Marcy’s Protein Powder-less Protein Bar

5 Oct

I know I last wrote that I was on vacation. A lot has happened since I’ve last written here. I’ll have to leave that for another day. Today I want to post a recipe for an easy to make protein bar that doesn’t require protein powder. According to “The U.S. Navy Seal Guide to Nutrition” you don’t need protein powder. And I quote, “Don’t get trapped into buying so-called ‘muscle building’ powders and potions. Proper training and a good diet will provide the lasting EDGE when it comes to building strength and muscles.” (p. 95) Who am I to argue with the Navy Seals?

Ingredients

3/4 cup roasted almond butter

1  1/2 cups oats (Old Fashioned or steel cut)

1/2 cup flax seed meal (I found it at Meijer)

about 10 large Ghiradelli 60% cacao bitter-sweet chocolate chips (chopped)

1/4 cup chopped pecans

1 Tablespoon honey

 

Directions

Put all the ingredients together in a bowl and mix well except for the honey. It depends on how soft your almond butter is. If the ingredients seem dry, drizzle in the honey a little at a time. I didn’t want to make this too sweet and I think it came out with just the right amount of sweetness.

Substitutions:

You can substitute almonds for the pecans. You can substitute cashew butter for the almond butter. You can use more or less chocolate chips and you can substitute dried cranberries for the chocolate chips. This is a recipe you can play with and make your own.

Taste It!

Taste the mixture to see if it needs anything. Always do a taste test whenever you are experimenting in the kitchen.

 

Spread the mixture in an 8 x 8 inch pan lined with parchment paper. Have one sheet going north/south, the other going east/west with ends laying over the sides. Pan Lined with Parchment Paper Fold the ends over on top of the flattened mixture. Press down with your hands making sure to push the mixture into the corners of the pan. Cover with plastic wrap and put it in the refrigerator at least 4 hours or overnight.

When cold enough, cut into 8 bars and then wrap them individually. I wrapped them in wax paper but some of the oiliness from the almond butter came through the next day so be prepared for that.

Results:

The only thing I didn’t like was that these bars have to be refrigerated so they stay firm. They keep in the refrigerator 1 week. I’d like to find a recipe where I can bake a protein bar and not worry about keeping it cold enough to take with me on my adventures. If I find one, I’ll post it here. So, I put them in an insulated lunchbox with two small frozen Rubbermaid ice packs. 

The other thing was that these had too many calories for me: approximately 270 for each bar. If you can handle that amount, then go for it. As of now, I can’t. If you have to go through the effort of keeping something cold, you might as well pack a yogurt cup. It’s less calories, about 120, has more calcium and some contain vitamin D too. On the other hand, the bars contain a lot of fiber and the yogurt often doesn’t or has very little. Six of one, half a dozen of another!

Still, if you like protein bars, these are much better for you than store-bought.

This recipe is high in protein and fiber. It’s a great snack after a workout. I gave mine out to my friends at the Y where I’ve been working out. (You didn’t think I was really on vacation did you?) They enjoyed them. You will too.

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VACATION!

15 May

I am taking a vacation from my blog so do not expect the usual post from me on the 3rd Friday of the month. My responsibilities have piled up and something had to give! I hope to resume posting when I have more free time. Keep up with your good health meals and good exercise habits! This is no time to slack off ; – )

Happy reading and blogging.

Marcy

NEWFOOD FRIDAY FLASH – STRATA

25 Apr

Is it me or does the word “strata” make you think you’re going to see a Fellini movie? Or, is that only if you’re a movie buff?  If you’re a science buff, maybe it makes you think of outer space as in stratosphere? Or, if you’re in the military, maybe it makes you think of strategy as in strategic maneuvers? I have wanted to try strata for a long time but it’s made with leftover or stale bread. When do I ever have leftover or stale bread? Never! So, in order to make this strata, I had to bake extra bread just so I could have “leftovers.”  Since I like to kill two birds with one stone (gee that sounds violent), I decided to make brioche, a French bread that I’ve always wanted to make but didn’t because I thought it was too inconvenient. I didn’t have the right “tools” for the job. But then I found a recipe for brioche that called for a 9 x 5 loaf pan. Now that I had! I made the brioche, I had leftover bread, and then I made strata in time for this month’s New Food Friday Flash.

 

Strata is made with bread, eggs, milk, and cheese. You can add just about anything to it. It’s similar to a bread pudding. I found this recipe for crab strata and I halved it because I wasn’t sure I would like it.

 

I also have a very old recipe I cut out from a magazine for spinach cheese strata but I’ve yet to make it. If you want the recipe, just leave a comment and I will give it to you. Here is the recipe for the crabmeat strata. It can be prepared up to 24 hours in advance.Crab Strata

 

Ingredients:

Butter

6 thick slices white bread cut into cubes

2 (6-oz.) cans crabmeat or 1 lb fresh

1 cup shredded gruyere cheese

1 cup shredded cheddar cheese

4 scallions rough chop

6 large eggs, lightly beaten

1 ½ cups milk

2 tablespoons dry sherry or apply juice

1 tablespoon Dijon-style mustard

1 tablespoon Worcestershire sauce

 

Butter a 2 qt. casserole dish. In a large bowl, mix the bread, crabmeat, cheeses, and scallions. Add the remaining ingredients and stir well. Pour into the casserole, cover, and chill for 2 to 24 hours.

 

Heat the oven to 350. remove the cover from the casserole and bake for 45 minutes, or until a knife inserted in the middle comes out clean. Let stand for 10 minutes before serving.Slice of Crab Strata

 

Variations:

Replace crabmeat with canned red salmon, drained.

Replace crabmeat with ½ cup cooked small shrimp, 2 chopped hard-boiled eggs and 2 tablespoons freshly chopped parsley.

Replace 1 can crabmeat with 1 can tuna, drained.

Omit crabmeat altogether. Substitute 1 cup cooled and sliced mushrooms and ½ cup cooked, chopped leeks.

Replace crabmeat with smoked, chopped mackerel, bones removed. Add 2 tomatoes, seeded and chopped.

This recipe is taken from the book, “500 breakfast & brunch dishes” by Carol Beckerman

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NEW FOOD FRIDAY FLASH – THE COLOR PURPLE, AND ORANGE, AND YELLOW, AND …..

18 Mar

When I think of a stew, I usually think of a stew with meat. This, however, is a meatless stew. It’s unusual in that one of the ingredients is coconut milk. This recipe is taken from the book, “Eating By Color.” It’s a beautifully illustrated book and categorized by the color of the fruit or vegetable. I’ve been trying to increase the vegetables in my diet which is why this is my choice for this month’s New Food Friday Flash.

 

This stew is a curried dish but I didn’t make it very hot or spicy because I cut back on the amounts shown below. Maybe next time I will use the full amounts. This dish makes a generous sauce and I just love a juicy, saucy dish. You can serve it over rice. If you’re worried that it’s going to taste like a coconut, don’t worry. It doesn’t. You won’t notice the coconut flavor at all.

Ingredients

3 T butter

½ cup chopped onion

2 carrots chopped

1 parsnip, peeled and chopped

1 large sweet potato, peeled and chopped

½ head cauliflower, chopped into florets

1 ½ tablespoon flour

Salt and Pepper

1 ½ teaspoons coriander seeds crushed

1 ½ teaspoons fennel seeds crushed

1 ½ teaspoons ground turmeric

1 ½ teaspoons chili powder

1 teaspoon cumin

¼ cup low-sodium chicken broth

1 can (14oz) coconut milk

Chopped fresh cilantro for garnish (optional)

 

Sauté the onion in the butter-2 minutes. Add the carrots, parsnip, sweet potato, and cauliflower and continue to cook-10 minutes. I used a whole head of cauliflower because it was a small one.

 

In a small bowl, mix the flour, coriander, fennel seeds, turmeric, chili powder, cumin, salt, and pepper. Sprinkle all over the vegetables, stirring occasionally, until the flour mixture begins to stick to the bottom of the pan and brown-3-4 min. (But don’t burn it!) Add the chicken broth and stir to scrape up the browned bits from the bottom of the pot, then stir in the coconut milk.

 

Raise the heat to high and bring to a boil, stirring occasionally. Cover. Place in the oven and bake at 400° until the vegetables are tender – about 25 minutes. Serve hot and enjoy!

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NEW FOOD FRIDAY FLASH – RUTABAGA

19 Feb

You’ve probably heard of rutabaga and you may have even tried it a time or two. Well, it’s time to revisit rutabaga because I found a recipe combining rutabaga and sweet potato and it’s delicious!  So, guess where it’s going? That’s right, in my February New Food Friday Flash post!

 

I came across the creator of this recipe while watching a cooking show on PBS. The chef’s name is Annabel Langbein. She combines foods in a way that you wouldn’t think of and the final product turn out great! I found several books in my local library containing her recipes. Her rutabaga sweet potato combination is uncomplicated, delicious, and good for your health too.

 

Rutabaga can sometimes be confused with turnips but rutabaga is typically larger. If turnips grow as large as a rutabaga, you should not buy them because they will be a bit woody. Not so with the rutabaga. It is a relative to the mustard family. It is sometimes called Swedish or Russian turnip, or swede and is widely cultivated in cool, moist regions of the northern hemisphere for its large, elongated roots, with solid yellow or white flesh, eaten not only by us folks but also enjoyed by livestock. Like the turnip, the rutabaga contains about 90 percent water so if you are on a diet, you can eat as much rutabaga as you like!

 

The rutabaga has a somewhat mildly bitter taste, but when combined with sweet potato, the bitter and the sweet contrast well together. If you want to make this recipe really low calorie, omit the butter and cream. I omitted the cream but not the butter.

 

Ingredients

½ lb rutabaga, cut into 1” slices

1 lb orange-fleshed sweet potato, cut into 1” slices

¼ cup Chicken stock (or more)

1 teaspoon fresh minced thyme

2 Tablespoons butter (optional)

Salt and pepper to taste

Cream (optional)

 

Preheat oven to 350°. In a baking dish, combine the sweet potatoes, rutabaga, and chicken broth. Slice the rutabaga and sweet potato into 1” slices or smaller if you have the time and the patience. The smaller the pieces, the quicker it will cook. The first time I made this, I used less sweet potato and tasted more of the rutabaga. The second time I made it, I used the recipe amount of sweet potato and didn’t taste the rutabaga at all. So, if you like it sweeter, go with the recipe version. If not, reduce the amount of sweet potato.

 

Sprinkle with the thyme, salt and pepper and turn to mix well. Cover tightly with aluminum foil and bake until vegetables are tender, about 1 ½ hours. (I raised the heat so it didn’t take as long.)

 

Add the butter, and cream if you are using it and mash with a potato masher. I used my immersion blender and added a bit more chicken stock. Beat until fluffy. Taste and adjust seasoning if needed. After you taste it, try not to eat the whole thing! It will be a challenge!

 

I can’t wait to make this again. Try it. I think you will like it too!

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NEW FOOD FRIDAY FLASH – BOBOTIE

15 Jan

I was tossing out old magazines and I stopped short when I saw this recipe in a magazine called Journey. I don’t often see a recipe that comes from South Africa but when I saw this one for Bobotie, I knew I had to post it in my blog. I’m not sure of the pronunciation because I’ve seen it pronounced several ways on the Internet, but I’m going with “Bobootie.”  South Africans enjoy spicy Eastern flavors, including Indian curries and Malayan spices, Dutch and English foods, and traditional African dishes. This Bobotie is one of South Africa’s most-loved dishes. It’s a combination of sweet and savory served casserole style. Note that there are no vegetables in this recipe, only fruits! Maybe your children will like it! In any case, it’s my choice for this month’s New Food Friday Flash.

 

Ingredients

2 large onions

2 Tablespoons butter

1 thick slice white bread

1 cup milk

2 lbs ground lamb or beef

2 ½ Tablespoons strong curry powder

1 teaspoon turmeric

2 tablespoons apricot jam

¼ cup sliced almonds

¼ cup lemon juice (or vinegar)

2 teaspoons salt

½ teaspoon white pepper

¼ cup seedless raisins

1 green apple, grated (or substitute carrots)

10 dried apricots, soaked & diced (or ¼ cup raisins)

4 dried bay or lemon leaves

2 eggs

 

Directions

Pre-heat the oven to 350F. lightly fry the onions in the butter. Soak the bread in half the milk and mash with a fork.

 

Mix the meat with all of the ingredients except for the eggs, the rest of the milk and the bay or lemon leaves.

 

Put the mixture in an oven proof dish. Push the bay leaves into the top of the mixture. Cover and bak for about 45-60 minutes, depending on size of dish.

 

Beat the eggs and remaining milk together and pour over the meat. Slightly lift it to allow the egg to run into the bobotie.

 

Bake until brown on top (about 15 – 20 minutes.

 

Garnish with additional bay leaves.  Serves 8 – 10.

 

This recipe is a great way to get more fruit into your diet. Traditionally this is served with yellow rice made with rice, turmeric, raisins, almonds, and cloves. A tasty, different meal that is very good for your health!

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NEW FOOD FRIDAY FLASH – MANGO CHUTNEY

21 Dec

 

We all know that salmon is good for us. We want to get that Omega-3! But sometimes the flavor of salmon is too strong. It may turn you off or prevent you from enjoying your meal as much as you could. Bears don’t seem to have this problem but last time I checked, I wasn’t a bear. I have, however, come up with a solution for us homo sapiens. Mango chutney. It’s a topping you dollop on your cooked salmon. It’s delicious and nutritious. It’s pretty, especially in combination with the salmon-colored salmon. That is why it is my choice for this month’s New Food Friday Flash.

 

Yes, I know I’m a few days late publishing this but once in over three years is not a bad record! I knew I had written it. I just forgot to post it! I’ve been dealing with a house emergency. My smoke alarm kept going off every time I did my forth load of laundry. So, I replaced the plastic duct hose with flexible metal ductwork and vacuumed out the lint. How did I do that? Long story made short: I opened up the wall. Well, somebody had to do it. It might as well have been me! According to a Sears repairman, I saved myself between $700-$800! Then I did four loads of laundry to see if my smoke alarm would go off. It didn’t. Problem solved! You can find flexible, metal dryer ductwork at the Home Depot. It’s metal. Not plastic, not aluminum. Peace of mind is good for your health!

 

But back to the Mango Chutney. One of the things I like about this recipe is that you can vary the ingredients without much difference in the taste. The main flavor is the citrus taste of the mango. The more ripe the mango, the sweeter the chutney will be and it keeps well, covered in the fridge.

 

This chutney recipe is so delicious that you will want to add another dollop as soon as you finish the first dollop! I’ve also eaten this chutney with chicken. It would work well with pork too.

 

Ingredients

4 ripe mangoes

1 medium red onion minced

1 teaspoon cumin

juice of 2 limes

¼ cup cilantro

 

Wash then peel the mangoes. Dice each mango being careful not to waste the juices. A ripe mango will have a lot of juice and make it slippery so be careful! Mince the onion and add to the mangoes. Add the cumin and the juice of two limes. Chop the cilantro and add to the dish.

 

I usually buy one very large mango for this recipe. I don’t always have a red onion so I substitute a white or yellow onion. You don’t taste the onion in this dish but it has a very pleasant crunch so don’t leave it out! A red onion adds to the pretty colors of the dish. I use cumin seed instead of powder. Either will work but the powder might darken the bright color of the mango. I add as much or as little as I like. Then I use the juice of ½ lime. Taste as you go along because too much lime will make you pucker! Chop the cilantro and add to the dish. I like cilantro as it has a mild lemony flavor and the green herb adds another dimension of color. You eat with your eyes! It’s a festive dish and a healthful choice for the holidays: slimming rather than fattening!

 

Prepare your salmon the way you like it. I baste mine with olive oil, salt and pepper and bake until it flakes with a fork, about 20 minutes depending on how thick the piece of salmon. When cooked, either place a dollop of the mango chutney on top of the fish and serve it or bring the chutney to the table and let guests serve themselves. I know I always want more. This is my favorite way to eat salmon. Now there is no excuse not to eat salmon! Buon appetito!

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NEW FOOD FRIDAY FLASH – GREEK CREAM CHEESE

20 Nov Peppers

I’m always looking for foods that contain calcium. One new product is a cream cheese, the other is an old standby, buttermilk.

Let’s do the new product first. Green Mountain Farms has created “Greek Cream Cheese & Greek Yogurt” for the conscientious consumer: you and me!  Where most cream cheese has only 2 – 4% calcium (I know, you would think there is more calcium in cream cheese), Green Mountain Farms’ cream cheese contains 8% calcium.

NOTE: In case of any confusion, this cream cheese contains Greek yogurt. It is one product. The full name is Green Mountain Farms Greek Cream Cheese & Greek Yogurt.

Bonus: when you buy Green Mountain Farms Greek Cream Cheese, the package contains a $.55 coupon inside so be careful when you open it. I’ve torn the coupon each time and had to tape it together. An 8 oz bar costs $2.18 at Wal-Mart. Make sure you use your coupon!

Coupon

Coupon for Greek Cream Cheese

Two tablespoons of Green Mountain Farms Greek cream cheese is only 60 calories. Compare that to butter where two tablespoons is 200 calories! The cream cheese is a much healthier choice.

I couldn’t tell you what it tastes like plain because I “doctor” it up. Here is a delicious dip recipe that I created using most of the ingredients from the Philadelphia Jalapeno Cream Cheese label.

Ingredients

8 oz bar of Green Mountain Farms Greek Cream Cheese

¼ teaspoon onion powder

¼ teaspoon garlic powder

1 finely chopped Serrano pepper (I prefer Serrano to Jalapeno)

1 teaspoon vinegar

dash salt (optional)

dash sugar (optional)

Mash all together well. If the consistency is too thick, add a bit more vinegar. I didn’t add the salt or the sugar the first time I made it. I did the second time I made it and didn’t think there was any improvement so I will be leaving them out from now on. If you like things very hot, add the ribs of the Serrano pepper. When you’re done chopping, wash your hands very well. I washed my hands twice after making this dish. Later on, while watching TV, I rubbed my eyes and yes, they started burning from the pepper! I continuously rinsed my eyes with cold water until the burning stopped. Boy, that was a surprise! So heed the warning!

This cream cheese dip goes great with Sweet Potato and Onion Brown Rice Triscuits.

Now for the buttermilk news.

Did you know that a one-cup serving of Kroger’s Low Fat Buttermilk contains 40% calcium? I don’t know about you, but I don’t think of calcium when I think of buttermilk. And yet, I should! We should!

Alas, even low fat buttermilk contains 120 calories in a one-cup serving, more than Deans fat free milk which contains 90 calories. But the flavor can’t be matched. This product contains 25% Vitamin D, the same amount in Deans Fat Free Milk. But Deans Fat Free milk contains only 30% calcium, 10% less than the buttermilk.

What can you do with buttermilk? You can make buttermilk biscuits. You can make buttermilk pancakes. (Oh, yum!) You can soak chicken in buttermilk which will tenderize it. And, you can make my Irish Soda Bread with it. Lately, I have been omitting one cup of flour from the Soda Bread recipe and adding 1 cup of Old Fashioned Oats instead. The oats have less calories than the flour and the taste is better. It’s also better for you with more fiber and more vitamins.

I now make the Oat Soda Bread recipe weekly. When I slice it, I slice 14 slices from one 9×5 loaf. Yes, I now use a loaf pan to make it. The calories vary depending on how much flour and buttermilk I use. This last time I used about 4 cups of flour, 1 cup of oats, and 2 cups of buttermilk. I buttered the pan with ½ T of butter. So, each slice was approximately 156 calories. I want to get the calories down on this recipe so I will be using less flour and less buttermilk next time and omitting the tablespoon of sugar.

It’s fun to play around with recipes, especially when it improves your health! I hope you enjoy good health with these calcium containing foods!

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A PENNY SAVED IS A PENNY EARNED

12 Nov

The weather recently in Indianapolis had been glorious! Lots of sunshine, warm with cool breezes; perfect for the projects I save to do at the change of the seasons every year. My latest project is one that is supposed to prevent moss/algae from growing on the roof of my mini-barn. It actually should work on any roof.

My neighbor’s tree has grown to the point that it keeps my mini-barn in the shade almost all the time.  This constant shade on one side of the roof encouraged moss/algae to grow on the shingles. I’ve got the same problem on my house, but that’s another story.

When I first noticed the moss, I brushed it off with a brush that I bought years ago for my suede shoes. This worked fine. But after doing research on the Internet, I learned that it would just come back unless I either trimmed her tree to allow sunlight on the roof or installed strips of copper or zinc along the ridge of the roof. The branches were too high for me to reach so that wasn’t an option. I investigated buying a strip of zinc (it may have been a combination of copper and zinc) at my local Menards. It wasn’t expensive but there was a lot of it and I didn’t need that much. So I didn’t buy it.

After more research on the Internet, I learned that you could caulk pennies on the ridge of the roof and they would do the same thing as the zinc strip. I had forgotten that the caulking I was supposed to use was silicone and used roofing cement instead. Anyway, I wanted to use roofing cement to cover the roofing nails I had hammered into my shingles because the person who originally put the shingles on the roof didn’t use any nails at all. He only used the glue strip on the shingles to adhere them to the roof! Aaaarrgh!  Naturally after a few good storms, my shingles flew all over the neighborhood. But I digress.

To use roofing cement you have to have a caulk gun.

Caulking Gun

Red Caulking Gun (with San Marzano Tomatoes from my Garden)

I bought myself a nice shiny red caulking gun and had no idea how to use it. It was cheap, $4.88. I asked the salesman at Menards and he did a pretty good job at explaining how it worked. You buy the roofing cement cartridge ($2.24) or whatever you plan to caulk with the caulk gun and slide the cartridge into the gun. Make sure you have matching sizes. My gun came with a small, attached piercing rod to perforate the aluminum that protects the roofing cement from oozing out. Try to find a gun with that included on the body. You can see it in the photo on the bottom left of the gun.

Once you cut off the tip of the plastic point of the cartridge, pierce the aluminum foil with the piercing rod. Slide the cartridge into the gun. It may seem like it won’t fit but keep trying. Once it is secured in the gun, pull the trigger a few times to get the contents flowing into the plastic point of the cartridge. The gun pushes the bottom of the cartridge upward which in turn pushes out the contents. I think I remember some ice cream or popsicle types that work on a similar theory: you push the bottom up and it exposes more of the ice cream!

Take a roll of paper towels with you because the contents of the cartridge will continue to ooze out even after you stop pulling the trigger. At least that is what happens with roofing cement! Over the course of the job, I got it all over my hands, on the grass, on my ladder and on my shirt. But I had a premonition that this would happen so I had the paper towels handy! With some good scrubbing, I got it off my hands with a soapy, wet paper towel and a few hand washes. It wiped right off my ladder. I’m sure the shirt will wash out too.

I had my pennies handy in my shirt pocket. I had to stand on the fourth rung of my ladder but I felt fairly safe because the ladder was leaning up against the mini-barn. It took a good bit of stretching on my part because I couldn’t reach the ridge of the roof. I was only able to reach the row of shingles beneath the ridge. This was quite a workout! I put about 33 pennies across the shingles. I also put a dab of roofing cement on all the nails I had hammered into the roof a few years ago. The idea here is that the roofing cement prevents any water from seeping into the roof through the nail holes. I also put some roofing cement on any torn shingles and any that didn’t lay flat.

When I was done using the gun, I removed the cartridge and inserted a nail into the point of the plastic end where the cement came out. I am hoping that this will save the cement from drying out and that I will be able to use it for some other project like sealing nails on gutter hangers or fixing my leaky drain spouts. You can see the nail head at the end of the cartridge.

Cartridge of Roofing Cement

Roofing Cement Cartridge

So how do these pennies prevent moss/algae from growing? When it rains, the rain will wash some of the zinc/copper off the pennies onto the moss/algae and kill it. The zinc strip you can buy works on the same theory. It prevents the moss/algae from growing.

I’m hoping that the roofing cement will hold the pennies in place. Otherwise, if they come loose, it will feel like pennies from heaven.

If this penny idea doesn’t do the trick, well then I was penny-wise and pound foolish!

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NEW FOOD FRIDAY FLASH – SLIMCADO LITE

16 Oct

I’m always on the lookout for new food products and I came across this one at my local Kroger. For those of you who love avocadoes but hate the fat and the calories, this Slimcado has 50% less fat and 35% less calories than a regular avocado. Therefore, it is my choice for this month’s NEW FOOD FRIDAY FLASH.

A Slimcado tastes just like a regular avocado. It looks just like a regular avocado.

Slimcado

Slimcado Lite

But it is much bigger than a regular avocado. The skin stays green, it does not turn black like other avocadoes.  I paid $1.00 for this “medium” sized “avocado.” The cashier must have keyed it in wrong because there is no way this is a medium avocado.

Once home, I let it ripen for four days. In my haste to try it, apparently I didn’t let it ripen enough so it was still a bit too firm even though it had some give when I pressed it. I decided to wrap the remaining Slimcado in plastic wrap to see if it would ripen further.

Here are the nutrition facts from the www.brookstropicals.com website:

 1 cup             276 calories

Total Fat:        23.1g

Sat Fat:            4.5 g

Mono Fat:       12.7g

Poly Fat:         3.9g

Omega 3:        221mg

Omega 6:        3634mg

Cholesterol:    0

Sodium:           4.6mg

Carb:               18.4g

Fiber:               12.9g

Sugar:             5.6g

Protein:           5.1g

Vitamin C:       40mg

Potassium:      807mg

I know people like to add sliced avocado to their sandwiches and salads, or to make guacamole, but I like to eat avocado straight from the skin with a spoon as a snack. I halve it lengthwise, cover the remaining avocado with the pit still intact then wrap it in plastic wrap for another day. I won’t be doing that with the Slimcado. It’s too big!

Slimcado Avocado

I cut about 1/4 of the Slimcado to try it but you can see how big it was compared to my garden gloves!

However, a Slimcado would make an ideal vessel for stuffing! An ice cream scoop of shrimp or crab salad perhaps? Their website gives detailed instructions on how to cut up this Slimcado including photos. Click on the How to cut up a Slimcado link.

Keep your eyes peeled for a Slimcado. I think these are going to become a big hit!

If you would like more information about the Slimcado, go to www.brookstropicals.com

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