Sweet Beet Hummus

Here’s a tasty spin on the classic hummus platter…I opted to toss in fresh beets for a sweet flavor without the added sugar.  Beets are a wonderful source of folate, potassium, dietary fiber and manganese…This beautiful Beet Hummus is incredibly tasty and pairs well as a dip for crudites, fruits or crackers as well as an amazing spread on sandwiches and bagels.

Ingredients

  • 5 large beets, scrubbed, cooked and cubed
  • 1/2 ripe avocado, peeled, cored and sliced
  • 1/2 cup macadamia nuts
  • 2 Tbsp. lemon juice
  • 2 small cloves garlic, minced
  • 1/4 tsp. white balsamic vinegar
  • 2 Tbsp. fresh cilantro
  • Pinch of sea salt and pepper

Directions

  • Combine all ingredients in a food processor; pulse until smooth.
  • Transfer to a serving dish and enjoy with gluten free crackers, pretzels and crudites.
  • Enjoy!

In The News This Week…

Low Calorie Diets May Lead To Weight Gain

Raisins Get a Nutritious Makeover

Four Key Processes of Aging

Your Diet in 2020

Apples Deserve Superfruit Status

Balance Your Caloric Equation To Loose Weight

‘Sweet’ Sweet Potato Chips

This weekend, as I wandered through the food store, I came across a beautiful array of sweet potatoes…How could I resist?  I picked up a few large taters and headed home to make a new ‘chip’ creation.  These chips are the perfect nibble for an afternoon snack dipped into guacamole, Don Sabrosa Salsa and Greek yogurt or crushed atop a green salad for lunch…either way, they’re quite delish and I’m sure your taste buds will thank you when you’re reaching for these chippers and not a bag of Lay’s…

Ingredients

Directions

  • Preheat oven to 350 degrees.
  • Wash and scrub sweet potatoes.  Pat dry.
  • Slice sweet potatoes using a mandoline slicer or sharp knife into ‘chips.’
  • Combine all ingredients in a large mixing bowl; gently toss to coat all sweet potato ‘chips’.
  • Spread chips onto baking mats and bake one tray at a time for 25-30 minutes or until crispy.
  • Enjoy!

Squash Blossom Guacamole and Giveaway…

Last night, I had a bit of time on my hands and decided to once again get creative in my kitchen.  I recently purchased a few beautiful squash blossoms and I was yearning for a guacamole to have in my fridge for the weekend, therefore I decided to make the best of my blossoms and whip up a tasty guac with a pinch of saffron and chili powder to add a nice kick. The end result: Delishhhy.   Let’s just say there isn’t much left as I was tasting it all night long…

Ingredients

  • Pinch of saffron threads
  • 4 ripe avocados, peeled and pitted
  • 3 squash blossoms
  • 2 Tbsp. lime juice
  • 2 Tbsp. lemon juice
  • 1 tsp. lime zest
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 3 cloves garlic
  • 1/2 tsp. chili powder
  • 1/2 tsp. apple cider vinegar
  • Dash of sea salt
  • Dash of pepper

Directions

  • Toast saffron threads in a frying pan.
  • Mash in a mortar and pestle.
  • In a medium sized bowl, mash avocados with saffron and squash blossoms.
  • Fold in remaining ingredients.
  • Serve chilled.
  • Enjoy!

Wildwood Organics Coupon Give-Away


I have 4 Complimentary Wildwood Organics Coupons to giveaway as well as many discounted coupons, therefore I will be picking 4 winners on Monday, March the 15th.

4 Lucky Winners will each win 1 complimentary coupon along with many discounted coupons!

To enter this Wildwood Organics Coupon Giveaway, leave a comment on this post telling me what Wildwood Organics product you’d like to try.

Good Luck.


In The News This Week…

Avoiding Processed Foods is a Good First Step Toward a More Healthful Diet

Improving Your Diet Doesn’t Mean You Have to Break the Bank

How Healthy is Going Gluten Free?

Salty, Sweet: A Study Says Fat is the 6th ‘Taste’

Green Fish Catches On

Gluten Problems for Babies

Monday is the last day to enter the Progresso Souper You Contest at www.Progresso.com/SouperYou.

Don’t forget to set your clocks for Daylight Savings this weekend…

Spring Ahead one hour!

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!

Simple Substitutions

We’ve all been there…you’re in the middle of making dinner or baking a pie and, Oopsie Daisy… we’re stuck without a much needed ingredient.  Have no fear, here’s a few simple substitutions you can use (instead) hehe, of the ingredient called for in the recipe…

When in Doubt…Opt for Greek plain yogurt when you need:

Soup Base: 2 Tbsp. Rice Flour and 1 cup Greek plain yogurt

Cream Cheese: Strain plain Greek yogurt in cheesecloth; cover and place into the fridge for 24 hours.

Sour Cream: Plain Greek yogurt and 1 tsp. baking soda added to your dry ingredients

Mayonnaise: 1 cup Greek plain yogurt, sea salt, pepper, 1 Tbsp. Dijon Mustard

Other Substitutions

1 clove Garlic: 1/6 tsp. garlic powder

1 Tbsp. Fresh Herbs: 2 Tbsp. dried herbs

1 tsp. All Spice: 1/4 tsp. cinnamon and 1/4 tsp. ground cloves

1 cup honey: 1 cup agave nectar or 1-1/4 cup sugar and 1/4 cup warm water

1 tsp. Lemon juice: 1/2 tsp. White vinegar

1 cup Dry Bread Crumbs: 1 cup crushed crackers, cereal, corn chips, rice chips

OR

1 cup Dry Bread Crumbs: 2 slices of bread, toasted in the oven, then crumbled or sliced into cubes

1 oz. Baking chocolate: 1 oz. raw cacao nibs

OR

1 oz. Baking chocolate: 3 Tbsp. cocoa and 2 tsp. butter or ghee

1 cup Buttermilk: 1 cup milk (or 1 cup Greek plain yogurt) mixed with 1 Tbp. white vinegar; let sit for 20 minutes.

1 cup Self-Raising Flour: 1 cup all purpose flour mixed with 1-1/2 tsp. baking powder and 1/2 tsp. salt

1 1/2 tsp. Arrowroot: 1 Tbsp. Flour and 1-1/2 tsp. cornstarch

1 Tbsp. Flour for thickening: 1-1/2 tsp. cornstarch or arrowroot

1 tsp. Baking powder: 1/3 tsp. baking soda and 1/2 tsp. cream of tartar

Whole Eggs: Two egg whites for each whole egg and 1 Tbsp. oil

In The News This Week…

Salt-Loving May Seeks to Trim it from NYC Diets

Guiding Stars Site Adds a Nutrition Blog

Celestial Seasonings Explores Facebook “PossibiliTEAS”

Online Programs Can Boost Fruit and Vegetable Intake

Soda Fountains Contained Fecal Bacteria, Study Found

All Fibers May Not Be Created Equal

Target, Giada DeLaurentiis Launch Line of Cooking, Food Products

Cauliflower Cakes


Well, let’s just say I’m on another kick…and this time it’s with cauliflower.  Yes, I had a fabulous date last night with a head of cauliflower…are you jealous?  Yummy; this sweet, milky, almost nutty cruciferous vegetable is at its prime right now (from December thru March) when its in season and most plentiful at local farmers markets and food stores. Cauliflower tops the charts for vitamin C and is also a good source of vitamin K, folate and dietary fiber…perfect for this time of the year when you need to keep your immune system strong and healthy.

Last night, I created a fabulous gluten-free dinner for myself using a beautiful head of cauliflower that I recently purchased at Whole Foods Market.  The combination of fresh cauliflower, avocado and basil added the perfect touch of sweetness with a sharp twist from the onion and crushed red pepper.

Ingredients

  • 4 cups cauliflower florets, broken
  • 1/2 ripe avocado, mashed
  • 3/4 cup egg substitute
  • 4 Fresh basil leaves
  • 1/4 cup sweet onion, sliced
  • 1 tsp. fresh lemon juice
  • 1 tsp. baking powder
  • 1 Tbsp. soy flour
  • Pinch of crushed red pepper flakes
  • Pinch of turmeric
  • Sea salt and pepper, to taste

Optional Toppings

  • Greek yogurt
  • Nutritional yeast
  • Organic tomato sauce

Directions

  • Place all ingredients in a food processor or blender; blend until consistency resembles a batter.
  • Mold dough into cakes measuring about 5 inches wide.
  • Heat a skillet over medium heat; spray with cooking spray.
  • Cook for 3 minutes or until brown; flip and cook other side.
  • Serve with a dollop of Greek yogurt, tomato sauce and a sprinkle of nutritional yeast.
  • Enjoy!

In The News This Week…

Food allergy suffers find socializing tricky

Gluten-free sourdoughs might benefit from egg-white foam

Pomegranates seen as breast cancer blockers

Virginia commuters to get Farm Fresh discounts

Kids like veggie choices, but may not eat them

Don’t forget about my 10% off Open Sky discount when you enter the code: REDESIGN

Good throughout all of January.

Happy Shopping!

Fillet of Sole with Spicy Cilantro Salsa

Last evening, I created a delicious dinner for myself…I spent my afternoon in the long lines of Whole Foods Market at Columbus Circle…after waiting online and fighting the New Year’s Eve crowds (at 3 PM), I was a happy camper with my fresh piece of sole, parsley, cilantro, onions, tomatoes and kale.

I created a tasty dish, quite simple, in fact…I simply cooked the fillet on the stove top, covered, with a touch of low sodium vegetable broth, sea salt and freshly ground white pepper.  Once the fillet was cooked, I served it over steamed kale and my new concoction ‘Spicy Cilantro Salsa’.

Spicy Cilantro Salsa

Ingredients

  • 1/4 cup Greek plain yogurt
  • 2 Tbsp. spicy, stone ground mustard
  • 1 small tomato, finely diced
  • 2 Tbsp. fresh cilantro, finely chopped
  • 2 Tbsp. fresh parsley, finely chopped
  • 1/4 cup sweet onion, finely chopped
  • 2 Tbsp. lemon juice
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. dulse flakes

Directions

  • Simply combine all of the above ingredients into a medium sized bowl and mix well.
  • Serve chilled or at room temperature atop fillet of sole, steamed kale and blanched sweet onions.
  • I served my sole with an additional dollop of Greek plain yogurt and salsa (gotta love the extra’s, hehe) as you can see in my picture below.
  • Enjoy!

Happy New Year Bloggies!