Eggnog Smoothie Bowl: #SafeNog

It’s beginning to taste a lot like Christmas! Eggnog Smoothie Bowl, #safenog via cape fear nutrition
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

… 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…

pasteurized-eggs

 

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 Total Time 25 mins
Serves (serves 2)     adjust servings


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

Instructions

  1. 1. Preheat oven to 450 degrees F
  2. 2. Using a knife, score shell of chestnut around 2/3 of the perimeter of the nut.
  3. 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.
  4. 1. Combine chestnuts, milk, yogurt , pasteurized egg, salt and cinnamon in a high powered blender and process until smooth.
  5. 2. Pour into 2 bowls. Top with crushed ginger snaps and sprinkle with additional cinnamon.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 290 kcal Calories from fat 31
% Daily Value
Total Fat 3.5g 5%
Saturated Fat 0.5g 3%
Cholesterol 75mg 25%
Sodium 200mg 8%
Carbohydrate 50 g 17%
Dietary Fiber 2g 8%
Sugars 31g
Protein 14g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Pumpkin Custard with Spiced Whipped Cream

A holiday dessert that packs in fall flavors and 10 grams of protein per serving.Pumpkin Custard with spiced whipped creamDisclosure: I received free samples of siggi’s yogurt mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.

How do you decide what to serve over the  holidays? Are you a traditionalist? Or a trendsetter? I tend to favor time honored flavors, but I’m  in favor of new twists on classics. A food won’t make the cut to be served on my holiday table, unless it’s delicious. But there’s also this, the health aspect, cause I care about what I feed my family, friends and myself.

So what about making delicious foods healthier? That’s what the Recipe Redux is all about. Come to find out, it’s the story of siggi’s Icelandic yogurt, aka Skyr. In 2004, Native Icelander Siggi Hilmarsson, was filling his own need for the wholesome yogurt native to his homeland (made with simple ingredients and without too much sugar) when he first recreated skyr in his own NYC kitchen. Today siggi’s is a nationwide brand, boasting a fact that makes me a HUGE fan: it has more protein than sugar! Each carton (5.3 oz.)  provides 14 grams of protein. As someone who tries to maintain an optimal intake of protein daily, a key factor in helping to preserve lean muscle mass, discovering siggi’s yogurt is a dream come true!

Siggi’s  makes meeting my  protein requirements at breakfast easier and I like using it  as an ingredient to boost the protein content of foods like smoothies, custards, dips and soup. Here’s my latest creation , Pumpkin Custard with Spiced Whipped Cream…Pumpkin Custard with spiced whipped cream

This custard brings the fall flavors of pumpkin, maple syrup, cinnamon and ginger together in one dessert. Try it with a  molasses cookie, and  it’s a combo you can’t beat. Although I can’t make the claim this dessert is  low in sugar, I am proud to share these facts about the nutritional profile: each serving clocks in at 200 calories and provides 10 g protein,  6 grams fat, 0 grams trans fat, and   25 % of the Daily Value of Calcium. Keep the holidays healthy and stock up on siggi’s yogurt for meals, snacks and to use in this holiday recipe.

Pumpkin Custard with spiced whipped cream

Pumpkin Custard with Spiced Whipped Cream

Serves 6     adjust servings

 

Ingredients

for the Pumpkin Custard

  • 1 large egg
  • 1/ 2 cup sugar
  • 2 level tablespoons cornstarch
  • 1 12 oz can evaporated skim milk
  • 1 tablespoon butter
  • 1/2 teaspoon lemon zest
  • 2 containers (5.3 oz each) siggi's Pumpkin & Spice Skyr
  • Garnish: 1/4 cup crushed pumpkin kernels (optional)

for the spiced whipped cream

  • 3/4 cup whipped cream
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon ginger, ground

Instructions

  1. 1. In a medium saucepan combine the egg, sugar and cornstarch. Beat with a wire whisk until the sugar has dissolved and the mixture is smooth (the mixture may appear dry at first, but will become liquid as you beat it).
  2. 2. Place the evaporated skim milk in a microwave safe measuring cup and heat 2 minutes on high until hot to the touch. (This step will reduce the cooking time.)
  3. 3. Whisk the milk into the egg mixture while the pan is set over low to medium heat.
  4. 4. Cook, whisking constantly, until the mixture looks curdled, keep beating with a whisk until the lumps are incorporated into the pudding. (About 20 minutes.)
  5. 5. Remove from heat and stir in butter and lemon zest. Allow to cool completely.
  6. 6. Add siggi’s Pumpkin & Spice skyr. Stir to combine. Can be made 3 days in advance and stored in the refrigerator.
  7. Serve with 1 Tablespoon spiced whipped cream and garnish with crushed pumpkin kernels.
  8. Beat whipped cream, maple syrup, cinnamon and ginger in a bowl until soft peaks form.

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Recipe Notes

 

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 174kcal Calories from fat 54
% Daily Value
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 43mg 14%
Sodium 44mg 2%
Carbohydrate 31g 10%
Dietary Fiber 0g 0%
Sugars 25g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g


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