Guess Who’s Gunna Be Featured on the Front of Cheerios Boxes?

Yep, You Guessed it…Me….


I am one of the winners for the Expressions of Hunger Video Contest who will be featured on the front of  Cheerios Boxes, sold exclusively at nationwide ShopRite stores this Fall 2010!

The Expressions of Hunger Video Contest focused on sharing emotions, thoughts and feelings through music, poetry, performance, art and storytelling to enlighten others about hunger in our community.

I am looking forward to my Cheerios photo shoot and I’ll be sure to let you all know when my picture and name are in the cereal aisles!


Keeping in line with my cereal theme of the day, I thought I’d share with you a tasty breakfast idea that is an easy go-to-snack and convenient on-the-go breakfast idea…Enjoy!

Amie’s Homeade ‘Oaties’ Bars

Ingredients

  • 3 cups rolled oats
  • 1 cup rice milk
  • 1 Tbsp. ground flax seed or wheat germ
  • 2 Eggland’s Best egg whites or egg substitute
  • 1/4 cup freshly squeezed orange juice (from a large orange)
  • 1 tsp. orange peel zest
  • 1 tsp. vanilla (gluten free)
  • 2 Tbsp. raw cacao or dark chocolate chips
  • 3 Tbsp. unsweetened applesauce
  • 1/4 tsp. cinnamon
  • Dash of sea salt

Directions

  • Preheat oven to 325°F.
  • Mix all dry ingredients in a bowl and blend well.
  • In a separate bowl, combine rice milk, egg whites, orange juice, vanilla, and applesauce.
  • Combine dry and wet ingredients; mix well.
  • Spread mixture evenly onto a baking sheet lined with parchment paper.
  • Bake until edges are crispy and brown.
  • Cut into bars.




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!

Dark Chocolate Bark

Mer,this fabulous chocolate recipe is for you…it reminds me of when we were younger…after going to see the movie “Chocolat” when we instantly ran out of the theater to our favorite chocolate shop to buy the delicious Dark Chocolate ‘Break-Up’.

Just in time for Valentine’s Day, I’m dedicating this post to my dear friend, Mer…here’s to you Mer and to all of you dark chocolate lovers…I present my special dark chocolate creation…

Ingredients

  • 2 (3 oz.) Organic Dark Chocolate Bars
  • 1/2 cup macadamia nuts
  • 1/4 cup crystallized ginger
  • 1/4 cup dried cherries
  • 1/4 cup unsweetened coconut flakes
  • Topping: An additional sprinkle of chopped cherries, macadamia nuts and crystallized ginger.

Directions

  • Chop chocolate bars; place into a microwave-safe glass bowl.  Microwave on high until chocolate is smooth; stir every 1 minute to ensure even melting.
  • Stir in macadamia nuts, ginger and dried cherries; mix well.
  • Spread mixture onto a sheet of parchment paper on a baking sheet.
  • Sprinkle with unsweetened coconut and a few more pieces of cherries, ginger and macadamia nuts.
  • Freeze for 2 hours or until firm.
  • Break into pieces and serve.
  • Enjoy!

Dark Chocolate Vegetarian Chili

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Adding chocolate to your chili? Yes, you read the title correctly.  Did you know the polyphenols and flavonoids in chocolate can lower your risk of heart disease by 20% and keep LDL (Bad) cholesterol from oxidizing into an artery-damaging form?

Semisweet and dark chocolate have more beneficial compounds than other chocolates so toss in a healthy dose of antioxidants into your chili recipe.

Simply add a chunk of your favorite dark or semisweet chocolate (or 2/3 cups of chocolate chips) to your chili; continue to cook and  stir frequently until chocolate is completely dissolved.

Here’s a tasty Heart Healthy Chili recipe of mine that is perfect for a cold January day like today.

Ingredients

  • 2 Tbsp. olive oil
  • 1 (15 oz.) can green chilies
  • 7 cloves garlic, minced
  • 2 red bell peppers, chopped
  • 1 large sweet onion, chopped
  • 1 (15 oz.) can Organic tomato sauce
  • 2 large fresh Roma tomatoes, diced
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 can chick peas, drained and rinsed
  • 4 Tbsp. chili powder
  • 1/4 cup dark chocolate or semi-sweet chocolate chips
  • 3 Tbsp. dried cilantro
  • 1/8 tsp. allspice
  • 1/8 tsp. cloves
  • Sea salt and pepper, to taste
  • Optional Toppings: plain Greek yogurt, nutritional yeast, ground flax seeds

Directions

  • In a large stockpot over medium heat, add oil; let warm for about 1 minute.
  • Add green chilies, garlic, red bell peppers and onion; saute until onions are translucent.
  • Stir in chili powder, chocolate chips, cilantro, allspice and cloves.  Slowly add diced tomatoes and tomato sauce; simmer for 20 minutes.
  • Add all beans; continue to cook for another 25 minutes.
  • Transfer chili to bowls and serve warm;  season with sea salt and pepper, to taste.
  • Enjoy with a dollop of plain Greek yogurt and a sprinkle of nutritional yeast and ground flax seeds.


Zucchini and Dark Chocolate Banana Bread

I have recently been contacted by Stonyfield to create some tasty recipes using their delicious yogurt.  I am a huge fan of Stonyfield’s Oikos Greek yogurt and my family loves the Stonyfield plain yogurt, as well.  Over the next week, I will be posting 5 of my favorite Stonyfield yogurt recipes…they’re perfect for this holiday season and a sure taste-bud pleaser so be sure to keep checking in over the next two weeks for my tasty and healthy Stonyfield recipes.

Ingredients

  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup Stonyfield plain yogurt
  • 1 ½ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon chili powder
  • 2 large ripe bananas, mashed
  • ¼ cup dark chocolate chips
  • 2 large ripe zucchini, shaved

Directions

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine eggs, oil, sugar, vanilla and Stonyfield yogurt; mix well.
  • Slowly add in dry ingredients.  Add zucchini shavings and mashed banana; mix well.
  • Slowly fold in dark chocolate chips; stir until completely mixed.
  • Bake for 45-60 minutes or until golden brown and firm in the center.

Dark Chocolate Avocado Muffins

These tasty muffins pack in a load of antioxidants from the dark chocolate as well as the creamy, rich taste of the avocado.  Avocado is considered the world’s healthiest fruit because  of its nutrient contents such as Vitamin K, dietary fiber, folic acid, Vitamin B6, Vitamin C and copper.  Moreover, avocados provide us with ‘oleic acid,’ a monounsaturated fat that may help lower cholesterol.  So, go ahead and dig in to these healthy, tasty muffins!

muffins

Ingredients

  • 1 ripe avocado
  • 1 1/2 cups whole wheat flour
  • 1/2 cup melted dark chocolate
  • 1/3 cup unsweetened coconut flakes
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup honey
  • 3/4 cup almond milk (can also use soy milk, rice milk, hemp milk or coconut milk)
  • 1/3 cup olive oil
  • 2 tsp vanilla extract

Directions

  • Pre-heat oven to 350 degrees.
  • In a large bowl combine melted chocolate, vanilla, oil, milk, avocado and honey.  Puree until smooth.
  • In a separate bowl mix together flour, coconut flakes, baking soda and baking powder; mix well.
  • Mix the avocado puree with the dry ingredients; mix well.
  • Pour into muffin cups and bake for 20 minutes or until done.
  • Enjoy!

More Snacks…

Just in time for the holiday weekend, my On-The-Go Snack List continues…

I’m sure many of you are planning on hitting the road for the upcoming 4th of July holiday weekend, so I thought I’d share some more of my snack ideas with you…many of them are quick and easy to prepare and can be stored in a Ziploc bag or Tupperware.

This time around I’ve categorized your munchies into what you’re taste buds are craving…You can indulge in these tasty, easy-to-prep finger foods guilt-free!

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Crunchy

  • Rye crackers with mashed avocado and lemon juice
  • Whole wheat cracker spread with nut butter, drizzled with honey and topped with sliced strawberries
  • Air-Popped Popcorn (make your own healthy variety)
  • Apple slices drizzled with Agave Nectar
  • Frozen Grapes
  • Crudites of veggies and your choice of dip (Hummus, Tabouli, Vinaigrette, Balsamic Dressing and Olive Oil)
  • Celery and Nut Butter
  • Whole Grain toast with hummus
  • Toasted nuts sprinkled with stevia and cinnamon

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Sweet

  • Wheat grass
  • Dried fruit
  • Greek yogurt and ripe fruit
  • Dried fruit and nuts (Try pairing together different options such as pistachios with dried mango, macadamia nuts with dried cherries, peanuts with dried apricots, hazelnuts with dried pears or cashews with dried cranberries)
  • Sprouted date bread with all natural jam
  • Frozen Greek yogurt (Make Your Own)
  • 1 Banana rolled in cocoa powder and drizzled with honey
  • Porridge (Maple syrup, cinnamon, soy milk, bananas mixed with your choice of left-over grains)
  • Smoothies (Carob powder, Greek yogurt, ice, fruit, soy milk, etc.)
  • Fruit ‘Ice Cream’ (Peel a banana, freeze and blend in a food processor along with nuts and berries.
  • Roasted Sweet Veggies drizzled with cinnamon and agave nectar (Experiment with root veggies such as yams, sweet potatoes, squashes such as acorn, butternut or kabocha and cut into chunks or ‘fries’, then sprinkle with cinnamon and drizzle with agave nectar; bake until crispy).
  • Organic Dark Chocolate Chips or Carob Chips

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Salty

  • Olives
  • Pickles, Pickled Beets, Pickled Tomatoes
  • Hummus, Tabouli
  • Organic Turkey slices wrapped around sliced avocado and tomato
  • Sardines and Oysters
  • Steamed veggies with your choice of Shoyu, Tamari, Miso or Umemboshi Vinegar
  • Miso Soup with whole wheat crackers
  • Sea Vegetables added to any dish
  • Whole Grain Tortilla chips dipped into homemade salsa/guacamole
  • Sprouted Cheese Melt (Toast sprouted bread and top with a slice of cheese; broil until cheese is melted and top with a slice of tomato).
  • Sauerkraut
  • Whole Wheat Pitas with Parmesan (Sprinkle Galaxy Vegan Parmesan Cheese over a whole wheat pita; broil until cheese turns brown and cut into squares.
  • Fresh Lime or Lemon Juice added to your beverages
  • Vinegar and Lemon/Lime Juice mixed into marinades and dressings
  • Salted Edamame
  • Organic Cheese

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Creamy

  • Smoothies
  • Greek Yogurt
  • Avocados
  • Homemade Rice Pudding
  • Baba Ghanoush/ Hummus Spreads
  • Pureed Soups
  • Cottage Cheese with whole grain crackers and fruit
  • Homemade Pudding (Made with Silken Tofu, Avocado or Mashed Banana)
  • Mashed Sweet Potatoes/Yams
  • Coconut Milk

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Don’t forget to enter for your chance to win my Big S Farms Give-A-Way.  Send me a comment for your change at 1 of 4 great prizes.  The deadline is Monday, July the 6th.

Good Luck!

Have a Happy 4th of July Weekend!