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


  • 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


  • 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.



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

Siggi’s Yogurt Gift Certificate Giveaway

It’s that time again….I’m happy to announce another Siggi’s Yogurt Gift Certificate Giveaway…I will be giving away 2 Gift Certificate Packages filled with many Siggi’s Certificates.

Who doesn’t love a thick, tasty yogurt? The incredible unique texture of Siggi’s Icelandic-style strained non-fat yogurts is incredible…I love using it mixed into my salmon salad, baked goods, soups, smoothies, oatmeal and frozen as a special ‘ice cream’ treat.

To enter, simply:

1). View the Siggi’s Yogurt website and tell me the flavor you’d like to try.
2). Post this Siggi’s contest on your blog. Leave a comment telling me you did.
3). Tweet this Siggi’s post! Leave me a third comment telling me you did.

Each comment counts as an entry.

Good Luck…I will be picking 2 Winners tomorrow, Wednesday, May the 12th at 5PM EST.

Liberte Yogourt Recipes

I recently had the pleasure of tasting a wide variety of the Liberte Yogourts and my clients and I enjoyed sampling the tasty flavors and incredible variety that Liberte offers.  They have an extensive line of products including Mediterranee, Six Grains, Goat Products and Plain Yogurt.  Here are a few recipes that I created in my kitchen…I hope you enjoy them as much as my clients and I did.

Grilled Yogurt Chicken with Summer Squash


4 boneless, skinless chicken breasts

1 cup Liberte Plain Yogourt

1 teaspoon lime juice

1 teaspoon ground cumin

½ teaspoon sea salt

½ teaspoon chili powder

¼ teaspoon turmeric

1 tablespoon olive oil

1 zucchini, diced

1 yellow summer squash, diced

2 scallions, chopped

¼ cup fresh cilantro, chopped

¼ cup dried cherries, chopped

2 tablespoons balsamic vinegar

Freshly ground black pepper, to taste


  1. In a medium bowl, combine yogurt, lime juice, cumin, sea salt, chili powder and turmeric; mix well.  Add cooked chicken and coat with yogurt mixture on both sides; let sit to marinate for 15 minutes at room temperature.  Transfer chicken to a plate; sprinkle with additional sea salt and freshly ground black pepper.
  2. Place chicken breasts onto a hot grill; cook both sides until chicken is fully cooked and no longer pink in the center.
  3. In a large bowl, toss olive oil with zucchini, squash, scallions, cilantro, cherries and balsamic vinegar; gently toss and place onto serving dishes.  Sprinkle with desired sea salt and pepper, to taste.
  4. Transfer a cooked chicken breast onto each serving dish atop zucchini salad.

Black Bean Soup with Yogourt Sauce


1 cup Liberte Plain Yogourt

¼ cup fresh cilantro leaves

¼ cup fresh basil leaves

2 teaspoons olive oil

2 cups onion, chopped

2 scallions, chopped

2 cups green bell pepper, chopped

5 garlic cloves, chopped

1 tablespoon curry powder

5 cups vegetable broth

1 (14.5 ounce) can whole tomatoes

1 (15 ounce) can black beans, drained and rinsed

1 tablespoon chili powder

1 tablespoon apple cider vinegar


  1. In a blender, combine yogurt, cilantro and basil; blend until cilantro and basil are finely chopped.  Cover and place in the refrigerator to chill.
  2. In a large saucepan, heat oil over medium heat. Add onion, scallion, bell pepper and garlic; sauté for 10 minutes or until onion is translucent.  Add curry powder; continue to stir.  Slowly add vegetable broth and tomatoes; bring to a boil.  Add black beans, chili powder and apple cider vinegar.  Cover, reduce heat and simmer for 25-30 minutes.
  3. Transfer to serving bowls. Serve hot with chilled yogurt sauce.

Fruit Muesli


½ cup rolled oats, uncooked

½ cup orange juice

½ cup Liberte Mediterranee French Vanilla yogourt

¼ cup dried cranberries

¼ cup golden raisins

¼ teaspoon almond extract

2 tablespoons macadamia nuts, chopped


  1. In a medium sized bowl, combine all ingredients; mix well. Cover and place in the refrigerator overnight.
  2. Serve with fresh fruit.

Liberte Lime Salad Dressing


1 cup Liberte Six Grains Pear yogourt

2 tablespoons fresh lime juice

1 teaspoon balsamic vinegar

¼ cup fresh cilantro, finely chopped

1/8 teaspoon chili powder

2 tablespoons sesame seeds

Pinch of sea salt


  1. Combine all ingredients in a medium sized bowl; mix well to combine.  Place in the refrigerator to cool until ready to serve.

Chilled Mango Coconut Soup


2 ripe mangos, diced

4 fresh strawberries

2 cups orange juice

2 cups Liberte Mediterranee Coconut yogurt

1 teaspoon ground flax seeds


  1. Blend all ingredients in a blender until smooth. Place in the refrigerator to cool for at least 90 minutes until serving.

Honey Goat Cheese and Cicken Tortilla Pizza


4 Gluten-Free tortillas

8 ounces Liberte Honey Goat Cheese

1 cup organic tomato sauce (or organic salsa)

2 chicken breasts, shredded

4 fresh basil leaves, chopped


  1. Preheat oven to 350 degrees.
  2. Place each tortilla on a baking sheet lined with parchment paper.  Top with tomato sauce, shredded chicken and goat cheese.  Sprinkle with chopped basil.
  3. Place into the oven for 10-15 minutes or until desired doneness.
  4. Remove from oven; serve hot.

Have you ever tried any of the Liberte products?

And Now For…’In The News This Week’

Flavor on a Budget

Choosing Kosher for Health

Cooking at Home to Save Money

Buckwheat Flour Potential for Gluten-Free Breads

B Vitamins Protect Against Heart Attack

You Can Cheat On Your Diet

Nutrition For Athletes

Also, be sure to check out my newly created  Galaxy Granola Recipes!

Siggi’s Yogurt Gift Certificate Giveaway

Remember back in October when I visited the Back to Basis Food Farmer’s Market? I had the amazing opportunity to meet Siggi, himself…and since I’m still hooked on his incredibly delicious Icelandic yogurt, I thought I’d pass along some Siggi’s to all of you.

I’m excited to announce my Siggi’s Yogurt Gift Certificate Giveaway.  I will be picking TWO winners on Wednesday, March the 10th at 12:00 noon EST.

To enter the giveaway, visit the Siggi’s yogurt website and comment on this post with the flavor you’d like to try.

Good Luck!

And what better way to kick off your week with a fabulous offer from Amazing Grass, who is running an amazing promo on their 8.5 bottle of Berry Green SuperFood at 40% off.  Simply click on the ‘Amazing Grass’ icon on the left sidebar of my website and enter the promo code ‘berry10’ upon check-out.  This great Amazing Grass offer runs from today thru March the 15th.

Simple Substitutions

We’ve all been there…you’re in the middle of making dinner or baking a pie and, Oopsie Daisy… we’re stuck without a much needed ingredient.  Have no fear, here’s a few simple substitutions you can use (instead) hehe, of the ingredient called for in the recipe…

When in Doubt…Opt for Greek plain yogurt when you need:

Soup Base: 2 Tbsp. Rice Flour and 1 cup Greek plain yogurt

Cream Cheese: Strain plain Greek yogurt in cheesecloth; cover and place into the fridge for 24 hours.

Sour Cream: Plain Greek yogurt and 1 tsp. baking soda added to your dry ingredients

Mayonnaise: 1 cup Greek plain yogurt, sea salt, pepper, 1 Tbsp. Dijon Mustard

Other Substitutions

1 clove Garlic: 1/6 tsp. garlic powder

1 Tbsp. Fresh Herbs: 2 Tbsp. dried herbs

1 tsp. All Spice: 1/4 tsp. cinnamon and 1/4 tsp. ground cloves

1 cup honey: 1 cup agave nectar or 1-1/4 cup sugar and 1/4 cup warm water

1 tsp. Lemon juice: 1/2 tsp. White vinegar

1 cup Dry Bread Crumbs: 1 cup crushed crackers, cereal, corn chips, rice chips


1 cup Dry Bread Crumbs: 2 slices of bread, toasted in the oven, then crumbled or sliced into cubes

1 oz. Baking chocolate: 1 oz. raw cacao nibs


1 oz. Baking chocolate: 3 Tbsp. cocoa and 2 tsp. butter or ghee

1 cup Buttermilk: 1 cup milk (or 1 cup Greek plain yogurt) mixed with 1 Tbp. white vinegar; let sit for 20 minutes.

1 cup Self-Raising Flour: 1 cup all purpose flour mixed with 1-1/2 tsp. baking powder and 1/2 tsp. salt

1 1/2 tsp. Arrowroot: 1 Tbsp. Flour and 1-1/2 tsp. cornstarch

1 Tbsp. Flour for thickening: 1-1/2 tsp. cornstarch or arrowroot

1 tsp. Baking powder: 1/3 tsp. baking soda and 1/2 tsp. cream of tartar

Whole Eggs: Two egg whites for each whole egg and 1 Tbsp. oil

In The News This Week…

Salt-Loving May Seeks to Trim it from NYC Diets

Guiding Stars Site Adds a Nutrition Blog

Celestial Seasonings Explores Facebook “PossibiliTEAS”

Online Programs Can Boost Fruit and Vegetable Intake

Soda Fountains Contained Fecal Bacteria, Study Found

All Fibers May Not Be Created Equal

Target, Giada DeLaurentiis Launch Line of Cooking, Food Products

Cauliflower Cakes

Well, let’s just say I’m on another kick…and this time it’s with cauliflower.  Yes, I had a fabulous date last night with a head of cauliflower…are you jealous?  Yummy; this sweet, milky, almost nutty cruciferous vegetable is at its prime right now (from December thru March) when its in season and most plentiful at local farmers markets and food stores. Cauliflower tops the charts for vitamin C and is also a good source of vitamin K, folate and dietary fiber…perfect for this time of the year when you need to keep your immune system strong and healthy.

Last night, I created a fabulous gluten-free dinner for myself using a beautiful head of cauliflower that I recently purchased at Whole Foods Market.  The combination of fresh cauliflower, avocado and basil added the perfect touch of sweetness with a sharp twist from the onion and crushed red pepper.


  • 4 cups cauliflower florets, broken
  • 1/2 ripe avocado, mashed
  • 3/4 cup egg substitute
  • 4 Fresh basil leaves
  • 1/4 cup sweet onion, sliced
  • 1 tsp. fresh lemon juice
  • 1 tsp. baking powder
  • 1 Tbsp. soy flour
  • Pinch of crushed red pepper flakes
  • Pinch of turmeric
  • Sea salt and pepper, to taste

Optional Toppings

  • Greek yogurt
  • Nutritional yeast
  • Organic tomato sauce


  • Place all ingredients in a food processor or blender; blend until consistency resembles a batter.
  • Mold dough into cakes measuring about 5 inches wide.
  • Heat a skillet over medium heat; spray with cooking spray.
  • Cook for 3 minutes or until brown; flip and cook other side.
  • Serve with a dollop of Greek yogurt, tomato sauce and a sprinkle of nutritional yeast.
  • Enjoy!

In The News This Week…

Food allergy suffers find socializing tricky

Gluten-free sourdoughs might benefit from egg-white foam

Pomegranates seen as breast cancer blockers

Virginia commuters to get Farm Fresh discounts

Kids like veggie choices, but may not eat them

Don’t forget about my 10% off Open Sky discount when you enter the code: REDESIGN

Good throughout all of January.

Happy Shopping!