Picture this.  You have about 15 minutes to get dressed, 17 minutes if you put your lip gloss on in the car.  You’re standing in front of your closet, and everything you see looks like the leftovers you have from dinner three night’s ago.  The vapid articles of clothing hanging before you will do, but they’re nothing for which you’re going to do the happy dance.   You moan, “I have nothing to wearrrrrrr…” just one more time before you give up on your search.  So, you throw on the first thing you can grab (and that’s clean) and head out the door.  You’re dressed, but certainly not impressed.  Sound familiar?

Image Credit – myescapehatch.blogspot.com

Well, I’ve definitely been in that situation more than a few hundred times, and more recently, this has carried over to my choices in healthy snacking.  While my fridge has the usual suspects of apples, oranges, Greek yogurt, some carrot and celery sticks, and my cupboards are stocked with raw almonds, dried cranberries and rice crackers, I can’t help but want to utter, “I have nothing to eattttttt…!”  Enter Megafruit™.

Just when I was about to reluctantly eat yet another baby carrot, the samples from Megafruit™ arrived at my door.  They came in an unassuming little brown cardboard box, but when I opened it, I was pleasantly surprised.  My samples not only came in this vibrant and adorable packaging, but they were  safely nestled in a Megafruit™-branded wooden crate.  I’m a sucker for presentation and first impressions; this knocked my socks off!  Similar to how one would bring home fresh produce from a farm or farmers market, my Megafruit™ arrived as if it were handpicked.  Plus, I can only imagine the ways I can reuse my nifty new crate (Healthy Chow’s gotta lotta schiz that needs to be organized, if you know what I mean!).

Just a plain lil’ box…

Bam!  So surprisingly cute!

According to their website, “Megafruit™ is the next generation of Superfruits; products that have exceptional nutrient and antioxidant qualities whose benefits are not yet widely known.”  My samples of Megafruit™ came in 3 different flavors (the company’s initial product offering): mangosteen, baby pineapple and lychee.  While I’ve heard of these fruits, I must admit that I had no idea about their nutritional benefits.  Here are some of my favorite facts on each fruit:

Ever seen a mangosteen?

Mangosteen

• Called the queen of fruits
• Has been called the most delicious fruit in the world
• High level of Xanthones – considered to be the most powerful of all antioxidants

Oooh, baby!

Baby Pineapple

• Contains a myriad of beneficial minerals including:
  • Micronutrients may protect against cancer and break up blood clots
  • Bromelins that may block reduces swelling related to arthritis, sore throat, sinusitis
  • Manganese, aiding the healthy growth of tissue and bones
  • Fiber that will help in digestion and stimulate kidneys and aid in flushing toxins from the body

Lovely lychee

Lychee

• Has been claimed to be the fruit the Tang Dynasty Emperor used to woo his loved one, making it a fruit synonymous with love and romance
• Just 9 lychees or a handful of the fruit meets an adult’s recommended daily requirement of Vitamin C (contains 72mg per 100 grams)
• Contains flavonoids which have proven to be effective against the growth of cancer cells

Now that’s some fruit with some mega power!  And guess what?  The taste isn’t what I would call weak either.  Even though Megafruit™ doesn’t contain any sugar, preservatives or additives, it doesn’t mean this dried fruit is lacking in flavor.  In fact, they are delicious!  I’ve never tried a mangosteen before, so I had no idea what to expect.  The mangosteen was the first fruit I tried, and while the flavor is subtle, it is unique and has an indescribable exotic taste (sweet, yet a tad sour at the same time) that had me almost inhaling the entire bag in one sitting.  The baby pineapple is naturally sweet, not artificial tasting like some dried pineapple can taste.  Because the baby pineapple comes in large pieces, they were fun to chew and had a great texture.  This is Patrick’s favorite.  My favorite, hands down, is the lychee.  If you’ve never had lychee, please do yourself a favor and try this, NOW!  My grandmother used to serve us lychee after dinner over a bowl of ice water.  She would peel the fruit and stick toothpicks in them and I swear, I would eat at least 20 at a time.  I haven’t had lychee in years, so for both nostalgic and taste reasons, the lychee is number one for me.  A fresh lychee is crunchy like a grape, but has a much more fragrant and sweet taste.  Megafruit™’s version magically captured a fresh lychee’s essence.

If you can’t already tell, I’m a mega fan of Megafruit™.  For me, there is nothing like a piece of fresh fruit.  However, fresh fruit such as bananas, pears, grapes, etc., can get a bit mundane.  But what do you do when the not-so-common fruit that you do crave, and that tickles your palate is no where to be found?  The answer is in these little goodies that graced my taste buds the other day.  Not only are the flavors of Megafruit™ probably like nothing you’ve ever tasted, but they can provide you with health benefits like nothing you’ve ever known.  Similar to the dried fruit snack I reviewed in this post, Megafruit™ is a wholesome snack that is just the fruit in its most natural form.  There aren’t any fake colors or enhanced flavorings added to the dried fruit to make it appear more appealing.  The Megafruit™ pieces are rustic in appearance, and simply delectable.

The Terrific Trio…

If you’re looking for a quick snack that’s easily portable, healthy and unique, I highly recommend Megafruit™ (available soon on Amazon).  Reach for it the next time you’re in need of a nutritious boost, whether it be sitting at your desk at the office, after a good butt-kicking workout or when you’re on your 5th hour of running errands.  Or, maybe you can snack on a handful as you’re unenthusiastically trying to pick out Monday morning’s outfit.

Some creations I made with my Megafruit™:

Piña Colada Oatmeal – Megafruit™ baby pineapple, dried coconut and nonfat ricotta cheese

Tropical Lychee Orange Delight – Megafruit™ lychee, orange sherbet, Kashi Go Lean cereal and dark chocolate cocoa roast almonds

***If you’d like to win some of your own Megafruit™, not to mention a $100 gift card to Lululemon, check out the fantastic giveaway that Megafruit™ is having here!***

If you had to pick one, what would it be – fruits or vegetables?  What do you do to get out of a ‘wardrobe rut’? How about a ‘food rut’?

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 that saying.  I love it because it’s simple and because it’s so true.  It’s a saying that I like to remind myself of whenever I am feeling challenged or whenever I begin telling myself I can’t accomplish something.  It’s definitely a good motivator and a good way to maintain a healthy mindset.

When Elizabeth posted about the Super Breakfast Bowl Challenge, I knew it was something in which I had to participate.  Elizabeth, along with Jessica, Janel, Corinne, and Lindsey, all decided to create a breakfast challenge involving five main ingredients.  For each day of the five day challenge, a certain ingredient would be highlighted.  Participants are asked to create a breakfast dish/recipe with the star ingredient and enter it into their contest.  At random (using random.org), the winner will be selected and thus will be rewarded with fabulous prizes.  In addition, the winner of each day/ingredient will be highlighted on all five of the bloggers’ blogs.  Again, there are five ingredients in this challenge, therefore giving participants five separate chances to win.  And, participants get to come up with a creative and fun recipe and a new way to incorporate a healthy ingredient into their breakfast.  So, you really can’t lose!

Image Credit – zazzle.com

The first ingredient in the Super Bowl Breakfast Challenge is an ingredient of which I can never seem to get enough.  The ingredient is avocado.  Because I’m a fan of savory versus sweet foods for breakfast, it didn’t take me too long to come up with my entry.  But instead of making this creation as I normally would, I gave it a little twist.

Colorful Tofu Scramble
Serves 1

• a little less than 1/2 a brick of lite silken tofu (I used Nasoya brand)
• a big handful of spinach
• 1/3 cup of tomato, chopped
• 1/4 cup of fresh parsley, chopped
• 1/2 avocado, chopped
• few shakes of Adobo powder
• s&p

1) Lightly coat a medium frying pan with cooking spray.  Turn the heat on to medium/medium high and begin cooking the tofu.  It will be very soft and will crumble easily.  With a spatula, begin moving it around and breaking it up a bit.

2) After a few minutes of cooking, add the Adobo powder, salt and pepper to the tofu.  Mix everything around a bit; it will start looking like scrambled eggs.

3) Add your spinach and mix everything around until the spinach leaves begin to wilt.  Add your tomatoes.  Mix everything around again for another couple of minutes.

4) Add your avocado and gently mix again.  Try not to mush your avocado too much.

5) Once everything is warm, eat!

For the second ingredient in the Super Bowl Breakfast Challenge, I decided to vamp up a classic breakfast food.  I figured it would be fun to ‘healthify’ and spiff up a breakfast staple that tends to get a bum rap.  I decided to make pancakes with flax, the second challenge ingredient.  I figured if I could combine a nutritious item such as ground flax with a food that tends to lack nutrients, how could it not be a winner?  Plus, I also wanted to come up with another way to eat my beloved oats.

Banana Flax Pancakes
Serves 1

• 1/3 cup of oat flour (dry oats ground until they reach a flour-like consistency)
• 2 TSP of flax meal
• 1/8 TSP of baking powder
• pinch of salt
• 1/4 cup of liquid egg whites
• 1/3 of a ripe banana, sliced (the more ripe, the better)
• squirt of agave nectar or maple syrup for topping

1) Grind your dry oats until you get the consistency of flour.

2) In a medium bowl, mix your oat flour, flax meal, baking powder, salt, egg whites and banana slices.  Mix until everything is well-blended and the bananas are completely mashed into the oat flour mixture.

3) Let your pancake mixture sit at room temperature for about 10 minutes.

4) Coat a frying pan with cooking spray.  Turn the heat onto medium/medium high and pour your pancake batter into a giant circle/pancake.  Or, you can make 2 or 3 smaller pancakes.  I made one giant pancake.

5) Let the pancake sit untouched for 5 – 7 minutes.  The batter will be quite thick if you are making just one pancake.  Once you can move the frying pan around and the pancake easily moves off of the pan, you are ready to flip.  Be careful as the inside may still be a tiny bit soft.

6) Once flipped, allow the other side to cook for another 5 minutes.

7) Place your pancake on your plate and top with agave or maple syrup.  Enjoy!

I had a blast creating both of these recipes.  Participating in this challenge gave me the chance to get the wheels of my imagination turning and to get my competitive juices flowing.  And while I know winning any of the contests in the Super Bowl Breakfast Challenge doesn’t have anything to do with who can come up with the better recipe, I definitely wanted to give it my best shot.  Unfortunately, random.org was not in my favor for either of the first two ingredients.  I may have had creativity going for me, but not dumb luck.  No worries, I certainly didn’t mind, nor was I disappointed.  Whenever I have the opportunity to challenge myself, learn something new and be creative, I can’t lose.  And as Mother Healthy Chow always told me whenever I would come home complaining about some of the mean elementary school kids, “I don’t care what you say.  You’re always a winner to me!“  Awww, thanks MHC!

***BTW, there are still two ingredients left in the Super Breakfast Bowl Challenge.  You have until the end of today to submit a recipe and pictures for quinoa, and you have until Thursday to submit a recipe and pictures for walnuts.  For more details, you can go here.***

Are there any words of wisdom you remember from your childhood that your parents or family members may have passed down to you?  Do you have a favorite quote or saying that motivates you?

Namasté,
Nicole

Avocado Entry HealthyChow X Reply | Nicole Chow to thesuperbreakf. show details Feb 14 (2 days ago) Hello, It’s Nicole from HealthyChow.com!  I hope I’m not too late to submit my entry for avocado.  Here goes… Colorful Tofu Scramble a little less than 1/2 a brick of silken lite tofu a big handful of spinach 1/3 cup of tomato, chopped 1/4 cup of fresh parsley, chopped 1/2 avocado, chopped few shakes of Adobo powder s&p 1) Lightly coat a medium frying pan with cooking spray.  Turn the heat on to medium/medium high and begin cooking your tofu.  It will be very soft and will crumble easily.  Begin moving it around and breaking it up a bit. 2) After a few minutes of cooking, add the Adobo, salt and pepper to the tofu.  Mix everything around a bit; it will start looking like scrambled eggs. 3) Add your spinach and mix everything around until the spinach leaves begin to wilt.  Add your tomatoes.  Mix everything around again for another couple of minutes. 4) Add your avocado and gently mix again.  Try not to mush your avocado too much. 5) Once everything is warm, eat! This is SO tasty and fast to make.  It tastes just like scrambled eggs (but it’s vegan!)!  It’s filling and the colors are just amazing.  It’s a great way to start the day! Thank you, Ladies! Regards, Nicole www.healthychow.com 3 attachments — Download all attachments View all images February 2010 43 blog photos 140.JPG 1438K   View Download February 2010 43 blog photos 144.JPG 1490K   View Download February 2010 43 blog photos 176.JPG 1402K   View Download Reply Forward Super is not available to chat Super Breakfast Hi Nicole! This looks so tasty! unfortunately, random.org was not in your fav… Feb 15 (2 days ago) Reply | Nicole Chow to Super show details Feb 15 (2 days ago) Oh boo!  Well, I’m glad I wasn’t too late then!  I’ll work on my entry for flax right now.  Thanks again. Enjoy the day -Nicole - Show quoted text - On Mon, Feb 15, 2010 at 9:15 AM, Super Breakfast <thesuperbreakfastbowlchallenge@gmail.com> wrote: Hi Nicole! This looks so tasty! unfortunately, random.org was not in your favor today-sorry about that! There’s still time to submit other recipes though!! thanks for entering the contest and enjoy this free Monday! cheers! elizabeth On Sun, Feb 14, 2010 at 11:56 PM, Nicole Chow <healthychow@gmail.com> wrote: Hello, It’s Nicole from HealthyChow.com!  I hope I’m not too late to submit my entry for avocado.  Here goes… Colorful Tofu Scramble a little less than 1/2 a brick of silken lite tofu a big handful of spinach 1/3 cup of tomato, chopped 1/4 cup of fresh parsley, chopped 1/2 avocado, chopped few shakes of Adobo powder s&p 1) Lightly coat a medium frying pan with cooking spray.  Turn the heat on to medium/medium high and begin cooking your tofu.  It will be very soft and will crumble easily.  Begin moving it around and breaking it up a bit. 2) After a few minutes of cooking, add the Adobo, salt and pepper to the tofu.  Mix everything around a bit; it will start looking like scrambled eggs. 3) Add your spinach and mix everything around until the spinach leaves begin to wilt.  Add your tomatoes.  Mix everything around again for another couple of minutes. 4) Add your avocado and gently mix again.  Try not to mush your avocado too much. 5) Once everything is warm, eat! This is SO tasty and fast to make.  It tastes just like scrambled eggs (but it’s vegan!)!  It’s filling and the colors are just amazing.  It’s a great way to start the day! Thank you, Ladies! Regards, Nicole www.healthychow.com Reply Forward Super is not available to chat

“You’re once, twice, three times a layyyydddddddeeeeeeeee….”

Image Credit – east-side-patch.livejournal.com

I love reading blogs, whether they be healthy food, healthy lifestyle, yoga, cooking, baking, shopping or DIY, I love them all.  I enjoy reading how people create things, how they come up with these ideas and what the end result turns out to be.  Essentially, I love learning new things and reading blogs is one of the best ways for me to do so.  For example, I was fascinated by Kath’s Pumpkin Pie Cake (I demonstrated that here) ever since I read about it months and months ago and most recently, I’ve been consumed (some pun fun) by Tina’s 3-Minute Oatmeal Raisin Cookie.  Both of these recipes are so easy and seem so tasty that I had no choice but to give them a try.  Plus, they literally take minutes to assemble.  And the less time I have to wait and the faster I can eat means the sooner I’m a happier Healthy Chow.  That said, I kept these two recipes in the back of my mind (there’s actually an echo back there – hahahahaha!) and started doing some experimenting in the kitchen.

Image Credit – tumblr.com

My first foray into the world of microwaveable healthy sweet treats went pretty well.  I used a 1/2 cup of pumpkin, 1/4 cup of liquid egg whites, 1 TBSP of whole wheat flour, 1/2 TSP of baking powder, 1/2 TSP of cocoa powder, a sprinkle of cinnamon and a sprinkle of pumpkin pie spice.  I plopped that all into a bowl I covered with cooking spray, mixed it all up and then microwaved on high for 2 1/2 minutes.  I topped it with some nonfat ricotta cheese and it tasted pretty good.  However, it seemed a bit ‘wet’ and didn’t have the cake-like consistency that I was looking for or for which I was craving.  Not bad, but not perfect either.

The next stab was kinda meh.  I decided I would use the same ingredients as in my first try, but added in some finely ground almonds (I chopped up 10 raw almonds in my food chopper until I got a finely ground consistency).  For whatever reason, the extra kick of almonds made this recipe taste weird.  Plus, it was a bit too pumpkin-y for my taste (le horror!) and still a bit too wet.  If at first you don’t succeed (and at second), try, try again!

Ding!  Ding!  Ding! The third time was a charm (or a lady)!  This time, my results were spot-on.  I achieved the consistency I was striving for, in addition to the flavor I was hoping to create.

Fee-Fi-Faux-Yum! Pumpkin Cake
Serves 1

• 1/4 cup of Libby’s 100% Pure Pumpkin
• 1/4 cup of old-fashioned dry oatmeal, finely ground (I measured out a 1/4 cup of dry oats and then ground them in my food chopper – it might be a tad less than a 1/4 cup after it’s been ground )
• 1/4 cup of liquid egg whites
• 1 TBSP of whole wheat flour
• 1/2 TSP of baking powder
• 1/4 TSP of cocoa powder (I used Hershey’s brand)
• a generous sprinkling of cinnamon, plus more for garnish
• a sprinkle of pumpkin pie spice
• cooking spray
• agave nectar or maple syrup (optional)

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

2) Mix together the pumpkin, the ground oatmeal, the egg whites, the flour, baking powder, cocoa powder, cinnamon and pumpkin pie spice 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.

Dry oats

Presto!  Finely ground oats…

In the mix…

Ready for baking (or microwaving…)

3) 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!

Hot!

4) Allow the cake to cool for about a minute.  Remove to a plate or eat straight from the bowl.  Top with a drizzle of agave nectar or maple syrup.  Sprinkle with a bit of cinnamon and devour!

It’s like magic…!

Incredible!  It’s a good thing I have a bit of stamina or this little diddy may never have come to fruition.  While my first couple of tries at this were less than stellar, the final attempt was a huge success.  This tasted just like a piece of carrot cake, even though there wasn’t a speck of carrot in it.  Plus, the combination of the cinnamon, pumpkin pie spice and the agave nectar made this healthy treat taste more ‘treat’ than ‘healthy’.  The addition of the ground oatmeal helped to give this dish the much needed fluff factor.  My other attempts fell sort of flat (more pun fun) because there wasn’t enough substance to the recipe.  Plus, I reduced the amount of pumpkin in order to make this more cake-like versus bread pudding-like.  There was just the right amount of sweetness and protein to make this dish both appetizing and filling.  This is definitely going in the rotation for both breakfast and dessert!

Can’t wait to dig in!

What a cake walk!

“Hello?…Is it me you’re looking for?” – yes, my Fe-Fi-Faux-Yum! Pumpkin Cake, you are what I’m looking for!

Is there any music you remember from your childhood that you now love?  My mom used to always play Lionel Richie, Michael Jackson, Luther Vandross, Barry White, etc. in the house and they have now become some of my favorites.  What are some of yours?

Namasté,
Nicole

It finally happened.  We got our first major snowstorm.  Actually, it seems as if many in the eastern part of the country got their first ginormous wallop of snow this weekend.  But who doesn’t want a white Christmas, right?  (well, I wouldn’t say I necessarily want one, but I really can’t argue with Mother Nature!)  This morning, Boston woke up to about a foot of snow.  Luckily, it was a Sunday and because Patrick and I didn’t have much on our plate, we took our time getting up.  But once we were showered and ready to go, we decided to tackle another first.  We embraced our first shoveling of the cars of the season.  Even though I’m not the biggest fan on winter, for some strange reason, I enjoy shoveling snow.  And since yoga class was canceled this morning (and I wanted to be lazy and sleep in), I was looking forward to making my shoveling my workout for the day.

Look at all that white!

I think that’s a little more than a foot of snow?!

When I finally made it to my car (I was snapping pictures of the lovely all-white scenery), Patrick was already in full-force being a snow scoopin’ superstar.  His car was already about halfway cleaned.  Even though we had a pretty sizable amount of snow, it was the light and fluffy kind.  The kind that tends to blow around as soon as you pick it up (TWHS!).  But because we live in the city and park our cars on the street, the big plows have the tendency to block us in.  No worries!  Healthy Chow likes a good shovel!

Can’t wait to ‘dig’ in!

Keep it going, Patrick!

In about 30 minutes, we had both of our cars cleaned and our spots emptied.  I’m not sure if it was the five layers of tops and the two layers of pants and socks or the fact that I was shoveling like a maniac, but I was working up quite the lather and quite the appetite.  Luckily for us, our favorite neighborhood pizza shop, Giga’s Pizza, was open and greeted us with open arms when we walked in for a late brunch.  The shoveling duo was done shoveling snow and was ready to shovel some hot food into their mouths!  I ordered the Greek omelet wrap without the wrap (whole eggs, not just whites.  I wanted extra protein today!) with home fries.  To my surprise and delight, my meal came with toast and fresh, crispy bacon.  I gave my toast and home fries to Patrick, to go along with his french toast and bacon.  We were fed like royalty; Giga’s Pizza never disappoints!

Wow, I look awesome – hahaha!

All done!

My Greek omelet with feta, tomato and spinach along with some bacon – YUM!  And Patrick’s feast of french toast, home fries, bacon and toast!

After we inhaled ate our food, we bundled ourselves up again and walked up the street for some more snowy Sunday fun.  We decided to take on a matinee of the movie Patrick has been dying to see – Avatar.  Avatar was being shown in traditional 2D and in 3D.  Of course, we chose to see it in 3D!  This was my first time seeing a movie in 3D and I was pretty excited to see the movie and to wear the glasses.  We thoroughly entertained ourselves in the theater by modeling our new found accessory.  We can be such dorks!

The movie’s special effects were incredible!  Being that this is the most expensive movie of all time, all the bells and whistles were in this movie.  And watching it in 3D made it that much more exciting and amazing to watch.  However, the movie was close to 3 hours long and after some time, my butt started to get tired.  But as soon as that happened, the movie went into overdrive and all of the sudden, I could no longer feel the pain.  I would say the last 45 minutes are the best out of the 162.  Overall, I would give Avatar an A-/B+.  The special effects were extraordinary, but the story line was nothing special.  But on a snowy Sunday afternoon, going to the movies is certainly a must in my book!

I had a blast today.  While I usually start my weekend mornings (and every morning) with yoga, it was definitely nice to sleep in and take my time starting the day.  The blanket of white that covered the city (and everywhere else) was beautiful. I can’t believe I said that!  I guess when you spend the day having fun in the snow, versus whining and complaining about it (yep, that was the old me), you can actually enjoy it.  Like the Na’vi in Avatar, I felt like I conquered the day.  I didn’t let the cold, snow, wind nor my tired butt get the best of me.  I usually like to stay indoors when the weather behaves like this, but Patrick likes to get out and experience it.  Thanks to him, I had a wonderful day.  And thanks to my positive thinking, my feelings about winter are starting to change.  But when you can spend a lazy wintry Sunday, doing the things you love and being with the person you love, how can you not enjoy yourself?

I’m keeping up with my Kardashians!

If you live in an area that gets snow, what’s your favorite winter activity?  If you don’t, is there anything you do in the winter that you don’t normally do during the rest of the year?

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

If you’ve read my previous posts, you’ll know that I’ve been sampling POMx Iced Coffees and you’ll probably think that I’m getting obsessed with finding new ways to consume these little bevvies.  Hehe, I don’t have OCD or anything!  Well, I really don’t, but sometimes I wonder… Anyway, in my last post, I cooked with the iced coffees and put a new twist on some breakfast favorites.  While I was experimenting with my breakfast, I realized that I was missing something.  I had made oatmeal, pancakes, french toast and a frozen treat but I didn’t make the one thing that all you lovely bloggies seem to keep pumping out and tempting me with on your wonderful blogs.  Any guesses as to what it is?  And no, I didn’t make iced coffee covered tofu (although that does some quite interesting)!  I finally made my first batch of pumpkin muffins of the season!  But I decided that they weren’t going to be any ol’ pumpkin muffins.  Nope.  That’s not how Healthy Chow rolls…I gave my muffins a kick, or maybe I should say, a buzz!

Buzzy Spiced Banana Pumpkin Muffins
Adapted from Cooks.com
Makes 12 regular-sized muffins

For the muffins:

• 1 medium sized banana, ripened
• 1/2 cup of canned pumpkin (I used Libby’s brand)
• 1/2 cup of evaporated cane juice (I used Florida Crystals, feel free to use dry sweetener of your choice)
• 1/4 cup of POMx Chocolate flavored Iced Coffee
• 1/4 cup of unsweetened applesauce
• 1 TSP of Greens Plus Omega³ Chia seeds, mixed with 2 oz. of water
• 1 cup of all-purpose flour
• 3/4 cup of whole wheat flour
• 2 TSP of baking powder
• 1 TSP of pumpkin pie spice
• 1/2 TSP of salt

For the topping:

• 1/3 cup of brown sugar
• 1/3 cup of dry oats
• 1 oz. of pecans, chopped (I used Green Valley Pecans)
• 1/2 TSP of pumpkin pie spice

1) Preheat your oven to 375 degrees.

2) Mash your banana by hand or mix in a blender until you get a 1/2 cup.

3) In a bowl, combine your mashed banana, pumpkin, evaporated cane juice, iced coffee, applesauce and chia seeds.  Mix until everything is well-blended.

4) In a separate bowl, combine your all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice and salt. Mix until everything is well-blended.

5) Combine your wet ingredients with your dry ingredients. Again, mix until everything is well-blended.

6) Spoon the batter into greased muffin tins or liners (I used aluminum foil liners).  Make sure the batter is evenly distributed.

7) Top each muffin with 1 tablespoon of the spiced topping.

8 ) Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

9) Let muffins cool in tins on a wire rack for 10 minutes.

10) Remove muffins from tins and eat!

These muffins were surprisingly good! Sometimes, when I make ‘healthier’ substitutions in my cooking and baking, I tend to get worried that the flavor will be lost.  Not true in this recipe!  The muffins were moist from the banana, pumpkin purée and applesauce.  You couldn’t tell that there wasn’t a hint of butter or oil in these little guys.  Also, the chia seed replacement for the egg worked amazingly.  It’s great to know that you can have the taste and efficiency of an egg without the added cholesterol.  In addition, you can add some omega³’s and some soluble fiber to your breakfast.  The brown sugar in the topping mixed with the chopped pecans and pumpkin pie spice was what really made these muffins sing!  I loved how the brown sugar got caramelized in the oven and made this recipe perfectly sweet.  While the POMx Chocolate Iced Coffee flavoring wasn’t very apparent, it did add a subtly unique flavor.  Plus, who doesn’t like getting an added punch with their breakfast?

As you can see, there are a number of ways you can incorporate the POMx Iced Coffee into your cooking and baking.  And, did you know you can make cocktails with these iced coffees?  Just check out what the ever-so-creative Kerstin cleverly made! Insane!  At first I had no idea what I was going to do with all my free samples and now, I’m wishing I had more (Blue – hint, hint)!  The possibilities are endless! Just as the POM Wonderful company was able to turn regular iced coffee and pomegranate juice into something extraordinary, with a little creativity and thought, one can turn a simple baked good into something un-POM-mon.  Buh-duh-bump!

Did you get a jumpstart on your holiday shopping and take advantage of Black Friday?  Or, are you going to wait around like me and procrastinate?

***Today’s the last day to participate in my jewelry giveaway.  You have until 6pm ET tonight to enter!  The winner will be announced on Monday, November 30th.  Good luck!***

Namasté,
Nicole

***Have you entered my earring giveaway yet?…***

So if you read yesterday’s post, you’ll know that I was recently given samples of POMx™ Iced Coffee to taste and review.  While I really enjoyed the flavor of the iced coffees, I don’t think I’ll be rushing to replace my morning cup of black coffee with the POMx™ Iced Coffee anytime soon.  Sorry! They’re just a tad too sweet for me to have so early on in the day as my first consumption of caffeine.  Plus, I’m already sweet enough (*sarcasm*)!  So what did I do with the rest of my samples, you ask?  Did I throw them away?  Did I give them to someone else to finish (that would be a bit gross)?  Did I just drink them for the heck of it?  No.  No.  And no!  Since Healthy Chow isn’t one for wasting things, I decided to make good use of my free samples versus just letting them sit and and take up precious space in my fridge.

So, you wanna know what I made…?

Well, if I wasn’t going to be drinking these little ‘wonderfuls’ as part of my breakfast, I figured the next best thing was to cook with them!  Because I love the rich and decadent taste of each of the flavors, I imagined they would be the perfect component in my breakfast foods.  Now, I’m not right a lot of the times, but when I am, I hit the nail exactly on the head (she pats herself on the back)!

Are you ready to find out yet…?

Blueberry Cheesecake Oatmeal POM-erized
Serves 1

• 1/2 cup of dry oats (you can use quick oats or old-fashioned style)
• 1 cup of water
• 1/2 TSP of chia seeds (I used Greens Plus brand)
• 2 TBSP of nonfat cottage cheese
• 1 TBSP of POMx™ Vanilla flavored Iced Coffee
• 1/2 TBSP of chopped raw almonds
• small handful of blueberries, fresh or frozen

1) In a small pot, bring water to a rolling boil.  Once boiling, add the oats and chia seeds.  Stir to make sure the chia seeds are well-blended with the oats.  Reduce the heat to medium/medium-low and let cook for another 3 minutes.

2) Add your cottage cheese and iced coffee.  Stir.

3) Remove oatmeal from heat and pour into a bowl.  Top with blueberries and chopped almonds.

4) Eat with a spoon, but you won’t be able to stop thinking that this is a piece of blueberry cheesecake!

Yum-to-the-O!  This was incredible! The cottage cheese made the oatmeal fluffy (and cheesy) while the chia seeds added to the thickness.  The vanilla iced coffee sweetened this whole little number and the chewiness from the almonds made me think I was eating a graham cracker crust.  And of course, the blueberries accentuated the entire recipe.  If this breakfast was a whole cake, there wouldn’t be a slice left!

POM-errific Chocolate Banana French Toast
Serves 1

• 2 or 3 slices of bread (I used Trader Joe’s Sprouted Flourless Whole Wheat Berry Bread – 2 slices and 1 end)
• 1/4 cup of POMx™ Chocolate flavored Iced Coffee
• 1/3 cup of liquid egg whites
• few shakes of pumpkin pie spice
• few shakes of cinnamon
• few shakes of nutmeg
• pinch of brown sugar
• 1/2 of banana, sliced
• sprinkling of organic dried coconut (I used Woodstock Farms brand)
• sprinkling of cocoa powder

1) Mix the iced coffee, egg whites, pumpkin pie spice, cinnamon, nutmeg and brown sugar in a shallow bowl.

2) Dip each slice of bread in the iced coffee/egg white mixture.  Let each piece absorb the mixture for about 1 minute.

3) Spray your frying pan or griddler (or in my kitchen, the C.G.) with cooking spray.  Turn your heat to medium.

4) Place your dipped slices of bread on the frying pan/griddler.  Heat each side for about 2-3 minutes or until the edges start turning that nice golden brown color.

5) Flip each piece of bread and cook for another couple of minutes.

6) Serve with sliced bananas, cocoa powder and dried coconut sprinkles.  Devour!

This french toast recipe was so tasty! There was just enough chocolate flavoring from the iced coffee to give this dish a unique flavor without it being overly sweet.  Coupled with the smashed banana slices (the banana was previously frozen) and the dried coconut, this french toast didn’t even need maple syrup.  I wish I had made more than the the 2.5 pieces I inhaled!

Oatmeal POM-tein Pancakes
Serves 1

• 1/3 cup of dry oats (you can use quick oats or old-fashioned style)
• 1/4 cup of POMx™ Vanilla flavored Iced Coffee
• 1/4 cup of liquid egg whites
• 1/2 TSP of baking soda
• few shakes of cinnamon
• few shakes of nutmeg
• 1/2 banana, sliced
• maple syrup or agave nectar

1) In a small bowl, mix together the oats, iced coffee, egg whites, baking soda, cinnamon and nutmeg.

2) Pour the mixture into your blender.  Add your sliced banana.  Blend until you get the consistency of a thin batter.

3) Spray your frying pan or griddler (or C.G) with cooking spray.  Turn your heat to medium/medium-high.

4) Pour your batter onto your pan or griddler.  Let cook for 2-3 minutes.  Once the pancake can be moved without sticking, flip.  Cook the other side for another 2 minutes.

5) Serve with maple syrup or agave nectar.  Enjoy!

Ohemgee!  These protein-packed pancakes tasted more like banana bread than flapjacks.  They were so delicious and aromatic; I couldn’t believe this breakfast was actually healthy! The vanilla iced coffee and banana kept these pancakes moist and more than flavorful.  I’m glad no one was watching me eat these because I seriously was licking the plate clean.

POM-tastic Banana Coffee Soft Serve
Serves 1

• 1 frozen banana
• 2 TBSP of POMx Café au Lait flavored Iced Coffee

1) Place the  frozen banana and the iced coffee in your blender.  Blend until you get the consistency of soft serve.  You might need to stop the blender intermittently to scrape down the sides and then blend again.

2) Pour into a dish and savor your frosty treat!

Not only did I love this but Patrick seemed to be quite fond of it as well.  He kept asking me what was in his soft serve and couldn’t believe that it was just a frozen banana and a couple of splashes of iced coffee.  The coffee flavoring gave this frozen treat a more gourmet taste than the usual banana flavor.  While we ate this for dessert, it could definitely be a fun breakfast.  After all, it is just fruit and coffee!

When I first tried these iced coffee samples, my first reaction was that they were good.  They were a bit sweet for my liking, but they were definitely tasty.  However, after I began cooking with the iced coffees, I really fell in love.  I guess that goes to show that when life (or Blue) gives you slightly over sweet iced coffee, you need to make perfectly sweet breakfast!

Do you prefer cranberry sauce from the can (the kind where you can still see the indentations from the can) or do you prefer the homemade stuff?  Or are you like me and don’t like either?

***Don’t forget!  You still have until Friday, November 27th at 6pm ET to enter my jewelry giveaway.  After all, we could all use some sparkle in our lives…***

Namasté,
Nicole