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.

Justin’s Nut Butter Giveaway and Dairy Free Chocolate Mousse

Let’s just say I’m over-the-top about my buddy Justin and his fabulous nut butters…I recently had the pleasure to meet Justin (twice,hehe) last month and tasted all of his incredible nut butters… Not only is Justin an amazing guy and a REAL Person, but his nut butters are out-of-this world.  Seriously, have you ever tried Chocolate Hazelnut Butter? Honey Almond Butter? Maple Almond Butter? Honey Peanut Butter? I didn’t think so…

Sick and tired of your regular ol’ peanut butter and jelly sammie, well go ahead and take my word for it, you can jazz up your sandwich, wraps, crackers, veggies, fruits, ice cream, anything with Justin’s Nut Butters…and the best part? These tasty creations are sold in handy dandy to-go squeezable and portable packets for easy traveling and munching on-the-go.

So, I decided to whip up a tasty dessert last night and use some of my Justin’s Chocolate Hazelnut Butter…yummm….how about a little Chocolate Hazelnut Mousse to take the heat off this summer?   I hope you enjoy my newest indulgence…it’s guilt-free and exceptionally tasty…

Dairy-Free Chocolate Mousse

Ingredients

  • 1 ripe avocado, pitted and peeled
  • 4 Tbsp. Justin’s Chocolate Hazelnut Butter
  • 1 ripe banana
  • 1/3 cup agave nectar
  • 1/3 teaspoon sea salt
  • 2 teaspoons almond extract
  • 1/4 teaspoon chili powder
  • 4 fresh basil leaves
  • Toppings: Lime Zest and Ground Flax Seeds

Directions

  1. In a food processor or blender, combine all ingredients; process until it forms a creamy consistency.
  2. Scoop into serving bowls and garnish with ground flax seeds and lime zest.
  3. Enjoy!

I created this delicious mousse last night…enjoyed a cup (or two, hehe) and then stored the remainder in my freezer for a frozen treat anytime!

And now…for my Justin’s Nut Butter Giveaway

I’m happy to announce that a few lucky readers will win a Justin’s Nut Butter package filled with his tasty nut butters.

To Enter My Justin’s Nut Butter Giveaway:

1). View the Justin’s Nut Butter website and tell me what nut butter 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 Thursday, August 12th at 5PM EST.

Have you every tried Justin’s Nut Butters? If so, which flavors and what did you think? Were you hooked like I am?

Gluten-Free, Dairy-Free Cherry Cashew Loaf

After a fabulous weekend at the beach with my family, I returned back to Manhattan last night with the yearning to bake…don’t ask me why because it was about 100 degrees outside and my tiny apartment was a hot box even with the air conditioner blastingBut that didn’t stop me from baking an incredibly moist and flavorful loaf…I picked up a dozen of eggs from the market and got to work in my kitchen…a little bit of this (cherries) and a little bit of that (cashew butter) and a little imagination (sunflower seeds and pine nuts) created a divine loaf, which I enjoyed for my Sunday evening dessert…toasted and topped with fresh marmalade.

This loaf is delicious as a breakfast nibble spread with nut butter, an afternoon snack crumbled atop of Greek yogurt or enjoyed simply sliced (and eaten while slicing, hehe)…

Ingredients

  • 2 Tbsp. olive oil
  • 2 Eggland’s Best eggs (my favorite)
  • 1 cup cashew butter
  • 1/4 cup arrowroot powder
  • 2 tsp. sea salt
  • Pinch of black pepper
  • 1/4 tsp. baking soda
  • 1/2 cup dried cherries, chopped
  • 1/4 cup dates, finely chopped
  • 1/3 cup sesame seeds
  • 1/3 cup sunflower seeds
  • 1/2 tsp. orange zest
  • 1/4 cup pine nuts, for topping

Directions

  • Preheat oven to 350 degrees F.
  • Prepare a loaf pan; coat with non-stick baking spray.
  • Combine cashew butter, oil and eggs in a large bowl with a mixer on medium speed; blend until smooth.
  • In a separate bowl, combine arrowroot powder, sea salt, pepper and baking soda.
  • Combine arrowroot blend with cashew butter blend; mix well.
  • Slowly add in cherries, dates, sesame seeds, sunflower seeds and orange zest; gently fold to combine.
  • Transfer batter into prepared loaf pan. Sprinkle with pine nuts.
  • Bake for 45-55 minutes or until center is cooked when tootpick is inserted.
  • Set aside to cool before slicing.
  • Serve warm or at room temperature.
  • Enjoy with a dollop of Greek yogurt and  a spread of jam.

In The News…

Consumers Enjoying Sit-Down Dinners at Home More Often

School Cafeterias Aim For Nutrition Balance

Contaminated Gluten-Free Foods

Garlic Gold

Exciting news…I just receive the most amazing product in the mail and I just couldn’t resist selling it in my Shop and sharing it with all of you…Ya like Garlic? Well, let me tell you these ‘Nuggets’ are quite impressive and will not disappoint!  Enter: Garlic Gold, which comes in a 4 flavor variety pack: Parmesan, Sea Salt, Crunchy and Italian Herb.

Let’s just say I haven’t stopped shakin’ these babies on my snacks and meals since they arrived in the mail…yes, they are nearly gone and I’m ready to order more!

Not only does Garlic Gold have these tasty nuggets, but they also have a delicious Garlic Oil, which I’m now selling in my Shop, as well. Here are a few of my Garlic Gold recipes, that I created last week in my kitchen…I hope you enjoy them and be sure to check out my latest Shop addition, Garlic Gold today.  I’ve been shakin’ the nuggets on my omelets, tuna salad sandwiches, salads and grilled chicken dinners…It’s amazing how many ways you can fit a bit o’ garlic into your day, isn’t it?

I’m goin’ ta sprinkle some on my morning eggs right now.

ow will you use these tasty Garlic Gold products?

Garlic Gold Pasta with Shrimp and Vegetables

Ingredients

  • 6 oz. whole grain pasta
  • 12 oz. raw shrimp
  • 2 large red bell peppers, sliced
  • 1 bunch asparagus
  • 3 Tbsp. Garlic Gold
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Garlic Gold oil
  • 2 cups Greek plain non fat yogurt
  • ¼ cup fresh parsley, chopped
  • Sea salt and pepper, to taste
  • Wheat germ, for topping

Directions

  1. Cook pasta according to package in a large pot of boiling water.  Add shrimp, peppers and asparagus; toss until shrimp are cooked and pasta is al dente; drain.
  2. In a large bowl, combine Garlic gold, lemon juice, Garlic Gold oil, yogurt, parsley, sea salt and pepper with the pasta, shrimp, pepper and asparagus mixture; gently toss to coat.
  3. Serve warm; sprinkle with wheat germ.

Garlic Guacamole

Ingredients

  • 4 Tbsp. Garlic Gold Nuggets
  • 5 ripe avocados, peeled, pitted and mashed
  • 1 Roma tomato, finely chopped
  • 1/3 cup fresh cilantro
  • 2 Tbsp. lime juice
  • ¼ tsp. chili powder
  • 1 tsp. ground flax seeds
  • 1 tsp. sea salt

Directions

  1. In a large bowl, combine all ingredients.  Coarsely mash until well combined.
  2. Transfer to serving dishes.  Serve chilled with whole grain chips and crudites.

Garlic Grilled Flank Steak

Ingredients

  • 2 Tbsp. Garlic Gold Sea Salt Nuggets
  • 2 tsp. Garlic Gold oil
  • 2 lb. flank steak
  • 10 grape tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1/3 cup red onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. freshly ground white pepper

Directions

  1. Preheat grill to high heat.
  2. Combine Garlic Gold Sea Salt Nuggets and Garlic Gold Oil together in a small bowl.  Rub mixture onto flank steak to coat both sides.
  3. In a separate bowl, combine tomatoes, pepper, red onion, cilantro, vinegar and pepper; mix well.
  4. Reduce heat to medium; grill steak for 5 minutes per side or until desired doneness.  Transfer to a cutting board; let sit for 5 minutes.
  5. Slice steak across the grain into thin pieces; serve with tomato mixture.

Parmesan Garlic Green Beans

Ingredients

Directions

  1. Bring a large pot of water to a boil and prepare a bowl of ice to blanch beans on the counter.
  2. When water is boiling, add beans; cook for 5 minutes (blanch) until bright green.  Quickly transfer beans to the ice bowl; blot dry and transfer to a dry dish.
  3. In a large skillet over medium heat, add Garlic Gold Oil, Garlic Gold Parmesan Nuggets, parsley, coriander, sea salt and pepper; mix well for 2-4 minutes.
  4. Serve warm.

Garlic Herbed Toasts

Ingredients

Directions

  1. Toast or grill each slice of bread.
  2. Rub one side of each toasted bread slice with Garlic Gold Oil, sprinkle with Garlic Gold Italian Herb Nuggets.  Place sliced tomato slices atop each slice and sprinkle with sea salt and pepper.
  3. Serve.

Macadamia Baked Pears

Here is a tasty spin on baked pears…I opted to use macadamia nuts and balsamic vinegar for a fabulous, tender dessert that took just a few minutes to prepare last night.  This is a tasty go-to dessert when your taste buds are yearnin’ for a hint of sweetness!


Ingredients

  • 4 pears, sliced in half
  • 4 Tbsp. balsamic vinegar
  • 1/4 cup macadamia nuts, ground
  • 1/8 tsp. sea salt
  • Pinch of cinnamon
  • Optional toppings: Greek plain yogurt, Agave Nectar

Directions

  • Preheat oven to 350 degrees.
  • Drizzle vinegar atop pears; sprinkle with ground macadamia nuts
  • Bake for 30-35 minutes.
  • Remove from oven and enjoy with a dollop of Greek plain yogurt and a drizzle of agave nectar.
  • Enjoy!

Congrats to Erin at greatdaytobealive.wordpress.com who won my Thriv Giveaway Contest!

Erin, please email me at thehealthyapple@gmail.com with your address at your convenience!

Thank you to everyone for entering.

‘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!