While this week has already been frightful enough for our friends in New York and along the East Coast, and we’re grateful for their safety, we can’t help but hope that everyone everywhere gets a chance to partake in the fun side of scary with Halloween tomorrow. It’s got to be one of the silliest holidays of the year with as much opportunity for indulgence as any other, but also plenty of opportunity for healthifying the heck out of it!
At the very least we knew we had 31 reasons to love this spooky holiday, because, you know, it falls on October 31. First on our list is a Halloween full moon. The official full moon for October was last night, but there is sure to still be plenty of eery glow to light your trick or treat path. Second is all the walking the entire family gets by trekking from house to house.
Why else do we like Halloween? Let us count the other 29 ways…
If it’s not entirely apparent yet, we really love food! We love food that’s fresh, homemade, wholesome, and pretty. We love food that tastes really, really good.
So we put all of that in our little mixing bowl and whipped up our first e-cookbook, a collection of our 13 best breakfast and brunch recipes. The book’s called Baker’s Dozen and will tempt you with each turn of the page. You’ll have no excuse not to get in the kitchen and prepare a healthier morning meal!
Download Baker’s Dozen Here for just 99 Cents! You’ll receive a PDF file to use on your iPad, iPhone, laptop, or other digital devices, which makes it easier than ever to have your favorite recipes right in front of you in the kitchen.
Some of the Baker’s Dozen recipes are personal favorites, like Sweet Potato Hashbrowns and Blood Orange Mimosas. Some forced us to step outside our own comfort zones to create something truly unique and delicious, like the Fig and Honey Breakfast Quinoa or the Savory Asparagus Prosciutto Crepes. Of course, we had to include exciting new takes on classic breakfast fare with our Sunny Side Up Breakfast Sandwich, Chocolate Covered Strawberry Pancakes, and Mason Jar Omelets.
Beautifully appetizing photography adorns every page with approachable ingredient lists, clear and easy-to-follow instructions, and nutrition facts for each recipe, provided by CalorieCount.com. Plus, we tell the story behind each recipe so it feels like we’re enjoying a casual Saturday breakfast together as friends!
I’m in New York City on business for a few days this week. Somehow all of my meetings worked out to be staggered perfectly around each meal time on a single day. It was positively gorgeous outside, so I walked about 60 blocks throughout lower Manhattan to get to each meeting. My second-to-last meeting was with the nice folks from Chobani and it timed out perfectly for a post-lunch dessert / mid-day snack.
“A first-of-its-kind Mediterranean yogurt bar in NYC’s SoHo neighborhood- this is @chobani like you’ve never had it before,” is how the @ChobaniSoHo Twitter page describes itself. It’s dead on. I was invited to meet the Chobani team at their six-week-old yogurt bar. I’m a total Chobani fanboy; a significant part of my grocery budget goes to their Greek yogurt. So of course I’ll meet you there!
The shop is nestled on the corner of a likable street in SoHo, just a few blocks from the brand’s NYC office. It’s got all the allure of most fro-yo shops, except this isn’t frozen. Barely. They say they keep the yogurt chilled to about 34 degrees, where grocery stores only manage about 41 degrees.
Since we eat with our eyes, the bright LED board displaying their ten menu options pulled me and my appetite in. Even with a simple menu, it was not simple to make a choice. Finally, I committed to the Pistachio + Chocolate. The brand’s tagline is not a lie… this was nothing but good. Frankly, nothing but amazing and truly indulgent. (more…)
If you’re a dairy farmer or yogurt manufacturer, then consider being in Albany, New York on August 15 for what is likely the state’s (or any for that matter) first yogurt summit. The state’s governor, Andrew Cuomo, recognizes the booming business that could potentially grow New York’s economy more than it already has.
“The state will look at regulations and laws that could get in the way of farmers providing more milk and manufacturers making yogurt,” explained an AP News release.
“Chobani strongly supports Governor Cuomo in his charge to continue to grow the New York State economy and help industries who are making a difference in doing so like Greek yogurt,” Chobani, leading Greek yogurt brand in the country, told us in an email.
The brand plans to be in attendance at the summit later this month, and says “We’re proud to be a part of the Greek yogurt boom in New York State and are committed to building the industry by supporting our farmers and local community and continually investing in our Chenango County production plant.” (more…)
There are stories that Elvis Presley would eat one food, in particular meatloaf, for weeks. It would be the only thing he’d eat. I tend to get in to similar ruts with breakfast. It will be three months of nothing but scrambled eggs and toast. And then I’ll switch to months and months of Cheerios, or yogurt with granola. Last week, it was time for a change, and I rediscovered my blender.
Smoothies are a perfect breakfast. They are fast, simple, and can give you several full servings of fruits and vegetables in a glass. Drink it on the go and you can’t complain about not having time for breakfast!
I assessed the smoothie-making ingredients I had on hand… fresh baby spinach, an avocado, a pint of blueberries, bananas, ice, and Chobani Greek yogurt. I had a few flavors to choose from (because we’re rarely without) and I opted for the brand new blood orange. I hadn’t yet tried it, and figured this was a perfect opportunity to add a burst of sweetness to my smoothie. The color, when all stirred and combined, wasn’t as bold as I’d expected (I mean, have you seen the raspberry Chobani? Pop!), but the flavor was perfect. (more…)