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.


Watercress Soup with Cilantro n’ Beets

This weekend I created the most delicious summer-time chilling soup.  I tossed together fresh cucumbers and watercress for a cooling feeling, but then decided to add a touch of the Fall by including sweet potatoes and onions…and to polish it off, there’s nothing like the natural sweetness of fresh beets.  This soup is delicious as a main dish with gluten-free bread or used as an appetizer or side dish with any meal.

Ingredients

  • 4 Tbsp. olive oil
  • 1 medium sweet onion, finely chopped
  • 1 1/2 cups low-sodium vegetable broth
  • 2 cups water
  • 1 large sweet potato, peeled and sliced 1/4 inch thick
  • 4 beets, peeled and sliced 1/4 inch thick
  • 6 lbs. watercress, coarsely chopped
  • 1 cup almond milk
  • 1 cup Greek plain yogurt
  • Sea salt and pepper
  • 2 cucumbers, peeled and finely diced
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh cilantro

Directions

1. In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened. Add the broth and water; bring to a boil. Add the sweet potato and beets, cover and simmer over low heat until tender, about 20 minutes. Add the watercress and cook for 3 minutes.

2. Transfer the soup to a food processor; puree.  Then, transfer the mixture back to the saucepan. Add milk and Greek yogurt, cucumbers and vinegar.  Season with salt and pepper to taste.

3. Ladle the soup into bowls. Garnish with fresh cilantro and serve.

Also,

Be sure to check out my Kid Friendly Recipe that was posted on the Easy Kids Recipes website today.

and…

My ‘Fruit Not Fat’ Galaxy Granola video that launched today, as well.

‘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!

Sweet Vegetable Slaw

This is an incredible recipe that I created last night using ingredients from my refrigerator and pantry.  I opted for a unique combination of cashew butter, balsamic vinegar, agave nectar, Greek plain yogurt, pine nuts, Chinese mustard, cinnamon and dulse flakes gently tossed among a ‘slew’ of spiraled zucchini, squash, mango, carrots and cabbage with my Joyce Chen Spiralizer…This sweet n’ savory slaw will have your taste buds dancin’ at your first bite.


Ingredients

  • 1 cup shredded red cabbage
  • 1 mango, peeled and diced
  • 1 zucchini, shredded
  • 1 yellow squash, shredded
  • 1 cup green beans, cut in half
  • 1 red bell pepper, sliced
  • 1/3 cup shredded carrots
  • 4 Fresh basil leaves, finely chopped
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. Chinese mustard
  • 1 cup Greek plain yogurt
  • 1 Tbsp. agave nectar
  • 1/4 cup pine nuts, crushed
  • 1 Tbsp. cashew butter
  • 1/4 tsp. cinnamon
  • 1 Tbsp. dulse flakes
  • Sea salt and pepper, to taste

Directions

  • Using the Joyce Chen Spiralizer, spiral all vegetables.
  • In a large bowl, combine the first eight ingredients.  Gently toss.
  • In a separate small bowl, whisk together the following nine ingredients.  Transfer mixture to a small saucepan and heat over medium heat for 3-4 minutes; stirring frequently.
  • Remove from heat and slowly pour over vegetable and fruit mixture.  Gently toss.
  • Serve warm or chilled.
  • Enjoy!

‘Chicky’ Chicken Fingers with Honey Mustard Dipping Sauce

Here’s a great recipe for some guilt-less chicken fingers for all of you chicks watching your figures!

Ingredients

  • 4 boneless chicken breasts
  • 1/2 cup oat bran
  • 1/2 cup wheat germ
  • 2 Tbsp. ground flaxseeds
  • 1/4 cup ground macadamia nuts
  • 1 egg white, lightly whisked
  • 3/4 cup low sodium vegetable broth
  • Dash of cumin
  • 2 Tbsp. dried rosemary
  • Dash of Nu-Salt and pepper

Honey Mustard Dipping Sauce

  • 2 Tbsp. agave nectar
  • 2 Tbsp. grain mustard
  • 2 Tbsp. Greek plain yogurt
  • Dash of balsamic vinegar

Directions

  • Preheat oven to 400 degrees. Prep baking sheet by lining it with parchment paper.
  • Cut chicken breasts into desired sized nugget pieces. Set aside.
  • Combine all dry ingredients in a large Ziploc bag.  Seal the bag tightly and shake well until completely mixed.  This will be used as your coating mixture.
  • In a medium sized bowl, combine the low-sodium vegetable broth and egg white.  Dip each piece of chicken into the broth/egg white mixture, then dip into the coating mixture ensuring each piece is well coated.
  • Place coated chicken pieces on the baking sheet.  When the sheet is full, place into the oven and bake for 15 minutes or until golden brown.
  • While the chicken is cooking in the oven, combine the ingredients for the honey mustard in a small bowl and beat with an electric mixer for 1 minute on medium speed to ensure a ‘whipped’ dip.
  • Serve with homemade honey mustard dipping sauce.
  • Enjoy!

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!

Cauliflower Soup with Gluten Free Croutons and Golden Raisins

Last night, instead of heating up my Turkey Day leftovers…I decided to whip up a tasty cauliflower soup with crunchy gluten-free croutons.  The vegetable stand on my corner had the most beautiful heads of cauliflower this morning on my way to work and I simply couldn’t resist…


Ingredients

  • 3 Tbsp.olive oil
  • 1 onion, sliced
  • 3 cloves garlic, sliced
  • 2 heads cauliflower, cut into florets
  • 1 Tbsp. agave nectar
  • Dash of cinnamon
  • Dash of red pepper flakes
  • ½ cup white wine
  • 1½ quarts vegetable stock
  • 4 thyme leaves
  • 2 bay leaves
  • 1 cup Greek plain yogurt
  • 2 Tbsp. white balsamic vinegar
  • Sea salt and fresh ground pepper, to taste

Toppings

  • 2 cups gluten free bread, cut into cubes
  • 1 cup reserved cauliflower, cut into florets
  • ¼ cup golden raisins
  • 4 Tbsp. ghee

Directions

  • In a large saucepan or soup pot, heat the oil over moderate heat. Add the onions and garlic and cook until translucent, about 5 minutes.
  • Add the cauliflower; set aside 1 cup for the topping.
  • Season with sea salt, pepper, cinnamon and pepper flakes and cook for 5 minutes longer. Add the white wine and enough vegetable stock to cover the cauliflower; add the thyme and bay leaves. Cover and simmer until the cauliflower. Discard the bay leaves and remove 2 cups of the cooking liquid to set aside.
  • In a blender, puree the cauliflower mixture a little bit at a time. Add the reserved cooking liquid as needed if the mixture is too thick.
  • After pureeing, return mixture to a clean pot and cook over low heat. Stir in the ghee and Greek yogurt, then adjust seasonings.
  • For the topping, melt the ghee over medium heat in a skillet. As it starts to brown, add the bread cubes and gently toss. Season with sea salt and pepper.
  • Add the cauliflower and cook until bread is crispy and cauliflower is soft, then add the golden raisins.
  • Serve warm with the crouton mixture topping.