Product Review: Kettle Cuisine Gluten-Free Soups

I was recently sent a delicious complimentary package from Kettle Cuisine soups that were sent to me to sample.  Kettle Cuisine soups are my new go-to soup when I’m in a time crunch or when I’m yearning for a savory soup. Kettle Cuisine soups have been around for 23 years and use raw and unprocessed ingredients, all natural meat and poultry and top quality produce.  Moreover, in order to maintain the integrity of their quality ingredients, Kettle Cuisine prepares each soup by hand-cutting meats and vegetables, soaking raw, unprocessed beans and blending their own spices.  Wow; just like cookin’ in your own kitchen the way grandma used to cook, without the mess and with all the convenience and taste!

Kettle Cuisine sent me three delicious flavors and I must say that I enjoyed each one…especially because they were gluten-free and dairy free.

Tomato Soup with Garden Vegetables

This tomato and veggie soup was incredible…I’ve always been a fan of tomato soup, however, the addition of garden veggies to this soup gave it incredible flavor.  I paired this soup with a gluten-free, dairy-free grilled cheese….How perfect does that sound? I surely enjoyed it!

Organic Carrot and Coriander Soup

This soup was by far my favorite…I love carrots as I’ve been known to eat too many, hehe….Coriander is one of my favorite spices in my spice rack and I often toss a dash of coriander into my chicken and chili dishes.  I paired this smooth soup with a arugula and balsamic beet salad…it was quite delish.

Roasted Vegetable Soup

Who can turn down roasted veggies? They’re inredibly versitle for any dish whether hot or cold… I would have never thought to add them to a soup…this soup had an incredible hearty texture and I loved the chunky veggies.  I paired this soup with a grilled chicken breast and quinoa…what a well rounded meal!

Congrats to Shannon and Heather for winning my Siggi’s Gift Certificate Giveaway! Please email me your mailing address to thehealthyapple@gmail.com.

Thanks, Ladies! Enjoy your Siggi’s yogurts.

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Gluten-Free, Dairy-Free Carrot Cake

I simply couldn’t resist…last night I whipped up a fabulous carrot cake just in time for the Easter holiday…I opted for a healthy and unique spin on the old classic recipe…Black Pepper, Dried Cranberries and Macadamia Nuts make this cake a superb choice for your Easter Sunday guests.

Happy Easter…

Ingredients

  • 3 cups almond flour
  • 1 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 1/4 tsp. cinnamon
  • 1 1/4 tsp. nutmeg
  • 1/8 tsp. black pepper
  • Egg substitute for 5 eggs
  • 1/2 cup agave nectar
  • 1/4 cup oil
  • 1/2 tsp. almond extract
  • 3 cups carrots, shredded
  • 1 cup dried cranberries
  • 1 cup macadamia nuts
  • Toppings: Powdered sugar and coconut flakes

Directions

  • Preheat oven to 325 degrees.
  • In a large bowl, combine almond flour, sea salt, baking soda, cinnamon, nutmeg and black pepper.
  • In a separate large bowl, combine egg substitute, agave nectar, oil and almond extract; mix well.
  • Stir in shredded carrots, dried cranberries and macadamia nuts into wet ingredients.
  • Add wet ingredients to dry ingredients; mix well.
  • Transfer batter into baking pan.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and set aside to cool.
  • Top with a dusting of powdered sugar and coconut flakes.
  • Enjoy!

Get Those Kids Cookin’…

Ever wonder how to get your kids involved in the kitchen? Here are a few tips that I offer to my clients…whether you have young children, nieces, nephews, neighbors, family or friends…these tips are sure to get your little ones active and entertained in the kitchen.


  • Cucumber Caterpillar: Slices of cucumber held together with natural peanut butter. Place the Caterpillar on ‘greens’ to look like grass.
  • Taco or Burrito Bar: Serve brown rice, black beans, onions, hot peppers, sprouted grain or gluten free tortillas, broccoli, arugula, cauliflower, guacamole and  salsa.  Add nuts, seeds and spices in tiny serving dishes to jazz up the flavors!
  • Salad Bar: Spin your greens in a salad spinner, then dress dry greens with a lime dressings made by combining sesame oil, fresh lime juice, low-sodium tamari, cayenne pepper, agave nectar, balsamic vinegar and water.
  • Mashed Potato Parfaits- Sweet Potatoes, Parsnips and carrots mixed together…topped with raisins, cinnamon, shredded coconut and agave nectar
  • Individual Pizzas: Pre-heat oven to 400 degrees.  Choose gluten free or sprouted whole grain tortillas, caramelized onions, spinach, red onion, mushrooms, kalamata olives, artichokes, fresh basil, olive oil and balsamic vinegar.  Add each ingredient atop each tortilla and bake for 20 minutes.
  • Panini Party: Gluten Free or sprouted whole grain bread, SoyaKaas Gluten Free/Dairy Free cheese, tomato slices, eggplant slices, fresh basil leaves, balsamic vinegar, avocado, zucchini and squash slices.  Add all ingredients to 2 slices of bread.  Place onto a panini maker (sprayed with cooking spray); cook until cheese is melted and veggies are warm and cooked.  Dip into marinara (red) sauce.
  • Stir-Fry: Switch up your usual recipe with unique grains such as millet, quinoa or buckwheat.
  • Fruit Salad: Add exotic fruits to spice up the flavors.  Use a melon baller and serve in a wine glass to add to the allure of this meal.  Add a dollop of plain Greek yogurt atop each fruit salad serving and sprinkle with cinnamon and stevia.
  • Slaw Wraps: Cabbage, celery, carrots, bok choy, mushrooms, peppers, snap peas, bean sprouts, snow peas, green beans and Napa Slaw can easily be combined and wrapped in rice paper.  Liven up this dish by pairing it with a special sauce of grapefruit juice, ginger, balsamic vinegar, lemonade and seeds such as pumpkin and sunflower.  Toss with fresh apples or cumin roasted chick peas.  Adding berries such as blackberries, raspberries and cherries add a nice antioxidant punch to these wraps.
  • Peanut Butter Chicken Fajitas: The best way to make a good peanut sauce is by combining organic peanut butter, fresh ginger, cayenne pepper, agave nectar and low-sodium tamari/soy sauce.
  • Frozen Basil and Banana Pops: Blend together 2 cups ice, 2 cups fresh basil leaves, 1 ripe banana, 1 cup fresh mint leaves, 1 1/2 cups water, 1/2 cup agave nectar in a blender.  Blend well and pour into glasses! This is a wonderful treat for a healthy dessert!

Have fun and experiment with some of my ideas above…Getting the kids active in the kitchen is fun…and who knows, your kids may just start to ‘enjoy’ their veggies!!!

Spicy Bean Cacao Chili

chhiiilli

Now, this is what I call ‘Delicioso’.. talk about a sweet n’ savory winter meal. This hearty chili packs in powerful antioxidants from the raw honey and cacao nibs and a dose of protein from the  beans and pumpkin seeds.  Try this tasty chili tonight for a cozy way to warm up your weekend.

Ingredients

  • 3 Dried chili peppers
  • 1 tsp. Cumin
  • 1 tsp. Smoked Paprika
  • 1 tsp. Smoked sea salt
  • 1 Tbsp. Raw honey
  • 1 ounce Cacao nibs
  • ½ tsp. Fresh Ground white pepper
  • 1 Tbsp. Olive Oil
  • 1 c(15.5 ounce) an Kidney beans, drained and rinsed
  • 1 (15.5 ounce) can Chick peas, drained and rinsed
  • 1 (15.5 ounce) can Navy beans, drained and rinsed
  • ¼ cup Fresh basil, finely chopped
  • ¼ cup Pumpkin seeds
  • ½ cup Water
  • 1 (28 ounce) can Crushed tomatoes
  • ¼ cup Strong coffee
  • 1 Yellow onion, chopped
  • 1 Carrot, shredded
  • 2 Cloves garlic, minced

Directions

  • In a large pot over medium heat, heat olive oil. Add onion, carrots, and garlic. Cover and cook until softened, about 10 minutes.
  • Stir in raw honey, paprika, cumin, oregano, salt, and pepper. Add tomatoes, chili peppers, and cacao nibs, and stir until well blended.
  • Add beans, water, and coffee, and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens and flavors have time to develop, about 45 minutes. Add a little more liquid if chili becomes too thick.
  • Sprinkle with pumpkin seeds and fresh basil before serving.
  • Enjoy!

Do you recall a few weeks ago, when I had the pleasure of dining at Rouge Tomate and interviewed their Culinary Nutritionist as well as visited the Back To Basis Farm Market last month?  Well, next Thursday, November the 19th marks the one year anniversary of Rouge Tomate and they are celebrating with a Basis Farm To Chef event…and you’re invited!  I had the pleasure of

dining rougetomate 3

Rouge Tomate, one of the greenest restaurants in Manhattan, is proud to celebrate its New York one-year anniversary with a special event co-sponsored by Basis Farm to Chef.On Thursday, November 19th from 12:00 pm – 4:00 pm, Rouge Tomate will host a Farmer’s Market Forum featuring produce and representatives from 10 local farms and a 3-course $29 price-fixed Farmer’s Market Lunch prepared with ingredients procured from four of the farms being showcased.  This celebration comes on the heels of Rouge Tomate receiving its first star from the Michelin Guide, a true honor for a health-conscious restaurant in its first year of operation.

A member of the Green Restaurant Association, Rouge Tomate exhibits its commitment to sustainable, environmentally conscious practices in everything from the architectural design to the development of the menu. Under the direction of Executive Chef Jeremy Bearman, the Modern American restaurant features delicious cuisine with seasonal ingredients sourced from local farmers such as those involved in Basis Farm to Chef.  Basis Farm to Chef is a service provider that helps bring together small and mid-size farmers with chefs and consumers who want to buy locally produced food.  At the upstairs market, the farms will offer food samples, describe their operations and discuss the benefits of eating seasonal and local foods. Downstairs, Chef Bearman will be preparing a delicious menu that locavores will not want to miss.

In the year since Rouge Tomate opened its doors at 10 East 60th Street, the restaurant has had a huge impact on the community, partnering with a number of eco-conscious organizations and health charities including Go Green, The Green Market, New York Restoration Project, Operation B.L.U.E and Action Against Hunger among others.

“As Rouge Tomate prides itself on seasonal and local cuisine, a farmer’s market is the perfect opportunity for us to celebrate our year of success and showcase our sustainable and delicious menu,” said Emmanuel Verstraeten, Founder and CEO of Rouge Tomate. “When I began Rouge Tomate in Brussels eight years ago, I never thought that that one day we would open in New York.  It has been a truly special year, from our first reservation to our first Michelin star. We are proud to celebrate our anniversary with a great organization like Basis Farm to Chef.  We hope to see you all on November 19th.”

To make reservations for Rouge Tomate, please call 646.237.8977 or visit www.rougetomatenyc.com

dining rougetomate 3

Rouge Tomate was envisioned and founded by Emmanuel Verstraeten, who opened the first property in Brussels in 2001. Based on the resounding success of the original location, Verstraeten opened the flagship location in New York City in 2008.  Rouge Tomate’s commitment to health, balance and well-being is evident in every aspect of the restaurant – from sustainable, eco-friendly design and practices to the constant collaboration between the executive chef and the staff culinary nutritionist.

Rouge Tomate is located at 10 East 60th Street (between Madison Avenue and Fifth Avenue), and is open Monday through Saturday.

basis

Founded in 2008 in New York City, Basis is a mission-driven company committed to good food for all. We are passionate about good food that is traditional, localized and 100% traceable. We partner with farmers and local communities to sell good food at affordable prices. Basis is launching a new chain of small-format retail food stores, starting in New York City, that will only sell good food. No toilet paper. No Twinkies. Just good food from good producers. Basis also offers delivery, storage, and marketing services for farmers interested in selling their products directly to wholesale customers, including the 20,000+ restaurants in New York City.

fall

And Just in Time for The Weekend, Here’s A Few Articles In The News This Week:

Fast Eating Limits Gut Hormones that Induce Fullness

Kellogg Removing Antioxidant Claims on Some Cereal Boxes

A White House Chef Who Wears Two Hats

New Couples At Risk For Packing On The Pounds

Perishables Sales Booming at Retail

Kids Menus? O Grow Up!

Chipotle Bean Burgers n’ Carrot Slaw

bean

These are not your everyday burgers…my unique combination of crunchy slaw atop avocado and bean patties (with a touch of sweetness and a kick of spice) will have your taste buds dancing!

Ingredients

  • 1 can black beans, drained, rinsed and mashed
  • 1/2 can kidney beans, drained, rinsed and mashed
  • 1 avocado, peeled, cored and mashed
  • 1/2 cup bran crumbs
  • 1 Tbsp. chili powder
  • 1 tsp. minced garlic
  • 1 egg
  • 2 tsp. balsamic vinegar
  • 1 tsp. honey
  • Cooking Spray
  • 4 Gluten Free or Whole Wheat Rolls
  • Nu-Salt and pepper, to taste

Carrot Slaw

  • 1 1/2 cups cabbage slaw
  • 1/2 cup carrots, slivered
  • 1/4 cup slivered almonds
  • 2 Tbsp. Greek plain yogurt

Directions

  • In a large bowl, combine beans, avocado, bran crumbs, chili powder, garlic, balsamic vinegar, egg, honey, Nu-Salt and pepper. Use hands to ensure the ingredients are mixed well. Divide into 1/2 inch thick patties.
  • Heat a large nonstick skillet over medium heat.  Coat with cooking spray; add patties and cook for 5 minutes on each side.
  • In a separate bowl, combine cabbage, carrots, almonds and Greek yogurt.  Mix well.
  • Place 1 bean burger on the bottom half of each roll; top with coleslaw and top with the other half of the roll.
  • Enjoy!

Baked Tuna Peppers

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This recipe is easy to prepare and tastes delicious.  Simply fill a bell pepper with tuna salad and bake!

Ingredients

  • 4 Bell Peppers (Red, Yellow, Orange, Green)
  • 1 can tuna
  • 1/3 cup Greek yogurt
  • 2 tbsp. hummus
  • 1/4 cup shredded carrots
  • 2 celery stalks (finely chopped)
  • 1/3 cup dried cranberries
  • 1/4 cup crushed peanuts
  • Dash of Nu-Salt and pepper, to taste

Directions

  • Pre-heat oven to 325
  • Combine canned tuna, Greek yogurt, hummus, chopped celery, dried cranberries and shredded carrots.  Mix well.
  • Add tuna mixture to hollowed out bell peppers
  • Top with crushed peanuts
  • Place onto a baking sheet and bake in the oven for 20 minutes
  • Enjoy!

Carrot Pumpkin Soup

This soup is a perfect side dish to cool you off on a warm summer day.  I love carrots and pumpkin, therefore the tasty combo of these two delicious fibrous veggies makes a delicious soup.

Carrots are an excellent source of antioxidant compounds and the richest vegetable source of the pro-vitamin A carotenes and pumpkin is loaded with beta-carotene and zinc.

pumpkin soup

Ingredients

  • 2 onions, chopped
  • 4 cloves garlic, crushed
  • 1 Tbsp. olive oil
  • 1 Tbsp. water
  • 1 1/2 lbs. carrots, cut into 1 inch chunks
  • 4 1/2 cups vegetable broth
  • 2 (15 ounce) cans pumpkin
  • 1 1/2 cups white wine
  • 2 (14.5) cans chopped tomatoes
  • 2 Tbsp. honey
  • 1 tsp. lemon juice

Directions

  • Saute onion and garlic in olive oil and water in a pan until softened.
  • Add carrots and vegetable stock; cook until carrots are soft.
  • Add pumpkin and wine.
  • Puree with a mixer.
  • Add chopped tomatoes, honey and lemon juice to the pureed soup.  Stir and reheat thoroughly.
  • Serve warm or chilled.
  • Enjoy!