Butternut Squash Gone Wrong

I LOVE roasted butternut squash fries. I could eat them every day, at every meal, for every day of my life and not ever get bored of them.

For the record, I got Nick Hooked on ‘em! So hooked he’ll endure the arduous task of hacking them into little pieces so they resemble fries. Thanks Nick!

So I KNEW I had to try THIS soup (I know, it’s been around for forever)!! For some reason, while I’ve seen it around the blogosphere, very few reviews have been posted on ‘em. So I figured…why not?

Yes, I realize that is a pumpkin and not squash, but I like my pictures festive! You’ll also see what I do to parts of that pumpkin in this post!

I wanted to review the soup pure and without add-ins. So here it was (see how creamy?) served with a Kathy’s Kracker (apple cinnamon).

Are you ready for this?

Tastiness: 5/10. I had such high hopes for this soup but fell from the clouds and flat on my face as soon as I had the first sip. Am I crazy or is there no butternut squash flavor in the soup. It’s edible at best.

The pros: slightly sweet and has a great creamy texture; The Cons: but I cannot get over the off-putting musty aftertaste and lack of BNS flavor. If I was blindfolded, I would have no idea what this soup was supposed to be.

Verdict: Yes it’s convenient and so easy to just heat up. It’s smooth, filling and not bad tasting, but I would personally advise NOT to get this (ever!)  if you are a diehard butternut squash fan.

Moving on…to recover from the BNS disasters, I knew that

PUMPKIN never disappoints!!!

Remember how I was warned not to buy pumpkin butter at Trader Joe’s by Ms. Bender herself that night we went to dinner?

Well, I was CRAVING me some pumpkin butter, so I decided to make my own!!!

Homemade Pumpkin Butter on Toast!

Michelle’s Microwave Pumpkin Butter

I ain’t buying a jar of Pumpkin butter if I can make it on my own in literally 5 minutes.

You’ll need:

• ½ cup pumpkin
• ½ cup apple sauce or apple juice (If you want your pumpkin butter a little chunky, apple sauce is good)
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• A few drops liquid stevia to taste or 1/2 Tbs Pure White Stevia Extract

To do:

Mix everything together in a microwave safe dish.

Zap in microwave for 2 minutes/ Remove and stir.

Zap again for another 2 minutes.

Serve!

Obviously, this is pre-microwave. Just wanted to show you how everything looks before stirring. So simple there’s no excuse not to make it fresh at home!!

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If you have a fresh pumpkin, you gotta ROAST the SEEDS!

If you don’t, I will have to ask you to kindly mail them to me so I can make them for you. No kidding.

I wish they sold roasted pumpkin seeds on the streets…like Hong Kong street vendors and their roasted chestnuts or roasted purple yams. *nom*

Kickin’ Honey Roasted Pumpkin Seeds

You need 3 ingredients:

• Seasoning of some sort (I used Weber’s Grill Kickin’ chicken, which is SPICY!)
• Honey, just to evenly coat seeds
• Pumpkin Seeds, cleaned well and relatively dry

Simply toss the seeds with seasoning. Roast at 230 degrees in the oven for 1 hour. Remove from oven and drizzle honey over the top. Toss. Enjoy!

I heart pumpkin seeds.

Random fact: Did you know Asian people eat soy sauce roasted pumpkin seeds, but we always shell them and eat the flesh INSIDE?? I had NO idea you could eat the “shell” until I moved to America!!

So…

Moral of this post:

1. Packaged goods are not necessarily delicious to you just because it has great packaging and a natural, healthy ingredient list. Personal taste differs.

2. Therefore, it is much more cost effective and taste bud satisfying to make your own goodies at home. Using ingredients, spices, and herbs that YOU like!

3. You should visit Asia with me sometime so we can eat roasted chestnuts, yams, and pumpkin seeds.

Have you ever been disappointed by a sly, beautifully packaged product??

Rick Bayless Cusine? Xoco Fo Sho!

Finally, Nick and I got to experience Rick Bayless’ popular new, (more affordable) Mexican eatery XOCO for brunch (Pronounced Sho-Co)!

I have been dying to experience Rick’s take on (non-burrito)  Mexican cuisine, and to try to figure out THE top chef masters’ culinary magic.

On a Saturday at 12:30 (brunch time), the wait was around 45 minutes. Nick and I stood in line the whole time watching the chefs cook in open kitchen beside us and pretending to ignore our growling tummies. Near the windows, Rick Bayless had thoughtfully put up some cook books of his as if he anticipated our wait would happen. There were also 3 blackboards with the exact same message in case you miss the first 2. Bravo.

Not so thoughtful: There was only 1 cash register open (there were 2 total) and it literally took the whole 45 minutes to work through about 15 parties. I assume it was a combo of a small kitchen (1 little wood burning oven only!) that prevented too many chefs to be in the kitchen at once AND that people took their sweet time ordering.

They have an extensive menu or tortas (Mexican sandwiches) either oven-grilled or from the griddle. They also have soups served after 3pm and a mini selection of sides – a salad, chips and salsa or chips and guac. My favorite part is their list of desserts and hot chocolates! Their “bean-to-cup chocolates” are made from Mexican cacao beans ground on premises. I caught a picture of the churning chocolate machine…smells so good when you’re hungry.

Thoughtful: A fountain of complimentary water AND another tap of sparkling water!
We were seated after ordering – something I appreciate is not having to fight over seats with other diners. Xoco has worked out a system where you order only after you get a place card from the server (they make sure you get one before you order!).
We started off with Guacamole and Chips at $4. If you want salsa, you gotta order it separately. Yes, you’re charged for it separately too!

Tastiness: A! for how crunchy the chips were and the lovely guac didn’t disappoint though it wasn’t a rock star. They were not greasy at all and not overly salted (a pitfall for many Mexican places). The guacamole was fresh, creamy, smooth, delicious, but not so much better than chipotle’s or Adobo Grill. I actually think it tasted better when I added the Rick Bayless brand of hot sauce sitting on the table. I would highly recommend you do so too!
For my main, I went for the Gunthrop Chicken $8.50 – Wood-roasted red chile chicken pickled white onions, black beans, avocado, tomatillo salsa.

Tastiness: B+. I thought after reading the ingredients this would be a smoky, bold flavorful sandwich…which is wasn’t quite. It looks great however and I did love the toasted crunchy crusty bread (except one might say that it is REALLY dry without sauce.) In general, the seasonings seemed to be lacking in many of the torta ingredients! I wasn’t a fan of the pickled onions because they didn’t add much flavor (surprisingly! I love onions and I like pickled vegetables!). I was really disappointed that the chicken was a little greasy didn’t have more flavor. The avocado was ripe and creamy and there were less black beans than I had liked.. I ended up dipping my sandwich into Nick’s tomato broth to soften the bread and give it more flavor. The salsa went better with the chips! (I feel like I’m going to get beaten up for writing this.)
Nick went for the Ahogada $9.50 – Golden pork carnitas, black beans, tomato broth, spicy arbol chile sauce, pickled onions

Tastiness: B. Nick’s biggest complaint was that the bread got WAY too soggy soaking in the soup. It would be smart to serve this torta with a plate on the side so diners can remove the sandwich from soaking while they eat the other half. The flavors were good, but I felt the pork was a little gamey. I was a sucker for the presentation though.
For dessert, Xoco is actually so thoughtful as to bring the chocolate and churros hot to the table if you ordered it! You have to remember to ask for it when they take your plates away though.

To end our meal, Nick and I picked the Aztec Hot Chocolate $2.50 – Fresh-ground chocolate + water + chile + all spice. I was so excited about it I knocked the cup and some precious cocoa spilled onto the table

Tastiness: A. This isn’t your traditional creamy rich hot chocolate. Instead, it is literally semi-sweet cocoa powder with hot water kicked up with some spice. I loved the bitterness of the drink and thought it went perfectly with the churros. I didn’t miss milk or creaminess in this at all! It’s a perfect drink to end a meal. Slightly sweet without overdoing it, comforting on the stomach and the taste buds.
And of course, the famous CHURROS!!! They deserve cap locks because these were the best churros I’ve ever eaten in my entire life. Never mind how authentic they are. For $3, you get 3 piping hot churros!

Tastiness: A. I wouldn’t consider myself a huge churro lover, but I enjoy them from time to time when I’m reliving my childhood at an amusement part. Rick’s churros are churros to be remembered. These had a cakey, moist, soft interior that melts in your mouth, which is contrasted by the perfect crunch that makes up the crust of the churro. I have to admit there was a little bit of a sugar overdose, and there was a tad too much grease on the inside, but this is a treat worth indulging in! Without the hot chocolate, this dish would have been too sweet and rich, but with the drink’s semi-sweet and bitterness, they complimented one another PERFECTLY.

Needless to say, we were fans of dessert (somewhere we rarely order when eating out!)

RATINGS:
Taste: 4/5 (Entrees not a wowser, but desserts definitely worth checking out)
Originality: 4/5 (You have your usual Mexican fare, but the combinations of sandwiches and the selection of desserts and drinks makes Xoco a unique restaurant)
Plating: 3/5 (Nothing fancy but clean and new. No complaints here)
Value: 4/5 (A filling multi-course meal that was hearty but didn’t cause too much damage to the wallet. Definitely nowhere near as pricey as Rick’s Topalobampo or Frontera Grill)
Service: 3/5. (Not amazing, but there was order in an otherwise could-have-been chaotic qeueing system. Definitely did NOT like the single cash register system though. That could take some re-engineering!)

Overall: It was a really fun, casual restaurant with some unique foods and great dessert! I wouldn’t be up for another 45 minute wait for the sandwiches, but the churros and hot chocolate are something to be remembered! Totally worth coming to if you can come on a day with a smaller crowd or you don’t mind the wait!

Lifeway Kefir Uncensored

The Lifeway Story – The Lifeway Foods story begins in 1986 with kefir, a milk-based cultured drink that is popular in Eastern Europe and is said to be more nutritional than yogurt.  Today, Lifeway is the country’s leading manufacturer of kefir, with multiple flavors and varieties that include lowfat, whole milk and organic versions as well as a children’s line, and a provider of other probiotic natural and organic dairy products for health-conscious consumers.

Here is my take on Lifeway Low-fat Kefir’s!

My REALLY general review: Flavor-wise is a hit or miss. Most of the flavors aren’t especially strong in flavor …and don’t go looking for any fruit bits. My favorite is the peach and probably least favorite the pomegranate . Consistency-wise, the kefir is very milky, smooth and creamy smoothie-like drink. Think: in between milk and regular yogurt. Nutritionally, they are rather high in calories for a drink, but the fact that there are probiotics is definitely a plus! I have noticed improvements in regularity by incorporating the drink into my daily diet. (Is that too much information?)

Here are the ingredients to all the low-fat kefirs. The only difference between all of them is what juice concentrate is used in the mixture.

INGREDIENTS: Cultured Pasteurized Lowfat Milk, Nonfat Milk, Organic Cane Juice, XXX Juice Concentrate, Natural Flavors, Inulin (a natural dietary fiber), Red Beet Juice For Color, Vit A Palmitate, Vit D 3

Stats per cup: 160 Calories, 2g fat (1.5g saturated fat), 10mg cholesterol, 125mg sodium, 25g carbs, 3g fiber, 21g sugars, 11g protein

What is Kefir? “Kefir is prepared by culturing fresh milk, water, or other non-dairy substitutes (with some adjustments) with kefir grains, which are basically clumps of bacteria that have been proven to be beneficial to the human digestive system. The end product is a creamy, slightly sour, refreshing milky beverage that is filled with these ‘friendly bacteria’. The fermentation process only takes about 24 hours at room temperature and does not involve many of the sterilization techniques that go along with many other cultured products, such as yogurt.”

Benefits of Kefir:

• Known to be an effective immune stimulant and antimicrobial against a wide variety of harmful gram-positive and gram-negative bacteria.
• Kefir has been used to treat metabolic disorders, atherosclerosis, allergic disease, tuberculosis, cancer and other gastrointestinal disorders

Lovely RD Emily recently discussed what Pro and Prebiotics do for your health! Here is a short excerpt, but check out her post here.

• Probiotics increase the number of good bacteria and inhibit the growth of harmful bacteria  in the intestine.  They may help the immune system and assist in maintaining barrier function.

• Prebiotics promote the growth of good bacteria in the intestinal tract and may enhance the effect of probiotic bacteria; may also increase the absorption of certain minerals (such as calcium and magnesium) and may help reduce risk factors related to colorectal diseases.

1) Low-fat Peach Kefir

Pictured kefir is the top orange -colored layer of the parfait below.

Tastiness: 8/10. This was a very light, refreshing flavor that definitely reminded me of eating peach yogurt! It also went very well whatever cereal I ate it with… the Nutridel flax cookie tasted amazingly delicious in this!

2) Low-fat Blueberry Kefir

Kefir eaten as a cold soup topped with  mini vanilla meringues (courtesy of Trader Joe’s)

Tastiness: 6/10. I was disappointed with this flavor. Not only was the liquid hardly “blue” (yes I like my blueberry drinks blue, and not the kind from chemicals), but there was hardly any blueberry flavor. The liquid was a good balance between sweet and tart, the liquid itself was very smooth and runny. To my further disappointment, it did not contain any blueberry bits. The blueberry kefir definitely didn’t taste bad, and I would even consider it good if only I didn’t know it was meant to be blueberry flavored! *sigh* This formula needs some readjustment.

3) Low-fat Strawberry Kefir

Kefir eaten as the topping over kashi heart to heart warm cinnamon cereal & strawberry special K.

Tastiness: 8/10. It’s hard to mess up strawberry, and thankfully this was quite a good flavor. The kefir flavors are well-balanced between tart and sweet, and there is unmistakable strawberry flavor (unlike the blueberry.) However, because strawberry is such a classic, I do wish the kefir had a stronger authentic strawberry fruit flavor.

4) Low-fat Pomegranate Kefir

Tastiness: 4/10. I can only compare this to POM juice (which tastes like grape juice to me with a slightly bitter aftertaste) and fresh pomegranate seeds (which are just delicious)…and unfortunately I have to say that this kefir flavor did not resemble any of those two. The flavor honestly tasted like sweeter plain yogurt to me with a minor bitter aftertaste (like POM juice). Not an exciting or delicious flavor at all.

5) Low-fat RaspberryKefir

Tastiness: 7/10. This had good “berry flavor” – though more like mixed berries than plain raspberry, but like most of the other flavors, true fruit flavor is lacking. As expected, it’s quite similar in flavor to the strawberry.

6) Low-fat Strawberry Banana Kefir

Kefir eaten as topping over plain yogurt and topped with Kashi Go Lean & Homemade Granola

Tastiness: 8/10. There is a slight hint of banana (not overwhelming, otherwise I would have not liked it very much) and highly strawberry-like…though you have to get over the fact that it is technically strawberry flavoring. Not the real stuff.

Michelle’s Overall Suggestions: I love the consistency and health benefits of kefir, but I definitely think that buying a non-fat plain flavor would not only save you calories, but give you flexibility to add in your own flavors and mix-ins! However, if you’re short on time and you like fruit-flavor, the organic non-fat peach or strawberry kefir would be my recommendation.

Store Price: $3.49 per bottle at my local Dominick’s store (Chicago)

My price: Complimentary from Lifeway representative Erin

Kathy’s Raw Flax Kracker’s Giveaway!!

2 Awesome Readers

Will Win 2X packages

of the flax cracker flavor of your choice!!

Simply visit the Kathy’s Krackers website (or I suppose you could cheat and read my review), then…

1. Leave a COMMENT below with which flavor you would like to sample and a creative way to eat them/incorporate Kathy’s Krackers into your diet.

2. For an extra point EACH:

• Link back to the post AND/OR
• Follow me on Twitter (LuckyTasteBuds) AND/OR
• Add me to your blogroll

But make sure you leave a comment to let me know you did so!

Contest ends 6pm CST Friday, November 13^th!!!

You don’t need a blog to win!! Happy Halloween!

Spring, Summer, OTOM

The sister store to well-known molecular gastronomy restaurant Moto (their 10-course dinner is $135), Otom is priced far more reasonably in exchange for less fancy food.

Moto prides itself in creating “unexpected food” out of the expected. They use high tech kitchen gadgets from liquid nitrogen to Class IV lasers (whatever those are) to produce food like edible news paper and cigars. It’s supposedly really cool.

I decided to take Nick to Otom to see what the hype was all about – after all, they’re sister stores, so they should be SOMEWHAT alike. Right?? Uh…You’ll see.

We started off with warm crusty bread and the most delicious Mystery butter spread I have ever had in my life. It was so good we flagged down a server just to ask what was in it! So far so good!

Mystery Butter Ingredients: Molasses + a pinch of sea salt + butter = Molasses Butter Extravaganza!!!

For our appetizer, Nick and I shared a dish because nothing else on the menu looked appealing to us.

Octopus

Seared, grilled fennel, confit tomato – 9

Tasty? I cannot pass up seared octopus or scallops or tuna. Ever. Though this was a really delicious, flavorful dish (thanks to the fennel and tomato broth), the octopus could have used more char and the bread got soggy even though we rescued it from the broth as soon as it arrived on our table. There’s nothing more off-putting than wet and chewy octopus, even if it did taste good. Overall, the best part was definitely the flavors of the confit tomato!

Burger

new york white cheddar, fried egg, bacon mayo, garlic sweet potato fries -12

Nick ordered the burger because the waiter compared it to the Kuma burger from Kuma’s Corner, which is probably the best burger Nick claims to have ever tasted. Unfortunately…

Tasty? The highlight of the dish was the awesome, crispy, battered and fried garlic sweet potato fries. According to Nick, the fried egg was NOT runny (Aka: over-cooked), the bun was too fluffy and didn’t compliment the burger fillings, and he couldn’t taste the bacon mayo at all. Nick was hugely disappointed with the burger and would not advise you to get it!

Dorade

lemon-garlic broth, fingerlings & daily green – 27

I had a hard time deciding what to order, but when I asked about the fish of the day and the vetetable plate, our waiter seemed dumbstruck. He stuttered all over the place and managed to describe two dishes that sounded like they wouldn’t be good at all. So I went with the dorade, a white fish! I just didn’t realize it was fried. ;(

Tasty? Um…yes. Worth it? NO. The fish was fried perfectly so the skin was crispy while the meat was flaky and tender. The lemon garlic broth was buttery but light at the same time, so I ended up sopping my fish in it (practically drinking it like a soup). I also realized I love fingerling potatoes because they’re so soft, tender, and moist. Yummy! Oh, and by “daily green”, they mean a single piece of green Chinese broccoli. My favorite, but seriously…just ONE?

“Mac & Cheese” (Side)

Sweet pea spaetzle & butterkase cheese – 8

According to reviews, Otom is famous for the mac and cheese. Everybody seems to love it, so we got one as one of our sides.

Tasty? I had a bite but I’m not a fan of cheese, and this certainly didn’t wow me. To me, it was bland in flavor (at least it wasn’t smelly), but the inside of the mac and cheese was MUSH! You couldn’t tell what the heck was in it except it was mushy.Nick’s review was that it was “good, nothing special”, very very rich and filling.

Bourbon acorn squash

Crispy meringue – 7

The side was just calling out my name, so I couldn’t resist ordering!

Tasty? YES. This was a dessert falsely labeled as a “side”. Honestly, I would have preferred ¼ of that super sweet meringue topping and more squash because the sweetness got to be overwhelming toward the end. The bourbon was unnoticeable, so I’m guessing not much alcohol went into this dish, though I suspect someone spilled the maple syrup into it. Nick didn’t have any of this because I gobbled it all down as if it WAS really dessert. So yes, I would say this was tasty!

RATINGS:

Taste: 3/5 (Hit or miss)

Originality: 4/5 (I like contemporary America and may be a little biased, but I like that they switch up their menu. Plus the molasses butter made my night)

Plating: 3.5/5 (The fun presentation of our sides upgraded my rating)

Value: 2/5 (I would never come here full price. Just not the right atmosphere and service to justify the cost)

Service: 2/5 (Unknowledgeable terrible server who was not only impatient and unenthusiastic, but he kept interrupting our conversations to take away dishes/ask us about our food!)

Overall, I gotta say the price tag isn’t worth paying for. Hit or miss flavors of dishes was no fun and made me feel like a guinea pig. Plus, the service was just…one of the worst I’ve experienced in Chicago thus far. Save your money and go eat at Pita Inn. Seriously.

What has been your most terrible restaurant experience? What made it so bad?

What To Chow for Regularity

I’m BIG on food that helps your digestive track without making one too gassy.

Ever since I was a baby, my intestines have been known to wreak havoc on me simply by being SLOW to process everything. I remember my acupuncturist telling me that my digestive track is slow and that I should stay away from overeating protein because that can stall movements in the digestive track. So I’ve spent a big chunk of my life looking for foods to help me be…essentially, be more regular.

• Fiber One, though full of fiber makes my stomach bloat like crazy (think it might be because I usually do 3 servings in 1 go?)

• Beans somehow have no effect on me.

• Fiber Supplements have failed me. And they’re expensive!!

The only things that have helped a bit, are yogurt, cardio exercise, and an INSANE amount of vegetables. (seriously, insane.)

Unfortunately, frozen yogurt doesn’t help. My recent trip to Red Mango satisfied my taste buds though. Check out the limited edition Pumpkin Spice froyo with graham cracker crumbles!!

Tastiness: 7/10. This didn’t have half as much pumpkin flavor as I was wishing for. However, I was getting bored of the flavors I usually get from Red Mango, so this was a good change. The texture was just as creamy and indulgent as all its other flavors, plus it also helped that the graham cracker topping was FREE (and they give A LOT of it)!

Sorry for the minor distraction. Now back to regularity…

After a recent visit to another acupuncturist, she advised me to incorporate flax seeds into my diet. Since I don’t really see myself spooning flax daily, I embarked on a journey to find flaxseed products that are high in flax and tasty! What are your best tips for regularity?

***

Kathy’s Krackers

Kathy makes hearty, raw flaxseed crackers. Check out the website here.

Highlights:

• Raw (Crackers are made via low temperature dehydration to preserve enzymes and flavor)
• Gluten-free, vegan, vegetarian (Made with seeds, real fresh fruits and vegetables ONLY!)
• Beauty benefits! Flax seeds have been shown to: alleviate symptoms of PMS and menopause (by rebalancing protaglandins); Increases cold-weather resistance; Strengthens the immune system; Provides smoother skin and shiny hair.
• Created by a real lady named Kathy Nelson, who started her own company after seeing what a huge hit her homemade crackers were at her vegetarian restaurant in Utah!

3 Flavors: Salsa, Savory, Apple cinnamon

Michelle’s Overall Take: I am in awe of how delicious the salsa & savory flavored crackers are, though I’m not a fan of the apple cinnamon. Not only are they made with truly raw, nutritionally powerful, fresh ingredients, they really do taste great. There is SO much flavor in the salsa and savory cracker that I eat it plain – no dips or condiments necessary! The best part is that you can feel wonderful after eating these crackers: they are filling, high in protein and fiber, fresh, crunchy, and SO yummy! They are definitely better than Mary’s Gone Crackers. (Sorry Mary) BUT they carry a hefty $6.49 price tag per bag.

Flax seeds also…alleviate symptoms of PMS and menopause (by rebalancing protaglandins), Increases cold-weather resistance, Strengthens the immune system, Provides smoother skin and shiny hair.

Salsa

Stats per 1oz cracker (4x 3″ X 6″ crackers per bag): 116 Calories, 9g fat (1g saturated, 5g polyunsaturated, 2g monosaturated), 96mg sodium, 9g carbs, 6g fiber, 2g sugar, 5g protein

Ingredients: Golden and brown flax seeds, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds, Tomatoes, Peppers, Garlic, Sea Salt, Cumin, and Oregano.

Tastiness: 9/10. These crackers were my favorite! Even though they arrived mostly cracked, they actually were about 4 layers thick of seeds, seeds, and seeds!! The whole cracker is entirely composed of seeds and dehydrated vegetable pieces that serve to hold the seeds together so they do get crumbly. Every bite is super crunchy, nutty, smoky, and SPICY! You can save your money on dip, this cracker has plenty of flavors on its own! The flavor reminds me of chipotle salsa all stuffed into a flax biscuit.

Savory

Stats per 1oz cracker: 117 Cal, 8g Fat (Poly 5g, Mono 2g, Sat 1g), Cholesterol 0g, Sodium 87mg, Potassium 287mg, Carbs 9g, Fiber 5g, Sugar 2g, Protein 5g.
Ingredients: Golden and Brown Flax Seeds, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds, Tomatoes, Peppers, Garlic, Vegetable Protein from Soy Beans, Purified Water, and Parsley.

Tastiness: 8/10. This reminded me of the salsa flavor, except not spicy and actually had a wonderful sweetness to it that I suspect is from the peppers and tomatoes. I love that it is herby and aromatic as it would go extremely well with a hearty soup! Like all the other crackers, this is a mix between crunchy and crumbly, but definitely fresh and satisfying all the way!

Apple Cinnamon

Stats per 1oz cracker: 125 Cal, Total Fat 8g (5g Poly, 2g Mono, 1g Sat), Cholesterol 0g, Sodium 94mg, Potassium 178mg, Carbs 12g, Fiber 9g, Sugar 4g, Protein 4g.

Ingredients: Golden and Brown Flax Seeds, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds, Apples, Cinnamon, Sea Salt, and Stevia.

Tastiness: 6/10. I think I was just incredibly disappointed because I didn’t get much cinnamon or much apple flavor. I was more expecting something more sweet and much more fruity. This cracker has a very neutral, earthy, nutty flavor with just a tiny tad of sweetness. It was the thickest of all 3 flavors with about 5-6 layers of seeds, and it packed a big satisfying crunch. This cracker would pair well with jam, nut butters, and even salsa. Overall I wouldn’t buy this bag over the other 2 flavors.

Retail price: $6.49 per bag

My Price: Free (from manufacturer)

Buy: Online at Kathy’s Krackers

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Another product that I’ve sampled recently is the my talked about

Nutridel Flaxseed Cookie

Does ANYONE know how to bake these things at home?!??! (If you share a recipe, I will be eternally grateful!!)

Michelle’s Overall Take: Just don’t think of these as regular chewy, greasy cookies and you will be impressed with how delicious this cookie is. Think of it as a dessert cracker that though a little dry by itself, but absolutely wonderful paired with something with some moisture. I’ve only gotten to sample one flavor, but I’ve heard flax is best AND I can’t testify to whether the other 4 flavors are. Boo, I know.

I would buy this flavor in the stores…but only if I couldn’t find a recipe to bake one on my own.

Michelle’s Flaxseed Cookie Parfait

Stats per cookie (2 per bag): 57 calories, 0.7g fat, 0.5mg sodium, 12g carbs, 3g fiber, 4g sugar, 3g protein

Ingredients: oats, whole wheat flour, flaxseed, wheat bran, amaranth, molasses, sunflower oil and ground cinnamon

Flavor and Texture: No doubt that I love this ultra-crunchy nutty-flavored “oatmeal” cookie, which reminds me of a sweet flatbread now that I think about it. The flat cookie breaks apart like a cracker, yet it grainier and of course, sweet! With each bite, you can taste the oats and a gentle after-taste left by chewing into the flax seeds, which are speckled throughout the cookie. By itself, it can be a little dry, but crumbled on top of yogurt parfaits, it’s a match made in heaven. I

Overall: 8.5/10. I love the versatility of this flat cookie. It can be a great dessert or snack on its own, and it can be eaten with yogurt or made into an ice-cream sandwich! Don’t expect chewiness or richness from a buttery cookie, instead, expect something that looks and sounds healthy, but tastes absolutely indulgent!

Retail Price: ~$2.50 per packet

My Price: Free from Nutridel

Buy from: Select West Coast coffee shops & the Nutridel website

Thanks for reading everyone! Don’t forget to share your cookie recipe if you have one, but if not, definitely share your healthy digestive track tips!

Finally Eatin’ Bender

Last night, after many months of planning (ok, maybe 2 months) I finally got to meet up again with one of my first (and favorite) “blogspirations,” Ms. Jenn from Eating Bender! The two of us went to the same college and are now both living in Chicago. Of course, being the diligent person that she is, has already posted a re-cap about it!

We had a fabulous time catching up, ranting about being a grown up life, and chowing on sushi at Oysy. Check out what we got!

OYSY – pronounced Oh-EE-She, means “delicious”

I had been once before and was floored by their delicious grilled hot appetizers. After some debate, Jenn ordered us the app’s, and I suggested 2 special rolls to share.

Grilled Salmon with Sesame/Teriyaki Sauce

We weren’t given a choice with the sauce, but I’m guessing it was teriyaki from the taste and color.

Tasty Factor: The fish was grilled till the edges were crispy and the texture of the fillet was flaky. Though some may complain it was a little dry, the sauce was OYSY!!! I couldn’t help throwing my bites of salmon back onto the plate swimming with teriyaki sauce – my favorite. In case you were wondering, the branch-like garnish tasted like ginger but it looked like pickled burdock. Still don’t know for sure what it is.

Flaming Dynamite

Literally a clam shell grilled with a mish-mash of shredded seafood of all sorts, including imitation crab meat, scallop, and masago with a spicy creamy sauce (I’m guessing it’s the magic of mayo) then SET ON FIRE. Well, the dried ice scattered on the serving plate was set on fire. The fire eventually died down when we worked around to it after devouring the salmon.

Tasty Factor: Jenn and I really enjoyed the unique presentation and the spicyness of the dish, which was complemented by the cold creamy avocado slices. The shredded seafood was cut in to teeny pieces but they offered a variety of textures, from chewy to stringy to creamy. The surface edges of the seafood were charred and crispy (yum!) just the way I like it. My only complaint is that it definitely could have been a larger portion size!

Emerald Maki

Sauteed scallop, asparagus, cucumber, green caviar, and spicy sauce

Tasty Factor: Oysy seems to like to dye their fish roe (aka “caviar) multi-colored, and the green worked particularly well in this roll in terms of presentation! The sautéed scallops were pretty much raw, but because they were fresh, I really appreciated its sweetness paired with the crunchy asparagus. The spicy sauce packed a little extra flavor to the roll, but it wasn’t pronounced. Overall, a very light-flavored roll with a good blend of textures!

Summer Maki

Masago, tuna, yellowtail, cilantro, green pepper, avocado, chili oil, spicy sauce, and lime juice

Tasty Factor: Fresh and flavorful! Oysy Oysy! The more I ate this roll, the more I loved it. I thought I would hate the cilantro in it, but instead it worked incredibly well with the lime juice and chili/hot sauces to create a complex blend of flavors! I could definitely taste all the different components, and appreciated all the colors represented inside the roll. Only complaint – chewy, soggy seaweed.

Of course I downed most of the ginger as I couldn’t help but miss GC!   I also couldn’t QUITE understand why the appetizers and entrees came all at once, but hey! It was all yummy.

Dinner was followed by a trip to Trader Joe’s, where I was warned that the Trader Joe’s pumpkin butter might not be as life-changing as it looks, but that the mini vanilla meringues were darn delicious. Of course I took the advice. YES! Do gotta do this more often Jenn!

Lucky’s RATINGS

Taste: 4/5

Originality: 4/5 (Love Oysy’s huge array of appetizers and the more “interesting” maki rolls)

Plating: 3/5 (Japanese restaurants tend to be incredible at doing this, so Oysy didn’t quite stand out when it comes to Maki, but I enjoyed the flames from our Flaming Dynamite!)

Value: 3.5/5 (Dinner came out to be ~$20/person. Not horrid for sushi but not awesome considering the small sizes of the dishes!)

Service: 3.5/5 (Our server was cool and knowledgeable but nothing amazing)

***

And when I got home, it was Apple Pie Time! I’d been craving this for ages but no store-bought pie ever puts enough apple in the pie! I hate when I get a 50/50 ratio of crust and overly-sweet filling. Best solution: bake your own.

When You’re Lazy Apple Pie

1x Pillsbury Doughboy pie crust (yes, this was the cop-out)

5 large honey crisp apples, sliced thinly

¼ cup brown sugar

¼ cup white sugar

1 Tbs lemon juice

2 Tbs all-purpose flour (makes the oozing “sauce” by absorbing juices from the apples)

2 Tbs cinnamon (and any other spices you want!)

DIRECTIONS: Mix all ingredients (ex pie crust) in a bowl. Roll out dough in a 9inch pie dish. Top with filling, Cover with another layer of dough. Bake for 50 minutes till golden brown. ENJOY topped with ice-cream of your choice!

Taste Test: I never understood why people put butter in their apple pie filling! Our pie was sweet, tart, and complete with gooey apple-cinnamon ooze! The thinly sliced apples were softened but still a little bit crisp (read: not mushy). I love that the pieces absorbed all the flavor of the cinnamon but had a balance of tartness and sweetness from the fruit. If I re-made the recipe, I would make my own “healthy” pie dough…I wasn’t wowed by the Pillsbury dough as it got soggy and wasn’t as flaky as I thought it would be! All the fat but none of the upside to store-bought dough! Guess you gotta pay for being lazy huh?

Apple pie is never complete without ice-cream.

My choice for the night - Breyer’s All-natural Extra-Creamy Strawberry Cheesecake Ice-cream

Stats (per ½ cup): 120 Calories, 3.5g fat (2g saturated), 60mg sodium, 20g carbs, 20g sugar, 3g protein

Review: 8/10. I really love this ice-cream. I’m actually NOT a fan of New York cheesecake, mainly because I feel like its overly-dense, rich texture. However, this is NOTHING like it. The ice-cream has a light “cheesecake” flavor and is swirled with thick strawberry jam which offers the kick of tartness that tones down the sweetness of the ice-cream base. It’s not as thick as Edy’s slow churned or the clearly more “indulgent”/fatty ice-creams, but it’s definitely NOT airy or mousse-like (like a lot of failed light ice-creams). Decadent but still healthy!

Price: $2.99 (on sale at Dominick’s)

And that’s a wrap! Thanks for reading.

What is YOUR all-time favorite ice-cream…and more importantly, why?

Apparently, what flavor your love tells a lot about your personality. I think mine has to be either coffee or mint chocolate chip…or Haagen Dazs strawberry!

Chopping Block Chicago: Seafood 101

Ever wanted to learn how to cook in a classroom kitchen setting? Ever noticed the price tag (RIDICULOUS) on those classes and decided to hold off on the class?

Well, Nick and I gave in to the temptation and splurged on a date to learn how to cook seafood at The Chopping Block here in Chicago. Thanks to a gift card Nick got as a birthday gift, we had 50% off. With the half off, the class was well worth it! (and so much fun!)

I even got my own chopping block “station” with my own set of recipes and a super sharp chef’s knife!

“Seafood 101″  Menu

Macadamia Nut Crusted Sea Bass

Pan Seared Salmon with Sesame Ginger Glaze and sticky rice

Grilled shrimp

Sweet potato, corn, bacon and chive succotash

Pineapple Relish

I hauled my lazy self out of bed at 9am on a Saturday to make it to class on time, which starts promptly at 10am. We arrived a little early and found this! Surprise! A breakfast granola with yogurt and fresh berries.

I immediately helped myself to some deliciousness while I made my name tag and we waited for other members to join the class. Though the yogurt was really runny, spiked with lots of honey, and went extremely well with the crunchy, slightly tart, cranberry-studded granola. Needless to say, this was only the first of 3 helpings.

I took some pictures of the huge kitchen we were cooking in. On the counters are 12 “stations” for all 12 students to chop and cook. The kitchen is actually much larger than it looks. I couldn’t capture the left side of the room.

Going further past these counters, there were 3 big wooden dining tables with chairs that made me feel like I was Goldilocks in the 3 bears’ cottage. Lots of natural lighting!

Before class started, we all washed our hands and put on aprons for obvious reasons. Then we went to work. The first dish we made was THE most Amazing Pineapple Relish. EVER. I can definitely get used to having all my vegetables washed, pitted, and peeled…Here were all our raw ingredients set up on the counter between the 4 of us.

It was basically pineapple salsa with a heck of a lot of ingredients (including cilantro, shallot, mint, mango, and a whole jalapeno!). It was a lot of fun working in a group of 4, slicing and dicing all the individual components then combining it! (I’m going to save the end product for the end because this was my favorite dish)

Next up, the Bacon, Sweet Potato, Corn Succotash.  In our group, Tom decided he was going to be in charge of cooking the dish and he did a mighty swell job of sauteeing all the ingredients. He was a huge bacon-lover.

The big hunks of bacon aren’t obvious in the picture, but there were plenty. While Tom cooked, Nick and I diced EVERYTHING (onion, garlic, chives, cilantro…). And we got to roast the poblano pepper!

I worked on my knife skills chopping up the chives. We were taught the “correct” method to chop vegetables and I was able to produce this mound of chives! I haven’t felt this proud of my knife skills in a looong time…or EVER for that matter.

I also got to be in charge of making the macadamia crust and crusting our Macadamia Nut Crusted Sea bass. As you can see, this wasn’t a particularly difficult crust to make. Simple simple ingredients.

I was sort of meticulous when it came to coating the fish fillet’s. We coated 4 fillet’s with 1 whole cup of roasted macadamia’s, panko breadcrumbs (unexpected but yummy!), flour, chives, and 1/2 cup of melted butter. A decadent crust it was!

We marinated shrimp, seared salmon, and made an amazing sesame ginger sauce to glaze the fish (no pictures, I was too busy dicing at the time). Before we knew it, everything was ready! And it was noon! Here was our other group mate Diane, de-panning (is that even a word?) our bass which was broiled in the oven.

When all the dishes were ready, we set all our goodies on the counter for one final picture, and then moved everything to the Goldilocks dining table so the four of us could dig into our feast. We didn’t even care what the other 2 groups were doing, we just ate and ate and ate.

ROUND 1! Here’s my plate of goods. Of course, there was a ton of salsa and shrimp and succotash. I am not embarrassed to say that I literally ate all of the pineapple relish after everyone else took their spoonful. It was DELICIOUS – refreshing, tart, sweet, fresh, but maybe a little too much cilantro. My tongue was numb after all the acid by the end of the meal.

My review of our Salmon: The sauce was the best part. Though we put an entire hunk of ginger in it, the flavor of the honey and mirin was able to counter that and bring out sweetness instead of fishiness. However, I would have liked my fish less well-cooked (we pan-fried it for too long!) The sesame seeds on top really do make a difference! Look at all those Chinese fermented black beans on top! Nom nom nom…

*Tip* When peeling ginger, use the curved edges of your spoon to scrape it off! Saves time and energy!

My review of our bass: Though I loved the fish – tender, flaky, and light, the crust was in general too heavy and a little disappointing. Surprisingly, the macadamia and panko didn’t give the crust much flavor, but did provide a good texture. The panko got soggy but the nuts were crunchy! I would have preferred my sea bass topless and eaten with a mound of pineapple relish!

My review of our succotash: Sweet potato’s browned on a pan with corn + bacon + roasted poblano pepper = flavor explosion. I actually didn’t feel that the bacon added much to the flavor of the dish, though it helped grease the pan! That night, we went home inspired to make sweet potato souccatash without bacon! Unfortunately, Nick bought a yucca instead (thinking it was sweet potato) and needles to say…we kinda failed.

My review of our Shrimp: You cannot go wrong with grilled shrimp that was marinated in olive oil. It tastes as good as it looks! They key is to have a sizzling hot grill pan when you throw them on. Char on grilled food is just…amazing.

Overall, it was an insanely fun class!

I learned a TON of cooking tricks, and I really ate a lot of delicious food. Our teacher Quincy was hilarious and everyone had a ball! I would totally do another class if only it weren’t so expensive. That best part is, NO NEED TO WASH DISHES!!! woohoo!!

Would I take another class at the Chopping Block?? Although I had a blast, I’d probably say NO - one class just to get the experience is enough! These classes are more fun when you go with someone else you know, but the price tag is too steep. An exception might be if there was a special occasion or if there was a specific class offered that was especially interesting to me and that I couldn’t find recipes online for.

Now if ONLY The Chopping Block will realize we are in a recession and adjust their prices accordingly! Let me know if anything looks good to you and you’d like the recipe. I’d be happy to share.

So now I ask you this, if YOU taught a cooking class, what would be on YOUR menu??

Giveaways around the blogosphere:

Click here for Mara’s Blogoversary Giveaway!

Click here for Coco’s Cracker Giveaway!

Click here for Missy’s Chip Giveaway!

Click here for Janetha’s Blogoversary Giveaway!

Accidental Vegan’s Kozy Shack

Nope, I’m not vegan and could probably never give up seafood or froyo, but more so lately than before, I’ve been experimenting with some vegan-friendly recipes that have successfully proven to me that Vegan food can be easy to make AND yummy!!! (not to mention wallet-friendly!)

***Ultimate busy woman’s dish***

Baked Crispy Barbecue Panko Tofu (Vegan-friendly)

Thanks to Asian Food Grocer & Foodbuzz, I was able to order some Japanese Panko breadcrumbs to make this dish! It only takes 3 ingredients, and 3 steps to make. Doesn’t get easier than that!

INGREDIENTS:

·         1 block Firm Tofu, sliced into 12 even rectangles

·         ¼ cup Korean Barbecue sauce or any other BBQ sauce of your choice

·         1 cup Panko Breadcrumbs

Instructions:

1.       Marinade sliced tofu in BBQ sauce for 1 hour in fridge

2.       Preheat oven to 420 degrees. Dip Tofu in heap of Panko breadcrumbs (I put mine in a deep tupperware), flip tofu so crumbs cover all sides. A single layer is sufficient for crispness.

3.       Arrange on baking sheet and bake in oven for 20-30 minutes until sides start to brown.

My Critque: This tofu is the perfect blend of crispness from the panko and the soft, comforting moistness from the hot ‘n steamy tofu. The marinade and panko together give the tofu a pleasantly sweet and savory taste, and does not require additional sauces or flavor whatsoever. I love that there is no chewy or rubbery surface like the tofu skin can get when baked without panko, but instead it is lightly crisp (not crunchy) on the outside, yet warm and soft on the inside. *sigh* yum. Plus, there’s hardly any work involved in making this dish! Here they are fresh out of the oven!

*** For your dessert course***

Cinnamon Pumpkin Flax Cake-Bread

I baked this for a vegan co-workers birthday and surprised myself at how delicious vegan baked goods can be – even without animal products!

INGREDIENTS

• 2 tablespoons flax seed meal
• 6 tablespoons milk (I used vanilla almond milk)
• 3/4 cups brown sugar
• 1 cup + 1 Tbs canned pumpkin puree
• 1/2 cup applesauce (I used no sugar added)
• 1 cups all-purpose flour
• 2/3 cup whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• Pistachios and walnuts (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×5 inch loaf pan.
2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
3. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, spices. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan. Top with nuts if you like!
4. Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

My Critique: I couldn’t believe something made without a single drop of oil, butter, or eggs could produce bread SO darn moist (It even wowed the non-vegans in the office!). Oh the power of pumpkin! I love the mild flavor of the pumpkin in this bread, and it’s a tad on the sweet side, but otherwise, this is a simple, fragrant, natural-tasting bread that’s good for you too! I would add chocolate chips, raisins, or nuts to bolster the texture and flavor to spice it up for the pickier palate.

***

And now,  how about a review of the new

Kozy Shack Limited edition Pumpkin Pudding & Pie Filling!

I figured that it’s time to try something pumpkin now that the rest of the blog world has erupted in pumpkin mania! Thanks to Michelle and Kozy Shack for making these tastings possible!

This product is both a pudding and a pie filling that can be baked into a crust for pumpkin pie. Imagine how much time it’ll save ya!! I of course, ate it as if it were yogurt and topped it with cereal, milk, and dried fruit.

Ingredients: milk, pumpkin, brown sugar, cream, modified food starch, eggs, salt, allspice, carrageenan

Flavor: The first few bites were bliss – sweet cinnamon, pumpkin, and a rich velvety texture. The second phase…beginning to be overwhelmed by yolky creaminess. Phase 3, I know I have to stop eating this before something bad happens. Too thick, too eggy, creamy and dense in one go puts a stop to my tasting.

Overall: 7/10. I wanted to love this pudding, but it was not meant to be eaten in less than 1 serving at a time, and definitely benefits from some acidity. Which is why when I eat my pumpkin pudding, I eat it with dried apples (and it is a match made in heaven)!

***

Kozy Shack Simply Well Puddings

What makes them good for ya you say? At only 100 calories a cup, a simple ingredient list you can pronounce, fortified with vitamin E, D, AND fiber, the Kozy Shack Simply Well product line is a snack you should definitely check out if you’re a pudding fan! Their creative flavors distinguish the products from the pack and include: Dark chocolate, French vanilla, Green Tea Chai, Lemon Ginger, and Pear Mangosteen.

Simply Well Dark Chocolate Pudding

Ingredients: Lowfat Milk (vitamin A and D), Sugar, Modified Tapioca Starch, Cocoa Powder, Inulin (Natural Dietary Fiber), Natural Colors and Flavors, Salt, Cocoa Extract, Carrageenan, Vitamin E Acetate

Flavor: I was thoroughly impressed with this pudding. If you like dark chocolate and cold, creamy textures, you will like this product! This pudding is nothing like the artificial, grainy, overly sweet chocolate puddings I have had in the past. It was NOT overpowered by a milky or eggy flavor (something that I tasted in the lemon ginger flavor) and definitely an indulgent-tasting, decadent treat that I would consider “good” for me. Yup, I ate it atop a bit of vegan pumpkin bread. YUM.

Overall: 9/10. I’d definitely buy this again.

Simply Well Lemon Ginger Pudding

Ingredients: Lowfat Milk (vitamin A and D), Sugar, Modified Tapioca Starch, Inulin (Natural Dietary Fiber), Eggs, Natural Flavors, Salt, Ginger Extract, Carrageenan, Vitamin E Acetate, Beta Carotene (color)

Flavor: This pudding tastes almost like a sweeter, eggier lemon meringue pie…except lacking in tartness and heavy on the milk. The creamy consistency of the pudding was rich and comforting, while the light ginger flavor reminded that this was in fact supposed to be health food. While the pudding was pleasant at best, I wish it had a little more acidity to offset the cream and egg flavor.

Overall: Not jumpin’ up and down about this flavor. When I think lemon-ginger, I think light, but the dairy and eggs in pudding make it a little heavy and dense for me personally. The added fiber and health benefits of ginger redeem it a little bit.

***

LAST but not least, winners of the ZenSoy giveaway…

#71: The Skinny Plate

#77: Ellie from Inside I am Dancing

Congratulations ladies!!!

Hot Chocolate Riots. (Pstt Giveaway)

Hot Chocolate Time!

No no, not the drink, but an actual restaurant!! If you remember the Chicago Food tour I went on, we tried the milk chocolate hot chocolate from Hot chocolate and were intrigued by the award winning pastry chef & owner of the cute shop! Check out their wall of awards!

How about using a $10 off a la card towards a $22 brunch for 2? Great deal once Nick and I split the bill at $8 a person, plus we even got dessert.

We started off with some cubes of cinnamon streusel pound cake when greeted by a host at the door. (Sorry, too many people watching to take a picture of the tray!)

Nick went for the Buttermilk Biscuit – a sandwich with Gunthorp Farms sausage patties scrambled eggs and aged cheddar

The plate was rather small for the biscuit, but I could tell that doesn’t matter at all to Nick. He devoured the biscuit in NO time and loved it. He’s REALLY picky when it comes to biscuits, and this one was apparently butter, flaky, and fresh. Nick couldn’t stop talking about the sausage all weekend, about how luscious it was and how much he wanted to eat more of it. Hehehe

I tried the potatoes on the side, and while there wasn’t a lot, they were well seasoned and peppery. It was roasted to perfection with a crunchy skin but a tender core. YUM. I also appreciated the fact that it wasn’t drenched in oil.

My selection was a special I guess and can’t be found on the online menu! I’m guessing it’s seasonal and switches off the menu depending on the month/season.

Here was the Turkey – Kaiser roll, apple butter, apple slaw, roasted turkey

Looks nothing like a Kaiser roll? Muhaha That’s right! I had the Kaiser switched to pumpernickel (because I’m obsessed with dark colored bread). Let me say this, I never imagines fruit would be yummy in a sandwich, but I am now looking at sandwiches in a whole new way!

The turkey itself was moist, flavorful, and comforting – kinda like Thanksgiving. The apple slaw provided a sweetness and crispness, while the apple butter provided…well…almost nothing because there was so little of it. So overall, while the flavors rocked, the entire sandwich was just way too dry (the bread kept scraping the roof of my mouth…grr).

We asked for a dessert menu, but apparently there is none at brunch. Our waitress suggested we order the donuts, but we decided to take a cookie each to go.

Their mini-cookies were $0.75 a piece, but we wanted to try the “famous” desserts from hot Chocolate since the owner has won so many awards! I got the Oatmeal Raisin and Nick got the chocolate chip. Let’s just say, these cookies were good (a typical bakery cookie. You can get one from Panera), but not worth the money.

RATINGS

Taste: 3.5/5

Originality: 3.5/5 (Has regular brunch items but some have a lil twist)

Plating: 3

Value: 4 (with a la card) but a 3 without the $10 discount

Service: 4

Last word? We both enjoyed our dishes and would go back again to try the dessert, but won’t be ordering cookies again from there.

***

OHHH Sweet Riot!

Sarah and the Sweet Rioters have brought a “piece-ful/peaceful” chocolate concept to help us fix the world! Thanks to Sarah, I was fortunate enough to sample their chocolate products – all of which I have to say, I adore. I’m very picky with my chocolate (I refuse to eat Hershey’s chocolates), but Sweet Riots all-natural, delicious, and environmentally friendly artist designed reusable packaged chocolate has won me and my sweet teeth over.

Oh and did I mention they are dairy free?? Check out their site here for more information!

I call these, “Nibs in Tins”

I believe I’ve found a semi-permanent dark chocolate fix. With only 1-2 calories in a nib, the Sweet Riot chocolate covered cacao bits are a fantastic sweet tooth satisfier. The adorable tin cans they come in also helps, but more than anything all 3 “flavors” taste great, all different though, but great! I now use my empty tins to store coins and bobby pins in my purse!

All tins have roughly the same stats as follows:

Flavor 65 “100% dark cacao nibs dunked in 65% dark chocolate” & Flavor 50: 100% dark cacao nibs dunked in 50% dark chocolate”

Review: I’m lumping these two flavors together because they are very similar to me. While I like my chocolate dark (the darker the better), I really though the Flavor 50 was an excellent balance between feeling like you’re eating sweets, while still getting the only slightly bitter dark chocolate aftertaste. The 65 I tried was slightly more bitter than the 50, but wasn’t quite as delicious as the 70. You’ll see why!

Flavor 70: 100% dark cacao nibs dunked in 50% dark chocolate”

Review: This flavor 70 is my favorite because in addition to all the same ingredients used in flavor 50 and 65, this batch gets a spike of natural coffee flavor. I’m tellin’ you, it MAKES the chocolate. I fell in love after the first piece because the coffee flavor was noticeable and rather addictive. (I almost though there was coffee liquor in there before I looked at the ingredients!) There is no hint of the chocolate being too dark or bitter, in fact I thought it was perfect. This is definitely the flavor I would buy if I order from Sweet Riot!

Now…for the Unbars

Unbar 65: “65% dark chocolate with crunchy cacao ‘peaces’”

Per bar (4 pieces): 190 calories, 14g fat, 19g carbs (7g saturated), 2g fiber, 10g sugar, 3g protein Ingredients: Cacao Mass, Sugar, Cocoa Powder, Cacao nibs, Cocoa butter, Soy lecithin and natural flavor

Review: With only 48 calories per chunk, this chocolate is a perfect blend between indulgent and a little candy-bar like because of the little bits of crunchy cacao pieces scattered throughout. It isn’t as creamy or smooth as your Godiva or Giradellhi’s due to lack of dairy, but it is still yummy and has more natural, high quality ingredients. I can definitely see myself eating something with an even higher % of cacao content, and maybe flattening the height of the chocolate squares a little might make eating it easier on the jaw?

Unbar 70: “70% dark chocolate with crunchy cacao ‘peaces and plump raisins’”

Per bar (4 pieces): 180 calories, 14g fat, 19g carbs (7g saturated), 3g fiber, 11g sugar, 3g protein. Ingredients: Cacao Mass, Sugar, Cocoa Powder, Cacao nibs, Cocoa butter, Soy lecithin, Raisins, and natural flavor

Review: This is definitely dark chocolate all right, but with the (seriously) sweet plump raisins inside, it make this decadent treat a little more fun. I found it crumbly and like Unbar 65, a little too “tall” to bite into comfortably. Again, this is all-natural dairy-free chocolate so you won’t be finding that creamy chocolate texture.

Overall: One product has risen to the top, and that would be the tins of cacao nibs. I’m going off to buy my Flavor 70 nibs now! By the famous words of Sarah and her Sweet rioters, “Piece” out!!

Retail Price: $19.99 for a 3-pack/boxes of nibs

My cost: Free Sample from Sweet Riot

and of course, don’t forget about the Zensoy Pudding AND soymilk giveaway!!!! and another Grazin’ Giveaway right here.

Sunny KIND of pancakes

If you haven’t entered the ZenSoy pudding & soy milk giveaway, click HERE!!!

There will be 2 winners!! Giving things away makes me happy. 

***

In spirit of giving away things…how about a recipe? And some long over-due reviews.

Hemp-ed Up Mango macadamia Buckwheat Pancakes

Ingredients:

½ cup WF Buckwheat pancake and waffle mix

½ cup all-purpose flour

1 egg (or 2 egg whites)

½ cup vanilla soy milk (or any milk substitute you want)

½ tsp baking soda

1 tsp Manitoba Harvest hemp seed oil (or any other oil substitute) *optional*

1 tsp Manitoba Harvest golden milled hemp seeds *optional*

1 KIND PLUS Mango Macadamia Bar, crumbled

Be warned: This is a powerhouse breakfast and is yummy served with maple syrup and a fried egg

To do:

1. Mix all dry ingredients in a large bowl. Mix all wet ingredients in another. Pour all wet into dry. Incorporate briefly being sure not to over-mix.

2. Heat up a pan, drop your cake batter and sprinkle KIND bar pieces over the top

3. Flip when bottom is brown.

4. Remove from pan when the other side is browned.

5. Serve with Maple syrup!

Review of the pancake: As you can see, this is a dense and thick pancake, but yet not too doughy. I love my pancakes fluffy, but I find that the only fluffy ones I make aren’t high scorers in the nutrition department…any of you guys have a recipe for me??!

I scatted the KIND bar evenly throughout the pancakes, so every bite gets you a bit of nutty, tropical sunshine! To be honest, I didn’t taste the oil (which was murk green in col0r) but I definitely tasted the chewier texture of the hemp seeds in the pancakes.

Thank you Manitoba Harvest for sending the hemp seed oil and seed samples.

***

A note about HEMP!

• Although hemp originates from the same plant genus as marijuana, the strains of the plant are verydifferent to its cousin!
• In terms of its nutrient content, shelled hemp seed is 34.6% protein, 46.5% fat, and 11.6% carbohydrate.
• Hemp seeds provide both of the essential fatty acids (EFAs) needed in the human diet–linoleic and alpha-linolenic acid–as well as a complete and balanced complement of all essential amino acids.
• Hemp oil has more EFA’s than flax!
• As a natural fiber, hemp is known as one of the longest, strongest, and most durable of the bunch. It is also one of the safest natural resources to maintain, as cultivation methods require no ecologically damaging chemicals, herbicides, or pesticides.

To Learn more about hemp products made by Manitoba Harvest, click here. 

***

KIND PLUS Bar Review Time – Mango Macadamia

(Click here to check out the KIND bar website)

Ingredients: Macadamias, Mango Pieces (Mango Puree, Glycerine [Natural], Citric Acid [Natural], Potassium Citrate, Pectin, Vegetable Gum), Honey, Glucose, Coconut Chips, Coconut Shredded, Puffed Rice, Soluble Dietary Fiber (Maize), Calcium Sulphate, Natural Flavor VITAMINS: Folic Acid, Cholecalciferol (Vit D3)

Nutritional Stats: Calories 190, Total Fat 12g (Saturated Fat 5g, Trans Fat 0g, Monounsaturated 7g), Sodium 20mg, Total Carb. 20g, Dietary Fiber 3g, Sugars 15g, Protein 2g

Raves: Definitely the sweet yet tart flavor contrast between the mango bits and shredded coconut chunks. Crunchy macadamia’s and the tiny pearls of cereal are held together by a syrupy sauce that is definitely leaning toward the sweet side. I’m glad it’s not too sticky because I like to peel my bars apart and eat the pieces bit-by-bit.

Rants: I’m just not a big fan of the gritty dried-coconut texture, but if you get past that, I have no other rants about this bar. Maybe that it’s a little sweet and not as nutritionally “powerful” as some of the other KIND bars considering it has 190 calories, lots of nut fat, but not much protein (not filling).

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Late July Organic Cookies

Now for a review on the samples of Late July cookies from the Jessica. Like I promise, I am brutally honest about how I feel about food products so let’s just say while I really want to RAVE about the white chocolate cookies, the milk chocolate ones didn’t quite float my boat.

Late July Organic’s newest products I’m reviewing were created by the founder herself and her two young sons. All of Late July’s products are produced without synthetic pesticides, chemical fertilizers, genetic engineering, antibiotics or added growth hormones.”

From their website, “7 different endangered animals are featured on the cookies and 10% of the profits go to the Jane Goodall Institute to help with their efforts in endangered animal awareness.

These Mini Sandwich Cookies contain:

• No trans fat
• No hydrogenated oils
• No high fructose corn syrup
• No artificial flavors, colors or preservatives, and are
• Lacto (dairy) vegetarian.

Mini Milk Chocolate Sandwich Cookies

We make real milk chocolate using a blend of organic cocoas, milk and extra calcium to create this irresistible flavor combination. The milk chocolate is then sandwiched between two bite size vanilla cookies packed with whole grains for an irresistible combination.

Stats (per 10 cookies): 130 Calories, 6g fat(2.5g saturated), 85g sodium, 19g carbs (1g fiber, 8g sugar), 2g protein

Flavor & Texture: I didn’t quite care for these cookies because they were rather bland in the flavor department. I was perhaps hoping for more of a vanilla cookie flavor with a hint of chocolate found wedged between, but instead found myself wishing for more. However, texture-wise, this was a crumbly cookies with the perfect “Oreo-like” texture (if Oreo’s came in mini sizes) and the filling was rather icing-like and sticky in texture.

Overall: If you overlook the “light” flavors in the cookie, this would be a wonderful sweet snack. They are adorable in size and in design, easy to package up and take to places, and are the perfect bite-size treat. Plus, there are so few manufacturers who use “organic whole wheat flour” as the #1 ingredient. I just wish there was more cocoa flavor in the chocolate filling and perhaps SOME kind of flavor in the cookie itself (vanilla would be good!).

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Mini White Chocolate Sandwich Cookies

We take rich, white chocolate and blend it to perfection, pack it with extra calcium and then sandwich it between delicious mini whole grain chocolate cookies.

Stats (per 10 cookies): 140 Calories, 7g fat(2.5g saturated), 85g sodium, 18g carbs (1g fiber, 9g sugar), 2g protein

Flavor & Texture: My healthy mini-cookie of choice for sure! I liked the light cocoa flavor in the mini-whole grain cookies, paired with the ever-so-unnoticeable white chocolate flavor of the cream makes this sandwich fun to eat layer by layer. I didn’t even realize that this cookie is 100% whole wheat!! The cookie itself is crisp yet crumbly, and the filling is rather icing-like and sticky.

Overall: I would totally buy this cookie again, especially over the mini milk chocolate sandwiches. They have only 10 more calories per serving, but much more fun and delectable o eat! They even make a great topping on treats like green tea frozen yogurt!

For a full page on nutritional stats and ingredient list, please click here.

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Nature’s Pride

Last but not least, something ya’ll are probably tired of seeing online by now – Nature’s Pride Bread sent from the Foodbuzz featured publisher program!

So the bread we food publishers got came from their line of “hearty breads.” It includes other delectable flavors like stone ground whole wheat with honey (um Hi! May I have some of that please??), Healthy multi-grain, Double fiber 100% whole wheat, Country white, Country Buttermilk, and Country Potato.

“Nature’s Pride™ bread is 100% natural with no artificial colors, flavors or preservatives. And of course, no high fructose corn syrup.”

*Disclaimer*: I Like my bread heartier and nuttier! Multi-grain, pumpernickel, rye’s, and the” lightly sweetened with honey” breads are my favorites! I also tend not to do so well with the tiny 45 calories breads because they often lack the grainy texture, dry up too quickly, and don’t fill me up.:) Call me a monster.

The 12 grain bread

Stats (per slice): 120 calories, 2g fat, 180mg sodium, 20g carbs (2g fiber, 3g sugar, 4g protein)

The bread itself was soft, fluffy, and floppy before you toast it. More importantly, the 12-grain has my favorite kind of nutty, nubby texture that comes from grains.

The whole wheat bread

Stats (per slice): 110 Calories, 1g fat, 210mg sodium, 20g carbs (3g fiber, 4g sugar), 5g protein

This bread has the gritty texture I enjoy from using 100% whole wheat. It’s one of those breads that you know not to look for “smoothness” because you want that extra fiber! It is less sweet than the regular WW breads that I’ve ever tasted

My combination – an almond butter and jelly sandwiched between two different types of bread!

(Side note to self – I had to refrain from slathering on a ton of almond butter. Don’t mean to turn this review into one about the almond butter and jelly, but I DEFINITELY prefer my sandwiches with peanut butter and with chunkier fruit preserves!)

Overall review – I really like both these breads toasted simply because I love crusty crust! It was fun to get two different textures from the different breads – grittier from the whole wheat, and nuttier from the 12 grain. However, the WW bread definitely has better stats (marginally), with 1g more protein and 1g more of fiber per slice. Which kind I buy would depend on what I’m feeling that day – chunkier or grainier? Thanks Foodbuzz, and Thanks Nature’s Pride!!

If I had never tasted uber-grainy bread such as Dave’s Killer Bread, I would definitely pick up Nature’s bread again, however, Dave’s bread has a special spot in my heart. Dave’s an Trader Joe’s sprouted bread.

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Now back to the GIVEAWAY!

and in case you’re looking for more, here’s Janetha’s!

Soy I Giveaway…Magical Froyo & Biscotti

WHY is frozen yogurt so expensive?? (If you’re here for the giveaway, scroll to the bottom, but I highly suggest you don’t. Yup, that’s a warning…)

Speaking more specifically – frozen yogurt places in Chicago. (If only there was Yogurtland here. $0.30 an ounce of taro frozen yogurt = heaven)

At Chicago’s Berry Chill, you get a small cup of flavored froyo with NO toppings for $3.99 (not including tax). Add $1 and you get 3 toppings. $4.99 – what a steal. I think I’ll walk across to subway for a meal thank you very much. (Btw, you’re looking at an $8 fro yo)

At Red Mango, you can get a small green tea froyo (toppingless) for $3.50 or so. Add $0.50 PER topping.

Yet, when my frozen yogurt craving calls, there is no place to satisfy this yearning but at these overly-priced (albeit yummy) chain stores.

Say I ate froyo once a week for a year…A SMALL, naked frozen yogurt from any store in the neighborhood.

$3.50 x 52 weeks = $182 Holy Cow.

In 5 years, I’d have spent $910!!! Plus Chicago tax of $91 (at least) = $1001…plus gas money to get there, plus time spend waiting in line, plus an occasional TOPPING!! Dare I dream…

ENTER my savior - a Cuisinart ice-cream/froyo machine.

ENTER 1/2 a tub of vanilla yogurt + 2 tbs Green tea powder.

Simply mix the ingredients together, throw into ice-cream machine. Churn 20 minutes. Place in bowl. Top with mochi. (recipe to come – only if you want!)

Obviously, this is green tea flavored boba tea mix. To keep flavors more “pure”, go for a pure green tea powder and add honey (or any other sugar replacement) to sweeten. Ta Da!!

Review: This is a truly THICK and creamy frozen yogurt. Sweet, a little tart, and very green tea-ful! You can modify the amount of green tea powder to your liking, and VOILA, this is authentic, better-than-Red Mango green tea frozen yogurt. Promise!!

I churned it for 30 minutes, which is why it’s more solid and appears more ice-cream like. If you don’t like green tea, substitute the green tea powder for Espresso powder, taro powder, earl grey tea powder, whatever you want!!! I ate it all…nom nom.

You will be making frozen yogurt for the rest of your life, for <$182. Plus you get the freedom of making ANY flavor you want!!! Great steal, no?

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If you’re anything like me and you LOVE to eat your fro yo with something on the top, try this recipe! I swear, if smells and tastes could kill, this biscotti would be in jail.

Healthified Honey-Almond Biscotti

makes 2 logs of ~20 pieces of biscotti cookies

1 1/4 cups all-purpose or whole wheat flour
1/3 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (I like to double to 1 tsp)
1 large egg + 1 egg white
1/2 tablespoon finely grated lemon zest
1 tablespoons honey
1/2 cup crushed almonds
powdered sugar, for rolling

Part I:

1. Preheat the oven to 350°F and line a cookie sheet with parment paper

2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and cinnamon.

3. In a separate bowl, whisk eggs, lemon zest, and honey together. Add to flour mixture with the almonds. Stir till stiff dough forms. (as seen below. I didn’t add any more liquid to it after the picture was taken.)

4. Scrape the dough onto a lightly sugared work surface and divide it into 2 chunks. Shape and roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.

5. Place logs  several inches apart (the logs will double in width) on cookie sheet.

Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.

Part II:

6. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch pieces. (Check out the texture inside the biscotti!)

7. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Flavor & Texture: The flavors are complex. Before biting, you smell the fragrant lemon zest with a light touch of cinnamon. The crust crumbles gently in your mouth while the center of the biscotti is moist and crunchy from the almonds. Each bite is filled with the sweet combination of lemon, honey, almond, and cinnamon. Absolutely addictive.

Overall Review: This recipe is so worth the effort!!!! It’s oil/grease free, full of good fiber, nut protein, and a zesty, fresh flavor!

Now you have plenty of reason to STOP buying store-bought cookies and ice-cream…and move the production plant into your own kitchen!!!

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GIVEAWAY!

My next project? Using Pudding to make fro-pudding! (Stay tuned) Hence…The giveaway.

2 WINNERS will each receive:

1x 4-pack  Zensoy Puddings of YOUR choice

1x Zensoy soymilk/milk

A slew of coupons from:

MaraNatha, Arrowhead Mills, and Lightlife Tempeh!!

All you have to do is…

1. For 1 point, comment below with a suggestion of THE most creative frozen yogurt OR ice-cream recipe you’d make if you had an ice-cream machine. (An extra Brownie point if you actually give me a recipe!)

2. For 3 points, you gotta do #1 and link back to this post on your next post. OR add me to your blogroll. (If you do both, you get 5 points!)

Giveaway ends midnight, October 12th, my brothers 22nd Birthday!!