Lentil, Collard n’ Fig Tapenade

Well, yesterday was quite a stormy one here in Manhattan…

Strong wind gusts, lots of rain and a broken umbrella left me with one choice.

Experimentation in my lil’ kitchen.

I purchased some fresh collard greens on Saturday at the Union Square Market, so I surely had to taste them.  Next step, my lentils, as you’re all aware of my love-affair with lentils.  And why not a touch of natural sweetness from my fresh figs, apple, pear n’ balsamic vinegar.


Pure heaven on a rainy, blustery day…

So, guess what I whipped up…

I toasted two pieces of gluten-free bread and topped them each with this delicious tapenade.

Lentil, Collard n’ Fig Tapenade

Serves 4


  • 2 cups collard greens, chopped
  • 4 scallions, chopped
  • 2 cups red lentils, cooked
  • 1 pink lady apple, peeled, cored and chopped
  • 1 red bartlett pear, peeled, cored and chopped
  • 1 Tbsp. dulse flakes
  • 6 fresh figs, chopped
  • 1 Tbsp. balsamic vinegar
  • 1 cup button mushrooms, chopped
  • Sea salt and pepper, to taste


  1. Steam collard greens in a steamer until bright green and soft; approximately 5 minutes.  Transfer to a plate; dab with a paper towel.
  2. Add collard greens and remaining ingredients into a food processor; process until smooth.
  3. Transfer mixture to a serving bowl.
  4. Serve at room temperature as a dip with corn chips, crudites and gluten-free pretzels.
  5. Enjoy!

Also, be sure to check out my tasty Dilmah tea recipes on Gloria’s Tea Cuppe.

I’ve created some delicious tea-infused dishes that I hope you’ll enjoy!

Green Tea Sweet Potato Soup

Grilled Tuna with Green Tea Coconut Sauce

Vanilla Tea Infused Fruit



Thanks to POM Wonderful…’Taste of The Nation NYC’…Here I Come…

Thanks to POM Wonderful, I will be attending the Share our Strength’s Taste of the Nation event here in Manhattan on Monday, May the 17th and I can hardly wait!

Speaking of POM Wonderful, last night I created a POM extravaganza in my kitchen…Ever heard of POM Pine Nut Banana Bread, POM Macadamia Nut Brownies or POM Pineapple Lime Dressing?  All three of these tasty POM Wonderful recipes are gluten-free and diary-free…Read on for the deliciousness…I assure you, your taste buds will thank you…and be sure to check my recipes out on the POM Wonderful website, as well!

POM Wonderful Pine Nut Banana Bread


3 large bananas, peeled and mashed

4 Tbsp. POM Wonderful

1/3 cup dates

2 teaspoons almond extract

1/2 cup pine nuts

1 1/2 cups rice flour

1/3 cup olive oil

1 teaspoon baking soda

2 teaspoons baking powder

1/3 teaspoon sea salt

1 teaspoon cinnamon

Pinch of chili powder


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine bananas, POM Wonderful, dates and almond extract; mix well.
  3. In a separate bowl, combine pine nuts, rice flour, olive oil, baking soda, baking powder, salt, cinnamon and chili powder; mix well until smooth.
  4. Transfer batter into a baking pan; bake for approximately 1 hour or until bread is firm.
  5. Enjoy!

POM Macadamia Nut Brownies


1/2 cup coconut oil

1/4 cup honey

1/3 cup coconut milk

2 teaspoons almond extract

1/3 cup POM Wonderful

1/2 cup chunky apple sauce

1/2 cup buckwheat flour

1 teaspoon sea salt

3/4 cup cocoa powder

1 teaspoon baking powder

1/2 cup semi-sweet chocolate chips

1/2 cup macadamia nuts


  1. Pre-heat oven to 350 degrees F.
  2. Combine coconut oil, honey, coconut milk, almond extract, POM Wonderful and apple sauce into a large bowl; whisk well to combine.
  3. In a separate bowl, combine buckwheat flour, sea salt, cocoa powder and baking powder.
  4. Gently fold dry ingredients into wet; stir to combine.  Slowly add chocolate chips and macadamia nuts.
  5. Transfer batter into a baking pan; bake for 20-25 minutes or until fully cooked inside.
  6. Enjoy!

POM Pineapple Lime Dressing


1/4 cup POM Wonderful

1 cup frozen pineapple chunks

1 Honey Crisp apple, peeled, cored and sliced

2 teaspoons lime juice

1/4 cup parsley, chopped

1 Tablespoon lime zest

1 teaspoon honey

Pinch of chili powder


  1. In a blender, combine all ingredients; process until smooth.
  2. Serve chilled atop salads, pastas, frozen yogurt or lean protein.
  3. Enjoy!

Be sure to tune in for my Taste of the Nation recap on May the 17th thanks to POM Wonderful!

Musselman’s Applesauce Recipes

To start the year off with a giving spirit, Musselman’s is donating ten cents to the National Breast Cancer Foundation (NBCF) for every package of Musselman’s Natural Apple Sauce purchased in the month of January. The NBCF is dedicated to raising awareness of breast cancer through education and by providing mammograms for those in need. Here is the link to a video featuring Peggy Fleming talking about her experience with breast cancer and sharing details about what Musselman’s is doing to help others in need of support.

Musselman’s has recently sent me a complimentary 48 oz Natural Apple Sauce in their pink ribbon package and a few healthier recipes that are perfect for the winter season.

With the colder winter weather just around the corner, Musselman’s wants to help you get cozy and add a serving of fruit to some of the most popular comfort foods (made with their apple sauce!) that not only feed your hunger, but can also help feed hope for those affected by breast cancer.

If you’d like to warm up your winter with some healthier comfort foods, here are a few of my Musselman’s Apple Sauce recipes to warm your home and feed hope for those affected by breast cancer.


Applesauce French Toast


  • 2 eggs
  • ¾ cup milk
  • 1 tsp. cinnamon
  • 2 Tbsp. sugar or sugar substitute
  • 1/3 cup Musselman’s Applesauce
  • ¼ cup unsweetened coconut
  • 6 slices whole wheat bread
  • Topping: Dried cherries


  • In a large bowl, combine eggs, milk, cinnamon, sugar, applesauce and coconut; mix well.
  • Soak bread one slice piece at a time until saturated.
  • On a lightly greased griddle or skillet, cook soaked bread over medium/high heat until lightly browned on both sides.
  • Serve hot with a sprinkle of dried cherries.
  • Enjoy!

Applesauce Cornbread


  • ½ cup whole wheat flour
  • ½ cup white flour
  • ¾ cup cornmeal
  • 2 Tbsp. sugar
  • 4 tsp. baking powder
  • ½ tsp. salt
  • ½ cup Musselman’s Applesauce
  • ½ cup milk
  • ¼ tsp. chili powder
  • Pinch of cinnamon
  • ¼ cup water


  • Preheat oven to 375 degrees.
  • Combine all dry ingredients in a bowl.
  • In a separate bowl, combine all wet ingredients.
  • Add wet ingredients to the dry ingredients; mix well.
  • Bake for approximately 25-35 minutes or until slightly golden.
  • Enjoy!

Turkey n’ Applesauce Burgers


  • 1 lb. ground turkey
  • 3 scallions, chopped
  • ¾ cup brown rice, cooked
  • ¼ cup Musselman’s Apple Sauce
  • Sea salt and pepper, to taste
  • 1 tsp. balsamic vinegar
  • 3 Tbsp. olive oil


  • In a large bowl, combine turkey, scallions, brown rice, applesauce, sea salt, pepper and balsamic vinegar; mix well with hands.  Form into patties approximately 2 inches thick.
  • In a skillet, heat olive oil over medium heat; add patties and cook for about 5 minutes per side or until turkey is completely cooked and burgers are brown.
  • Enjoy!

Rhubarb and Pear Crumble

Here is a delicious spin on the classic holiday crisp.  I’m making this unique crumble for our family Christmas celebration and I can’t wait for everyone to taste this gluten-free, dairy-free holiday dessert.

Don’t have enough of any one fruit to create a crisp?  Not to worry, simply peel and slice a combination of fresh pears, plums, apricots, nectarines or peaches.  Any combination will create a deliciously sweet crumble for your holiday guests.


  • 1 1/2 cup sugar or stevia
  • 3/4 cup GF Flour Mix
  • 2 Tbsp. rice flour
  • 1 tsp. dried orange peel
  • 1 tsp. cinnamon
  • 1 Tbsp. lemon juice
  • 2 cups fresh rhubarb, sliced
  • 2 cups fresh Rome apples, sliced


  • 3/4 rice flour
  • 1/2 cup brown sugar
  • 1/8 tsp. salt
  • 6 Tbsp. ghee or butter substitute
  • 3/4 cup rice bread crumbs or gluten free cereal
  • Optional: Greek plain yogurt
  • Optional: Agave nectar
  • Optional: Fresh mint leaves


  • Pre-heat oven to 350 degrees.
  • Combine sugar or stevia, flours, orange peel, cinnamon and lemon juice in a small dish.  Mix this with the rhubarb slices and place into a shallow Pyrex 9 x 9 baking pan.
  • For the topping, combine flour, sugar and salt.  Cut in the ghee or butter substitute.  Slowly add in bread crumbs.
  • Sprinkle this mixture over rhubarb.
  • Bake for 45-60 min or until lightly brown and cooked.
  • Serve warm with a dollop of Greek plain yogurt, a drizzle of agave nectar and mint leaves.
  • Enjoy!

Happy Holidays from The Healthy Apple!

Summer Basmati Fruit Salad

A perfect appetizer, side dish or dessert…What a dish!   For an appetizer, simply create a spread of pitas, tortilla chips and crackers for dipping.  If using this recipe for a side dish, simply place into a serving dish and pair with your choice of protein.  For a tasty dessert, serve this fruit salad atop vanilla soy ice cream or sorbet.



  • 1 cup Basmati Rice, cooked
  • 1/s cup Purple Cabbage, chopped
  • 1 Mango, peeled and sliced
  • 1 Apple, cored and sliced
  • 1/4 cup Honey
  • 2 Tbsp. Sesame Seeds
  • 1/4 cup Slivered Almonds
  • 3 Tbsp. Balsamic Vinegar
  • 1/4 cup Dried Cranberries
  • 1 cup Greek Yogurt, plain
  • 1/4 cup Coconut Milk
  • 6 Strawberries, sliced
  • 1 Kiwi, peeled and sliced
  • 5 Basil leaves, finely chopped
  • 1 Scallion, chopped
  • 1/3 cup Unsweetened Coconut shavings
  • Nu-Salt and pepper, to taste


  • In a medium-sized bowl, whisk together balsamic vinegar, coconut milk, Nu-Salt, pepper and Greek yogurt.  Add in honey and continue to stir.
  • In a large, deep bowl, add all other ingredients.  Be sure to gently mix as you slowly add in the yogurt mixture.   Gently toss until mixture has completely coated the rice and fruit.
  • Serve chilled.
  • Enjoy!

Radish, Apple and Parsnip Salad

This cooling summertime salad is a perfect compliment to any meal.  Today for lunch I prepared this salad atop a mixture of leftover whole grains; brown rice and quinoa.  For a fresh dinner idea, this salad also pairs well alongside grilled tempeh or tuna steak.




  • 4 radishes, thinly sliced
  • 4 parsnips, thinly sliced
  • 2 apples, cored, seeded and thinly sliced
  • 1 lb. fresh spinach greens, chopped


  • 2 tsp. honey
  • 4 Tbsp. balsamic vinegar
  • 2 Tbsp. lemon juice
  • 1/4 cup raw peanuts
  • 1/2 cup plain Greek yogurt
  • 2 Tbsp. chopped cilantro
  • 1 tsp. Nu-Salt
  • 1/4 cup olive oil


  • In a medium-sized bowl, combine radish, parsnip, apple and lemon juice with chopped spinach.
  • In a separate small bowl, combine balsamic vinegar, Nu-Salt and honey.  Slowly whisk in oil, Greek yogurt and cilantro.  Add peanuts and mix well until peanuts are completely coated with dressing.
  • Drizzle dressing evenly over salad and serve.
  • Enjoy!

BBQ Makeover

There’s nothing like a fabulous summertime BBQ…and what better way to kick off the summer than a healthy Memorial Day BBQ?  Here are a few of my favorite healthy recipes for you to try when you’re striking up the grill this weekend!


Potato Salad with Greek Yogurt and Grapes


  • 2 lbs. baking potatoes, pealed and diced
  • 1 cup Greek yogurt, plain
  • 1/2 cup red seedless grapes
  • 1/2 small red onion, thinly sliced
  • 8 ounces trimmed sugar snap peas
  • 1 tsp. whole grain mustard
  • 2 tbsp. lime zest
  • 2 tbsp. honey


  • Mix together and enjoy!
  • Serve chilled.


Summertime Apple n’ Bean Salad


  • 1 cup brown rice, cooled
  • 3 apples, cored and diced
  • 1/4 cup dried cranberries
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 1/4 cup peanuts
  • 1/2 cup corn
  • 1 cup cole slaw


  • Mix together and enjoy!
  • Serve chilled.


Bison n’ Blueberry Burgers


  • 1 lb. ground bison
  • 1/2 cup blueberries, chopped fine
  • 3/4 cup chopped fresh cilantro
  • 1/2 cup finely chopped red onion
  • 1/3 cup scallions
  • 2 tsp. garlic
  • 2 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. lime juice
  • 1/3 cup plain Greek yogurt
  • 1/2 cup SoyaKaas Gluten Free/Dairy Free cheese, shredded
  • 4 Whole Wheat or Gluten Free rolls
  • 4 slices tomato
  • 4 thin slices red onion
  • 1 cup shredded collard greens
  • Salt/Pepper to taste


  • Pre-heat grill to medium/high heat
  • Combine bison, blueberries, 1/4 cup cilantro, onion, scallions, garlic, chili powder, oregano, salt and pepper in a large bowl.  Mix well. Form into 4 patties
  • Combine the remaining cilantro, Greek yogurt and lime juice in a small bowl
  • Place the burgers on the grill.  Cook for about 7 minutes each side.  Top with cheese and cook until it is melted.
  • Assemble burgers onto buns; top with cilantro Greek yogurt spread, collard greens, tomato and onion.
  • Enjoy!

Zucchini Cranberry Chocolate Chip Cookies


  • 1/3 cup honey or agave nectar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 tbsp. vanilla extract
  • 2 cups gluten free flour (or Whole Wheat)
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • Dash of cinnamon
  • Dash of nutmeg
  • 12 oz dark chocolate chips
  • 1 1/4 cups finely shredded zucchini
  • 1/4 cup dried cranberries


  • Pre-heat oven to 350 degrees
  • Mix together egg, butter, brown sugar, honey or agave, and vanilla in a large bowl.
  • Combine flour, baking soda, salt, cinnamon and nutmeg into a separate smaller bowl.  Add this mixture to the large bowl and mix well.
  • Stir in chocolate chips, dried cranberries and zucchini. Mix well.  Use a spoon to make cookie drops onto a baking sheet.
  • Bake for 10 minutes or until brown and fully cooked.

Here are a few of my other BBQ tips:

  • Use high-flavored condiments such as Dijon mustard, balsamic vinegar, garlic, chili powder, sun-dried tomatoes, lime/lemon zest, olives and ginger.
  • Treat yourself to a tasty ice pop made from fresh squeezed fruit juice
  • Get creative with your burgers (Bison, Turkey, Chicken, Veggie, Tofu)
  • Serve up raw veggies with hummus, guacamole and salsa for an appetizer
  • Be sure to choose whole wheat or gluten free burger buns

What are your favorite ways to celebrate Memorial Day?