I had an old recipe that I wrote down on a notepad – totally random that I discovered it and I thought I would tweak it and mess around with the ingredients and see what would happened. I made the batter two days ago and refrigerated it, only because the dough was really loose, and forgot about it. Ha ha. Life is just too busy lately. So I remembered it today before I headed out to pick up my daughter and made the batch.
I haven’t been eating cookies or really anything “sweet” that I’ve been making because my weight is down 15-16ish lbs and I’m afraid eating something sweet will open the flood gates to the sweets again. You know what I mean, right? So I reserved them for my dad and my girls to review. Everyone LOVES them. Hey, who would’ve thought. They look funky and a bit healthy but the reviews are glowing hence me sharing it with you. Now bare with me on this recipe… You MUST be flexible.
1 stick of Smart Balance butter or regular butter, room temperature
1/4 cup of Chobani (vanilla)
1/4 cup of white sugar
3/4 cup of light brown sugar
2 tablespoons of PB2 powdered peanut butter
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon salt
1.5 teaspoons of ground cinnamon
3 cups of old fashioned oats
In your stand mixer, blend the butter, Chobani, PB2 and sugars together. Don’t panic if it looks weird! Then add the eggs and beat well. Add the vanilla extract. Then in a separate bowl, combine the dry ingredients and then add them to the wet mixture. Blend together. It will be ooey, gooey and a mess! Scoop this mixture into a bowl and cover. Refrigerate for at least 2 hours or more (I let it go up to 2 days) so it can firm up. Trust me, you need to this or they will be impossible to work with
Then preheat the oven to 375 degrees. On your cookie sheet line with parchment or a Silpat liner. Scoop and place the dough about 1.5-2 inches apart. Now the baking time will vary. Normal cookies take 8-10 but I thought they were still too loose. I baked them for about 14-16 minutes or until crispy and brown around the edges. Trust me, I kept testing them and taking them out – inspection and then back in. Your oven make take a bit longer so be patient. This recipe makes a ton of cookies! 36 or so (small scoop sized).
Sunday’s are a perfect day for chili especially during football playoffs. This can be made ahead of time or earlier in the day and left simmering on the stovetop. I’ve used both organic lean beef and ground buffalo with this recipe and both work perfectly and are a bit healthier if you’re watching your weight.
1.5 lbs of beef or buffalo (leaner the better)
1/2 of a large yellow onion, diced
1 large bell pepper (you choose the color)
4 cloves of garlic, minced
2 cans (16 oz) dark red kidney beans (I use reduced sodium)
1 (14 oz or smaller) can of diced tomatoes
1 – 6 oz can of tomato paste
3/4 cup of water
2 teaspoons of ground cumin
2 teaspoons of chipotle chili powder
1/2 teaspoon of cayenne pepper
1 jalapeño, finely diced (remove the seeds if you want less heat/spice to your dish)
In a large deep stock pot or Dutch oven, add a drizzle of olive oil to the bottom of your pan. Turn the heat to medium. Once hot, add the meat and break it up and cook until no longer pink. Add the onions, peppers and garlic. Cook for about 4 minutes. Then add the remaining ingredients. Bring to a boil and then reduce the heat to very low and cover. Simmer, stirring occasionally, until ready to serve. Right before serving, taste and adjust your spices.
Serve with cornbread muffins and top the chili with sour cream, Chobani plain yogurt, jalapeños, diced spring onions, cheddar cheese or whatever you like
I think we all are trying to be a bit healthier post-Thanksgiving. I’ve been meaning to whip up a granola bar recipe that my kids could take to school and my husband can take to work that isn’t filled with preservatives and ingredients that I can’t pronounce. And I wanted to use ingredients that we love and have on hand. These turned out great! Can’t wait to hear what you think of them.
2 cups of rolled oats
1/4 cup of wheat bran
1/3 cup of chia bran (or oat bran
1/3 cup of flax meal
2/3 cup of toasted coconut
2 tablespoons of chia seeds
1/4 cup of pumpkin seeds
1/2 cup of sunflower seeds
1/3 cup of quinoa (uncooked)
1/4 cup of slivered almonds or walnuts (whatever nuts you like)
1 teaspoon of ground cinnamon
1/4 cup of dried fruit (cranberries, cherries, blueberries, apricots -whatever you love)
1 tablespoons of vanilla extract
3 tablespoons of melted coconut oil
1/2 cup of agave or maple syrup
Optional: 1/4 cup of chocolate chips
Pinch or two of salt
Preheat your oven to 325 degrees. Line a 13×9 glass pan with parchment paper and set aside. In your stand mixer, paddle attached, blend all of the ingredients together. When done, spoon it into your prepared pan. Take a large piece of plastic wrap and lay it over top. Press the mixture down firmly with your hand. The plastic will help you to do this neatly. Then bake for 35-38 minutes or until lightly golden around the edges. Let cool. Remove by pulling up on the overhanging parchment paper. Cut or break into pieces. Enjoy!
I admit, I do love a good hummus and be to honest, I much prefer making it at home to purchasing the store-bought versions. Homemade hummus is not only so easy, it is incredibly flavorful and you control the ingredients – so it’s healthier.
My oldest daughter and I are attending a party tonight and I wanted to bring an appetizer to share with our host. This will be perfect to share although I may need to make another batch because I keep eating this one. Perks of styling food today.
1 can of low sodium chickpeas, drained
2 cups of fresh baby spinach (I used organic)
1/4 cup of tahini
3 garlic cloves
2 tablespoons of lemon juice
1 tablespoon of low sodium soy sauce
1/3 cup of water
1/4 cup of olive oil
1 teaspoon of ground cumin
1 teaspoon of salt
Optional garnish ideas: Drizzle olive oil, pine nuts or walnuts on top.
Add all of the ingredients to your food processor or Vitamix. Pulse until you have the consistency that you wish to have. Taste and adjust the seasonings.
Serve with crackers, veggies or pita chips.
Yesterday I had the awesome pleasure of chatting with the CEO/owner/genius behind Mac-n-Mo’s Magical Morsels based in Los Angeles. It was an amazing conversation and it totally brightened a sick, ill-filled, down kind of day. I’m so blessed to have started on this awesome food journey. You never know where it will take you!
So after I got off the phone with Mo… I immediately ordered some of her vegan awesomeness! But I’m all about sharing! So I asked her if she would share with you guys and she agreed!
So here are rules. Like both of our pages on Facebook by clicking here Knead to Cook
and LIKING the page. Post a comment here or Knead to Cook’s Facebook page (not liking) an actual comment. U.S. residents only. That’s it! A random winner will be selected on Saturday, September 22nd at 6 pm EST. The winner will receive 1 bag (12 ounces) of Mac-n-Mo’s Morselicious Mix and a copy of their e-cookbook. Okay, GO!!!!
I purchased these lovely prosperosa eggplant at our farmer’s market on Tuesday. I couldn’t wait to use them & with a crazy week – tonight was finally it. This recipe can be adjusted to fit your likes or what you have on hand. Also, easily transition to a vegetarian dish by omitting the ground turkey. I just need to boost my protein intake so I opted for the lean ground turkey for dinner.
5 prosperosa eggplants (you can use regular eggplant)
1 cup of quinoa (cooked)
1 red bell pepper, chopped
3 cloves of garlic, minced
1 tablespoon of ground cumin
Salt and pepper to taste
1 lb of lean ground turkey
1 teaspoon of basil, chopped
1 teaspoon of parsley, chopped
Vegetable broth (you can use chicken broth as well)
Cheese for topping (your choice – I used Piacentinu but mozzarella, cheddar, parmesan would all work).
Preheat the oven to 350 degrees.
Cut the tops off of your eggplant and scoop out the interior. I cooked this on the stovetop and set it aside.
In a saute pan over medium heat, add some olive oil. Let that heat up and then add your ground turkey. Cook for 4 minutes and then add the pepper, garlic, cumin, salt and pepper and parsley. Cook until no longer pink and then add the basil. Add the quinoa to the mixture and blend. Then add to each eggplant. Top with some shaved cheese. Then I added about a tablespoon of broth to the top of each eggplant. Bake for 25-30 minutes.
This salad just screams summer. Fresh tomatoes and basil from our garden. Not much more needs to be said about this salad but perfection
Ingredients for the balsamic vinaigrette:
1/4 cup or so of balsamic vinegar
1 teaspoon of dijon mustard (I used Maille)
Salt & pepper
Dash of red pepper flakes
1 garlic cloves, smashed and finely chopped
Whisk together and top your tomatoes and basil with the vinaigrette. Also perfect for a dipping sauce for your crusty bread.
You put WHAT in these brownies? Black beans! Yes, sounds oh so NOT appetizing but the beans replace the flour (hello gluten free) AND add a ton of protein with less carbs. I promise you, you will NOT detect the beans at all. In fact, my youngest daughter, who by far is the pickiest of eaters, LOVED these! Much to my chagrin!
1 15.5 ounce can of low sodium black beans, rinsed and drained
1/2 cup of unsweetened applesauce
1/2 cup of fine cocoa powder
1 teaspoon of baking powder
1/8 teaspoon of salt
2 teaspoons of vanilla extract
3/4 cup of sugar *
1 teaspoon of ground coffee
1/2 cup of white and dark chocolate chips (optional)
*If using straight Truvia – use 4 tablespoons + 2 tsp. If mixing Truvia with regular granulated sugar – 1/4 cup Truvia + 1/2 cup of granulated sugar. Or you can use granulated sugar at 3/4 cup.
Preheat your oven to 350 degrees. Spray your 8×8 or 9×9 glass pan with non stick baking spray with flour and set aside. In your food processor, blend all of the ingredients through the ground coffee. Blend for around 1 minute. The mixture will be creamy. Pour into the prepared pan. Add your toppings (chocolate chips etc.) to the top and bake for 40 minutes or until a toothpick inserted comes out clean. Let cool completely. Slice and enjoy!
The 3 ingredient energy bars have been such an overwhelming success in my house that I needed to start making more for everyone. Being a self-proclaimed chocoholic – this version was inevitable! :)
1 c almonds, toasted
16 pitted Medjool dates, pitted
3 tbl of good quality cocoa
3 tbl of dark chocolate chips (optional)
1/8th tsp of salt
Preheat oven to 400 degrees. Place the almonds on a cookie sheet and bake for 8 minutes. Add the almonds to your processor and blend until you have fine chunks of almond. Then add the remaining ingredients to your food processor and blend until a large mass forms. Break it up and process again until it it is well blended.
In a lined (parchment) 8×8 or 9×9 glass pan, add the mixture. I then add a piece of plastic wrap over the top and roll a small glass over top to smooth it out and make it even. Refrigerate for 45 minutes. Then remove and slice into bite sized squares or bars. Enjoy!
I love energy bars but typically dislike the nutritional information. These bars are so delicious, no bake (well you do toast the almonds) and with only 3 ingredients. So why not get energy from real ingredients, no preservatives & something truly healthy?
1 c of dried, Medjool dates that have been pitted
1 c of raw almonds
1 c of dried, tart cherries
Preheat your oven to 400 degrees. Place the almonds on a cookie sheet and bake for 8 minutes until toasted.
In your food processor, place the pitted Medjool dates that have been pitted and the cherries. Process until it forms a large, pasty ball. Remove and set aside. Then add the cooled almonds to your processor and process until they are finely chopped (avoid over processing into flour). Your looking for small pieces. Then add the date/cherry mixture back and blend again until all the ingredients are incorporated.
Line an 8×8 glass square baking pan with parchment or tin foil. Place the mixture on top. Then I added a piece of plastic wrap over the top to press it down into one even layer. I used a small glass to even it all out. Refrigerate for 45 minutes. Remove and slice. Enjoy!