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

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

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

Does anyone other than me love appetizers?  Especially ones that are hot and oh-so-tasty?  I have trouble staying focused when I’m at a party or special event and all I can see are trays full of bite-sized food being walked around.  Maybe it’s just that things look better when they’re miniature, served on a platter and being handed to you with a cocktail napkin?  Whatever the reason is, I love a good hor d’oeuvre and when they are done right, it’s time to party!

Image Credit – picasaweb.google.com

That said, I wanted to create a delectable hot appetizer as one of the dishes I would bring to Christmas Eve and Christmas dinner.  However, I wanted the appetizer to not only be finger lickin’ good, but I also wanted it to be something that I could easily put together.  Because I had already committed to cooking a main entrée, a lasagna, a vegetable, a dessert and an appetizer for both days combined, I really couldn’t take on something that would involve much time or that would require much effort.  After searching through my cookbooks, and seeing the same old recipes and not being entirely thrilled by them, a light bulb finally went off in my head!  I remembered Kerstin’s recipe for Cranberry Pecan Brie Bites and how amazing they looked, not to mention how simple they were to prepare.  And within a few short moments, I knew exactly what I was going to make!

Caramelized Onion, Mushroom, Bacon and Gorgonzola Bites
Inspired by Cake, Batter and Bowl and Pillsbury
Makes 24 bites

• 1 can (16.3 oz.) of Pillsbury® refrigerated Grands!® Flaky Layers refrigerated biscuits or 1 can (12 oz.) of Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
• 1 TBSP olive oil
• 1 large vidalia onion, thinly sliced (about 3 cups)
• 2 TSP of chopped fresh thyme leaves or 1 TSP of dried thyme
• 1  TBSP of light brown sugar, packed
• 2  TBSP of white wine or chicken broth
• 1  cup fresh mushrooms, chopped
• 5 strips of bacon, cooked and crumbled into tiny pieces
• 1/2 – 3/4 cup of crumbled Gorgonzola cheese

1) In a large skillet, heat oil over medium heat.  Add onion and thyme and cook 8 – 10 minutes, stirring
frequently.  The onions will shortly begin to soften.  Then, reduce heat to medium-low and cook 7 – 9 minutes, stirring constantly.

2) Once the onions are completely softened and caramelized (brown), stir in brown sugar and wine.  Cook for another 2 – 3 minutes, stirring constantly, until liquid has evaporated.  Add the mushrooms.   Set aside.

3) Preheat oven to 350 degrees.  Open the can of biscuits.  If you’re using the Grands!® Flaky Layers refrigerated biscuits (I couldn’t find the Grands!® Jr. Golden Layers® refrigerated biscuits), you will need to roll out each biscuit and cut out three 2 1/2-inch circles from each biscuit (I used a 1/4 cup measuring cup to cut out my circles!).  If you can’t cut out three, cut two and roll together the remaining biscuit dough to cut out additional circles.  You will need a total of 24 circles of dough.

*If you are lucky enough to find the Grands!® Jr. Golden Layers® refrigerated biscuits, all you need to do is split each biscuit into two even layers in order to get your circles.

4) Press each circle into the ungreased cups of a miniature muffin pan.

5) Spoon about 1 tablespoon of the onion and mushroom mixture into each cup.  Top with a few crumbles of the Gorgonzola cheese and then top with bacon.

6) Bake 14 – 17 minutes or until golden brown and the cheese starts to bubble.  Let cool slightly for about 2 minutes and remove biscuit bites from the pan.  Place on a platter and serve to all your guests!

First and foremost, I want to thank Kerstin for giving me the inspiration to make these bite-sized bundles of joy!  I really liked the idea of using the mini muffin pans to make something other than muffins/cupcakes.  Plus, using a pre-packaged refrigerated dough was a whole heck of a lot easier than making my own dough from scratch.  My hot appetizer was definitely a crowd pleaser.  But when you pair buttery biscuits with sweet caramelized onion, Gorgonzola cheese and bacon, how can you go wrong?  Even though this recipe wasn’t the ‘healthiest’ or ‘lightest’ fare, they were bite-sized and consuming one or two was more than enough.  It was just enough indulgence to keep your mouth and taste buds happy, but to also leave your tummy with room for more.

Image Credit – media.photobucket.com

I must admit that I did panic a tad when I realized the biscuits I bought were not going to be as easy to use as the Jr. sized-version.  However, instead of running back to the grocery store in a frenzy to find the Jr. size, I improvised.  Rolling the biscuits and cutting my own circles was actually fun.  I don’t often get the chance to roll out my own dough (I don’t bake too many cookies or breads) and being able to be hands-on with my recipe was quite entertaining.  And then to see my creation come to fruition (when I had anticipated for a split-second that it was going to be disaster) and hear my family ooh and ahh, I was definitely on cloud nine.  Now instead of watching and eating the passed hot appetizers at parties, I look forward to watching people eating and enjoying the hot appetizers that I made.  And that’s a feeling I will never be able to pass up.

What’s your favorite appetizer?  Do you have willpower or are you like me and can’t pass up a hot app?

Namasté,
Nicole

I’m not quite sure what happened?  Healthy Chow is a gal who loves her sleep and doesn’t usually have a hard time catching her Z’s.  However, after having a fun-filled Christmas Eve night, I could not fall asleep.  Perhaps it was the excitement of Christmas on the horizon that kept me wide awake?  Or, maybe it was all the sugar and carbs I had that prevented me be able to watch the back of my eyelids? Whichever the case was, I think I slept for about two hours total and was ready to greet the day at 3:30am!  INSANE! I tried to just rest and take some deep breaths in order to calm my mind, but I guess my mind just wasn’t having any of it.  That said, I decided to get out of bed at 6am.  I’m surprised I didn’t see or hear Santa coming down my chimney?  Hehehehehe!

Image Credit – christmas.howstuffworks.com

Much like the day before, I spent the whole day hanging out with my two hot friends – my stove and my oven.  Dang, were they on fie-yah!  Christmas dinner was going to be at MHC’s (Mother Healthy Chow) house and while she and my aunt were going to be cooking the main entrées, a roast beef and a turkey, I was in charge of bringing a hot appetizer, a yummy vegetable dish, a unique lasagna and a fun dessert.  Because Healthy Chow is a girl who likes to makes things as easy as possible for herself, I made a double-batch of the key lime pie I made on Christmas Eve, so that dessert for Christmas Day would be all set.  And I also made the same hot app – it was tasty the day before, so why not recreate the same hit?  For my new dishes, I made 1.5 trays of pumpkin and sausage lasagna and a broccoli casserole.  Hoooo-weeeee!  It’s a good thing I was running on pure adrenaline because much like the day before, I finished up my cooking just in the St. Nick of time!

When my sister and I arrived at MHC and Darrell’s home, we were greeted by the bright view of the ocean, as well as the hosts of the party and the wafting smell of deliciously home-cooked food! Apparently, MHC was on the same schedule as her daughter.  She must have greeted the sun on Christmas morning with the amount of food she had cooked and all the beautiful decorations in their home.  I love the toasty feeling of homes on holidays when they’re filled with family.  They’re so inviting and full of love, a gift that no kind of money can buy.

Uncle Victor, my cousins and Patrick revving up their appetites

My sister, my aunt, MHC and my uncle checking out the view

The not-so-childlike kids’ table

Fresh kielbasa brought by my aunt, a festive bean dip made by Michelle and the remnants of my bite-sized biscuit cups (I guess the hungry mouths were working faster than my picture snapping abilities)

Carve up that bird, Auntie!

Once all of our family members had arrived, it was time to be seated for dinner.  We were all working up such a frenzy in the kitchen (my mother was getting all the last-minute details in order, my aunt was in charge of gravy making and meat carving, Michelle was cooking up her corn bread stuffing and I was heating up my prepared dishes), that it was almost sundown by the time the dinner bell rang.  But that’s perfectly fine, because while I was busy as a bee in the kitchen, I was working up a hunger that could give a mean sting!

A feast for king and queens

Succulent roasted turkey courtesy of my Aunt Joanie

My cheesy broccoli casserole topped with whole wheat panko breadcrumbs

A bowl of delight – mashed potatoes!

My pumpkin and sausage lasagna – more cheesy goodness!

Michelle’s savory herbed cornbread stuffing

MHC’s roast beef – juicy and cooked to perfection!

And I thought there was only going to be a ham on Christmas Eve!

Everyone waiting for the blogger to finish snapping her pictures…

My dinner plate

Garlicky-lemon caesar salad

Much like the previous night, once dinner was over, we slowly migrated to dessert.  And if I thought dinner was already grandiose enough, dessert was definitely fighting for a place in the spotlight.  Darrell’s dad brought over three huge desserts from Montillio’s Bakery: a strawberry shortcake, a chocolate layer cake and a blueberry pie.  There were also my Aunt Mary’s mini pecan tarts, a tiramisu, as well as my key lime pie.  Sah-weet! And to go along with our dessert, MHC played coffee barista again and made us all our very own cappuccinos and mocha lattes.  You can’t beat that!

Berries and cream = heaven!

How festive!

Check out all those blueberries!

The Montillio’s Bakery trio along with my key lime pie and a tiramisu

Hmmm, fantastically frothy!

Can we give you a few Bucks for being our Star?

Too much turkey, Patrick?

And what’s a holiday without a few holiday pictures?  Not a complete one in my book!

MHC and her helpers

Our gracious hosts for the evening

Look, Mom!  I can take a picture of myself!

To conclude the night, we exchanged a few gifts, as well as many smiles.  I was so excited to give my mother and Darrell their gifts, as I knew my selections were spot-on this year.  You know how when you see something, it just feels right and you know it’s the perfect gift? Well, this happened twice for me.  Can you believe?!

What could it be?

Nambé Kissing Salt and Pepper Shakers!

And…

A set of Nambé Twist Coasters!

And finally, Burberry rain boots!  How chic!

Strut your stuff, MHC!

Ah, and that concludes another Christmas.  While I think I worked harder this year than any other year, I couldn’t have been more happy and satisfied.  Being able to provide deliciously home-cooked food for your family on the holidays is truly a feeling of which I hope to have more.  That synergy that exists when family is working together to achieve a common goal is something I want to experience as much as I can.  No matter if it’s Christmas or any other day, it’s a feeling and spirit that can’t be beat or bought.  Thank you again, Mom and Darrell, for a wonderful Christmas!  Love you!

Even though I had my share of Christmas sweets, I didn’t have one Christmas cookie this year.  Can you believe?  Do you have a favorite cookie recipe?  If so, what is it?  I’m participating in a cookie swap and I could use some suggestions.  Thanks!

Namasté,
Nicole

WOW!  Christmas came and went with a bang!  I think I blinked my eyes and it was instantly over.  However, I did have a blast and enjoyed every minute of this glorious holiday.  As I mentioned in my previous post, this year I wanted to really be involved with the cooking and preparation, versus just lounging around as I did in years past.  Thus, for Christmas Eve, after much deliberating and thought, I decided on baking a ham, making a hot appetizer and whipping up a tasty dessert.  That said, I was up at the crack-a-lackin’ of dawn to get a good stretch in at yoga and then it was time to hunker down in the kitchen.  I was cooking up a storm!  Not to pat myself on the back, but everything came out better than I expected.  Also, everything took a bit longer than expected.  Before I knew it, it was time to rush out the door to my brother-in-law and sister-in-law-to-be’s place for Christmas Eve dinner.  We made it just in time! Phew!

When Patrick and I walked in, the festivities had already started.  Patrick’s family was socializing and munching on appetizers as I was getting my goodies settled in the kitchen.  Among the array of finger foods were shrimp cocktail, an antipasto platter, baked brie and fresh fruit.

Hello everyone!

Hmmm, shrimp cocktail!

What a spread!

A little bit of everything…

My hot appetizer: bite-sized biscuit cups with caramelized onion, mushrooms, gorgonzola and bacon

My baked ham with tangy honey citrus glaze.  Check out that garnish; it’s all about the presentation!

A yummy lasagna – courtesy of my mother-in-law, Ellen.  Thanks El! (BTW, it wasn’t 10:57 pm.  The clock was a little wacky!)

My sister-in-law, Carolyn’s, green bean casserole.  So good!

How’s the food, Pat?

Carolyn and Greg

Uncle Norm and Auntie Margo

My dinner plate (or bowl, as we ran out of plates)

After Carolyn and I finished prepping and serving dinner, we cleaned up and got the living room area ready for the activity portion of the night – gift opening! There were some wonderful gifts this year (much like every year) and we were all quite pleased.  While I love the gifts that I received, I also loved watching the excitement and joy on the faces of my family members.  There were so many laughs and good times shared, exactly what the holidays should be about.

I think Ellen really liked her new coat! Priceless!

Uncle and Nephew

My father-in-law, Dan, loving his 2010 calendar of Colby (Carolyn’s dog)

The hosts for the evening: Kevin and Vanja

Which is the better gift, Carolyn?  The handbag or Greg?

Healthy Chow’s best gift ever!

Cheers!

Healthy Chow happily posing with some of her Christmas gifts

Once we finished opening our gifts, we had digested our dinner and made room for our next course – dessert! On the agenda were chocolate and vanilla frosted cupcakes, Carolyn’s homemade apple crisp and my freshly baked (or chilled) key lime pie.  Everything was delicious!  I loved the buttery, yet light taste of the apple crisp with the toasted oatmeal topping.  And my key lime pie was tart and refreshing.  It tasted very tropical! I definitely had a taste (and a little bit more) of everything

I’m glad I saved room for dessert!

Ah, cupcakes!

What a lovely night!  Kevin and Vanja did a fantastic job decorating their home giving it a warm, Christmas feeling and hosted a great party.  We all had a such an amazing time enjoying each other’s company and sharing so many laughs.  Not to mention, the food was delicious! I’m proud to say that my first-ever baked ham came out quite well and was a hit!  It felt great to be able to fully contribute to my family’s dinner and to know that I was able to help in giving them a nice meal on Christmas Eve.  I think all of our bellies were quite full and happy.  What a splendid way to end the day and to prep myself for the next big event…Christmas!

I hope you had a Merry Christmas!

Did you make anything for your holiday meal?  If so, would you make it again?  Do you like cooking on the holidays?

Namasté,
Nicole

Yes, you read that one correctly.  This post is a recipe for sweet potato brownies.  I figured if a can of puréed black beans can be baked into a box of brownie mix as a substitution for the eggs and oil and pumpkin purée can be subbed in for the eggs and oil in spiced cupcakes, a mashed up sweet potato would work in a brownie.  Right?  OK, you might not believe me now, but once you see my creation and taste how delicious they came out, you’ll be a believer!

Remember when I told you in my post last week that I had just about used up all of my Thanksgiving leftovers for my soup? Well, I sorta lied.  I still had one straggler tucked away in the back of my fridge.  It was a sole baked sweet potato that came along in my leftovers package from my mother-in-law.  And while no one would have known if I just tossed it out, I felt bad for throwing away perfectly good food.  There was nothing wrong with the sweet potato; I just didn’t care to eat it.  I guess I was just tired of consuming more Thanksgiving leftovers.  I felt as if I had been eating the same meal over and over again.  While I do like routine, eating more turkey, stuffing or sweet potatoes felt like Groundhog Day to me.  So when life gives you lemons, you make lemonade.  And when life gives you a leftover sweet potato that you can’t bear to look at anymore, you make brownies!

Sweet Potato Brownies…Say What?
Serves 8 – 12

• 1/2 cup of whole wheat flour
• 1/4 TSP of baking powder
• 1 TBSP of instant coffee
• 1/4 TSP of sea salt
• 1 TBSP of organic shredded coconut (I used Woodstock Farms brand)
• 1 TBSP of pecans, chopped (I used the last of the ones I received from The Pecan Store)
• 1 TBSP of raw almonds, chopped (I used Trader Joe’s brand)
• 1/2 cup of agave nectar (I used Trader Joe’s brand)
• 2/3 cup of puréed sweet potato (about 1 medium-sized baked sweet potato)
• 1 TBSP of ground flax seeds in 3 TBSP of water (I used Trader Joe’s Golden Roasted Flax Seed, ground)
• 1 1/2 TSP of vanilla extract
• 1/3 cup of unsweetened applesauce
• 2/3 cup of cocoa powder (I used Hershey’s)

1) Preheat oven to 350 degrees.  Coat an 8×8-inch baking pan with cooking spray.  Set aside.

2) In a large bowl, combine the whole wheat flour, baking powder, instant coffee and sea salt.  Whisk everything together, so that it is all well-blended.  Then add your dried coconut and nuts.

3) In another large bowl, combine the agave nectar and the sweet potato purée (to get the sweet potato purée, just remove the flesh from the skin and mash until you get the consistency of a purée).  Then add the vanilla and the ground flax seeds that have been mixed with water (allow the flax seeds to combine with the water for about 5 minutes).  Finally, add the applesauce and the cocoa powder.  Mix everything together.

Ground flax seeds soaked in water – before & after

Next time, I’ll use a bigger bowl!

Fudge-y!

4) Add the wet ingredients to the dry ingredients.  Mix until everything is well-blended and you no longer see any bits of dry flour.  The batter will be quite thick and almost cake-like in consistency.

Mix it!

Don’t worry, it’s supposed to look like this!

5) Pour the batter into the prepared baking pan.  Smooth the batter out evenly.

Smooth it out…

6) Bake for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

7) Allow the brownies to cool for about 5-7 minutes before cutting.  Then, DEVOUR!

Dy-no-mite! These brownies were incredible, if I do say so myself!  I loved how rich and chocolate-y these brownies tasted.  They weren’t overly sweet and had more of a dark chocolate flavor.  And, they were super moist!  I think it must have been the sweet potato?  Since I didn’t use oil, butter, milk or eggs, I wasn’t sure how this treat was going to turn out.  I was afraid they might come out a tad dry, being that I used whole wheat flour, but the applesauce kept the brownies moist and the ground flax seeds soaked in water helped to hold everything together nicely.  The addition of the pecans, walnuts and dried coconut gave this recipe some needed depth and also added to its unique flavor.  These brownies had more of a fudge-like versus a cake-like consistency, something which I prefer.  This was the first time I used ground flax seeds as a substitute for eggs and it came out wonderfully.  While I’m not vegan, I do appreciate the vegan style of eating and get truly excited when I can pull off a vegan recipe!  But whether you’re a meat eater or not, these brownies are sure to please.  And no, you can’t taste the sweet potato at all! This baked good tasted truly decadent without having the extra fat and calories.  They’re simple to make and can again help a leftover not go to waste.  Have I made a believer out of you yet?

What’s your favorite kind of chap stick?  I’m a Burt’s Bees lover, but I was curious to know what are some of the other brands you use?  The cold wind has been brutal lately…

Namasté,
Nicole

When I started reading healthy/lifestyle blogs, I noticed there were some foods that these bloggers could not stop raving about and could not stop eating.  Among these foods were oatmeal, kale, spinach, pumpkin, beans and nuts.  Nuts were put on just about anything and everything.  I saw them on oatmeal, yogurt, salads, in sandwiches, baked goods, soups, paninis, and stuffed in gourds.  Back then, I liked nuts.  But, I was always afraid of their high calorie content and the fact that I could inhale a pound of them in one sitting.  Now, I’ve grown to fully enjoy all kinds of nuts and have learned to consume them without abusing them.  I’ve become quite fond of raw almonds, walnuts, cashews and even the occasional peanut.  However, pecans didn’t play a role on my grocery shopping list.  I’m not sure why?  I think I just stuck with what I liked and never moved beyond that (remember, I am a creature of habit).  A few weeks ago, that all changed.

Marta from The Pecan Store (a division of The Green Valley Pecan Company) had emailed me asking if I would be interested in sampling some of their prized pecans.  At first, I wasn’t quite sure what to say.  After all, I wasn’t much of a pecan eater.  But once I had the chance to look at their website and learn all the facts about this powerful little nut, I was sold!  Within a few short days, my package arrived from Marta and inside was a half pound of pecan halves.  Wow!  I was shocked!  It was quite a hefty bag to sample, but I certainly wasn’t complaining.  Now, I just had to figure out what I was going to do with all these pecans…

Before I ripped open the bag to sample my little goodies, I took a peek at the informational brochure that came along with my package.  Honestly, I don’t know where I’ve been because I had no idea pecans were this amazing! Check it out:

The latest research from the U.S. Department of Agriculture (USDA) confirms pecans are one of the highest antioxidant-rich tree nuts and are ranked in the top category of all foods for antioxidants.

Pecans are a good source of fiber, providing 10% of the Daily Value for fiber in a single serving.

Scientific research at Loma Linda University shows the addition of pecans to the American Heart Association’s Step 1 diet lowered LDL (bad cholesterol) levels more than twice as much as the AHA Step 1 diet alone.

The U.S. Food and Drug Administration (FDA) has acknowledged this and related research and approved the following qualified health claim: “Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”

After reading all those benefits, I was even more excited to try my pecans.  I can’t believe I’ve been missing out.  Thank you, Marta, for sending me these amazing nuts to sample.  And while I’m grateful for the half pound of pecans, your other products don’t look so bad either (hint, hint).  In fact, they look almost too good to be true: Butter Toffee Pecans, Dark Chocolate Pecan Bark, Arizona Pecan Brittle, Oliver Pecan Amaretto Pecan Honey Butter, San Saba Blackberry Pecan Preserves, Milk Chocolate Pecan Fudge and Oil Kinloch Plantation Pecan Oil.

The pecans were delicious!  They were softer in texture than an almond or walnut but still had a nice, subtle crunch.  They’re rich and buttery in taste and complement both sweet and savory dishes.  In fact, these pecans were so tasty that it didn’t take me too long to get through the entire bag.  Aside from the few handfuls I would grab out of the bag to munch on as a snack, I made some great creations.  Take a look…

Buzzy Spiced Banana Pumpkin Muffins

Sweet Sweet Potato with Cottage Cheese, Raisins, Honey and Pecans

Pumpkin Pie Cake with Dried Cranberries, Pecans and Agave Nectar (inspired by KathEats.com)

Thanksgiving Brussels Sprouts with Goat Cheese, Dried Cranberries, Chickpeas and Pecans

Sweet Potato Brownies with Coconut, Flaxseeds, Pecans and Walnuts (Say what?  Yup, you heard right.  Stay tuned for the recipe…)

After reviewing and consuming these pecans, I’ve decided that The Pecan Store sells a good nut and that pecans must now become a staple in my kitchen.  Like all nuts, the pecan is versatile.  You can put them on and in just about anything, and whatever you’re eating will taste that much better.  Plus, it’s a great way to get some more protein and healthy fat into your diet.  Pecans have always reminded me of the more decadent desserts such as German chocolate cake, butter pecan ice cream (one of my Dad’s faves), pecan pie, pecan turtle clusters and cinnamon pecan rolls.  Perhaps that’s the reason why they’ve been void from my nut repertoire? But now that I know I can add pecans to foods and still have them be healthy, I guess I was the nut for not trying them sooner!

What’s your favorite nut?  Do you like receiving food as gifts (ex: fruit baskets, Harry & David Gift Towers)?

Namasté,
Nicole