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

Advertisements

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!

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!

Tofu Macadamia Stuffed Squash

acorn

Last weekend, while visiting the Union Square Green Market, I purchased a few acorn squash in hopes to prepare a stuffed squash dish this week.  After browsing through the endless pages of my cookbooks, there was not one stuffed squash recipe that stood out to me…Story of my life, and we all know what happens next…Yep, you guessed it… Amie digging through the pantry and refrigerator for ingredients to toss into a yummy acorn squash.

I stumbled upon a container of dried cranberries, a bag of macadamia nuts (from my nut splurge last week at Whole Foods) and a fresh orange.  Hmmm, I thought…with a quick trip to the corner market I purchased some fresh mushrooms and before I knew it I was in my kitchen chopping away and creating a healthy squash masterpiece.  I didn’t have any rice in my pantry, however, I did have a nice firm block of tofu in my fridge, which I thought would be a perfect way to bulk up my stuffing and add a nice protein kick, as well.

After a few minutes of mixing and experimenting…I was ready to stuff my squash and pop it back into the oven for a hearty, warm dinner.  The end result: Perfecto.  A ’10’ in my book for sure…and if you happen to purchase a few acorn squash this fall, be sure to stuff ’em with my tasty Tofu n’ Cranberry Stuffing.

Acorn squash is a good source of dietary fiber and potassium along with smaller doses of vitamins C and B, manganese and magnesium.  It’s an easy squash to pick out at the market due to it’s cute ‘acorn’ shape and harvest green skin, which is speckled with orange patches and pale yellow-orange flesh.  Acorn is one of my favorite varieties of winter squash because of its sweet and nutty flavor combination.  Do you enjoy acorn squash?  If so, what’s your favorite way to prepare it? I’m interested to hear your thoughts.

Ingredients

  • 4 small acorn squash, halved and seeded
  • 1 block Nasoya Firm Tofu, pressed and cubed
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. agave nectar
  • 4 cups whole grain/ gluten-free bread cubes
  • 2 Tbsp. olive oil
  • 3 cups mushrooms, sliced
  • 1 tsp. dried cilantro
  • 1/3 cup dried cranberries
  • 1 tsp. dried basil
  • 1 Tbsp. spicy mustard
  • 2 cups yellow onions, chopped
  • 1/2 cup vegetable broth
  • 1 cup macadamia nuts, finely chopped
  • 3 Tbsp. freshly squeezed orange juice (from a small orange)
  • 1/2 tsp. orange peel zest
  • Dash of sea salt and pepper, to taste

Directions

  • Preheat oven to 350 degrees.
  • On a baking pan, drizzled with olive oil, place squash halves cut side down.  Add 3/4’’ of water and bake for 45 minutes or until tender.
  • Marinate tofu in balsamic vinegar, spicy mustard, agave nectar and orange juice.
  • In a large pot, sauté onions and mushrooms in the olive oil; cook for 2-3 minutes.  Slowly add spices and vegetable stock.
  • Cover and cook for 10 minutes.
  • Slowly add tofu, orange juice, balsamic vinegar and bread cubes; sauté for another 4-6 minutes; remove from heat.
  • Add in macadamia nuts, dried cranberries, basil, cilantro, orange zest , sea salt and pepper; mix well.
  • Transfer the filling into the baked squash halves and return to the oven to bake for another 20 minutes.
  • Enjoy!

Baked Tuna Peppers

6c823ba38a834122

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!

Agave Zest RAW Brownies

This Raw Brownie recipe is one of my favorites and I have been using it for years to bring to all of my friend’s BBQ’s and dinner parties…so here it is…the long awaited recipe for my special raw brownies.

My special brownies are no longer a secret, ladies and gents…enjoy!

bronieeee

Ingredients

  • 1/4 cup carob powder or cocoa powder
  • 1/4 cup wheat germ
  • 4 Tbsp. agave nectar or honey
  • Dash of vanilla extract
  • Dash of cinnamon
  • Dash of chili powder
  • 1/4 dried cranberries
  • 1/3 cup coconut
  • 1/4 cup sesame seeds
  • Zest of 1 small orange

Directions

  • Line a square pan with wax paper.
  • In a food processor, chop dried cranberries until they are in tiny pieces. Set aside.
  • In a small bowl, combine agave nectar, wheat germ, coconut and carob powder.  Mix well.
  • Add cinnamon, vanilla extract, chili powder. Mix well.
  • Add chopped cranberries, sesame seeds and orange zest.  Mix well.
  • Spoon this brownie mixture into the wax papered square pan.  Flatten surface and spread evenly.
  • Refrigerate for 1 hour. Keep brownies in the fridge until ready to serve.
  • Enjoy!

How do you feel about eating raw foods? I enjoy eating raw as much as possible everyday and I love the way the phytochemicals and antioxidants make me feel—they give me a ton of energy and keep my skin glowing year round!