I know I’m an avid yogi.  I talk about how it’s best to take your time, that we must have patience and how often times, we can learn from finding comfort in our own discomfort.  And while I still believe all those things are true, and certainly worth practicing in life, sometimes I just don’t want to wait.

Image Credit – icanhascheezburger.com

For example, I’m ready for spring.  I’m done with wearing my winter coat.  I’m sick of all this cold and dreary rain.  And I’m all set with craving things like inhaling a big bowl of steaming cheesy chili, being buried under a sea of blankets, and sipping mugs of hot tea.  But you can’t hurry the weather along (although the forecast says it’s going to be in the upper 70’s by this weekend) and you can’t help what you crave.  So what do you do when it’s not exactly warm enough for frozen mudslides, and you have a cupboard filled with hot chocolate?

Make chocolate cake!

Instant Hot Cocoa Raspberry Coconut Cake
Serves 1

• 1 packet of diet hot cocoa (I used Swiss Miss Sensible Sweets)
• 1/2 TBSP of cocoa powder (I used Hershey’s brand)
• 1/4 cup of oat flour (dry oats ground until they reach a flour-like consistency)
• 1 TBSP of all-purpose flour
• 1/2 TSP of baking powder
• pinch of salt
• 1 TSP of organic dried coconut (I used Woodstock Farms brand)
• 1/4 cup of liquid egg whites
• 1 TSP of vanilla extract
• 2 TBSP of nonfat Greek yogurt (I used Trader Joe’s Greek Style Nonfat Plain Yogurt)
• 1 TBSP of sugar free raspberry preserves
• 2 TBSP of nonfat Greek yogurt (for topping, optional)

1) Lightly coat a shallow microwaveable bowl with cooking spray (I tried using a mug.  It was too deep, and my cake didn’t cook properly).

2) Combine the diet cocoa, cocoa powder, oat flour, flour, baking powder, salt and coconut.  Then, add the egg whites, vanilla extract and Greek yogurt.  Mix everything together until well-blended.

3) Smooth the mixture down into the bottom of the bowl and form the shape of a pancake.

4) Microwave for 45 seconds covered with a paper towel.

5) Carefully remove from microwave and stir in the raspberry preserves.  Smooth the mixture down again and shape into a pancake.  Microwave for another 35 – 45 seconds.

6) Eat straight from the bowl or remove to a plate.  Top with Greek yogurt, ice cream, frozen yogurt, agave nectar, whipped cream, chopped nuts, etc.  Instantly enjoy your hot chocolate-y dessert!

One word.  Sensational.  When I plopped all the above ingredients into a bowl and hit ’start’ on the good ole’ micro, I’ll have to admit that I was a bit leery.  I wanted a warm and sweet baked good, but wasn’t sure how cake-like (and how tasty) this would actually turn out.  I’ve made these microwaveable goodies before like here and here, and while they were quite appetizing, they were definitely more ‘breakfast’ than ‘dessert’.  My latest creation could be eaten at the start of the day, but I think it would be best having it post-dinner.  It’s definitely something with which you want to finish off your night.

The cocoa mix and cocoa powder gave this recipe just the right punch of chocolate and sweetness, while the dried coconut and raspberry preserves added to the layers of flavor.  For me, coconut just gives food an exotic and unique flare, and raspberry with chocolate is always a winning combination in my book.  The next time I make this recipe, I think I’ll add some chocolate chips and/or chocolate chunks at the end of the cooking time to give it a more ooey-gooey, rich chocolate texture.  Plus, I like having something to mop up with my cake.  It gives me something to do, so I can slow down the consumption of my dessert. (Make up your mind, Healthy Chow!  Do you wanna hurry up or slow down?!)

If you’re like me and you have a hard time waiting for things, I highly suggest you give my quick cake recipe a spin.  I guarantee it will put an instant smile on your face, but make your tummy and taste buds singing your praise for some time to come.

How do you practice patience?  Do you have any tips to help yourself slow down?  What’s your favorite quick dessert recipe?

Namasté,
Nicole

Do you know what a Panamera is?  No, I didn’t say ‘Panera’.  I’m not talking bread here.  The Porsche Panamera is a four-door, four-seat, luxury sedan.  The first sedan for Porsche.  For shiz and giggles, Patrick and I decided to look at cars yesterday.  While we aren’t in the market for a new one, Patrick likes to just ’see’ what’s out there.  Thus, we landed at Porsche of Westwood, about a half an hour drive from Boston.  I had already been to yoga class, it wasn’t raining (like it will be for the rest of the week) and was actually quite sunny outside.  So, I was game.  I just didn’t know I was going to end up in a race car.

Image Credit – chinaluxculturebiz.wordpress.com

I’m not really one for driving fast, as I drive a Honda Civic (and no, it hasn’t been souped up), but yesterday afternoon, I must have been in the need for speed.  While we told the salesman we were very casually looking around for cars, he insisted that we go for a test drive.  Who were we to say no? Plus, it was our salesman who was going to be behind the wheel.  We were just going along for the ride.  And boy, was it a ride!

Our test drive only last about 10 minutes, but in that time frame, I managed to sweat through my down coat and almost put a hole with my fingernails through the palms of my hands from clenching my fists so tightly.  I wish I had taken a picture of my facial expressions while we were taking those sharp turns on and off the ramps of the highway, but I was too busy holding on for dear life.  I couldn’t stop laughing in the backseat (I do this when I’m nervous) and feeling as if it was my first time on Space Mountain.  The thrill of speeding through the air while the vehicle I was traveling in hugged the road on what felt like just the two right-side tires, was enough to put my adrenaline into overdrive.  To say the least, I was out of my comfort zone and it’s pretty safe to say, I liked it.

The Panamera car brochure we got to keep as a souvenir

While my brief stint as Danica Patrick was fun and certainly exciting, I don’t think I’ll be rushing out to buy this car, or any sports car, anytime soon.  I’m happy with the car that I have and safely taking turns at 15 – 20 miles per hour (I believe our salesman mentioned that we were taking the turns at about 40 mph!).  But, that feeling of letting go, feeling completely out of control, doing something completely out of the ordinary and not being able to do a damn thing about it, that might be an experience I’ll soon have to revisit.  I’ll just be sure to be wearing my seat belt.

What gets your adrenaline going?  Do you like to drive fast (don’t be afraid to admit it)? Or, do you prefer to stay on the safe side like me?

Namasté,
Nicole

Everywhere I look these days (I’m sure it’s the same for you), I keep seeing signs for everything ’spring’.  Yes, I’ve been noticing the flower buds sprouting up from the ground, the leaves slowly growing back on the trees, the birds seem to be chirping much louder and there’s a new crop of fresh produce that’s trickling into the grocery stores.  But no, those are not the ’signs’ I’m talking about.  I mean the signs that say ’spring sale’, ’spring cleaning’, ’spring clearance’, ’spring cleanse’, and ‘new for spring’.  It seems that everyone is ready for a change and a chance to begin anew.

Image Credit – cleveland.com

The other day in yoga, as we were in extended side angle pose (Utthita Parsvakonasana), our teacher told us to fully feel and be in the pose.  She said that even though we’ve been in the pose millions of times, we should pretend as if it was the first time, and really take notice of how we’re feeling.  We shouldn’t operate from memory; we should take each pose exactly for what it is.  Our teacher told us to consider each pose as a renewal.  Instead of plowing through each pose and waiting for it to be over (which is what I have the tendency of doing when I’m in this certain pose), our teacher asked that we be aware of our senses and respect what our bodies were telling us.  She said to not assume or expect to feel a certain way, just because we may have had those feelings when we previously held that pose.  We should come into the pose with fresh eyes and an open heart, no opinions nor preconceived notions, just the willingness to learn.  In the spring, we have the chance to shed what we built up inside ourselves during the cold and wintry months.  The bulk and extra line of defense we created to help keep us warm in the previous season, we can now let go.  Spring marks the time for rebirth; the time for all things to evolve.

Image Credit – upsanddownes.wordpress.com

As I flowed through the rest of the poses in class that day, I realized that my practice wasn’t the only thing I needed to review with fresh eyes.  Like many others in this world, I tend to be a creature of habit.  When I find a method of doing something, a certain way of thinking or feeling, I don’t like to change it.  It doesn’t matter if my way is more difficult, not as efficient or unhealthy, I stick with it because it’s what I know.  But like the new season that we ushered in just last week, it’s time to do some cleaning of the house.  The clutter of negative energy, unproductive ways of thinking, unnecessary self-criticism, rigidity and bad habits that should have seen their demise long ago, need to be swept away.  It’s pointless and unhealthy to keep around thoughts, feeling and actions that don’t benefit us.  While it might be easier to carry all this ’stuff’ around versus finding the strength and energy to let it go, sometimes it’s the discomfort that will heal us in the long run.  The emotional journey we need to employ may not be the most pleasant one, but it might just be the most necessary one.

Image Credit – gardenguides.com

We put our bodies through detoxification, new diets (diet meaning what we eat) and increased exercise because it’s necessary to get rid of the ‘junk’ that has been lingering inside of us.  It may not be a fun or enjoyable process, but in the end, we emerge healthier and happier.  Like the plants and flowers in the ground, there’s a seed that must be cracked and broken through before new life can be sprouted.  It’s a chance to grow and find a new beginning.  The signs are all there and they are pointing to us to make the change.  It’s up to us to stop and pay attention.

***Speaking of new things for spring, would you like to try some Mangosteen?  Baby pineapple?  Lychee?  How about some new Lululemon clothing?  If you’re interested, check it out here!***

I’m working on letting go of the little things.  It’s something that tends to gnaw at me and it’s about time I get rid of this habit.  What are you going to work on?  What do you plan on cleansing yourself of?

Namasté,
Nicole

***Would you like to win some delicious dried superfruit?  How about a $100 Lululemon gift card?  How about an eco-friendly way to transport that delicious dried superfruit?  Please keep reading to find out how…***

Image Source – readthesmiths.com

A liger (a cross between a lion and a tiger)

Image Credit – readthesmiths.com

A beefalo (a cross between a cow and a bison)

Image Credit – hemmy.net

A Cama (a cross between a camel and a llama)

Image Credit – hemmy.net

A wolphin (a cross between a whale and a dolphin)

Just the other day, while I was watching a news program on TV, a piece was aired about hybrid animals.  I honestly had no idea such creatures existed!  While they seemed a bit strange upon first glance, there was definitely an allure to them and eventually, I found them quite beautiful and interesting.  Who knew of the possibilities?  Not me.

While I was fumbling around the kitchen one weekend morning, I couldn’t figure out what I wanted to make for a lazy late morning brunch.  I knew I wanted something egg-themed along with some vegetables, but I just wasn’t sure what.  I was in the mood for a quiche, but didn’t have the energy (or patience) to make a pie crust.  I was craving a frittata, but I was also looking for a chewy carb to accompany those eggs.  And then it hit me, why couldn’t I have both?!

Pesto, Sun Dried Tomato, Mushroom and Cauliflower Frit-iche
Serves 8

For the crust:
From Bitsys Kitchen (I used the same recipe in this post)

• 2 cups of cooked brown rice (I used Lundberg’s Short Grain Brown Rice)
• 2 egg whites (or 1/3 cup of liquid egg whites)

1) Preheat the oven to 350 degrees.

2) In a bowl, mix the cooked brown rice with the egg whites.  Then press the brown rice mixture into the bottom of an 11 x 7 baking dish that has been coated with cooking spray.

3) Bake for 15-18 minutes or until the rice starts getting crispy at the edges.

For the filling:

• 4 eggs (I used Trader Joe’s Cage Free brown eggs, large-sized)
• 1/3 cup of liquid egg whites
• 3 TBSP of skim milk
• 1/4 cup of nonfat ricotta cheese
• 40g of sun-dried tomatoes packed in olive oil, slightly drained and chopped (I used Trader Joe’s brand)
• 2 cups of frozen cauliflower florets, thawed and chopped (if you’re using fresh, just cook them for a few minutes first)
• 6 medium-sized white mushrooms, sliced
• 2 TBSP of store-bought pesto (or homemade) (I used Classico brand)
• 1 TSP of frozen chopped basil (I used Daregal – but fresh would be great, too)
• 1/4 cup of parmesan cheese, shredded
• 2 garlic cloves, minced
• about 10 raw almonds, chopped
• few dashes of garlic powder
• few dashes of white pepper
• few dashes of sea salt

(Ooops, forgot to add these guys to the previous ingredient picture!)

1) Keep the oven at 350 degrees after you’ve finished baking the crust.

2) In a large bowl, combine the eggs, egg whites, skim milk and ricotta cheese.  Gently mix to make sure the ricotta cheese is well-blended and that there are no big lumps.

3) Then, add the sun-dried tomatoes, cauliflower, mushrooms, pesto, basil, parmesan cheese, garlic, almonds and spices.  Gently mix everything again.  Be careful not to over mix.  You just want everything to be well-coated by the eggs.

4) Spray some cooking spray onto a napkin and wipe the sides of the 11 x 7 baking dish with the brown rice crust.

5) Pour the egg mixture into the baking dish right on top of the brown rice crust.

6) Make sure the egg mixture is level and that the ingredients have been evenly distributed.  Bake for 35 – 40 minutes, or until the eggs start to bubble slightly.

7) Allow the frit-tiche to cool for 5 minutes before serving.  Happy brunching!

Do you ever walk into someone’s house, smell that scrumptious aroma and hope and pray that that is coming from the meal you’re about to eat?  Well, this dish will produce that aroma, and yes, this dish is yours to eat!  Not only was this easy to whip up, but it was one of the most satisfying brunches I’ve had in quite some time.  There was just the right dose of everything in this recipe – eggs, garlic, vegetables, cheese and kick.  I forgot how tasty pesto and eggs can be.  And when you throw in some olive oil packed sun-dried tomatoes, that combination gets even better.  The brown rice crust gave this meal the right amount of carbs to make it filling, without making it too heavy.  While the cauliflower taste was subtle, it gave the frit-tiche some needed bulk, and helped to even out the grease from the eggs, cheese, pesto and sun-dried tomatoes.  I added some chopped almonds just to give another layer of texture, and a bit of crunch.  You might think there are a lot of ingredients in this recipe, but each plays a significant role, and none overshadows the other.

When I really think about this dish again, I realize that it could have also been called a ‘frit-tiche-na’.  The Italian-inspired flavors of the pesto, ricotta, garlic and sun-dried tomatoes made me feel as if I was eating a sauce-less lasagna.  Plus, the crunchiness from the cauliflower and the chewiness of the crust make me think for a second that I was eating lasagna noodles.  Nope! This dish could fool you from so many different ways; you won’t know what to think.  But, a couple of things are for sure, it will leave you craving for more, and you’ll certainly want to start making some of your own wild creations…muahahahahaha!

***If you want the chance to win some dried superfruit, along with a $100 Lululemon gift card, you’ve gotta check out Megafruit’s amazing giveaway!***

***And if you’re interested in winning your very own SnackTAXI, check out Michelle’s cool giveaway!***

I know many of you like to eat breakfast for dinner (me included), but would you ever eat dinner for breakfast?  What’s the strangest thing you’ve ever had for breakfast (and liked)?  I used to love having cold pizza!

Namasté,
Nicole

While the weather in Boston this past weekend was beyond gorgeous (it felt like summer had arrived on Saturday), unfortunately, it’s a bit chilly and dark today.  And, a considerable amount of rain is on the forecast for today and tomorrow.  Boo-hoo! I don’t want to say that I’m bummed, but having the warm sun shining brightly on me really did add a pep in my step this past weekend.  But before I could grab my umbrella out of the closet, take out my not-so-spring-esque coat that I had already neatly packed away for the rest of the year and curse Mother Nature for teasing me, I took a deep breath.  I realized that even when the weather isn’t a ‘perfect 10′, it doesn’t mean that I have to allow the gloominess outside my window affect what’s going on inside of me.

For that reason, I wanted to share some inspirational quotes I’ve been recently admiring and bring a little sunshine (and warmth) to you…enjoy the day…

Image Source – mathresources.anderson5.net

If you have health, you probably will be happy, and if you have health and happiness, you have all the wealth you need, even if it is not all you want.
-Elbert Hubbard

Our deepest fear is not that we are inadequate.  Our deepest fear is that we are powerful beyond measure.  It is our Light, not our Darkness, that most frightens us.
-Marianne Williamson

Choose the world you see, and see the world you choose.
-Jonathan Lockwood Huie

Be at least as interested in what goes on inside you as what happens outside.  If you get the inside right, the outside will fall into place.
-Eckhart Tolle

The minute I heard my first love story I started looking for you, not knowing how blind that was.  Lovers don’t finally meet somewhere.  They’re in each other all along.
-Jalal ad-Din Rumi

Life is not about waiting for the storms to pass…
It’s about learning how to dance in the rain.
-Vivian Greene

People are often unreasonable, irrational, and self-centered.
Forgive them anyway.

If you are kind, people may accuse you of selfish, ulterior motives.
Be kind anyway.

If you are successful, you will win some unfaithful friends and some genuine enemies.
Succeed anyway.

If you are honest and sincere people may deceive you.
Be honest and sincere anyway.

What you spend years creating, others could destroy overnight.
Create anyway.

If you find serenity and happiness, some may be jealous.
Be happy anyway.

The good you do today, will often be forgotten.
Do good anyway.

Give the best you have, and it will never be enough.
Give your best anyway.

In the final analysis, it is between you and God.
It was never between you and them anyway.
-Mother Teresa

What food signifies spring to you?  Do you find that your eating habits change as the weather changes?  How?  Did you do anything this weekend to welcome spring?

Namasté,
Nicole

Initially, I was going to include a disclosure with this blog post.  I was going to tell you that while this is supposed to be a healthy food/lifestyle blog, most of the food you were going to see was by no means healthy, and something that should be consumed on a regular basis.  And then I realized, the dinner I had was mouthwateringly delicious, satisfying and each and every morsel was savored.  Thus, there was no need for an apology or a warning.

Image Source – flickr.com

A couple of weeks ago, FHC (Father Healthy Chow) invited me, Patrick, my sister and her boyfriend to dinner out in Chinatown.  While I love me some Chinese food (not Chinese-American food), I have a tendency to go a bit overboard and stuff myself silly.  It’s really quite hard to have self-restraint when everything tastes so dang good!  Plus, I like seeing the proud look on FHC’s face when he knows he’s ordered too much and then has to listen to us all moan, “Oh man!  How in the world are we going to be able to eat all of this?”  And then, I love watching him laugh when all of the dinner platters have been cleared – completely.

Being that there are so many restaurants in Chinatown, and to be perfectly honest with you I can’t tell the difference between them all, I let FHC make the selection.  He chose New Golden Gate Seafood Restaurant.  We had all been there before and had a wonderful meal, so no one had any objections to this being our dining destination.

The place was crowded!  Fortunately, FHC knows the management of the restaurant and was able to get us a big table.  Score! The waitstaff was rushing around taking orders and bringing out food, as their hungry patrons slurped up their meals and warmed up their bellies.  I pretended to peruse the menu, even though there was not a snowball’s chance that I was going to do any of the ordering.  FHC knows what we like, and we know we’re in good hands when he’s at the food ordering helm.  And while I was chitchatting with my sister and her boyfriend, I must have stopped paying attention for a split-second because all of the sudden, I saw an enormous sea creature coming towards me.

The one and only FHC!

People gettin’ their grub on!

They don’t call it a ‘king’ for nothing…

Oh yes!  It was an Alaskan King crab!  This is most certainly a delicacy (and an expensive one at that!), and one we only devour enjoy on special occasions.  This crustacean was big enough to feed a small army.  It was served three different ways: steamed with garlic, wok-fried with ginger and scallion, and poached (in its shell) with egg and pork.  They were each unique, and insanely scrumptious in their own right.

Steamed with fresh minced garlic

Wok-fried with ginger and scallion

All together…

Poached with egg, ground pork and scallion – ah-may-zing!

A lil’ bowl o’ deliciousness…

Next, came the vegetable (sadly, the only veggie of the night, but at least it was good!).  It was sautéed Chinese broccoli with Chinese sausage.  Chinese broccoli tends to be a bit more bitter than its American counterpart.  However, the Chinese sausage was salty and mildly sweet, which complemented the veggie quite nicely.  And if we didn’t have enough seafood already, soon arrived our deep-fried flounder.  My sister and I had asked for it to be steamed, but the waiter declined and advised that having it fried would serve as a much tastier version.  OK, twist my arm! The flounder was soft, succulent and fried to perfection.  Along with some soy sauce and fresh scallion slices, this could have been dinner on its own (but lucky for us, it was NOT!).  And just when we thought there was enough fried goodness to last us a lifetime, there was more in the queue.  However, Michelle and I requested our final dish to be ’sweet and sour pork’, and FHC heard ’salt and pepper pork’.  Not that the salt and pepper pork was something we’d send back to the kitchen, but the sweet and sour was something to which the table was looking forward.  This dish was a tad too salty, and really tasted more like batter than pork.  But who am I kidding?!  I ate it anyway!  Hehehehe!

Chinese broccoli with Chinese sausage – love that shade of green!

Crispy-fried flounder – hey fishie, fishie, fishie…!

Salt and pepper pork

At least I was eating off of an appetizer-sized plate!

We shared all of the dishes, as they were served family style.  There isn’t any ‘excuse my reach’ or ‘can you pass me that?’ going on at this dinner.  We simply Chowed and grabbed what we wanted to eat.  Dinner with FHC is usually relaxed, entertaining and filling.  That night’s dinner was no exception.  The food we enjoyed was exceptional, and the service we received was fast and attentive (I think FHC may have had something to do with that).  But, my favorite part of the night was seeing my dad and spending time with him.  He truly is one-of-a-kind.

Hi Dad!

To end our meal, we were served a warm and sweet red bean soup.  If you’ve never had this, you’re missing out.  It’s made with azuki beans, tangerine peel and brown sugar.  The combination may sound odd, but once you taste it and feel the warmth inside your tummy (and on top of all that food), you won’t find anything strange about it.  In fact, it’s said to aid in digestion.  Perfect!  And of course, no Chinese meal would be official without the fortune cookie.  Both of these sweet treats were a great way to finish our savory dinner.  I was happy as a clam (which is yet another dish FHC tried to order, but we quit while we were ahead)!

Warm red bean soup – good for digestion and for your taste buds!

Sorry, I forgot to take a picture of the actual fortune!

I hope you appreciated my recap of all the indulgent and delectable dishes we feasted upon in Chinatown.  It’s such a treat when I am able to dine like this, and I always look forward to it.  I get to have dinner with some of my favorite people, happily gorge myself on lip-smacking good food and enjoy a fun family night out.  When the night is filled with such wonderful things, how can I be sorry?

***Would you like a chance to win a new kitchen accessory?  If so, check out Meghan’s blog for her incredible giveaway!***

Do you like seafood?  What’s your favorite kind and your favorite way to prepare it?  If not, why not?

Namasté,
Nicole

Remember last week when I couldn’t write one of my usual posts due to the fact that I was helping Patrick?  Well, I don’t know if you could tell, but I could hardly contain my excitement.  As I said in my previous post, the project that Patrick is launching is one that he’s been working on for quite some time, one that he had been dreaming about before he even knew it existed.  It’s not a project that has any predetermined guidelines to follow.  It’s not a project that is corporate America-related.  It’s not one that he was coerced to do.  And, it’s not a project that is simply going to be a flash in the pan.  Patrick’s project is related to two of his life’s biggest passions – internet marketing and basketball.

Image Credit – ehow.com

Ever since I’ve known my husband, he’s had quite the entrepreneurial spirit.  When he wasn’t hard at work, he was spending hours upon hours on his laptop researching and refining his business notions.  Like many entrepreneurs, Patrick has invested much of his time and energy into various ideas.  And like many ideas, not all seemed to pan out.  But nevertheless, Patrick’s inner-fire for following what was so deeply seeded in his heart could not be extinguished.  In fact, the pitfalls and roadblocks that Patrick encountered, big or small, only fueled the flames.

Tomorrow, on the first day of the NCAA basketball tournament, Patrick will finally get to have his day in the sun.  All those long nights of prospecting, planning and strategizing will finally come to fruition.  And all those days of visualizing his dream will finally become a reality.  While Patrick has many supporters and advocates, there are also those who have some doubt.  But doing what is popular was never something with which my husband was concerned.  He simply listened to what was true in his heart.  In fact, Patrick even endorses that I follow my dreams and that I do what I love.  Even while he’s pursuing his goals, he finds the time (and energy) to motivate and support me.  Yeah, to say the least, I’m pretty lucky.

Image Credit – abcpreachers.ning.com

I’ve learned that there are two kinds of people in this world: there are those that live their lives as an example, and there are those that live their lives as a warning.  I’m fortunate enough to say that I’m married to a person that does more than demonstrate exemplary behavior.  He’s a man of integrity and virtue, and it’s about time that his moment has come.  At a time when it might be easier to stick with the familiar, versus venturing out and exploring the unfamiliar, Patrick chose the road less traveled.  And the benefits from that are just waiting to be reaped.

Image Credit – tripadvisor.com

Today is St. Patrick’s Day, and I can’t think of a better person to celebrate.  When you have the perseverance, drive and heart that Patrick possesses, you don’t need the luck of the Irish.  That said, Patrick, I toast to you and wish you well on your official launch.  And without further ado, let the games begin!

Image Credit – nba.com

Happy St. Patrick’s Day!

Are there any moments in your life that you would consider your ’shining moment’?  Do you believe in luck?  Are you going to be watching any of the NCAA games?

Namasté,
Nicole

Well, I guess you’re all as kooky as me (that may or may not be a compliment ).  I am thrilled to see that my C.R.A.B. muffins didn’t turn you away and make you think I had gone cray-cray.  In fact, my veggie-stuffed muffins seemed to peak your interest in terms of what one can sneak into baked goods (hehe, OK, I don’t mean that!).  I really enjoy experimenting with my baking and cooking.  Whether I’m making my recipes vegan-friendly, healthifying them or adding in some of my own interesting tweaks, it’s always an adventure when I arrive at the end result.  And, the adventure is even more delicious (obvi pun intended) when my creation winds up being a tasty one.

Image Source – cleartuts.com

Much to my dismay, my C.R.A.B. muffins didn’t last too long in my kitchen.  While I thought ten of them would have endured at least a week or so either on my counter or in my freezer, within a few shorts days I was left baked good-less.  But my craving for veggie-infused sweetness was still alive and kicking.  So what’s a gal to do?

Make yet another brussel sprout sweet treat!

No Need to Bake Banana Brussels Sprout Cake
Serves 1

• 1/4 cup of dry oats, ground into oat flour (dry oats ground until they reach a flour-like consistency)
• 1 TBSP of whole wheat flour
• 1/4 TSP of baking powder
• 1/4 cup of liquid egg whites
• 1/3 of a ripe banana, sliced (mine was frozen, but fresh would work, too)
• 3 raw brussels sprouts, finely chopped
• few dashes of cinnamon
• dash of pumpkin pie spice
• dash of salt
• drizzle of agave nectar or maple syrup (optional)

1) If you haven’t already done so, now would be the time to prepare the oat flour and brussels sprouts.  I’ve been really taking a liking to my food chopper.  But, you could prepare both using a food processor or blender.

2) Coat the bottom and sides of a microwaveable shallow bowl with cooking spray.

3) Mix together the oat flour, whole wheat flour, baking powder, egg whites, banana, brussels sprouts, cinnamon, pumpkin pie spice and salt in the coated bowl until well-blended.  Spread the mixture down evenly at the bottom of your bowl until you get something that resembles a pancake.  Allow the mixture to sit untouched for a few minutes.

4) Microwave on high for 2 1/2 minutes, covered with a paper towel.  Be careful when taking the bowl out of the microwave as it will be extremely hot!  (trust me…)

5) Allow the cake to cool for about a minute.  Be fancy and remove to a plate, or be lazy, save a dish and eat straight from the bowl.  Top with a drizzle of agave nectar or maple syrup.  Sprinkle with a bit of cinnamon and enjoy!

Similar to my Fee-Fi-Faux-Yum Pumpkin Cake, this little snackie hit the spot!  It was fast and easy to prepare, and I felt as if I was serving myself an instant piece of freshly baked cake.  But not just any cake, a cake injected with nutritious brussels sprouts.  In this recipe, the brussels were a bit more apparent in texture, but not in taste.  There was a mild crunch from the crispness of the veggie, which contributed to its unique nature and complexity.  Plus, the brussels helped to bulk up the volume of this snack.  The addition of the ripe banana helped to balance out this recipe with its natural sweetness, while the cinnamon and pumpkin pie spice just made it more fun.  It’s truly a satisfying snack.  You feel full, you get a little dose of vegetables and your sweet tooth is quelled.  Not to mention, it literally takes a hot minute to make (or bake)!

I keep seeing more and more posts and recipes online with these mini cabbages (like here, here and here), so I know you are all no strangers nor foes to this mighty sprout.  And if you like them in your savory dishes, why not give them a try in your sweet ones?  You might just sprout a new crazy love!

If you could have a fruit tree and/or vegetable garden, what would you grow?  If you do have one, what do you have in your crop?

Namasté,
Nicole

Hello lovely bloggies…I’ve been quite the busy bee helping Sport Billy.  For that reason, I wasn’t able to write up one of my usual posts for you today.  My apologies…

Patrick is about to launch his long-awaited project.  You know the one – a project that you pour all your blood, sweat and tears into and literally spend every waking moment thinking about.  So, I’ve been ‘Helpful Chow’ over the past few days, doing my best to support my husband and his endeavors.

Stay tuned for an update on the project…because it’s about to SOAR!

I’m so proud of you, Patrick! This is it! March is going to be MAD!

Image Credit – metro.co.uk

***Do you <3 chia seeds like me?  Or, would you like to try them?  Check out Michelle’s giveaway if you’d like a chance to win some of your own!***

Do you work well under pressure?  What’s the biggest project you’ve ever worked on?  If you’re working on a big one right now, what are your tips for staying focused and organized?

Namasté,
Nicole

***My apologies for not posting on Monday.  My computer was de-fragmenting and going through a thorough scan for most of the day, and I wasn’t able to have access to it.  Thank you for your patience, as always.***

Before you scream, “eeeewwwww, that is so gross,” please know that Healthy Chow is not losing her mind.  Do you really think I would put seafood in a baked good?!  C’mon! Have a little faith in me, people!  The thought of biting into a sweet treat like a muffin and then tasting crustacean, would be awful.  But brussels sprouts?  Now we’re talkin’!

Hey, if it’s OK to put tofu in bars, pumpkin in lasagna and sweet potato in brownies, why not brussels sprouts in muffins?  I never thought blending spinach with a frozen banana would yield such an addicting smoothie (or such a lovable monster), but we all know by now how popular that turned out.  So, I figured sneaking in another green into another one of my beloved foods would be a great idea.  After all, a baked good is still a baked good, regardless if it’s filled with sugar or a nutritious little sprout from Brussels.

C.R.A.B. Muffins (Carrot. Raisin. Almond. Brussels sprout)
Makes 10 regular sized muffins

• 1/2 cup of dry oats, ground into oat flour (dry oats ground until they reach a flour-like consistency)
• 3/4 cup of whole wheat flour
• 1/3 cup of evaporated cane juice (I used Florida Crystals)
• 1/2 TBSP of cinnamon
• 1/4 of TSP of nutmeg
• 1/4 TSP of ground ginger
• 1 TSP of baking powder
• 1/4 TSP of baking soda
• 1/4 TSP of salt
• 1/2 cup of raw carrots, grated
• 1/4 cup raw brussels sprouts, minced
• 1.5 oz. of raisins
• 16 raw almonds, chopped (not sure why I selected ‘16′?)
• 1 TBSP of ground flax mixed with 3 TBSP of warm water
• 1/4 cup of lite silken tofu (I used Nasoya brand)
• 1/2 cup of Libby’s 100% Pure Pumpkin
• 1/4 cup of applesauce, unsweetened
• 1/2 TBSP of vanilla extract

1) Preheat oven to 375 degrees.

2) If you haven’t already done so, make the oat flour (I used my food chopper, but feel free to blend the oats in a food processor or blender until you reach a flour-like consistency).  Also, now would also be a good time to mix the ground flax with warm water.  Allow the flax mixture to sit for 5 minutes.

3) In a food processor or blender, add the ground flax mixture, tofu, pumpkin, applesauce, and vanilla.  Blend until everything is smooth.  Set aside.

4) In a large bowl, mix together the oat flour, whole wheat flour, evaporated cane juice, cinnamon, nutmeg, ginger, baking powder, baking soda and salt.  Then, add in the carrots, brussels sprouts, almonds and raisins.  Finally, add in the flax/tofu/pumpkin mixture.  Mix until everything is just moistened.

5) In greased regular-sized muffin trays or paper-lined muffin trays, spoon in the batter filling the cups about 3/4 full.  Bake for 15 – 20 minutes, or until the tops start browning a bit and are still slightly ’springy’ to the touch.  Allow muffins to cool in the trays for 5 – 7 minutes before removing.

Hmmm, a baked good never tasted so healthy!  Similar to how zucchini seems to ‘disappear’ into muffins and/or breads, you couldn’t taste the brussels sprouts in this recipe.  In fact, all the brussels sprouts did was add a lovely fleck of green to the muffin, as well as a subtle crunch.  Because there were raisins, carrots, evaporated cane juice and pumpkin in this baked good, it was sweet and certainly not ‘veggie-esque’ in tasting.  In fact, the ground ginger, nutmeg, and cinnamon gave this muffin a nice spicy kick.  Paired with a hot cup of coffee and a light schmear of buttery spread, this muffin made for a top notch breakfast.  You’ve got your vegetables, protein and omega 3’s all rolled into one little tasty treat.  Not to mention, this muffin doesn’t have any oil, eggs, dairy (it’s vegan friendly) or added fat.

So are you still thinking that adding brussels sprouts to muffins is a zany idea?  Well, yes, it just might be, but the taste will not only surprise you, but it will make you wonder what other vegetables you can sneak into your otherwise boring foods.   Now, I’m not saying there’s anything wrong with a chocolate chip muffin or fudge brownie, but when you make your baked goods multi-task for you in terms of tasting good, filling your tummy and pumping you with vitamins and nutrients, there’s nothing crazy about that.

What kind of food are you dying to try?  Or, what kind of food have you recently tried and loved/not-so-loved?

Namasté,
Nicole