Do You Tanka?

I was recently introduced to Tanka at The Fancy Food Show last month here in Manhattan.  I love bison, however, I was a bit hesitant to try these products, but after one bite, I simply couldn’t resist.  Now, I keep a nice supply of Tanka bars and bites in my fridge for a bite here and a nibble there when I’m yearning for a protein-kick and a naturally sweet taste.  Tanka Wild combines the goodness of prairie-raised Buffalo and tart-sweet Cranberries with 100% Indian-grown and harvested Minnesota cultivated Wild Rice, making this delicious snack a little crunchy with a slightly nutty flavor.

Tanka’s wild rice is non-GMO, and contains no artificial flavors or colors. And as we all know, wild rice is a whole grain that is high in fiber, antioxidants and phosphorus.

The Tanka Wild Stick is a snack that moms can trust. It tastes great and leaves you full of energy, and not full of fillers and fat.

Tanka Wild comes in 2 great flavors: Traditional and Hot and Spicy Pepper Blend.

Tanka products are:

  • Gluten-free
  • No nitrates
  • Contains non-GMO wild rice
  • Lactose-free
  • Low-fat
  • No MSG
  • Low in sodium

Tanka Bars – Made from tart-sweet cranberries and prairie-raised buffalo, the 1-ounce Tanka Bar is a delicious real food bar with a smoky, slightly-sweet flavor. 100% natural and only 70-calories, Tanka Bars are gluten-free, hormone-free, nitrates-free, and low-fat. The new Tanka Bar Spicy Pepper Blend features a four-pepper blend of habanero, jalapeno, and red and black pepper.

Tanka Wild Sticks – Tanka Wild Sticks combine the goodness of prairie-raised buffalo and tart-sweet cranberries with 100% Indian-grown and harvested Minnesota cultivated wild rice in a convenient, eat-as-you-go snack stick. Also free of gluten, hormones and nitrates, the wild rice lends a little bit of crunch to the smoky-sweet buffalo and fruit. Tanka Wild is also available in Spicy Pepper Blend.

Tanka Bites:

Tanka Bites are the same great tasting recipe as the Tanka Bar in small bite form.

They’re conveniently packaged in a 3-oz. re-sealable pouch, ready for life’s adventures.

Tanka Bar Traditional:

A blend of slow-smoked buffalo meat with tart-sweet cranberries.

Hot Tanka Bar Spicy Pepper Blend:

Adds a balanced blend of black pepper, habanero, jalapeno, spice, and red pepper for a great spicy taste.

Native American Natural Foods is focused on creating a family of nationally branded food products that are delicious and that promote a Native American way of wellness that feeds mind, body, and spirit. Based on the Pine Ridge Indian Reservation, their vision is not to go back to a traditional way of life, but to bring the heritage of wisdom from their traditional healthy lifestyle into the 21st century and into the lives of those who share their vision.  For a brief video about the company and its mission please visit: http://tinyurl.com/2fqs9hh.

And…

I’m so excited to announce the Tanka Discount for my readers:

15% off any order of regularly priced Tanka products

Coupon good through Sept. 30, 2010

Coupon name: THEHEALTHYAPPLE

Have you ever tried Tanka products? If so, I’d love to hear from you.

In The News This Week…

Wholly Guacamole Goes Beyond The Party Circuit

Food, Beverages Rival Vitamins and Supplements

Raw Veggies vs. Cooked Veggies

Hain Celestial Helping Families Make Better Food and Fitness Choices

Whole Foods 365 Brand Expands Non-Dairy Beverage Options

Advertisements

‘Blackened’ Mahi-Mahi with Cherry Spelt Asparagus

Last night I purchased Mahi-Mahi at my local fish market and created a deliciously ‘Blackened’ dish…yes, the smoke alarm surely went off and my tiny Manhattan apt was surely smokin’, hehe, but it was worth it…succulent and spicy…just the way I like it.

I opted to create my ‘Blackened’ rub by reaching for my magnetic spice rack and tossed together the delectable Marx Foods ghost chili’s and spices that are sold in my Open Sky shop…take  a looksy at these unique and incredibly tasty spices in my shop to create your very own blackened dish.

Ingredients

  • 2 ghost chilis
  • 1 tsp. smoked paprika
  • 1 tsp. ground thyme
  • 1 tsp. ground oregano
  • 1/4 tsp. truffle salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. garlic salt
  • 1/4 tsp. red pepper
  • 1/4 tsp. black pepper
  • 2 Mahi-Mahi fillets
  • 2 Tbsp. olive oil
  • 1 cup spelt flakes
  • 1 lb. fresh asparagus
  • 1/4 cup dried cherries

Directions

  • Heat a cast iron skillet over medium-low heat for 10 minutes.
  • Cook spelt flakes according to package.
  • Trim ends of asparagus and steam over medium heat for 8-10 minutes or until tender yet still crisp and bright green.
  • Meanwhile, grind ghost chili’s in a coffee grinder until they form a fine consistency.
  • In a medium sized bowl, combine all spice ingredients; mix well.
  • Coat mahi mahi fillets with 1 Tbsp. olive oil and rub spice mixture onto each fillet.
  • Drizzle 1 Tbsp. olive oil onto the sizzling hot skillet and place the mahi mahi fillets 2 inches apart on the skillet.
  • Cook both sides until fish is fully cooked to desired consistency.
  • Note: Because the skillet is piping hot, there will be a great amount of smoke generated, but don’t let this scare you as this will create a delectable blackened fish.
  • Transfer to serving dishes. Serve hot alongside asparagus and spelt.
  • Sprinkle with dried cherries.
  • Enjoy.

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.

Balsamic Bean Spread

I just can’t get enough of my bean spreads lately…it seems every week I’m coming up with a new recipe.  The process always starts with me and a can of Re-Fried beans in the kitchen–the next thing I know…I’ve created yet another bean spread masterpiece!

f94a7ac16fdac1fc

Ingredients

  • 1 can Re-fried Beans
  • 1 Tablespoon Balsamic Vinegar
  • 1/4 cup Pumpkin seeds
  • Minced Garlic, to taste
  • 1/3 cup Fresh Basil, chopped
  • 2 Fresh Red Bell Peppers (roasted over flame)
  • 2 Tablespoons Olive Oil

Directions

  • Turn one of your stove burners on and simply roast each bell pepper by placing each pepper on a skewer over the flame until softened and fully cooked.  Chop each roasted red pepper into small pieces.
  • Comibine Beans with all other above ingredients with the chopped red peppers. Slowly add olive oil.  Mix well.
  • Add Nu-Salt and freshly ground black pepper to taste
  • Enjoy!

Tasty, Tangy Taco Supreme

soft20tacos1

I made these tangy soft tacos last night and I couldn’t resist sharing them with all of you.  The touch of cilantro and lime juice tops these babies off with a pungent kick that will have your taste buds dancin’…(the secret that makes this dish so fantastic is the crushed peanuts cooked with your choice of protein)…Let me know your thoughts!

Ingredients

  • Protein Source Options: (Ground Chicken, Ground Beef, Ground Turkey, Ground Bison, Tofu, Egg, Tempeh, Seitan, Beans, Refried Beans, or Grilled Veggies…the options are endless)
  • 1/4 cup crushed Peanuts (or 1/4 cup All Natural Nut Butter)
  • 1/2 White onion, roughly chopped
  • 1/2 Red onion, roughly chopped
  • 4 Cloves garlic, peeled and roughly chopped
  • 10 Cherry tomatoes, roughly chopped
  • 1 Bunch Cilantro, roughly chopped
  • 1/2 Fresh Avocado, sliced
  • Tortillas of Choice (sprouted grain, whole wheat)
  • SoyaKaas Gluten Free/Dairy Free Cheese (Cheddar) sliced for topping
  • Tofutti Sour Cream for topping
  • Scallions for topping
  • 1/2 Cup Olives, sliced for topping
  • 3 Limes, sliced in wedges (squeeze juice for topping)
  • 1/2 Jar Organic Salsa Verde
  • Nu-Salt (Salt free substitute)/ Pepper
  • 1 Tbsp. Balsamic Vinegar
  • Optional Condiments of choice: Hot Sauce, Crushed Red Pepper

Directions

  • Cook your desired protein with the crushed peanuts and 1 Tbsp. olive oil in a skillet on medium heat. 
  • In seperate skillet, add 1 Tbsp.  olive oil and  1Tbsp. Balsamic Vinegar with the onions, garlic, and Nu-Salt/pepper to taste. Cook for 5 minutes on medium heat. 
  • Remove from heat. Add tomatoes, cilantro, olives, protein choice, avocado slices and fresh squeezed lime juice. 
  • Heat tortillas in a pan or the oven and serve warm.
  • Place your desired protein in the center of the tortilla and add the mixture from the skillet on top. 
  • Have fun with your toppings of Tofutti Sour Cream, SoyaKaas cheese, salsa and scallions.
  • Enjoy!

Soup Burritos

Not only is this a great invention derived from yesterday’s burrito recipe, but it is  a wonderful way to enjoy the tasty flavors of a burrito in a soup!  I discovered this recipe from yesterday’s leftover breakfast burritos in my fridge…after deciding I wanted a soup for dinner, I thought, “How about a soup burrito?”

f3a11624618db9e4 

Ingredients

  • Olive oil
  • Cumin seeds
  • 1 Onion (Chopped)
  • Green and Red Pepper (Chopped)
  • 2 Stalks Celery (Chopped)
  • Sweet Potato (Diced)
  • 1 Can Eden Organic Diced Tomatoes
  • 1 Can Eden Organic Black Beans
  • 1 Can Amy’s Organic Re-fried Beans
  • 1 Pkg. Frozen Corn
  • String Beans
  • Spices: Garlic, Basil, Oregano, Chili powder to taste
  • Nu-Salt and Pepper
  • SoyaKaas Gluten Free/Dairy Free Cheese (Topping)
  • Tofutti Sour Cream (Topping)

Directions

  • Saute cumin seeds, chopped onion, peppers, celery and sweet potato with olive oil in a skillet.
  • Add can of diced tomatoes, can of rinsed black beans, can of re-fried beans, frozen corn and string beans.
  • Add water, Nu-Salt, pepper, garlic, basil, oregano, chili powder to taste.
  • Top with shredded SoyaKaas cheese and a dollop of Tofutti sour cream.
  • Enjoy!

Do you find yourself discovering new recipes in your kitchen with left-overs?

 

Don’t forget–tomorrow is the last day to enter for your chance to win 2 Jars of Peanut Butter with my Peanut Butter Giveaway!