Nori Sweet Potato Collard Wraps

Yes, I went to the market this weekend…

Three Times.

No, I wasn’t bored.

I was just excited.

And I purchased lots of Collard Greens.

I repeat, lots of Collard Greens.

So, I took one look at the four beauteous bunches of collards in my kitchen on Sunday night and thought about what to do.

Nori and Collards.

Yes.

I created a vision in my mind.

Why not wrap it up?

And I did just that.

Enjoy…

Nori Sweet Potato Collard Wraps

Serves 4

Ingredients

Directions

  1. On a flat surface lay out blanched collard greens; blot to dry with a paper towel.
  2. Top each collard leaf with a nori sheet, spread Nutzo nut butter atop each nori sheet, followed by sweet potatoes, zucchini, carrots, a dollop of Greek yogurt, pinch of lime zest, a squirt of lime juice, balsamic vinegar, salsa, ground flax seeds, sea salt and pepper.
  3. Fold and roll up like a burrito.
  4. Serve at room temperature with additional salsa.
  5. Enjoy!

It’s Giveaway Time…

I’m excited to announce a new Gluten Free product that I’ve recently encountered, The Gluten Free Bar. The folks over at Gluten Free Bar were kind enough to offer 2 of my readers each a free pack of Gluten Free Bars.

To Enter My Gluten-Free Bar Giveaway:

  • Leave me a comment on this post telling me which flavor bar you’d like to try
  • Tweet about this giveaway and tell me that you did
  • Post this giveaway on your website and tell me that you did
  • Post this giveaway on your facebook page and tell me that you did

Good Luck!

And, now for some fun other lil’ tidbits…

And for those of you yearnin’ to spice up your plate, check out the new iSPICE app for both your iPhone and iPad, which teaches you about different spices, herbs and seasonings via videos recipes and where to purchase.

And, if you live in or around Manhattan, be sure to check out Well & Good’s:

New York City Wellness Trends to Look for in 2011

This is an adorable calendar of food headlines from the satricial publication, The Onion, which makes a cute lil’ stocking stuffer for the foodie in your life.

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Justin’s Nut Butter ‘Pesto’ Recipe Video

Don’t forget…tomorrow ends the voting for The Next Foodblog Star…

If you think I have what it takes to be The Next Foodblog Star, please:

VOTE FOR ME!


As you all know, I love Justin’s Nut Butter.

Not only is Justin an amazing guy, he’s created a vast array of yummy nut butters that I use on everything from oatmeal to sandwiches to baked goods.  I’ve been working with Justin and his talented team to develop some tasty recipes.  This is by far my favorite one, which is perfect when paired with a crudites snack platter of fruits n’ veggies or as a spread on any chicken, tofu or fish dish.

Here’s my delicious Justin’s Nut Butter Pesto Recipe Video


You can also view my video on the Justin’s Nut Butter Website

(simply scroll to the bottom of the page for my video)


So, what do you think? Is your mouth watering yet?

Mine sure is…I actually packed along some of this tasty pesto for my lunch today with salmon and fresh veggies.


And for all of you College folks lookin’ to keep the ‘Freshman 15’ off, be sure to check out my Guest Post ‘College Friendly and Healthy Snacks’ at Zesty Cook’s blog HERE.

Thank you all for your support with The Next Food Blog Star; I appreciate all of your votes!

Have a wonderful day…hope the sun is shining in your neck of the woods…

Have any of you tried Justin’s Nut Butter? If so, what is your favorite flavor?

Mine is the Maple Almond Nut Butter…it’s pure bliss..


VEGA Vegan Protein Patties and Marx Foods GIVEAWAY

As you all know, I’m a proud VEGA Ambassador and I recently created a tasty recipe and video demo for the VEGA website sharing my vegan protein patties.

Be sure to take a look at my Vega Ambassador Interview, Recipe and Video.



Ingredients

  • 1 packet VEGA Sport
  • ¼ cup steel-cut oats, cooked
  • 1 cup black beans, cooked
  • 2 Tbsp. nut butter
  • ¼ cup canned pumpkin
  • 1 Tbsp. raisins
  • 1 tsp. white balsamic vinegar
  • 1 medium ripe banana, sliced
  • Pinch of each sea salt and pepper
  • 2 Tbsp. agave nectar
  • ¼ tsp. smoked paprika
  • 10 walnuts

Directions

  1. Preheat oven to 325 degrees F.  Prepare a baking sheet with parchment paper; set aside.
  2. In a food processor, combine all ingredients; process until smooth.
  3. Using a tablespoon, drop the batter into your hands; mold into patties and place onto the prepared baking sheet.
  4. Bake for 20 minutes or until lightly golden brown and crispy.
  5. Enjoy!

And Now…I am happy to announce my Marx Foods Palm Leaf Plate Giveaway.

I recently had the opportunity to test out these Palm Leaf Plates, which are incredible and great for entertaining. I was quite impressed at how well these plates held up as I was a bit skeptical since they’re disposable, but to my surprise they held up like a charm.  These beautiful pates are an eco-friendly and biodegradable plates are a unique alternative to conventional plates.  The plates and the disposable cutlery are even compostable!

To Enter:

1). View the Marx foods website and tell me what Palm Leaf plate shape 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 Friday, September the 10th at 5PM EST.


Justin’s Nut Butter Giveaway and Dairy Free Chocolate Mousse

Let’s just say I’m over-the-top about my buddy Justin and his fabulous nut butters…I recently had the pleasure to meet Justin (twice,hehe) last month and tasted all of his incredible nut butters… Not only is Justin an amazing guy and a REAL Person, but his nut butters are out-of-this world.  Seriously, have you ever tried Chocolate Hazelnut Butter? Honey Almond Butter? Maple Almond Butter? Honey Peanut Butter? I didn’t think so…

Sick and tired of your regular ol’ peanut butter and jelly sammie, well go ahead and take my word for it, you can jazz up your sandwich, wraps, crackers, veggies, fruits, ice cream, anything with Justin’s Nut Butters…and the best part? These tasty creations are sold in handy dandy to-go squeezable and portable packets for easy traveling and munching on-the-go.

So, I decided to whip up a tasty dessert last night and use some of my Justin’s Chocolate Hazelnut Butter…yummm….how about a little Chocolate Hazelnut Mousse to take the heat off this summer?   I hope you enjoy my newest indulgence…it’s guilt-free and exceptionally tasty…

Dairy-Free Chocolate Mousse

Ingredients

  • 1 ripe avocado, pitted and peeled
  • 4 Tbsp. Justin’s Chocolate Hazelnut Butter
  • 1 ripe banana
  • 1/3 cup agave nectar
  • 1/3 teaspoon sea salt
  • 2 teaspoons almond extract
  • 1/4 teaspoon chili powder
  • 4 fresh basil leaves
  • Toppings: Lime Zest and Ground Flax Seeds

Directions

  1. In a food processor or blender, combine all ingredients; process until it forms a creamy consistency.
  2. Scoop into serving bowls and garnish with ground flax seeds and lime zest.
  3. Enjoy!

I created this delicious mousse last night…enjoyed a cup (or two, hehe) and then stored the remainder in my freezer for a frozen treat anytime!

And now…for my Justin’s Nut Butter Giveaway

I’m happy to announce that a few lucky readers will win a Justin’s Nut Butter package filled with his tasty nut butters.

To Enter My Justin’s Nut Butter Giveaway:

1). View the Justin’s Nut Butter website and tell me what nut butter 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 Thursday, August 12th at 5PM EST.

Have you every tried Justin’s Nut Butters? If so, which flavors and what did you think? Were you hooked like I am?

Superior Nut Company Recipes

I recently had the pleasure of tasting a wide variety of the delicious nuts and nut butters from the Superior Nut Company, who was kind enough to send me complimentary samples to use for recipe testing with my clients.  Needless to say, the Superior Nut Company products were quite impressive and I especially loved the pistachio nut butter…how delicious does that sound?  Here are a few of my tested recipes that I created thanks to the Superior Nut Company.

Cranberry Pistachio Butter Cookies

Ingredients

1 cup pistachio nut butter

1 cup stevia for baking

1 large egg

1 teaspoon baking soda

1/8 teaspoon cinnamon

1 teaspoon vanilla extract

½ cup dried cranberries

Directions

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except dried cranberries; mix well to combine.

Slowly add cranberries; continue to mix.

Drop teaspoon sized dough onto a baking sheet.

Bake for 10-12 minutes or until golden brown.

Cool before serving.

Curried Chicken Salad

Ingredients

3 cups chicken, shredded and cooked

1 cup Greek plain yogurt

1 large mango, peeled and sliced

1 teaspoon balsamic vinegar

1 teaspoon lime juice

¼ cup dried cranberries

¼ cup almonds, toasted

1 tablespoon ground flax seeds

Large head of kale, steamed

Sea salt and pepper, to taste

Directions

  1. Combine all ingredients in a large bowl; gently toss to coat chicken.
  2. Serve over a bed of steamed kale sprinkled with sea salt and pepper.

Pecan Crusted Salmon

Ingredients

4 large salmon fillets

Sea salt and pepper, to taste

1 teaspoon fresh lemon juice

½ cup flax seeds

¼ cup sesame seeds

1 cup pecans, roasted

2 teaspoons basil

1/3 cup almond flour

1 egg beaten

2 tablespoons olive oil

Directions

  1. Season salmon fillets with lemon juice, salt and pepper.  Set aside to stand for 15 minutes.
  2. In a food processor or blender, combine flax seeds, sesame seeds and pecans; process until finely ground.  Transfer to a shallow bowl.
  3. Dip fillets in almond flour, shake off excess.  Then dip into egg.
  4. Dredge fillets into flax seed mixture; coat both sides.
  5. In a large skillet, heat olive oil; cook salmon until desired doneness, approximately 4 minutes per side.
  6. Transfer to serving plates.

MaraNatha Nut Butter Giveaway

I recently received a fabulous surprise from MaraNathat Nut Butters, who sent me a package of their nut butters to try…let’s just say I had a wee bit of fun recipe testing with these tasty nut butters…

Macadamia Nut Butter

Sunflower Seed Butter

Honey Almond Butter

Organic Peanut Butter

Cashew Butter

My favorite nut butter? Hmmmm…that’s a tough one; I’d have to say it’s a close tie between the Macadamia Nut Butter and the Honey Almond Butter…they ‘knocked my socks off’ and I created delicious recipes from breakfast pancakes to dinner peanut sauce to decadent desserts…

There’s something special about nut butters…they’re not just for your typical PB&J…they compliment any dish and keep your meals exciting, as well as your taste buds yearning for more!

My favorite MaraNatha creation was born last night in my tiny lil’ kitchen…

I created a Macadamia Nut Butter Cookie that’s Gluten-Free and Dairy-Free

Macadamia Nut Butter Cookies

Ingredients

  • 1 cup MaraNatha Macadamia Nut Butter
  • 1 Tbsp. unsweetened coconut flakes
  • Egg substitute for 1 large egg
  • 1 tsp. ground flax seeds
  • Pinch of cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup stevia

Directions

  • Preheat oven to 350.
  • In a large bowl, combine all ingredients.  Using hands, mix well.
  • Form into small balls and place onto a baking sheet.
  • Bake for 10-12 minutes or until golden brown.
  • Remove from oven and transfer to wire racks for cooling.
  • Enjoy!

And, now for the giveaway….Drumroll, please….

The nice folks over at MaraNatha have offered two sets of two coupons to 2 very lucky winners.

Here are 3 ways you can enter to win:

  • Leave me a comment on this post telling me your favorite nut butter recipe.
  • Link back to this contest on your blog.
  • Tweet: @Thehealthyapple is hosting a Maranatha giveaway.

I will pick 2 random winners on Wednesday, March the 17th at 5:00 PM EST.

Good Luck!

Sweet Potato Almond Soup


Last night, I created a deliciously simple sweet potato and almond soup that warmed me up after my chilly walk home.  Let’s just say that it hit the spot and paired perfectly with a side of grilled vegetables and tofu smothered with organic tomato sauce and sprinkled with nutritional yeast…delicious is an understatement.

Dig in, this is a tasty protein-packed soup with a nice dose of beta carotene that is sure to fill you up (and warm you up) on a chilly March evening.

Ingredients

  • 3 large sweet potatoes
  • 1 Tbsp. oil
  • 1 small sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. lime juice
  • 3 cups low sodium vegetable broth
  • 2 cups Greek plain non-fat yogurt
  • 1 tsp. all spice
  • 1 tsp. chili powder
  • ½ cup Krema Almond Butter
  • Pinch of sea salt and pepper
  • Topping: fresh cilantro

Directions

  • Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside.
  • In a large saucepan, heat oil.  Add onion and cook until they begin to brown, approximately 3 minutes. Add garlic; stir for 2 minutes.  Add lime juice, all spice, chili powder, and sea salt and pepper.  Cook for 10-15 minutes.
  • Peel sweet potatoes and chop into small chunks.  Place into a food processor along with the vegetable broth, Greek yogurt and Krema Almond Butter; puree until smooth.  Add the puree to the pot and mix well.
  • Transfer to serving dishes and garnish with cilantro.
  • Enjoy!

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