Emmer-Flour Zucchini Cakes

Ingredients

  • 3 large zucchini, grated
  • 1/4 cup red onion, minced
  • 1 garlic clove, minced
  • 2 large eggs, whisked
  • 1/4 avocado, mashed
  • 1 Tbsp. baking powder
  • 4 Tbsp. emmer flour
  • 2 Tbsp. ground flax seeds
  • 1/4 tsp. chili powder
  • Sea Salt and pepper, to taste
  • Topping: Greek plain yogurt

Directions

  • In a large bowl, combine zucchini, onion and garlic.  Add eggs and avocado; mix well.  Slowly add remaining ingredients; mix until combined.
  • Heat a large pan over medium heat with nonstick cooking spray.  Using a ladle, pour batter onto hot pan making a pancake shape. Reduce heat and flip to ensure each side is golden brown and fully cooked.
  • Transfer to a serving platter.  Serve hot.
  • Enjoy and top with a dollop of Greek plain yogurt.

Today, March 2nd thru next Tuesday, March 9th I am hosting a 15% discount on my Belle Fleur- Jasmine Verbena Candle in my Open Sky Shop.

Enter the code: 15belle upon check-out to redeem this magnificent candle that I light every evening while making dinner in my kitchen.

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Sweet Vegetable Slaw

This is an incredible recipe that I created last night using ingredients from my refrigerator and pantry.  I opted for a unique combination of cashew butter, balsamic vinegar, agave nectar, Greek plain yogurt, pine nuts, Chinese mustard, cinnamon and dulse flakes gently tossed among a ‘slew’ of spiraled zucchini, squash, mango, carrots and cabbage with my Joyce Chen Spiralizer…This sweet n’ savory slaw will have your taste buds dancin’ at your first bite.


Ingredients

  • 1 cup shredded red cabbage
  • 1 mango, peeled and diced
  • 1 zucchini, shredded
  • 1 yellow squash, shredded
  • 1 cup green beans, cut in half
  • 1 red bell pepper, sliced
  • 1/3 cup shredded carrots
  • 4 Fresh basil leaves, finely chopped
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. Chinese mustard
  • 1 cup Greek plain yogurt
  • 1 Tbsp. agave nectar
  • 1/4 cup pine nuts, crushed
  • 1 Tbsp. cashew butter
  • 1/4 tsp. cinnamon
  • 1 Tbsp. dulse flakes
  • Sea salt and pepper, to taste

Directions

  • Using the Joyce Chen Spiralizer, spiral all vegetables.
  • In a large bowl, combine the first eight ingredients.  Gently toss.
  • In a separate small bowl, whisk together the following nine ingredients.  Transfer mixture to a small saucepan and heat over medium heat for 3-4 minutes; stirring frequently.
  • Remove from heat and slowly pour over vegetable and fruit mixture.  Gently toss.
  • Serve warm or chilled.
  • Enjoy!

John Boos, O How I Love Thee…

Honestly, I’ve fallen in love with a cutting board…

The John Boos Cutting Board, that is…and O, how fine it is!

Now, this isn’t just any ol’ cutting board, aside from the fact that it’s incredibly well crafted and aesthetically pleasing to the eye, this John Boos cutting board can handle anything you desire.  The best part? It’s reversible…yes, you’ve heard me correctly, the easy to grip side hand grips allow you to flip the cutting board and start chopping right away on the other side.  I opted for the Maple Board as I think the wood  looks incredibly beautiful on my counter top.  This professional cutting board is cream finished with beeswax and used in many fine restaurants all over the country…now, who wouldn’t love one of these babies in their kitchen?

Today I was hard at work in my tiny kitchen…chopping, dicing, slicing…you name it, I did it!  That’s why good ol’ John Boos came in handy.  I opted for a vegetable stew to warm me up on this chilly December day.

Hearty Chickpea n’ Veggie Stew


Ingredients

  • 2 cups green beans, trimmed and cut in half
  • 2 cups onion, sliced
  • 2 tsp. garlic, minced
  • 1 can chickpeas, drained and rinsed
  • 2 large zucchini, cut into 1″ cubes
  • 2 yellow bell peppers, sliced
  • 1 medium eggplant, cut into 1′” cubes
  • 2 sweet potatoes, cut into 1/2″ cubes
  • 1 3/4 cup all natural tomato sauce
  • 1/4 cup olive oil
  • 1 cup low-sodium vegetable broth
  • 4 fresh basil leaves
  • 1 bay leaf
  • 1/4 tsp. chili powder
  • 1/4 tsp. cinnamon
  • Sea salt and pepper, to taste

Directions

  • In a large stock pot, add onions, olive oil and garlic.  Cook for 2 minutes.
  • Add all remaining ingredients and cook, covered, on low heat for 6-7 hours or until vegetables are tender.
  • Enjoy!

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.

A Gluten-Free Thanksgiving

With a little experimentation and creativity, you can effortlessly tweak your Thanksgiving menu into a gluten-free holiday spectacular.


Appetizers

Make your appetizers simple by offering a variety of cheese, spreads and rice crackers.  Quinoa stuffed mushrooms are a great alternative to wheat- stuffed mushrooms and taste just as delicious; your guests will never know the difference.  Arrange a platter of nuts, seeds and dried fruits for nibbling throughout the evening; your guests will take pleasure in snacking while savoring wine and socializing.

Side Dishes

Cranberry sauce is an easy way to create a fresh, seasonal fruit on your dinner table.  Furthermore, everyone loves mashed potatoes; make a large batch of mashed sweet potatoes; add fresh apples and freshly squeezed orange juice in place of half the butter.  Not a sweet potato fan? Opt for mashed yams and top with a drizzle of honey and a sprinkle of cinnamon.  Roasted carrots and parsnips are a great way to incorporate tender, root vegetables onto your turkey table; simply chop into fry-like shapes, drizzle with olive oil and a dash of nutmeg, sea salt and pepper; spread on a baking sheet to roast in the oven until crispy.  Roasted cauliflower is a tasty side dish alternative; toss chopped cauliflower florets in a mixture of turmeric, rosemary, balsamic vinegar and olive oil before baking.   Green vegetables such as broccoli rabe, Brussels sprouts, green beans and asparagus pair nicely sautéed with olive oil and slivered almonds.  If you and your guests are more inclined to dine on soup before your main meal, create a warm butternut squash or apple pumpkin soup with gluten-free croutons and a dollop of Greek yogurt.

Main Meal

When selecting a bird, be sure to carefully check the label to ensure the turkey does not contain hormones, pesticides or additives.  Compliment your turkey with a unique twist to awe your guests and create a mouthwatering feast.  Gluten free stuffing is an easy alternative to bread stuffing using apple cider vinegar, brown rice, quinoa, dried cranberries, ground nuts and herbs.  Create a sweet herb rub by adding a touch of honey or agave nectar to fresh herbs, sea salt and pepper, creating a sweet and savory turkey topping.  Create gluten-free gravy combining cornstarch or arrowroot with water and chicken stock.

Desserts

Fear not, there are countless ways to prepare healthy, gluten-free desserts to satisfy any sweet tooth on a crisp autumn evening.  Create a fresh fruit crumble using your favorite harvest fruits and gluten-free flour along with a touch of cinnamon and nutmeg; top it off with Greek yogurt and fresh mint. Pumpkin pie is a staple at the Thanksgiving table; create the crumbs for this holiday must-have with crumbled gluten-free crackers, cereal or puffed rice. Pumpkin muffins are always a hit; try using tapioca starch and canned pumpkin to create a moist consistency.  Zucchini quinoa cake is another unique dessert; top this tasty treat with unsweetened coconut and powdered sugar.  Each of these gluten-free treats can be topped off with fresh cranberries and figs, a sprig of fresh herbs, a dash of cinnamon and a dollop of Greek yogurt.

 

And take a looksy at the POM Wonderful homepage where I’m featured as the POM Wonderful Blogger with my tasty Thanksgiving POM Recipes.

Stonyfield Oikos Recipe: Orange Zest Chicken Gyros

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I have been eager to share with all of you my fabulously delicious Oikos Greek yogurt recipe for the Stonyfield Oikos contest.

I created this yummy recipe last week.  As all of you know, I am a huge fan of Oikos Greek yogurt and always have at least one container in my fridge at all times.  It’s incredibly versatile and I often use Oikos in my morning breakfast, afternoon smoothies, lunchtime tuna salads and evening marinades.

This time around, I opted for creating a fun ‘finger-food’ meal, which is perfect for lunch or dinner.  If you are a vegetarian, feel free to substitute the chicken with tofu, seitan or another alternative.


Ingredients

  • 1 lb. skinless chicken breasts
  • 4 Tbsp. Oikos Greek plain yogurt
  • 3 cloves garlic, chopped
  • Juice of 1 small orange
  • 1 medium tomato, sliced
  • 5 scallions, chopped
  • 5 pitas (without pockets)
  • 1 Tbsp. dried cilantro
  • 1/2 tsp. curry powder
  • 1/4 cup kalamata olives, finely chopped
  • 1/2 cup baby portabello mushrooms, finely chopped
  • 1 Tbsp. orange zest
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. olive oil
  • Sea salt and pepper, to taste

Yogurt Dressing

  • 2 (16  ounce containers) Oikos Greek yogurt
  • 1/4 cup shredded zucchini
  • 1/4 cup shredded carrots
  • 2 cloves garlic, crushed
  • 1 tsp. apple cider vinegar
  • 1 tsp. spicy mustard
  • Sea salt and pepper, to taste
  • Dash of olive oil

Directions:

  • In a large bowl, whisk garlic, orange juice, orange zest, vinegar, oil and cilantro.  Slowly add chicken and rub to ensure coating of the marinade.  Cover and place in the refrigerator for 1 hour.
  • Pour a dash of olive oil into a large skillet, cook chicken fully; toss to ensure even cooking.
  • Once chicken is fully cooked, set aside to cool and slice onto a serving platter.  Sprinkle with sea salt and pepper.
  • Place each pita in a skillet sprayed with cooking spray; heat for 10-15 seconds per side over medium heat.
  • Top each pita with chicken, tomatoes, mushrooms, olives, scallions and dressing.
  • Enjoy!

Directions for Yogurt Dressing:

  • Strain yogurt with a cheese cloth over a medium sized bowl; let sit overnight to release moisture.
  • Shred zucchini and carrots.
  • Combine yogurt, shredded zucchini, shredded carrots, vinegar, mustard, salt and pepper; mix well.
  • Refrigerate for 1 hour.
  • Drizzle olive oil on top before serving.

Be sure to visit the Oikos Facebook fan page at: http://www.facebook.com/oikos and the Oikos website here for more tasty Greek yogurt recipes.



Harvest Pumpkin Tofu Frittata

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I was bit by the frittata bug last week and made this for a quick and easy breakfast dish, which then turned into a few meals throughout the week.  Aside from this tasty breakfast, I created an afternoon frittata lunch over arugula, pistacios and fresh figs and  a hearty supper earlier this week atop  al dente buckwheat noodles, tomato sauce and vegan Parmesan cheese.

Over the years my clients have asked me, “What’s the difference between a frittata and an omelet?” Good Question, isn’t it?  Well, in case you are unsure of the answer…the main difference between these two is simply that omelets traditionally have the eggs cooked and folded around the filling, while a frittata gets everything mumbled, jumbled and mixed together.  I serve my frittatas at room temperature, which makes them a convenient option for ‘Cooking Once, Eating Twice’ through creating lunch and dinner plates.  The thought of frittatas reminds me of getting together with friends over brunch and gives me a cozy feeling inside…suddenly it’s not about the frattata anymore, yet the overall enjoyment of a versatile dish that can be enjoyed by one (me) or a large group.  For me, there’s nothing like a light egg dish combined with your favorite veggies and herbs, topped with a dollop of Greek yogurt, tomato sauce and vegan Parmesan cheese.  Now, doesn’t that sound delicious?

Frittatas are a wonderful way to add a variety of veggies (and leftovers) to your meal; the flavor combinations are unlimited…simply let your imagination guide you when choosing what’s available in your fridge.  It’s quite easy to experiment and hard to go wrong when creating your frittata masterpiece…it’s a fun, effortless way to whip up a quick meal anytime of the day. My  flavorful pumpkin tofu frittata is packed with health benefits, which come from its rich source of vitamins A, C and K.

Ingredients

  • 1 cup onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup zucchini, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup canned pumpkin
  • 2 cups kale, finely chopped (stems removed)
  • 1/2 cup sun dried tomato, chopped
  • 1/4 cup vegetable broth
  • 2 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 5 oz. firm tofu, drained
  • 2 eggs (or egg substitute)
  • 1 egg white
  • 1 Tbsp. dried oregano
  • 1/4 tsp. turmeric
  • 2 Tbsp. fresh parsley, finely chopped for garnish
  • Optional Toppings: Greek yogurt, tomato sauce, vegan Parmesan cheese

Directions

  • Prepare and chop all vegetables.
  • Puree tofu with eggs and egg whites, canned pumpkin, dried oregano and turmeric in a blender.
  • Heat 2 Tbsp. vegetable broth with 2 Tbsp. olive oil in a large pan over medium heat; let sit for 1 minute, or until it starts to steam.
  • Add onion, garlic, zucchini, bell pepper, kale and sun dried tomatoes; saute for 1 minute over medium heat.  Stir often.
  • Add 1/4 cup vegetable broth and balsamic vinegar.  Pour tofu mixture over veggies, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes.
  • Remove from heat and sprinkle with chopped parsley.
  • Serve warm or at room temperature.
  • Enjoy!

Here are some recent articles ‘In The News’ that I  thought I’d pass along:

5 Superfoods About To Make It Big

Diets That Promote Health and Always Have

How Your Toddler Can Get The Nutrients He Needs

Moms Spend Wisely