I know it’s been cold all around the country, but it seems it’s been especially cold up in the Northeast.  I mean, when you’re wearing two pair of gloves, two pair of pants, two fleece jackets and a winter coat and you’re still numb, that’s not good.  Fortunately, this bitter cold spell is ending and we’ll soon have just regular winter temperatures.  Phew!

Other than practicing yoga in a hot and humid studio, drinking absurd amounts of hot water with lemon and herbal tea, never taking off my Snuggie (just kidding.  I don’t have one, but right now, it doesn’t seem like a bad idea!) and soaking in a bubble bath until I start looking like a prune, the only way I can stay warm physically and mentally is by eating vats of steaming hot soup.  Can you blame me?

Image Credit – mediabistro.com

Last night, I had a big bowl of broth on the brain.  I just couldn’t let it go.  All I could picture was that warm and toasty feeling in my stomach and how happy I would be.  I had to have my soup.  But, just any soup wasn’t going to do.  I had a hankering for Thai.  I needed soup from one of my favorite Thai restaurants, Dok Bua.  It’s just too bad that the timing of my soup hunger had to coincide with the Celtics/Lakers game.  And we can’t forget that I am married to Sport Billy.

Lucky for me, Patrick was also in the mood for Thai.  However, we had to make a deal.  We could have dinner at Dok Bua, but it had to be quick so that we could make it back for the last quarter of the Celtics game.  Done and done.  As long as I could have my soup, I didn’t mind having to rush back home to see the end of the game.  Healthy Chow knows how to compromise!

Dok Bua is a charming, little Thai restaurant in Brookline.  The prices are great, the food is delicious and the service is always prompt and exceptional.  While I have many favorites at this place, without question, I had to have my chicken noodle soup (guay-tiow-kai) tonight.  It’s simple, hearty, delectable and a nice bang for your buck.  Plus, soup takes me a good 10 minutes longer to inhale eat than a noodle dish would, and being able to eat slower is always a bonus for me.

Because we were dining on the earlier side, we were one of the only patrons in the restaurant.  Thus, our food was served immediately.  Obviously, Patrick was psyched about this as he was trying his hardest to make the end of the game, and I was psyched because I could finally eat my soup!

My chicken noodle soup was perfect.  The broth base was savory and bursting with flavor from the fresh scallion and cilantro.  The rice noodles were plentiful and the chicken gave this dish just the right amount of protein.  To top off my soup, I was given fresh bean sprouts and Thai basil.  I love adding bean sprouts to my soup as it gives a healthy crunch and adding Thai basil to anything is always wonderful.  It’s fragrant, sweet and has a mild licorice flavor.  It definitely made my soup even better, if that was even possible!

Patrick seemed to really enjoy his meal as well.  He ordered the chicken pad-si-ew dinner special, his all-time favorite.  Pad-si-ew is sautéed wide rice noodles in a spicy and savory brown sauce.  The dinner specials at Dok Bua come with a cup of tom yum soup, two egg rolls, two fried pork dumplings and steamed jasmine rice.  Needless to say, this is a lot of food, but certainly one of the best Thai food deals you can get in town.  Now you know why we love this place!

While my dinner tonight was most enjoyable, it was quickly coming to an end.  The Celtics were up and the clock was ticking.  But there’s always time for fortune cookies.  It’s just the right amount of sweetness to curb my post-dinner sugar craving.

“The future is the most expensive luxury in the world.”
“There is no reference for beauty.”

We got home just in time to catch the last few minutes of the game.  Literally, Patrick was running from the car into our condo building.  I don’t know why, but I thought this was the most hilarious thing!  Unfortunately, our night did not end in a ‘win-win’ situation.  While my giant bowl of soup was able to keep me warm and take some of that chill out of me, the Celtics lost their game to the Lakers by one point.  Oh well.  Nevertheless, we had a great dinner out and this was a relaxing way to end our frigidly cold winter weekend.  When you have wonderful company that warms your heart and a hot meal to warm your belly, how can you complain?  It’s just what the dok-tor ordered!

Better luck next time, C’s!

How do you keep warm during the winter?  Are you a soup person?  What’s your favorite kind of soup?

Namasté,
Nicole

***Thank you so much for your concern and well wishes for me and my car.  I can’t tell you how much your kind and sweet words mean to me.  You made a dismal week a brighter one, and further proved to me that no person can ever take away the things that truly matter most to me.  I am blessed!  Thank you!!!***

Growing up in my household, tofu was a family favorite at the dinner table.  My grandmother added it to soups, stir-fried it with vegetables and often times, it was served as one of the main entrées.  I love the silky texture of tofu and how it can be easily added to practically any dish.  It soaks up any flavor you add to it and can be prepared in so many different ways.  At our house, tofu was as common as sliced bread.  For that reason, I tend to assume that my husband everybody is as fond of tofu as me.  Yeah, not so much…

Image Credit – polyvore.com

But I like a challenge and I’m not one to give something just one try.  I was a woman on a mission.  After a few less-than-stellar attempts at eliciting an enthusiastic response from Patrick on my tofu,  I decided to try something completely different.  Instead of just stir-frying or sautéing the tofu in various sauces and seasonings, I realized I needed to go down a whole other route.  If Patrick wasn’t so keen on the taste of tofu, perhaps I should try to make the tofu taste more like something else?  But just what could I magically transform this brick of protein to taste like?

Spicy Flax-coated Peanut Tofu
Makes 10 slices (serves 3)

• 1 brick of extra firm or firm tofu (I used Trader Joe’s brand)
• 2 TBSP of peanut satay sauce (I used Trader Joe’s brand)
• 1/2 TSP of sesame oil
• 1/2 TSP of garlic powder
• 1/2 TSP of ground ginger
• 1 TSP of dried cilantro
• a dash of cayenne pepper (you can use as much or as little as you’d like)
• dash of white pepper
• 1 TSP of lime juice
• 1 TSP of soy sauce
• 1/3 cup of liquid egg whites
• 1/3 cup of ground flax

Getting ready for the tofu…

Ooops, I forgot to add these…

1) Drain the tofu after opening the package.  Pat dry the tofu and roll in paper towels.  Place the paper towel-wrapped tofu between two plates with something heavy on top.  I used a tea kettle filled with water.  You could use a heavy frying pan, a book, a bowl full of fruit, etc.  Let the tofu press between the two plates for about 20 minutes.

Right out of the package…

All wrapped up…

Pressing…

2) While your tofu is being pressed, combine the peanut satay sauce, sesame oil, garlic powder, ground ginger, dried cilantro, cayenne pepper, white pepper, lime juice and soy sauce in a medium-sized bowl.   Mix until well-blended.  Set aside.

The mix…

3) Once your tofu has been pressed and most of the liquid is gone, slice crosswise into 10 slices.

Sliced…

4) In a shallow bowl, add your egg whites.  In another shallow bowl, add your ground flax.  Line up your three bowls to create a dredging station.

5) Dip each piece of tofu in the egg whites, then the peanut satay mixture and finally, the ground flax.  Make sure each piece is well-coated.

6) Let the coated tofu sit and marinate in the fridge for about an hour.

7) Preheat your oven to 425 degrees.  Lightly cover an aluminum foil-covered baking sheet with cooking spray.  Place the tofu on the baking sheet in a single layer.

Oven ready…

Up close and personal…

8 ) Bake for 30 – 35 minutes, flipping your tofu about halfway through.  I cooked mine for 33 minutes and flipped after 18 minutes of cooking.  FYI, you don’t want to overcook your tofu.  Your tofu should still be somewhat soft to the touch when it’s done cooking.

They tend to puff out a bit while baking…

Baked to perfection!

My attempt at making a tofu dish, not taste like tofu, was a big success!  The ground flax coating gave the tofu an almost crispy fried taste and feel, without the grease and unhealthy fat.  The peanut satay sauce, along with the cayenne pepper and sesame oil, gave the tofu a unique spicy flavor.  There was a hint of spiciness, a bit of sweetness and then some savory all rolled into one.  The toasted ground flax gave this dish a nice subtle crunch and complemented the chewy texture that baked tofu tends to take on.  I really enjoyed the various textures in this recipe.  I think some are turned off by the mushiness of tofu, and baking tofu that has been previously pressed definitely removes this factor.  If you haven’t tried pressing your tofu before baking it, I highly recommend it.  It makes a huge difference!

Lotsa green with some protein!

Looks just like chicken…

Not only did I think my tofu recipe was pretty tasty, but Patrick really enjoyed it as well.  I served it with steamed spinach and broccoli and used honey mustard as a dipping sauce (in hindsight, I think a sauce made of Greek yogurt,  fresh cilantro, lime and garlic would have been fabulous!  There’s always next time…).  I didn’t tell Patrick what we were eating until after he took a bite.  He said it tasted good and wanted to know what he was eating.  When I told Patrick it was tofu, he laughed and said it tasted nothing like it.  He could hardly believe that it was baked, and not fried, and that he wasn’t consuming meat.  In fact the most memorable line of the night from Patrick was, “Wow, this is amazing!  They taste just like Wendy’s chicken tenders!”  Hahaha!  I’m not sure if I should take that as a compliment or as an insult, but if Patrick’s happy, then I’m happy!

Do you have any recipes or tricks for making certain foods taste like other foods?  I like being ‘fooled’ by food! Do you have a favorite tofu recipe?

Namasté,
Nicole

Yup.  It’s really official now.  We’re on the downward spiral.  I know as a Bostonian, I should revel in the fact that the blustering cold will be here soon and the ice and snow will only be a hop, skip and a jump behind.  But, I don’t.  I don’t like winter and I really don’t like winter-esque weather.  This past weekend, we set the clocks back an hour and that means it will be dark at 2 o’clock in the afternoon.  OK, that’s a lie.  But that’s what it’s going to feel like!  Can you tell Healthy Chow isn’t really a fan of winter?

That said, in order to keep my heart and soul warm and my mind sane, I have to do things that remind me of the days of summer and that trick me into thinking it’s really not close to freezing outside.  Hot yoga is one way to keep warm but what else can I do?  I guess I could be a snowbird and fly south, but I can’t run away until April.  I could fake and bake and surround myself with heat lamps, but that’s really not my style.  And then I realized something.  I realized that as a healthy food blogger, it is my job to find ways to keep my body and mind well, in addition to finding ways for food to assist me in that mission.  Since I love food and I love the joy it brings me when I can make something healthy and delicious and then eat it, why not put these passions into warding off my disdain for the cold weather?

With that notion in mind, I began flipping through my bookmarked recipes (thanks Lauren!) and did a little searchin’ online.  Finally, I came up with an idea for a dinner that would not only warm my taste buds, but would also help me find that tropical island in the midst of a nor’easter.

Getting Tropical Coconut Chicken & Pineapple Orange Couscous
Inspired by SayWhatYouNeedToSayBlog.com and Cooks.com
Serves 4

For the coconut chicken:

• 1/3 cup of orange juice
• 1 TSP of salt
• 1/3 cup of egg whites
• 4 skinless, boneless chicken breast halves (about 6 oz. each)
• 1 cup of whole wheat panko crumbs (I used Ian’s Whole Wheat Panko Breadcrumbs)
• 1/2 cup of organic shredded coconut (I used Woodstock Farms brand)
• 1 TSP of curry powder
• 1 TBSP of Smart Balance Light, melted
• few dashes dried thyme
• few dashes of crushed red pepper
• few dashes of paprika
• few dashes of salt

Egg wash/marinade for the chicken

The makings for something tropical…

1) In a large bowl or pan, mix the orange juice, salt and egg whites.  Add your chicken breasts and let it marinate for about 15-30 minutes in the fridge.

Soakin’ it up…

2) Preheat your oven to 350 degrees.  Once your chicken is done soaking up all the goodness, remove the chicken (place onto a plate) but reserve the marinade.

3) Mix the panko breadcrumbs, coconut, dried thyme, crushed red pepper, paprika and curry together in a shallow dish.

Look at all those colors!

All mixed up!

4) Take each piece of chicken and dredge it into the breadcrumb mixture, being sure to press the breadcrumbs mixture into each piece of chicken.

5) Place the breadcrumb coated chicken onto a foil-lined baking pan coated with cooking spray.

Ready for the oven!

6) Mix your melted butter with your reserved marinade and then pour this entire mixture over your chicken.

7) Cover the chicken with foil and bake for 30 minutes.  Then, uncover the chicken and bake for an additional 30-35 minutes.

For the dipping sauces:

• a few TBSP of Trader Joe’s Peanut Satay Sauce mixed with a little water (enough to loosen it up)
• a few TBSP of dijon mustard mixed with honey (to taste)

Dippity, dippity, do!

For the pineapple orange couscous:

• 1 cup of whole wheat couscous, dry (I used Trader Joe’s brand)
• 1/2 cup of pineapple juice (from the canned pineapple)
• 1/2 cup of water
• 2 TSP of Smart Balance Light
• 1/3 cup of orange juice (plus another few splashes, if needed)
• 4 pineapple rings, chopped (8 oz. can)
• 1 TSP of cumin
• 1/4 cup of chopped fresh cilantro, just the leaves
• juice of half of a lime
• s&p

1) Combine the water with the pineapple juice in a medium-sized pot and bring to a boil.

2) When water/pineapple mixture comes to a boil, pour in the couscous.  Stir the couscous and drop a lid on the pot.  Remove the pot from the heat.  Let the couscous sit covered for 5 minutes.

3) Once the couscous is cooked, add the Smart Balance.  Give the couscous a stir to melt the Smart Balance and then add the orange juice to loosen. Give the couscous another stir.

4) Add the pineapple, cumin and cilantro.  Keep stirring until well-blended and add more orange juice if still dry.

5) Add the lime juice and salt and pepper to taste.

If you look real close, you can see the pineapple chunks! I swear!

There you have it!  While the wind chill factor outside is dropping faster than the pounds on The Biggest Loser, you can have the taste of the tropics in your home.  Because the chicken has been baked in panko breadcrumbs and dried coconut, it tastes as if it’s been deep fried.  There’s just enough crispiness from the breading to add a nice texture to the chicken without making it taste too heavy.  I was quite impressed with Ian’s breadcrumbs.  It was the first time I had ever tried (and bought) one of their products and I was pleased with the results.  The ingredient list in the breadcrumbs is pretty short and recognizable.  Another plus!  The reserved marinade along with the melted Smart Balance helped to keep the chicken moist and lock in the citrus flavor.  And combining the citrus with the coconut really emphasized the ‘island-y’ feel to this dish.  I kinda wished I made myself a fruity umbrella drink to accompany this meal!

Nothing crumby about these!

The ingredients…

And what more can I say about couscous? Couscous takes about a hot minute to cook and soaks up the flavor of whatever you cook it in so well.  I love it’s versatility and the convenience of it.  While I boiled the dry couscous in pineapple juice, the pineapple taste wasn’t overwhelming when cooked.  Plus, the pineapple chunks and orange juice gave the recipe a subtly sweet flavor.  And having fresh cilantro in the couscous was a definite plus. Since cilantro is often used in dishes originating from warmer climate countries, it accentuated the ‘anywhere-but-the-Northeastern-US’ feel. The cumin complemented the cilantro by bringing some much needed warmth to the couscous.  It’s like having heat in a bottle!

So perhaps cooking this dish in the dead of winter or at the very end of fall won’t make the snow on your doorstep or the frost on the windshield of your car disappear, but it certainly will bring a little sunshine to your stomach and mind.  And just maybe for a few moments while you’re eating this meal, you’ll be able to feel the sand between your toes, versus your thick wool socks.  Now the only thing missing is a cabana boy…

Getting Tropical Coconut chicken

Pineapple Orange Couscous

Side of steamed broccoli

All together now…

What do you think of my plate?

Now there’s some Chow!

How do you cope with the winter blues?  Or, do you love the ‘colder’ months?

Namasté,
Nicole

***Thank you again for all your kind words and your concern about my blog and its ‘issues’.  I am so lucky to have such great friends and readers.  I’m truly blessed and so happy to have all of you in my life.  Unfortunately, if you commented or linked back to my blog late Sunday, October 25th or early Monday, October 26th, your comments/linkbacks did not get posted (and I wasn’t immediately notified) due to my hosting provider issues   I just didn’t want you to think that I was ignoring you – that would never happen!  I guess while Healthy Chow was down, she was really out.  But she’s back (fingers crossed) and better than ever!  Thank you again for your patience!***

Yup.  You’ve guessed it.  I’ve decided to dedicate a post about ME.  Gah!  I kid, I kid…

Last week, I had the pleasure of attending the second ALLocal Dinner at UpStairs on the Square, in Cambridge.  ALL, meaning, ‘All Local & Luscious’, was hosted by the Local Food Committee of the Sustainable Business Network (SBN) and Cambridge Local First.  Local food leaders and local Cambridge business leaders were invited to attend a dinner that was going to be prepared with ingredients that would be:

• Sourced as close to Cambridge as possible within New England
• Processed by New England artisans and companies
• Delivered by New England-owned distribution companies
• Prepared and served at a Massachusetts restaurant
• Eaten by `Local Eaters’  (Outsiders were welcome, too!)

Not only was this dinner going to be prepared with some of the freshest and finest ingredients in and around New England and at one of the best known restaurants in the Cambridge area, but it was going to be a five course meal to boot!  How could Healthy Chow resist?! Plus this fabulous dinner was an opportunity for me to:

• Support local farmers, fisherman and food artisans
• Share a meal with local Cambridge business leaders and local food leaders passionate about their local community and local food choices
• Raise funds for the work of Cambridge Local First

I’m all about having a belly full of delicious food, but to know that the food that was going in my belly was actually going to be doing some good as well, now that’s a home run (it is October after all, how could I not use that lame pun?)!  And to be considered a local food leader?  Healthy Chow would be honored to call herself that! (*brushes her shoulders with the tips of her fingers*)  Usually, I’m just a food ‘eater’!

When I arrived in Harvard Square, I wasn’t quite exactly sure where this established restaurant was located.  But because it was a lovely fall night (there haven’t been too many of those lately) and your girl was dropped off early again, I decided to take my time finding the place.  After asking about five different people (no lie), I finally found it.  It’s just one of those places that you know you’ve walked by 1,000’s of times, but just can’t seem to pinpoint it in your head.  I should have just followed my nose; the smell from the fireplaces inside were beckoning me to come in.  But not before I could snap a few shots .

UpStairs on the Square had some of the funkiest decorum for a restaurant I have ever seen.  As I walked ‘upstairs’ (about three flights) to the function room where the dinner was being held, the leopard print carpeting grabbed my attention and informed me that this was not going to be any ordinary restaurant.  Inside the function room guests gathered around the lit fireplaces, meeting and greeting others as the libations flowed and were enjoyed.  After checking in and getting my name tag and table number, I looked around for some familiar faces.  Unfortunately, I did not know anyone but this didn’t deter me from introducing myself to some of my table mates, as well as taking some pictures of our beautifully decorated dining room.  The pink and gold painted walls reminded me of Alice in Wonderland, which was quite apropos considering the feeling I derived from the dining room was more fairytale than reality.

As the final guests arrived, I sat down to eagerly read the special menu for the night, but was soon greeted by a familiar face.  Jim Broderick, the founder of Teather™, was seated at the table right behind me.  As usual, Jim was his friendly and upbeat self and we discussed just how excited we were to taste our locally prepared and sourced dinner.  Within a few minutes, the guests were asked to take their seats as our first course was being served.  I think everyone, including Healthy Chow, was ready to eat since it only took one call for all the guests to sit.  To say that the food was being highly anticipated would have been a huge understatement.

To start off our five courses, the first course was Salad of Siena Farm’s Autumn Greens – Fried Green Tomatoes, Cilantro & Lime. The greens were like no other greens I had ever tasted in my life.  I couldn’t believe just how fresh they were and how fragrant they tasted.  Even though the salad was lightly dressed with a vinaigrette, it could have been eaten dry - that’s how truly delectable this salad was!  The fried green tomato was fried in a light batter that was a bit salty on first bite, but complemented the salad greens perfectly.

Our second course was easily my favorite.  We were served Creamy Long Island Pumpkin Soup – Gray’s Rhode Island Cornmeal ‘Johnnycakes’. Holy smokes, this soup was outstanding! With just the right amount of cream and spice, this soup that ate like a meal, warmed the bellies from the inside out.  But the best part was the Johnnycakes.  The table likened the Johnnycakes to be a cross between a hushpuppy and cornbread, but not as heavily fried.  I’m not sure if my table mates were right or wrong, but what I do know is that these golden pieces of goodness were like a dream.  They were so incredibly light and airy, and served as the perfect ’sponge’ to soak up my soup.  The delicately fried fresh sage leaves that garnished this orange bowl of delight were also out-of-this-world good.  I think they might have been there for sheer decoration, but I happily gobbled them up.  They were too tasty to leave behind!  Yum!

For our main course, we had a choice between a fish or vegan entrée.  I honestly had a tough deciding between the two; you would have thought I was making the most difficult decision of my life.  I finally chose the Gloucester Day Boat Cod – Vermont House-Cured Bacon, Pat Woodbury’s Wellfleet Clams, Native Fennel, Radishes & Spicy Cress.  The cod was exquisite, but definitely did not overshadow the clams.  Hidden inside of these tiny mollusks were bits of bacon that I could have sworn were the equivalent to finding buried treasure.  If I wasn’t sitting at a table filled with strangers, I definitely think I would have licked my plate clean.  However, when I saw the vegan option being served next to me, I began getting entrée envy.  The vegan dish was Savoy Cabbage Beggar’s Purse  – Stuffed with Creamy Westport Macomber Turnips, Bill’s Foraged Mushrooms & Rainbow Carrots, Braised in Col Walker’s Little Compton Tomatoes (sorry, I was a bad lil’ blogger and forgot to snap a photo of this dish; I was too busy eating). If it was acceptable, I would have dug my fork into my neighbor’s plate and had me a taste.  Healthy Chow likes to have a taste of both worlds - literally.

For dessert and our final two courses, we were served a cheese plate of Three Perfect New England Cheeses - Kimball Farms Quince & Native Honey and Baked Spiced Apple – Cinnamon Ice Cream.  Because both courses were served at virtually the same time, I couldn’t decide which to eat first.  The cheese was paired with a drizzle of honey that tasted as if it came straight from the bee.  Dipping the chunks of glorious cheese into this sweet nectar was enough dessert to end the night.  But when you have a warm baked apple sitting right in front of you with homemade ice cream, how can you say no? Well, I certainly did not say no and instead, said yes to devouring the whole bowl.  And yes, it was certainly worth it!

While every single one of the five courses wowed me and had me asking myself why I had never dined at this restaurant before, the speeches and conversation that continued throughout the night were also something that I quite enjoyed.  Because this dinner was a benefit to raise money for Cambridge Local First, as well as to raise awareness for supporting local independents, various speakers spoke throughout the night about some of the upcoming events and projects that were taking place in the Boston area.  For example, the International Day of Climate Action that took place on October 24th, which was organized by 350.org, supporting the world’s greatest bake sale – Pie in the Sky, the importance of 10PercentShift.org and the weekly vegan tasting menus that are available at UpStairs on the Square, who for 27 years has been dedicated to serving the best of local fare.  While my taste buds were being stimulated by the wonderful food being served before me, my mind was certainly not left out.  After listening to the words of the various speakers, I came to the conclusion that I could certainly do more in my part to support local business and to eat more locally sourced food.  My stomach was filled with some of the most extraordinary tasting food I’ve had in quite some time, and my head was filled with some food for thought.  To say the least, I was stuffed.

Because I’m still new to the blogging world, I have to admit that I was a bit nervous about the night.  I knew there were going to be some actual prominent leaders in local food and I wasn’t quite sure what I could bring to the table (yes, I meant that one!).  However, the guests that were seated at my table were anything but intimidating.

Fan Watkinson, Co-Chair of SBN Local Food Committee, was seated directly to my left and while she was one of the hosts for the night’s dinner and was responsible for much of the night’s organizational duties, she made it a point to get to know each guest at our table.  Fan made me feel more than welcome at the dinner and in fact, made me feel special.  We talked about my blog, social media and the impact it’s had on business and communication.  Fan is an absolute delight; I was so glad to have had the chance to meet her.  Also seated at the table was Dan Meyers, the Administrative Director of Cambridge Local First.  While Dan spoke to our table about some of the events Cambridge Local First was conducting, he also impressed us with his culinary background.  Dan was a chef in the Boston area and is an avid cook.  We discussed some of our favorite food blogs and how we couldn’t believe just how creative some people could be.  He was certainly one multi-faceted person!  And finally, two ladies from The Fishmonger market in Cambridge, talked about the seafood industry and answered my questions about mercury levels in fish.  They were certainly knowledgeable and informed me of the do’s and don’t’s of ordering seafood at restaurants.  I guess I won’t be ordering seafood on a Monday night ever again, especially after a big storm!

All in all (get it?), the dinner was a huge success.  The room was filled to capacity with guests and the food was nothing short of amazing.  I was so happy to have been a part of such a wonderful event.  To be surrounded with people who have as pure of an interest in food as myself was comforting.  Each guest at my table and at the event brought their own unique personality and contributed to the energetic vibe that circulated throughout the night.  My eyes were opened to a whole new dining experience, as well as my mind was opened to a whole new world of awareness – and there is no kidding around about that.

What was one of the most unique dining experiences you’ve had?  How much of your budget goes to buying from local vendors/businesses?

Namasté,
Nicole

So the other day after my 108, I came home pretty well spent.  While I never broke a sweat while we were saluting the sun outside on the Common, my arms were pretty weak and my back felt a tad sore.  But because it was such a lovely day and I was filled with so much energy, gratitude and accomplishment for myself, I just couldn’t go home immediately.  Instead, I putzed around Newbury and Boylston Streets for the next 2.5 hours and then walked home.  This normally would not have been a problem, but I also had my yoga mat with me along with my Yogitoes towel, as well a bag filled with my personal items and a full water bottle.  To say the least, I was a bit weighed down.  But I felt like a warrior and taking the T home would have been a cop out to me.  Thus, I trekked in the balmy mid-September weather until I arrived home like a sack of jelly with arms and legs made of mashed potatoes at 4pm.

Needless to say, when it was time for dinner, I barely had the strength to do anything, let alone make a dinner worthy of my achievements for the day.  But somehow ordering a pizza or having a bowl of cereal just didn’t seem fitting.  So, I dove into my fridge and started seeing what I could piece together for a healthy and hearty meal.  Being that we were honoring the autumnal equinox, that I was craving carbs, that I had recently been inspired by Lauren’s post on roasted sweet potato risotto and that I had two zucchini in my fridge that were looking more like pickles (bumpy with various shades of green), I came up with this fast, yummy and satisfying dish.

Keen on Quinoa and Yes to Yam Risot-no

Serves 4 (as a side dish) or 2 (as a main dish)

• 1/2 cup of uncooked quinoa (I used Trader Joe’s Organic Quinoa)
• 1 cup chicken broth (I used Trader Joe’s Organic Low-Sodium Chicken Broth)
• 1/4 cup of nonfat ricotta cheese (you could use part-skim or whole)
• 1 small-medium sized yam or sweet potato
• 2 small zucchini
• 1 TSP of dried cumin
• 1 TSP of ground ginger
• few dashes of garlic powder
• s&p
• 2 TBSP of fresh chopped cilantro, plus a few extra sprigs for garnish

Was late to the class photo…

1) Preheat your oven to 400 degrees.

2) Peel your yam with a veggie peeler and chop into bite-sized chunks.

3) Wash and cut your zucchini into half moons.

4) Spray your aluminum foil lined baking sheet with olive oil cooking spray.

5) Place your chopped vegetables on your baking sheet and spray lightly with olive oil cooking spray.  Sprinkle the vegetables with salt and pepper.

6) Roast your vegetables for 30 minutes, while turning over halfway through the cooking time (keep an eye on your zucchini – mine started to get a little crunchy).

5) While your veggies are roasting, rinse and clean your quinoa.  To clean your quinoa, just run some cold water over your quinoa and rub between your hands.  Keep doing this until the entire bowl is clean.  Dump the water, being careful not to lose any quinoa down the sink, and rinse and drain again.  Make sure to get out as much of the water as you can.  You can use a fine mesh sieve, but I just used my hand cupped over one side of the bowl to drain the water.  Once cleaned, add it to a medium-sized pot with your chicken broth and cook on high until it starts to boil.  Once your quinoa and chicken broth begin to boil, turn your heat down to a simmer and drop a lid onto your pot.  Let that simmer for 10-15 minutes or until the liquid has absorbed.

6) Once your vegetables are done roasting, take out of the oven.  Set aside.

7) Keep your stove on low heat.  Add the ricotta cheese to your cooked quinoa.  Give it a good, but gentle stir in order to get the ricotta cheese blended in.

8 ) Add your cumin, ground ginger, garlic powder, salt and pepper.  Stir again gently to blend.

9) Add your roasted veggies to the pot.  And you guessed it, give it another gentle stir to get the vegetables integrated with the quinoa.

10) Add your chopped cilantro to the pot and gently (obvi) stir in.  Scoop onto your bowl or plate and if you wish, garnish with a few sprigs of cilantro.  Serve immediately.

I really didn’t know how this dish was going to turn out.  I just went with my gut and threw in some ingredients I had on hand and hoped for the best.  Well, the best is what I got (hi Patrick!)!  I loved how the sweet yam, which got even sweeter after being roasted, tasted against the garlic powder and nutty quinoa.  Plus, the creamy ricotta cheese, which served as a less rich and healthier cheese/cream sauce, gave the quinoa a smooth and silky texture.  And the cumin and ground ginger only enhanced the flavor of the yam.  I wasn’t exactly sure how the zucchini was going to taste in this recipe, but like the yam, the roasting drew out the sweetness from the zucchini.  It worked perfectly in this dish.  At first I was going to sauté the zucchini and steam the yam.  Fortunately, I did not as I don’t think the sweetness would have been as apparent from either vegetable.  In addition, I was glad to have some fresh cilantro on hand.  It really does make a huge difference in recipes when fresh herbs are used versus dried.  I know that’s probably obvious, but this dish wouldn’t have been the same without the fresh cilantro.  If cilantro is not your thang or if you think it tastes like soap, you could also substitute it with parsley.  Just be sure that it’s fresh and not dried!

In addition, when the cooked quinoa is paired with the ricotta, the texture of the quinoa almost becomes like that of a risotto or porridge.  However, it’s just not as ’soupy’.  I’m not sure what else to call it but ’sheer comfort’.  While my muscles ached and my eyes were heavy with drowsiness, this was something that helped to bring me back.  There’s just nothing like a bowl of hot carbs to immediately make me feel at ease.  My heart and mind were full with so much good energy and feeling from earlier that day and finally, my stomach was able to match.

What’s your favorite herb (no, not that one)?  Or, what’s your favorite way to ‘healthify’ a comfort food?

Namasté,
Nicole

***To be sung to the tune of Phil Collins’ Sussudio***

There’s this salad that’s been on my mind…
All the time, su-su-salad-o!
Oh oh!
Now I don’t even know if it has a name…
But I think I like it just the same…
Su-su-salad-o!
Oh oh!

If you don’t know Healthy Chow, she loves her ’80s music, especially some Phil Collins.  She also loves her humungo salads.  Put the two together and you get that little silly diddy from up above that she conjured up in her head late one night.  And oh yeah, Healthy Chow is quite random as well, if you haven’t already noticed!

But whether you have a soft spot in your heart for music from the ’80s, Phil Collins (or Genesis) or just plain ole’ randomness, I wanted to dedicate this post to my recent love of the big salad.  I hate to admit this, but a few years ago, I didn’t really ‘love’ salads.  I knew I ’should’ eat them and I knew it was a good way to get my intake of vegetables.  However, I never really enjoyed them or wanted a salad.  And, the thought of ordering a salad as my meal while dining at a restaurant was the last thing I wanted to do.  I felt that if I ordered a salad, it wouldn’t get me full and that a salad wasn’t worth paying for at a restaurant.  Boy, was I wrong!

I’m not sure what exactly happened to turn the tide.  I know that a few years ago when I was trying to shed a few pounds, I turned to eating salads as a lighter option for my meals.  And I don’t mean the salads that are loaded with greasy cheese cubes, fried breaded chicken pieces, buttery croutons and creamy salad dressing.  I ordered the plain garden salads without dressing, cheese or croutons.  At first, these garden salads were not something I looked forward to eating.  I guess in my mind, plain salads were the equivalent of ‘rabbit food’.  But once I started telling myself that what I was eating was healthy and nourishing for me and I started focusing on how my salads tasted versus thinking about my preconceived notions of salads, I began to thoroughly enjoy my leafy greens.

While I was trying to cut back on calories by omitting dressings and/or cheeses, I also wanted a ‘naked’ salad for the fact that I wanted to truly taste the vegetables.  I wanted to savor their simplicity versus masking them and thus, hiding them, with something else.  I wanted to like eating my salads for the taste of the lettuce leaves and the vegetables, not for the taste of the blue cheese crumbles and the gobs of ranch dressing.  Now when my salad comes already dressed or covered in cheese, I get disappointed.  It’s not because I’m afraid all those extras are going to add to my calorie count, it’s because I no longer like the taste of a ‘wet’ salad.  I’ve been so used to just tasting plain veggies and leaves, that if I get a mouthful of vinaigrette or creamy Italian (TWSS), I just don’t like it.  Now, I’m not trying to preach that salad dressings should be a ‘no-no’ and that cheese should be avoided at all costs.  Don’t get me wrong, I do add the occasional sprinkle of cheese and/or nuts and I will dip my lettuce leaves in a side of dressing.  All I’m trying to say is that sometimes, what you’re covering up can be exactly what you need to see.

In addition to happily ordering salads when dining out, I now have incorporated salads into my meals at home. – especially the big salad (thanks for the inspiration, Mama Lovin – we miss you!).  Many people wonder how I get full off of just eating a salad for lunch or dinner, but they just haven’t seen my salads.  So, I thought I would post a few pictures of my humungo salads to show you, as well as some tips for fostering some of your own home salad love.

Tips for Making and Enjoying Quick, Healthy and Hearty Salads at Home:

1. Variety – Buy different produce.  If you’re going to be eating a salad, try to make it fun.  Thus, don’t make the same salad everyday.  Mix it up by stocking your fridge with various kinds of lettuce (romaine, baby spinach, kale, arugula, radicchio).  Also, give yourself a good selection of vegetables (cucumber, tomato, carrots, string beans, sugar snap peas, broccoli, cauliflower, bell pepper strips, celery…the list can go on forever).  While I do have my favorites and my salad staples, I try to do my best in incorporating something different as often as I can.  It also gives me an excuse to buy and try new things at the grocery store and at Trader Joe’s!
2. Convenience – Make this easy for yourself.  When you get home from the grocery store, wash your produce and slice/chop up your veggies.  Place them in separate storage containers.  Thus, when you go to make your salads, they are already there ready and waiting for you to select them.
3. Color – Try to make your salads as colorful as possible.  Think rainbow!  Different colors represent different vitamins and nutrients, so it’s wise to incorporate a different mix of fruits and vegetables everyday into your meals (to learn more about which vitamins and nutrients come from which color, see this article).  Not only will having a variety of color in your salads be healthier for you, it’s also more visually appealing.  Remember, we tend to eat with our eyes.
4. Texture – I like having cool, crisp cucumber slices in my salads, but I also like the creaminess of an avocado sliver.  Fresh and crunchy romaine lettuce is also one of my favorites, but I also like to add some steamed spinach for a softer and warmer taste.  Adding bean sprouts and/or alfalfa sprouts will also give your salad some more crunch and a unique taste.
5. Protein – Don’t just stop at vegetables.  Adding beans, hummus, tofu and tempeh is a good way to get some protein in your salad.  And of course, you can always add some tuna, grilled chicken, egg whites or a hard boiled egg.  This extra protein will also help to keep you fuller longer.
6. Get Creative – Salads can be pure vegetables, but I like to also add items like ricotta cheese, nonfat or lowfat cottage cheese, dried fruit and chopped nuts (I like to stick with just a sprinkling).   Some of my other creative favorites are salsa, pumpkin purée, grilled eggplant, grilled portobello mushrooms, broken up pieces of melba toast and guacamole.  With items such as cottage cheese, salsa and guacamole, there’s enough moisture and taste that I usually use them as dressings.  And don’t forget that fruit is also a great ingredient.  Just think sliced strawberries, a handful of grapes, some blueberries or even a few kiwi slices!
7. Herbs and Seasonings – Don’t forget the spice!  If you have some fresh herbs on hand, like some parsley, cilantro or basil, throw them into the mix.  Also, sea salt and cracked pepper (obvi) are a nice way to season your salad.  I’ve been to known to add garlic powder and/or adobo powder to my salad.  It gives it a nice kick!
8. Omegas – We probably all want to add more omega 3’s and 6’s into our life.  So, why not sprinkle some ground flax seeds, chia seeds, sesame seeds, pumpkin seeds and/or walnuts to your salad (again, I like to add a light sprinkling here).
9. Dress it up – While I’m not the biggest salad dressing fan, I know I’m probably in the minority.  Try out some different dressings (just be sure to use it sparingly) – it might make your salad taste completely different from the day before.  Also, try making your own salad dressings.  With some mustard, olive oil, vinegar and some salt and pepper, you can have your own healthy and homemade dressing in no time.
10. Make it pretty – I like to arrange my salad in a way that it looks like art to me.  Instead of just plopping the ingredients onto your dish, make it look fancy.  Presentation is key!  Also, don’t stick to the same plates, bowls, dishes or utensils.  Jazz things up and use your fine china!
11. Speed – Since all of these items won’t last forever in your fridge, be sure to make and eat your salad.  I know that when there’s some wilting lettuce leaves in my fridge, it pushes me to eat my veggies versus reaching for a non-perishable item.
12. Enjoy! – Once you’ve finished making your salad creation, take the time to enjoy it.  I like eating my humungo salad not only because it tastes good, but because it takes me a good 15 minutes to eat it.  Unlike a sandwich that I can motor through in less than five minutes, a salad takes me more time to chew and thus, to savor.  Because there are so many different textures and different items going on in my salad, it gives me the chance to slowly eat and digest what was on my plate.

There you have it.  There are some shots of some of the various salads I’ve created, eaten and enjoyed over the past few weeks.  And I have to honestly say, I looked forward to eating each and every one of them!   There’s nothing like being able to ‘pig out’ on a salad, and then having a full, yet energized feeling afterward.  I may not have always been in love with the giant plate of fresh produce and greens, but now I’m a huge convert.  I guess you could say, “that Healthy Chow… she’s an easy lover…”

What’s your favorite song from the 80’s?  Or, do you have any tips for making a fun and healthy salad?

Namasté,
Nicole

***Do you like product giveaways?  If so, check these out…***

There is a Bondi Band giveaway at Silly Tater Tot .  It’s the same cute head band that Katy wore while running
in her 5k the other day!

Also, Nicci at Nicci’s Nifty Eats is giving away crunchy crackers and flatbreads from Doctor Kracker. They sure look good!

I love food.  I don’t know of any kind of food that I dislike or wouldn’t want to try.  When I was in elementary school (man, that was close to a quarter of a century ago!) my father opened a Thai restaurant and I had the chance to explore and enjoy cuisine that was unique, flavorful and different from any other food that I ever had.  Although I may have been intimidated by the different spices and seasonings at first, I soon grew to love Thai food and took pride in the fact that I was regularly consuming these exotic dishes that most people had not even had the pleasure of trying.

To this day, Thai is still one of my favorite types of food.  While it has become more mainstream, I feel that Thai will always have a one-of-kind place in my heart.  I remember eating at my father’s restaurant and being interested in all the different kinds of curry, sauces, vegetables and other delicacies listed on the menu.  Sometimes, my father would come home with new dishes the chef at his restaurant would test out and I would happily be his guinea pig.  I wasn’t always sure exactly what I was eating (uh-hem, frog legs!), but nevertheless, the food my father brought home always tasted exceptional.  While it’s been years since I’ve been that little girl who’d wait anxiously for her dad to come home with an exciting and delicious meal for dinner, I still get anxious when I can incorporate a little Thai in my own cooking (even more so when I can make it Healthy Chow).

When Kate from Cooking with Kate posted her almond butter pasta dish a few months back, I bookmarked it and knew it was something that I had to to Thai (sorry, couldn’t help myself). While I loved all the dishes I would get at my dad’s restaurant, one of my all-time favorites was pad thai.  I loved the rich and peanutty taste and those slippery noodles were something  I could eat my weight’s worth in.  Thus, when I realized the bag of Shirataki noodles in my fridge were edging closer to their expiration date, I knew it was time to try Kate’s dish.  While I used most of the same ingredients that Kate used, I did make a few of my own adaptions.  Here is what I used:

• one bag of Shirataki noodles (I used the angel hair, but I think it would have been better with the fettuccine style)
• 1 1/2 TBSP of Trader Joe’s Peanut Satay Sauce
• 1/2 TSP of chili garlic sauce (or more if you like it SAH-PIE-SAY!)
• few shakes of dried cilantro (fresh would have been nice but dried worked great)
• 1 TSP of grated ginger (you can use fresh but I have this jar sitting in my fridge that I’m trying to use up)
• big handful of frozen edamame (shelled would have been the easiest, but I only had the non-shelled kind)
• juice from 1/3 of a lime

If you’ve never tried the Shirataki noodles, they are great IMHO.  However, they do not taste exactly like regular pasta or vermicelli or egg noodles.  They are made from tofu and yam flour and are low carb and low calorie.  While I love the taste of these carb friendly noodles, I know some people find the smell and prep of the Shirataki noodles to be bothersome.  Again, I grew up in a household where my Chinese grandmother cooked authentic Chinese food, so weird foods and smells really don’t affect me.

That said, the Shirataki noodles must be washed and tried before you can cook with them or eat them.  So first you need to take them out of the bag and give them a good rinse.  You will want to run them under cold water for a few seconds in a strainer to get the ‘fishy’ smell out.  Trust me, this is necessary!  Once you’ve washed them for a couple of minutes, you will want to pat them dry with a dish rag or paper towels.  Make sure to get as much of the moisture out as possible.

Then, place the noodles in a microwave safe dish and cook them for one minute.  This will not only heat them but it will get more of the moisture out.  You might want to pat dry the noodles again (be careful, they will be hot) and microwave them again for another 30-45 seconds.  Once the noodles are dry, set them aside.  The Shirataki noodles are really long, so if you want a shorter, more manageable noodle length, you can cut them now.

In a small microwave safe bowl, add a 1/2 cup of water to your frozen edamame and microwave for about 1 1/2 – 2 minutes.  Dump the water out and rinse with cold water.  Once they are cooled, shell the edamame (or if they are the shelled kind, you are lucky and can skip this step).  Set the shelled edamame aside.  Then, in another microwave safe bowl, combine the peanut satay sauce and chili garlic sauce.  Microwave the sauces for 30 seconds, mix around a bit to get well blended (you might want to add some water to smooth out and get the consistency you want) and then microwave them again for another 15 seconds or so until the sauce mixture is hot.  You might want to taste the sauce mixture here to see if you want to add some more peanut satay or chili sauce.

Add the noodles to the sauce bowl and give them a good stir.  Add the cilantro and ginger and mix again.  Then, add the edamame for the final mix (if the noodles are not hot enough, you might want to heat again for another 30 seconds or so).  Finally, squeeze the lime juice over the noodles.  All done!

Serves 1

Fast and easy, and oh so yummy!  These noodles were so good.  I love the peanutty and spicy kick this dish had – it was just enough sauce where it wasn’t too heavy.   The edamame gave it a good source of protein and much needed color.  I also loved the ginger and lime accents.  All the different flavors blended together reminded me of the Thai dishes I first tried when I was a kid.  Plus, this recipe came together so quickly and had such a bold taste.  The only thing I would have added would have been some bean sprouts for some added crunch or perhaps some chopped peanuts.  But without the two, the dish was still delish!  It was light, tasty and low in calorie and the perfect way to Thai one on (oh no she didn’t!).

What’s your favorite Thai dish?  Do you like trying new foods?

Namasté,
Nicole

When I was a little girl, I wasn’t quite sure about the avocado.  I mean, it had this ugly dark green hard shell and then it was mushy on the inside with this honkin’ pit in the middle.  I remember having to bring the pit into school for a class project.  We stuck a bunch of toothpicks in it and then let it hover over a jar of water.  I think it was supposed to sprout a plant or something but I don’t think mine ever did.  Or maybe it did?  Like I said, I never was too thrilled with the avocado.  Plus, growing up in a household where my Chinese grandmother did most of the cooking, this fruit didn’t play much of a role.  I mean, if you couldn’t stir fry it in a wok, what good was it?  (OK, kidding, that was a joke!).

Now that my age is Larry Bird’s jersey number, I’ve become quite fond of the avocado.  I love guacamole, sliced up on salads, in a grilled cheese, and the list goes on.  But even more recently, I’ve discovered that the avocado doesn’t just have to be part of a spread or filler in a sandwich or salad.  Yes my friends, I found that this lovely fruit can be the star of the show.

An avocado sandwich, you ask?  Yup.  And you won’t be missing the tortilla chips…

Pass Me the Hass Sandwich

• 2 slicesof whole wheat bread (I used Trader Joe’s – obvi)
• half of an avocado, should be pretty ripe (doesn’t have to be Hass )
• few shakes of red chili pepper
• few shakes of dried cilantro (fresh cilantro would be even better)
• few shakes of garlic powder
• TBSP of lemon juice
• s&p
• TBSP of real bacon bits (or more if you <3 bacon)
• cucumber slices
• tomato slices
• few baby spinach leaves

Carefully remove the meat from the avocado half (discard the pit or keep it if you’re doing a class project) and place into a small bowl.  Add all of your seasonings and the lemon juice and then mash with a fork until well blended.  Spread the mixture onto one of your bread slices.  Then, sprinkle with your bacon bits (thanks Roni for giving me this idea).  Please note that I know these bacon bits aren’t necessarily the ‘healthiest’ thing in the world but we’re only using a tiny bit here and the smokey flavor it adds to the sammie is kick-Hass (see what I did just there?)!  Layer the other slice of bread with your baby spinach, tomato and cucumber slices.  Sandwich the two pieces together and then place in your George Foreman grill or panini maker (or you could heat it on the stovetop in a pan with something heavy like a tea kettle on top of it).  Wait a few minutes and it’s done when your bread starts to get toasty.

Serves 1

The creamy avocado mixture goes great with the crisp cucumber slices, coupled with the warm toasty bread and salty, smokey bacon bits – it’s pure bliss.  When I first made this sandwich, I thought it was going to be more of a snack versus a meal.  Not true.  This sandwich is filling!  I’m sure that has much to do with the high fat content of the avocado (it’s the ‘good’ fat and it’s rich in vitamins and high in fiber) – but don’t let that throw you.  This is sandwich is worth every calorie!

So come out of your shell and Hass yourself some avocado already! (sorry, I just couldn’t resist)

How do you like to eat your avocado?  Ever grow a plant from the pit?

Namasté,
Nicole

I’m not going to apologize, because as we all know, nobody’s perfect.  Plus, we are all human and as humans, we have cravings and temptations.  I am certainly not perfect and I am human.  Phew! Glad I got that off my chest…

So the other day, I had this overwhelming desire to pig out.  I wasn’t having such a fab morning and I felt like I needed to stray from my usual lunch of a gigundo salad.  I wanted some grease and no, I wasn’t hungover.  I just felt like being a ‘bad girl’.  I know, this is supposed to be a ‘healthy lifestyle’ blog and all, and you’re probably saying, “you wanted to turn to food for comfort?”  The answer is yes.  I know I probably could have gone for a long walk or called a friend and grabbed coffee but I wanted to eat.  And eat is what I did.

I wasn’t sure what I was going to have but I wanted to eat something that I wouldn’t normally eat on a ‘regular’ day.  I figured I would start walking down the street and once I saw it, I would instantly know.  At least, I thought I would know.  Holy crap on a cracker, was I wrong!

It was as if I was caught in the crossroads.  You would have thought I was making the biggest decision of my life.  I mean, the Bachelorette had an easier time picking out her man than I did that afternoon picking out my lunch.  There I was – standing in the middle of the street.  Was I going to have my all-time favorite super chicken burrito from Anna’s Taqueria or was I going to get a healthier option from b.good?

After all, they were directly across the street from one another.  It’s not as if I had to walk any farther.  Like I said, total crossroads – as if I were a character in a cartoon…

Image Credits – CATS

I love me a good chicken burrito slathered in guacamole, sour cream, gooey cheese, pico de gallo, dirty rice, black beans and spicy chicken all neatly tucked in a flour tortilla the size of Montana.  All those flavors blend so nicely together as if they were meant to be.  But those burritos usually kill me afterward.  I often times feel way too stuffed, bloated and filled with regret for eating so much.  But if I was going to have a splurge, wouldn’t this be a good choice?

Or, I could opt for having a healthier burger at b.good.  The food there is what they like to consider ‘real food made by real people’.  Their ingredients are all natural, their beef and turkey burgers are house-ground and hand-packed and their french fries are always baked and never fried.  While eating at b.good would probably leave me feeling better afterward, was it going to satiate my comfort food craving?

As I just stood there frozen, I really could not decide which route to take.  I think about five minutes had passed until Patrick said that we only had 30 minutes before he had to be back home for a conference call and I really had to make up my mind.  So, I just closed my eyes and allowed my stomach to choose.

I picked… (or rather, my stomach picked…)

I figured since both restaurants served food that I liked, I couldn’t lose either way.  Plus, selecting a ‘healthier’ option would have left me feeling physically and mentally better post-consumption.  Plus, if I was going to go to b.good, I could have a veggie burger and fries and still be eating a more nutritious meal than if I had a chicken burrito at Anna’s.

Luckily for my stomach (which was growling at this point) and for Patrick, I had a much easier time choosing what I wanted to eat at b.good than I did choosing a restaurant.  I went with the West Side veggie burger with baked french fries and an unsweetened iced tea.

At b.good, you can order either a beef burger, turkey burger, veggie burger or chicken sandwich.  They also have salads, sides such as baked french and sweet potato fries, crisp veggies or a seasonal vegetable that’s organic/local, milkshakes that can be made with ice cream or nonfat yogurt and fruit shakes that are made with nonfat yogurt and fruit juice.  The nutritional value of b.good’s menu can be found both online and at each table.  I really enjoyed that; there’s nothing wrong with being fully informed.

My West Side veggie burger was delicious!  It came with avocado, cilantro, tomato and chipotle salsa all on a whole wheat sesame roll.  The burger itself was soft yet still slightly chargrilled, full of seasoning and quite filling.  I loved how the burger itself still had taste and that it wasn’t the ingredients on top that gave it its flavor.  If I closed my eyes, I would have thought I was eating fries fresh from the fryolator.  They were hot, salty and just what I needed to quiet my screaming french fry craving.

My lunch hit the spot and gave me the comfort I needed without the discomfort I didn’t need.  Usually, when I eat ‘poorly’, I end up feeling sluggish, queasy and sorry.  But with this meal, I felt great.  I felt as if I made a wise decision and while I said earlier that I was going to let my stomach decide, I really went with my head.  I thoroughly enjoyed my lunch and left feeling emotionally better as well.

My lesson learned here was that there are always other options to choose from when a choice has to be made – you just have to want to look.  There would have been nothing wrong with choosing a super chicken burrito that afternoon and I’m sure I would have really enjoyed it.  But, I learned that if you just take a moment to fully understand your craving and what your body really needs versus surrendering immediately to temptation, you might make a different decision than you think.  After all, instead of choosing to eat bad, you might be like me and choose to b.good!

What's better than starting a company with your best friend?

If you can't tell, this place used to be a gas station with a garage

What do you do when you have a craving?  Do you fulfill it or do you try to tame it?

Namasté,
Nicole