I know I’m an avid yogi.  I talk about how it’s best to take your time, that we must have patience and how often times, we can learn from finding comfort in our own discomfort.  And while I still believe all those things are true, and certainly worth practicing in life, sometimes I just don’t want to wait.

Image Credit – icanhascheezburger.com

For example, I’m ready for spring.  I’m done with wearing my winter coat.  I’m sick of all this cold and dreary rain.  And I’m all set with craving things like inhaling a big bowl of steaming cheesy chili, being buried under a sea of blankets, and sipping mugs of hot tea.  But you can’t hurry the weather along (although the forecast says it’s going to be in the upper 70’s by this weekend) and you can’t help what you crave.  So what do you do when it’s not exactly warm enough for frozen mudslides, and you have a cupboard filled with hot chocolate?

Make chocolate cake!

Instant Hot Cocoa Raspberry Coconut Cake
Serves 1

• 1 packet of diet hot cocoa (I used Swiss Miss Sensible Sweets)
• 1/2 TBSP of cocoa powder (I used Hershey’s brand)
• 1/4 cup of oat flour (dry oats ground until they reach a flour-like consistency)
• 1 TBSP of all-purpose flour
• 1/2 TSP of baking powder
• pinch of salt
• 1 TSP of organic dried coconut (I used Woodstock Farms brand)
• 1/4 cup of liquid egg whites
• 1 TSP of vanilla extract
• 2 TBSP of nonfat Greek yogurt (I used Trader Joe’s Greek Style Nonfat Plain Yogurt)
• 1 TBSP of sugar free raspberry preserves
• 2 TBSP of nonfat Greek yogurt (for topping, optional)

1) Lightly coat a shallow microwaveable bowl with cooking spray (I tried using a mug.  It was too deep, and my cake didn’t cook properly).

2) Combine the diet cocoa, cocoa powder, oat flour, flour, baking powder, salt and coconut.  Then, add the egg whites, vanilla extract and Greek yogurt.  Mix everything together until well-blended.

3) Smooth the mixture down into the bottom of the bowl and form the shape of a pancake.

4) Microwave for 45 seconds covered with a paper towel.

5) Carefully remove from microwave and stir in the raspberry preserves.  Smooth the mixture down again and shape into a pancake.  Microwave for another 35 – 45 seconds.

6) Eat straight from the bowl or remove to a plate.  Top with Greek yogurt, ice cream, frozen yogurt, agave nectar, whipped cream, chopped nuts, etc.  Instantly enjoy your hot chocolate-y dessert!

One word.  Sensational.  When I plopped all the above ingredients into a bowl and hit ’start’ on the good ole’ micro, I’ll have to admit that I was a bit leery.  I wanted a warm and sweet baked good, but wasn’t sure how cake-like (and how tasty) this would actually turn out.  I’ve made these microwaveable goodies before like here and here, and while they were quite appetizing, they were definitely more ‘breakfast’ than ‘dessert’.  My latest creation could be eaten at the start of the day, but I think it would be best having it post-dinner.  It’s definitely something with which you want to finish off your night.

The cocoa mix and cocoa powder gave this recipe just the right punch of chocolate and sweetness, while the dried coconut and raspberry preserves added to the layers of flavor.  For me, coconut just gives food an exotic and unique flare, and raspberry with chocolate is always a winning combination in my book.  The next time I make this recipe, I think I’ll add some chocolate chips and/or chocolate chunks at the end of the cooking time to give it a more ooey-gooey, rich chocolate texture.  Plus, I like having something to mop up with my cake.  It gives me something to do, so I can slow down the consumption of my dessert. (Make up your mind, Healthy Chow!  Do you wanna hurry up or slow down?!)

If you’re like me and you have a hard time waiting for things, I highly suggest you give my quick cake recipe a spin.  I guarantee it will put an instant smile on your face, but make your tummy and taste buds singing your praise for some time to come.

How do you practice patience?  Do you have any tips to help yourself slow down?  What’s your favorite quick dessert recipe?

Namasté,
Nicole

***Would you like to win some delicious dried superfruit?  How about a $100 Lululemon gift card?  How about an eco-friendly way to transport that delicious dried superfruit?  Please keep reading to find out how…***

Image Source – readthesmiths.com

A liger (a cross between a lion and a tiger)

Image Credit – readthesmiths.com

A beefalo (a cross between a cow and a bison)

Image Credit – hemmy.net

A Cama (a cross between a camel and a llama)

Image Credit – hemmy.net

A wolphin (a cross between a whale and a dolphin)

Just the other day, while I was watching a news program on TV, a piece was aired about hybrid animals.  I honestly had no idea such creatures existed!  While they seemed a bit strange upon first glance, there was definitely an allure to them and eventually, I found them quite beautiful and interesting.  Who knew of the possibilities?  Not me.

While I was fumbling around the kitchen one weekend morning, I couldn’t figure out what I wanted to make for a lazy late morning brunch.  I knew I wanted something egg-themed along with some vegetables, but I just wasn’t sure what.  I was in the mood for a quiche, but didn’t have the energy (or patience) to make a pie crust.  I was craving a frittata, but I was also looking for a chewy carb to accompany those eggs.  And then it hit me, why couldn’t I have both?!

Pesto, Sun Dried Tomato, Mushroom and Cauliflower Frit-iche
Serves 8

For the crust:
From Bitsys Kitchen (I used the same recipe in this post)

• 2 cups of cooked brown rice (I used Lundberg’s Short Grain Brown Rice)
• 2 egg whites (or 1/3 cup of liquid egg whites)

1) Preheat the oven to 350 degrees.

2) In a bowl, mix the cooked brown rice with the egg whites.  Then press the brown rice mixture into the bottom of an 11 x 7 baking dish that has been coated with cooking spray.

3) Bake for 15-18 minutes or until the rice starts getting crispy at the edges.

For the filling:

• 4 eggs (I used Trader Joe’s Cage Free brown eggs, large-sized)
• 1/3 cup of liquid egg whites
• 3 TBSP of skim milk
• 1/4 cup of nonfat ricotta cheese
• 40g of sun-dried tomatoes packed in olive oil, slightly drained and chopped (I used Trader Joe’s brand)
• 2 cups of frozen cauliflower florets, thawed and chopped (if you’re using fresh, just cook them for a few minutes first)
• 6 medium-sized white mushrooms, sliced
• 2 TBSP of store-bought pesto (or homemade) (I used Classico brand)
• 1 TSP of frozen chopped basil (I used Daregal – but fresh would be great, too)
• 1/4 cup of parmesan cheese, shredded
• 2 garlic cloves, minced
• about 10 raw almonds, chopped
• few dashes of garlic powder
• few dashes of white pepper
• few dashes of sea salt

(Ooops, forgot to add these guys to the previous ingredient picture!)

1) Keep the oven at 350 degrees after you’ve finished baking the crust.

2) In a large bowl, combine the eggs, egg whites, skim milk and ricotta cheese.  Gently mix to make sure the ricotta cheese is well-blended and that there are no big lumps.

3) Then, add the sun-dried tomatoes, cauliflower, mushrooms, pesto, basil, parmesan cheese, garlic, almonds and spices.  Gently mix everything again.  Be careful not to over mix.  You just want everything to be well-coated by the eggs.

4) Spray some cooking spray onto a napkin and wipe the sides of the 11 x 7 baking dish with the brown rice crust.

5) Pour the egg mixture into the baking dish right on top of the brown rice crust.

6) Make sure the egg mixture is level and that the ingredients have been evenly distributed.  Bake for 35 – 40 minutes, or until the eggs start to bubble slightly.

7) Allow the frit-tiche to cool for 5 minutes before serving.  Happy brunching!

Do you ever walk into someone’s house, smell that scrumptious aroma and hope and pray that that is coming from the meal you’re about to eat?  Well, this dish will produce that aroma, and yes, this dish is yours to eat!  Not only was this easy to whip up, but it was one of the most satisfying brunches I’ve had in quite some time.  There was just the right dose of everything in this recipe – eggs, garlic, vegetables, cheese and kick.  I forgot how tasty pesto and eggs can be.  And when you throw in some olive oil packed sun-dried tomatoes, that combination gets even better.  The brown rice crust gave this meal the right amount of carbs to make it filling, without making it too heavy.  While the cauliflower taste was subtle, it gave the frit-tiche some needed bulk, and helped to even out the grease from the eggs, cheese, pesto and sun-dried tomatoes.  I added some chopped almonds just to give another layer of texture, and a bit of crunch.  You might think there are a lot of ingredients in this recipe, but each plays a significant role, and none overshadows the other.

When I really think about this dish again, I realize that it could have also been called a ‘frit-tiche-na’.  The Italian-inspired flavors of the pesto, ricotta, garlic and sun-dried tomatoes made me feel as if I was eating a sauce-less lasagna.  Plus, the crunchiness from the cauliflower and the chewiness of the crust make me think for a second that I was eating lasagna noodles.  Nope! This dish could fool you from so many different ways; you won’t know what to think.  But, a couple of things are for sure, it will leave you craving for more, and you’ll certainly want to start making some of your own wild creations…muahahahahaha!

***If you want the chance to win some dried superfruit, along with a $100 Lululemon gift card, you’ve gotta check out Megafruit’s amazing giveaway!***

***And if you’re interested in winning your very own SnackTAXI, check out Michelle’s cool giveaway!***

I know many of you like to eat breakfast for dinner (me included), but would you ever eat dinner for breakfast?  What’s the strangest thing you’ve ever had for breakfast (and liked)?  I used to love having cold pizza!

Namasté,
Nicole

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

Image Source – cleartuts.com

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

Make yet another brussel sprout sweet treat!

No Need to Bake Banana Brussels Sprout Cake
Serves 1

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

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

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

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

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

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

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

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

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

Namasté,
Nicole

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

***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

“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

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

***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

***Happy Veterans Day to all of our troops and veterans.  Thank you for keeping us safe and for preserving our nation.***

***Thank you all for your well wishes and emails.  I’m feeling a little bit better today and thankfully, it wasn’t the flu of a pig-like nature.  I’m pretty sure it’s just the common cold.  But thank you so much for caring about Healthy Chow!***

Bet you’d never thought you’d hear those four words together, huh?  Well, I didn’t either until I decided after my previous posts on the kabocha/buttercup squash that my desire to cook more with this little blogosphere famous gourd just wasn’t satisfied yet.  And thus began my hunt for another recipe.  I saw many online for soups, purées and roasting and stuffing, which all sounded delicious, but didn’t really knock my socks off.  Finally, I stumbled upon a recipe for kabocha pie.  It looked just like a pumpkin pie (I guess it really is a pumpkin pie), but instead of it being sweet, it was savory.  I just had to give this a try.  I love quiches and pies, I love any kind of pumpkin and I love eating, so what other reason did I need to make this little yummy recipe? None.

That said, I began studying the recipe to see how I could ‘Healthy Chow-ify’ it.  When I say, ‘Healthy Chow-ify’, I mean make any substitutions that I’d prefer, do anything that would make the recipe simpler and use any ingredient that I have on hand versus having to buy new ones.  Why?  Because that’s how this girl rolls…

The kabocha pie recipe I found online called for a traditional pie crust.  Being that I’ve never made a real pie crust and those frozen ready-to-use ones sorta freak me out, I decided to make my own healthier version.  I figured since the kabocha would be pretty sturdy and not really watery/liquidy, the crust didn’t need to be too thick or ‘crusty’.  It just had to have some sort of a crunch and serve as a base for my beloved kabocha.  Sounds easy enough, right? Well, it was and it was actually one of the tastiest and easiest recipes I’ve made in quite some time.

Kabocha Tofu Zucchini Pie
Adapted from TheKitchn.com
Serves 6

For the crust:
From Bitsys Kitchen

• 1 3/4 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 over to 350 degrees.

2) In a bowl, mix the cooked brown rice with the egg whites.  Then press the brown rice mixture into a pie plate that has been coated with cooking spray.

3) Bake for 10-15 minutes or until the rice starts getting crispy at the edges.

For the filling:

• 2 lbs. of kabocha, peeled, seeded, and cubed (about 4 cups)
• 1 TSP olive oil
• 1 small onion, diced (about 1 cup)
• 1 TBSP of garlic, minced
• 12 oz. of  firm tofu, mashed (about 1 1/2 cups)
• 1 small-medium zucchini, sliced into half moon shapes
• 1 TBSP of fresh or 2 TSP of dried rosemary leaves, finely chopped
• few dashes of salt
• few dashes of white pepper
• few dashes of adobo powder
• few dashes of dried parsley
• 2 TBSP of cornstarch or arrowroot powder dissolved in 1 TBSP water (if necessary – I omitted this)
• 2 TBSP of agave nectar mixed with 1 TBSP of water (optional – I omitted this)

1) Keep the oven at 350 degrees after you’ve finished baking the crust.

2) Steam the squash until soft (about 15 minutes, you can do this while the crust is baking) and mash with a fork until you get the consistency of mashed potatoes.

3) In a large saucepan, begin heating the olive oil.  Add the onion and garlic and sauté for a few minutes or until the onion has softened and is translucent.

4) Add the steamed squash, tofu, zucchini, rosemary, adobo powder, dried parsley, salt, and white pepper and cook until heated through.  If you want your filling to be thicker, you can now add the dissolved arrowroot or cornstarch.

5) If you want a smoother texture for your filling, feel free to add the filling to a food processor or blender and purée.  I preferred a more rustic feel to my pie, so I left it as is.

6) Pour the filling into the pie crust.  Bake for 30 minutes or until the top of the pie starts to brown.  Optional: after 15 minutes in the oven, brush agave nectar and water mixture over the top of the pie to glaze.

7) Serve hot or warm.  But right out of the fridge isn’t so bad either!

Holy yum! This was ah.may.zing!  While this was supposed to be a savory dish, the kabocha kept this pie sweet, but definitely in a favorable way.  The tofu added some heft (and protein) to the recipe without adding any grease or an excess amount of fat.  I added the sliced zucchini because I wanted to add some vegetables to this recipe and because I thought it would taste and look good…and I was right on! However, the highlight of this dish had to be the rosemary.  While I used dried rosemary, the flavor was still quite apparent and paired ever so wonderfully with the kabocha.  It truly made the recipe!  I also used white pepper because I like the unique spice it brings to food and also because I didn’t want black specs in my pie (hey, presentation is key, right?).  The brown rice pie crust was a great complement to the kabocha tofu filling.  While a traditional pie crust would have been thicker and flakier and would have given the pie a more buttery taste, I liked the brown rice because it was heartier and gave the recipe an earthier feel.  And of course the brown rice was a healthier and lighter option.  The brown rice crust also held up quite well in the oven and didn’t break when I sliced the cooked pie.  Now that I know a brown rice crust is a great substitute for a savory pie, I can’t wait to do some more experimenting.  *Hint – look for more recipes like this on my blog in the near future

I’m so glad I decided to give another kabocha recipe a try.  This surely was a winner and came together quite easily.  The flavors from the various ingredients and seasonings played together so well and resulted in a great comfort food meal.  In addition, this pie was even better as a leftover as the flavors seemed to sink deeper into the kabocha overnight.  I almost forgot to mention that one slice was pretty filling (no pun intended) and was a nice quick dinner paired with a side salad.  Can you tell that I’m really digging this recipe?  Whenever I can find a recipe that’s healthy, inexpensive to make, delicious and unique, it’s truly a keeper. Now that’s truly a slice o’ heaven!

What’s your favorite spice or seasoning?  And how do you store your fresh herbs?  I love them but I can’t seem to use them fast enough before they go bad – any suggestions?

Namasté,
Nicole

I don’t know about you but when I’m at a coffee shop, local or franchise, and the aroma of the freshly brewed hits my nose, I immediately want a cup.  And as soon as I take my first sip, I have this undeniable desire for something sweet.  Perhaps it’s because I now drink my coffee black and I need that sugary taste to curb my craving? Maybe my stomach feels better when I eat something while drinking my black coffee?  Who knows?  Maybe I just like to eat? Yeah.  It’s definitely more than likely the latter answer.

But whether I’m at the coffee shop or I’m at home, the idea of sitting down with a big mug of joe is comforting to me.  And having a soft and chewy cookie, a buttery muffin or a thick and crumbly piece of coffee cake just accentuates that comfort.  However, I’m trying to cut down on my refined sugar and processed foods intake and that means those yummy baked goods I mentioned are not going to help my cause.  That said, I’ve decided to do some more baking.  With the remaining apples from that Sunday at Smolak Farms and my newest found love, the Omega³ Chia seeds, I decided to bake up something healthy and hearty that would not only give me the chance to do some more experimenting with the Chia seeds, but it would also give me something to dip into my coffee.

Image Credit – Susty.com

After perusing some recipe sites online and not being able to find something that met my standards (they are high, you know), I decided to make up my own recipe.  I know; hold onto your socks! I was a bit nervous since baking tends to need to be more exact than cooking.  But, with my apples being on their last leg and my longing to bake something with the Chia seeds, I knew it was go time.  Plus, if you don’t try, you can’t win, right? After much deliberating in the kitchen, I finally came up with a winner.

Hearty & Healthy Apple Oatmeal Bread with Raisins & Chia Seeds (aka Your Coffee’s Partner in Crime)
Makes 1 loaf, 10 servings

• 1 1/2 cups of oatmeal (old fashioned oats), uncooked
• 3/4 cup of whole wheat flour
• 3/4 cup of unbleached all-purpose flour
• 1 1/2 TSP of baking powder
• 1 1/2 TSP of cinnamon
• 1 TSP of pumpkin pie spice
• 1/2 cup of agave nectar (I used Trader Joe’s brand)
• 1/2 cup of unsweetened vanilla Almond Breeze
• 1/4 cup of unsweetened applesauce
• 2 egg whites (or 1/3 cup of egg whites)
• 1 TSP of Greens Plus Omega³ Chia seeds, mixed with 2 oz. of water
• 2 small-medium Granny Smith apples, unpeeled and diced (about 1 1/2 cups diced)
• 3 TBSP of raisins

1) Preheat oven to 350 degrees.

2) Coat a 8 1/2 x 4 1/2 inch loaf pan with cooking spray.  Make sure to do a good job coating – get the corners and the entire sides of the pan.

3) In a large bowl, combine the dry ingredients: oatmeal, whole wheat flour, all-purpose flour, baking powder, cinnamon and pumpkin pie spice.  Set aside.

4) In another bowl, combine your wet ingredients: agave nectar, almond milk, applesauce, egg whites and Chia seeds mixed in water.  Beat this mixture with a fork until blended.

5) Add your wet ingredients to your dry ingredients and mix just until the dry ingredients are moistened.  Please note that your batter will not be smooth; resist the urge to over mix.

6) Gently fold in your apples and raisins.

7) Spoon your batter into the greased loaf pan.  Try to make the batter as level as possible to ensure even cooking.

8 ) Bake for 60-65 minutes or until a toothpick inserted in the center of the bread comes out clean.

9) Let bread cool in pan for 10 minutes.  Once cooled, carefully remove the bread from the pan and let sit on a wire rack to cool for an additional 5-10 minutes.

This was scrumptious! Once out of the oven, it felt like it took forever to cool.  The smell of the baking apples, cinnamon, pumpkin pie spice and agave nectar filled my condo and made me feel like Susie Homemaker.  There is truly something satisfying about the scent of your own homemade baked goods.  And while the aroma of the bread was enough to put me on cloud nine, the taste was even better.  The bread was moist, thick, soft and chewy.  While it wasn’t overly sweet, it was enough to fix my sugar craving.  The natural sweetness from the apples and raisins gave the bread a wholesome flavor, something which paired quite nicely with the oatmeal.  Because I used egg whites and Chia seeds instead of whole eggs, and applesauce instead of oil, this bread was not greasy at all and yet, there wasn’t a hint of dryness.  I would say that this recipe was like having a bowl of oats in a bread/bar form.  It was great as is, but equally as wonderful with a light schmear of buttery spread, a dollop of Greek yogurt or a thin layer of fruit preserve.

And not only did I think this bread recipe was pretty darn good, but my sister and husband both agreed.  I shared a piece with Michelle this past Saturday morning at Panera Bread after our yoga class.  She noted that it was dense, but that she favored that texture for a breakfast food.  She, too, liked the fact that it wasn’t overly sweetened by sugar and enjoyed the big chunks of apple and raisin pieces.  But she didn’t notice the Chia seeds until I told her what I used to make the bread.  I told her the Chia seeds were high in soluble fiber and she was digging that.  Michelle <3’s her fiber, if you know what I mean! Patrick couldn’t believe that this bread was actually healthy.  He didn’t miss the butter, whole eggs or sugar.  He said, “whatever you put in it, you need to remember and write it down because you need to make this recipe again!  This is so good!“  And like my black coffee, my days are always better when they’re paired with something sweet.

Do you prefer baking or cooking?  What is your hot beverage of choice? Do you drink it because you ‘need’ the caffeine or do you just like the ritual of it?

Namasté,
Nicole