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!
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Grapefruit n’ Basil Sesame Seed Cake and Giveaway…

I’ve been itching to bake a gluten-free, summer inspired cake for the past few days and I recently came up with this deliciously healthy and tasty recipe in my lil kitchen.  The combination of fresh grapefruit with black sesame seeds and fresh, sweet basil adds the perfect touch to a light, spongy cake that is perfect for an afternoon treat or an after-dinner dessert.

Ingredients

  • 1 cup almond flour
  • 1/4 cup stevia
  • 1/2 tsp. cinnamon
  • 2 Tbsp. fresh basil, very finely chopped
  • 1 tsp. baking powder
  • 1/2 tsp. baking
  • 2 Tbsp. black sesame seeds
  • 1/2 cup Enjoy Life Foods Gluten-Free Cereal
  • 1/2 cup Gluten-Free Puffed Rice
  • 1/4 cup almond milk
  • 2 egg whites
  • 3 Tbsp. olive oil
  • 1 cup Greek plain yogurt
  • 2 Tbsp. grated grapefruit zest
  • 2 Tbsp. freshly squeezed grapefruit juice
  • 1 tsp. stevia, for topping

Directions

  1. In a large bowl, combine flour, stevia, cinnamon, fresh basil, baking powder, baking soda and sesame seeds.
  2. In a separate bowl, combine Gluten-Free cereals, almond milk, egg whites, olive oil, grapefruit zest, grapefruit juice and yogurt; mix well to ensure cereal is evenly coated.  Slowly add almond flour mixture; stir well until combined.
  3. Transfer mixture to a baking dish coated with baking spray.
  4. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and set on a cooling rack to cool.  Sprinkle with additional stevia.
  6. Serve warm or at room temperature.
  7. Enjoy!

And Now…

First, Please vote for my SPAM Recipe as I am one of the finalists.  Please click on this link and award me 5 ratings :

http://www.spam.com/recipes/detail.aspx?recipeId=5299

For My Giveaway

One lucky winner will receive a jar of Coconut Secret’s Raw Coconut Crystals and Raw Coconut Nectar, which are both low-glycemic sugar alternatives free of chemicals, pesticides and herbicides.  These are made from 100% Pure Coconut Tree Sap, Gluten-Free, Unbleached, Unrefined, Non-GMO and Vegan.

To Enter:

Leave me a comment on this post telling me how you’d use these crystals and nectar in your cooking and baking.

Good Luck; I will be choosing a winner on Friday, August the 27th at 5PM EST.

Justin’s Nut Butter Giveaway and Dairy Free Chocolate Mousse

Let’s just say I’m over-the-top about my buddy Justin and his fabulous nut butters…I recently had the pleasure to meet Justin (twice,hehe) last month and tasted all of his incredible nut butters… Not only is Justin an amazing guy and a REAL Person, but his nut butters are out-of-this world.  Seriously, have you ever tried Chocolate Hazelnut Butter? Honey Almond Butter? Maple Almond Butter? Honey Peanut Butter? I didn’t think so…

Sick and tired of your regular ol’ peanut butter and jelly sammie, well go ahead and take my word for it, you can jazz up your sandwich, wraps, crackers, veggies, fruits, ice cream, anything with Justin’s Nut Butters…and the best part? These tasty creations are sold in handy dandy to-go squeezable and portable packets for easy traveling and munching on-the-go.

So, I decided to whip up a tasty dessert last night and use some of my Justin’s Chocolate Hazelnut Butter…yummm….how about a little Chocolate Hazelnut Mousse to take the heat off this summer?   I hope you enjoy my newest indulgence…it’s guilt-free and exceptionally tasty…

Dairy-Free Chocolate Mousse

Ingredients

  • 1 ripe avocado, pitted and peeled
  • 4 Tbsp. Justin’s Chocolate Hazelnut Butter
  • 1 ripe banana
  • 1/3 cup agave nectar
  • 1/3 teaspoon sea salt
  • 2 teaspoons almond extract
  • 1/4 teaspoon chili powder
  • 4 fresh basil leaves
  • Toppings: Lime Zest and Ground Flax Seeds

Directions

  1. In a food processor or blender, combine all ingredients; process until it forms a creamy consistency.
  2. Scoop into serving bowls and garnish with ground flax seeds and lime zest.
  3. Enjoy!

I created this delicious mousse last night…enjoyed a cup (or two, hehe) and then stored the remainder in my freezer for a frozen treat anytime!

And now…for my Justin’s Nut Butter Giveaway

I’m happy to announce that a few lucky readers will win a Justin’s Nut Butter package filled with his tasty nut butters.

To Enter My Justin’s Nut Butter Giveaway:

1). View the Justin’s Nut Butter website and tell me what nut butter 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 Thursday, August 12th at 5PM EST.

Have you every tried Justin’s Nut Butters? If so, which flavors and what did you think? Were you hooked like I am?

The Great Gluten Free Recipe Contest

I was recently contacted by Amy’s Organic and Lundberg Farms, who are hosting a unique recipe contest.  Both Amy’s and Lundberg are dedicated to serving the gluten free community and invited me to share how I use their tasty products.  Here is my delicious Gluten-Free, Dairy-Free, Soy-Free, Nut-Free and Vegetarian Recipe.

I hope you’re hungry, because it’s delish!


Sweet Potato, Rainbow Chard and White Bean Pasta

Serves 4

Total Time: 25 minutes

Ingredients

  • 12 ounces Lundberg Brown Rice Penne Pasta
  • Amy’s Organic Tomato Basil Pasta Sauce
  • 2 Tbsp. olive oil
  • 3 leeks, sliced
  • ½ sweet onion, sliced
  • 4 cloves garlic, sliced
  • 1/3 cup fresh sage, chopped
  • 2 bunches rainbow Swiss chard, stems and leaves separated; cut crosswise into 1 inch slices
  • 1 (15.5 ounce) can Great Northern Beans, drained and rinsed
  • 1 large sweet potato, peeled and cut into ½ inch pieces
  • 1 Tbsp. balsamic vinegar
  • ¼ tsp. of chili powder
  • ¼ tsp. of nutmeg
  • ¼ cup fresh basil leaves, finely chopped
  • ¼ tsp. crushed red pepper flakes
  • ¼ cup golden raisins
  • Sea salt and black pepper, to taste

Directions

    1. Cook pasta according to directions on package. Drain, reserve ½ cup of the cooking water.
    2. Meanwhile, heat 2 cups of Amy’s Organic Tomato Basil Pasta Sauce in a small pot over medium-low heat; stir frequently.
    3. Heat oil in a large skillet over medium heat.  Add leeks and onion; cook until they begin to soften, approximately 5 minutes.  Add garlic and sage; stir for 3 minutes.
    4. Add Swiss chard, beans and sweet potato; cook covered until potatoes are tender, approximately 10 minutes.
    5. Add the reserved cooking water; simmer and stir until potatoes are tender, approximately 5 minutes.
    6. Add cooked pasta, balsamic vinegar, chili powder and nutmeg.  Gently toss to combine.  Sprinkle with fresh basil, crushed red pepper, golden raisins, sea salt and black pepper.
    7. Divide the cooked pasta among individual bowls.  Top with Swiss chard mixture and Amy’s Organic Tomato Basil Pasta Sauce.
    8. Serve warm or cold.
    9. Enjoy!

Be Sure To Check Out My Eggland’s Best eggs recipe on the Eggland’s Best website!

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

Gluten-Free Sherried Turkey Pretzel Balls

Last night, I picked up ground turkey from the gourmet market on my corner and I couldn’t resist creating a tasty dinner with it…I debated a turkey loaf, turkey mini loaves and turkey balls.  Well, the balls won out and they were amazing.

I crushed a handful of gluten-free pretzels for a unique texture to these balls…I also opted for a touch of sweetness by incorporating the sherry, agave nectar, stevia and dried cranberries.  These turkey balls were a perfect dinner served atop a bed of sauteed vegetables and Greek yogurt dipping sauce.  The best part?  I made just enough to bring the leftovers for my lunch tomorrow…

My philosophy: Cook once, eat twice…can’t beat it!

Ingredients

  • 2 lbs. lean ground turkey
  • 1 cup tomato paste
  • 1 cup cooking sherry
  • 1/2 cup fresh basil, finely chopped
  • 1/2 cup fresh mushrooms, finely chopped
  • 1 Tbsp. agave nectar
  • 1 Eggland’s Best egg white
  • 2 Tbsp. dried cranberries, finely chopped
  • 1/4 cup gluten-free pretzel crumbs, mashed
  • 1/4 tsp. stevia
  • 1 tsp. cinnamon
  • Sea salt and pepper, to taste
  • Organic tomato sauce
  • Nutritional yeast

Directions

  • Pre-heat oven to 350 degrees.
  • In a large bowl, combine all of the above ingredients.  Mix well using hands.
  • Form into ball shapes and place onto a parchment paper lined baking sheet.
  • Bake fin the oven or 30 minutes or until browned and completely cooked.
  • Serve with organic tomato sauce and sprinkle with nutritional yeast.
  • Enjoy!

And, don’t forget to check out my new StyleCaster article:

5 Ingredient Healthy Meals

and

My newest update on my Press Page:

Recipes for Rudi’s Organic

Gluten-Free Chicken Noodle Soup

There’s nothing like a bowl of chicken noodle soup on a chilly February evening.  Last night I created a delicious gluten-free, dairy-free chicken n’ buckwheat noodle soup that warmed me up from the Manhattan chill. I tossed in some navy beans and my favorite dinosaur kale along with mushrooms and ginger for an exceptionally delectable soup.

Ingredients

  • 2 boneless chicken breasts, cut into small pieces
  • 4 ounces buckwheat noodles
  • 6 cups water
  • 1 tsp. dried oregano
  • 1 tsp. dried cilantro
  • 1/8 tsp. cinnamon
  • 1/8 tsp. turmeric
  • 1/8 tsp. garam masala
  • 1 tsp. freshly grated ginger
  • 1 cup navy beans
  • 1 cup button mushrooms, sliced
  • 3 cups dinosaur kale, chopped
  • Dash of sea salt and pepper
  • 1 tsp. oil
  • Toppings: Organic corn tortilla chips, crushed; fresh basil, chopped; chili powder

Directions

  • Cook chicken over medium heat until fully cooked and no longer pink. Remove from heat and set aside.
  • Prepare and cook buckwheat noodles according to package.  Drain and set aside.
  • In a large pot, combine water, dried herbs, spices and ginger.  Heat until water boils; add navy beans; cover and reduce to a simmer for 2 minutes.
  • Add mushrooms, kale and sea salt; cook for another 2 minutes.
  • Add buckwheat noodles, chicken and oil; mix well.
  • Transfer to serving bowls. Top with organic corn chips, fresh basil and a sprinkle of chili powder.
  • Enjoy!