It’s beginning to taste a lot like Christmas!
Disclosure: I was asked to participate in the #SafeNog consumer campaign for Safest Choice Pasteurized Eggs. I was compensated for writing this post. Opinions are my own.
This post is for those of you committed to sticking to your fitness routine and eating right during this festive season. Last year at this time, I showed you how I stay fit and enjoy the taste of eggnog! Because it’s become fashionable to eat smoothies with a spoon, I’m thickening up that eggnog recovery smoothie, and after a bout of exercise, I’m taking advantage of the anabolic window with this …
… eggnog smoothie bowl. Each serving provides me with high quality protein important to preserve lean muscle mass (and even stimulate new muscle growth), carbohydrates necessary to get ready for tomorrow’s workout, and dose of healthy fats for cardiovascular health. The flavor is authentic because it’s made with fresh ingredients including roasted chestnuts and fresh, raw eggs. Now you’re probably asking, Why would someone concerned with health and fitness eat raw eggs? Because of these…
SafeEggs Pasteurized Eggs makes consumption of raw eggs safe by eliminating any risk of Salmonella without changing the nutrition or flavor. As a matter of fact, I not only use these in my nog smoothies, I use them in all of my favorite egg dishes such as this version of Caesar Salad, my Dutch Pancake , and Spaghetti n’ Eggs with Tomato Paprika Sauce. I also use them in my favorite holiday baked goods, because I want peace of mind when licking the spoon! (Do you lick the spoon?)
I began using SafeEggs because they are pasteurized, which is an all-natural, gentle warm bath pasteurization process. I continue to use them because they have a farm fresh taste. Safeeggs come from chickens that are raised hormone free, antibiotic free and are vegetarian fed. It’s no surprise that they have earned the Seal of Approval for exceptional flavor and culinary performance from the nation’s largest organization of professional chefs, the American Culinary Federation (ACF). By now your probably asking, where can I buy SafeEggs? Click here for a store locator.
After your workouts, while you’re spooning this seasonal recovery smoothie, please join me and other foodies in the Safest Choice Eggnog Campaign by:
• Participating in online conversations between now and December 24 (using #SafeNog) to share tips, advice, ask questions, and find recipes.
• Entering the Instagram photo contest using #SafeNogPhotoContest on your Instagram photos that are about holiday baking. Contest runs from Nov 30 to Dec. 14. The winner will receive a eggnog ‘bartender’ kit and will be chosen via random drawing.
Eggnog Smoothie Bowl
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients (serves 2)
- 1/4 cup steamed and peeled chestnuts (about 12-14)
- 1 cup skim milk
- 1 cup vanilla nonfat vanilla yogurt
- 1 SafeEgg Pasteurized Egg
- pinch of sea salt
- 1/2 teaspoon cinnamon + more for topping
- 2 crushed ginger snaps
to prepare chestnuts
1. Preheat oven to 450 degrees F
2. Using a knife, score shell of chestnut around 2/3 of the perimeter of the nut.
3. Arrange nuts in a single layer on baking sheet and bake for 15 – 20 minutes. (The outer shell of the chestnut should open like a clam.) Peel shell along inner membrane. Use immediately or store in a air tight container.
for smoothie bowl
1. Combine chestnuts, milk, yogurt , pasteurized egg, salt and cinnamon in a high powered blender and process until smooth.
2. Pour into 2 bowls. Top with crushed ginger snaps and sprinkle with additional cinnamon.