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!

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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!

Emmer-Flour Zucchini Cakes

Ingredients

  • 3 large zucchini, grated
  • 1/4 cup red onion, minced
  • 1 garlic clove, minced
  • 2 large eggs, whisked
  • 1/4 avocado, mashed
  • 1 Tbsp. baking powder
  • 4 Tbsp. emmer flour
  • 2 Tbsp. ground flax seeds
  • 1/4 tsp. chili powder
  • Sea Salt and pepper, to taste
  • Topping: Greek plain yogurt

Directions

  • In a large bowl, combine zucchini, onion and garlic.  Add eggs and avocado; mix well.  Slowly add remaining ingredients; mix until combined.
  • Heat a large pan over medium heat with nonstick cooking spray.  Using a ladle, pour batter onto hot pan making a pancake shape. Reduce heat and flip to ensure each side is golden brown and fully cooked.
  • Transfer to a serving platter.  Serve hot.
  • Enjoy and top with a dollop of Greek plain yogurt.

Today, March 2nd thru next Tuesday, March 9th I am hosting a 15% discount on my Belle Fleur- Jasmine Verbena Candle in my Open Sky Shop.

Enter the code: 15belle upon check-out to redeem this magnificent candle that I light every evening while making dinner in my kitchen.

Get Those Kids Cookin’…

Ever wonder how to get your kids involved in the kitchen? Here are a few tips that I offer to my clients…whether you have young children, nieces, nephews, neighbors, family or friends…these tips are sure to get your little ones active and entertained in the kitchen.


  • Cucumber Caterpillar: Slices of cucumber held together with natural peanut butter. Place the Caterpillar on ‘greens’ to look like grass.
  • Taco or Burrito Bar: Serve brown rice, black beans, onions, hot peppers, sprouted grain or gluten free tortillas, broccoli, arugula, cauliflower, guacamole and  salsa.  Add nuts, seeds and spices in tiny serving dishes to jazz up the flavors!
  • Salad Bar: Spin your greens in a salad spinner, then dress dry greens with a lime dressings made by combining sesame oil, fresh lime juice, low-sodium tamari, cayenne pepper, agave nectar, balsamic vinegar and water.
  • Mashed Potato Parfaits- Sweet Potatoes, Parsnips and carrots mixed together…topped with raisins, cinnamon, shredded coconut and agave nectar
  • Individual Pizzas: Pre-heat oven to 400 degrees.  Choose gluten free or sprouted whole grain tortillas, caramelized onions, spinach, red onion, mushrooms, kalamata olives, artichokes, fresh basil, olive oil and balsamic vinegar.  Add each ingredient atop each tortilla and bake for 20 minutes.
  • Panini Party: Gluten Free or sprouted whole grain bread, SoyaKaas Gluten Free/Dairy Free cheese, tomato slices, eggplant slices, fresh basil leaves, balsamic vinegar, avocado, zucchini and squash slices.  Add all ingredients to 2 slices of bread.  Place onto a panini maker (sprayed with cooking spray); cook until cheese is melted and veggies are warm and cooked.  Dip into marinara (red) sauce.
  • Stir-Fry: Switch up your usual recipe with unique grains such as millet, quinoa or buckwheat.
  • Fruit Salad: Add exotic fruits to spice up the flavors.  Use a melon baller and serve in a wine glass to add to the allure of this meal.  Add a dollop of plain Greek yogurt atop each fruit salad serving and sprinkle with cinnamon and stevia.
  • Slaw Wraps: Cabbage, celery, carrots, bok choy, mushrooms, peppers, snap peas, bean sprouts, snow peas, green beans and Napa Slaw can easily be combined and wrapped in rice paper.  Liven up this dish by pairing it with a special sauce of grapefruit juice, ginger, balsamic vinegar, lemonade and seeds such as pumpkin and sunflower.  Toss with fresh apples or cumin roasted chick peas.  Adding berries such as blackberries, raspberries and cherries add a nice antioxidant punch to these wraps.
  • Peanut Butter Chicken Fajitas: The best way to make a good peanut sauce is by combining organic peanut butter, fresh ginger, cayenne pepper, agave nectar and low-sodium tamari/soy sauce.
  • Frozen Basil and Banana Pops: Blend together 2 cups ice, 2 cups fresh basil leaves, 1 ripe banana, 1 cup fresh mint leaves, 1 1/2 cups water, 1/2 cup agave nectar in a blender.  Blend well and pour into glasses! This is a wonderful treat for a healthy dessert!

Have fun and experiment with some of my ideas above…Getting the kids active in the kitchen is fun…and who knows, your kids may just start to ‘enjoy’ their veggies!!!

Simple Bean Spread

Yes, this is another bean spread recipe.  As you all know…I love my beans not only for their delicious taste but because they are packed with fiber!  In this recipe, I used re-fried beans, which have a nice smooth consistency – perfect for a dip or a spread.   I enjoyed this bean spread with whole grain chips and veggies alongside salsa, Greek yogurt and guacamole.

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Ingredients

  • 1 can Re-fried beans
  • 1/4 cup chopped red onion
  • 2 scallions, finely chopped
  • 1 Roma tomato, finely chopped
  • 3 Tablespoons Fresh Cilantro, finely chopped
  • 3 Teaspoons Lime Juice
  • 1/2 Ripe Avocado, cored, peeled and mashed
  • 1/4 cup Grilled Corn Kernels (I roasted my corn in-husk on the grill first)

Directions

  • In a large bowl, combine all ingredients.  Mix well.
  • Transfer to serving dish and serve alongside Greek plain yogurt, guacamole and salsa.  Enjoy as a dip with your favorite veggies or whole grain snack or as a spread on your sandwich.

Let me know how this bean spread delights your taste buds.  In what ways to do you incorporate bean spreads/dips into your meals?

Pumpkin Seed Crusted Tilapia

Last night, I made this quick and simple dinner of baked tilapia with pumpkin seed crust.  It takes just minutes to prepare and is quite delicious!

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Ingredients

  • 2 Fresh Talapia filets
  • 2 Tbsp. Organic Tomato Sauce
  • 1/2 Red Onion, chopped
  • 1/3 cup Pumpkin Seeds
  • 1/4 cup Bran Crumbs
  • 1/2 ripe Avocado, mashed
  • Dash of NuSalt and Pepper, to taste
  • Dash of chili powder
  • Handful of Fresh Cilantro, chopped
  • Handful of Fresh Basil, chopped
  • 1 1/2 cups Quinoa, cooked
  • Lemon wedges, juice for topping
  • Parchment Paper

Directions

  • Preheat oven to 325 degrees.
  • Combine bran, pumpkin seeds, fresh cilantro, avocado, tomato sauce, red onion, fresh basil, chili powder, Nu-Salt and pepper in a food processor; blend until mixture is the consistency of paste.
  • Spoon a thick layer of the pumpkin seed mixture on top of each tilapia fillet.
  • Lay a large piece of parchment paper atop a baking sheet.  Place each tilapia fillet atop the parchment paper.
  • Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork.
  • Remove tilapia fillets from the oven and unwrap parchment paper.
  • Serve each fillet over a bed of cooked quinoa with a squeeze of fresh lemon.
  • Enjoy!

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.

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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!