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.




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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

‘Chicky’ Chicken Fingers with Honey Mustard Dipping Sauce

Here’s a great recipe for some guilt-less chicken fingers for all of you chicks watching your figures!

Ingredients

  • 4 boneless chicken breasts
  • 1/2 cup oat bran
  • 1/2 cup wheat germ
  • 2 Tbsp. ground flaxseeds
  • 1/4 cup ground macadamia nuts
  • 1 egg white, lightly whisked
  • 3/4 cup low sodium vegetable broth
  • Dash of cumin
  • 2 Tbsp. dried rosemary
  • Dash of Nu-Salt and pepper

Honey Mustard Dipping Sauce

  • 2 Tbsp. agave nectar
  • 2 Tbsp. grain mustard
  • 2 Tbsp. Greek plain yogurt
  • Dash of balsamic vinegar

Directions

  • Preheat oven to 400 degrees. Prep baking sheet by lining it with parchment paper.
  • Cut chicken breasts into desired sized nugget pieces. Set aside.
  • Combine all dry ingredients in a large Ziploc bag.  Seal the bag tightly and shake well until completely mixed.  This will be used as your coating mixture.
  • In a medium sized bowl, combine the low-sodium vegetable broth and egg white.  Dip each piece of chicken into the broth/egg white mixture, then dip into the coating mixture ensuring each piece is well coated.
  • Place coated chicken pieces on the baking sheet.  When the sheet is full, place into the oven and bake for 15 minutes or until golden brown.
  • While the chicken is cooking in the oven, combine the ingredients for the honey mustard in a small bowl and beat with an electric mixer for 1 minute on medium speed to ensure a ‘whipped’ dip.
  • Serve with homemade honey mustard dipping sauce.
  • Enjoy!

Harvest Pumpkin Tofu Frittata

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I was bit by the frittata bug last week and made this for a quick and easy breakfast dish, which then turned into a few meals throughout the week.  Aside from this tasty breakfast, I created an afternoon frittata lunch over arugula, pistacios and fresh figs and  a hearty supper earlier this week atop  al dente buckwheat noodles, tomato sauce and vegan Parmesan cheese.

Over the years my clients have asked me, “What’s the difference between a frittata and an omelet?” Good Question, isn’t it?  Well, in case you are unsure of the answer…the main difference between these two is simply that omelets traditionally have the eggs cooked and folded around the filling, while a frittata gets everything mumbled, jumbled and mixed together.  I serve my frittatas at room temperature, which makes them a convenient option for ‘Cooking Once, Eating Twice’ through creating lunch and dinner plates.  The thought of frittatas reminds me of getting together with friends over brunch and gives me a cozy feeling inside…suddenly it’s not about the frattata anymore, yet the overall enjoyment of a versatile dish that can be enjoyed by one (me) or a large group.  For me, there’s nothing like a light egg dish combined with your favorite veggies and herbs, topped with a dollop of Greek yogurt, tomato sauce and vegan Parmesan cheese.  Now, doesn’t that sound delicious?

Frittatas are a wonderful way to add a variety of veggies (and leftovers) to your meal; the flavor combinations are unlimited…simply let your imagination guide you when choosing what’s available in your fridge.  It’s quite easy to experiment and hard to go wrong when creating your frittata masterpiece…it’s a fun, effortless way to whip up a quick meal anytime of the day. My  flavorful pumpkin tofu frittata is packed with health benefits, which come from its rich source of vitamins A, C and K.

Ingredients

  • 1 cup onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup zucchini, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup canned pumpkin
  • 2 cups kale, finely chopped (stems removed)
  • 1/2 cup sun dried tomato, chopped
  • 1/4 cup vegetable broth
  • 2 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 5 oz. firm tofu, drained
  • 2 eggs (or egg substitute)
  • 1 egg white
  • 1 Tbsp. dried oregano
  • 1/4 tsp. turmeric
  • 2 Tbsp. fresh parsley, finely chopped for garnish
  • Optional Toppings: Greek yogurt, tomato sauce, vegan Parmesan cheese

Directions

  • Prepare and chop all vegetables.
  • Puree tofu with eggs and egg whites, canned pumpkin, dried oregano and turmeric in a blender.
  • Heat 2 Tbsp. vegetable broth with 2 Tbsp. olive oil in a large pan over medium heat; let sit for 1 minute, or until it starts to steam.
  • Add onion, garlic, zucchini, bell pepper, kale and sun dried tomatoes; saute for 1 minute over medium heat.  Stir often.
  • Add 1/4 cup vegetable broth and balsamic vinegar.  Pour tofu mixture over veggies, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes.
  • Remove from heat and sprinkle with chopped parsley.
  • Serve warm or at room temperature.
  • Enjoy!

Here are some recent articles ‘In The News’ that I  thought I’d pass along:

5 Superfoods About To Make It Big

Diets That Promote Health and Always Have

How Your Toddler Can Get The Nutrients He Needs

Moms Spend Wisely

Healthy Coconut ‘Fried’ Rice

Here is a delicious gluten and dairy free recipe that I cooked up last night for myself.  The powerful flavors of the saffron and coconut make this a tasty meal for any season.

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Ingredients

  • 2 eggs
  • 1 egg white
  • 1/4 cup Greek plain yogurt
  • 1 Tbsp. oil
  • 1 sweet onion, finely chopped
  • 1 Tbsp. minced garlic
  • 1/4 cup dairy-free milk (soy, hemp, rice, nut)
  • 1 large tomato, finely diced
  • Dash of Nu-Salt and pepper
  • 1 Tbsp. apple cider vinegar
  • Dash of saffron
  • Dash of curry powder
  • 1 tsp. agave nectar
  • 4 cups brown rice, cooked
  • 5 scallions, finely chopped
  • Handful of fresh cilantro leaves
  • 1/4 cup unsweetened coconut flakes
  • 1/4 tsp. coconut extract
  • 1 tsp. nutritional yeast
  • Dash of cinnamon
  • 1 block extra firm tofu, pressed and drained

Directions

  • In a medium bowl, combine eggs and egg white; beat with a fork until blended.
  • Coat a large pan with cooking spray and heat over medium-high heat.
  • Pour in egg mixture and scramble.  Remove eggs and set aside.
  • To the same pan, add oil and heat over medium-high heat.  Add garlic and onions; stir fry until golden brown.  Add Nu-Salt, pepper, vinegar and diced tomato; continue to stir fry for 2 minutes.  Slowly add the non-dairy milk, cinnamon, agave nectar, nutritional yeast, saffron, curry, coconut flakes, coconut extract.
  • Add brown rice, tofu and continue to stir fry for another few minutes.
  • Add in the cooked eggs.  Stir fry for another minute to ensure even cooking.
  • Remove from heat and serve.  Top with scallions, a dollop of Greek yogurt and cilantro.
  • Enjoy!

Healthy ‘Fried’ Green Tomatoes

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Do you remember this movie? What a great film this was….after watching it as a child, I wanted to make fried green tomatoes everyday!  Now that I’m a bit older and wiser, I’ve shaped up my recipe and re-vamped it to coincide with my healthy lifestyle.

Ingredients

  • 6 large green tomatoes, cut into 1/4” slices
  • 1 cup bran crumbs
  • 2 eggs
  • 1 egg white
  • 1 tsp. dried oregano
  • Nu-Salt and pepper, to taste
  • Cooking spray

Directions

  • In a medium sized bowl, combine 2 eggs and 1 egg white; beat well.
  • Dredge tomato slices in egg mixture, then coat with bran crumbs and season with Nu-Salt, pepper and oregano.
  • Coat a frying pan with cooking spray.  Heat stove top to medium heat and add tomatoes.
  • Cook until well browned.  Flip and continue to ‘fry’ (cook) until desired.
  • Enjoy!

Summer is the perfect time  for fresh, juicy tomatoes.  Head over to your local farmer’s market and pick up a few to try out this delicious recipe tonight.

Spaghetti n’ Oatmeal Balls

These balls are a nice alternative to your classic meatballs…they’re packed with heart healthy rolled oats and pair well alongside pasta for a delicious meal.

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Ingredients

  • 1/2 cup Rolled Oats
  • 1/4 cup Greek plain yogurt
  • 1/4 cup Vegan Parmesan cheese
  • 1 egg white
  • 1/4 cup Dried Cranberries
  • Nu-Salt/Pepper to taste
  • 1/2 cup Balsamic vinegar
  • Olive oil cooking spray
  • 1/2 cup Kale (Steamed and chopped)
  • 1/2 lb. ground (your choice of protein: turkey, chicken, bison, seitan, tempeh, tofu, etc.)
  • 1 can Eden Organic Pasta Sauce
  • 2 Tbsp. minced garlic
  • 1/4 cup Pine Nuts (mashed)
  • Chili Powder to taste

Directions

  • Pre-heat the oven to 425 degrees.
  • Mix steel cut oats with warm water until oats form a nice consistency. Add steamed kale, Vegan Parmesan cheese, egg white, balsamic vinegar, minced garlic, dried cranberries, chili powder, Nu-Salt and pepper. Mix well.
  • Add in desired protein source; continue to mix well.
  • Form mixture into balls and place into a baking sheet sprayed with olive oil cooking spray. 
  • Bake until balls start to brown and have a crisp outer layer.
  • Serve atop of whole wheat/gluten free pasta with more Vegan Parmesan Cheese and heated (in microwave or on stove top) Eden Organic Pasta Sauce.
  • Enjoy!