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 yet another one of my famous ‘healthy french fry’ recipes, however, this time I am using carrots! What a great way to get a nice dose of Beta Carotene!

Ingredients

• 6 Large, fresh carrots, cut into fry-like shapes
• 1 Tbsp. Olive Oil
• Dash of Sea Salt and pepper
• 1 tsp. Smoked Paprika

Directions

• Preheat oven to 400 degrees.
• Slice carrots diagonal into ‘french fry’ strips and place on a baking sheet.
• Drizzle with olive oil, sea salt and pepper.
• Sprinkle with smoked paprika.
• Bake for 30-40 minutes.  Be sure to mix the carrots on the baking sheet every 10 minutes
• Enjoy!

Enter for your chance to win a box of 1 2 3 Gluten Free Scrumdelious Cookies and Devil’s Food Chocolate Cake Mix Giveaway!

Simply leave me a comment on this post telling me why you’d like to try 1,2,3 Gluten-Free products and I will pick a random winner on Wednesday morning.

Good Luck!

Ever wonder how to get your kids involved in the kitchen? Here are a few tips that I offer to my clients…whether you have young children, nieces, nephews, neighbors, family or friends…these tips are sure to get your little ones active and entertained in the kitchen.

• Cucumber Caterpillar: Slices of cucumber held together with natural peanut butter. Place the Caterpillar on ‘greens’ to look like grass.
• Taco or Burrito Bar: Serve brown rice, black beans, onions, hot peppers, sprouted grain or gluten free tortillas, broccoli, arugula, cauliflower, guacamole and  salsa.  Add nuts, seeds and spices in tiny serving dishes to jazz up the flavors!
• Salad Bar: Spin your greens in a salad spinner, then dress dry greens with a lime dressings made by combining sesame oil, fresh lime juice, low-sodium tamari, cayenne pepper, agave nectar, balsamic vinegar and water.
• Mashed Potato Parfaits- Sweet Potatoes, Parsnips and carrots mixed together…topped with raisins, cinnamon, shredded coconut and agave nectar
• Individual Pizzas: Pre-heat oven to 400 degrees.  Choose gluten free or sprouted whole grain tortillas, caramelized onions, spinach, red onion, mushrooms, kalamata olives, artichokes, fresh basil, olive oil and balsamic vinegar.  Add each ingredient atop each tortilla and bake for 20 minutes.
• Panini Party: Gluten Free or sprouted whole grain bread, SoyaKaas Gluten Free/Dairy Free cheese, tomato slices, eggplant slices, fresh basil leaves, balsamic vinegar, avocado, zucchini and squash slices.  Add all ingredients to 2 slices of bread.  Place onto a panini maker (sprayed with cooking spray); cook until cheese is melted and veggies are warm and cooked.  Dip into marinara (red) sauce.
• Stir-Fry: Switch up your usual recipe with unique grains such as millet, quinoa or buckwheat.
• Fruit Salad: Add exotic fruits to spice up the flavors.  Use a melon baller and serve in a wine glass to add to the allure of this meal.  Add a dollop of plain Greek yogurt atop each fruit salad serving and sprinkle with cinnamon and stevia.
• Slaw Wraps: Cabbage, celery, carrots, bok choy, mushrooms, peppers, snap peas, bean sprouts, snow peas, green beans and Napa Slaw can easily be combined and wrapped in rice paper.  Liven up this dish by pairing it with a special sauce of grapefruit juice, ginger, balsamic vinegar, lemonade and seeds such as pumpkin and sunflower.  Toss with fresh apples or cumin roasted chick peas.  Adding berries such as blackberries, raspberries and cherries add a nice antioxidant punch to these wraps.
• Peanut Butter Chicken Fajitas: The best way to make a good peanut sauce is by combining organic peanut butter, fresh ginger, cayenne pepper, agave nectar and low-sodium tamari/soy sauce.
• Frozen Basil and Banana Pops: Blend together 2 cups ice, 2 cups fresh basil leaves, 1 ripe banana, 1 cup fresh mint leaves, 1 1/2 cups water, 1/2 cup agave nectar in a blender.  Blend well and pour into glasses! This is a wonderful treat for a healthy dessert!

Have fun and experiment with some of my ideas above…Getting the kids active in the kitchen is fun…and who knows, your kids may just start to ‘enjoy’ their veggies!!!

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!

Last night, instead of heating up my Turkey Day leftovers…I decided to whip up a tasty cauliflower soup with crunchy gluten-free croutons.  The vegetable stand on my corner had the most beautiful heads of cauliflower this morning on my way to work and I simply couldn’t resist…

Ingredients

• 3 Tbsp.olive oil
• 1 onion, sliced
• 3 cloves garlic, sliced
• 2 heads cauliflower, cut into florets
• 1 Tbsp. agave nectar
• Dash of cinnamon
• Dash of red pepper flakes
• ½ cup white wine
• 1½ quarts vegetable stock
• 4 thyme leaves
• 2 bay leaves
• 1 cup Greek plain yogurt
• 2 Tbsp. white balsamic vinegar
• Sea salt and fresh ground pepper, to taste

Toppings

• 2 cups gluten free bread, cut into cubes
• 1 cup reserved cauliflower, cut into florets
• ¼ cup golden raisins
• 4 Tbsp. ghee

Directions

• In a large saucepan or soup pot, heat the oil over moderate heat. Add the onions and garlic and cook until translucent, about 5 minutes.
• Add the cauliflower; set aside 1 cup for the topping.
• Season with sea salt, pepper, cinnamon and pepper flakes and cook for 5 minutes longer. Add the white wine and enough vegetable stock to cover the cauliflower; add the thyme and bay leaves. Cover and simmer until the cauliflower. Discard the bay leaves and remove 2 cups of the cooking liquid to set aside.
• In a blender, puree the cauliflower mixture a little bit at a time. Add the reserved cooking liquid as needed if the mixture is too thick.
• After pureeing, return mixture to a clean pot and cook over low heat. Stir in the ghee and Greek yogurt, then adjust seasonings.
• For the topping, melt the ghee over medium heat in a skillet. As it starts to brown, add the bread cubes and gently toss. Season with sea salt and pepper.
• Add the cauliflower and cook until bread is crispy and cauliflower is soft, then add the golden raisins.
• Serve warm with the crouton mixture topping.

I’ve always been a huge fan of eggplant…it reminds me of my Pop Pop, my father’s father, who made the most amazing eggplant parm I have ever tasted.  Giving his recipe a bit of a twist minus the gluten and dairy, I decided to whip up this tasty eggplant dish last night after purchasing four beautiful purple eggplants and a fresh orange from my corner farm stand.

Ingredients

• 4 medium Eggplants
• 6 cloves garlic, minced
• 3 Tbsp. Olive oil
• 2 Tbsp. White balsamic vinegar
• 4 Fresh basil leaves, chopped
• 2 tsp. Chili powder
• 2 tsp. freshly grated orange peel
• Juice from 1 fresh medium orange
• Greek yogurt
• Sea Salt and freshly ground white pepper, to taste

Directions

• Heat oven to 375 degrees.
• Slice eggplants lengthwise.
• Sprinkle with sea salt and set aside for 15 minutes.
• In a medium bowl combine chili powder, orange zest, orange juice, balsamic vinegar, garlic, and olive oil.
• Brush the olive oil mixture on the eggplants.
• Roast in the oven for 30 minutes.
• When eggplants are soft, remove from oven and place on a serving dish with a dollop of Greek yogurt on top.
• Sprinkle with basil, additional sea salt and pepper; serve immediately.

Now, this is what I call ‘Delicioso’.. talk about a sweet n’ savory winter meal. This hearty chili packs in powerful antioxidants from the raw honey and cacao nibs and a dose of protein from the  beans and pumpkin seeds.  Try this tasty chili tonight for a cozy way to warm up your weekend.

Ingredients

• 3 Dried chili peppers
• 1 tsp. Cumin
• 1 tsp. Smoked Paprika
• 1 tsp. Smoked sea salt
• 1 Tbsp. Raw honey
• 1 ounce Cacao nibs
• ½ tsp. Fresh Ground white pepper
• 1 Tbsp. Olive Oil
• 1 c(15.5 ounce) an Kidney beans, drained and rinsed
• 1 (15.5 ounce) can Chick peas, drained and rinsed
• 1 (15.5 ounce) can Navy beans, drained and rinsed
• ¼ cup Fresh basil, finely chopped
• ¼ cup Pumpkin seeds
• ½ cup Water
• 1 (28 ounce) can Crushed tomatoes
• ¼ cup Strong coffee
• 1 Yellow onion, chopped
• 1 Carrot, shredded
• 2 Cloves garlic, minced

Directions

• In a large pot over medium heat, heat olive oil. Add onion, carrots, and garlic. Cover and cook until softened, about 10 minutes.
• Stir in raw honey, paprika, cumin, oregano, salt, and pepper. Add tomatoes, chili peppers, and cacao nibs, and stir until well blended.
• Add beans, water, and coffee, and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens and flavors have time to develop, about 45 minutes. Add a little more liquid if chili becomes too thick.
• Sprinkle with pumpkin seeds and fresh basil before serving.
• Enjoy!

Do you recall a few weeks ago, when I had the pleasure of dining at Rouge Tomate and interviewed their Culinary Nutritionist as well as visited the Back To Basis Farm Market last month?  Well, next Thursday, November the 19th marks the one year anniversary of Rouge Tomate and they are celebrating with a Basis Farm To Chef event…and you’re invited!  I had the pleasure of

Rouge Tomate, one of the greenest restaurants in Manhattan, is proud to celebrate its New York one-year anniversary with a special event co-sponsored by Basis Farm to Chef.On Thursday, November 19^th from 12:00 pm – 4:00 pm, Rouge Tomate will host a Farmer’s Market Forum featuring produce and representatives from 10 local farms and a 3-course $29 price-fixed Farmer’s Market Lunch prepared with ingredients procured from four of the farms being showcased.  This celebration comes on the heels of Rouge Tomate receiving its first star from the Michelin Guide, a true honor for a health-conscious restaurant in its first year of operation.

A member of the Green Restaurant Association, Rouge Tomate exhibits its commitment to sustainable, environmentally conscious practices in everything from the architectural design to the development of the menu. Under the direction of Executive Chef Jeremy Bearman, the Modern American restaurant features delicious cuisine with seasonal ingredients sourced from local farmers such as those involved in Basis Farm to Chef.  Basis Farm to Chef is a service provider that helps bring together small and mid-size farmers with chefs and consumers who want to buy locally produced food.  At the upstairs market, the farms will offer food samples, describe their operations and discuss the benefits of eating seasonal and local foods. Downstairs, Chef Bearman will be preparing a delicious menu that locavores will not want to miss.

In the year since Rouge Tomate opened its doors at 10 East 60^th Street, the restaurant has had a huge impact on the community, partnering with a number of eco-conscious organizations and health charities including Go Green, The Green Market, New York Restoration Project, Operation B.L.U.E and Action Against Hunger among others.

“As Rouge Tomate prides itself on seasonal and local cuisine, a farmer’s market is the perfect opportunity for us to celebrate our year of success and showcase our sustainable and delicious menu,” said Emmanuel Verstraeten, Founder and CEO of Rouge Tomate. “When I began Rouge Tomate in Brussels eight years ago, I never thought that that one day we would open in New York.  It has been a truly special year, from our first reservation to our first Michelin star. We are proud to celebrate our anniversary with a great organization like Basis Farm to Chef.  We hope to see you all on November 19^th.”

To make reservations for Rouge Tomate, please call 646.237.8977 or visit www.rougetomatenyc.com

Rouge Tomate was envisioned and founded by Emmanuel Verstraeten, who opened the first property in Brussels in 2001. Based on the resounding success of the original location, Verstraeten opened the flagship location in New York City in 2008.  Rouge Tomate’s commitment to health, balance and well-being is evident in every aspect of the restaurant – from sustainable, eco-friendly design and practices to the constant collaboration between the executive chef and the staff culinary nutritionist.

Rouge Tomate is located at 10 East 60th Street (between Madison Avenue and Fifth Avenue), and is open Monday through Saturday.

Founded in 2008 in New York City, Basis is a mission-driven company committed to good food for all. We are passionate about good food that is traditional, localized and 100% traceable. We partner with farmers and local communities to sell good food at affordable prices. Basis is launching a new chain of small-format retail food stores, starting in New York City, that will only sell good food. No toilet paper. No Twinkies. Just good food from good producers. Basis also offers delivery, storage, and marketing services for farmers interested in selling their products directly to wholesale customers, including the 20,000+ restaurants in New York City.

And Just in Time for The Weekend, Here’s A Few Articles In The News This Week:

Fast Eating Limits Gut Hormones that Induce Fullness

Kellogg Removing Antioxidant Claims on Some Cereal Boxes

A White House Chef Who Wears Two Hats

New Couples At Risk For Packing On The Pounds

Perishables Sales Booming at Retail

Kids Menus? O Grow Up!

Last night I whipped up a batch of agave sweetened chickpeas.  Over the years, I’ve roasted my fair share of chickpeas, however this time I opted for adding a sweet bite to these crunchy nibbles.

These tasty chickpeas pack a nice dose of protein and are perfect atop your morning oatmeal, afternoon salad or tossed into your evening brown rice and vegetables.  Today I decided to bring these sweet roasted chickpeas as my afternoon snack-they’re easy to toss into a Ziploc bag and are perfect for a quick n’ easy on-the-go snack.

I purchased 2 cans of Eden Organic Chickpeas and tossed them into my oven to roast with agave nectar, olive oil, cinnamon, basil, sea salt and a tiny pinch of ground white pepper.  A half an hour later–I was in chickpea heaven! These babies will cure any sugar craving and are a great way to satisfy your yearning for a bit of crunch.

Ingredients

• 2 cans chickpeas
• 4 Tbsp. agave nectar
• 1 tsp. olive oil
• 1 Tbsp. dried basil
• Dash of cinnamon
• Dash of sea salt
• Pinch of  ground white pepper

Directions

• Preheat oven to 400 degrees.
• Drain and rinse chickpeas; blot with a paper towel to ensure they are completely dry.
• In a large bowl, toss chickpeas with agave nectar, olive oil, basil, cinnamon, sea salt and freshly ground white pepper; gently toss until chickpeas are completely coated with mixture.
• Transfer to a roasting pan and bake for 40 minutes or until desired crunchiness.  Extra crunch chickpeas can bake for about 45 minutes, while softer chickpeas only need about 30 minutes.
• Enjoy!

Another great way to incorporate these healthy bites into your day is by tossing them into your yogurt parfait in lieu of granola…simply top Greek yogurt with the roasted chickpeas and fresh fruit for a tasty, protein-packed snack.

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.

Last weekend, while visiting the Union Square Green Market, I purchased a few acorn squash in hopes to prepare a stuffed squash dish this week.  After browsing through the endless pages of my cookbooks, there was not one stuffed squash recipe that stood out to me…Story of my life, and we all know what happens next…Yep, you guessed it… Amie digging through the pantry and refrigerator for ingredients to toss into a yummy acorn squash.

I stumbled upon a container of dried cranberries, a bag of macadamia nuts (from my nut splurge last week at Whole Foods) and a fresh orange.  Hmmm, I thought…with a quick trip to the corner market I purchased some fresh mushrooms and before I knew it I was in my kitchen chopping away and creating a healthy squash masterpiece.  I didn’t have any rice in my pantry, however, I did have a nice firm block of tofu in my fridge, which I thought would be a perfect way to bulk up my stuffing and add a nice protein kick, as well.

After a few minutes of mixing and experimenting…I was ready to stuff my squash and pop it back into the oven for a hearty, warm dinner.  The end result: Perfecto.  A ’10′ in my book for sure…and if you happen to purchase a few acorn squash this fall, be sure to stuff ‘em with my tasty Tofu n’ Cranberry Stuffing.

Acorn squash is a good source of dietary fiber and potassium along with smaller doses of vitamins C and B, manganese and magnesium.  It’s an easy squash to pick out at the market due to it’s cute ‘acorn’ shape and harvest green skin, which is speckled with orange patches and pale yellow-orange flesh.  Acorn is one of my favorite varieties of winter squash because of its sweet and nutty flavor combination.  Do you enjoy acorn squash?  If so, what’s your favorite way to prepare it? I’m interested to hear your thoughts.

Ingredients

• 4 small acorn squash, halved and seeded
• 1 block Nasoya Firm Tofu, pressed and cubed
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. agave nectar
• 4 cups whole grain/ gluten-free bread cubes
• 2 Tbsp. olive oil
• 3 cups mushrooms, sliced
• 1 tsp. dried cilantro
• 1/3 cup dried cranberries
• 1 tsp. dried basil
• 1 Tbsp. spicy mustard
• 2 cups yellow onions, chopped
• 1/2 cup vegetable broth
• 1 cup macadamia nuts, finely chopped
• 3 Tbsp. freshly squeezed orange juice (from a small orange)
• 1/2 tsp. orange peel zest
• Dash of sea salt and pepper, to taste

Directions

• Preheat oven to 350 degrees.
• On a baking pan, drizzled with olive oil, place squash halves cut side down.  Add 3/4’’ of water and bake for 45 minutes or until tender.
• Marinate tofu in balsamic vinegar, spicy mustard, agave nectar and orange juice.
• In a large pot, sauté onions and mushrooms in the olive oil; cook for 2-3 minutes.  Slowly add spices and vegetable stock.
• Cover and cook for 10 minutes.
• Slowly add tofu, orange juice, balsamic vinegar and bread cubes; sauté for another 4-6 minutes; remove from heat.
• Add in macadamia nuts, dried cranberries, basil, cilantro, orange zest , sea salt and pepper; mix well.
• Transfer the filling into the baked squash halves and return to the oven to bake for another 20 minutes.
• Enjoy!