Peanut Butter & Co. Honey and Apple Sandwich

One of my favorite snacks as a child what apples and peanut butter. I was not much of a fan of PB & J. I just loved the flavor of a good jar of peanut butter, and the apples complemented it.

PB & H Honey & Apple Sandwich
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Ingredients
8 ounces cream cheese, softened
1/3 cup honey
1 tsp vanilla extract
1 tsp cinnamon
1 cup Peanut Butter & Co Old Fashioned Smooth peanut butter
8 slices whole wheat bread
1 Granny Smith apple, thinly sliced
2 Tbsp sunflower seeds (or your favorite nut!)

In a medium bowl, beat cream cheese until fluffy. Add honey, vanilla extract and cinnamon; mix well.

Spread 2 Tbsp peanut butter on 4 slices of bread. Top peanut butter with 1 to 2 Tbsp of honey cream cheese mixture. Layer with apple slices, dividing evenly. Sprinkle with nuts. Place remaining 4 slices of bread face down on top of cream cheese and apple slices.

Cut sandwiches into halves or quarters and enjoy!

Wholly Guacamole Satisfies the Hungry Chefs and Giveaway

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Disclosure: Wholly Guacamole®  provided and delivered the complimentary product to facilitate this review. This post was not reviewed by a 3rd party. All opinions are mine and may not reflect those of the company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising. All photos are mine and subject to copyright.
It is no secret that I am a salty girl. When I crave food, I crave items like chip & salsa, pita & hummus, and if I am spoiling myself, I enjoy some chips & guacamole. Guacamole is actually one of the easiest items to make, it requires an avocado, onion (I prefer red), some garlic salt and maybe some jalapeños to spice things up.  Well, if you are a woman or have spent time with one, you know that once those cravings come, you better answer them…quick! Fortunately, I discovered Wholly Guacamole in the refrigerated section of my local grocery store, and I fell in love, and so did my family.

Wholly Guacamole Classic dip tastes like fresh avocado. It doesn’t taste like green tinted sour cream the way so many other commercially packaged guacamole. It is smooth, creamy with a chunk of avocado every now and again. You can spice it up with their Wholly Guacamole Spicy dip, which does have a kick or keep it simple with their Wholly Avocado Chunky dip, which ONLY made with avocado. Most importantly, what makes Wholly Guacamole stand out against the rest is it is gluten-free, kosher, non-GMO and no preservatives! You cannot get any healthier than that! The same is true with their All-Natural Wholly Salsas.

If you don’t want to eat it all straight from the package, HUNGRY Channel teamed up with Wholly Guacamole to show us how to make some unique recipes. Here’s my favorite dish of the day from Alex Thomopoulos:

You can also go to EatWholly.com for additional Wholly Guacamole and Wholly Salsa recipes!

GIVEAWAY: Wholly Guacamole is giving one of my lucky readers a Wholly Guacamole Prize Pack! This prize is a cooler of guacamole and salsa varieties. Follow @eatWholly and @HungryYouTube on Twitter, and tweet: “Enter to win #WhollyPosh Prize Pack from @eatWholly and check out @HungryYouTube! http://ow.ly/jL66U” You can also enter by sharing this post on Google+ including hashtag #RealPoshMom. The giveaway will end April 9, 2013.

California Raisin Cowgirl Crunch

California Raisin Cowgirl Crunch
Next time those mid-afternoon cravings strike, reach for this naturally sweet & savory treat!
Cowgirl Crunch Ingredients
2 cups cocoa-roasted almonds
1/4 tsp cinnamon
1 cups natural California Raisins
1 cups pistachio kernels
1/2 cups golden California Raisins
1/2 cups cashews

Place almonds and cinnamon in a large bowl; toss well to coat. Add remaining ingredients and toss again. Store in an airtight container.

TIP: Stash single-serving portions by your desk, in your purse and in the car to combat cravings while on the go. Also top this on your Stonyfield Smooth & Creamy French Vanilla yogurt to add a protein punch to your morning.

Tomato Basil Cupcake

I love thinking and cooking outside of the box, and this recipe is just that. In celebration of La Madeleine’s 30th Anniversary, I am including my favorite item on their menu, Tomato Basil soupe. A cupcake with tomato basil soup?! Yes, not all cupcakes have to be rich and sweet. Give it a try for your next tea or luncheon.

Ingredients
1 box (about 18 oz) spice cake mix
1 jar (15.5 oz) la Madeleine’s Tomato Basil soupe
2 eggs
1 (8 ounce) package package cream cheese, softened
1 stick of butter
4 cup confectioners’ (powered) sugar
1 tsp vanilla extract

Heat the oven to 350°F.  Place liners into 24 (2 1/2-inch) muffin-pan cups.

Combine the cake mix, soup and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups.

Bake for 22-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. While baking, place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated. Add powder sugar, one cup at a time, until frosting is light and creamy.

Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely. Frost, and enjoy!

Now, while your eating these delicious cupcakes, you can check out the challenge yourself here.
Give it a try, it’ll stretch your cupcake imagination a bit and you have a chance to win a trip to France! Also, during the duration of the “Recipe to Paris” contest, $1 will be donated to the Children’s Hunger Fund for every jar of la Madeleine Tomato Basil soupe purchased in-café.

GIVEAWAY: For one special reader, I am giving away a Tomato Basil jar of soupe for you to help you enter the contest. Please comment below on what your favorite la Madeleine item is, and you will be entered in the giveaway. The winner will be announced at 5PM on March 13, 2013.

Mighty Bowls of Goodness, Dinner-Style

Mighty Bowl of Goodness
This colorful one-dish meal will become a new favorite.
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Ingredients
1 cup quinoa
1 cup Green Lentils or Mung Beans
1 bunch kale, stemmed, chopped and steamed or 1 head broccoli, cut into florets and steamed
Choice of grilled tofu, chicken or salmon
1 avocado, cut into wedges
Mike’s All Purpose Seasoning “Original Recipe”
1 lemon, cut into wedges

Cook quinoa and lentils or mung beans separately according to package instructions. Divide quinoa among four bowls. Top with lentils, kale or broccoli and your choice of tofu, chicken or salmon. Garnish with avocado. Serve at the table with Mike’s seasoning and lemon wedges.

Tempeh Curry

Tempeh Curry
Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.
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Ingredients

  • 1 cup long-grain brown rice
  • 2 cups water
  • 1 (8 oz) package tempeh
  • 1 1/2 cup low-sodium vegetable broth
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp freshly grated ginger
  • 1 Tbsp ground curry powder
  • 2 tsp ground cumin
  • 1 (13.5 oz) can light coconut milk
  • 1 large sweet potato, peeled and cut into 1/2-inch chunks
  • 1/2 lb green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup chopped cilantro, divided
  • 1/4 tsp sea salt

Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.

Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.

10 Best Foods for Juicing with Recipes

juiceAccording to the USDA, we need 2 to 3 cups of fruits and vegetables daily.

Many people are turning to juicing to get these servings. There is no sound, scientific evidence that proves that eating whole fruits and vegetables is better for you than juicing or vice versa. There are some that will advocate that by removing the fiber, juicing is better for absorption of the nutrients, as the body does not have to work through the fiber. By adding juicing to your daily routine, you are adding essential vitamins, enzymes and minerals that help the body fight off disease, aid in digestion and the removal of toxins. By removing toxins in the body, you may find your energy levels heightened; your digestion more efficient, ability to focus better and generally feel better overall!

Here are the 10 best foods for juicing.
Carrots
Carrots are an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6. They also contain calcium, magnesium, potassium and phosphorus and are also loaded with phytonutrients, which help to prevent diseases. According to Stanford Medicine, one cup of carrot juice provides just about the same nutritional value as five cups of sliced carrots.

Celery
Celery juice helps keep your body’s electrolyte balance intact with vitamins and minerals. The leaves are high in vitamin A, and the stems provide a good source of vitamins B1, B6, and C. Celery juice is also loaded with potassium, folic acid, magnesium, iron, phosphorus and sodium. Celery juice helps to fight cancer, reduce cholesterol and lower blood pressure, according to Natural News.

Beets
Beet juice has been found to increase blood flow to the brain because of the natural composition of nitrates, which increase blood flow to areas in your body which lack oxygen. This finding could possibly help the older population fight dementia, reports Wake Forest University. Beet juice contains vitamins C, B1, B2 and high concentrations of the minerals potassium, iron and manganese salts. Beat juice should be diluted with boiled water or other juices to reduce concentrations, reports Woman’s Passions.

Fennel
Fennel juice contains vitamin A and potassium. It is known to relieve stomach and arthritic pain. Fennel juice is best when mixed with other juices since it has a strong taste, or it can be used to flavor bland juices.

Lettuce
Lettuce contains vitamins A, C, E, K, folic acid, riboflavin and niacin. It also contains the minerals zinc, calcium, iron, selenium, potassium and phosphorus. The amino acid glutamine contained in lettuce helps to strengthen cells in the stomach, reports Sweet Additions. Lettuce juice helps to combat hair loss and relieve headaches and insomnia due to its natural tranquilizing effect.

Spinach
Spinach juice contains vitamins A, the B-complex vitamins, K and the minerals phosphorus, magnesium, calcium and iron. Use caution when drinking this juice as it has a laxative effect. Since it has a natural concentration of oxalic acid, this juice is contraindicated if you have a diagnosis of kidney stones, gout, rheumatoid arthritis or osteoporosis, reports the Juicing Book. Because it is a green juice with high concentrations, mix only a small amount with other juices, making sure that it is no more than 1/4 of the total amount.

Kale
Kale contains vitamins A and iron, is high in calcium and contains chlorophyll. Kale is used to treat anemia, arthritis, asthma, hair loss and skin problems. Since Kale is a green juice with high concentrations, mix a small amount in with other juices. Make sure it does not exceed 1/4 the total amount of juice.

Cabbage
Cabbage contain vitamins A, B1, B2, B6, C, E, K and folic acid. It also contains the minerals calcium, iron, iodine, potassium, sulfur and phosphorus and is loaded with phytonutrients that boost your immune system and decrease your risk for cancer. It also helps to rid your body of harmful toxins, reports Juicing For Health.

Wheat Grass
Wheat grass juice contains vitamin A, as well as calcium, potassium, iron and magnesium. Wheat grass is also high in chlorophyll. This juice is used to treat acne, cancer, skin problems, asthma and hair loss. Mix only 1 oz. in an 8-oz. glass of juice since it is a green juice with high concentrations, reports the Juicing Book.

Collard Greens
Collard greens contain vitamins A and C and the mineral magnesium. Calcium is used to treat cancer, asthma and cataracts. Choose leaves that are smaller and avoid leaves that are yellow or withered looking. Mix this juice with other vegetables since is has high concentrations of oxalic acid, making sure does not exceed 1/4 the total amount of juice, reports the Juicing Book.

As our busy lifestyles affect how we eat, juicing can ensure that we are getting the raw vegetable content our bodies need.

Here are some delicious juicing recipes.
Apple-Pear-Carrot Juice
2 Red Apples
2 Green Apples
2 Pears
4 Carrots
Optional (Handful of spinach)

Pizza in a Glass
5 Roma tomatoes
1 onion
3 garlic cloves
1 handful of turnip greens
1 handful of spinach
1/2 handful of fresh parsley
1 jalapeno pepper

Red Eye Breakfast
1 beet
1 cup red cabbage
2 carrots
1/2 sweet red pepper
1 orange peeled
1 apple

“Everything But the Kitchen Sink” Veggie Blast
1 beet
1 very large carrot
1 bell pepper
1 apple (cored)
3 stalks of celery
3″ chunk of Daikon radish
1/2 bunch of cilantro
1/2 bunch of kale

Chai Smoothie

Chai Smoothie
Taking the time to soak the dates ensures that they will puree and sweeten this simple treat. Add ice if you like a thicker smoothie.

Ingredients

  • 6 pitted dates
  • 1 1/2 cup unsweetened almondmilk
  • 2 teaspoons unsweetened cocoa powder
  • 1 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon vanilla extract

Place dates and almond milk in a medium bowl or liquid measuring cup and chill for 2 hours to soften dates. Put dates, almond milk, cocoa powder, ginger, cinnamon, cardamom, nutmeg and vanilla in a high speed blender and blend until smooth. Serve immediately.

Tahini Mashed Potatoes

Tahini Mashed Potatoes
*Batch Cooking Recipe*
These potatoes are rich and creamy without the addition of dairy ingredients. The flavor is classic enough to serve alongside any holiday roast, or increase the tahini by a tablespoon or two and pair them with Middle Eastern dishes in place of rice or couscous.

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch chunks
  • 7 garlic cloves, peeled
  • 1/4 cup tahini
  • 1 cup plain soymilk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoon toasted sesame seeds

Place potatoes and garlic in a large saucepan, cover with cold water by 1 inch and bring to a boil. Lower heat, partially cover pan, and simmer until potatoes are very tender, 15 to 20 minutes. Drain, return potatoes and garlic to pan and add tahini. Mash with a potato masher or large fork until very smooth. Place over low heat and stir in soymilk, lemon juice and salt; add a little more soymilk if potatoes are too thick. Spoon into a bowl and garnish with sesame seeds.

Yellow Split Pea & Sweet Potato Soup

Yellow Split Pea & Sweet Potato Soup
*Batch Cooking Recipe*
This recipe can easily be cut in half to make a smaller batch. Keep cooking times the same but use exactly half of each ingredient.

Ingredients

  • 8 1/2 cups water
  • 1 large onion, chopped (about 2 cups)
  • 1 tablespoon freshly grated ginger
  • 2 cups dried yellow split peas
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup toasted pumpkin seeds

Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.

Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a food processor until smooth and creamy. Garnish with pumpkin seeds.