Grilled Corn n’ Pumpkin Guacamole and Stonyfield Yogurt Giveaway

Well, yet another spin on my classic guac…this time the Thanksgiving spirit got me yearnin’ for some pumpkin’ and a lil’ grilled corn, so why not toss it into your guac this season for a tasty sweet n’ savory dish that can be enjoyed as a dip with roasted root vegetables such as eggplant, sweet potato fries, carrot fries, butternut squash fries, zucchini fries or apple and parsnip fries.  I enjoyed this guac spread onto my lunchtime sandwich in lieu of mayo and also used it to top my evening grilled fish dish.  So, go ahead…I’m giving you permission to get creative…whip up this baby and have fun using it as a condiment for dips, a spread on a sandwich, dressing on a salad or topped onto a bowl of vegetables…any way you choose, it’s delish…

Dip in…and enjoy!

Grilled Corn n’ Pumpkin Guacamole

Ingredients

  • 3 earns corn
  • 1 Tbsp. olive oil
  • 4 avocados, peeled, pitted and coarsely chopped
  • 1 cup natural pumpkin puree
  • 1 red onion, minced
  • 1/3 cup fresh cilantro, chopped
  • 2 Tbsp. ground flax seeds
  • 1 Tbsp. nutritional yeast
  • 2 Tbsp. orange juice
  • 1/4 cup fresh lime juice
  • 2 red bell peppers, chopped
  • 1/4 cup Stonyfield Oikos Greek plain yogurt

Directions

  • Preheat grill to medium heat.
  • Brush corn with oil and place onto grill; cook for approximately 15 minutes or until desired doneness.  Set aside to cool.
  • Remove kernels from cob using a knife.
  • In a separate bowl, combine avocado, pumpkin, onion, cilantro, orange juice, lime juice, flax seeds, nutritional yeast and red peppers; mix well to combine.
  • Add corn and mix.  Top with a dollop of Oikos Greek plain yogurt.
  • Enjoy with sliced vegetables, whole grain chips or as a spread on a sandwich.

And now for my Stonyfield Yogurt Giveaway:

Just in time for Thanksgiving, I’m giving away $60 worth of Stonyfield Yogurt Coupons, 2 Stonyfield Recipe Books and a Stonyfield Spatula.

To Enter:

1). View the Stonyfield Yogurt website and tell me what yogurt 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 Monday, November the 15th at 5PM EST.

 

 

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Stonyfield Yogurt Event

I recently was invited by Stonyfield Yogurt to attend an amazing Stonyfield Cooking event at DeGustabus Cooking School here in Manhattan.

I joined fellow food bloggies and editors for a delicious food demo and tasting by America’s Green Nutritionist, author and home chef Kate Geagan, MS, RD who showcased fresh new ways to cook with yogurt.

Here is a photo of the demo ‘in action’…(that’s me sitting on the far left)

And here is a great shot of Kate creating her delicious Stonyfield Yogurt chicken recipe.  For those of you who are gluten-free, all Stonyfield Yogurt is safe to eat and gluten-free!


I had such a wonderful time with the Stonyfield team.  We tasted organic recipes, learned how to improve the health of the planet and sampled new Stonyfield products.

Here I am with the Stonyfield team…aren’t they adorable?

I was so thrilled to be apart of their cooking event.  And yes, that is a fabulous gift bag that was full of lots of Stonyfield recipes and kitchen gadgets.

And, be sure to check out my Galaxy Granola Recipes

on the First Ever Fruit Not Fat blog:

Vanilla Almond Apple Slaw

Not Sweet Vanilla Parfait

Cranberry Orange Power Bars

Snow Pea, Raspberry & Jicama Salad

Cherry Almond Yogurt Muffins and Old Bay Recipe Contest

Well, there you have it…this is the last of my week stretch of Stonyfield yogurt recipes.  I saved the best for last, of course.  These tasty muffins pack a healthy dose of fiber and protein thanks to the oats, whole wheat flour and cherries and almonds. Whip these up for a morning treat, toasted with marmalade or enjoy them for your evening dessert crumbled atop a bowl of Stonyfield yogurt.  Yum.  Stay tuned for a Stonyfield giveaway gift-basket later this week.

Ingredients

  • 1 cup steel cut oats
  • 1 cup whole wheat flour
  • ½ cup brown sugar
  • ½ cup oat bran
  • 2 cups Oikos plain Greek yogurt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • ¼ cup dried cherries
  • ¼ cup slivered almonds, toasted
  • ¼ cup applesauce
  • ¼ cup butter, melted
  • 1 tsp. cinnamon
  • ¼ tsp. all spice
  • Dash of sea salt

Directions

  • Preheat oven to 400 degrees.
  • Combine dry ingredients in a large bowl.
  • Add dried cherries, almonds and sea salt.
  • In a separate bowl, whisk eggs and Oikos plain Greek yogurt together.
  • Add melted butter and applesauce to the Oikos mixture; whisk to combine.
  • Gently fold wet ingredients into dry ingredients until moistened.  Be sure not to over mix.
  • Divide batter among 12 muffin cups sprayed with non-stick baking spray.
  • Bake for 20 minutes or until golden brown and firm.
  • Enjoy with an additional spread or dollop of Oikos plain Greek yogurt

And now for the Old Bay Seasoning Recipe Contest (I LOVE OldBay, by the way)…

•  Now through December 25th, OLD BAY wants to hear from its Facebook fans* on how they use their favorite spice blend during the holidays – it could be whipping up an OLD BAY recipe, sprinkling it on a holiday favorite, using it as a holiday decoration or giving it as a gift.

•  To enter the contest, post a photo on the fan page (www.facebook.com/oldbay) showing how you zest up your holidays using OLD BAY  – (Entries are limited to one photo posting per week).Each post will be voted on by the amount of “likes” it receives from fellow Facebook fan members.

• The photo post with the most “likes” will receive an  “Ultimate Holi-Bay Gift Basket” ($140 value) that includes:

o   A $25 gift card, a steamer pot and fryer, tons of OLD BAY products, 5 sample packs of OLD BAY for you to share with friends and family, as well as some items for the ultimate OLD BAY fan – branded t-shirts, cups, temporary tattoos, and an inner tube for sledding (or relaxing in the water for those who live in warm weather all year round)!

• One winner will be announced each week, starting the week of November 30th.

*You must be a Facebook member and fan of OLD BAY’s Facebook page to enter contest


Apple, Parsnip and Acorn Squash Soup and OpenSky Promotion

There’s nothing like a warm soup on a cool winter evening.  This unique soup pairs acorn squash, parsnips and apples together along with Stonyfield yogurt.  The combination of fruits and sweet winter vegetables makes this soup a perfect way to end your day.

Ingredients

  • 2 medium acorn squash, sliced lengthwise in half
  • 3 cups vegetable broth
  • 2 cups  granny smith apples, cored, peeled and chopped
  • 2 large parsnips, peeled and chopped
  • 1/2 cup onion, chopped
  • 2 teaspoons fresh ginger, peeled and grated
  • 1/2 teaspoon sea salt
  • 1 cup freshly squeezed orange juice
  • 1 tsp. orange zest
  • 1 freshly ground white pepper
  • Oikos plain Greek yogurt, plain
  • 1 fresh basil, chopped

Directions

  • Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp and set aside.
  • Combine 1/4 cup vegetable broth, apples, parsnips and onion in heavy medium saucepan.
  • Cover and cook over low heat 10 minutes. Add squash pulp, remaining broth, orange juice, ginger and sea salt.
  • Cover and simmer until tender, about 25 minutes.
  • Puree soup in batches in a food processor
  • Strain through into a medium-sized saucepan; gently warm over low heat.
  • Add orange zest. Season with sea salt and pepper.
  • Ladle into bowls. Garnish with Oikos plain Greek yogurt and basil.

OpenSky Promotion!

Check out the OpenSky Holiday Promotion Page here:

http://holidays.theopenskyproject.com/

From now until midnight on Wednesday, you can sign up to receive coupons ranging from $15 to $100 off and 10% to 50% off.

The quicker you enter your email at http://holidays.theopenskyproject.com/ the better your chances for great savings.  You’ll note this page asks users to input their favorite shopkeeper.  For favorite shopkeeper, please input: AMIE

Every user will receive a coupon!

  • OpenSky is the place for your holiday shopping.
  • Sign up for savings here: http://holidays.theopenskyproject.com/
  • I only have 50 Premium Coupons for $15 off a $20 item so sign   up quickly!
  • To save the most, type AMIE as your favorite Shopkeeper.

Winter Whole Wheat Cranberry Bread

Gotta love dried cranberries and cashews…two of my favorites, so I thought I’d toss them into my whole wheat bread recipe.  To my surprise, the bread was fantastic and the tender cranberries and ground cashews were the perfect touch to this warm winter bread.  I served each slice with an additional dollop of Stonyfield Oikos Greek yogurt and marmalade.

Ingredients

  • 2 cups whole wheat flour
  • 1 cup bran flour
  • 1 cup oat flour
  • 1 pint Stonyfield plain yogurt
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 ½ teaspoon baking soda
  • ¼ cup dried cranberries
  • ¼ cup cashews, ground

Directions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all dry ingredients.
  • Slowly add in Stonyfield yogurt and gently fold.
  • Transfer dough into a loaf pan sprayed with non-stick cooking spray.
  • Bake for 60 minutes or until golden brown and firm.

Spicy Yogurt Chicken

Continuing on with my Stonyfield yogurt recipes, last night I created a delectable yogurt chicken dish that incorporates a vast array of spices and herbs such as cloves and coriander. This is a wonderful dish to warm you up on a chilly December evening.

Ingredients

  • 2 small onions
  • 4 garlic cloves, finely minced
  • 1 tsp. chili powder
  • 1 teaspoon peppercorn
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seed
  • 2 teaspoons red pepper flakes
  • 1 tablespoon paprika
  • 2 teaspoons ground ginger
  • ¼ cup fresh basil, chopped
  • 1 teaspoon garam masala
  • 1 tablespoon sweet paprika
  • 14 ounces diced tomatoes
  • 1 1/2 cups Oikos plain Greek yogurt
  • 1 tablespoon olive oil
  • 1/3 cup macadamia nuts, mashed
  • 1 lb chicken breasts, cut into 1 inch pieces

Directions

  • Heat olive oil in a large skillet. Sauté onions until they begin to caramelize.
  • Add garlic and cook for another 2-3 minutes.
  • Add all spices.
  • Stir until well combined; let it all mix together in the skillet for a few minutes.
  • Add tomatoes and water; mix well. Reduce heat to a simmer for 15 minutes while it thickens.
  • Whisk Oikos plain Greek yogurt into the sauce; mix well.
  • When the sauce begins to simmering again, add chicken; simmer for 10 minutes or until chicken is completely cooked.
  • Serve over warm brown rice or whole wheat pasta.
  • Sprinkle with mashed macadamia nuts and fresh basil.

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Whole Foods Rewards Healthy Employees

Feeling Blue, Green Tea May Help

Zucchini and Dark Chocolate Banana Bread

I have recently been contacted by Stonyfield to create some tasty recipes using their delicious yogurt.  I am a huge fan of Stonyfield’s Oikos Greek yogurt and my family loves the Stonyfield plain yogurt, as well.  Over the next week, I will be posting 5 of my favorite Stonyfield yogurt recipes…they’re perfect for this holiday season and a sure taste-bud pleaser so be sure to keep checking in over the next two weeks for my tasty and healthy Stonyfield recipes.

Ingredients

  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup Stonyfield plain yogurt
  • 1 ½ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon chili powder
  • 2 large ripe bananas, mashed
  • ¼ cup dark chocolate chips
  • 2 large ripe zucchini, shaved

Directions

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine eggs, oil, sugar, vanilla and Stonyfield yogurt; mix well.
  • Slowly add in dry ingredients.  Add zucchini shavings and mashed banana; mix well.
  • Slowly fold in dark chocolate chips; stir until completely mixed.
  • Bake for 45-60 minutes or until golden brown and firm in the center.