3 Creative Ways to Eat Chickie Dough!

If you haven’t already heard, Karmel Walters and I are the RD duo behind Edmonton’s fav cookie dough hummus – Chickie Dough. The use of pulses in desserts and baked goods was NOT main stream by any means 2.5 years ago when Chickie Dough made it’s debut, but things are changing quickly (in large part due to WHO naming 2016 the International Year of Pulses). We have definitely gotten our fair share of crazy looks over the years as we ask if people would “like to try our cookie dough flavoured hummus.” But the way their eyes light up when they try it for the first time and realize it is actually ridiculously delicious make’s our job so much fun!

One of the MOST common questions I get is – how do you eat it? So, I thought it would be fun to do a quick blog highlighting three ways to eat Chickie Dough other than using it as a dip.

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Chickie Dough Toast – those of you who have read a food blog or scrolled through Instagram in the last year know that toast is “so hot right now”. I’ve completely jumped on the bandwagon and I think Chickie Dough toast is just about the most decadent (but still nutritious) thing I’ve ever tasted. The best combo, in my personal opinion, is Chocolate Chip Chickie Dough with fresh strawberries on a grainy whole wheat bread. But honestly, the combinations are endless!

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Chickie Dough Ants on a Log – now this one is something that I tell people to try all the time, but I have this strange feeling that no one ever does. You really should. Seriously. Peanut Chickie Dough is the flavor with the least amount of sugar, making it extremely versatile and the PERFECT filling for crisp celery. It makes for a super light, but satisfying snack after work or a guilt free treat after dinner when you are trying to curb your sweet tooth.

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Chickie Dough Parfait – so I don’t know about you, but I’m ridiculously excited for pumpkin spice season!!! I’m not sure I ever liked pumpkin spice anything before we started making Pumpkin Spice Chickie Dough, but now…I have fully converted. The Chickie Dough Parfait was inspired by the uncanny resemblance between pumpkin pie and Pumpkin Spice Chickie Dough. This baby is the equally as tasty, way less fattening cousin of pumpkin pie, topped off with fat free cool whip and crushed up graham wafers.

What is your favorite way to eat Chickie Dough?? Leave a comment below – I would LOVE to hear from you.

 

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Vegan “Nice” Cream – Two Ways

Yesterday was National Ice Cream Day!!

If that doesn’t get you excited – then I’m not sure we should be friends…

(Just kidding! – but honestly…)

I LOVE ice cream – but really try to practice moderation in it’s presence. Lucky for me this ice cream is healthy enough to be consumed at breakfast, lunch and dinner (in my personal opinion)!

I clearly could not decide on just one flavor, so you’re getting two:

Strawberry Coconut Cream
&
PB Banana Chocolate

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Strawberry Coconut Cream
(2 servings)

Ingredients:
– 1 banana, sliced and frozen
– 8 strawberries, quartered and frozen
– 1/4 cup full fat coconut milk
– 3 strawberries, finely diced
– 2 tbsp coconut flakes

Instructions:
– Add frozen banana, frozen strawberries, and coconut milk in a food processor and blend until smooth
– Combine ice cream mixture with diced strawberries and coconut flakes in a small bowl
– Freeze ice cream mixture overnight or until solid

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PB Banana Chocolate
(2 servings)

Ingredients:
– 2 bananas, sliced and frozen
– 2 tbsp peanut butter
– 2 tbsp chocolate chips
– 2 tbsp peanuts, chopped

Instructions:
– Add frozen banana and peanut butter in a food processor and blend until smooth
– Combine ice cream mixture with peanuts and chocolate chips in a small bowl
– Freeze ice cream mixture overnight or until solid

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Homemade Yogurt

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My husband and I carpool to work. We haven’t always, but over past year we have been lucky enough to both work in the same general area, which happens to be about ten minutes from home! I love carpooling – we save a bit of money on gas and my husband makes me laugh before 7 AM just about every day. Because we are so close to home, we usually head there for our lunch break (bonus: that means I don’t have to spend time thinking about what to bring for lunch).

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About two weeks ago we were on our way home for lunch and a commercial came on for a one day sale at The Bay. Le Crueset French Ovens on sale for $159, regular $400!!! I have been dreaming about a french oven for quite some time and that was a smokin’ deal (in my personal opinion). Long story short I immediately got Alex to turn the car around and head straight to The Bay.

Homemade yogurt was one of the main reasons I was wanting to purchase a french oven. I had no idea how easy it was to make yogurt at home until about a month ago when I came across an article from The Kitchn. For those of you who know me well, you know that I can be very frugal when it comes to grocery shopping. Yogurt was one of the products that I feel is totally overpriced. $7 for a tub of greek yogurt seems a little high – am I right?! Needless to say, I will NOT be purchasing yogurt again anytime soon cause I am totally pumped about what I can make with a 2 L of milk and a little bit of patience, right in my own kitchen.

Here is what you need:

  • French oven or heavy sauce pan with lid
  • Instant read thermometer
  • 2 L of milk (I used 1% cow’s milk)
  • 1/2 cup of plain commercial yogurt with bacterial cultures (I used a plain non-fat PC brand greek yogurt)

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Instructions:

  1. Heat the milk over medium heat. Stir gently throughout to avoid the milk from scorching.
  2. Once the milk reaches 200 degrees F – remove from heat. Allow the milk to cool to 115 degrees F. Stir occasionally to help reduce the temperatureĀ  more quickly or put the french oven in an ice bath.
  3. Remove 1 cup of warm milk and combine with 1/2 cup of commercial yogurt in a separate bowl. Whisk until smooth.
  4. Pour the thinned yogurt back into the warm milk and whisk gently.
  5. Cover with a lid and transfer into a room temperature oven (I tried this after cooking something in the oven and it was too hot and did not work!). Turn on the oven light to keep the milk warm while it sets.
  6. Let yogurt sit overnight. Avoid stirring the yogurt until it has fully set.
  7. Once the yogurt is set – remove it from the oven and drain off any whey from the surface of the yogurt.
  8. Whisk the yogurt prior to transferring into jars for a smooth and cohesive texture. Cover and refrigerate.
  9. Make sure to save 1/2 cup of your homemade yogurt to use in your next batch! The yogurt will stay good in the fridge for about two weeks.

This is a traditional yogurt – not a greek yogurt! If you want a thicker texture you can drain out some of the whey using a strainer and a cheese cloth, use a higher fat milk, or add 1 cup of skim milk powder to the fluid milk during the cooking process.

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PS. I added 1/4 tsp of coconut extract and 1 tsp of granulated stevia to 3/4 cup of homemade yogurt and topped it with toasted coconut and sliced strawberries and it was pretty unbelievable. I’m on the coconut bandwagon and I am NOT getting off. But really, the sky is the limit when it comes to mix ins!

Chickie Dough?!

As some of you may know Karmel and I have recently embarked on a business venture. With little to no business expertise and a recipe for Cookie Dough Hummus we decided that we were more than capable of running a business after watching Shark Tank on a Saturday afternoon. Who wouldn’t buy a delicious and nutritious treat from two Registered Dietitians, right? And so Chickie Dough was born. Chickie Dough is chickpea based dip that rivals the comfort and flavor of your favorite cookie dough but with the impressive nutritional value of hummus. Being high in fibre and protein, as well as, low in fat and sugar makes this an ideal alternative to typical dessert dips that are laden with butter, cream cheese, and sugar. There are three flavorsĀ  – Chocolate Chip, Peanut, and Trail Mix – with a feature flavor each week such as Monster Cookie and Chocolate Mini Egg. Chickie Dough is great for dipping with graham crackers, fresh or dried fruit, and pretzels. You can find us at the City Market Downtown inside City Hall for the next two weeks and then we will be moving outdoors at the 104 Street Market as of the May long weekend. Hope to see everyone out supporting local food in Edmonton!

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