Last night I ventured to one of my favorite foodie spots here on the Upper East Side of Manhattan… Eli Zabar’s.

Enough said…I am in heaven every time I step foot into this foodie wonderland…fresh produce, beautiful flowers, delicate desserts, homemade prepared dinners…

The smell of fresh herbs…the sound of running water and the joy of all the adorable holiday festive decorations on each floor…

Have you ever been to Eli Zabar’s?  If not, you are truly missing out and I highly recommend stopping by for a sure taste bud pleaser…

I picked up some fresh asparagus, escarole, watercress and dill along with a bundle of  beautiful cashews to create this delicate vegan salad…

It has the perfect hint of natural sweetness from the dill, agave and balsamic along with a tad touch of tartness from the escarole and finally a refreshing crunch in each bite of watercress and asparagus…

I leave you with…my newest creation…

My go-to side salad for any meal …

Enough Said …

Asparagus Salad

Ingredients

• 2 lbs. fresh asparagus, cut into 1 inch pieces
• ¼ cup red onion, chopped
• 2 cups escarole leaves
• 1 cup watercress
• 1/3 tsp. crushed red pepper

Directions

In a large bowl, toss asparagus with onion, escarole, watercress and crushed red pepper.  Gently toss with cashew mayonnaise (recipe below).

Cashew Mayonnaise

Ingredients

• 1/3 cup white balsamic vinegar
• 1 tablespoon agave nectar
• ¼ cup olive oil
• 1/3 cup cashews
• 1 Tbsp. fresh dill
• 1/8 tsp. sea salt

Directions

1. In a blender, combine vinegar and honey on high until well combined
2. Slowly add olive oil and cashews.
3. Add sea salt; blend until soft and creamy.

And if you’re a fan of cookin’ with Lee & Perrins, be sure to check out Shine At Dinnertime …

I am happy to announce that one of my favorite Gluten-Free (and incredibly tasty) snacks, ‘Sahale Snacks’ is now available in Seattle’s Best Coffee.  So, with this exciting news, I’ll be sending the winner of my Sahale Snacks Giveway a sample of each of the two flavors that are offered at Seattle’s Best Coffee.
Last week, Valdosta and Sing Buri nut blends debuted at Seattle’s Best Coffee counters in convenient 2-ounce pouches — enough to share with a friend over coffee or to satisfy a morning and an afternoon snack craving.  I surely stash these lil’ babies in my desk drawer…you surely can’t beat the crunchy, sweet n’ savory blend of nuts, seeds, dried fruits n’ spices in your morning oatmeal, atop your lunchtime salad, as an afternoon pick-me up to beat the 3PM slump…in your evening stir-fry or enjoyed as a dessert nibble atop Greek yogurt.

Sahale Snacks’ rich and peppery Valdosta Pecans pair especially well with Seattle’s Best Coffee winter beverages, like Vanilla Cinnamon Latte. The spicy and exotic Sing Buri Cashews make a lively accompaniment to tea, espresso, and brewed coffee drinks.

Sahale Snacks Valdosta is a blend of lightly spicy pecans, sweetened, dried cranberries and orange zest. The flavor combination echoes flavors of the American South and will pair especially well with Seattle’s Best Coffee winter beverages, like Vanilla Cinnamon Latte.

Sahale Snacks Sing Buri is made with cashews glazed with soy sauce and lemongrass combined with dried pineapple, peanuts, and sesame seed – all lightly dusted with mild Chinese chili. This aromatic blend is reminiscent of a flavorful Thai dish and makes a lively accompaniment to tea, espresso, and brewed coffee drinks.

And in honor of these two tasty new flavors, I thought I’d create a fancy, schmancy recipe using Sahale Snacks to show you just how easy it is to include them into your everyday eats…

Sweet Cocoa Nutty Bites

Ingredients

• 1 cup Sahale Snacks Honey Glazed Almonds
• 1 cup Sahale Snacks Cranberry Cashews
• 1 cup rolled oats
• 2 Tbsp. agave nectar
• 2 tsp. almond extract
• 1/4 cup coconut oil
• 1 tsp. cinnamon
• 1 Tbsp. cocoa powder

Directions

1. In a food processor, combine Sahale Snacks Honey Glazed Almonds and Cranberry Cashews; process until smooth.  Slowly add oats, agave nectar, almond extract and coconut oil.  Process until smooth consistency.
2. Transfer to a mixing bowl; using hands form into golf-sized balls.
3. Roll each ball first in cinnamon, then in cocoa powder to coat completely.
4. Transfer coated balls onto a baking sheet lined with parchment paper.
5. Place into the freezer for 25 minutes.
6. Enjoy!

To Enter my Sahale Snacks Giveaway, simply:

Visit the Sahale Snacks website and tell me which flavor you’d like to try.

I of course, love them all, but if I had to choose…I’d surely go with the Southwest Cashews or the Cranberry Pecans, which are a staple in my pantry as they always seem to add such a perfectly crunchy yet creamy consistency to any dish or just simply nibbled on alone right out of the bag

…(which I do quite often, hehe)…

Have you ever tried Sahale Snacks? If so, what are your favorite flavors?

I’ll be picking a winner on Friday, October the 1st at 5PM EST.

Good Luck.

And, speaking of contests…I’m in the running to become “The Next Food Blog Star”

You can VOTE FOR ME HERE by giving me a RED HEART

(You’ll have to create a log in/sign up for Foodbuzz to give me a RED HEART Vote)

…as I enter Challenge #2 …with my delicious Arabic creation below, vote for me to inch one step closer to being the Next Food Blog Star!

Thank you for your support….

I know what your thinking…’Amie, you’re crazy for baking a cake when it was 98 degrees here in Manhattan all week’…But, I just had to … I had a yearnin’ for some bakin’ and when I get the yearnin’ … I make it happen. I took a nice stroll over to the newest Whole Foods Market on the Upper West Side (which is honestly my new home because I love it o’ so much, hehe) to purchase some fresh grapefruit, poppy seeds and an exceptionally pure olive oil.

I choose a few ruby red grapefruits that were incredibly tender and juicy…I simply couldn’t resist.  By the time I got back to my lil’ apartment, I had created a gluten-free masterpiece in my mind.  I leave you with my latest creation…the best cake I’ve made yet and let me tell you, this one will surely knock your socks off…

Ingredients

• 3 large eggs
• 2 cups stevia for baking
• 1 cup olive oil
• 1 ½ cups almond milk
• 4 tablespoons fresh grapefruit
• 1 tablespoon fresh grapefruit zest
• 2 cups almond flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1/4 teaspoon poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• Greek yogurt, for topping
• Agave nectar, for topping

Directions

1. Preheat oven to 350 degrees; spray a 9-10” round spring-form pan with non-stick baking spray and set aside.
2. In a large mixing bowl, whisk eggs and sugar.
3. Slowly add oil, almond milk, grapefruit juice and zest; mix well to combine.
4. In a separate bowl, mix together almond flour, baking powder, cinnamon, chili powder, poppy seeds, baking soda and sea salt.
5. Add the dry mixture to the wet mixture; mix well to combine.
6. Transfer batter into a 9-10” round greased pan.
7. Bake for 40-45 minutes.
8. Remove from oven and set aside to cool for 20 minutes.  Gently remove the cake, place onto a platter to cool completely.  Serve with a dollop of Greek yogurt and a drizzle of agave nectar.
9. Enjoy!

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.

This recipe is 100% gluten-free, however it does contain tree nuts, which can cause severe allergic reactions, not unlike gluten poisoning. When Epi Pens aren’t available to counter anaphylactic shock, EMR can help medical staff save vital time in an
emergency.

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

Last night while walking home from work, I passed not one but two Crumbs Bakery’s, which are famous for their cupcakes…one glance into the adorable bakery is all it took for me to scurry home and bake these tasty gluten-free red velvet muffins…I opted for a pinch of coconut and a handful of pistachios to add a sweet n’ crunchy kick.  These babies are made with roasted beets for an all-natural rich, red velvet hue.

Ingredients

• 1 1/2 cup roasted beets, shredded
• 1/2 cup coconut oil
• 2 eggs or egg substitute
• 1/4 cup agave nectar
• 1/4 cup pistachios, ground
• 1/2 tsp. gluten-free vanilla extract
• 1 cup gluten-free baking flour (rice, bean, etc.)
• 1/2 cup cocoa powder
• 3/4 cup coconut flakes
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Toppings

• Greek plain yogurt (I use Fage for its thickness) or dairy-free alternative
• Additional coconut flakes
• Additional pistachios, ground

Directions

• Preheat oven to 350 degrees.
• Shred beets in a food processor.
• In a large bowl, combine all wet ingredients.
• In a separate large bowl, combine all dry ingredients.  Slowly add wet mixture to dry mixture; mix well.
• Transfer batter into muffin tins; fill to the top.
• Bake for 35-40 minutes.
• Cool on baking racks.
• When muffins are at room temperature and ready to serve, top each muffin with a dollop of Greek yogurt and a sprinkle of coconut and pistachios.
• Enjoy!

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

Ready for the big game on Sunday?

Here’s a quick and easy recipe that will have your Superbowl fans begging for more.

Ingredients

• 1 cup gluten-free vegetable broth
• 1 Roma tomato, sliced
• 1 cup organic tomato sauce
• 1 large sweet onion, finely diced
• 2 scallions, finely chopped
• 1/4 cup sliced black olives
• 1 tsp. chili powder
• 1 tsp. agave nectar
• 1 cup SoyaKaas Gluten-Free, Dairy-Free Cheddar Cheese, shredded
• 1 cup SoyaKaas Gluten-Free, Dairy-Free Jalapeno Cheese, shredded
• 1 tsp. oregano
• 1/2 tsp. ground cumin
• 1/6 tsp. ground sage
• Dash of sea salt and pepper
• 2 cups shredded chicken or turkey
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups organic corn or rice chips
• 4 Tbsp. fresh cilantro, chopped
• Toppings: Greek plain yogurt, guacamole, organic salsa

Directions

• Preheat oven to 350 degrees.
• In a large bowl, combine vegetable broth, tomato sauce, tomato slices, onions, scallions, olives, spices, agave nectar, sea salt and pepper to form a sauce.  Set aside.
• Spray a casserole dish with cooking spray.  Layer half of the chicken, then beans, then half of the sauce, Cheddar Cheese, Jalapeno Cheese and tortilla chips.
• Repeat layers, ending with cheese on the top.
• Bake for 40-45 minutes or until casserole is bubbling and cooked.
• Garnish with cilantro and top with a dollop of each: Greek plain yogurt, guacamole and salsa.
• Enjoy the Game!

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!
  

Here’s a great recipe for some guilt-less chicken fingers for all of you chicks watching your figures!

Ingredients

• 4 boneless chicken breasts
• 1/2 cup oat bran
• 1/2 cup wheat germ
• 2 Tbsp. ground flaxseeds
• 1/4 cup ground macadamia nuts
• 1 egg white, lightly whisked
• 3/4 cup low sodium vegetable broth
• Dash of cumin
• 2 Tbsp. dried rosemary
• Dash of Nu-Salt and pepper

Honey Mustard Dipping Sauce

• 2 Tbsp. agave nectar
• 2 Tbsp. grain mustard
• 2 Tbsp. Greek plain yogurt
• Dash of balsamic vinegar

Directions

• Preheat oven to 400 degrees. Prep baking sheet by lining it with parchment paper.
• Cut chicken breasts into desired sized nugget pieces. Set aside.
• Combine all dry ingredients in a large Ziploc bag.  Seal the bag tightly and shake well until completely mixed.  This will be used as your coating mixture.
• In a medium sized bowl, combine the low-sodium vegetable broth and egg white.  Dip each piece of chicken into the broth/egg white mixture, then dip into the coating mixture ensuring each piece is well coated.
• Place coated chicken pieces on the baking sheet.  When the sheet is full, place into the oven and bake for 15 minutes or until golden brown.
• While the chicken is cooking in the oven, combine the ingredients for the honey mustard in a small bowl and beat with an electric mixer for 1 minute on medium speed to ensure a ‘whipped’ dip.
• Serve with homemade honey mustard dipping sauce.
• Enjoy!