Someone told me once that sandwiches always taste better when someone else makes them.  For quite some time, I believed that theory. But this week, I proved that theory wrong, in a MAJOR way!

While I was putzing around in my kitchen the other day, opening the fridge door and all of the cabinets in hopes of having a yummy meal just fall out and land on a plate in front of me, I decided that instead of hoping and wishing, I would actually take action.  Heck, I wanted some sort of a hot sandwich but was just out of all the normal ’sandwich’ ingredients.  Other than a few slices of bread and some cheese, I really didn’t have anything else.

And, a grilled cheese just wasn’t going to cut it that day…(I know, someone should have taken my temperature)…

With nostalgic thoughts of the recipe I made for a brunch potluck last week, as well as the leftover ingredients, I decided to reinvent those same flavors into a panini.  It was one of those times when I was about 98.9% sure it would taste good, but a little sliver of me considered it might also taste like kitty litter (not that I know what kitty litter tastes like, but I am sure it’s not-so-much).

Ding-dang! I nearly passed out this was so good.  No really, it was so good that I had to tell my fridge all about it, since I was the only one home at the time.  I guess in times like this, it would have been nice to have a pet

I Heart Pear, Havarti & Raspberry Jam Panini
Makes 1 serving

• 2 slices of bread (I used Trader Joe’s Whole Wheat Tuscan Pane – I liked how rustic/artisan it looked)
• A few slices of pear, thinly sliced (I used a d’ Anjou pear, but any kind would work)
• 1 1/2 TBSP of hummus (I used Trader Joe’s brand)
• a good schmear of raspberry jam (you could use strawberry here, too, or any other flavor that floats your boat)
• a slice of Havarti cheese

1. Top one slice of bread with hummus and the other with the jam.

2. Layer the side of bread with the hummus with your pear slices, then top it with the cheese.

3. Sandwich (or in this case, ‘panini‘) the two sides of bread together and then grill.  You could use your grill pan, your George Forman, a frying pan with a heavy object placed on top for that pressed effect, or your panini maker.

4. Prepare to be wowed (or prepare to talk to your kitchen appliances if you’re like me).

Swoon! I love the combination of the subtly sweet pair, the tart raspberry jam, the buttery Havarti with the creamy and savory hummus, all inside the chew and hearty texture of the Tuscan pane.  If you like sweet and savory, this one’s for you.

Make one for yourself; we all know (now) who makes it best!

Ever fall for a story, a line or an urban myth?  If so, what was it and how did you finally find out it wasn’t true?

Namasté,
Nicole

There are lotsa things that bug me.  And don’t worry, I won’t go into them in detail here (unless you have a few hours you’d like to spare – hey, that rhymes!). But one of my biggest pet peeves is wasting food (you can read more about it here).  I really dislike seeing perfectly fine food go to waste, and knowing I spent good money on food that won’t be eaten (hence, more waste).

For that reason, when I noticed my leftover fresh cranberries from Thanksgiving were starting to look a bit less ‘fresh’, I decided I needed to use them ASAP.  I also noticed that I had some leftover pecans from the holiday, as well as a random snack-sized bag of walnuts that needed consuming.

So what’s a gal to do?

The easy route would have been to throw the berries and the nuts into some oatmeal or yogurt and call it a day.  But, the baking bug bit my butt and I just had to go for it.  Plus, who can resist the aroma and taste of a home baked treat?  Not, this gal!

Cranberry Orange Nut Bread
Makes 1 loaf

• 1 1/2 cups of all purpose flour
• 1/2 cup of oat flour (dry oats ground until they reach a flour-like consistency)
• 3/4 cup of evaporated cane juice (I used Florida Crystals)
• 1 1/2 TSP baking powder
• 1/2 TSP baking soda
• 1/2 TSP salt
• 1 egg
• 3 TBSP of Smart Balance 50/50 Butter Blend Stick, melted
• heaping 1/4 cup of Greek yogurt (I used Trader Joe’s Greek Style 2% Lowfat Plain Yogurt)
• 1/2 cup of orange juice
• zest of one orange
• 2 cups of fresh cranberries
• 1 cup of walnuts and pecans, chopped

Saved from the disposal!

1) Preheat oven to 350 degrees.

2) In a large bowl, add all of the dry ingredients (all purpose flour through salt).  Whisk gently and make sure everything is well combined.  In a separate bowl, mix together wet ingredients (egg through orange zest) and then add to dry ingredients.  Mix until everything is just blended together; don’t over mix.  Gently fold in cranberries and nuts.

The dry

The wet

Mixed.

All together now…

3) Pour batter into a greased 9 x 5 inch loaf pan.  Spread down the top with a spatula, making sure the batter is even.  Bake for 50 minutes – 60 minutes (top will be golden brown), or until toothpick comes out clean.   Allow bread to cool before slicing.

Oven ready

Stomach ready

Crantastic!

Loves it…

This bread came out super moist.  The 2% lowfat Greek yogurt did a terrific job as an oil substitution.  I also liked how the oat flour gave this bread a denser consistency than that of just regular all purpose flour.  To be perfectly honest, I had a hard time at stopping at just one piece, let alone feeling satisfied with just a sliver (a fat slice is just a must!).  Also, the bursts of flavor from the orange and cranberries, along with the crunch from the pecans and walnuts, made me wonder why on earth it took me so long to bake this lil’ goodie.

Trust me, I’m not waiting for Thanksgiving (or a few days post-Thanksgiving) to bake this again!

Do you have any New Year’s Eve traditions?  Would you rather party like a rockstar or have a low key night?

Namasté,
Nicole

I think we’re pretty familiar with the green monster.  No, I don’t mean what we affectionately call that giant wall at Fenway Park.  What I mean are those frozen beverages or those blended drinks seen here, here and here.  They are those healthy smoothies that seem to be sweeping the healthy food/lifestyle blogosphere.  Sometimes they contain protein powder, sometimes they contain almond milk, and sometimes they contain a frozen banana.  But almost always they contain a leafy green such as baby spinach or kale.  Hence, that is the reason the smoothie is that particular color, and where the name was derived.  If you haven’t tried it, it’s pretty dang delicious.  However, when the seasons change and it’s no longer hot and humid outside (or even remotely warm), I can’t seem to get into wanting an ice cold smoothie.  I want something warm and filling, and something that’s going to coat my stomach.  Usually at this time of the year, I crave a hot bowl of oats morning, noon and night.  To me, oatmeal might be the perfect food.

When I was drinking my green monster smoothies, I was getting my dose of spinach and/or kale first thing in the morning.  So, if I didn’t have a humungo salad for lunch or dinner that day, then at least I would know I would get my daily intake of greens by consuming my morning beverage of the green monster.  But what was I going to do if I wasn’t going to be having my morning green?  Well, there was really only one answer that sprang to mind…

Green Monster Chia Pancakes

• 1/2 cup of oats
• 1/4 cup of liquid egg whites
• half of a mashed ripened banana
• handful of baby spinach (you could probably also use kale)
• 1/2 TSP of baking powder
• 1/4 cup of unsweetened vanilla Almond Breeze
• 2 TSP of chia seeds (I used Greens Plus Omega-3 Chia, you could also use some ground flax seeds)
• few sprinkles of cinnamon
• lil’ bit o’ sea salt
• scoop of protein powder – optional

1) Add all of the above ingredients to your blender.  Start off by blending slowly.  Because there isn’t too much liquid inside, you want to keep scraping down the ingredients from the sides of the blender with a spoon after every few seconds of mixing/pulsing.  Keep stopping your blender, scraping down and blending until your mixture becomes that of a pancake batter consistency.

2) Coat your medium-sized frying pan with cooking spray and turn your stove top onto medium/medium-low.  Once the pan has started heating up, turn up the heat to medium and pour your batter into your frying pan (FYI, using a cup with a spout helps when pouring out pancake batter).  I was able to get 3 medium-sized pancakes from this amount of batter.  Feel free to make them any size you want.

3) Let the batter sit untouched for at least 3 minutes on medium heat.  When you can shake your frying pan, and your pancake easily moves from side to side without getting stuck to the bottom, the first side is done.

4) Flip your pancake to its second side and let it cook for another 3 minutes or so.  When it starts looking golden brown on the edges on both sides, your pancake/s is done.

5) Plate your hot cakes and drizzle with maple syrup, agave nectar or maybe even a dollop of Greek yogurt.  EAT UP!

These pancakes were a monster hit!  My tastebuds were loving me, but my eyes couldn’t stop staring at the color of these pancakes.  The shade of green was beautiful!  It was as if I was eating my normal green monster smoothie with a fork and knife.  And like the smoothie, you couldn’t taste the spinach at all.  The banana, almond milk and cinnamon all helped to subtly sweeten the batter.  You wouldn’t even know that there was a vegetable inside, except that the color is pretty much a dead giveaway.  I’ve had pancakes made of oatmeal before, but never once have I blended the ingredients in a blender.  I usually mix and then just dump into the frying pan.  This blended version gave the pancake a much smoother texture, and made them more cake-like.  With the extra kick of protein from the egg whites, these pancakes kept me full for close to three hours.  Once blended, the chia seeds were almost invisible and really didn’t affect the taste, if at all, of the pancake.  But knowing that I was getting some Omega-3’s in my breakfast really made these pancakes even more special.  Not only were they fun to look at, but they were filling, healthy and delicious.  So how’s that for a home run?

(***Perfect for the holiday season!  Add some dried cranberries to the pancake batter after blending, or sprinkle on top of cooked pancakes!***)

What’s your favorite item to put in a green monster smoothie?  And if you’ve never had one, would you now try it?

Namasté,
Nicole

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

***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

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

***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

I love tofu, but I know that’s not the case for everyone (i.e. my husband).  With this recipe, you can make a tofu lover out of anyone!  It’s easy, tasty and fun!

Who can resist a baked good?  I certainly can’t.  And you won’t be able to either especially when you find out what’s inside these little treats…

When I find something I like, I tend to get a tad bit obsessed. For example, after I took my first hot yoga class, I immediately signed-up for an unlimited membership to my studio and began practicing close to every day of the week.  When I was a youngster and fell hard for New Kids on the Block (they will never be N.K.O.T.B), I covered my walls with their posters, never missed a concert and bought every teen magazine that had their pictures plastered all over them (I also convinced myself that I was going to marry Jordan, but that’s a story for another time).  My first trip to Trader Joe’s led to about three more trips in that same week.  And then there’s food.  When I find something that tickles my fancy, watch out!  It’s almost as if I think the store is going to run out of my newly found item, or all of the sudden my taste buds are going to change and I will no longer fancy it.  As you already know, I’ve been known to hoard things, and if I’m in love with a new ‘flavor of the week’, then chances are there will be multiples of the item in my shopping cart.

Image Credit – survivaldigest.com

OK, I’m not that bad!

In one of my recent posts, I talked about how I ‘re-discovered’ Swiss chard.  I love the unique taste of this leafy green and the fact that it’s loaded with vitamins and nutrients.  Plus, it literally cooks up in a hot minute.  It’s also healthy for your wallet.  So really, what’s there not to like about this veggie?  I can’t seem to find a single darn thing.  Not sure if this is actually fact for me, or simply my justification for being obsessed with the chard of Swiss, but I can’t stop dreaming of new and creative ways to eat it.  I even challenged the Healthy Chow brain to come up with a little diddy using only the ingredients that existed in my fridge and cabinets.  My creation came out quite well.  I’m pretty sure you won’t be hatin’…

You Won’t Be Hatin’ POM, Swiss Chard, Chickpeas & Bacon
Serves 2 (as an entrée) or 4 (as a side dish)

• 1/3 cup of POM Wonderful 100% pomegranate juice
• 1/4 cup of chicken broth (I used Trader Joe’s Organic Low Sodium Chicken Broth)
• 1 TBSP of Worcestershire sauce
• few dashes of white pepper
• few dashes of onion powder
• 1/2 TSP of Dijon mustard
• 1/2 TSP of corn starch dissolved in 1 1/2 TBSP of warm water
• 1 bunch of Swiss chard, rinsed and chopped into bite-sized pieces
• 5 slices of turkey bacon (I used Jennie-O brand)
• 4-5 medium-sized white mushrooms, sliced
• 1/3 cup of chickpeas (I used canned)
• sea salt to taste

1) In a small saucepan, combine the POM juice, chicken broth, Worcestershire sauce, white pepper and onion powder.  Heat everything on medium/medium-high heat.  Keep stirring as it starts to come to a slow boil.

2) Add the Dijon mustard.  Mix until the Dijon mustard is well-blended (there will be little lumps of mustard, it won’t completely dissolve).  Add the cornstarch mixture to the pot and keep stirring until the sauce begins to thicken.  It should take about 3 – 5 minutes.  Turn the heat to low, cover and set aside.

3) Heat a large skillet on medium-high.  Once the skillet is hot to the touch, add the bacon in a single layer.  Allow the bacon to cook for about 3 minutes or until it begins to crisp.  Flip the bacon and cook on the other side for another few minutes.  Once it has reached your desired crispiness, drain on a paper towel-covered plate.

4) In the same skillet, add the Swiss chard and begin moving the Swiss chard around in order to mix in with the bacon drippings (because it’s turkey bacon, it won’t be very greasy).  Allow the Swiss chard to wilt a bit, it should take a couple of minutes.  Then, add the sliced mushrooms to the skillet.  Cook until the mushrooms begin to brown.  Add the white pepper and sea salt to taste.

5) Turn down the heat to medium.  Begin tearing the bacon into bite-sized pieces.  I left mine on the larger side for a more rustic look   Add the bacon to the skillet and stir until warmed.  Finally, add the chickpeas.

6) Add the pomegranate juice mixture to the skillet.  Mix until everything is well-blended and the juice reduces a bit. It should take another minute or so.

7) EAT!  This is great as a side dish, or as your main dish served over a hot bowl of brown rice or quinoa.  Heck, eat it in pita pocket if you want!

DEE-VINE!  I wasn’t quite sure what to expect when I began combing all of these ingredients together.  While I like the unique taste of Swiss chard, I know many are turned off by its mildly bitter taste.  Thus, I wanted to find something to cook the Swiss chard in that would remove or lessen some of that often considered undesirable taste.  Because POM juice is tart and semi-sweet, I figured it would be a good match.  The saltiness and smokiness from the turkey bacon rounded out this dish and added to the layers of flavor.  I threw in some chickpeas for an additional kick of protein, and mushrooms because I like the taste of mushrooms   If you’re wondering, the POM juice wasn’t overly tart or overbearing in this dish.  In fact, it nicely lightened the recipe without making it taste too fruit-like.  And, the POM juice made this recipe even more nutritious by adding a boost of antioxidants!

It’s safe to say that my obsession with Swiss chard won’t be going anywhere any time soon.  Even when I tossed various random ingredients with this vegetable, it still tasted great.  Actually, I didn’t even eat this recipe with any rice, quinoa or bread.  I ate it as soon as I plated it.  With all those beautiful colors and fabulous flavors, I just couldn’t resist.  I guess I’d just rather declare, “I’ll Be Loving You Forever” versus “Hangin’ Tough” and fighting my love for this mighty green!  (Oh yes, that was corny.  But like I said before, I was obsessed!)

Do you have any guilty pleasures?  Perhaps a cheesy TV show, band or movie?  Come on, I know you do…

Namasté,
Nicole