By Frances Largeman-Roth, RDN
One of my oldest daughter Willa’s favorite treats are the Bavarian-style soft pretzels we get at a local Brooklyn restaurant. They serve them up topped with kosher salt and super spicy mustard for dipping.
At home we love to make Rudi’s Organic Soft Pretzels for a fun afternoon snack or dessert. Both the multigrain and the plain varieties are delicious, free of GMOs and the multigrain one (my fave) has 8 grams of whole grains. You can either simply heat them up in the microwave for 30 seconds, or bake them in the oven at 400° for 3-4 minutes, or until they’re warm. Either way, if you’re going to top them with salt, give them a little sprinkle of water before heating to help it stick.
We love the pretzels just plain or with a bit of salt, but when we’re feeling a bit more creative, we go crazy with the toppings. Try one of these ideas, or come up with your own fun combinations!
Top each pretzel with one of these, then bake:
- 1 teaspoon grated Parmesan
- 1 teaspoon whole grain Dijon mustard
Bake first, then top each pretzel with one of these:
- ¼ ounce of melted chocolate* (simply microwave for 35 seconds in a microwave-safe bowl), followed with chocolate sprinkles
- 1 teaspoon caramel, at room temperature
*If you’re going for a special look for a birthday party or other celebration, try drizzling with melted dark chocolate or milk chocolate, and then top with white chocolate. If you’re not serving the pretzels immediately, you can place them on a tray and refrigerate for up to an hour.
Have fun and be sure to post your awesome ideas for topping Rudi’s Organic Soft Pretzels on the Rudi’s Organic Facebook page!
The spring and summer months are all about hanging out and enjoying cooling foods and those that you can prepare outdoors, on a grill. If you do not have an outdoor grill but still want the appearance or feeling of grilled food, then a grill pan used indoors is a fantastic option!
Whatever you have, you will want to try these delicious mushroom (affectionately known as “shroom”) burgers. They are a great alternative if you are entertaining vegans or vegetarians; even those who enjoy meat will find these extremely tasty, too.
The secret is in the marinade. For optimal taste, you’ll want to allow these to marinate at least four hours, so that all of the seasoning can soak in!
Okay, enough of Chatty-Cathy, let’s get to the recipe. Here is what you will need:
Ingredients (makes 4 sandwiches):
- 4 organic portobello mushroom caps (cleaned and gills removed)
- 1 sliced shallot
- 2 cloves of garlic, minced
- ¼ cup balsamic vinegar
- ¼ cup red wine vinegar
- ¾ cup avocado oil
- 1 ½ teaspoons salt
- 1 teaspoon Spike salt-free seasoning (or your favorite dried seasoning)
- 2 teaspoons of agave (or other sweetener)
- 4 Rudi’s Organic Wheat Buns
Optional Fixings (all organic!):
- Lettuce (I like Earthbound Farm’s Herb Blend)
- Vegan Mayonnaise
- In a large bowl, whisk together the balsamic vinegar, red wine vinegar, avocado oil, garlic, shallots, salt, Spike and agave.
- Using a small paring knife, create slits in the grill side of the mushrooms.
- Place the mushrooms into a resealable plastic bag and pour the marinade over the mushrooms. Marinate for 2-3 hours.
- Move the mushrooms from the marinade and place on the grill for 2-3 minutes. If you are using a grill pan on top of the stove, place over medium-high heat and cook for 2-3 minutes, or until the mushrooms are tender.
- Place a marinated mushroom with fixings, on your favorite Rudi’s organic or gluten- free hamburger bun.
Sadiya Wims is an EduTaste™ facilitator and health coach dedicated to helping others get into their kitchens to create easy, yummy, vegan cooked and raw meals. Please take a minute to look around VegLight. You’ll learn how simple and interesting incorporating vegan food can be. You can follow VegLight on Facebook, Twitter, YouTube and Instagram.
I could eat avocado every day, not even kidding.
Avocados on sandwiches, in salads, on top of black bean burgers… you name it. This silly looking fruit contains lots of heart healthy fats and makes a delicious, creamy addition to almost any recipe.
You can even make fries out of them! Yep, you heard that right. FRIES.
Crunchy on the outside, creamy on the inside. Paired with a tangy (+ slightly spicy!) cilantro-lime dipping sauce and you’ve got a game winning combination.
Ingredients (yields about 16 fries):
- 2 large avocados
- 4 slices of lightly toasted Rudi’s Organic Honey Sweet Whole Wheat bread (or any other type of organic bread!)
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 2 eggs
- 1/2 cup of coconut oil (for frying)
- 8oz cup of plain greek yogurt
- juice from one lime
- 1/3 cup of cilantro
- 1 tsp garlic salt
- 1/2 small jalapeno (can add more depending on spice preference)
Preparation (avocado fries):
- Heat coconut oil on medium in a deep pan while preparing the fries.
- Process Rudi’s bread into fine crumbs in either a high-powered blender or food processor.
- Slice avocados in half lengthwise and cut into 1-1 1/2 inch thick strips.
- Combine bread crumbs, cumin and garlic salt in a medium sized bowl.
- In a separate bowl, whisk eggs until yolks and whites are combined.
- Dip avocado slices in the egg mixture and then immediately coat in the bread crumbs.
- Fry avocados for about 45 seconds on each side, or until golden brown.
- Remove from pan, place on a paper towel and let excess oil drain off.
To make the sauce, combine the Greek yogurt, lime juice, jalapeno, cilantro and salt into a blender or food processor and blend until smooth.
The sauce is more of an art than a science, so feel free to add more jalapeno or even another type of pepper if you’re feeling crazy!
Avocado fries should be eaten right away for best tasting results, but will keep in the fridge for about 3-4 days. I will warn you though, they aren’t as crispy on days 2-4!
Marissa is the active lifestyle blogger behind Barefoot Colorado, a blog documenting her adventures in CrossFit, running and exploring the Rocky Mountains.
Remember when Halloween was a night filled with fun and excitement? You could dress up however you wanted and no one could tell you otherwise. It was the perfect night to stay up late and gorge yourself on candy-child’s dream come true!
I remember my first Halloween; I was a little red devil and I ate every piece of candy as soon as I got it. Maybe that’s why I only made it around the block! But the thing I remember most from that night was my first stop; I walked up to my neighbor’s house and instead of saying “Trick’O’Treat,” I shouted, “Happy Birthday!”
Now, almost 20 years later, Halloween is not as alluring as it was when I was little . We at De’Lure’ realize this, so we brainstormed to find the perfect desserts for a grown-up Halloween party. How about a delicious pumpkin mousse trifle with layers of whipped cream and dark chocolate brownie crumbles? And just in case you need a second treat, try our easy Halloween-themed cake pops. Take one bite of either of these desserts and you’ll be thinking Halloween is no longer just for kids!
Pumpkin Mousse Trifle
- 1 box GF brownie mix baked according to instructions
- Cool whip topping
- 1 cup heavy cream
- 4 eggs
- 2.5 oz. confection sugar
- 5.5 oz. pumpkin
- Pumpkin spice mix (3/4 t. cinnamon, 1/8 t. nutmeg, ¼ t. ginger, 1/8 t. allspice, pinch of salt)
- Whip cream until soft peaks and set aside
- Whip eggs and confection sugar together several minutes until light and fluffy
- Add pumpkin and spice mixture and whip 1-2 more minutes until all is incorporated
- Fold whipped cream into pumpkin egg mixture until smooth and creamy
- Build your trifle – Layer with broken pieces of brownie, pumpkin mousse, and cool whip until you have two layers.
- 1 box chocolate cake mix baked according to instructions
- 1 container Betty Crocker Creamy White Frosting
- White Chocolate
- Orange Coloring
- Cake pop sticks
- After cake has cooled, break into pieces in large bowl adding enough frosting to form balls
- Refrigerate for approximately one hour
- Melt white chocolate just to creamy consistency. Don’t overheat.
- Add coloring a little at a time until you get the color you want to use
- Dip cake pop stick into white chocolate mixture and then into a cake ball. Do this until you have all the sticks in your cake balls. This allows the white chocolate to set.
- Drizzle the remaining orange white chocolate mixture onto cake ball. Have fun and use your imagination.
- Work with a parchment lined baking sheet unless you have a cake ball stand.
- Refrigerate until ready to use. In our photo we used a wine glass.
De’Lure’ can be found at deluredessertsbakery.com, facebook: de’Lure’ Desserts and Bakery and Twitter
De’Lure’ began when its founder, Ragan, was recovering from a three year illness that was finally diagnosed as celiac. Ragan left her corporate job to take a Summer off but was asked to help at a local café. That part-time position led into baking when the pastry chef moved out of town. Making these beautiful pastries and desserts was rewarding but Ragan could not eat any of them! This gave her the idea to begin experimenting at home. The more she sampled to my family and friends, the more Ragan wanted to make them available to the gluten free community. Ragan shared this with her friend and manager at the café, who began sending her patrons who would come in asking for anything gluten free. Ragan’s husband encouraged her to pursue going after her own clients. Eventually, Ragan got the courage to ask her favorite gluten free Italian Restaurant if they would sample some of my creations. It was not long before they had three of her items on their menu. De’Lure products can now be found at several local establishments including that café where Ragan began her new career and she has taken on two very talented bakers to help with all the private orders she also receives. Ragan could not be happier and has never looked back!
– 1tbs.raw milk or rice milk or cream
– dash of cinnamon
-two packets of stevia leaf
-two Rudi’s Organic Hot Dog Buns
– 1/4 cup of cream cheese
-2 tbs. pumpkin puree
-1/4 tbs. of pumpkin pie spice
Take hot dog buns and keep open. Mix eggs with dash of cinnamon, raw milk or other milk, and one packet of stevia. Mix well.
Then, take cream cheese, pumpkin puree and pumpkin pie spice with other packet of stevia and mix together in another bowel.
Smear mixture inside hot dog buns and close hot dog buns, and cut buns into 4 pieces. Roll in egg mixture and fry in baking pan with ghee or butter until golden brown. Serve with maple syrup, fruit, or powdered sugar. Good stuff.
Special thanks to Giovanna for submitting her recipe to our Grill Master Contest!
Rudi’s Organic Tortillas
sharp shredded cheddar cheese or cheese sub
thin sliced chilis
cucumbers sliced and pregrilled for crunch
thinly sliced tomatoes- paper thin
optional dip: Greek yogurt and Tabasco sauce
Grill and warm tortillas- spread on hummus, put in sliced tomatoes, cucumbers and cheese and paste together- hummus is on both insides of tortilla like a paste- now grill. You can make a dip out of greek yogurt and tabasco as a dip or topping for a healthy alternative- takes minutes and healthy and low-fat!
Special thanks to Ma for submitting her recipe to our Grill Master Contest!