Sahale Snacks Giveaway…

I am happy to announce that one of my favorite Gluten-Free (and incredibly tasty) snacks, ‘Sahale Snacks’ is now available in Seattle’s Best Coffee.  So, with this exciting news, I’ll be sending the winner of my Sahale Snacks Giveway a sample of each of the two flavors that are offered at Seattle’s Best Coffee.
Last week, Valdosta and Sing Buri nut blends debuted at Seattle’s Best Coffee counters in convenient 2-ounce pouches — enough to share with a friend over coffee or to satisfy a morning and an afternoon snack craving.  I surely stash these lil’ babies in my desk drawer…you surely can’t beat the crunchy, sweet n’ savory blend of nuts, seeds, dried fruits n’ spices in your morning oatmeal, atop your lunchtime salad, as an afternoon pick-me up to beat the 3PM slump…in your evening stir-fry or enjoyed as a dessert nibble atop Greek yogurt.

Sahale Snacks’ rich and peppery Valdosta Pecans pair especially well with Seattle’s Best Coffee winter beverages, like Vanilla Cinnamon Latte. The spicy and exotic Sing Buri Cashews make a lively accompaniment to tea, espresso, and brewed coffee drinks.

Sahale Snacks Valdosta is a blend of lightly spicy pecans, sweetened, dried cranberries and orange zest. The flavor combination echoes flavors of the American South and will pair especially well with Seattle’s Best Coffee winter beverages, like Vanilla Cinnamon Latte.

Sahale Snacks Sing Buri is made with cashews glazed with soy sauce and lemongrass combined with dried pineapple, peanuts, and sesame seed – all lightly dusted with mild Chinese chili. This aromatic blend is reminiscent of a flavorful Thai dish and makes a lively accompaniment to tea, espresso, and brewed coffee drinks.

And in honor of these two tasty new flavors, I thought I’d create a fancy, schmancy recipe using Sahale Snacks to show you just how easy it is to include them into your everyday eats…

Sweet Cocoa Nutty Bites

Ingredients

  • 1 cup Sahale Snacks Honey Glazed Almonds
  • 1 cup Sahale Snacks Cranberry Cashews
  • 1 cup rolled oats
  • 2 Tbsp. agave nectar
  • 2 tsp. almond extract
  • 1/4 cup coconut oil
  • 1 tsp. cinnamon
  • 1 Tbsp. cocoa powder

Directions

  1. In a food processor, combine Sahale Snacks Honey Glazed Almonds and Cranberry Cashews; process until smooth.  Slowly add oats, agave nectar, almond extract and coconut oil.  Process until smooth consistency.
  2. Transfer to a mixing bowl; using hands form into golf-sized balls.
  3. Roll each ball first in cinnamon, then in cocoa powder to coat completely.
  4. Transfer coated balls onto a baking sheet lined with parchment paper.
  5. Place into the freezer for 25 minutes.
  6. Enjoy!

To Enter my Sahale Snacks Giveaway, simply:

Visit the Sahale Snacks website and tell me which flavor you’d like to try.

I of course, love them all, but if I had to choose…I’d surely go with the Southwest Cashews or the Cranberry Pecans, which are a staple in my pantry as they always seem to add such a perfectly crunchy yet creamy consistency to any dish or just simply nibbled on alone right out of the bag

…(which I do quite often, hehe)…

Have you ever tried Sahale Snacks? If so, what are your favorite flavors?

I’ll be picking a winner on Friday, October the 1st at 5PM EST.

Good Luck.

And, speaking of contests…I’m in the running to become “The Next Food Blog Star”

You can VOTE FOR ME HERE by giving me a RED HEART

(You’ll have to create a log in/sign up for Foodbuzz to give me a RED HEART Vote)

…as I enter Challenge #2 …with my delicious Arabic creation below, vote for me to inch one step closer to being the Next Food Blog Star!

Thank you for your support….

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Nature’s Pride Honey Butternut n’ Goat Cheese Bread Pudding


I’m happy to introduce my tasty Nature’s Pride bread recipe for Foodbuzz. I created this tasty dish last night…September has me yearning for hearty meals and I thought this butternut squash bread pudding would be a great way to get you in the mood for Fall…the leaves turning…the pumpkins and corn stalks appearing…

I opted for a slight variation on the basic bread pudding, as I decided to include some extra fiber and nutrients in the Rainbow Swiss Chard, ground flax seeds and ground almonds which add a nice subtle yet extraordinary flavor to this sweet butternut squash.  I also used almond milk, which has a nice n’ sweet taste yet is not to heavy to weigh down the pudding base.  And why not top it off with a bit of goat cheese?  You simply can’t go wrong with this recipe..it’s sure to please a crowd and tastes great every time…

Happy Fall!


Ingredients

  • 3 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes
  • 4 Tbsp. olive oil
  • 2 tsp. sea salt
  • 1 tsp. chili powder
  • 2 Tbsp. ground flax seeds
  • ¼ cup blanched almonds, finely ground
  • 6 eggs
  • 2  ½ cups almond milk
  • 5 Tbsp. white balsamic vinegar
  • 2 Tbsp. spicy mustard
  • 10 pieces Nature’s Pride Soft Honey Wheat bread, torn into 1-inch pieces (about 10 cups)
  • ¾ cup shallots, chopped
  • 1 lb. Rainbow Swiss Chard, chopped
  • 1 cup goat cheese
  • 2 Tbsp. fresh basil, finely chopped

Directions

  • Preheat oven to 400°F.
  • Gently toss squash with 2 Tbsp. olive oil; set on a baking sheet. Sprinkle with sea salt, chili powder, ground flax seeds and ground almonds; bake until squash is tender approximately 25-30 minutes.
  • In a large mixing bowl, whisk eggs. Add almond milk, balsamic vinegar, mustard, and a sprinkle of sea salt; whisk to blend. Add Nature’s Pride Soft Honey Wheat bread pieces; gently fold into egg mixture. Set aside for 40 minutes, stirring occasionally.
  • Meanwhile, heat 2 Tbsp. oil in large pot over medium-high heat. Add shallots and sauté until soft, approximately about 5 minutes. Add Rainbow Swiss Chard; cover and cook 2 minutes. Uncover and stir until Swiss Chard is wilted, approximately 5 minutes.
  • Reduce oven temperature to 350°F. Prepare a baking dish with nonstick baking spray. Transfer half of bread from egg mixture to the prepared baking dish, arranging to cover most of dish. Spoon half of Swiss Chard over bread. Spoon half of squash over bread and Swiss Chard; sprinkle with half of the goat cheese. Repeat with remaining bread, Swiss Chard, squash, and goat cheese. Pour remaining egg mixture over bread pudding.
  • Cover bread pudding with foil. Bake for 25 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, approximately 25 more minutes.
  • Preheat broiler; broil pudding for 2 minutes.  Remove from broiler and sprinkle with fresh basil.  Cool and serve.
  • Enjoy!

Fresh Grape n’ Pear Gauacamole

Who would have ever thought of tossing in a few fresh red grapes into a guacamole recipe?  Leave it to me, of course, as I’m always experimenting with new fruits, veggies and herbs for a fun spin on the classic ol’ guac.  Here is a tasty ‘summer’ inspired guacamole recipe that has a hint of natural sweetness from farm-fresh grapes n’ pears but rounds out well with a savory bite.  Enjoy this guacamole atop gluten-free crackers, spread onto a sandwich in lieu of mayonnaise, as a dip with gluten-free chips or topped onto a salad as a tasty dressing.

Ingredients

  • 2 ripe avocados, peeled, pitted and sliced
  • 15 red seedless grapes, halved
  • 2 ripe pears, sliced
  • 1/4 cup fresh cilantro, chopped
  • 5 blanched almonds
  • 1 tsp. sesame seeds
  • 2 Heirloom tomatoes, chopped
  • 1 tsp. white balsamic vinegar
  • 1 tsp. agave nectar
  • Pinch of sea salt and freshly ground white pepper
  • 1 clove garlic, minced
  • Greek plain yogurt, for topping
  • Lime zest, for topping

Directions

  1. Combine all ingredients in a food processor; blend until desired consistency.
  2. Transfer to serving dishes.  Serve chilled with a dollop of Greek plain yogurt and a sprinkle of lime zest on top.
  3. Enjoy!

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.

A Guilt-Less Summer Treat

It’s a simple homemade banana frozen ‘yogurt’ treat that’s a snap to make, inexpensive, dairy-free and gluten-free!  Banana’s are easy to purchase, soft and easy to chew and they’re packed with nutrients.  Banana’s are naturally sweet and contain vitamins C and A, magnesium and folate.  Moreover, they help reduce stress levels and increase serotonin levels.

One banana provides 422 mg of the 4,700 mg per day of potassium that the Institute of Medicine recommends for adults.  Yum, dig into this frozen banana ‘fro-yo’ for a tasty and refreshing Summertime Guilt-less Treat!

Ingredients

  • 1 large frozen banana, peeled and cut into chunks
  • 10 raw almonds, chopped
  • 1 tsp. raw cacao bliss
  • 2 Fresh mint leaves
  • 1 tsp. lime juice
  • Pinch of stevia
  • Topping: Cinnamon

Directions

  1. Place all ingredients into a food processor; blend until smooth and fluffy (ice-cream consistency).
  2. Serve chilled; top with a sprinkle of cinnamon.
  3. Enjoy!

Superior Nut Company Recipes

I recently had the pleasure of tasting a wide variety of the delicious nuts and nut butters from the Superior Nut Company, who was kind enough to send me complimentary samples to use for recipe testing with my clients.  Needless to say, the Superior Nut Company products were quite impressive and I especially loved the pistachio nut butter…how delicious does that sound?  Here are a few of my tested recipes that I created thanks to the Superior Nut Company.

Cranberry Pistachio Butter Cookies

Ingredients

1 cup pistachio nut butter

1 cup stevia for baking

1 large egg

1 teaspoon baking soda

1/8 teaspoon cinnamon

1 teaspoon vanilla extract

½ cup dried cranberries

Directions

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except dried cranberries; mix well to combine.

Slowly add cranberries; continue to mix.

Drop teaspoon sized dough onto a baking sheet.

Bake for 10-12 minutes or until golden brown.

Cool before serving.

Curried Chicken Salad

Ingredients

3 cups chicken, shredded and cooked

1 cup Greek plain yogurt

1 large mango, peeled and sliced

1 teaspoon balsamic vinegar

1 teaspoon lime juice

¼ cup dried cranberries

¼ cup almonds, toasted

1 tablespoon ground flax seeds

Large head of kale, steamed

Sea salt and pepper, to taste

Directions

  1. Combine all ingredients in a large bowl; gently toss to coat chicken.
  2. Serve over a bed of steamed kale sprinkled with sea salt and pepper.

Pecan Crusted Salmon

Ingredients

4 large salmon fillets

Sea salt and pepper, to taste

1 teaspoon fresh lemon juice

½ cup flax seeds

¼ cup sesame seeds

1 cup pecans, roasted

2 teaspoons basil

1/3 cup almond flour

1 egg beaten

2 tablespoons olive oil

Directions

  1. Season salmon fillets with lemon juice, salt and pepper.  Set aside to stand for 15 minutes.
  2. In a food processor or blender, combine flax seeds, sesame seeds and pecans; process until finely ground.  Transfer to a shallow bowl.
  3. Dip fillets in almond flour, shake off excess.  Then dip into egg.
  4. Dredge fillets into flax seed mixture; coat both sides.
  5. In a large skillet, heat olive oil; cook salmon until desired doneness, approximately 4 minutes per side.
  6. Transfer to serving plates.

Homemade Morning Facial Scrub

Yesterday being my fabulous birthday, I decided to create a homemade facial scrub to ‘re-live my youth’ in hope of an instant facial glow.  I simply combined a few ingredients  from my pantry and whipped up an incredible scrub that left my face beaming all day.  I suggest using a ripened banana and ripened avocado as the riper the better for this scrub.

So, what are you waiting for? Go ahead and pamper yourself this weekend with this homemade recipe that will surely ignite a rosy complexion.

Ingredients

  • 10 almonds, finely chopped
  • 1 ripened banana, mashed
  • 10 blueberries, mashed
  • 1/3 cup Greek yogurt
  • 1/2 ripe avocado, mashed
  • 3 Tbsp. ground chia seeds

Directions

  • Combine all  ingredients; mix well.
  • Apply scrub to face; rinse with lukewarm water.
  • Enjoy a fresh-faced beautiful glow!

In The News This Week…

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Ignore Expiration Dates

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