Chocolate Pumpkin Oats + Share TCL!


Quick Updates

We have our first Healthy Thanksgiving Challenge 2010 entry! Click here to check out the challenge and the entry…it’s a goodie!

Oh and in case you missed it, I posted the recipes I promised recently:

In case you need ideas for dinner and stuff.



As for today, I had a brainstorm this morning for breakfast. I like pumpkin oatmeal. I like chocolate pumpkin bread. So why not make chocolate-pumpkin oatmeal!?


Oh yea!


Hot coffee.


Per the usual, my chocolate oats look decadent, but they really aren’t that sweet.


I used unsweetened cocoa powder and only added a little maple syrup as my natural sweetener.


On top: flaxseed meal, walnuts, cacao nibs.


Hello beautiful!


I made hubby and me love-bugs…err…love-mugs today full of hot tea. He had Tulsi and I had Yogi Echinacea.


Yogi tea quote of the day: “You are infinite.


Which Wich for lunch. I haven’t had this in awhile since I don’t like to order sandwiches out (because I don’t like to buy things out that I can easily make at home), but there’s something about the crispy-edged bread that is so appealing.

I had the Chicken Philly (which was surprisingly light – I think because they used deli meat) with provolone, lettuce, and tomato.


Someone was sleepy today. That’s what he gets for being so restless the other night! lol


Hubby was in charge of dinner again. He made grilled chicken with that Bahamian blackened seasoning, micro-baked potatoes (sweet for me, russet for him) and grilled broccolini.


I enjoyed my sweet potato with a bit of real butter and a dusting of brown sugar.


Bloggie Updates – Share The Chic Life

And now for some blog updates. You may have noticed that a couple things have been changing here on The Chic Life. I’m especially excited about some updates related to sharing content. I hope you find my blog useful and a good resource for not only you, but for your family, friends, and co-workers. I’m hoping that the changes I’ve made over the last couple weeks will make my blog more share-friendly so you can better utilize my posts and recipes.

Read a recipe you liked? Why not Facebook-like it to share it with your friends?

Did I blog about some tips that you think your BFF would like, now you can email it, tweet it, or share it a number of other ways with the click of a button. Just look for the icon representing the share-method you want to utilize.


And, of course, I always, ALWAYS love reading your comments. They offer me support and encouragement to keep doing what I do here on The Chic Life. Not to mention you guys have some pretty fantastic advice and ideas, so please keep ‘em coming! :)

Also, do I have any readers who work in offices? I’m going to be starting a new set of posts geared towards the working woman (or man). First post goes up tomorrow! Woohoo!

So, who will be the first to Facebook-like something here on The Chic Life? ;)

Shrimp in Saffron Broth Recipe


Saffron is one of those ingredients that the everyday gal doesn’t typically have in her pantry. It’s exotic and expensive and sometimes hard to find in stores.


But, if you’re like me, every once in awhile you splurge for a special ingredient to make a particularly yummy-looking dish you’ve seen in a magazine or on TV.

I bought saffron awhile back to make Martha Stewart’s Chicken & Israeli Couscous with Tomato & Lemon (click here to view my adaptation of the recipe). The recipe was delicious, but I didn’t really know what to do with all the leftover saffron.


I’d never cooked with saffron before, so I wasn’t familiar with how to incorporate the ingredient into my everyday cooking.


Luckily, I’ve been able to come up with two fun recipes utilizing the unique saffron: Saffron Honey Almond Oatmeal (inspired by a delicious Indian dessert) and this one – Shrimp in Saffron Broth.


The recipe’s name sounds like something you’d see on the menu of a fancy restaurant, but don’t be deceived. The dish is actually very easy, fast, simple, and affordable (especially if you’ve already invested in saffron for a previous recipe).


In other words, not only could you add this dish to your regular dinner rotation, but you could use it the next time you entertain and trick your friends into thinking you’re an expert chef. Ha-ha! :)


In the photos, you can see I served my shrimp with rice, but the rice soaked up the broth quite a bit. I would suggest serving the shrimp over some sort of pasta, like orzo. I garnished the dish with chives to add some fresh green color. The chives actually taste pretty good with the dish, too, in the event you want to eat your garnish (I often do because I don’t like to waste food).

Shrimp in Saffron Broth

Serves 2 (easy to multiply if you’re entertaining)


  • 3/4 lb large peeled, deveined shrimp
  • 1 cup chicken broth
  • 1 clove garlic, minced
  • 1/2 – 1 tbsp extra virgin olive oil (EVOO)
  • pinch of saffron threads (about 1/4 tsp)
  • salt, pepper, red pepper flakes
  • chives, optional garnish


  1. Heat a large saute pan over medium heat. Add EVOO. Add shrimp and season with salt and pepper. Cook till bottom side is cooked/opaque, about 2 minutes.
  2. Flip shrimp, add garlic, red pepper flakes to taste (depending on how spicy you want it), and saffron threads.
  3. Once shrimp are just cooked/opaque, pour in chicken broth and stir to combine. Let broth bubble up and cook down for just a minute to let flavors combine.
  4. Serve over orzo pasta and garnish with chives.

NOTE: I also served my shrimp with a side of simply sauteed swissh chard .


Related Posts with Thumbnails