Amie's Healthy Eating Tips

Amie Valpone

Simply Spring Recipes

With spring right around the corner, why not use Musselman’s Apple Sauce to whip up some healthy recipes that the whole family will enjoy? I created a few spring-like dishes that are sure to keep your taste buds happy and your family excited for the season ahead. So, go ahead and try this delicious, creamy bisque. Then, finish off your evening with my naturally sweet pudding. Both recipes use Musselman’s Apple Sauce, which adds the perfect touch of natural sweetness and gentle texture to these creamy dishes. So be sure to have your pantry stocked with Musselman’s because your family will be yearning for more. Happy spring and enjoy the beautiful weather.

Creamy Celery Bisque - Vegan, Dairy-Free and Gluten-Free

Ingredients - Serves 4

  • 1 Tbsp. butter
  • 1 cup sweet white onion, diced
  • 2 cups celery, diced
  • 1 cup zucchini, diced
  • 1/3 tsp. sage
  • 1/3 tsp. orange zest
  • 1/2 cup brown rice
  • 3 cups vegetable broth
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/2 ripe avocado, peeled, cored and diced into 1/2 inch pieces
  • 1/8 tsp. curry powder
  • 1 cup Musselman’s Apple Sauce
  • 10 cashews

Directions

  • In a medium saucepan over medium-high heat, melt butter. Add onion, celery and zucchini. Cook until onions are translucent, approximately 5 minutes. Add sage, orange zest and brown rice. Cook for another 3 minutes.
  • Add vegetable broth; reduce heat to medium. Cover and cook for 15 minutes or until rice is tender. Add sea salt, pepper, avocado and curry powder.
  • In a blender, process cashews until they form a ground consistency. Add Musselman’s Apple Sauce; continue to process until smooth.
  • Add celery mixture to apple sauce mixture in blender. Puree until smooth; serve immediately.

Cinnamon Pecan n' Pistachio Pudding - Gluten-Free

Ingredients - Serves 4

  • 1 1/4 cups milk
  • 1 3/4 Tbsp. sugar
  • 1 1/2 cups dates
  • 5 large bananas
  • 1 cup Musselman’s Cinnamon Apple Sauce
  • 1/2 tsp. cumin
  • 1/4 cup pecans
  • 1/4 cup pistachios
  • 1/4 cup fresh mint leaves, very finely chopped

Directions

  • Lay dates on flat surface. Gently remove pits and slice thin. Set aside.
  • Peel bananas, slice each banana in half, then slice each half into thin pieces approximately 1/4 inch thick.
  • In a medium-sized mixing bowl, combine milk and sugar with an electric mixer until stiff peaks are formed.
  • Slowly add bananas, Musselman’s Apple Sauce, dates and cumin to milk mixture. Mix well until combined.
  • Meanwhile, in a food processor, combine pecans and pistachios and process until smooth.
  • Place pudding mixture into refrigerator for 1 hour or until ready to serve.
  • When ready to serve, spoon pecan mixture atop chilled pudding.
  • Serve with a sprinkle of mint shavings.
  • Enjoy!

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