IGE Cooking School

Ahhh, I woke up to the sound of the rain this morning.

A gentle thunderstorm, actually! It started coming down here around 7pm last night and hasn’t really stopped since! Morning Mom walk was canceled, but the extra sleep to the soothing rain didn’t hurt.

After Ben and I ate dinner last night, we did our grocery shopping and I got some fun new things to eat! First up is a Thomas Bagel Thin with Almond Butter and a Banana. 

I’ve been seeing these bagel thins everywhere, and finally decided to give them a go.

I like thin buns so why wouldn’t I like thin bagels?

What really sold me was the fact that there were 6g of protein, 5g of fiber and no high fructose corn syrup/artificial sweeteners. Plus they’re only 110 calories – regular bagels are at least 3x that much!

After toasting and slathering with crunchy roasted flaxseed almond butter and a sliced banana – I dug in. Verdict? Loved! It’s just like it sounds – a thin bagel. You get all the chewiness of a regular bagel, but it’s just slimmed down.

I would have liked the bottom half to be a wee bit thicker, but the top half was top notch.  

A little sweetness in the morning never hurt anybody, so I had a dish of sliced strawberries as well.

Great tip from a couple of you regarding slicing strawberries with an egg slicer!

I shall hate to see strawberries go back out of season – they are perfection right now!!!

Lunch is also incorporating a new (to me) find – Kashi Lemongrass Coconut Chicken and a Pink Lady Apple!

The last two Kashi entrees I tried were suuuuper good so, since I love savory coconut dishes, I decided to give it a whirl.

Plus this baby’s packin’ 18g of protein?! Sweet!

The rest of the nutritional stats looked good too.

As always – here’s the “pre” shot. I was very surprised by the large portion size and massive amounts of chicken.

I am usually extremely suspect when it comes to chicken in frozen entrees (it never tastes good/I feel like it’s fake or something) but the chicken in my Kashi Chicken Pasta Pomodoro entree was excellent, so I’m excited to give this a taste!

With a crunchy, juicy apple for snacking.

I get a ton of food related emails everyday, so I thought I’d host an IGE cooking school session today on Facebook! Ask anything from how to pick the ripest watermelon (look for the biggest yellow spot on the bottom) to how to cut a steak for maximum tenderness (against the grain!) I’ll do my best to answer all your questions – so ask away!

Have a great day!

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What new products/food finds have you tried recently?

Are you the main chef in your house? Do you split the responsibility with anyone else?

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