BlogHer 2010 Here I Come…and NuNaturals Stevia Discount

I’m thrilled to be attending BlogHer Conference  today and tomorrow and I am so excited to meet my fellow bloggie friends as well as new bloggies!

This conference is going to be two days of fun, learning, blogging and mingling in Manhattan.   I am looking forward to the amazing guest speakers talking about everything from Social Media and Building a Community to Branding and Taking Great Pictures. Many of my favorite foodie companies are going to be at BlogHer, as well…I can’t wait to see Eggland’s Best and the other amazing companies that I work with.

Are any of you attending BlogHer ’10 Conference this week?

If so, let me know and we can meet up!

Also, NuNaturals Stevia is pleased to offer all BlogHer attendees a 15% discount on all of their products from today thru September the 30th.


Simply enter: BLG930 when checking out.  And, as if that’s not enough, they’re offering Buy One, Get One Free to my readers for their Baking Blend and MoreFiber Baking Powder: for details type: BBOR1 into the search box and click on “Fiber in Foods Coupon”.

Enjoy!

In The News This Week

In Search of the Green Cookout

Consumers Want More Smart Food Food Purchase Information

Country’s Newest Schools Nixed The Deep Fryers

Wegmans Rolls Out ‘Eat Well Live Well Stations’

NYC Restaurants Get Graded on Food Safety

Chicken Producers Debate ‘Natural’ Label

Enjoy your weekend, everyone…

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NuNaturals Stevia Giveaway and Springtime Lavender Lime Muffins

I recently was sent a ‘sweet’ package from NuNaturals Stevia filled with stevia baking powder, stevia liquid and stevia packets.  Needless to say, I’ve been quite a busy bee in my tiny Manhattan apartment whipping up delicious and decadent goodies.  Here is one of my newest creations…

Springtime Lavender Lime Muffins


This is a fabulous muffin recipe just in time for spring and the upcoming Easter holiday.  I created these delicious muffins last week and I cannot wait to make them again for my family over Easter vacation.  These muffins have the perfect hint of sweetness from the dried lavender and lime…they’ll surely be hard to pass up for a tasty and healthy treat…Enjoy!

Ingredients

Muffins

  • 2/3 cup NuNaturals Stevia Baking Blend
  • 1 tsp. dried lavender buds
  • 2 cups whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2/3 cup rice milk
  • 4 Tbsp. lime juice
  • 3 tsp. lime zest
  • Egg substitute for 1 large egg
  • 5 Tbsp. canned pumpkin

Topping

  • 1/2 cup stevia
  • 1 tsp. lime zest
  • 1/3 cup Greek plain yogurt

Directions

  • Preheat oven to 375 degrees.
  • Spray muffin cups with baking spray.
  • In a food processor, combine stevia and dried lavender; pulse for 1 minute.  Sift through a strainer into a large bowl to remove large pieces of lavender.  Whisk in flour, baking powder, baking soda and salt; blend well.
  • In a separate small bowl, whisk rice milk, lime juice and 3 tsp. lime peel.
  • In a separate medium bowl, beat egg substitute with pumpkin puree and rice milk mixture.
  • Create a well in the center of the flour mixture and pour in egg mixture; mix to blend.
  • Divide among muffin cups and bake for 25 minutes or until golden brown.
  • For topping, combine stevia and lime peel in a small bowl.  Dip the top of each cooled muffin in Greek plain yogurt, then sprinkle with stevia mixture.
  • Enjoy!

And now for the Giveaway!

NuNaturals Stevia has offered to send 4 of my readers one box of our NuStevia packets, plus one bottle of our new Alcohol Free Vanilla Stevia liquid.


Here are 3 ways you can enter to win:

  • Leave me a comment on this post telling me your favorite way to use NuNaturals Stevia.
  • Link back to this contest on your blog.
  • Tweet: @Thehealthyapple is hosting a NuNaturals Stevia giveaway.

All entrants must reside in the U.S.

I will pick 4 random winners on Friday, March the 26th at 5:00 PM EST.

Good Luck!

Gluten-Free Sherried Turkey Pretzel Balls

Last night, I picked up ground turkey from the gourmet market on my corner and I couldn’t resist creating a tasty dinner with it…I debated a turkey loaf, turkey mini loaves and turkey balls.  Well, the balls won out and they were amazing.

I crushed a handful of gluten-free pretzels for a unique texture to these balls…I also opted for a touch of sweetness by incorporating the sherry, agave nectar, stevia and dried cranberries.  These turkey balls were a perfect dinner served atop a bed of sauteed vegetables and Greek yogurt dipping sauce.  The best part?  I made just enough to bring the leftovers for my lunch tomorrow…

My philosophy: Cook once, eat twice…can’t beat it!

Ingredients

  • 2 lbs. lean ground turkey
  • 1 cup tomato paste
  • 1 cup cooking sherry
  • 1/2 cup fresh basil, finely chopped
  • 1/2 cup fresh mushrooms, finely chopped
  • 1 Tbsp. agave nectar
  • 1 Eggland’s Best egg white
  • 2 Tbsp. dried cranberries, finely chopped
  • 1/4 cup gluten-free pretzel crumbs, mashed
  • 1/4 tsp. stevia
  • 1 tsp. cinnamon
  • Sea salt and pepper, to taste
  • Organic tomato sauce
  • Nutritional yeast

Directions

  • Pre-heat oven to 350 degrees.
  • In a large bowl, combine all of the above ingredients.  Mix well using hands.
  • Form into ball shapes and place onto a parchment paper lined baking sheet.
  • Bake fin the oven or 30 minutes or until browned and completely cooked.
  • Serve with organic tomato sauce and sprinkle with nutritional yeast.
  • Enjoy!

And, don’t forget to check out my new StyleCaster article:

5 Ingredient Healthy Meals

and

My newest update on my Press Page:

Recipes for Rudi’s Organic

Buckwheat Flax Pancakes to Celebrate National Pancake Day

This morning I woke up and was in the mood for my homemade good old fashioned buckwheat pancakes.  And what better way to celebrate National Pancake Day today than to create a fabulous gluten-free, dairy-free pancake breakfast?  These unique pancakes are packed with flax seeds, avocado and a deliciously healthy  grain, buckwheat.


Ingredients

  • 1 1/2 cups buckwheat flour
  • 3 1/4 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. stevia
  • 1 1/3 cup rice milk
  • 1 egg (or egg substitute)
  • 4 Tbsp. ripe avocado, mashed
  • 2 Tbsp. flax seeds
  • 1 tsp. cinnamon
  • Topping: Agave Nectar and fresh fruit

Directions

  • In a large bowl, sift together buckwheat flour, baking powder, salt and stevia.  Create a well in the center and pour in rice milk, egg and mashed avocado; mix until smooth.
  • Add cinnamon and flax seed; mix well.
  • Heat a griddle or frying pan sprayed with nonstick cooking spray over medium heat. Pour batter onto the griddle; cook until lightly brown and flip to ensure pancakes are fully cooked.
  • Serve hot with a drizzle of agave nectar and fresh fruit.
  • Enjoy!p

Dairy Free Brown Rice n’ Cranberry Pudding

I love creating recipes on Sunday evenings, especially in the wintertime…there’s something about Sunday nights that is so cozy and warm…it makes me want to relax and unwind in my kitchen while creating a new recipe.  Last night, I opted for a naturally sweetened dairy-free, gluten-free brown rice pudding with dried cranberries…the end result was fabulous and it was the perfect way to end my extra ‘sweet’ birthday week…

Ingredients

  • 4 cups brown rice, cooked
  • 2 cups rice milk
  • 1/2 cup stevia
  • 3 tsp. orange zest
  • 3 Tbsp. freshly squeezed orange juice
  • 1/2 cup dried cranberries
  • 2 Tbsp. macadamia nuts, mashed
  • 1 Tbsp. dark chocolate shavings
  • 1/8 tsp. cinnamon
  • 1/8 tsp. chili powder

Directions

  • In a medium size saucepan over medium heat, combine cooked brown rice and rice milk.  Slowly add stevia; mix well until rice forms a creamy texture.
  • Add orange zest, juice and dried cherries; continue to stir for 10-15 minutes or until cranberries plump.
  • Transfer pudding to serving dishes.
  • Serve warm with a sprinkle of mashed macadamia nuts, dark chocolate shavings, cinnamon and chili powder.
  • Enjoy!

Raw Cacao Tofu Brownies

Even though Valentine’s Day is over, I’ve been busy in my kitchn’ testing raw cacao recipes…this weekend I created gluten-free and dairy-free tofu-rific brownies…they were fabulous to say the least.  I loved the combination of buckwheat flour and pumpkin puree…these special treats have the perfect touch of sweetness complimented by flax n’ chia seeds as well as a pistachio crunch.

Ingredients

Dry Ingredients

  • 1 1/3 cup buckwheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 cup pumpkin puree (canned pumpkin)
  • 3/4 cup stevia or raw sugar
  • 1 Tbsp. flax and chia seeds

Wet Ingredients

Optional Garnish

  • 2 Tbsp. raw pistachios, shelled

Directions

  • Pre-heat oven to 350 degrees.
  • Spray an 8 x 8 inch pan with nonstick baking spray.
  • In a large bowl, combine all dry ingredients by hand; set aside.
  • Using a food processor, combine all wet ingredients; process until it forms a smooth consistency.  Slowly add dry ingredients and pulse until well moistened.
  • Transfer mixture into baking pan; sprinkle with optional garnished pistachios.
  • Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.
  • Set aside for 20 minutes to cool.  Remove from pan, serve and enjoy!

Raw Cacao Coconut Pudding

With Valentine’s Day less than a week away…I’ve started experimenting with raw cacao and thought this was a fabulous recipe to share with you and your sweet heart.

Happy Valentine’s Day!

Ingredients

  • 2 cups Greek plain yogurt
  • 2 Tbsp. raw cacao powder
  • 4 Tbsp. stevia
  • 1 tsp. vanilla extract
  • 1/3 cup coconut flakes
  • 3 Tbsp. raw cacao nibs
  • 1/4 cup crystallized ginger

Directions

  • Combine Greek yogurt, raw cacao powder, stevia, vanilla extract and coconut in a large bowl; gently fold to form a light and fluffy texture.
  • Transfer to serving dishes.
  • Top with a sprinkle of raw cacao nibs and crystallized ginger.
  • Enjoy!

In The News This Week…

Nielson Healthy Eating Index Debuts

First Lady Fights Child Obesity