Product Review: Kettle Cuisine Gluten-Free Soups

I was recently sent a delicious complimentary package from Kettle Cuisine soups that were sent to me to sample.  Kettle Cuisine soups are my new go-to soup when I’m in a time crunch or when I’m yearning for a savory soup. Kettle Cuisine soups have been around for 23 years and use raw and unprocessed ingredients, all natural meat and poultry and top quality produce.  Moreover, in order to maintain the integrity of their quality ingredients, Kettle Cuisine prepares each soup by hand-cutting meats and vegetables, soaking raw, unprocessed beans and blending their own spices.  Wow; just like cookin’ in your own kitchen the way grandma used to cook, without the mess and with all the convenience and taste!

Kettle Cuisine sent me three delicious flavors and I must say that I enjoyed each one…especially because they were gluten-free and dairy free.

Tomato Soup with Garden Vegetables

This tomato and veggie soup was incredible…I’ve always been a fan of tomato soup, however, the addition of garden veggies to this soup gave it incredible flavor.  I paired this soup with a gluten-free, dairy-free grilled cheese….How perfect does that sound? I surely enjoyed it!

Organic Carrot and Coriander Soup

This soup was by far my favorite…I love carrots as I’ve been known to eat too many, hehe….Coriander is one of my favorite spices in my spice rack and I often toss a dash of coriander into my chicken and chili dishes.  I paired this smooth soup with a arugula and balsamic beet salad…it was quite delish.

Roasted Vegetable Soup

Who can turn down roasted veggies? They’re inredibly versitle for any dish whether hot or cold… I would have never thought to add them to a soup…this soup had an incredible hearty texture and I loved the chunky veggies.  I paired this soup with a grilled chicken breast and quinoa…what a well rounded meal!

Congrats to Shannon and Heather for winning my Siggi’s Gift Certificate Giveaway! Please email me your mailing address to thehealthyapple@gmail.com.

Thanks, Ladies! Enjoy your Siggi’s yogurts.

Advertisements

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!!!

Agave Roasted Chickpeas

Last night I whipped up a batch of agave sweetened chickpeas.  Over the years, I’ve roasted my fair share of chickpeas, however this time I opted for adding a sweet bite to these crunchy nibbles.

chickpeassss

These tasty chickpeas pack a nice dose of protein and are perfect atop your morning oatmeal, afternoon salad or tossed into your evening brown rice and vegetables.  Today I decided to bring these sweet roasted chickpeas as my afternoon snack-they’re easy to toss into a Ziploc bag and are perfect for a quick n’ easy on-the-go snack.

I purchased 2 cans of Eden Organic Chickpeas and tossed them into my oven to roast with agave nectar, olive oil, cinnamon, basil, sea salt and a tiny pinch of ground white pepper.  A half an hour later–I was in chickpea heaven! These babies will cure any sugar craving and are a great way to satisfy your yearning for a bit of crunch.

Ingredients

  • 2 cans chickpeas
  • 4 Tbsp. agave nectar
  • 1 tsp. olive oil
  • 1 Tbsp. dried basil
  • Dash of cinnamon
  • Dash of sea salt
  • Pinch of  ground white pepper

Directions

  • Preheat oven to 400 degrees.
  • Drain and rinse chickpeas; blot with a paper towel to ensure they are completely dry.
  • In a large bowl, toss chickpeas with agave nectar, olive oil, basil, cinnamon, sea salt and freshly ground white pepper; gently toss until chickpeas are completely coated with mixture.
  • Transfer to a roasting pan and bake for 40 minutes or until desired crunchiness.  Extra crunch chickpeas can bake for about 45 minutes, while softer chickpeas only need about 30 minutes.
  • Enjoy!

Another great way to incorporate these healthy bites into your day is by tossing them into your yogurt parfait in lieu of granola…simply top Greek yogurt with the roasted chickpeas and fresh fruit for a tasty, protein-packed snack.

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!