Fresh Food Perspectives

T-Vine Cellars Free Shipping Code

Hey friends. Happy Thursday! 

Back in the summer of 2012, my hubby and I took our second trip to Napa Valley. We stumbled upon a new winery called T-Vine Cellars while we were at a tasting for another winery. We got a chance to hang out with the Vintner of T-Vine and taste some of their crazy good wines. They specialize in "old vines" including Grenache, Zinfandel, and Petite Syrah. We were expecially fond of their Charbono, which was different than anything we had tried on our trip.

Here's a pic of my friend we were traveling with, chatting it up with vintner Chuck Easley. 

They now have their own tasting room which we will most definitely visit on our next trip.

I'm sharing this all with you today because after a recent interaction on Twitter, T-Vine offered me a free shipping code and I can share it with you. Free shipping is a HUGE discount when purchasing wine. Use this code for a one time order by July 15th for free ground or temperature control shipping. Check out their great selection of wines on their website and enter the code below at checkout to receive your free shipping. 

So, you may be asking, why would I buy wine from someone out in California when I can just go down the street and buy it. Good question. Let me tell me. The wines you get directly from wineries are special. They usually don't make enough (for a variety of reasons) to sell for large distribution. Therefore, you have to go straight to them to get rare, special or small lot wines that are so delicious. Most of the smaller vineyards are family owned, small operations with really cool stories behind them. You also don't have to pay a lot of money to get a fabulous wine from them. 

So go one over to T-Vine's website, browse, read their story and order a bottle. Trust me, you won't regret it. Cheers!

P.S. There's nothing to disclose about this. I'm just sharing a discount shared with me. Enjoy!

Gluten Free Summer Recipes

On Memorial Day, I had a blast sharing some fun, summer recipes on my local news station. I really enjoyed putting together these recipes because they seem so normal and were really tasty. I'm glad that I now have options to serve to my friends who are eating gluten free.

Tell me what you think and certainly give them a try. Here are the links to the recipes:

White Corn Quiche

Refried Bean and Greens Dip

Crunchy Coated Green Beans with Jalapeno Yogurt Dip

Gluten Free Peach Cobbler

 

Disclosure: This segment was sponsored by Frito-Lay. I was compensated for my time and reimbursed for ingredients. 

Crunchy Coated Green Beans w/ Jalapeno Yogurt Dip

 

{Disclosure: I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.}

I have a confession to make: I'm not that in to gluten free recipes. I happen to like gluten, a lot. That might make me completely un-cool in the so-called "healthy" and trendy food blogging scene, but it's true.

I do, however, recognize that gluten-sensitivity and Celiac disease are real problems affecting people's lives. In fact, just this past year, someone very close to me realized that she feels a lot better when she avoids gluten. She also tells me she misses some of the foods she use to eat before making the switch. {Sad face}

So with May being Celiac Awareness and Beton Gluten Free Crackers sponsoring this month's Recipe Redux contest, I figured it was time to attempt a gluten-free recipe. We were challenged to create a delicious gluten free recipe using their crackers. 

I've watched gluten-free foods evolve for more than 10 years now. In fact, I can remember being a dietetic intern and hearing my first talk about celiac disease and gluten-free diets and thinking this will never be a big deal. It was still considered a rare condition then with limited help from the food industry for finding gluten free (and very expensive) pre-made food. Now, we know it truly impacts a lot of people and there are gluten-free options everywhere that taste great and give people living with gluten sensitivities SO many options. 

Let me just quickly review the facts about gluten and Celiac's:

• Gluten is a type protein found in many grains including wheat, rye, and barley. Most people do not have any problem with consuming it.
• Celiac Disease is autoimmune disorder where the body's immune response is activated in the gut when gluten is present. If a person eats anything containing gluten, the lining of the intestines is damaged, proper absorption does not happen, and serious health problems can occur.
• The best example I ever heard to help understand what happens is that the lining of a healthy small intestine looks like shag carpet with thousands of villi that absorb nutrients. When gluten enters the intestine in someone who has Celiac, it can damage the villi and cause the intestine to be more like slippery tile because the villi flatten. This means foods would move through without being digested and absorbed properly. This equals big problems!
• 1 in 100 worldwide are affected by Celiac disease (estimate).

Being convinced that everyone can eat delicious, healthy food regardless of constraints, I was inspired to create something tasty with my Beton Gluten-Free crackers for this recipe challenge. With Noor by my side in the FFP kitchen this week, we slaved over some green beans and cracker crumbs until we found just the right formula for creating a crunchy oven fried green bean.

Why this recipe? The appetizer round just seems like a place where gluten abounds and veggies are absent. Why not create a tasty, gluten-free, crunchy textured, summer veggie with a delicious dipping sauce that everyone can enjoy?! And the best part about these green beans is that NO ONE will know they are gluten-free. It won't even come up that they are "healthy" because they taste so darn good. G-Free friends, this recipe is my solute to you!

These are easy and quick enough (about 20 minutes start to finish if you have everything set up mis en place style) to make for a week night dinner and delicious enough to kick-off any summer party spread. 

Give this simple appetizer a try this summer. Leave me a comment and let me know what you think and who you are making them for (yourself or other GF friends/family). Be sure to check out all the other gluten free recipes from other Reduxers below too. 

 

Crunchy Coated Green Beans with Jalapeno Yogurt Dip

1 lb green beans (washed and stems trimmed)

30-32 Beton Gluten-Free Herb and Garlic crackers (about 1 box) 

½ cup of coconut flour

1 egg, beaten

2 tablespoons of milk

1 teaspoon of fine sea salt

½ teaspoon of fresh ground pepper

 Dip:

½ cup of low fat Greek yogurt

¼ jalapeno, seeded and minced (add more to fit your taste)

1 tablespoon of tomato paste

½ teaspoon of sea salt

½ teaspoon of paprika (optional)

 

Directions:

1. Steam green beans in a steamer basket set over boiling water, covered, for 5 minutes or microwave for 2 minutes (in 30 second intervals) until crisp tender. This can be done ahead of time and refrigerated. 

2. Place crackers into a food processor and pulse until fine crumbs created. (Or, if you don't have a food processor, place crackers in a large, seal-able plastic bag and pound until a fine crumb consistency.)

3. Preheat oven to 475 degrees. Line a rimmed baking sheet with parchment paper. 

3. Set out three separate shallow dishes. To the first add the coconut flour, salt and pepper and mix together. In the second, add the beaten egg and whisk in milk. To the third dish, pour in the cracker crumbs.

4. Working in batches of 3-4 green beans at a time, coat the dry green beans in flour first. Then dip them in the egg mixture and shake off any excess. Lastly, roll each green bean in the cracker crumbs to thoroughly coat.

5. Place green beans on baking sheet. Bake for 5 minutes. Change oven temperature to a high broil and bake for 1 more minute until green beans turn darker brown. Keep a careful eye on this step as some ovens are hotter than others. Remove from oven and serve with jalapeno dip. 

Dip Directions:

Add jalapeno, tomato paste, sea salt, and paprika to greek yogurt and mix thoroughly. Make ahead of time, if able, to get the best flavor. Serve with green beans. 

 

An InLinkz Link-up

Easy Stuffed Chicken

Most of us are probably looking for ways to jazz up our typical chicken weeknight dinners without going totally gourmet or ending up with a sink overflowing with dishes. At least this is how I feel. So one night, long ago, I came up with this super easy way to transform plain-Jane chicken into something really tasty! 

This easy, yet sophisticated entree now makes regular appearances at dinner in our home. It's always a home run for flavor and nutrition because the veggies are stuffed inside. You can easily make this with chicken cutlets or breasts, just make sure you pound them out evenly and keep your eye on the temperature while cooking. Using a leave-in thermometer is not necessary, but it's one of my secrets to always cooking perfect meat. It completely takes the guess work out. 

Enjoy!

Easy Stuffed Chicken

4 chicken cutlets

½ cup light Italian dressing (or whisk together a combination of 1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp dried basil, and 1 tbsp dried oregano)

4 slices part-skim mozzarella cheese (or about ½ cup shredded)

2 cup fresh spinach, chopped

½ cup finely diced tomatoes

½ cup fresh basil leaves, chiffonade

salt and pepper (optional)

 

Suggested tools: plastic wrap, meat mallet, leave-in meat thermometer, tooth-picks

 

Directions

1. Preheat oven to 375 degrees. Cover a rimmed baking sheet with aluminum foil and spray with nonstick spray.
2. One at a time, place a chicken cutlet between plastic wrap. With a meat mallet, gently pound cutlets to extend the size by about 25% (or to a 1/4" thickness), taking precaution to not create any tears. Lay pounded meat on prepared baking sheet.
3. Brush each side of chicken with Italian (or homemade) dressing then place chicken smoother side down on pan.
4. Layer chicken (the side facing up) with 1 slice of mozzarella (tear to fit if needed), then a small fist-full of both spinach and tomatoes, and lastly a hefty pinch of basil. Beginning with the wider end of the cutlet, roll up the chicken into a spiral, tucking in the stuffing as you go. Position cut side down on the pan and secure with a toothpick. Sprinkle tops of chicken with salt and pepper if desired.  
   
5. Insert thermometer into one of the cutlets and bake for about 25-30 minutes, until internal temperature reaches 165 degrees. Remove from oven and let rest for about 5 minutes. Serve immediately. 

 

 Other stuffing options:

• Greek style: spinach, feta cheese, sundried tomatoes and olives. Use Greek salad dressing instead of Italian.
• Pizza style: tomato pasta, mozzarella cheese, mushrooms
• Dried cranberries or cherries, fresh rosemary, pine nuts, and shallots

 

{Recipe Redux} Pistachio Cardinal Sin

Disclosure: I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.

Have you ever opened your pantry and just stared at the shelves, trying to figure out something satisfying to eat...maybe sweet...maybe savory, but you also didn't want to break the calorie bank? And it would also be nice if that 'something' was maybe, I don't know, healthy too. 

I have to confess, this happens to me on a regular basis. But I have a plan for me and hopefully you too!

This month, the Pistachio Health Institute challenged Recipe Redux-ers to come up with a unique food and drink pairing centered around pistachios. Why pistachios? First and foremost, they are tasty. But the goodness doesn't stop there. Pistachios are really reasonable in calories as 30 in-shell pistachios are only 100 calories. That's a lot of bang for the buck! They also have heart-healthy fat that benefits cholesterol and helps you feel satisfied. Another unique quality is they can help you naturally choose a more appropriate portion size. Research conducted on pistachios found that the in-shell version serves as a visual cue for how many nuts you've eaten and helps you choose less calories overall. (Because we have all eaten half a can of nuts before realizing what happened.)

Earlier this week, my son Jackson and I spread out a whole bunch of ingredients and had a lot of fun trying different combinations of flavors with pistachios. He absolutely loved them, especially getting them out of the shell and then counting them. 

For my first submission (I'm hoping to bust out at least one more), I am going for the indulgent category. I named this in honor of my mom's favorite sundae at Ted Drewes (love you Mom!). Here's all you need, and some of these might already be in your pantry now:

30 in-shell pistachios  +

About 16 dark chocolate chips (or 80 calories worth) +

1/2 cup fresh raspberries  +

4 oz Prosecco

But here's the secret: the flavors are indulgent, but the calories aren't! This dessert pairing is only 300 calories. I think of this as a buffet for your fingers. You can pick up a chocolate, then a nut, then a raspberry and enjoy them all at once or seperately. It's also really fun to try the presecco after a bite of each food because the flavor changes. Prosecco is my favorite white wine. It's sparkling and dry so it compliments the tart berries and slighly salty nuts very well.

But wait, for 300 calories this doesn't have to be a dessert only! This doubles as a super satisfying snack too. (Confession: I'm guilty of enjoying a small glass of wine in the afternoon.)

So go grab a plate and glass and indulge in this special treat without remorse or regret (which you shouldn't feel after eating regardless)! I'm squeezing mine in during naptime today as a treat for myself. Join me! 

P.S. If you're curious about the dishes, the rectangle platter is Food Network line from Kohl's. The tasting spoon and square bowl are from Pier One. The berries are a generic remiken. 

 

NYE Party Food (shhh, they're healthy too)

Maybe you are excited about your NYE party tonight. But maybe you also have new year's resolutions on your mind too. Hmmm. Wouldn't it be nice if you could enjoy some reasonable party food that tasted great and got you started on eating healthy? 

This morning I had the honor of being on News4Jax sharing some ideas to help you deal with the above dilemma. Read on and swing by the store now to pick up some last minute (healthy) party foods. Or, keep these ideas for some satisfying afternoon snacks that will power you through the day and keep away the excess calories. 

• Get your whole grains in with these Whole Wheat Toritlla Pinwheels. They are super easy, pretty to look at and definitely tasty. They make a great lunch too. Stuff these babies with lots of chopped bell peppers!
• Serve tasty bagel chips to satisfy your need for crunch. They are a great option for both sweet and savory preferences because they have half the fat of regular chips. Top savory chips with hummus and cucumber, brushetta, cheese, salsa, black bean dip or any other veggie-filled topping. 
• Cabot cheddar cheese is full of flavor so a little goes a long way. Healthy eating is not always about eating as few calories or fat grams as possible. Use just 1 oz of this uber flavorful cheese with sliced apples (my favorite) or with this great Black Olive Tapenade. I also love this company and all they stand for. 

What do you think? Do any of these sound good to you? What are you serving tonight? Don't forget to also check out my NYE (easy) Mojo Pork and Black Beans recipe. If you are new to FFP, thanks for stopping by and check out my 2013 in Review post to get caught up. 

HAPPY NEW YEAR!!

Disclosure: This TV segment was sponsored by Wheat Foods Council, New York Style Bagel Chips and Cabot Coop. I was compensated for my time. 

{Recipe Redux} Slow Cooker Rosemary Acorn Squash

 

This month's Recipe Redux challenge was to create a slow cooker recipe beyond a casserole. This is not a problem for me! I am always looking for creative ways to use this no-fuss cooking method for healthy foods. 

My clients often ask me how to cook winter quashes. They can be an intimidating vegetable to prepare. I've had 2 acorn squashes in my fridge for a week or so from my farm delivery and just haven't gotten to cooking them. (I've been waiting for inspiration which doesn't come as often as I'd like these days.) So I set out to bring the acorn squash and the slow cooker together. I'm pretty sure they were made for each other!

The other suprising pairing in this recipe is the squash with balsamic vinegar. It is an amazing flavor combo. To make this dish even more special, sprinkle crumble chevre cheese on top once plated. Yum!

This is a cooking method you can use on any type of winter squash, even pumpkins! Give this easy, no fuss, but fancy-tasting fall dish a try. 

Slow Cooker Rosemary Acorn Squash

1 acorn squash

1/2 cup liquid (dry white wine, vegetable broth or water)

2 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Kosher salt

1 teaspoon fresh ground pepper

3 tablespoons fresh rosemary leaves, chopped

3 garlic cloves

Directions

1. Cut acorn squash in half. Using a spoon, scoop out seeds and discard. Cut eat half into 4 slices. 
2. Pour liquid of choice (I used veggie broth) into slow cooker. Place squash slices, flesh side up, in slow cooker. 
3. Drizzle olive oil and then balsamic vinegar over squash pieces. Sprinkle with salt and pepper. Using a garlic press, mince garlic cloes over squash. Lastly, sprinkle with chopped rosemary. 
4. Put cover on slow cooker and cook on low for 7-8 hours (or 4 hours on high). Remove and drizzle with cooking liquid left in slow cooker. Serve and enjoy!

Serves 6 - 8 people. 

To eat this, you can cut it out of the skin. However, the skin does get tender enough to eat. 

 

Healthy Food for Fall Sports

Last Saturday I made my monthly appearance on Good Morning Jacksonville to talk about healthy foods for enjoying fall sports. For those that missed it, the video is below.

Here are links to the two recipes I mentioned:

Rockin' Guac

Hidden Honey Bars

 

Disclosure: This segment was sponsored by Avocados from Mexico. I was compensated for my time. 

 

 

 

Raw & Vegan Chocolate Orange Hazelnut Truffles

Happy Saturday!

First of all, I have very exciting news. I was the grand prize winner of the California Avocado Commission recipe contest with my Avocado Croquettes with Avocado Cucumber Sauce! I was a little worried that my concept was too "out there" but am thrilled that the judges got me. I hope you give these tasty croquettes a try. 

Next up, it's Recipe Redux time and I had some fun with this month's theme: raw desserts. This means I had to create a no-cook dessert. Perhaps you have picked up that I love dessert?? Particularly, I love to bake. So I have to confess that I'm not real big on raw desserts. But for that reason, I was excited by the challenge. 

I knew I wanted to do a health-i-fied truffle that would be a satisfying treat for me in the afternoons when I'm craving something sweet. I honestly started in the dry goods isle of Whole Foods picking up items that just looked fun - nuts and assorted dry fruit, cocoa nibs, and my favorite, Justin's Chocolate Hazelnut spread. (On sale too! Score!) 

I set out all my ingredients on my kitchen counter and waited for inspiration to come. Well it did, and I'm quite happy with the result. These creamy bites are so satisfying that just one or two is all you need (I really mean this as I am a chocoholic). Thanks to the cocoa powder and cocoa nibs, they are also full of antioxidants. I've always wanted to mess around with cocoa nibs and I finally made it happen. They add a wonderful, rich crunch to the creamy centers. 

I hope you will give them a try. They are easy enough to whip up on an afternoon where you just need something chocolately, but also want health-promoting foods. I purposely made the recipe yield small for this reason. Double the ingredients if you make these for more than 1-2 people. Enjoy!

Chocolate Orange Hazelnut Truffles - Raw & Vegan

1/2 cup chocolate hazelnut butter (I prefer Justin's)

1/2 tsp extra virgin coconut oil

Orange zest from one small orange; seperate out 1/2 teaspoon

2 tbsp cocoa nibs (or substitute mini chocolate chips)

1/2 cup cocoa powder

Directions

1. In a small bowl, combine all ingredients except the cocoa powder and 1/2 teaspoon of orange zest. Stir until well combined. Freeze for 30 minutes.
2. Remove from freezer. Scoop out heaping tablespoons and roll into a ball. Place on parchment lined plate and return to freezer for one hour. 
3. Remove from freezer and roll each ball in cocoa powder. Shake gently to remove any excess. Press a pinch of zest on top of each truffle. Serve immediately or store in refrigerator.

Makes 6 truffles.

Avocado Croquettes with Avocado Cucumber Sauce

Disclosure: I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado Commission and am eligible to win prizes with the contest. I was not compensated for my time.

This recipe was the grand prize winner of this recipe contest!

I am very excited to present to you my avocado recipe for the "Cooking with California Avocados" contest hosted by the Recipe Redux. I am always up for anything involving delicious avocados. Not only do I find them tasty, they are also full of amazing nutritional value and really versatile.

Did you know that avocados contain nearly 20 vitamins, minerals, and phytonutrients per 1 ounce serving? That's pretty impressive if you ask me, and one of the reasons I try to eat them almost every day. And although guacomole is a heavenly food, avocados can be used for so much more. There are ways to incorporate them into every meal of the day! If you love them as much as I do, you may enjoy reading these fun facts too.

California avocados are in their peak season from March to September. So as you plan your menus for your last summer parties, be sure to include them on your menu because this is when they are their best.

I've created an Avocado "Croquette" that makes a tasty and innovative appetizer. The avocado gives the centers a creamy, guilt-free texture while the outside stays crunchy thanks to the bread crumbs. Top it with my refreshing Avocado Cucumber Sauce and your guests will be swooning. But don't worry, this is one easy recipe. You may have all the ingredients laying around already. Enjoy!

Avocado Croquettes

 1 large California avocado, seeded and skinned

1 can cannelini beans, drained and rinsed

2 cloves of garlic

2 tablespoon fresh lime juice

1/2 teaspoon Kosher salt

1/2 teaspoon dried oregano

1 egg

1 tablespoon fresh parsley, minced

2 cups panko bread crumbs

canola oil

Helpful tool - Large cookie scoop

Directions

1. In a food processor (or blender) combine avocado flesh, beans, garlic, lime juice, salt and oregano. Pulse until smooth and lump free. Add egg and pulse until combined. Stir in parsley. Mixture will be very thick: 
2. Put avocado mixture in the fridge for 30 minutes.
3. Heat a large, nonstick skillet over medium heat. Add oil to pan just to coat lightly when ready to cook.
4. Pour panko bread crumbs into a shallow dish. Using the cookie scoop (or large spoon), scoop about 2 tablespoons of avocado mixture and dump into bread crumbs. Very gently, using fingers, completely coat mixture with bread crumbs. Place coated ball in pre-heated pan and gently flatten with spatula to make a patty. 
5. Cook for 2 1/2 minutes per side until golden brown. Repeat with rest of avocado mixture.

Serve immediately with Avocado Cucumber Sauce or refrigerate and reheat in 350 degree oven for 10 minutes.

Makes about 15 patties.

Nutrition Facts per patty: 65 calories, 2 g total fat, 0g saturated fat, 13 mg cholesterol, 129 mg sodium, 9 g carbohydrate, 2g fiber, 1g sugar, 3g protein, 1% Vitamin A, 3% Vitamin C, 3% calcium, 5% iron, 0% Vitamin D, 7% folate, 36.3 mg omega-3 fatty acids

Avocado Cucumber Sauce

1/2 California avocado

6 oz plain, non fat Greek yogurt

1/4 cup finely diced cucumber

1 tablespoon fresh lime juice

1 tablespoon fresh parsley, minced

Pinch of Kosher salt

Directions

Combine avocado and yogurt and mash avocado into yogurt with a spoon or fork. Mix until desired consistency (chunky or smooth). Stir in cucumber, lime juice, parsley, and salt. Taste for preference. Refrigerate for 30 minutes and serve over Avocado Croquettes.