As if you didn’t already know, the holiday season is well upon us.

Every time I’m in my car, with all five layers of clothing on me, the radio is playing Mariah Carey’s “All I Want For Christmas Is You” on every.single.channel.  The shopping malls are jammed pack with shoppers, as well crazy deals to lure those people reluctant to acknowledge that Christmas will be here whether they’re ready or not (ahem, that’s yours truly).  And then there’s the food.  Whether you’re at the grocery store, at a restaurant – fancy or chain, or just looking to grab a cup of coffee, you’re guaranteed to find a holiday-inspired something or other.  I never noticed all of the ‘Christmas-y/winter-y/holiday-y‘ products and food out there until this past week.  And while I was tempted to buy just about everything I saw, I refrained.

However, I did make one purchase…can you guess which one?

I love that the gingerbread lady’s ‘do is huge, and looks more like a hat or a pillow than normal hair.

Buy 1, get 1 FREE!  Edy, you just love testing my willpower, don’t you?!

First ice cream, and now froyo?!  Um yes, please…I’ve never even had eggnog, but the gingerbread man waving to me is just way too much to handle!

Ahh, Seasonal Clify!  So we meet again…

Where have I been?  I thought Peeps only came around in shapes of chicks and bunnies?!

Gingerbread flavored muffins, donuts and men…thanks DnD, you’ve covered all of the bases!

Drooling…there’s just something about cutting into a brick o’ ice cream and having the middle be all colorful and jubirific !

Dear Trader Joe,

I want you in my life, always and forever.

Love,
Nicole

Decisions, decisions…so many (gingerbread) men, so little time…how can I choose? While I’m positive that ALL of these goodies would have rocked, the only items that made it into my belly were the…

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CANDY CANE JOE-JOE‘S!

I know I sing the praises of all things Trader Joe, but these are a must!  Run, don’t walk!  Just do it!  They’re good plain as is, and crushed up in a bowl of vanilla ice cream.  Actually, there’s even Candy Cane Joe-Joe’s ‘n Cream Ice Cream (think a super minty cookies ‘n cream ice cream)!  You could also crush up a few Candy Cane Joe-Joe’s and put those in a bowl of Candy Cane Joe-Joe’s ‘n Cream Ice Cream!  Shhh, I won’t tell!

The hoarder in me is telling me I should stockpile these babies.  I’m trying hard not to listen…

What’s your favorite holiday-inspired food/drink?  What is the one item you MUST have/eat every holiday season?  Which of the items I listed above would you have tried?

Namasté,
Nicole

OK, remember my previous post about Swiss chard?  I talked about how there all these ’super’ foods  in this world and how excited I am knowing there seems to be an endless supply of them to try.  While my ‘vegetable valedictorian’ definitely made me giddy, there is a particular food out there that did not.  I keep reading about how rich in vitamins (vitamin D, b12 and calcium) and minerals this food is, how it’s a good source of  protein, how it’s high in omega-3 fatty acids and low in contaminants such as mercury.  Even with all these benefits surrounding this food, I was still hesitant.  I’m not sure why I was so adverse to giving this a try?  There was just something that turned me off.  This vitamin-rich food seems to get a bad rap and unfortunately, I was falling victim to the rumors.  But because this is supposed to be a healthy lifestyle blog and I do call myself Healthy Chow, I knew I had to be open-minded.  I knew I just had to give sardines a try.

Surprise Me Sardine Avocado Pizza
Adapted from Food Network

Serves 1

• 1 3.75 oz. can of sardines packed in spring water (I used Brunswick brand)
• 1 TSP of olive oil
• 1/2 TBSP of red wine vinegar
• 1/4 cup of fresh chopped parsley, plus a sprinkle more for garnish
• 1/2 TBSP of lemon juice
• 1/4 TSP of lemon zest
• few dashes of cracked black pepper
• 1 pita pocket (I used Joseph’s Flax, Oat Bran & Whole Wheat Flour Pita)
• 1/2 avocado
• 1/4 cup of cannellini beans (drained and rinsed) (not shown)

1) Open your can of sardines and drain the liquid into a bowl.

Aren’t they cute?

The sardine juice

2) Add the olive oil, red wine vinegar, 1/4 cup of chopped parsley, lemon juice, lemon zest and black pepper to your bowl with the liquid.  Give it all a good stir.  Then, add the sardines and let everything sit together at room temperature for at least 30 minutes.

Makin’ sardine dressing…

Marinating…

3) Toast your pita in your broiler, toaster oven or griddler (that’s what I used) until it is lightly toasted.

4) Mash your avocado half in its shell.  Spread the avocado mash onto your pita.

Mashed up!

The first layer…

5) Mash your sardine mixture together in the bowl until it is well-blended.  Spread the mixture over the avocado mash.

Hmmm, so good!

6) Top your sardine mash with the cannellini beans and garnish with the remaining chopped parsley and cracked black pepper.

Yummy!

7) Eat it like a pizza or fold it in half and eat it like a sandwich!  Either way, it’s delicious!

A slice of heaven…

Surprise, surprise!  I was shocked to find that I loved the taste of the sardines!  They were nothing like I had imagined.  I always pictured sardines as being super salty, slimy and leather-y in texture.  In other words, I didn’t think too highly of these canned wonders.  Plus, when you open a can of sardines, it’s not necessarily the most breathtaking sight.  But their taste more than makes up for their appearance.  And, the fact that these little guys are packed (lame pun intended) with all things healthy makes sardines a must!

Go ahead, take a bite!

The flavor of this recipe was quite light and refreshing.  I almost felt as if I was lying poolside and it was 90 degrees with the sun shining brightly on me as I was eating this dish.  The fresh parsley, lemon juice and lemon zest gave this meal a punch of vibrancy and a relaxing spa-like feel.  I felt as if I was eating a very grown-up and healthified tuna sandwich, minus the fat from the usual mayonnaise and the high level of mercury often found in canned white albacore tuna.  While Alton Brown had originally paired the sardine-avocado mixture with a thick piece of sourdough bread, I lightened my version up a bit with a pita pocket.  I wanted my version to be more pizza-like, rather than sandwich-like.  When I can eat my meal with a fork and knife, versus just using my hands, it slows me down and I can savor my food longer (and no, I don’t pull a Costanza and eat a Snickers bar with a fork and knife, too!).

Not only was this recipe healthy, it was also very filling.  The protein from the sardines combined with the cannellini beans kept me full for hours.  And eating a half of an avocado seems to always do the trick, too.  If you can’t already tell, I was quite impressed by this glorious meal.  The natural flavors from the sardines, avocado, cannellini beans, lemon and parsley blended together to create a harmonious delight.  This recipe didn’t require much seasoning nor extras such as cheese or breading in order for it to be palatable, it tasted good because all the ingredients were good for me.  Don’t get me wrong, a plate of cheese-covered nachos can taste pretty good, too, but there’s just something about eating food that you know is healthy for you.  And there isn’t anything fishy about that!

Did your mom or dad give you a card on Valentine’s Day when you were young?  My mother used to always give us cards and little gifts.  I always felt loved no matter what.  Do you have any fun memories of Valentine’s Day?

Namasté,
Nicole

Are there any foods out there that you know are good for you, but you just haven’t had the chance to try or eat?  Well, for me, that list is pretty long.  Ever since I started reading blogs and writing one of my own, I’ve come to the realization that I’ll never be able to run out of healthy foods to eat.  I love this fact!  When I’m in the produce aisle at the grocery store, I take my time wandering around because I enjoy looking at all the new items just waiting for me to select them.   I get so excited about trying new foods, and I get even more pumped when I discover that I love the new foods and can then incorporate them into my repertoire.  Is Healthy Chow a foodie dork, or what?!

Image Credit – sodahead.com

One of my most recent loves is Swiss chard.  I’ve seen this leafy green on more blogs and websites than the cast of The Jersey Shore and I finally decided to give it a shot.  Plus, Swiss chard is packed with vitamins (vitamins A, C, E and K, magnesium, iron and potassium to name a few) and nutrients.  It’s high in antioxidants, promotes cardiovascular health and helps your body produce energy.  But to be perfectly honest, my grandmother used to cook Swiss chard quite a lot when I was a child.  Thus, this technically wasn’t a brand new food for me.  However, being that I haven’t eaten Swiss chard in decades and I didn’t remember what it tasted like, I considered it uncharted territory.  While I was anxious to try this ‘vegetable valedictorian’, I’ll have to admit that a bunch of it sat in my fridge for more than a week.  I’m not quite sure why?  I guess I just wanted to find the ‘perfect’ recipe for my veggie.  But just what is ‘perfect’?  I had no clue (can you imagine?!).  But because I didn’t want my ‘leafy green‘ to turn into a ‘leafy brown‘, I knew I had to execute, and I had to execute fast.    That said, I decided to combine the new with one of my old favorites.  I figured if I could spruce up an oldie and give it a boost in nutritional value, I couldn’t lose (or miss).

Talk about leafy and green!

Can’t Miss Swiss Chard & Bean Pasta
Serves 4

• 4 – 5 oz. of whole wheat pasta (I used a mixture of angel hair and rigatoni)
• 1 bunch of Swiss chard, rinsed and chopped into bite-sized pieces*
• 1 cup of frozen cubed butternut squash
• 1 TSP of minced garlic
• few dashes of garlic powder
• 1/2 cup of reserved pasta water (you probably won’t need all of this)
• 1 TBSP of olive oil
• 1/2 cup of cooked cannellini beans (I used canned - rinsed and drained)
• 1/2 TSP of red pepper flakes (you can use more or less based on your preference)
• few dashes of parmesan cheese (grated, shredded, whichever you have on hand)
• s&p

1) Begin cooking your pasta according to the directions.  You’ll want to cook it al dente.

2) Add your butternut squash to the boiling pasta pot about two minutes before your pasta is done cooking.  Make sure to reserve about about a 1/2 cup of the pasta water.   Drain and rinse.

It kinda looks like chunks of mango floating in my pasta!

3) While your pasta is cooking, your can begin cooking your Swiss chard.  In a large skillet, add about an inch of water and heat on high.  When the water comes to a boil, add your Swiss chard.  Turn down your heat to medium and place a lid on your skillet.  Let your Swiss chard steam for about 7-10 minutes, or until the steams and leaves have softened.

Time for a steam bath…

*To chop Swiss chard, line up all the stems and cut off about 1/2 inch from the bottom.  You want to remove any of the dried out and brown edges.  While holding the base of the stem with one hand (making a fist), use your other hand to rip the leaves off of the stem by quickly running your hand over the leaves.  They should come off pretty easily.  Then, chop the leaves and stems into bite-sized pieces.

4) When your Swiss chard is finished steaming, drain out most of the water.  Add the garlic and garlic powder to the skillet and give it a good stir.

Steamed with minced garlic…

5) Add your cooked pasta and butternut squash to the skillet.  Add your olive oil and stir to blend everything together.  If the pasta is a bit dry, add some of your reserved pasta water to the skillet.  I would add about 1/4 cup first, and then add more if necessary.

6) Add your cannellini beans, red pepper flakes, salt and pepper.  Gently mix everything together.  Add more seasoning to taste.

There’s a whole lotta everything in this recipe!

Makin’ it a little spicy!

7) Once everything is well-blended and warm, plate it and top with parmesan cheese.  Enjoy!

Loving all the flavors and colors!

So good and so good for you!

I don’t know about you, but I can’t not like pasta.  I <3 all carbs and pasta may just be on the top of that list.  But, one serving of pasta (about 2/3 of a cup dry) just doesn’t fill this hungry Healthy Chow.  I could honestly eat a pound of pasta in one sitting.  But we all know that that isn’t the healthiest thing to do.  By bulking up my pasta dishes with tons of vegetables, beans and other forms of protein, I can trick myself into getting full and being satisfied with only one serving of my favorite carb delight.  This recipe definitely achieved that goal.  My stomach was happy, as well as my taste buds.  The Swiss chard was delicious!  Swiss chard has a mildly bitter and salty taste, but it’s not one that’s offensive.  In fact, I liked it because this flavor was so unique.  The butternut squash gave this dish a subtle sweetness, while the buttery tasting cannellini beans gave this dish some needed depth.  And obviously, when you top anything (especially a carb) with parmesan cheese, food goes from tasting fine to fantastic!

Looks like a good bite to me!

I’m so glad that I finally tried Swiss chard.  What was I waiting for? It was so simple to make and made me happy knowing I was cooking and enjoying such a healthy food.  While this vegetable tasted great in my pasta, I know I would like it just as much steamed as a side.  Similar to spinach, Swiss chard doesn’t require much seasoning or spice in order for it to taste good (IMHO).  I even sampled a few pieces while it was raw, and loved it.  Now I can understand why this green has been all the rage.  It’s nutritious, delicious, easy to prepare and won’t be chard on your wallet.  Hahaha!  In fact, this vegetable is so wonderful that I not only give it a thumbs up, but it might just deserve a fist pump!

This weekend, I’m attending a food photography seminar (organized by the wonderful Kerstin from Cake, Batter and Bowl) along with some other local food bloggers.  I’m so excited!  We were told to bring any item of food that we’re having issues photographing.  I’m not quite sure what to bring?  Is there anything you have trouble photographing?

***Would you like to win a $200 Visa Giftcard?  Check out Cheat Day News and Reviews to find out how!***

Namasté,
Nicole

When I first started reading healthy food/lifestyle blogs, I noticed that people really seemed to like their chia seeds.  I had never heard or seen such a thing, except for those Chia Pets, and was puzzled as to why the chia was all the rage.  Then, I read on Allie’s blog that if I was interested in trying some samples, she would put me in touch with the person that could arrange it.  I was sold! This Chow needed to try some chia!

Within a few days, Allie had put me in touch with Diane from Greens Plus and my samples were on their way to Boston.  I couldn’t wait for my goodies to arrive in the mail.  I mean, who doesn’t like getting packages in the mail? Plus, who doesn’t like getting healthy food samples to try in the mail?  Healthy Chow is all over that!

Finally, my Chia seeds arrived! I couldn’t believe what a generous sample Greens Plus had sent me.  Thanks Diane! In addition to the canister of Chia, Diane also sent me a sample of the Greens Plus dietary supplement powder, a Chia single serving stick and a brochure filled with any information I would need to know about Chia seeds and about Greens Plus’ products.  It was like Christmas for your girl.  I was jumping up and down like a child for Chia…hehehehe!

According to my vat of seeds:

Chia (pronounced chee’ah) is the richest and only unprocessed, whole food source of pure Omega³.  A member of the mint family, Chia is native to Central America and has been used traditionally for over 3,000 years.  Ancient Aztec warriors prized Chia as an endurance promoting Superfood, eating it in bread just before battle, and drinking it in water before running long distances.

Due to its high fiber content, Chia seed absorbs up to ten times its weight in water, making it an excellent source of hydration.  Omega³ Chia’s soluble fiber forms a gel that slows the absorption of sugar into the bloodstream, binds it to toxins in the digestive system, and helps eliminate waste.

Omega³ Chia is especially rich in essential fatty acids and high-ORAC antioxidants like quercetin, caffeic acid and chlorogenic acid.  As a result, Omega³ Chia seeds maintain a 99% sprout rate and have a shelf life of up to 5 years.  Omega³ Chia seeds are rich in calcium, potassium, magnesium, iron, zinc, many trace minerals and biologically complete protein, making them the perfect survival food.  Omega³ Chia is organically-grown, certified kosher and is pesticide, herbicide, gluten and GMO-free.

Holy smokes!  For something as small as the head of a pin, Omega³ Chia seeds really give you a whole lotta bang for your buck.  When I was reading the facts and benefits of the Omega³ Chia seeds, I was overwhelmed by how wonderful these little creatures are and finally just had to try them.  For something as powerful and healthy as the Chia seed, I thought there was no way that they could actually taste good.

Gong! I was wrong again!  These seeds don’t taste bad and they don’t taste good.  Actually, there really isn’t a taste to the Omega³ Chia seeds.  They are a tad crunchy and may get stuck in your teeth, but there really isn’t a taste or an aftertaste.  Being that they are a blackish-grey in color and resemble little bugs, I was a bit nervous to try my new food sample.  I knew I wanted to test the Chia seeds in something safe and something that I knew had already been tried in the blogosphere.  While my selection was unoriginal, it certainly was a traditional one.  For my first meal/recipe made with my Chia seeds, I chose the green monster smoothie.

Green Monster Smoothie with Chia Seeds - 1 frozen banana, 1 cup of unsweetened almond milk, a handful of baby spinach and 1 TSP of Omega³ Chia seeds

I figured whirling them in my blender along with my smoothie ingredients would be a pretty risk-less first way to try these little guys out.  I couldn’t taste the Chia seeds at all.  Like the spinach in a green monster smoothie, all you can taste is the banana and a hint of the almond milk.  But knowing that I was getting a good dose of antioxidants, nutrients and omega³’s was enough for me to want to add these seeds to my list of staple ingredients for smoothie making.  It was delicious and gave the smoothie a thicker than usual consistency.  Because I let the Chia seeds sit in the almond milk in the blender for a few minutes before blending, the seeds began forming their gel and added to the chewy consistency of the smoothie.

My next dish I made with the Chia seeds was another blogosphere favorite.  I decided to make protein pancakes.  I love breakfast, anytime of the day, and oatmeal takes the crown.

Protein Pancakes with Oatmeal and Chia Seeds - 1/3 cup of dry oatmeal (quick oats), 1/4 cup of egg whites, 1/2 of a mashed banana, 1/2 TSP of baking powder, 1/4 cup of unsweetened almond breeze, 1/2 TBSP of Omega³ Chia seeds, cinnamon and salt.  Add everything into a bowl and then let it sit for 5 minutes.  Add the mixture to your blender and blend until smooth.  Cook on stovetop like a pancake.

I mixed my usual ingredients for my protein pancakes and then added a sprinkling of Chia.  The result was fabulous! Again, the seeds didn’t add any additional flavor to the pancakes.  However, you could see some subtle black specs.  But the best part was that these pancakes kept me full for four hours – which is rare in Healthy Chow’s world.  I topped my pancakes with some maple syrup, but you could also use nut butter (for more protein), applesauce or fresh fruit.  Delicious, nutritious and filling – that’s a winner in my book (or blog)!

After seeing pics of fruit paired with Chia like here, here and here, I knew I just had to give it a try.  Fruit is one of my snacks I try to turn to midday or after dinner when I am craving something sweet.  Why not make a healthy snack even healthier?

Chia Seed Topped Apple and Ricotta - 1 sliced Gala apple, 2 TBSP of nonfat ricotta cheese and 1 TSP of Omega³ Chia seeds

I’ll admit my version wasn’t as fancy (or labor intensive) as the versions I mentioned previously, but it tasted great.  I made this one night as I was craving something cold and sweet but didn’t have want ice cream or frozen yogurt.  This was a fantastic and nutritious call! The Omega³ Chia seeds served as a crunchy topping to my apple and was a nice contrast to my creamy ricotta cheese.

And what kind of a food blogger would I be if I didn’t incorporate Chia seeds into a bowl of hot oats? I love oatmeal (I think I’ve said that already, more than once) and I could have it for every meal, every single day of the week.  It’s just such a comforting and simple food to prepare.  I like to say it’s like a hug for my stomach !

Asian Inspired Chia Oats – 1/2 cup of oatmeal, 1 cup of water, 1 heaping TBSP of freshly grated ginger, 1/2 TBSP of Omega³ Chia seeds, 2 TSP of soy sauce and a handful of frozen peas

I whipped this little diddy up the other day as an homage to my Chinese grandmothers.  Also, I knew my sister would love it!  When we were growing up, our grandmothers would make us oatmeal (but in a more porridge-like consistency) with thin slices of beef, ginger and soy sauce.  It was one of our favorites and brings back so many fond memories.  We were often given this dish to eat for lunch but I could really eat it any time of the day.  It’s a great snack and a quick hot and healthy dinner.  The freshly grated ginger is the star ingredient in this dish; be sure to use the fresh stuff.  My oats were so fragrant and warmed my belly from the inside out with the spiciness of the ginger.  I added some frozen peas to give this dish some sweetness and to give it some color.  The Omega³ Chia seeds made the oatmeal thick and chewy and gave it the gelatinous texture that I love.  While a bowl of sweet oatmeal is always welcome, savory oats really seem to take me home! Wouldn’t you agree, Sarah?

After making all those fast and easy dishes with the Omega³ Chia seeds, I decided to kick it up a notch and bake with my Chia.  Since I still had a bunch of apples left from my apple picking adventure, I decided to bake something that involved both apples and Chia.  I decided to make a hearty apple oatmeal bread.  Again, I had to involve oatmeal, because really, I feel it is the perfect food.  So why not incorporate it into everything?

Hearty and Healthy Apple Oatmeal Bread with Raisins and Chia Seeds - oatmeal, whole wheat and AP flour, apples, raisins, Omega³ Chia seeds, egg whites, applesauce and agave nectar

According to the Greens Plus Chia Seed bottle, “one tsp. of Chia seed mixed in 2 oz. of water becomes the perfect egg substitute.”  Instead of using a whole egg in my bread recipe, I used a teaspoon of Chia seeds mixed in water.  It helped to make the bread moist and added to the already chewy oatmeal texture.  This truly was a healthy bread!  It was thick, hearty and delicious.  I warmed a slice in the microwave and added a schmear of buttery spread and it was a heavenly breakfast with my cup of hot coffee.  I’ll post the entire recipe for this bread tomorrow…so stay tuned!

If you couldn’t already tell, I <3 oatmeal and I <3 these Omega³ Chia seeds! Thank you, Greens Plus and Diane for sending me the samples and thank you, Allie for hooking this up!  I really enjoyed how the Chia could be mixed into anything and everything and really wouldn’t affect the taste of the food.  Plus, being able to sprinkle the Chia seeds right from the canister and not having to grind them (like flaxseeds) is another benefit.  The seeds are rich in nutrients and really do pack a punch.  Not to be too graphic, but after having a hot bowl of oats with a teaspoon of Chia, I am ready to go, if you catch my drift.  The fiber in these little babies really work fast and seem almost magical (I guess that’s part of their ancient mystique!).  The gel that forms may seem a bit odd for some, but I actually quite liked it.  It gives foods a thicker and richer consistency without adding the extra weight.  And to think the only thing I could associate with the word ‘chia’ was those terracotta heads, makes me think I have an ex’seed’ingly amount of things to learn.

What’s your favorite superfood?  Do you take any supplements or vitamins?  Do you remember the first food blog you ever read?

Namasté,
Nicole

If you read yesterday’s post, you’ll know I met a new orange gourd, fell in love and now we are running off and having a gang of gorgeous gourd-y babies.  Hehehe, I don’t know, but sometimes I think Healthy Chow is losing her mind! Anyway, I recently prepped and baked a kabocha and with the cooked and well-seasoned pieces, I made some meals that were reminiscent of these posts.  If convenience is king (or queen), then I’m a huge fan of the Royal Family.  You really can’t beat whipping up a fantastic tasting and healthy meal in under 30 minutes.  Hey, no wonder that Rachael Ray is so dang popular (I promise I won’t say ‘ee-vee-oh-oh’ or ‘into the hot tub these kiddies go’ in this post)!

OK, so let’s recap what I already made with my first ever kabocha.  After baking the cubed kabocha in olive oil and a ton of spices and seasonings, I made a simple whole wheat pasta dish with baby spinach, cannellini beans and ricotta cheese.  And, with almost the same ingredients I used in the pasta dish, I converted the recipe into omelet form.  But what else can one do with a squash? Hold onto your socks and I will show you…

Wrapped Up with Kabocha

If you like pressed sammies, paninis, wraps or toasty burritos, then this little delight is for you.  On a Joseph’s Flax, Oatbran and Whole Wheat Flour Tortilla, I spread 2 tablespoons of Cedar’s Roasted Red Pepper Hummus along with a Laughing Cow Light Original Swiss cheese wedge.  Then, I layered a handful of baby spinach and a few cubes of my cooked kabocha.  I rolled it up in a burrito-style fashion and toasted it on my panini press for a few minutes until the top started getting all roasty toasty.  Once the cheese starts oozing out and sizzling on the panini press (actually, don’t wait for that!), remove your wrap and cut in half to allow some of the heat to escape.  Once cooled, it’s time to devour! Oh me, oh my!  The warmed kabocha against the creamy hummus and swiss cheese was sensational.  I didn’t think a wrap as simple as this could taste so extraordinary.  Plus, how can you not love those colors together?

Everything in the Pot Kabocha Stir-Fry

With my last remaining pieces of kabocha (sniff, sniff), I decided to not only polish off my orange fibrous gourd, but I also decided to use up the remnants of anything else I could find in my fridge, freezer and cupboards.  That said, I began my hunt for anything that would taste good (fingers crossed) with my kabocha in a stir-fry.  I found about 4 oz. of Trader Joe’s firm tofu, about a cup and a half of Trader Joe’s frozen broccoli (thawed), some sliced white mushrooms, some raisins and a macoun apple.  In a large frying pan, I heated up 2 teaspoons of Smart Balance Light.  Once melted, I added my macoun apple, which I chopped into bite-sized pieces.  I then added some more spices and seasonings (it couldn’t hurt, right?): ground ginger, cinnamon, cumin, nutmeg, white pepper, curry powder and dried cilantro.  Once the apple pieces began softening and drowning browning in the pool of spices and seasonings, I added the mushrooms.  Once those cooked up a bit, I added the rest of my ingredients.  After everything has been stirred together and warmed, it’s done.  If you could have only smelled the cooked apple with cinnamon, nutmeg and curry – to.die.for.  And was this ‘everything-but-the-kitchen-sink’ stir-fry a success?  Uh, hell to the yeah! It was everything I could ask for in my final kabocha dish.  What a way to go out!  Gangstah!

Roasty Toasty Kabocha Seeds

And finally, do you remember the mess of kabocha seeds and pulp I had from my prepping experience?  Well, those teeny babies did not go to waste.  Healthy Chow has issues with wasting food (sound familiar, Allie? ) and thus, decided to make use of every bit of her kabocha.  You should see what I did with the green peel…I made a really groovy hat.  Just kidding, folks! But let’s get back to biz’nis, shall we? After rinsing the seeds and getting rid of all the stringy pulp, I used the same tray (and aluminum foil) that my kabocha pieces were cooked on and spread out my seeds in a single layer.  I sprayed the seeds with some cooking spray (you could use olive oil) and sprinkled them with salt.  Then, since the oven was still hot, I turned down the temperature to 325 degrees and cooked my kabocha seeds for 10 minutes.  And if you forget to take your seeds out of the oven (like me), have no fear because they start popping like popcorn kernels and will scare the bejeezus out of you.  Once they are cooled, you are free to eat.  They are great as is or feel free to use them as a topping for your oatmeal, soup or yogurt.  Just store them in an air-tight container and they should keep for quite some time, if they make it that long!

I know that from one kabocha I was able to make quite a few meals.  However, I was actually wishing there was more once my last bite of this delicious squash was gone.  The tender texture and sweet taste of my new found love was more than mildly addicting (OK, that sounded weird).  I’m just so happy that I took the time needed to properly prepare and cook my gourd.  After reading some of the instructions online, I was worried that this krazy little thing called kabocha was not going to be worth the trouble.  Boy, was I wrong! I guess if you just take the time to learn about something and are patient during the learning process, good things will come your way.  But the first step is to try.  Besides, I think when you make something on your own, it has the tendency to taste better – even if you aren’t a Food Network star.

What’s the biggest disaster you’ve ever had in your kitchen?  How did you react?  What did you do to recover?

Namasté,
Nicole

Remember that scary moment a few weeks ago when there was that pumpkin shortage?  Well, thankfully, that rough patch is over and Libby is back!  Life can now resume, as well as fall baking.

However, when the shortage was still going on in full force, I became desperate and decided I was going to look for another gourd to gussy up my gastrointestinal goings-on (how’d you like that one, Sarah?).  I had read so much about the kabocha squash in the blogoshere like here, here, here and here, that I knew I just had to try it.  I love me some gourd and orange fiber, so I knew this was going to be right up my alley.  Plus, if I didn’t end up eating it, it was a super cute fall decoration for my home.  Resourceful (or ‘ree-zource-full’ as I heard someone saying the other day), eh?

But just finding this darn thang was a project in itself!  I looked at various grocery stores, Whole Foods, Trader Joe’s and Russo’s and I could not find this squash.  I saw some things that resembled the kabocha, but none were actually called ‘kabocha’.  Then, I was enlightened by the ever so lovely and intelligent, Katharina, who mentioned to me that kabocha is also referred to as ‘buttercup’ squash and that if I was having trouble finding kabocha, the buttercup is a very close cousin and tastes pretty much the same.  DUH!  I think I’ve seen the buttercup at just about every store I visited and never once did I think they were the same.  Jeezums.

After purchasing my squash-y and bringing it home, I realized that I had to cut it before I could have the chance to savor its sweetness.  But just how do you cut into this tough skin?  I mean, I have some good knives (OK, they probably could be better), but I’m not sure if they could handle cutting through this harder-than-diamonds outer shell.  Armed with the help of my friend (aka Google), I believe I found the easiest way to tackle a kabocha.  You can read about it here.  Or watch it live (not really) here:

Kutting and Kleaning a Kabocha:

1) Wash the green guy thoroughly.  I used my trusty Veggie Wash and sprayed it generously all over the kabocha.  Then, I massaged the kabocha and gave it a good rub down for about 30 seconds.  Once cleaned, I gave it a good rinse and dried it off.

2) Using the tip of a sharp knife or a large and sharp fork, begin making several cuts/stabs/pricks all over the kabocha.  This will help to allow steam out of the kabocha while cooking and will help to avoid an explosion in your microwave.

3) Once covered in small punctures, place the kabocha in the microwave and microwave on high in increments of two minutes.  I cooked mine for a total time of six minutes.  It’s ready when the skin can be easily pierced with the tip of a knife.

4) Be careful when you take the kabocha out of the microwave.  It’s going to be very hot!  I put on my oven mitts after trying to be a hero and grabbing the kabocha bare-handed and failing miserably.  Or, you could be patient and wait for the kabocha to cool down before handling it.

5) Once cooled, cut the kabocha.  You can cut it in half or be like me, and cut it into thirds (I’m not quite sure why I did this).

6) With a spoon, scoop out the seeds and the fibrous stringy pulp.  You can toss the seeds if you want, but they are divine in their own right and can be a scrumptious snack.  Start cutting the now softened green skin off from the lovely orange flesh (imagine what you’d do with a butterNUT squash).  Or, you could leave the skin on, as some like to eat the skin as it is highly nutritious.

7) You can then slice your kabocha into whatever shape you would like.  I chose to cube mine since I wanted small, bite-sized pieces.  You could also cut it into crescent moon shapes (think cantaloupe smiles).

8 ) You are now free to do whatever you want with your kabocha.  Imagine that?  To see what I did with my kabocha, keep reading…

Spiced and Roasted Kabocha

1) After my kabocha was kut, kleaned and kubed (did you see what I did just there?), I coated all the pieces in about a tablespoon of olive oil.

2) Preheat the oven to 375 degrees.  In a big bowl, I mixed together a million few spices and seasonings.  I used a generous amount (lotsa shakes) of the following: cumin, nutmeg, cinnamon, dried cilantro, ground ginger, onion powder, paprika and ground black pepper.  And a pinch of brown sugar and sea salt.

3) Mix the olive oil coated kabocha pieces in your spice/season mixture.  Make sure the pieces are evenly coated with the mixture.  Then, on a baking sheet covered in aluminum foil (spray the foil with cooking spray), spread out your kabocha in a single layer.

4) Bake your kabocha for 20-25 minutes, turning half way through the cooking time, or until your kabocha starts browning at the edges.  Enjoy the orange goodness!

The baked kabocha comes out sweet and soft, quite similar to a butternut squash, but has a more earthy, nutty taste.  It also seems to hold its shape better than a butternut during the baking process and has a less fibrous (stringy) texture.  I absolutely loved it!  While I had a hard time stopping myself from munching on the cooked pieces straight off the baking sheet, I managed to save some for some future meals and dishes.  BTW, cooked kabocha tastes great cold right out of the fridge.  It’s almost like a dessert…a healthy and low calorie dessert!  In addition to it being a cold and sweet treat, I used my cooked kabocha in a series of fast and convenient dishes.  Wanna know how?  Keep reading…

Kreamy Kabocha Pasta

After cooking and draining about 2 cups of whole wheat pasta (and reserving a cup of the pasta water), I added a big handful of baby spinach to the pot with my cooked pasta.  Once the spinach cooked down, I mixed in about a 1/3 of a cup of nonfat ricotta cheese.  Because the pasta seemed a bit dry, I added a few splashes of the reserved pasta water to loosen it up.  Then, I added a 1/2 of a cup of cannellini beans, salt, cracked black pepper, garlic powder and dried parsley.  I mixed that together until well-blended and then added some of my cooked kabocha.  Since the kabocha is already cooked, it just needs to be warmed.  Once everything has been warmed together, serve immediately and top with parmesan cheese.  Hmmm, hmmm, good!

‘Omelet’ the Kabocha Take Over

If you liked the pasta dish but don’t want to be weighed down with all those extra carbs, why not try making the same dish in omelet form?  I made my omelet by pouring a 1/2 of a cup of egg whites onto a small heated frying pan.  Once the egg whites started bubbling, I added a few dashes of salt, cracked black pepper and adobo powder.  Then, I dropped down a handful of baby spinach and a few of tablespoons of nonfat ricotta cheese.  As soon as the spinach started wilting down, I added a few cubes of my cooked kabocha.  Once everything was heated through, I folded over my egg whites.  After another few minutes of cooking, the omelet is done.  Transfer to a plate and top with some salsa.  Ta dah! Kabocha with some added protein, minus the extra carbs.  This is great for breakfast, lunch or dinner.  I loved it!

Hooray! I finally did it!  I am so glad that I finally tried the kabocha squash and was successful at prepping it and cooking it.  I have a tendency to shy away from the things people rave about and the things that seem to be the latest trend (remember this post?).  However, kabocha was just too good to resist (sorta like Justin Timberlake IMHO).  I love the versatility of this squash and the fact that with or without the seasonings and spices, it still is wonderful (just like Justin).  Perhaps opening up a can of Libby’s is a bit more konvenient than kleaning, kutting and kooking up your own gourd, but then again who wants konvenience when you can have kabocha?!

Stay tuned for tomorrow’s post when I show you part II of My Little Buttercup, the Kabocha…

Have you tried kabocha squash yet?  If so, what is your favorite way to prepare it?

Namasté,
Nicole

Sometimes I think I should have dedicated my blog to Trader Joe’s.  I <3 that place!  And, I can’t believe that I only started going there this year.  What the H-E double hockey stick (hi Greg!) was I thinking?  I try to only go there once a week, but it’s hard when there are literally three within walking distance from my house and another that is five minutes from my yoga studio (and I’m at my yoga studio almost every day of the week).  And when I’m in a Trader Joe’s, I try to stick to my grocery list and buy only what I need in order to not overspend and in order to NOT spend over an hour in there.  Sometimes it works, and sometimes, I just have to succumb to the power that is Trader Joe’s.

And like Heather, while I’m at Trader Joe’s, I like to always try a fun, new item in addition to my ‘necessities’.  But because everything seems so fun at TJ’s, I usually have a difficult time choosing the item (hence, my marathon stays there).  So after walking up and down every aisle at least three hundred times and having at least five TJ’s employees ask me, “are you finding everything OK, ma’am (gag, don’t they know Healthy Chow likes to me called ‘miss’?)?,” I finally settled on this:

Granted, this little item may not be as ‘fun’ as some of the tempting sweets that stare at me from up above whenever I’m in the frozen food aisles, but I’ve never heard of pea shoots and they looked pretty interesting.  Plus, they were organic, nutritious and cheap (I think it was less than $2.50 for this).  Sounds like a winner to me!  I also admit that I just like saying ‘pea shoots’.  I know, I’ m weird like that…

Here are some of the ways I enjoyed my fun, little Trader Joe’s pea shoot treat:

On a salad…(beware, it is a humungo salad…)

Before getting salsa-fied...

And after...along with some whole grain melba toast

Just from another angle...

The pea shoots gave my salad of romaine lettuce, baby spinach leaves, cucumber slices, tomato slices, chopped baby carrots, red kidney beans, adobo powder and salsa a fresh added crunch.  I would say that the pea shoots taste like a hybrid of bean sprouts and alfalfa sprouts.  I get so used to eating the same things in my salad, that having something unique such as this diddy made my salad special.  Plus, as noted on the box, these pea shoots have a good amount of vitamin C.  Woot!

In a quesadilla (ish):

In a Joseph's flax pita with mashed red kidney beans, tomato, carrots, baby spinach and a slice of reduced fat provolone (not shown).

All grilled up in the Foreman...

Plated next to a sliced Gala apple

When I pressed my quesadilla in my George Foreman grill, the pea shoots got softened and cooked a bit.  While they were no longer as crunchy, the pea shoots still were crisp enough to be noticed in my cheesy quesadilla.  Actually, they seemed a tad more sweet after being grilled versus when I had them raw in my salad.  This was so yummy and filling! But then again, I think grilling anything in a pita with cheese is divine.

In an omelet (a very large one):

It was quite the stuffed omelet...

I think I've perfected the omelet flip...go Healthy Chow!

Next to an ear of sweet corn...

Take a look at all that yummy goodness!

I think this was by far my favorite way to savor the pea shoots.  As I mentioned previously, when the pea shoots are cooked, they taste sweeter.  However, when coupled with the sweet peas, the taste is sensational! I love egg white omelets in general – they are less greasy tasting than whole egg omelets and allow for the inside ingredients to really shine through.  While my omelet had tomato, baby spinach leaves, adobo and garlic powder and salsa on top, it was hands down the peas and pea shoots that stood out.  This combination of the subtly sweet and savory was a.maz.ing! Not to mention corn on the cob (sans butter) is like summer’s candy (oh, I miss you already, summer!).  Can you tell Healthy Chow had a good time eating this meal?

Well, I haven’t been disappointed by a Trader Joe’s product yet and I’m happy to report, that is still true.  I’m so happy that I selected something from the produce section for my fun, little item versus something from the baked goods (because I was so leaning towards that…).  It helped to show me that eating healthy can be fun and having fun while you’re eating doesn’t have to mean eating crap.  Also, a little treat for myself doesn’t always have to mean cookies, chips or brownies (although those are all wonderful, too!).  I have learned that treating myself to healthy and nutritious foods can be just as enjoyable as having a sugary snack.  Don’t get me wrong, I still love me some decadent cookies and cream ice cream, but life can be just as sweet with some pea shoots.

What’s your ideal breakfast?  Do you like having breakfast foods for lunch/dinner?  If so, what’s your favorite breakfast for lunch/dinner meal?

Namasté,
Nicole