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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Almond Roca Chickpea Muffins

So I’ve had quite the weekend….Thursday evening I had my second playoff game (I play in an old ladies ringette league) and we were playing the first place team. We’ve played this team two to three times previously and we generally lose by about ten goals. In some weird twist of fate we were tied 4-4 at the end of the 2nd period (we only play two periods in ringette). With 15 seconds left in overtime, I was racing down the ice towards the ring, circling around the net and I caught an edge and went shoulder first into the boards. As I was skating back to the bench I noticed a bone sticking out of the top of my shoulder that doesn’t usually do so. My first thought was dislocated shoulder. Luckily, my mom and my husband were watching the game and they quickly shuttled me to the emergency department. I made it into a room quickly….apparently the crying and hyperventilation speeds things up a little. Long story short, I have a Grade 4 AC (clavicle) dislocation. Which means I can no longer dress myself, brush my teeth properly or effectively wash my hair. So in other words I had a team of people help bake, photograph and blog about these unbelievable muffins (Big shout out to:  Sam, Steph, Karly, my husband and my mom). And in case you are wondering, we won in a shoot out (that makes the injury slightly more bearable).

Now let’s talk about these amazing muffins. Our Chickie Dough feature flavor this month was Almond Roca and I had a slight obsession with it, which is why I wanted to immortalize them in a muffin. These muffins are special for a few reasons: they are made with chickpeas, have a combo of oil, avocado and greek yogurt as the fat source and they taste totally indulgent and fudgy. I’ve tried making these with splenda and brown sugar and the version with brown sugar are a thousand times better, so I wouldn’t suggest subbing this ingredient out. And here we go.

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Ingredients:

1 can of chickpeas (drained and rinsed)
2 eggs
1/4 cup canola oil
1/4 cup plain greek yogurt
1/2 avocado
3/4 teaspoon almond extract
1/2 cup almond flour
1/2 cup whole wheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1/3 cup cocoa powder
1/4 cup skor bits
Chopped almonds

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Instructions:

  • Preheat the oven to 325 degrees F. and prepare your muffin tin.
  • Add the first 6 ingredients into a blender or food processor and mix until smooth.
  • In a separate bowl, combine the next 5 ingredients.
  • Add the wet ingredients into the dry ingredients and mix well (I used my mixer for this step).
  • Add the skor bits and mix to combine.
  • Scoop batter evenly into muffin tin and top with chopped almonds (my almonds were pre-roasted).
  • Bake muffins for 35 minutes or until knife comes out clean.

Enjoy!

Makes 12 Muffins
Nutrition Facts (1 Muffin): 190 calories, 8 grams fat, 1 gram saturated fat, 0.1 gram trans fat, 32 mg cholesterol, 157 mg sodium, 26 grams carbs, 3 grams fibre, 10 grams sugar, 6 grams protein.

What’s in Store in 2016?

https://i0.wp.com/www.fao.org/fileadmin/user_upload/pulses-2016/logos-resources/LOGO_IYP-en-high-horizontal.jpgDo you love wandering the aisles of the grocery store? I’m not sure if it’s a dietitian thing, but I could spend hours slowly walking up and down each aisle looking at new products and reading nutrition labels. Not only is it totally fun, for a food nerd like myself, it’s also important to know what clients are referring to when they bring up a specific product they use or love. So naturally, when I received an invitation from the Dietitians of Canada to attend a grocery store tour at my local Save-on-Foods I couldn’t say no! This specific tour was lead by my friend and fellow dietitian, Karol Sekulic, and focused on pulses and legumes, anti-inflammatory foods, and hidden sugars.

 

Those of you who know me, know that I have a very special relationship with chickpeas. Which is why I am beyond excited that the United Nations has declared 2016 the International Year of Pulses. Some of you are probably thinking – “what the heck is a pulse?!” A pulse is a lentil, dried bean, dried pea, or a chickpea and they are ridiculously awesome (but we will talk more about that later).

 

The tour started where any good trip to the grocery store starts – the produce section. Here is a snapshot of the discussion:

 

Inflammation is a totally normal and necessary response that your immune system has when your body is healing a wound or fighting infection. But sometimes, this response goes into overdrive. Cancer, heart disease, diabetes, arthritis, depression, and Alzheimer’s have all been linked to chronic (aka long term) inflammation. There are a number of factors that contribute to inflammation such as insufficient duration and quality of sleep, BPA’s (found in some plastic food and beverage container’s such as water bottles), smoking, stress, obesity and diets with large amounts of refined carbohydrates, fried foods, sugar, red meat and processed meat.

 

*The World Health Organization recommends that individuals reduce their intake of free sugars to 6-12 teaspoons per day. FYI – one can of coke contains just over 8 teaspoons of sugar!

 

*The Canadian Cancer Society recommends limiting processed meats such as hot dogs and bacon as much as possible (only special occasions!) and consuming no more than three 3oz servings of red meat per week.

 

The good news is – there are patterns of eating which have been found to help with the reduction of inflammation. This is what you need to know:

 

Eat more vegetables and fruit – There is a reason you hear this over and over and over. Dark green and orange vegetables contain antioxidants that reduce inflammatory markers. It’s a fact and you should probably do it.

 

Choose whole grains and high fibre foods – As I mentioned before, obesity is an inflammatory disease. When you have a large amount of adipose (fat) tissue, you release a larger amount of adipokines, which cause increased inflammation in your body. Research shows that people who have a diet high in fibre, generally have a lower body weight. So, essentially: higher fibre = lower body weight = less inflammation.

 

Incorporate more omega 3’s into your diet – Omega 3 fatty acids have been found to reduce interleukin 6 and c-reactive protein, which are inflammatory markers found in the body. There are three types of omega 3 fats – DHA, EPA and ALA. DHA and EPA are found in fatty fish such as salmon, herring, anchovy, mackerel and sablefish (if you don’t like fish try taking a fish oil supplement). ALA is found in flax oil, walnuts, and canola oil.

 

Drink green tea – Catechins are antioxidant compounds found in green, black and oolong tea. It is recommended that you drink 3-5 cups per day, preferably on an empty stomach (helps with absorption). So, if you are able to drink 3-5 cups of green tea in the morning before your stomach starts eating itself – good on you! I will continue drinking my 1-2 cups before breakfast and have the rest on a full and satisfied stomach.

 

PS – my absolute FAVOURITE hot drink right now is lemon green tea with a ¼ of a fresh lemon and a little bit of stevia. Heavenly.

 

Cook with pulses as much as humanly possible – but seriously, pulses are amazing. In regards to inflammation, beans are known to reduce inflammation as they have high levels of bioactive molecules, as well as provide relief from inflammatory bowel disease. But beyond inflammation, pulses are rich in many nutrients such as protein, fibre, iron, folate, and potassium, and are low in fat and cholesterol-free. They are a delicious and budget friendly meat alternative and you can use them in sauces, soups, salads, chili, casseroles, and baked goods. And if that isn’t enough, Canada is the world leader in pulse production/sales (#local) and they have nitrogen-fixing properties, which can contribute to increasing soil fertility and have a positive impact on the environment. WOW.

 

I hope you had as much fun reading this as I did writing about it! Check out this link if you are interested in setting up a nutrition tour at Save-on: http://www.saveonfoods.com/nutrition-tours.