Grilled Corn n’ Pumpkin Guacamole and Stonyfield Yogurt Giveaway

Well, yet another spin on my classic guac…this time the Thanksgiving spirit got me yearnin’ for some pumpkin’ and a lil’ grilled corn, so why not toss it into your guac this season for a tasty sweet n’ savory dish that can be enjoyed as a dip with roasted root vegetables such as eggplant, sweet potato fries, carrot fries, butternut squash fries, zucchini fries or apple and parsnip fries.  I enjoyed this guac spread onto my lunchtime sandwich in lieu of mayo and also used it to top my evening grilled fish dish.  So, go ahead…I’m giving you permission to get creative…whip up this baby and have fun using it as a condiment for dips, a spread on a sandwich, dressing on a salad or topped onto a bowl of vegetables…any way you choose, it’s delish…

Dip in…and enjoy!

Grilled Corn n’ Pumpkin Guacamole

Ingredients

  • 3 earns corn
  • 1 Tbsp. olive oil
  • 4 avocados, peeled, pitted and coarsely chopped
  • 1 cup natural pumpkin puree
  • 1 red onion, minced
  • 1/3 cup fresh cilantro, chopped
  • 2 Tbsp. ground flax seeds
  • 1 Tbsp. nutritional yeast
  • 2 Tbsp. orange juice
  • 1/4 cup fresh lime juice
  • 2 red bell peppers, chopped
  • 1/4 cup Stonyfield Oikos Greek plain yogurt

Directions

  • Preheat grill to medium heat.
  • Brush corn with oil and place onto grill; cook for approximately 15 minutes or until desired doneness.  Set aside to cool.
  • Remove kernels from cob using a knife.
  • In a separate bowl, combine avocado, pumpkin, onion, cilantro, orange juice, lime juice, flax seeds, nutritional yeast and red peppers; mix well to combine.
  • Add corn and mix.  Top with a dollop of Oikos Greek plain yogurt.
  • Enjoy with sliced vegetables, whole grain chips or as a spread on a sandwich.

And now for my Stonyfield Yogurt Giveaway:

Just in time for Thanksgiving, I’m giving away $60 worth of Stonyfield Yogurt Coupons, 2 Stonyfield Recipe Books and a Stonyfield Spatula.

To Enter:

1). View the Stonyfield Yogurt website and tell me what yogurt you’d like to try.
2). Post this giveaway on your blog. Leave a comment telling me you did.
3). Tweet this Giveaway post! Leave me a third comment telling me you did.

 

Each comment counts as an entry.

Good Luck; I will be picking a winner on Monday, November the 15th at 5PM EST.

 

 

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Taco Night Sweepstakes

I am so excited to announce my Taco Night Sweepstakes which starts today!  You can simply submit an original taco, guacamole or salsa recipe using Avocados from Mexico as an ingredient.

There will be one Terrific Taco Winner announced on my blog on November the 1st who will be awarded a $100 iCard.  But that’s only half of it…there is a chance to also win a $25 iCard every Thursday via Twitter, too…You can spread the word for my Taco Night Sweeps via Twitter and Facebook to encourage others to enter.

How exciting is this? I know all of you have some fabulously delicious avocado recipes so get started and whip up a delicious dish to enter my Taco Night sweepstakes.

All recipes should be submitted as a comment in the ‘comments’ section or as a link in the ‘comments’ section of this post.   The sweepstakes is open from today thru October the 29th.

On November 1st, one winner will be chosen using a random number generator software program and then announced on my blog for a $100 iCard.

You can tweet about this contest using the hashtag #taconight and you can also post about the contest on your Facebook page.  Every Thursday night, you can participate in the Twitter promotion by tweeting a photo of your ‘Taco Night’ to @Guacgrl.

The first 5 tweets each Thursday will receive a $25 iCard!

Participation is free and recipes will not be judged.  Limit one entry per person, per blog site.  Recipe submission is not a requirement for entry.

Speaking of Avocados…Here are two of my favorite ‘Avocado-Inspired’ recipes:

Zucchini n’ Avocado Hummus

Mango n’ Avocado Salsa

I am looking forward to seeing all of your comments n’ recipes…

What are you cookin’ up with your Taco Night?

Please note, as required by the Federal Trade Commission, I am running at the request of Avocados from Mexico, for which I will receive $100 gift card in appreciation.


Fresh Grape n’ Pear Gauacamole

Who would have ever thought of tossing in a few fresh red grapes into a guacamole recipe?  Leave it to me, of course, as I’m always experimenting with new fruits, veggies and herbs for a fun spin on the classic ol’ guac.  Here is a tasty ‘summer’ inspired guacamole recipe that has a hint of natural sweetness from farm-fresh grapes n’ pears but rounds out well with a savory bite.  Enjoy this guacamole atop gluten-free crackers, spread onto a sandwich in lieu of mayonnaise, as a dip with gluten-free chips or topped onto a salad as a tasty dressing.

Ingredients

  • 2 ripe avocados, peeled, pitted and sliced
  • 15 red seedless grapes, halved
  • 2 ripe pears, sliced
  • 1/4 cup fresh cilantro, chopped
  • 5 blanched almonds
  • 1 tsp. sesame seeds
  • 2 Heirloom tomatoes, chopped
  • 1 tsp. white balsamic vinegar
  • 1 tsp. agave nectar
  • Pinch of sea salt and freshly ground white pepper
  • 1 clove garlic, minced
  • Greek plain yogurt, for topping
  • Lime zest, for topping

Directions

  1. Combine all ingredients in a food processor; blend until desired consistency.
  2. Transfer to serving dishes.  Serve chilled with a dollop of Greek plain yogurt and a sprinkle of lime zest on top.
  3. Enjoy!

Smoked Chickpea Guacamole for Cinco de Mayo

Happy Cinco de Mayo everyone….I’ve created this amazing chick pea guac that will surely knock your socks off and keep your Cinco de Mayo festivities rollin’…

Ingredients

  • 2 avocados, peeled, pitted and cut into chunks
  • 1 cup chickpeas, drained and rinsed
  • 1 Roma tomato, diced
  • 1/3 cup fresh cilantro, chopped
  • 2 scallions, chopped
  • 1/3 cup red onion, chopped
  • 1 Tablespoon lime juice
  • 2 Tablespoons lemon juice
  • 1 teaspoon O California white balsamic vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/3 teaspoon pepper
  • 1/4 teaspoon curry powder

Directions

  1. In a large bowl, combine all ingredients; gently toss  until combined.  I preferred to keep the avocado chunks in the guacamole instead of completely mashing them, as this gave the guacamole a beautiful appearance and was easier to eat atop crackers.
  2. Serve with gluten-free crackers, atop a salad, spread onto a sandwich or as a dip with crudites.
  3. Enjoy!

Congrats to the winner of my Aurora Yoga Mat Giveaway: Lisa @ Lisasfoods.

Please email me at thehealthyapple@gmail.comyour mailing address to ship this beautiful mat!

Sweet Pea n’ Asparagus Guacamole

Last night, I got to thinking…its been quite some time since I’ve whipped up a guacamole, so I picked up an avocado at my corner farmer’s market and decided to get creative…how creative? Well, while at the farmer’s market I stumbled upon a fresh batch of sweet snow peas and a beautiful bundle of asparagus…I simply couldn’t resist and I purchased these incredibly fresh veggies to bring home and have a bit of fun creating a new guacamole recipe…after a bit of altering and tasting, I had perfected my new ‘guac’ and this may be the best one yet.  I present to you…my newest guacamole creation…

Ingredients

  • 5 Tbsp. vegetable broth
  • 1 medium onion, coarsely chopped
  • 4 medium cloves garlic, coarsely chopped
  • 2 cups fresh snow peas
  • 1 1/2 cups asparagus, chopped into 1 inch pieces
  • 4 Tbsp. sunflower seeds
  • 1 ripe avocado, peeled, cored and chopped
  • 1 tsp. white balsamic vinegar
  • 4 Tbsp. freshly squeezed lemon juice
  • 3 Tbsp. lemon zest
  • 3 Tbsp. fresh parsley, chopped
  • 1/8 tsp. chili powder
  • 1 tsp. flax seeds
  • Sea salt and pepper, to taste

Directions

  • Heat vegetable broth in a small skillet over medium heat.  Add chopped onion and garlic; saute until onions are translucent.  Add snow peas, asparagus, sunflower seeds, sea salt and pepper; heat for approximately 4 minutes.
  • Transfer snow pea mixture into a blender or food processor.  Add avocado, white balsamic vinegar, lemon juice, lemon rind, chopped parsley, sea salt and chili powder; puree until desired consistency.
  • Serve at room temperature or chilled.
  • 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!!!

Cha-Cha-Cha Chia Chips

chips

Last night I had a bit of fun with my new chia seeds. Do you remember those commercials from the 90’s for the chia pets? Who would have thought chia seeds were a superfood and incredibly good for you?  For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico.  It was known as the ‘running food’ and was used as an energy endurance source dated as far back as the ancient Aztecs.

Chia is a source of protein, rich in calcium and the richest vegetable source for the essential omega 3 fatty acid.  After researching chia seeds and their benefits, I decided to incorporate them into a tasty chip recipe, which is simple and easy to prepare.  These healthy chips pair perfectly with a dollop of guacamole, salsa and Greek yogurt!

Ingredients

  • 1/3 cup chia seeds
  • Gluten-free or Whole Grain tortillas
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. grain mustard
  • 1 Tbsp. lemon juice
  • Sea salt and pepper, to taste
  • Dash of chili powder
  • Olive Oil

Directions

  • Preheat oven to 350 degrees.
  • Spread tortillas in a single layer on a nonstick baking sheet lined with parchment paper.
  • In a bowl, combine chia seeds, chili powder, sea salt, pepper, nutritional yeast, mustard and lemon juice; mix well.
  • Slice tortillas into triangle shapes.
  • Brush each tortilla with olive oil and sprinkle mixture over triangle pieces.
  • Bake for 5-10 minutes or until tortillas are brown and crispy.
  • Enjoy dipped into guacamole, Greek plain yogurt or salsa!