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

Image Source – cleartuts.com

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

Make yet another brussel sprout sweet treat!

No Need to Bake Banana Brussels Sprout Cake
Serves 1

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

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

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

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

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

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

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

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

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

Namasté,
Nicole

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

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

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

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

Image Credit – metro.co.uk

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

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

Namasté,
Nicole

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

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

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

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

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

1) Preheat oven to 375 degrees.

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

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

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

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

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

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

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

Namasté,
Nicole

I think it’s safe to say that we all want to feel good and be healthy.  We all want to be our best and thus, we eat right, exercise and try our hardest to maintain a positive and upbeat perspective on life.  I know I don’t feel any better than when I’m fueling my body with clean and nutritious foods, and staying active in both body and mind.  For that reason, when my friend introduced me to MonaVie (‘mo-na-vee’), I was mo’ than elated to give it a try.

My friend, Connie, was visiting from New York and wanted a group of us to sample these blends of fruit juices she had recently started promoting.  When she took out the product, I thought she was going to pour me a glass of wine.  The MonaVie blends come in these beautiful glass bottles with a sleek logo that would make you think you were imbibing on a fine merlot, versus a non-alcoholic fruit juice.  But after one sip, I knew this wasn’t any ordinary drink.  The blend of MonaVie that I sampled (which was the MonaVie Original), was thick and concentrated, yet delicious and refreshing.  Even with a small 3 – 4 oz. sample, I could immediately feel the potency of this drink flooding my system.  It was an immediate energy booster!  So I had to finally ask, what the heck is in this stuff?!

According to the MonaVie website:

• MonaVie’s extraordinary products feature a delicious blend of the Brazilian açai berry and 18 other body-beneficial fruits from around the world.

• MonaVie’s refreshing açai blends are products with a purpose. From powerful antioxidant support to joint and heart health, each formula delivers key nutrients to help you maintain a healthy and active lifestyle.

• MonaVie is a unique and delicious nutritional beverage. The açai berry is the foundation of the MonaVie blend, but with literally thousands of phytonutrients and antioxidants found in nature’s fresh fruits, MonaVie didn’t want to focus on just one at the expense of others.  This led to MonaVie’s selection of 18 additional fruits, each selected for its unique, beneficial properties and ability to contribute a variety of phytonutrients and antioxidants to MonaVie’s premier nutritional beverage.  Together, the synergistic effect of the fruits in the MonaVie blend reaches far beyond what any single fruit could accomplish.

• Designed for easy absorption in the body, just 2–4 ounces of MonaVie per day provides you with the phytonutrients and antioxidants found in many of the world’s most nutritious fruits—including açai.

• Açai contains concentrated levels of anthocyanins—a powerful family of antioxidants that assists in neutralizing the harmful effects free radicals can have on your body.  Through an exclusive freeze-drying process, MonaVie is able to capture the vital nutrients found in this delicate fruit.  MonaVie’s freeze-dried açai powder boasts an ORAC score (a measure of antioxidant power) higher than any other fruit or vegetable tested to date, on a gram-for-gram basis.

While I love my fruits and vegetables, I have to say that I’m not a huge juicer.  The thought of throwing back a glass of orange, grapefruit or even pomegranate juice (sorry, POM) just doesn’t do it for me.  I would much rather get my vitamins and nutrients by eating the fresh produce, not drinking it.  But, sometimes, I just don’t think I am getting enough of those nutritious properties.  Knowing that I can get the antioxidant capacity of approximately 13 servings of fruits and vegetables in just four ounces of MonaVie is appealing to me.  I’ll still continue to eat my produce, but if I can drink this fruit blend a couple times a day as a supplement to my healthy eating ways, I can’t fail!

Because I practice hot/power yoga close to a daily basis, Connie gave me a bottle of the MonaVie Active to take home and try.  She mentioned that this blend contained glucosamine, which promotes healthy joint function, targets mobility and flexibility and it is designed to support joint performance and recovery.  While I don’t have bad joints, nor do I experience many aches or pains, my muscles do tend to get tired and sore from yoga.  Thus, sampling a bottle of the MonaVie Active for a week was something I gladly volunteered to do.

When I drank my first 2 oz. ’shot’ of MonaVie active (a blend of Açai, white grape, apple, acerola, aronia, purple grape, cranberry, passion fruit, prune, kiwi, blueberry, bilberry, wolfberry, pomegranate, lychee fruit, camu camu, pear, banana, and cupuaçu), I wasn’t quite sure what to expect.  I had eaten pretty lightly during the day and was on my way out the door for an evening yoga class.  I figured drinking my juice blend couldn’t hurt and if anything, it would just be a tasty treat before exercising.  But, I had this enormous burst of energy.  My mind felt clear, my breathing was smooth and I wasn’t tired at all.  In fact, I was surprised when my class came to an end.  I felt as if I could go on for hours!  However, when I took my subsequent shots, I didn’t quite get the same effect.  Don’t get me wrong, they still tasted fantastic.  But, I just didn’t feel ‘different’.  I’m not quite sure if I was expecting to feel a significant surge in energy, or if I was expecting the MonaVie Active to transform me into a whole new person.  I just thought this fancy drink was going to do more than just taste fancy.  I emailed Connie to get her opinion and she wasn’t surprised by my reaction.  Her exact words were, “I think because you are a healthy gal to begin with, your body won’t have too many changes, but I can assure you that it is getting exactly what it needs.  Sometimes it takes a few weeks to feel major changes.  Preventative care and wellness should just feel good and normal.”  So true!  I guess I just never looked at it that way.  I thought the MonaVie was going to cast a magical spell on me.  But, when you’re already doing all the right things, the magic’s already there.

All in all, I really enjoyed MonaVie.  It has a unique taste, it’s chock full of fruits I wouldn’t even begin to know where to find and it’s good for me.  While it is a bit on the pricey side, I would recommend it.  Plus, when you know you’re starting your day (I decided to drink it with my breakfast) with something that is high in vitamins and nutrients as this little drink is, it certainly sets a positive tone.  When you start off healthy, you want to continue healthy, and do all the things that will prolong and accentuate that feeling.  Whether that feeling stems from exercising in the morning, having a shot of MonaVie or perhaps a practicing a morning meditation, it all begins with just taking that first step.  And I think we can all drink to that!

*If you’re interested in purchasing MonaVie, or in becoming a distributor of this amazing product (they have some pretty fantastic business opportunities), you can contact Connie through her website or via email at conx123[at]gmail.com

What’s one beauty ritual you must do every day?  What is one food that you swear makes you feel healthy as soon as you consume it?

Namasté,
Nicole

I love my husband.  And while I know he loves me, I know he also loves his food.  Patrick will try and eat anything I make.  He has his favorites, he’s been the guinea pig for some of my ‘not-so-ordinary’ creations and he has even compared one of my dishes to tasting like fast food (but in a good way!).  But sometimes, Patrick just wants what he wants.  And sometimes, Patrick just wants a cheeseburger.

Image Credit – cafepress.com

Now, don’t get me wrong; there’s nothing wrong with a cheeseburger.  In fact, I enjoy eating them myself.  However, I can’t remember the last time I had a real cheeseburger.  I usually opt for a turkey burger or a veggie burger.  I think the last time I had a beef burger, it didn’t quite agree with me and thus, I’m now a bit leery.  So the thought of having a burger for dinner, would not be my first choice.  But the last time I ‘denied’ my husband of a meal, the restaurant ended up shutting its doors.  Lesson learned.  That said, we were off to satisfy Patrick’s craving.

Four Burgers is a cute little restaurant located in Central Square, Massachusetts, that serves, you guessed it, four different kinds of burger.  I first heard of this burger joint on the Phantom Gourmet, and I remember the rave reviews it received.  Since I’m a believer in the Phantom and this restaurant was only about 10 minutes away from our house, we figured we’d give it a go.

Cute, huh?

Notice the four circles?

This is such a fun and cozy place!  The four burgers that Four Burgers serves are all natural beef, vegetarian, turkey and wild salmon (they also had a lamb burger on special the day we were there).  I loved the decor and how the ‘four burger’ theme carried throughout the restaurant.  In addition, I really appreciated Four Burgers’ mission: To become the most “unique” and “original” burger concept in the market by providing top quality burgers and service. We are dedicated to making burger lovers out of everyone! Four Burgers also has some admirable core values.  Some of my favorites are that they use only the freshest, high quality, local products whenever possible, and they are mindful of their impact on the environment and the community.  And if that isn’t enough, their menu didn’t look so bad either.

Who needs a bigger menu?

Patrick took all of two seconds to figure out what he wanted to order (grass-fed, all-natural beef hamburger with cheese, lettuce, tomato, bacon and mushroom).  I couldn’t decide if I wanted a turkey burger (with apple & cranberry chutney, lettuce, tomato) or an organic vegan black bean burger.  They both sounded beyond good, but finally, I decided to go the meatless route.  And of course, no burger meal (meat or veggie) would be complete without a side order of french fries.  But in our case, we ordered what Four Burgers called, the ‘half & half’, which was half regular french fries and half sweet potato fries.  In our case, the side was more of an entrée!

So how did our burgers taste?  One word.  Phenomenal.  I’ve had my share of veggie burgers, and this one was one of the best I’ve had in quite some time.  It was flavorful, moist, thick and filling.  And, it was green in tint!  I’m guessing this was from all the fresh herbs that were inside.  My veggie burger also came with lettuce, guacamole and salsa (I could have also ordered it with mango BBQ sauce) all within a fluffy whole wheat bun.  While I thoroughly enjoyed my dinner, Patrick was on cloud nine with his.  To quote him exactly, “This is soooooo good!  The burger is juicy, has a slight char-grill taste, which you know I like.  And, the bacon is crispy.  You know how I like my crispy bacon!  I can’t believe we didn’t come to this place sooner!“  Um, yeah.  I think it’s safe to say Patrick really liked his dinner.  And what about the fries?  Perfection.  Both the regular french and the sweet potato were so, so, delicious!  I really hate to admit this but, we polished off the whole plate.  They were so worth it!

YUM!

My black bean burger close-faced…

And, open-faced…

Patrick’s ultimate cheeseburger…

Look at all of those layers!

Drooling…

Patrick and I give Four Burgers, four stars and four thumbs up!  The atmosphere was excellent, the food was excellent and the fact that they only use the highest quality ingredients and are environmentally sound is excellent.  We couldn’t have been more pleased with our meal.  While the menu was simple (in addition to the four burgers, they also offered an all natural hot dog, a mesclun greens salad, as well as a few sweet treats), the taste was nothing short of extraordinary.  But then again being able to provide great food with friendly service, coupled with a good conscience, doesn’t have to be complicated.

Pretty cool, huh?

(these might be the noisiest chairs on the planet!  just sayin’…)

What’s your favorite kind of burger?  What toppings do you like to put on your burger?

Namasté,
Nicole

Image Credit – boston.com

Happy March everyone!  The beginning of a new month is always exciting for me.  There’s just something about seeing the number ‘1′ on the calendar.  In a sense, it gives me a fresh slate and resets the clock for me on all the things I can accomplish in one month.  To some, March can seem like a long month, being that there are 31 days and for most of March, it’s still winter with winter-like weather.  But, I like to think of March as the point where we’re moving towards the uphill side of things.  After all, in 20 days it will be the first day of spring, and spring to me signals the rebirth of Mother Nature.  Our days will get longer, the weather will get warmer, things will start appearing greener and flowers will begin to bloom.  So what’s there NOT to be excited about?  I wanted to dedicate this post to some of the things I am looking forward to (things happening in March and beyond) and things that just get me excited:

• Warmer weather! I’m getting rather sick of bundling up and can’t wait to just walk outside my door without having to worry about bringing my gloves
• Trying new recipes and making some inventive kitchen creations – I think you all can agree with me on that one!
• Longer days – Just being able to see the sun for a few minutes longer each day makes me smile.
• Yoga, yoga and more yoga – Check out Tina’s post about her yoga challenge.  I love reading about how more and more people are practicing yoga, loving yoga and making their practice a priority in their lives.
• March Madness – I like basketball, but my husband is obsessed loves it!  This is the month for NCAA mania and knowing that this is one of Patrick’s favorite times of the year, I’m excited for him.  Plus, his passion and zeal for this sport is contagious!
• The return of my car – After close to $2,000 worth of damages, she’s ready to come home!  All I can say is, thank goodness for insurance…
• Our existing projects (as well as some new ones) and the prospect of them launching and coming to fruition – More details on this soon to come…hopefully, very soon!

Image Credit – fishingforsoul.wordpress.com

What are some of the things you’re looking for to this month?  What are some of the things that get you excited?

Namasté,
Nicole

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

I really wish you could come to one of my yoga classes with me, especially yesterday morning’s class.  The class was taught by Daniel, a wonderful yoga teacher at the studio to which I belong who has recently taken his teaching to a whole new level.  To say that I look forward to each and every one of his classes would be a sheer understatement.  Daniel has this amazing way about him.  He’s upbeat, gentle, full of passion and his soft nature can make the grouchiest of people smile.  But, he can also teach a kickass class.  And yesterday’s class was exactly that.

Class started off pretty easy.  We did some breathing, moved onto some light stretching and then began flowing.  Within 15 minutes, the room become incredibly hot and I was starting to drip with sweat.  While we primarily focused on our hips and hamstrings yesterday, there was one series of stretches that blew my mind and nearly had me crying like a little baby.  I’m not sure if there were technical or sanskrit names for these poses (the word ‘insanity’ does comes to mind), but what I do know is that I felt every ounce of them.  Essentially, we did a series of quadriceps stretches with one leg bent and lunging forward, foot flat on the ground, and the other leg kneeling and bent backwards with the foot moving forwards.  It was supposed to look like this:

Image Credit – yogaplexus.com
(this is actually the teacher I talked about from this post)

Needless to say, these stretches were no cake walk.  In fact, I was in quite a bit of discomfort, if not pain.  We don’t usually do these stretches in class and therefore, my muscles were just not used to them.  As I was taking slow and deep breaths to calm my mind and to tell myself that I wasn’t in fact being tortured, my teacher chuckled and said, “the feeling you are experiencing right now is called enlightenment.”  While a good portion of us sort of laughed, most were still grimacing in distress.  Daniel went on to tell us that being able to find pleasure in pain and discomfort is what some would consider enlightenment.  To be able to find the beauty in what we so often see as disaster is how we transcend and grow as humans.  I thought about Daniel’s words for the rest of class and for the rest of the day.  What he told us in class made so much sense and really struck a nerve with me (HA!  I totally didn’t mean that one!).

Image Credit – chopra.com

As I looked back on my life, I tried to remember the times when I experienced the most pain, both emotional and physical.  Those times in my life certainly weren’t fun, and I certainly did not laugh as I was experiencing them.  But once I overcame the pain and worked through the severity in what I was feeling, I somehow felt better.  In a sense, I felt free.

I remember learning to ride my bike as a kid for the first time and how I constantly fell and got countless bumps and bruises.  It hurt and for awhile, I just didn’t want to ride.  I know think I may have even cursed my bike.  But soon enough, I learned how to ride without falling off and the bumps and bruises healed and were forgotten.  I also remember the pain of having my heart broken for the first time and how I never thought I would get over it.  Everything reminded me of him, and the thought of moving on just didn’t seem possible.  But as time passed, I did get over him and I did move on.  I also remember how I felt when I found out my parents were separating.  I never thought it could happen to me, and the realization that their story wasn’t going to be happily ever after, crushed me.  But seeing that they both are now in a better place and living happy and full lives brings me comfort, and makes me understand that things really do happen for a reason.  And when my grandmother passed away when I was 10 years-old, I discovered what grief was and what it was like to lose someone you love.  It was pain like I had never experienced, and made me see just how cruel life could be.  But feeling those raw emotions toughened me, and I learned that life is truly precious.

Image Credit – lifevesting.com

In every situation, I experienced pain and while I didn’t think I could ever rise above it, I somehow flourished and emerged a stronger person.  There’s no doubt that while I was in the midst of my suffering, whether it was physical or emotional, there was pain.  It was real, and I certainly was not at ease.  But when we can find a shred of pleasure or comfort when we are in distress, we can somehow manage to find peace.  Pain doesn’t have to be something from which we hide; it can actually be something that brings out the true warrior in us.  We can conquer the pain by finding the power that lies within it, and use it to help us stand tall, versus standing in the darkness.  And when we find the key to accomplishing that, we have truly found enlightenment.

Image Credit – lenayoga.com

What moment in your life has taught you the most about yourself?  And if that’s too personal, what’s your favorite stretch or your favorite way to stretch?

***Interested in trying some delicious fruit snacks?  Check out Morgan’s giveaway – they really sound too good to be true!***

Namasté,
Nicole

Do you have a favorite place to eat?  Maybe it’s a restaurant that your parents used to take you when were a kid?  Perhaps it’s a cozy little café in the city where the atmosphere is almost as wonderful as the food?  Or, a mom and pop diner that makes the best breakfast in the world?  Could it be an upscale bistro that knows just how to make your drink and where you know your friends will be on any given weekend night?  Well for me, it is a family-owned restaurant that is literally a stone throw’s away from my house.  It’s a place that has never disappointed me and along with my mouthwatering meal, I always receive the most courteous and friendly service.

However, this past week I realized that the place where I thought would always be open and ready to feed me with good belly-warming food, closed for business.  To say the least, I am devastated.  After 29 years of business, my beloved Chef Chang’s has shut its doors and in turn, my heart feels as if it’s going to shut down.  And I never even had the chance to say goodbye.

Chef Chang’s was a restaurant specializing in Szechuan cuisine.  While many of the dishes served there were absolutely scrumptious, a good portion of them were also not of the healthiest of nature.  And because their food was so tasty, I definitely did not hold back whenever I dined there.  For that reason, I began limiting my visits.  I knew that as soon as I walked in their doors, their chicken fried rice, hot and sour soup, General Gau’s chicken, Peking ravioli, crab rangoon, chicken fingers and boneless spareribs were going to take me hostage for the evening.  I loved me some Chang’s, but decided it was best reserved for special occasions (much to Patrick’s dismay).  And because I was trying to start the new year off on the right track, I was being more restrictive than normal.  Thus, I had not dined there in months.  And the last time I had eaten at Chef Chang’s, I stuck with the more bland foods and the items that I felt were ‘healthier’ for me.  I left still on the ‘hungrier’ side and not exactly ecstatic with my meal.

When Patrick came home the other day after attempting to drop by Chef Chang’s to grab lunch (they had some great lunch special deals), he couldn’t stop shaking his head.  All Patrick could say to me was, “I can’t believe it!  Chef Chang’s is closed for good and we never got to enjoy our last meal there.”   I then realized that because I had been so crazed about not wanting to go there due to my inability to control my overindulgent eating ways, I had missed out on bidding farewell to a place that meant so much to me and Patrick.  Close to 10 years ago, Patrick and I had our first ‘real’ date at Chef Chang’s.  I think it’s safe to say I fell in love with the food there that night, and even more so with Patrick.  We just had the best time eating good food, having great laughs and making even better memories.

I wish I had the chance to enjoy one more meal at Chef Chang’s.  I would have savored each and every bite and ordered whatever I wanted on the menu.  I wouldn’t have worried about a single calorie.  But unfortunately, I am too late.  All the worrying about eating too much and eating the wrong things now just seems sort of silly to me.  While I know losing Chef Chang’s is somewhat trivial, and fortunately it is not a loved one or something of a more serious nature, I have been taught an important lesson.  Life is unpredictable and it’s short.  I always assumed my favorite neighborhood restaurant would be open for business.  I never once thought in a million years it would be gone for good.  When you spend so much time worrying and stressing over little things, you begin to miss out on the fun.  I know health is important and eating well is something in which we should all partake.  However, it shouldn’t consume (lame pun unintended) your life and prevent you from enjoying the things you love.

Goodbye Chef Chang’s.  I love you and miss you.  I’ll always hold you near and dear to my heart.  Patrick and I will be eternally grateful for your delectable food and the lasting memories you’ve given us.  Thank you for all your wonderful years.  Until we meet again…

And while we’re on the subject of things Chinese, I wanted to conclude with some pictures of the closing ceremony for the Chinese New Year.  On our walk through Chinatown yesterday, we watched some of the dragon dances.  Grrr!  It’s the year of the tiger!

***Does your blog need a makeover?  If so, check out Zesty’s giveaway!  He’s amazing!***

If there was one food you could eat for the rest of your life, what would it be?  Why?

Namasté,
Nicole

We’re nearing that point in winter where all I can picture is warm weather, riding in the car (once I get mine back) with the windows down, wearing open-toed shoes and sporting less than four layers whenever I’m outside.  But that also means we’re nearing that time where the few pounds and inches that weren’t there on my body in the summer, are now making a guest appearance.  What can I say? When it’s cold and snowy outside, Healthy Chow likes her comfort food.  And comfort to me means lotsa melted cheese, fried goodness, things dipped in ooey-gooey chocolate and sugar-laden baked goods.  While those foods might be comforting to me in my time of winter depression and boredom, they really don’t make my tighter waistbands feel any more comfortable.

Image Credit – ehow.com

That said, when I was craving something sweet the other day and went to reach for a handful of my favorite chocolate covered peanuts with the hard candy shell, I suddenly stopped myself.  Realizing that when I overindulge in overly indulgent treats, it triggers my binge eating and I’m left feeling even worse.  But how can I deny my sweet tooth?  I don’t like depriving myself because I know I will end up doing even more damage down the road, our bodies don’t respond well to deprivation and it’s just not fun.  With that in mind, I started brainstorming recipes for baked goods that I could somehow ‘healthify’, pack with ingredients that would give me a boost in energy versus a sugar crash and quell the often deafening cries from my sweet tooth.

I finally came up with this…

Plenty o’ Protein Chocolate Orange Cranberry Bars
Makes 9 servings

• 1 15 oz. can of cannellini beans, drained and rinsed
• 1/2 cup of lite silken tofu (I used Nasoya brand)
• 2 TBSP of Smart Balance Light
• 1/2 cup of evaporated cane juice (I used Florida Crystals)
• 1/4 cup of dried cranberries, chopped
• 1.3 oz of dark chocolate cocoa roast almonds, finely chopped (I used Emerald brand)
• 1/3 cup of oat flour (dry oats ground until they reach a flour-like consistency)
• 1/4 cup of all-purpose flour
• 2 TBSP of cocoa powder (I used Hershey’s brand)
• 3 TBSP of orange juice
• zest from 1 medium-sized orange
• 2 TSP of vanilla extract
• 1/4 TSP of salt

1) Preheat oven to 350 degrees.

2) Lightly coat an 8×8-inch baking pan with cooking spray.

3) In a blender or food processor, blend the tofu until it is completely smooth.  It’s important that there are no lumps (or else you will get chunks of baked tofu in your bars).

4) Add the rest of your ingredients to the blender or food processor and blend until everything is close to being smooth (don’t worry, it will be a thick batter).  If you want a more textured bar or one with visible pieces of nuts, orange zest and cranberry, blend the tofu and cannellini beans until smooth and pour into a mixing bowl.  Add the rest of your ingredients to the bowl and mix until everything is well-blended.

5) Pour the batter into your baking pan and bake for 15 – 20 minutes, or until a toothpick inserted in the middle comes out mostly dry and the top looks dry.

6) Let the bars cool for about 10 minutes in the pan.  Once cool, cut into pieces and then let them cool completely in the fridge before removing.

I’m not gonna lie, these bars were insanely delicious!  They were moist and pleasantly sweetened by the cocoa almonds and dried cranberries.  The flavor duo of the orange and cranberry was the perfect match for the subtle chocolate.  These bars were thick and fudgey, much like a brownie, but not as springy and cakey.  They are also pretty dense and filling being that they’re filled with cannellini beans and tofu.  You couldn’t taste either one of the ingredients at all.  I definitely believe that blending both of these very well helps to achieve a ‘bean and tofu-free’ tasting bar.  But then again, the fruit essence in this baked good more than takes over any other flavor that could emerge.  I drastically cut the amount of fat and oil in this recipe by only using a small amount of a butter substitute, along with a blend of silken tofu and bean purée.  There is more than enough moisture from these ingredients to keep this treat far from being dry and from lacking in richness.  If you haven’t tried using bean purée and/or silken tofu in your baked goods….really, what are you waiting for? Plus, because I didn’t have to use any eggs or dairy, this recipe is also vegan (note: Smart Balance Light is vegan)!

These bars were certainly a hit.  Not only did I totally dig them, but I didn’t have to twist Patrick’s arm to eat more than a few pieces.  In fact, his exact words were, “I’m not sure what you did to these, but they taste really good.  I can’t believe there’s actually bean and tofu in here.  It’s so weird, but in a good way.” HA!  I cracked up when he told me that, but totally knew it was a compliment.  Another benefit of these bars is that they will leave you feeling energized, and not lethargic as one tends to feel post-sugar high.  But while eating these bars won’t help me shed any of my winter weight, they are definitely a good alternative to some of the other ‘not-so-good’ treats I tend to find comforting.  And even though the warmer weather won’t come any sooner by eating any kind of food, perhaps my sweet tooth may finally go into hibernation…at least for a little bit.

A girlie magazine, a glass of cold milk and a sweet, but healthy, treat…my idea of comfort!

If you could compete in any Olympic event, winter or summer, which would it be?  Why?

***Speaking of sweet, check out the giveaway that Kerstin is holding on her blog right now!  If you’re a fan of crème brulee (and who isn’t?), this is for you!***

Namasté,
Nicole