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!
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A Guilt-Less Summer Treat

It’s a simple homemade banana frozen ‘yogurt’ treat that’s a snap to make, inexpensive, dairy-free and gluten-free!  Banana’s are easy to purchase, soft and easy to chew and they’re packed with nutrients.  Banana’s are naturally sweet and contain vitamins C and A, magnesium and folate.  Moreover, they help reduce stress levels and increase serotonin levels.

One banana provides 422 mg of the 4,700 mg per day of potassium that the Institute of Medicine recommends for adults.  Yum, dig into this frozen banana ‘fro-yo’ for a tasty and refreshing Summertime Guilt-less Treat!

Ingredients

  • 1 large frozen banana, peeled and cut into chunks
  • 10 raw almonds, chopped
  • 1 tsp. raw cacao bliss
  • 2 Fresh mint leaves
  • 1 tsp. lime juice
  • Pinch of stevia
  • Topping: Cinnamon

Directions

  1. Place all ingredients into a food processor; blend until smooth and fluffy (ice-cream consistency).
  2. Serve chilled; top with a sprinkle of cinnamon.
  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!

Zesty Macadamia Bison Balls

Earlier this week, I met with one of my clients and I decided to introduce her to bison…we purchased freshly ground bison from Whole Foods Market and went back to her apartment to create some tasty bison balls! After scouring her fridge, I came across freshly ground nut butter and opted to add that to the ingredient listneedless to say, I was yearning for a bison ball and decided to whip them up in my little kitchen last night! I used freshly ground macadamia nut butter and a few other fabulous ingredients that I had in my fridge…the result: Amazing.

Moving forward, I will always make a note to add nut butter to my bison balls, hehe…it added the perfect texture and taste…it was beyond delish!  Just be sure the nut butter is softened before you create these balls as the softness of the nut butter combines perfectly with the other ingredients.

Now I can’t wait to try this recipe with other nut butters…almond, peanut, cashew…O My! I’ve got some exciting ideas for other nut butter balls…coming soon!

Ingredients

  • 1/2 lb. ground bison
  • 2 Tbsp. natural macadamia nut butter (softened)
  • 2 tsp. lime zest
  • 2 tsp. lime juice
  • 1/2 tsp. chili powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground pepper
  • 1 Tbsp. balsamic vinegar
  • 1/4 cup gluten-free oats
  • 1/2 cup fresh spinach, chopped
  • 2 tsp. fresh cilantro, finely chopped
  • Optional Toppings: Nutritional yeast, salsa, Greek plain yogurt

Directions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all ingredients.  Using hands, mix well until all ingredients are well combined.
  • Spoon bison mixture into balls (or patties) and place onto a baking sheet lined with parchment paper.
  • Place into the oven and bake for 25-30 minutes; flipping the tray after 15 minutes.
  • Remove from oven.  Sprinkle with nutritional yeast.
  • Serve warm with salsa and Greek plain yogurt for dipping.
  • Enjoy!

In The News This Week…

Bloom is off organic grains; Prices down, but growers optimistic

SONY boss asks theater owners for healthier snacks

Celiac Disease: What Foods Are Allowed, How To Shop, Dine Out

Food To Fuel Your Workouts

Not All Power Bars Provide Good Nutrition

Seaweed Fights Obesity

10 Secret Stressors

6 Natural Remedies That Really Work

And, the best news of the week: Congrats to my Mother for earning the Teacher of The Year award at her school!  I love you, Mom…Happy early birthday!



NuNaturals Stevia Giveaway and Springtime Lavender Lime Muffins

I recently was sent a ‘sweet’ package from NuNaturals Stevia filled with stevia baking powder, stevia liquid and stevia packets.  Needless to say, I’ve been quite a busy bee in my tiny Manhattan apartment whipping up delicious and decadent goodies.  Here is one of my newest creations…

Springtime Lavender Lime Muffins


This is a fabulous muffin recipe just in time for spring and the upcoming Easter holiday.  I created these delicious muffins last week and I cannot wait to make them again for my family over Easter vacation.  These muffins have the perfect hint of sweetness from the dried lavender and lime…they’ll surely be hard to pass up for a tasty and healthy treat…Enjoy!

Ingredients

Muffins

  • 2/3 cup NuNaturals Stevia Baking Blend
  • 1 tsp. dried lavender buds
  • 2 cups whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2/3 cup rice milk
  • 4 Tbsp. lime juice
  • 3 tsp. lime zest
  • Egg substitute for 1 large egg
  • 5 Tbsp. canned pumpkin

Topping

  • 1/2 cup stevia
  • 1 tsp. lime zest
  • 1/3 cup Greek plain yogurt

Directions

  • Preheat oven to 375 degrees.
  • Spray muffin cups with baking spray.
  • In a food processor, combine stevia and dried lavender; pulse for 1 minute.  Sift through a strainer into a large bowl to remove large pieces of lavender.  Whisk in flour, baking powder, baking soda and salt; blend well.
  • In a separate small bowl, whisk rice milk, lime juice and 3 tsp. lime peel.
  • In a separate medium bowl, beat egg substitute with pumpkin puree and rice milk mixture.
  • Create a well in the center of the flour mixture and pour in egg mixture; mix to blend.
  • Divide among muffin cups and bake for 25 minutes or until golden brown.
  • For topping, combine stevia and lime peel in a small bowl.  Dip the top of each cooled muffin in Greek plain yogurt, then sprinkle with stevia mixture.
  • Enjoy!

And now for the Giveaway!

NuNaturals Stevia has offered to send 4 of my readers one box of our NuStevia packets, plus one bottle of our new Alcohol Free Vanilla Stevia liquid.


Here are 3 ways you can enter to win:

  • Leave me a comment on this post telling me your favorite way to use NuNaturals Stevia.
  • Link back to this contest on your blog.
  • Tweet: @Thehealthyapple is hosting a NuNaturals Stevia giveaway.

All entrants must reside in the U.S.

I will pick 4 random winners on Friday, March the 26th at 5:00 PM EST.

Good Luck!

Chilled Gazpacho Chili

This is a great dish for a warm August evening such as tonight…the next time you’re in the mood for the intense flavor and hearty taste of a chili but with a light, cool taste…be sure to whip up this refreshing gazpacho chili.

gaz

Ingredients

  • Protein of choice (Ground Turkey, Chicken, Bison, Tofu, Tempeh, Seitan, etc.)
  • 1 can Eden Organic Diced Tomatoes
  • 1 Red Onion (chopped)
  • 1/2 cup Scallion (chopped)
  • 2 Cloves Garlic (chopped)
  • 1 Tbsp. Minced Garlic
  • 1 tsp. Chili Powder
  • 1/2 cup Corn
  • 1  Poblano Pepper (chopped/seeded)
  • 3 Tbsp. Tomato Paste
  • 2 Tbsp.  Ground Cumin
  • 1 can Eden Organic Kidney Beans (drained and rinsed)
  • 1 can Eden Organic Black Beans (drained and rinsed)
  • 1/2 can Low-Sodium Chicken Broth
  • 1/2 cup Fresh Cilantro (finely chopped)
  • 1/2 Avocado (chopped)
  • 1 Mango (peeled and sliced)
  • 8 Lime Wedges
  • Nu-Salt and pepper, to taste

Directions

  • Heat a large saucepan over medium heat and add chicken broth, onion, poblano pepper, garlic and protein of choice.  Cook for 10 minutes or until protein source has fully cooked; stir frequently until protein starts to crumble.  Remove from heat.
  • Stir in chili powder, cumin, tomato paste, Nu-Salt and pepper, corn and both cans of beans.  Mix well.
  • Remove from heat and let cool in the refrigerator.
  • Transfer in to serving bowls and top with cilantro, mango and avocado slices.
  • Serve with limes.
  • Enjoy!

Chilled Poppy Seed Pasta

poppy

With the sun shining and the heat blazing (it’s well over 90 degrees here in Manhattan today), it’s nice to have some make ahead dishes that can be served chilled on a hot summer evening.  I love how easy it is to prepare; all you need to do is simply cook your favorite pasta, chop up some fresh veggies and coat with my tasty poppy seed vinaigrette. Poppy seeds are such a fun addition to this dish, they make it pretty, yummy and fun!

Ingredients

  • Whole Wheat/ Gluten- Free pasta, cooked and drained
  • 2  Tbsp. olive oil
  • 1 cup sun dried tomatoes
  • 1/4 purple onion, finely sliced
  • 2 Tbsp. poppy seeds
  • 10 asparagus spears, chopped into pieces
  • 1 block extra firm tofu, drained and pressed
  • 1 Tbsp. balsamic vinegar
  • 2 tsp. agave nectar
  • Garnish: Fresh parsley
  • Garnish: Lime wedges

Directions

  • Cook pasta until al dente per directions.  Drain and set aside.
  • In a small bowl, combine agave nectar, balsamic vinegar, poppy seeds and olive oil.  Whisk for 60 seconds.
  • In a large bowl, combine drained pasta, tofu, asparagus pieces, onion and sun dried tomatoes.  Slowly add agave vinaigrette dressing and gently toss to ensure even coating.
  • Chill until ready to serve.
  • Adjust with Nu-Salt and pepper if necessary.
  • Garnish with fresh lime wedges and parsley.
  • Enjoy!