie! I eat unlimited vegetables everyday and never get bored with them because it’s easy to create a new spin on every veggie.  For instance, try broccoli one night baked in the oven with garlic and olive oil, then stir-fried with tamari the next night and steamed with fresh lemon the following evening…keep your taste buds guessing and veggies will never get dull!

Dining Out

Many of my clients stress out about restaurants, holidays, BBQ’s, happy hour, celebrations and any meal created by someone other than themselves.  But, in this day n’ age, our busy lifestyles don’t allow us to make homemade meals every night, therefore we must learn to eat smart when dining out.  The trick is to eat foods that you’d normally eat at home such as grilled fish, lean meats, salads and extra veggies.  For Seafood, I opt for a lobster or shrimp cocktail, poached fish and two sides of vegetables.  /For Italian, I opt for grilled veggies, chicken and a gluten-free grain or pasta.  I also love turkey, chicken, bison or fish burgers as well as fish, turkey or chicken tacos with pico de gio, salsa, guacamole, extra veggies and a squeeze of fresh lemon.  The goal is to be flexible and not just eat ‘brown rice, steamed veggies and tempeh’…branch out and adapt to the surroundings of the restaurant; leave room for some recreational eating as you want your dining out experience to be pleasant, healthy and enjoyable.

Go Ahead and Indulge

We all snack; from almonds, cashes, walnuts, grapes, cheese, fruits and veggies or perhaps dark chocolate, raw cacao, homemade banana Greek yogurt ice cream, air-popped popcorn, healthy whole grain nachos with nutritional yeast ‘cheese’, high-fiber gluten-free scones and cookies.

The goal is to listen to your body and pay attention to how you feel after each meal and snack.  Be aware of hidden sugars and sodium that lurk in many processed foods.  Once I came to understand how foods affect us and why we eat the way we do, I started to feel so much better, especially after I learned that I was gluten and dairy-intolerant as my dairy-free and gluten-free lifestyle is nutritious, healthy, delicious and doesn’t lead to cravings for foods that will make me feel bad.

‘Taste of The Nation’ Manhattan

Thanks to POM Wonderful, I attended last nights Share our Strength‘s Taste of the Nation event here in Manhattan. The evening was a tasting from 50 of the best NYC restaurants serving everything from swanky cocktails and pork belly to red velvet Belgium waffles and a vast array of wines.


Our VIP Tickets were unbelievable; I arrived at 7 PM sharp and started the maze through beautifully decorated tables filled with flowers, decorations and of course, delicious samplings of food and spirits.


My date was my beautiful, Aunt Valerie whom I had a fabulous time with. ..we nibbled and sipped our way through the evening and received beautiful gift bags filled with fun foodie trinkets and treats.

I stumbled across some of my favorite Manhattan dining hot spots such as Eleven Madison Park, Rouge Tomate andGramercy Tavern.

How adorable are these cute little shrimp skewers wrapped in spinach?

And the NYC Pretzels…

These adorable Chinese noodles…

And of course, mini cupcakes for dessert…

Thank you, again to POM Wonderful for these amazing VIP Taste of the Nation tickets…I had a wonderful evening.

Are you attending the Taste of the Nation in your city?

Liberte Yogourt Recipes

I recently had the pleasure of tasting a wide variety of the Liberte Yogourts and my clients and I enjoyed sampling the tasty flavors and incredible variety that Liberte offers.  They have an extensive line of products including Mediterranee, Six Grains, Goat Products and Plain Yogurt.  Here are a few recipes that I created in my kitchen…I hope you enjoy them as much as my clients and I did.


Grilled Yogurt Chicken with Summer Squash

Ingredients

4 boneless, skinless chicken breasts

1 cup Liberte Plain Yogourt

1 teaspoon lime juice

1 teaspoon ground cumin

½ teaspoon sea salt

½ teaspoon chili powder

¼ teaspoon turmeric

1 tablespoon olive oil

1 zucchini, diced

1 yellow summer squash, diced

2 scallions, chopped

¼ cup fresh cilantro, chopped

¼ cup dried cherries, chopped

2 tablespoons balsamic vinegar

Freshly ground black pepper, to taste

Directions

  1. In a medium bowl, combine yogurt, lime juice, cumin, sea salt, chili powder and turmeric; mix well.  Add cooked chicken and coat with yogurt mixture on both sides; let sit to marinate for 15 minutes at room temperature.  Transfer chicken to a plate; sprinkle with additional sea salt and freshly ground black pepper.
  2. Place chicken breasts onto a hot grill; cook both sides until chicken is fully cooked and no longer pink in the center.
  3. In a large bowl, toss olive oil with zucchini, squash, scallions, cilantro, cherries and balsamic vinegar; gently toss and place onto serving dishes.  Sprinkle with desired sea salt and pepper, to taste.
  4. Transfer a cooked chicken breast onto each serving dish atop zucchini salad.

Black Bean Soup with Yogourt Sauce

Ingredients

1 cup Liberte Plain Yogourt

¼ cup fresh cilantro leaves

¼ cup fresh basil leaves

2 teaspoons olive oil

2 cups onion, chopped

2 scallions, chopped

2 cups green bell pepper, chopped

5 garlic cloves, chopped

1 tablespoon curry powder

5 cups vegetable broth

1 (14.5 ounce) can whole tomatoes

1 (15 ounce) can black beans, drained and rinsed

1 tablespoon chili powder

1 tablespoon apple cider vinegar

Directions

  1. In a blender, combine yogurt, cilantro and basil; blend until cilantro and basil are finely chopped.  Cover and place in the refrigerator to chill.
  2. In a large saucepan, heat oil over medium heat. Add onion, scallion, bell pepper and garlic; sauté for 10 minutes or until onion is translucent.  Add curry powder; continue to stir.  Slowly add vegetable broth and tomatoes; bring to a boil.  Add black beans, chili powder and apple cider vinegar.  Cover, reduce heat and simmer for 25-30 minutes.
  3. Transfer to serving bowls. Serve hot with chilled yogurt sauce.

Fruit Muesli

Ingredients

½ cup rolled oats, uncooked

½ cup orange juice

½ cup Liberte Mediterranee French Vanilla yogourt

¼ cup dried cranberries

¼ cup golden raisins

¼ teaspoon almond extract

2 tablespoons macadamia nuts, chopped

Directions

  1. In a medium sized bowl, combine all ingredients; mix well. Cover and place in the refrigerator overnight.
  2. Serve with fresh fruit.

Liberte Lime Salad Dressing

Ingredients

1 cup Liberte Six Grains Pear yogourt

2 tablespoons fresh lime juice

1 teaspoon balsamic vinegar

¼ cup fresh cilantro, finely chopped

1/8 teaspoon chili powder

2 tablespoons sesame seeds

Pinch of sea salt

Directions

  1. Combine all ingredients in a medium sized bowl; mix well to combine.  Place in the refrigerator to cool until ready to serve.

Chilled Mango Coconut Soup

Ingredients

2 ripe mangos, diced

4 fresh strawberries

2 cups orange juice

2 cups Liberte Mediterranee Coconut yogurt

1 teaspoon ground flax seeds

Directions

  1. Blend all ingredients in a blender until smooth. Place in the refrigerator to cool for at least 90 minutes until serving.

Honey Goat Cheese and Cicken Tortilla Pizza

Ingredients

4 Gluten-Free tortillas

8 ounces Liberte Honey Goat Cheese

1 cup organic tomato sauce (or organic salsa)

2 chicken breasts, shredded

4 fresh basil leaves, chopped

Directions

  1. Preheat oven to 350 degrees.
  2. Place each tortilla on a baking sheet lined with parchment paper.  Top with tomato sauce, shredded chicken and goat cheese.  Sprinkle with chopped basil.
  3. Place into the oven for 10-15 minutes or until desired doneness.
  4. Remove from oven; serve hot.

Have you ever tried any of the Liberte products?


And Now For…’In The News This Week’

Flavor on a Budget

Choosing Kosher for Health

Cooking at Home to Save Money

Buckwheat Flour Potential for Gluten-Free Breads

B Vitamins Protect Against Heart Attack

You Can Cheat On Your Diet

Nutrition For Athletes

Also, be sure to check out my newly created  Galaxy Granola Recipes!