Almond Flour Pesto Fig Pancakes

Fig Pesto in a pancake?

Yes.

And to top it off, it’s not just any ol’ pesto. ..it’s a delicious combination of fig and Gorgonzola in a fabulous flavored pesto created by Pestos With Panache, which is an amazing brand of delicious pesto’s made with incredible ingredients such as dark chocolate, ancho chile, pumpkin, blueberry, strawberry and much more.

So, what did I do with this fine pesto?

Well, with this brutal Artic chill in the air, there’s nothing cozier than waking up from under my warm covers, slipin’ on my fuzzy slippers and waking up to a warm plate of pancakes…with a fig n’ pesto spin.

And, as always gluten-free.

Of course.

So, go ahead. Curl up in your fuzzy slippers and maybe even stay in bed an extra lil’ bit.  Get cozy, get comfy, get ready for a delicious breakfast and a fabulous morning.

Brew a cup of hot tea.

Turn on a bit o’ holiday music.

Jingle around your kitchen.

Smile.

Because Santa is coming…

And whip up some pesto pancakes.

I assure you…these babies will start your day on the right foot.

One bite at a time.

Mmmmmm.

Enjoy!

Keep warm and enjoy your weekend, foodies!

Almond Flour Pesto Pancakes

Ingredients

  • Fabulous Fig and Gorgonzola Pesto
  • 1 cup almond flour
  • 2 Tbsp Stevia for Baking
  • 2 Tbsp. baking powder
  • 1/6 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. chili powder
  • 1 cup almond milk
  • 2 Tbsp. oil
  • Topping: Agave Nectar
  • Topping: Fresh Fruit

Directions

  1. In a large bowl, combine all ingredients; mix well until combined.
  2. Spray a large pan with nonstick cooking spray; set over medium heat.  Let pan warm for 2 minutes over flame.
  3. When the pan is hot and ready for the batter, spoon the pancake mixture onto the hot surface.
  4. Cook for 2-3 minutes, then gently flip using a spatula.  Pancakes will be cooked when golden brown and bubbles form in the middle.
  5. Repeat with remaining batter.
  6. Serve with a drizzle of agave nectar and fresh fruit.
  7. Enjoy!

Gluten-Free Agave Parsnip Beet Cake and The Big Green Cookbook Giveaway

Well, I did it again…another incredibly tasty recipe using avocados, beets, parsnips and my favorite nuts … a lil macadamia and a lil hazelnut … This is a fabulous dish for anytime of the year but I thought these ingredients were perfect for this fall harvest season…  Perhaps this dessert will appear on your Thanksgiving table… Looking forward to hearing your thoughts and tastes on this newly delicious n’ always gluten’ and dairy free creation.

Gluten-Free Agave Parsnip Beet Cake

Ingredients

  • 2 1/2 cups macadamia nuts, very finely ground
  • 3/4 cup gluten-free flour
  • 1 tsp. baking soda
  • 2 1/2 tsp. all spice
  • 1/3 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/2 cup agave nectar
  • 2 very ripe avocados, peeled, cored and very finely mashed
  • Egg substitute for 2 eggs
  • 2 Tbsp. coconut flakes
  • 10 parsnips, peeled and grated
  • 4 golden beets, peeled and grated
  • 1/3 cup hazelnuts, toasted

Directions

  1. Preheat oven to 350 degrees F.
  2. Prepare a baking dish with baking spray.
  3. In a large bowl, combine ground macadamia nuts with flour, baking soda, all spice, sea salt and pepper; mix to combine.
  4. In a separate bowl, combine agave, avocados and egg substitute; beat on high speed until combined.  Add dry ingredients; continue to mix on medium speed until well blended.  Slowly add in parsnips, beets and coconut.
  5. Transfer batter into prepared baking pan; sprinkle with toasted hazelnuts.  Bake for 45 minutes or until golden brown.
  6. Remove from oven; set aside to cool.
  7. Enjoy!

And, I am exciting to announce my Giveaway for The Green Big Cookbook. I will be randomly selecting one winner on Monday, November the 8th at 5:00 PM EST.

To Enter, Simply:

Leave a comment on this post telling me your favorite way to prepare a  ‘Green’ meal.

Good Luck and have a wonderful weekend, fellow foodies!

 

VEGA Vegan Protein Patties and Marx Foods GIVEAWAY

As you all know, I’m a proud VEGA Ambassador and I recently created a tasty recipe and video demo for the VEGA website sharing my vegan protein patties.

Be sure to take a look at my Vega Ambassador Interview, Recipe and Video.



Ingredients

  • 1 packet VEGA Sport
  • ¼ cup steel-cut oats, cooked
  • 1 cup black beans, cooked
  • 2 Tbsp. nut butter
  • ¼ cup canned pumpkin
  • 1 Tbsp. raisins
  • 1 tsp. white balsamic vinegar
  • 1 medium ripe banana, sliced
  • Pinch of each sea salt and pepper
  • 2 Tbsp. agave nectar
  • ¼ tsp. smoked paprika
  • 10 walnuts

Directions

  1. Preheat oven to 325 degrees F.  Prepare a baking sheet with parchment paper; set aside.
  2. In a food processor, combine all ingredients; process until smooth.
  3. Using a tablespoon, drop the batter into your hands; mold into patties and place onto the prepared baking sheet.
  4. Bake for 20 minutes or until lightly golden brown and crispy.
  5. Enjoy!

And Now…I am happy to announce my Marx Foods Palm Leaf Plate Giveaway.

I recently had the opportunity to test out these Palm Leaf Plates, which are incredible and great for entertaining. I was quite impressed at how well these plates held up as I was a bit skeptical since they’re disposable, but to my surprise they held up like a charm.  These beautiful pates are an eco-friendly and biodegradable plates are a unique alternative to conventional plates.  The plates and the disposable cutlery are even compostable!

To Enter:

1). View the Marx foods website and tell me what Palm Leaf plate shape you’d like to try.
2). Post this giveaway on your blog. Leave a comment telling me you did.
3). Tweet this Giveaway post! Leave me a third comment telling me you did.

Each comment counts as an entry.

Good Luck; I will be picking a winner on Friday, September the 10th at 5PM EST.


Cucumber Almond Gazpacho Sauce

Last night I decided to whip up a cooling gazpacho sauce to take off the nonstop heatwave that we’re feelin’ here in Manhattan…it surely has been a bit too hot to turn on my oven and strike up the stove, so I opted for a fresh gazpacho sauce which I drizzled atop my tilapia dinner.

This sauce was the best idea because I was instantly rejuvenated and felt like  new person after sweating in this sweltering heat all day…So, why not get creative when making a gazpacho sauce and toss in some blanched almonds, agave and balsamic vinegar to add the perfect hint of pure sweetness to my fresh cucumbers and tomatoes.

Ingredients

  • 2 cups cucumbers, coarsely chopped
  • 1 Heirloom tomato, chopped
  • 1 cup scallions, coarsely chopped
  • 3/4 cup fresh cilantro
  • 1/2 cup slivered blanched almonds
  • 3 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. agave nectar
  • Pinch of chili powder
  • Pinch of sea salt and white pepper
  • Chives for garnish

Directions

  • In a food processor, combine all ingredients; blend until well combined.
  • Serve atop fresh fish, tofu, salads or any summertime dish.  Garnish with chives.
  • Enjoy!

Do you enjoy making cooling meals during the summer days? If so, I’d love to hear your recipe for chilled go-to entrees.

Juicy Agave n’ Basil Turkey Burgers

Just in time for Memorial Day, these juicy agave burgers are a sure crowd pleaser.  If you’re not a fan of ground turkey, feel free to substitute ground bison, chicken, tofu or beans for a unique twist on the classic American burger.  This recipe creates an incredibly tender burger from the agave nectar, which adds the perfect hint of sweetness pairs with fresh basil.  I always add vegetables to my burger to bulk up the patty and increase the fiber content, so toss in spinach as I did, or try chopped kale, collards or Swiss Chard, which taste amazing mixed into the burger, as well.

These burgers are incredibly beautiful to the eye as they’re finished off with a leaf of Rainbow Swiss Chard, tomatoes, daikon radish, avocado and my homemade ketchup.  Heaven? Yes, I thought so…

Happy Memorial Day.

Ingredients

  • 1 lbs. lean ground turkey
  • 5 fresh basil leaves, finely chopped
  • 1 Tbsp. agave nectar
  • 1/2 cup fresh spinach
  • 1 tsp. lime juice
  • Pinch of chili powder
  • Pinch of sea salt and pepper
  • Gluten-Free buns
  • Toppings: Rainbow Swiss chard, sliced tomatoes, shaved daikon radish, avocado
  • Condiments of choice: Mustard, hummus, salsa, guacamole

Directions

  1. In a large mixing bowl, combine all ingredients.  Using hands, mix well to incorporate all ingredients.
  2. Mold turkey mixture into patties depending on your desired thickness.
  3. Place on a hot grill; cook until turkey is completely cooked on both sides.
  4. Remove from grill; transfer to a gluten-free bun topped with a leaf of rainbow Swiss Chard, tomato slices, daikon radish, a slice of avocado and a squirt of my homemade ketchup.
  5. Round out the meal with a side of my crunchy apple and parsnip  fries.
  6. Enjoy!

In The News This Week…

Many Restaurants Addidng Gluten-Free Options to Menu

How Stonyfield Farm Scaled Up

Meatless Mondays, A Movement That Has Legs

Add Veggies to Your Breakfast

Fermented Soy Product Enters U.S.

Nestle Launches Pod Concept for Tea

Target Eyes More Groceries, Smaller Locations

No Evidence Organic Foods Benefit Health: Study

Five Tasty ‘5’ Ingredient Meals

5 Recipes, 5 Ingredients…It doesn’t get much easier than this…

Here are five fabulous recipes that I have created for those nights when there’s merely 5 ingredients in your pantry or fridge and you simply just can’t decide what to whip up for a tasty meal.  Not to fret, my bloggie pals, read on for five easy, delicious and healthy recipes that will surely leave your taste buds happy and your wallet too!

Stuffed Pesto Peppers


Serves 6

Ingredients:

  • 6 red bell peppers
  • 2 cups beans
  • ½ cup quinoa, cooked
  • 2 cups broccoli florets, steamed and chopped
  • 4 Tbsp. basil pesto

Preparation:

  1. Preheat oven to 350 degrees F.
  2. Cook quinoa to desired doneness as directed on package. Drain.
  3. Meanwhile, remove and discard the tops, seeds and membranes of bell peppers.  Arrange peppers in a baking dish with the hollowed sides facing upwards.
  4. In a bowl, mix quinoa, beans, chopped broccoli and basil pesto; mix well.  Spoon mixture into hollowed peppers.
  5. Bake for 30 minutes or until peppers are tender.
  6. Sprinkle with grated Parmesan cheese, if desired.

Turkey Ball Spinach Soup

Serves 4

Ingredients:

  • 1 lb. lean ground turkey
  • 16 oz. jar organic marinara sauce
  • 2-1/2 cups water
  • 1 cup whole grain penne
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Preparation:

  1. Using hands, form small ‘balls’ with lean turkey to create turkey balls.
  2. In large pot, combine turkey balls, marinara sauce, and water. Bring to a boil.
  3. Reduce heat, stir in penne and spinach, and simmer for 10 minutes, until tortellini and meatballs are hot and tender.
  4. Sprinkle with Parmesan cheese.

Grilled Orange Agave Chicken


Serves 4

Ingredients:

  • 2 Tbsp. applesauce
  • 1/3 cup all-natural orange marmalade
  • 1 Tbsp. agave nectar
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 4 boneless, skinless chicken breasts

Preparation:

  1. Prepare and preheat grill.
  2. In small bowl, combine all ingredients except chicken breasts and stir to combine.
  3. Prepare grill with nonstick cooking spray.
  4. Brush orange mixture on chicken and place on grill. Cook 15-20 minutes, turning occasionally and brushing frequently with marmalade mixture, until chicken is no longer pink.

Balsamic Shrimp Kabobs


Serves 4

Ingredients:

  • 1 lb. uncooked medium shrimp, shelled and deveined
  • 2 red bell peppers, cut into chunks
  • 2 yellow bell peppers, cut into chunks
  • 8 oz. pkg. button mushrooms, cleaned and trimmed
  • 1/4 cup balsamic vinegar

Preparation:

  1. Prepare and preheat grill.
  2. On each of 8 metal kabobs, thread shrimp, pepper chunks, and whole mushrooms, allowing a bit of space in between each ingredient.
  3. Prepare grill with nonstick cooking spray.
  4. Brush kabobs with balsamic vinegar and grill for 5 minutes or until shrimp are cooked, turning once and brushing once with balsamic vinegar.

Grilled Swordfish and Mango Salsa


Serves 4

Ingredients:

  • 2 mangos, chopped
  • 1 cup salsa
  • 1 Tbsp. lime juice
  • 4 swordfish steaks
  • 1 Tbsp. sesame oil
  • ½ tsp. sea salt
  • ½ tsp. chili powder

Preparation:

  1. In a small glass bowl, combine mangos, salsa, and lime juice and chill in refrigerator. Meanwhile, prepare and heat grill.
  2. Spray grill rack with nonstick cooking spray. Sprinkle steaks with sea salt and chili powder; place fish on grill.
  3. Cover grill and cook for 10-12 minutes or until fish is opaque and flakes easily with fork, turning once.
  4. To serve, top steaks with salsa.

Macadamia Baked Pears

Here is a tasty spin on baked pears…I opted to use macadamia nuts and balsamic vinegar for a fabulous, tender dessert that took just a few minutes to prepare last night.  This is a tasty go-to dessert when your taste buds are yearnin’ for a hint of sweetness!


Ingredients

  • 4 pears, sliced in half
  • 4 Tbsp. balsamic vinegar
  • 1/4 cup macadamia nuts, ground
  • 1/8 tsp. sea salt
  • Pinch of cinnamon
  • Optional toppings: Greek plain yogurt, Agave Nectar

Directions

  • Preheat oven to 350 degrees.
  • Drizzle vinegar atop pears; sprinkle with ground macadamia nuts
  • Bake for 30-35 minutes.
  • Remove from oven and enjoy with a dollop of Greek plain yogurt and a drizzle of agave nectar.
  • Enjoy!

Congrats to Erin at greatdaytobealive.wordpress.com who won my Thriv Giveaway Contest!

Erin, please email me at thehealthyapple@gmail.com with your address at your convenience!

Thank you to everyone for entering.