Do You Tanka?

I was recently introduced to Tanka at The Fancy Food Show last month here in Manhattan.  I love bison, however, I was a bit hesitant to try these products, but after one bite, I simply couldn’t resist.  Now, I keep a nice supply of Tanka bars and bites in my fridge for a bite here and a nibble there when I’m yearning for a protein-kick and a naturally sweet taste.  Tanka Wild combines the goodness of prairie-raised Buffalo and tart-sweet Cranberries with 100% Indian-grown and harvested Minnesota cultivated Wild Rice, making this delicious snack a little crunchy with a slightly nutty flavor.

Tanka’s wild rice is non-GMO, and contains no artificial flavors or colors. And as we all know, wild rice is a whole grain that is high in fiber, antioxidants and phosphorus.

The Tanka Wild Stick is a snack that moms can trust. It tastes great and leaves you full of energy, and not full of fillers and fat.

Tanka Wild comes in 2 great flavors: Traditional and Hot and Spicy Pepper Blend.

Tanka products are:

  • Gluten-free
  • No nitrates
  • Contains non-GMO wild rice
  • Lactose-free
  • Low-fat
  • No MSG
  • Low in sodium

Tanka Bars – Made from tart-sweet cranberries and prairie-raised buffalo, the 1-ounce Tanka Bar is a delicious real food bar with a smoky, slightly-sweet flavor. 100% natural and only 70-calories, Tanka Bars are gluten-free, hormone-free, nitrates-free, and low-fat. The new Tanka Bar Spicy Pepper Blend features a four-pepper blend of habanero, jalapeno, and red and black pepper.

Tanka Wild Sticks – Tanka Wild Sticks combine the goodness of prairie-raised buffalo and tart-sweet cranberries with 100% Indian-grown and harvested Minnesota cultivated wild rice in a convenient, eat-as-you-go snack stick. Also free of gluten, hormones and nitrates, the wild rice lends a little bit of crunch to the smoky-sweet buffalo and fruit. Tanka Wild is also available in Spicy Pepper Blend.

Tanka Bites:

Tanka Bites are the same great tasting recipe as the Tanka Bar in small bite form.

They’re conveniently packaged in a 3-oz. re-sealable pouch, ready for life’s adventures.

Tanka Bar Traditional:

A blend of slow-smoked buffalo meat with tart-sweet cranberries.

Hot Tanka Bar Spicy Pepper Blend:

Adds a balanced blend of black pepper, habanero, jalapeno, spice, and red pepper for a great spicy taste.

Native American Natural Foods is focused on creating a family of nationally branded food products that are delicious and that promote a Native American way of wellness that feeds mind, body, and spirit. Based on the Pine Ridge Indian Reservation, their vision is not to go back to a traditional way of life, but to bring the heritage of wisdom from their traditional healthy lifestyle into the 21st century and into the lives of those who share their vision.  For a brief video about the company and its mission please visit: http://tinyurl.com/2fqs9hh.

And…

I’m so excited to announce the Tanka Discount for my readers:

15% off any order of regularly priced Tanka products

Coupon good through Sept. 30, 2010

Coupon name: THEHEALTHYAPPLE

Have you ever tried Tanka products? If so, I’d love to hear from you.

In The News This Week…

Wholly Guacamole Goes Beyond The Party Circuit

Food, Beverages Rival Vitamins and Supplements

Raw Veggies vs. Cooked Veggies

Hain Celestial Helping Families Make Better Food and Fitness Choices

Whole Foods 365 Brand Expands Non-Dairy Beverage Options

Coconut Curry Tofu Salad and Spa Giveaway

 


This is a wonderful salad to enjoy for tasty lunch, dinner or a mid-afternoon snack scooped into hollowed-bell peppers, zucchini boats and tomatoes.

Ingredients

  • 1 pkg. firm tofu, drained and rinsed
  • 2 tbsp. curry powder
  • 1/4 cup dried cranberries
  • 4 cups fresh baby spinach
  • 1 (6 oz.) container Greek plain yogurt
  • 1/4 cup shredded purple cabbage
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup cooked brown rice
  • 1/2 cup red grapes, halved
  • 2 tbsp. white balsamic vinegar
  • 2 tbsp. organic salsa
  • 1/4 cup sunflower seeds
  • Dash of Sea Salt and freshly ground white pepper, to taste

Directions

  1. Press firmly on tofu to remove all excess water.  Place a heavy object such as a book or a brick atop a clean paper towel and the block of tofu.  Allow to sit for 30 minutes.  Remove tofu and slice into 1 inch cubes.
  2. In a large bowl, combine all ingredients.  Gently toss to combine.
  3. Serve chilled.
  4. Enjoy!

 

And Now…For my Spa Giveaway

The contest, “Social InSPAration,” is running from  today, August 2nd thru August 6th. This is a fun and easy way for your chance to win a 90 minute spa treatment at The Spa  at The Surrey, which is the only Upper East Side Manhattan location to  receive the highly regarded Darphin scrub.

It just takes three easy  steps to be entered to win:

1. Follow The Surrey on Twitter @SurreyHotelNYC
2. Become a fan of the Spa at The Surrey on Facebook (http://www.facebook.com/pages/New-York-NY/Spa-At-The-Surrey/141275545883553?ref=ts)
3.  And lastly, post on the Spa at The Surrey’s Facebook wall which  treatment on their spa menu you want to experience most and why.

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

Dairy Free Brown Rice n’ Cranberry Pudding

I love creating recipes on Sunday evenings, especially in the wintertime…there’s something about Sunday nights that is so cozy and warm…it makes me want to relax and unwind in my kitchen while creating a new recipe.  Last night, I opted for a naturally sweetened dairy-free, gluten-free brown rice pudding with dried cranberries…the end result was fabulous and it was the perfect way to end my extra ‘sweet’ birthday week…

Ingredients

  • 4 cups brown rice, cooked
  • 2 cups rice milk
  • 1/2 cup stevia
  • 3 tsp. orange zest
  • 3 Tbsp. freshly squeezed orange juice
  • 1/2 cup dried cranberries
  • 2 Tbsp. macadamia nuts, mashed
  • 1 Tbsp. dark chocolate shavings
  • 1/8 tsp. cinnamon
  • 1/8 tsp. chili powder

Directions

  • In a medium size saucepan over medium heat, combine cooked brown rice and rice milk.  Slowly add stevia; mix well until rice forms a creamy texture.
  • Add orange zest, juice and dried cherries; continue to stir for 10-15 minutes or until cranberries plump.
  • Transfer pudding to serving dishes.
  • Serve warm with a sprinkle of mashed macadamia nuts, dark chocolate shavings, cinnamon and chili powder.
  • Enjoy!

Cranberry Butternut Squash Soup

butter

O, the excitement of my new kitchen continues…I’ve been busy whipping up hearty harvest recipes this week and last night I created a savory butternut squash soup with an extra kick of fresh cranberries from the local market.

This tasty winter squash is quite similar to a pumpkin, yet it has more of a nutty, sweet bite.  Not only is butternut squash deliciously hearty, it’s a nutritional powerhouse full of vitamin A (beta-carotene), vitamin C, potassium, thiamine, vitamin B6, calcium, niacin and three hefty grams of fiber per cup.

My butternut squash soup is quick and easy to whip up; simply seed and cube the squash, add it to the spices, cranberries, flax seeds and harvest root veggies,; simmer, then transfer into your handy-dandy blender and puree until smooth.  As in this recipe, I often choose incorporate ground flax seeds, which add an additional nutty flavor and are a great thickener for my soups and stews.

Ingredients

  • 1 butternut squash
  • 1 medium onion, chopped
  • ½ cup cranberries
  • 2 large carrots, shredded
  • 2 large parsnips, shredded
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 Tbsp. rosemary, finely crushed
  • ½ tsp. cinnamon
  • ½ tsp. curry powder
  • ¼ tsp. cumin
  • 2 Tbsp. ground flax seeds
  • Sea salt and crushed white pepper, to taste
  • Toppings: Greek plain yogurt and fresh basil leaves

Directions

  • Seed and cube the butternut squash.
  • In a large pot, combine chicken broth along with cranberries and root veggies: onion, carrots, parsnips and garlic.   Add cinnamon, curry powder, cumin, ground flax seeds and sea salt and crushed white pepper; cook over medium heat for 30-40 minutes or until squash is tender.
  • Lower heat to a simmer; cook for an additional 15-20 minutes.
  • Transfer soup mixture to a blender; puree until smooth.
  • Serve warm with a dollop of Greek yogurt and freshly chopped basil leaves.
  • Enjoy.

Here are a few news clips in the Nutrition/Health field that I’ve come across within the last week and thought I’d share with all of you:

Food Cos. Dropping Smart Choices Labeling

Loose Weight By Eating More

Are Artificial Sweeteners Really That Bad For You?

Tighter Belts Mean Thicker Waists

Pumpkin Pudding

pumpkin

During October, we’re bombarded with pumpkins; they seem to be everywhere we turn.  Although many of us resort to ‘picking’ pumpkins as a decoration with cornstalks on the front steps, I opt for baking this sweet orange veggie and reap a nice dose of vitamin A.  There are so many pumpkin recipes out there…pumpkin pie, pumpkin muffins, pumpkin butter…I could go on forever and I’m sure each of you has your very own favorite pumpkin recipe during this harvest time of the year.

After some experimenting in my kitchen, I’ve created a pumpkin pudding that is tasty and pure, not too sweet yet enough to satisfy your palate after dinner.  This recipe calls for canned pumpkin; my favorite brand is Libby’s, which tastes delicious and adds the perfect touch of moistness to this pudding.  And the best part (aside from the taste, of course) is that this recipe is both dairy and gluten-free!

Pumpkin Pudding

Ingredients

  • 1 can canned pumpkin puree
  • 2 cups rice milk
  • 2 Tbsp. agave nectar
  • 1/2 cup brown sugar
  • Egg substitute for 4 eggs, beaten
  • 1/2 tsp. cinnamon
  • 1 tsp. almond extract
  • Dash of nutmeg
  • Dash of sea salt
  • Dollop of Greek yogurt (or soy yogurt/whip cream) for topping
  • Dried cranberries, finely chopped for topping
  • 4 Tbsp. cashews, finely ground for topping

Directions

  • Preheat oven to 325 degrees.
  • Spray custard dishes with baking spray.
  • In a saucepan, heat rice milk, agave nectar and brown sugar over low heat;  stirring often until sugar is dissolved. Remove from heat.
  • Slowly add in eggs, pumpkin, cinnamon, nutmeg, sea salt and almond extract.
  • Transfer equal amounts of pudding mixture into custard dishes (fill 3/4).
  • Place custard dishes into a shallow roasting pan filled 1/2 way with hot water.
  • Bake for 45 minutes or until a knife inserted into the center of pudding comes out clean.
  • Place into the fridge for 2 hours before serving.
  • Top with a dollop of Greek plain yogurt and a sprinkle of dried cranberries and cashews.
  • Enjoy!

Cranberry n’ Mint Quinoa

QuinoaandBulgurPilaf

You know its fall when recipes call for cranberries…the thoughts of Thanksgiving and warm, comforting food comes to mind when the leaves begin to turn beautiful shades of red, orange and yellow. Well, there are no trees here in Manhattan (aside from Central Park), however, when I take my yearly pumpkin picking trip, I admire the true beauty of the foliage.  Cornstalks, pumpkins, gourds, o my! Fall is such an exciting time of the year and my favorite season.  This fall I will be sharing with you many harvest recipes that you can easily create with local, seasonal foods.

This is the best time of the year to check out your local farmers market where you will discover pumpkin, winter squash, Brussels sprouts, cabbage and gourds, which can all be incorporated into a delicious dish.  So, set aside the pumpkin pie recipe  because I’m going to take you on a fall foliage feast!  Let’s start off with cranberries, which are packed with antioxidants and nutrients, giving them superfruit status. I recently purchased some fresh cranberries at the Union Square Market here in Manhattan and used them to create this deliciously healthy meal.

Fresh cranberries will start to peak in just a few weeks as we enter October…therefore I thought it would be a great idea to post a delicious quinoa n’ cranberry dish that I made last week.

I decided to throw in some fresh green beans that I picked up at the farmers market- the beans were the perfect addition to this hearty meal- they added a perfect crunch.  I often blanch my green beans instead of steaming them.  Blanching vegetables gives them a crisp, fresh taste that adds a nice bite to any dish.  Once again, I found myself browsing the pantry and fridge for ingredients to create this quinoa masterpiece; lemon juice- a staple in my fridge, crushed red pepper flakes- another staple, fresh mint from the farmers market-not a staple but definitely a fun market splurge, a dash of balsamic vinegar- which adds the perfect tang for my taste buds and a sprinkling of crushed macadamia nuts as a topping for a dose of protein and healthy monounsaturated fat.

Ingredients

  • 2 cups quinoa, cooked
  • 1/2 cup cranberries
  • Handful of fresh mint, finely chopped
  • 1 lb. fresh green beans
  • 1/4 cup macadamia nuts, crushed
  • 1 tsp. lemon juice
  • 1 tsp. crushed red pepper
  • Dash of balsamic vinegar
  • Sea salt and pepper, to taste

Directions

  • Cook quinoa per directions on package.
  • Cook cranberries in a pot of water for 10 minutes over medium heat just until they pop.  Be sure not to over-cook the cranberries, as this will make them bitter.
  • While the cranberries are cooking, blanch green beans by boiling a pot of water and pouring it over the beans in a colander.
  • In a large bowl, combine cooked quinoa, cranberries and green beans; toss with macadamia nuts, balsamic, lemon juice, crushed red pepper, sea salt and pepper.
  • Enjoy!