I’m happy to introduce my tasty Nature’s Pride bread recipe for Foodbuzz. I created this tasty dish last night…September has me yearning for hearty meals and I thought this butternut squash bread pudding would be a great way to get you in the mood for Fall…the leaves turning…the pumpkins and corn stalks appearing…

I opted for a slight variation on the basic bread pudding, as I decided to include some extra fiber and nutrients in the Rainbow Swiss Chard, ground flax seeds and ground almonds which add a nice subtle yet extraordinary flavor to this sweet butternut squash.  I also used almond milk, which has a nice n’ sweet taste yet is not to heavy to weigh down the pudding base.  And why not top it off with a bit of goat cheese?  You simply can’t go wrong with this recipe..it’s sure to please a crowd and tastes great every time…

Happy Fall!

Ingredients

• 3 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes
• 4 Tbsp. olive oil
• 2 tsp. sea salt
• 1 tsp. chili powder
• 2 Tbsp. ground flax seeds
• ¼ cup blanched almonds, finely ground
• 6 eggs
• 2  ½ cups almond milk
• 5 Tbsp. white balsamic vinegar
• 2 Tbsp. spicy mustard
• 10 pieces Nature’s Pride Soft Honey Wheat bread, torn into 1-inch pieces (about 10 cups)
• ¾ cup shallots, chopped
• 1 lb. Rainbow Swiss Chard, chopped
• 1 cup goat cheese
• 2 Tbsp. fresh basil, finely chopped

Directions

• Preheat oven to 400°F.
• Gently toss squash with 2 Tbsp. olive oil; set on a baking sheet. Sprinkle with sea salt, chili powder, ground flax seeds and ground almonds; bake until squash is tender approximately 25-30 minutes.
• In a large mixing bowl, whisk eggs. Add almond milk, balsamic vinegar, mustard, and a sprinkle of sea salt; whisk to blend. Add Nature’s Pride Soft Honey Wheat bread pieces; gently fold into egg mixture. Set aside for 40 minutes, stirring occasionally.
• Meanwhile, heat 2 Tbsp. oil in large pot over medium-high heat. Add shallots and sauté until soft, approximately about 5 minutes. Add Rainbow Swiss Chard; cover and cook 2 minutes. Uncover and stir until Swiss Chard is wilted, approximately 5 minutes.
• Reduce oven temperature to 350°F. Prepare a baking dish with nonstick baking spray. Transfer half of bread from egg mixture to the prepared baking dish, arranging to cover most of dish. Spoon half of Swiss Chard over bread. Spoon half of squash over bread and Swiss Chard; sprinkle with half of the goat cheese. Repeat with remaining bread, Swiss Chard, squash, and goat cheese. Pour remaining egg mixture over bread pudding.
• Cover bread pudding with foil. Bake for 25 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, approximately 25 more minutes.
• Preheat broiler; broil pudding for 2 minutes.  Remove from broiler and sprinkle with fresh basil.  Cool and serve.
• Enjoy!

This is a wonderful salad to enjoy for tasty lunch, dinner or a mid-afternoon snack scooped into hollowed-bell peppers, zucchini boats and tomatoes.

Ingredients

• 1 pkg. firm tofu, drained and rinsed
• 2 tbsp. curry powder
• 1/4 cup dried cranberries
• 4 cups fresh baby spinach
• 1 (6 oz.) container Greek plain yogurt
• 1/4 cup shredded purple cabbage
• 1/4 cup unsweetened coconut flakes
• 1/4 cup cooked brown rice
• 1/2 cup red grapes, halved
• 2 tbsp. white balsamic vinegar
• 2 tbsp. organic salsa
• 1/4 cup sunflower seeds
• Dash of Sea Salt and freshly ground white pepper, to taste

Directions

1. Press firmly on tofu to remove all excess water.  Place a heavy object such as a book or a brick atop a clean paper towel and the block of tofu.  Allow to sit for 30 minutes.  Remove tofu and slice into 1 inch cubes.
2. In a large bowl, combine all ingredients.  Gently toss to combine.
3. Serve chilled.
4. Enjoy!

And Now…For my Spa Giveaway

The contest, “Social InSPAration,” is running from  today, August 2nd thru August 6th. This is a fun and easy way for your chance to win a 90 minute spa treatment at The Spa  at The Surrey, which is the only Upper East Side Manhattan location to  receive the highly regarded Darphin scrub.

It just takes three easy  steps to be entered to win:

1. Follow The Surrey on Twitter @SurreyHotelNYC
2. Become a fan of the Spa at The Surrey on Facebook (http://www.facebook.com/pages/New-York-NY/Spa-At-The-Surrey/141275545883553?ref=ts)
3.  And lastly, post on the Spa at The Surrey’s Facebook wall which  treatment on their spa menu you want to experience most and why.

Last night I decided to whip up a cooling gazpacho sauce to take off the nonstop heatwave that we’re feelin’ here in Manhattan…it surely has been a bit too hot to turn on my oven and strike up the stove, so I opted for a fresh gazpacho sauce which I drizzled atop my tilapia dinner.

This sauce was the best idea because I was instantly rejuvenated and felt like  new person after sweating in this sweltering heat all day…So, why not get creative when making a gazpacho sauce and toss in some blanched almonds, agave and balsamic vinegar to add the perfect hint of pure sweetness to my fresh cucumbers and tomatoes.

Ingredients

• 2 cups cucumbers, coarsely chopped
• 1 Heirloom tomato, chopped
• 1 cup scallions, coarsely chopped
• 3/4 cup fresh cilantro
• 1/2 cup slivered blanched almonds
• 3 Tbsp. olive oil
• 2 Tbsp. balsamic vinegar
• 1 tsp. agave nectar
• Pinch of chili powder
• Pinch of sea salt and white pepper
• Chives for garnish

Directions

• In a food processor, combine all ingredients; blend until well combined.
• Serve atop fresh fish, tofu, salads or any summertime dish.  Garnish with chives.
• Enjoy!

Do you enjoy making cooling meals during the summer days? If so, I’d love to hear your recipe for chilled go-to entrees.

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.

Here’s a tasty spin on the classic hummus platter…I opted to toss in fresh beets for a sweet flavor without the added sugar.  Beets are a wonderful source of folate, potassium, dietary fiber and manganese…This beautiful Beet Hummus is incredibly tasty and pairs well as a dip for crudites, fruits or crackers as well as an amazing spread on sandwiches and bagels.

Ingredients

• 5 large beets, scrubbed, cooked and cubed
• 1/2 ripe avocado, peeled, cored and sliced
• 1/2 cup macadamia nuts
• 2 Tbsp. lemon juice
• 2 small cloves garlic, minced
• 1/4 tsp. white balsamic vinegar
• 2 Tbsp. fresh cilantro
• Pinch of sea salt and pepper

Directions

• Combine all ingredients in a food processor; pulse until smooth.
• Transfer to a serving dish and enjoy with gluten free crackers, pretzels and crudites.
• Enjoy!

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This weekend, as I wandered through the food store, I came across a beautiful array of sweet potatoes…How could I resist?  I picked up a few large taters and headed home to make a new ‘chip’ creation.  These chips are the perfect nibble for an afternoon snack dipped into guacamole, Don Sabrosa Salsa and Greek yogurt or crushed atop a green salad for lunch…either way, they’re quite delish and I’m sure your taste buds will thank you when you’re reaching for these chippers and not a bag of Lay’s…

Ingredients

• 4 large sweet potatoes
• Grapeseed oil, to coat
• 1 tsp. O California White Balsamic Vinegar
• 1/4 tsp. cinnamon
• 1/2 tsp. lemon juice (freshly squeezed)
• 2 Tbsp. ground flax seeds
• 1/4 tsp. sea salt
• Pinch of black pepper

Directions

• Preheat oven to 350 degrees.
• Wash and scrub sweet potatoes.  Pat dry.
• Slice sweet potatoes using a mandoline slicer or sharp knife into ‘chips.’
• Combine all ingredients in a large mixing bowl; gently toss to coat all sweet potato ‘chips’.
• Spread chips onto baking mats and bake one tray at a time for 25-30 minutes or until crispy.
• Enjoy!

Last night, I got to thinking…its been quite some time since I’ve whipped up a guacamole, so I picked up an avocado at my corner farmer’s market and decided to get creative…how creative? Well, while at the farmer’s market I stumbled upon a fresh batch of sweet snow peas and a beautiful bundle of asparagus…I simply couldn’t resist and I purchased these incredibly fresh veggies to bring home and have a bit of fun creating a new guacamole recipe…after a bit of altering and tasting, I had perfected my new ‘guac’ and this may be the best one yet.  I present to you…my newest guacamole creation…

Ingredients

• 5 Tbsp. vegetable broth
• 1 medium onion, coarsely chopped
• 4 medium cloves garlic, coarsely chopped
• 2 cups fresh snow peas
• 1 1/2 cups asparagus, chopped into 1 inch pieces
• 4 Tbsp. sunflower seeds
• 1 ripe avocado, peeled, cored and chopped
• 1 tsp. white balsamic vinegar
• 4 Tbsp. freshly squeezed lemon juice
• 3 Tbsp. lemon zest
• 3 Tbsp. fresh parsley, chopped
• 1/8 tsp. chili powder
• 1 tsp. flax seeds
• Sea salt and pepper, to taste

Directions

• Heat vegetable broth in a small skillet over medium heat.  Add chopped onion and garlic; saute until onions are translucent.  Add snow peas, asparagus, sunflower seeds, sea salt and pepper; heat for approximately 4 minutes.
• Transfer snow pea mixture into a blender or food processor.  Add avocado, white balsamic vinegar, lemon juice, lemon rind, chopped parsley, sea salt and chili powder; puree until desired consistency.
• Serve at room temperature 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!

Last evening, I created a delicious dinner for myself…I spent my afternoon in the long lines of Whole Foods Market at Columbus Circle…after waiting online and fighting the New Year’s Eve crowds (at 3 PM), I was a happy camper with my fresh piece of sole, parsley, cilantro, onions, tomatoes and kale.

I created a tasty dish, quite simple, in fact…I simply cooked the fillet on the stove top, covered, with a touch of low sodium vegetable broth, sea salt and freshly ground white pepper.  Once the fillet was cooked, I served it over steamed kale and my new concoction ‘Spicy Cilantro Salsa’.

Spicy Cilantro Salsa

Ingredients

• 1/4 cup Greek plain yogurt
• 2 Tbsp. spicy, stone ground mustard
• 1 small tomato, finely diced
• 2 Tbsp. fresh cilantro, finely chopped
• 2 Tbsp. fresh parsley, finely chopped
• 1/4 cup sweet onion, finely chopped
• 2 Tbsp. lemon juice
• 1 Tbsp. balsamic vinegar
• 1 tsp. dulse flakes

Directions

• Simply combine all of the above ingredients into a medium sized bowl and mix well.
• Serve chilled or at room temperature atop fillet of sole, steamed kale and blanched sweet onions.
• I served my sole with an additional dollop of Greek plain yogurt and salsa (gotta love the extra’s, hehe) as you can see in my picture below.
• Enjoy!

Happy New Year Bloggies!

How adorable are these cute little gingerbread men and women? I couldn’t resist…as with every year I have to make my special gingerbread people.  It’s a fun, festive ritual that I take part in and enjoy every second of the process from grading cutting shapes with my cookie cutters to decorating the clothes and features on the gingerbread people.  Here is a wonderfully delicious gingerbread recipe that will surely compliment your gingerbread house this season.

I was so excited to make these gingerbread guys and gals because I used two of my new Open Sky products, my Winco Aluminum Rolling Pin, which was fabulous and created an even and smooth surface for my cookie cutters and my Copper Bowl, which was perfect for mixing my ingredients to create the gingerbread dough.

Ingredients

• 2 cups all-purpose flour
• 3 cups whole-wheat flour
• 1 ½ tsp. baking soda
• 1 ½ tsp. cinnamon
• 1 tsp. ginger
• ½ tsp. cloves
• ½ tsp. salt
• 2 Tbsp. wheat germ
• ¼ cup ground flax seeds
• 1 stick butter, unsalted and softened
• 1 tsp. honey or agave nectar
• ¼ cup oil
• 1 cup sugar or stevia
• 1 egg
• 1 cup molasses
• 2 Tbsp. balsamic vinegar

Directions

• Preheat oven to 350°F. Coat several baking sheets with cooking spray or line with parchment paper.
• In a large bowl combine whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves, flax seeds, wheat germ and salt; mix well. Beat butter, honey, oil and sugar in another large bowl with an electric mixer until it forms a creamy texture.
• Add egg, molasses and balsamic vinegar; beat until combined. Add the dry ingredients and stir to combine.
• Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled, at least 3 hours or overnight.
• On a floured surface, roll each portion separately to create a 1/4 inch thickness. Cut cookies using cookie festive cutters. Combine scraps and roll dough again to make additional cookies.
• Place cookies on baking sheets.
• Bake the cookies, about 10 to 12 minutes or until golden brown.
• Transfer to a wire rack to cool.
• Decorate with icing and personalize each gingerbread man and woman.

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