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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Stonyfield Yogurt Event

I recently was invited by Stonyfield Yogurt to attend an amazing Stonyfield Cooking event at DeGustabus Cooking School here in Manhattan.

I joined fellow food bloggies and editors for a delicious food demo and tasting by America’s Green Nutritionist, author and home chef Kate Geagan, MS, RD who showcased fresh new ways to cook with yogurt.

Here is a photo of the demo ‘in action’…(that’s me sitting on the far left)

And here is a great shot of Kate creating her delicious Stonyfield Yogurt chicken recipe.  For those of you who are gluten-free, all Stonyfield Yogurt is safe to eat and gluten-free!


I had such a wonderful time with the Stonyfield team.  We tasted organic recipes, learned how to improve the health of the planet and sampled new Stonyfield products.

Here I am with the Stonyfield team…aren’t they adorable?

I was so thrilled to be apart of their cooking event.  And yes, that is a fabulous gift bag that was full of lots of Stonyfield recipes and kitchen gadgets.

And, be sure to check out my Galaxy Granola Recipes

on the First Ever Fruit Not Fat blog:

Vanilla Almond Apple Slaw

Not Sweet Vanilla Parfait

Cranberry Orange Power Bars

Snow Pea, Raspberry & Jicama Salad

Chocolate Cinnamon Bread Pudding

Who doesn’t love bread pudding? So soft and smooth, so incredibly moist…yum, I’m getting hungry just thinking about it.  I’ve created a healthy gluten-free bread pudding that is made with raw cacao and macadamia nuts, which are two ingredients that are sure to knock your socks off with one bite.  This recipe is not too rich, yet not dull either…I’ve added the perfect touch of natural sweetness to keep your taste buds dancing and your belly trim during this holiday season.  And what is a recipe without cinnamon? Well, it surely is not a recipe unless I’ve tossed a pinch of cinnamon in…as it truly is one of my favorite ingredients to use.  Enjoy this bread pudding with your friends and family this holiday season for a sure crowd pleaser.

Ingredients

  • 5 slices gluten-free bread, torn into small pieces
  • 2 eggs
  • 1/2 cup rice milk
  • 3/4 cup brown sugar
  • ¼ cup raw cacao powder
  • 2 tsp. vanilla extract
  • 1 ½ tsp. cinnamon
  • ¼ cup macadamia nuts, purred in food processor
  • 1 ounce semisweet chocolate chips
  • Topping: Oikos Greek plain yogurt
  • Topping: Fresh mint leaves
  • Topping: Unsweetened coconut flakes

Directions

  • Preheat oven to 350°F. Coat an 8-inch square baking dish with nonstick cooking spray. Spread bread in the dish in an even layer.
  • Whisk eggs in a medium bowl. Add rice milk, sugar, raw cacao, vanilla and cinnamon; whisk the mixture until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. Mix in any un-soaked bread pieces. Sprinkle pureed macadamia nuts and chocolate over the top and let stand for 15 minutes.
  • Bake until golden brown, puffed and set in the middle, about 45 minutes. Serve warm, with a scoop of Greek yogurt, a fresh mint leaf and a sprinkle of unsweetened coconut on top.

Bread pudding is such a unique dessert, I’d love to hear your feedback on this recipe as it’s one of my favorites to create.

Cherry Almond Yogurt Muffins and Old Bay Recipe Contest

Well, there you have it…this is the last of my week stretch of Stonyfield yogurt recipes.  I saved the best for last, of course.  These tasty muffins pack a healthy dose of fiber and protein thanks to the oats, whole wheat flour and cherries and almonds. Whip these up for a morning treat, toasted with marmalade or enjoy them for your evening dessert crumbled atop a bowl of Stonyfield yogurt.  Yum.  Stay tuned for a Stonyfield giveaway gift-basket later this week.

Ingredients

  • 1 cup steel cut oats
  • 1 cup whole wheat flour
  • ½ cup brown sugar
  • ½ cup oat bran
  • 2 cups Oikos plain Greek yogurt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • ¼ cup dried cherries
  • ¼ cup slivered almonds, toasted
  • ¼ cup applesauce
  • ¼ cup butter, melted
  • 1 tsp. cinnamon
  • ¼ tsp. all spice
  • Dash of sea salt

Directions

  • Preheat oven to 400 degrees.
  • Combine dry ingredients in a large bowl.
  • Add dried cherries, almonds and sea salt.
  • In a separate bowl, whisk eggs and Oikos plain Greek yogurt together.
  • Add melted butter and applesauce to the Oikos mixture; whisk to combine.
  • Gently fold wet ingredients into dry ingredients until moistened.  Be sure not to over mix.
  • Divide batter among 12 muffin cups sprayed with non-stick baking spray.
  • Bake for 20 minutes or until golden brown and firm.
  • Enjoy with an additional spread or dollop of Oikos plain Greek yogurt

And now for the Old Bay Seasoning Recipe Contest (I LOVE OldBay, by the way)…

•  Now through December 25th, OLD BAY wants to hear from its Facebook fans* on how they use their favorite spice blend during the holidays – it could be whipping up an OLD BAY recipe, sprinkling it on a holiday favorite, using it as a holiday decoration or giving it as a gift.

•  To enter the contest, post a photo on the fan page (www.facebook.com/oldbay) showing how you zest up your holidays using OLD BAY  – (Entries are limited to one photo posting per week).Each post will be voted on by the amount of “likes” it receives from fellow Facebook fan members.

• The photo post with the most “likes” will receive an  “Ultimate Holi-Bay Gift Basket” ($140 value) that includes:

o   A $25 gift card, a steamer pot and fryer, tons of OLD BAY products, 5 sample packs of OLD BAY for you to share with friends and family, as well as some items for the ultimate OLD BAY fan – branded t-shirts, cups, temporary tattoos, and an inner tube for sledding (or relaxing in the water for those who live in warm weather all year round)!

• One winner will be announced each week, starting the week of November 30th.

*You must be a Facebook member and fan of OLD BAY’s Facebook page to enter contest


Apple, Parsnip and Acorn Squash Soup and OpenSky Promotion

There’s nothing like a warm soup on a cool winter evening.  This unique soup pairs acorn squash, parsnips and apples together along with Stonyfield yogurt.  The combination of fruits and sweet winter vegetables makes this soup a perfect way to end your day.

Ingredients

  • 2 medium acorn squash, sliced lengthwise in half
  • 3 cups vegetable broth
  • 2 cups  granny smith apples, cored, peeled and chopped
  • 2 large parsnips, peeled and chopped
  • 1/2 cup onion, chopped
  • 2 teaspoons fresh ginger, peeled and grated
  • 1/2 teaspoon sea salt
  • 1 cup freshly squeezed orange juice
  • 1 tsp. orange zest
  • 1 freshly ground white pepper
  • Oikos plain Greek yogurt, plain
  • 1 fresh basil, chopped

Directions

  • Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp and set aside.
  • Combine 1/4 cup vegetable broth, apples, parsnips and onion in heavy medium saucepan.
  • Cover and cook over low heat 10 minutes. Add squash pulp, remaining broth, orange juice, ginger and sea salt.
  • Cover and simmer until tender, about 25 minutes.
  • Puree soup in batches in a food processor
  • Strain through into a medium-sized saucepan; gently warm over low heat.
  • Add orange zest. Season with sea salt and pepper.
  • Ladle into bowls. Garnish with Oikos plain Greek yogurt and basil.

OpenSky Promotion!

Check out the OpenSky Holiday Promotion Page here:

http://holidays.theopenskyproject.com/

From now until midnight on Wednesday, you can sign up to receive coupons ranging from $15 to $100 off and 10% to 50% off.

The quicker you enter your email at http://holidays.theopenskyproject.com/ the better your chances for great savings.  You’ll note this page asks users to input their favorite shopkeeper.  For favorite shopkeeper, please input: AMIE

Every user will receive a coupon!

  • OpenSky is the place for your holiday shopping.
  • Sign up for savings here: http://holidays.theopenskyproject.com/
  • I only have 50 Premium Coupons for $15 off a $20 item so sign   up quickly!
  • To save the most, type AMIE as your favorite Shopkeeper.

Spicy Yogurt Chicken

Continuing on with my Stonyfield yogurt recipes, last night I created a delectable yogurt chicken dish that incorporates a vast array of spices and herbs such as cloves and coriander. This is a wonderful dish to warm you up on a chilly December evening.

Ingredients

  • 2 small onions
  • 4 garlic cloves, finely minced
  • 1 tsp. chili powder
  • 1 teaspoon peppercorn
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seed
  • 2 teaspoons red pepper flakes
  • 1 tablespoon paprika
  • 2 teaspoons ground ginger
  • ¼ cup fresh basil, chopped
  • 1 teaspoon garam masala
  • 1 tablespoon sweet paprika
  • 14 ounces diced tomatoes
  • 1 1/2 cups Oikos plain Greek yogurt
  • 1 tablespoon olive oil
  • 1/3 cup macadamia nuts, mashed
  • 1 lb chicken breasts, cut into 1 inch pieces

Directions

  • Heat olive oil in a large skillet. Sauté onions until they begin to caramelize.
  • Add garlic and cook for another 2-3 minutes.
  • Add all spices.
  • Stir until well combined; let it all mix together in the skillet for a few minutes.
  • Add tomatoes and water; mix well. Reduce heat to a simmer for 15 minutes while it thickens.
  • Whisk Oikos plain Greek yogurt into the sauce; mix well.
  • When the sauce begins to simmering again, add chicken; simmer for 10 minutes or until chicken is completely cooked.
  • Serve over warm brown rice or whole wheat pasta.
  • Sprinkle with mashed macadamia nuts and fresh basil.

In The News…

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Feeling Blue, Green Tea May Help

Stonyfield Oikos Recipe: Orange Zest Chicken Gyros

gyro

I have been eager to share with all of you my fabulously delicious Oikos Greek yogurt recipe for the Stonyfield Oikos contest.

I created this yummy recipe last week.  As all of you know, I am a huge fan of Oikos Greek yogurt and always have at least one container in my fridge at all times.  It’s incredibly versatile and I often use Oikos in my morning breakfast, afternoon smoothies, lunchtime tuna salads and evening marinades.

This time around, I opted for creating a fun ‘finger-food’ meal, which is perfect for lunch or dinner.  If you are a vegetarian, feel free to substitute the chicken with tofu, seitan or another alternative.


Ingredients

  • 1 lb. skinless chicken breasts
  • 4 Tbsp. Oikos Greek plain yogurt
  • 3 cloves garlic, chopped
  • Juice of 1 small orange
  • 1 medium tomato, sliced
  • 5 scallions, chopped
  • 5 pitas (without pockets)
  • 1 Tbsp. dried cilantro
  • 1/2 tsp. curry powder
  • 1/4 cup kalamata olives, finely chopped
  • 1/2 cup baby portabello mushrooms, finely chopped
  • 1 Tbsp. orange zest
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. olive oil
  • Sea salt and pepper, to taste

Yogurt Dressing

  • 2 (16  ounce containers) Oikos Greek yogurt
  • 1/4 cup shredded zucchini
  • 1/4 cup shredded carrots
  • 2 cloves garlic, crushed
  • 1 tsp. apple cider vinegar
  • 1 tsp. spicy mustard
  • Sea salt and pepper, to taste
  • Dash of olive oil

Directions:

  • In a large bowl, whisk garlic, orange juice, orange zest, vinegar, oil and cilantro.  Slowly add chicken and rub to ensure coating of the marinade.  Cover and place in the refrigerator for 1 hour.
  • Pour a dash of olive oil into a large skillet, cook chicken fully; toss to ensure even cooking.
  • Once chicken is fully cooked, set aside to cool and slice onto a serving platter.  Sprinkle with sea salt and pepper.
  • Place each pita in a skillet sprayed with cooking spray; heat for 10-15 seconds per side over medium heat.
  • Top each pita with chicken, tomatoes, mushrooms, olives, scallions and dressing.
  • Enjoy!

Directions for Yogurt Dressing:

  • Strain yogurt with a cheese cloth over a medium sized bowl; let sit overnight to release moisture.
  • Shred zucchini and carrots.
  • Combine yogurt, shredded zucchini, shredded carrots, vinegar, mustard, salt and pepper; mix well.
  • Refrigerate for 1 hour.
  • Drizzle olive oil on top before serving.

Be sure to visit the Oikos Facebook fan page at: http://www.facebook.com/oikos and the Oikos website here for more tasty Greek yogurt recipes.