Tag Archives: Pomegranate

How to make custard oats

11 Nov

A few weeks ago I posted my how-to on making egg white oats.  Truth be told I eat custard oats much more often than egg white oats.  Egg white oats give you a ton of volume whereas custard oats give you a more creamy bowl of oatmeal. 

In the past I used to only eat the whites of egg – no yolks please.  Those days are in the past and I regularly eat 1-2 whole eggs a day now.  The yolk is full of vitamins and minerals that help our bodies function properly, plus it’s a good source of healthy protein
An egg a day keeps the doctor away, right? Winking smile

How to make custard oats

Begin by heating your water/milk up to a soft boil (I used 3/4 cup water + 1/4 cup soymilk for 1/3 cup oats). 


Add the oats with a pinch of sea salt, stir and reduce to about medium heat.


Crack your egg into a bowl.  I use 1 egg for my oatmeal.  Beat with a fork until light yellow and a bit frothy.


After about 8 minutes your oatmeal should look like this.  Still a tiny bit watery, but the oats have softened up nicely.


Turn the heat down to low, slowly pour in the egg and stir a lot really quickly.


Keep stirring until your oatmeal begins to get really creamy and custard like.  That’s when you know the egg has cooked thoroughly.  Add any spices, like cinnamon, that you want.  I added peanut flour + some extra milk into this bowl.


Pour into a bowl and top with fresh fruit, nut butters, granola, seeds or whatever you like.  Pomegranates go great with a subtle peanut flavor.


Have you tried custard oats or even egg white oats before?  Which do you prefer?

Did you join in on the mini-challenge?  Those that have, how’s your second day going?  Keep up the good work!

Also, yes it’s a shocker but you CAN train your cat to use a toilet.  It’s a lot of work and persistence at the end, but we’re about 90% there.  It’s the funniest looking thing too.


Sweet and Savory Brussels Sprouts

5 Nov

My Aunt and Uncle introduced Jacob and I to brussels sprouts a few years back and ever since then it’s been a favorite veggie of ours.  Brussels sprouts are part of the Brassica family, along with broccoli and cabbage.  They provide a superior amount of vitamin K and C, and make a great addition to any high energy meal.


My preparation no where compares to how delicious their brussels sprouts are.  They just have the magic touch, but I think I’ve come up with a tasty and quick dish that would even work great along a Thanksgiving meal.


I incorporated pomegranates into this dish for a touch of sweetness.  If you aren’t sure how to open and de-seed a pomegranate easily, check out my how-to.


Brussels Sprouts with Pomegranate and Bacon

makes 3-4 side dish servings


  • 5-6 cups brussels sprouts (about 1.5 lb), cleaned and quartered
  • 2 slices bacon (either maple or pepper works well), cut into small pieces
  • 1/4 cup pomegranate seeds (arils)
  • 1/4 cup pecan halves, roughly chopped
  • 1/8-1/4 tsp sea salt and pepper depending on preference


1.  Begin by cooking the bacon over medium-high heat in a large skillet.


2.  Once the bacon is almost all browned add the brussels sprouts.  Cook and stir at least once a minute.  When most of the brussels sprouts have browned a little bit and are softened (about 5-7 minutes), pour in to pomegranates and pecans.  Add salt and pepper then as well.


3.  Cook the entire mixture for another 2-3 minutes.  Taste a brussels sprout to make sure it is done, then plate up.

I served this side along with Cranberry Pulled Pork in Sweet Squash Boats.  It was like eating an early Thanksgiving and that was a-okay with me.


Coming up: another 10 minute interval workout – major upper body burner.

Check out the core-focused 10 minute interval workout for a quick workout right now.

Pomegranate and Peanut Smoothie

3 Nov

Did you join in on this week’s mini-challenge: kitchen lifts?  It takes less than a minute of your time each time you go into the kitchen so come on – join in!

After discovering how easy it is to de-seed a pomegranate, I’ve been having fun using the seeds in many recipes.  I’ve also enjoyed just eating them on their own too.  I had fun with this refreshing pomegranate filled afternoon pick up me and loved how simple, quick and pretty it was too.


I finally made the trip to Trader Joes to pick up some peanut flour.  I haven’t been able to find it anywhere else and really wanted to give it a try.  It’s lower in fat and higher in protein than regular peanuts, plus it gives that peanut butter-y taste to my smoothie that I love.


Pomegranate and Peanut Smoothie

makes 1 serving


  • 3/4 cup milk of choice
  • 1/4 cup peanut flour
  • 1/4 cup pomegranate seeds (arils)
  • 1/2 frozen banana, diced
  • 6-8 ice cubes
  • optional: extra pomegranate seeds for garnish


  1. Pour the milk, peanut flour and pomegranate seeds into a blender.  Blend until smooth and combined.
  2. Add the frozen banana and ice cubes.  Blend for 1-2 more minutes until fluffy and frothy.  Pour into a glass or mug and top with extra seeds.

Become a Pomegranate Pro

1 Nov

Pomegranate season is upon us and this year I’m taking full advantage of it.

Last year I got enough nerve to buy and open up my own pomegranate.  It wasn’t fun and it definitely wasn’t pretty.  This year I was determined to change that because pomegranates seeds (arils) are delicious and along with my produce delivery I received 2 pomegranates and I am not one to waste good healthy foods.

I decided I wanted to learn how to open a pomegranate the right way which would also be the easy and less messy way.  I searched the internet and watched many videos, all demonstrating varying ways to de-seed a pomegranate.  I took a chance on a method of choice.


How to de-seed a pomegranate

1. Take a knife and slice off the top near the stem, about a 1/4 inch deep.


2. Slice into segments (like an orange).  For a small pomegranate I sliced it into 4 segments, but for a large you’ll want to slice into about 6-7 segments.  You should see where the membrane separates the segments, so follow those lines if you can.


3. Fill a large bowl with cold water.  Place a segment in the bowl.


4. Begin to break off the seed from the while membrane.  The seeds will fall to the bottom while the membrane floats at the to of the water.  Repeat until you’ve done this with all of the segments.


5. Once you’ve de-seeded all the segments, remove as much of the floating membrane as possible.


6. Pour into a strainer.


7. Dish up.  Now you’re ready to eat them up!


This method is so much better than my original way of prying the seeds out with my fingers after cutting the pomegranate in half.  Look at the small mess I had – not bad.


I’ve enjoyed munching on these seeds on their own, in smoothies, with veggies and also in a simple fruit salad.


Oh and you can’t forget about on op of custard oatmeal.


How do you like to eat pomegranates?  Any de-seeding tips you’d like to share?  Please do!

Pretty pink pomegranate pancake rollups with creamy strawberries

3 Mar

What girl doesn’t like a pink breakfast??  These pancake rollups are so fun!

In the mix

1/3 cup soymilk
2 egg whites
1 egg
2 tbsp pomegranate powder
2 tbsp graham flour
1/2 tsp vanilla
tiny pinch of sea salt

Everything was whisked together then cooked up thinly to make 6 pancakes.

Filled these pretty rollups with cottage cheese whisked with a squirt of agave, smashed warmed stawberries and topped with a spinkle of more pomegranate powder.

Yum.  Gone so fast.

PS One more day to enter my giveaway… click here here here.