Oat Chobani PB2 Cookies. {no flour & gluten free}


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
2 eggs
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).


Cilantro Spinach Lime Pesto.


Since I have received my Magimix by Robot-Coupe 3200 XL Food Processor, I knew I wanted to whip up some pesto in it.  It’s a favorite!  I chose the larger of the 3 bowls to prepare it because the cilantro is a bit of a wild herb.  Everything tucked in nicely and I have to admit, with only a few pulses it does the job.  See the pics below.  Drizzling the olive oil through the large spout also allows me to gauge the consistency of the pesto quite easily v. my old processor.  The machine is powerful yet very quiet.  Cleans up perfectly and I love that the larger bowl comes with a larger blade making my job much easier.

We adore pesto but it doesn’t always have to be the classic basil version.  I made a similar pesto for a pizza sauce and my kids went wild over it.  I mixed it up and thought I would serve this over grilled chicken and whole wheat pasta tonight for dinner.  Would be great over pasta or mixed with grilled fish or chicken.


1 cup of fresh cilantro
1/2 cup of baby spinach leaves
3/4 cup of raw almonds (pistachios would work well too)
1/4 cup of grated parmesan cheese
4 garlic cloves
1/4 cup of fresh lime juice
Olive oil

Optional:  Jalapeño


In my new Magimix Food Processor, I added the cilantro, spinach, almonds and garlic to and pulse until it looks like this:


Then add some salt and pepper.   Parmesan cheese then place the lid back on and drizzle olive oil through the spout with the machine running until it resembles this:




Give it a taste and adjust the salt and pepper as necessary.  Put in a tupperware container until needed.  If using over pasta, reserve a bit of the pasta water off to the side.  Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto.  Add additional pesto until you achieve the amount you wish to have in the dish.  Refrigerate or freeze the pesto until needed again.  A little goes a long way!


Organic Beef or Buffalo Chili.


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)
Olive oil
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 :)



Knead to Cook’s Biggest Giveaway EVER!!! Magimix by Robot-Coupe 3200 XL Food Processor.

Magimix by Robot-Coupe 3200XL Food Processor (Chrome)2

Robot-Coupe, the French company that developed the first food processor, applies the technology of its commercial models to this high-performance processor for home use. This versatile machine includes many components and accessories for a wide variety of uses.  Chrome finish.

  • Extremely powerful, extra-quiet motor.
  • Trio of work bowls allows you to carry out multiple tasks in rapid succession, without stopping to wash a bowl.
  • Small bowl is perfect for mincing herbs, chopping nuts or blending a sauce.
  • Medium bowl is ideal for slicing and grating.
  • Large bowl handles prep jobs like mixing batters, kneading dough and slicing a large batch of vegetables.
  • Motor automatically adjusts power and speed to suit job at hand.
  • Razor-sharp Sabatier stainless-steel blades and stainless-steel discs, strong enough for a variety of tasks including crushing ice.
  • Extra-large feed tube eliminates need to precut most ingredients.

Food Processor includes:

  • 6-cup, 10-cup and 12-cup mixing bowls.
  • 2 metal Sabatier blades, one for small bowl, and one for medium and large bowls.
  • Dough blade.
  • 2 grating discs.
  • 2 slicing discs.
  • Blender Mix attachment.
  • Egg whisk.
  • Spatula.
  • Recipe book and DVD.
  • Storage box.

This giveaway starts January 13th at 1 pm EST and goes through Sunday, January 27, 2013 at 12 pm EST.  US Residents only.  This promotion is run by Rafflecopter.

The winner must make contact with shipping address to [email protected] within 48 hours.  The suggested retail is $350.00 USD.

a Rafflecopter giveaway


Cookie & Peanut Butter Chocolate Chip Hummus.

Magimix by Robot-Coupe 3200XL Food Processor (Chrome)2


This was my inaugural recipe made in my new Magimix Compact 3200 xl and oh how I love it!  It is by far the quietest appliance in my kitchen.  Worked efficiently and is a stunner in my new kitchen.  Plus love that I can select which bowl I need to use v. just using one large bowl to make a smaller batch of a recipe. Another great feature – it works quickly.  Within a few pulses, my hummus was creamy perfection.  I, like most, don’t have a lot of time to waste in the kitchen.  This certainly makes my life easier.   LOVE!  Okay now onto the recipe…

It was a really crazy day to say the least.  I wanted to make a super fun snack for my youngest daughter who started at a new private school today.  This has her name written all over it!!!  Cookie butter + peanut butter + chocolate = Instant JOY!  Plus it’s hummus and it’s packed with protein, potassium and fiber for the joy of mom/dad!

IMG_2314 IMG_2337

1 16 oz can of low sodium Garbanzo beans, rinsed and drained
1/2 cup of cookie butter (Trader Joe’s or Biscoff)
1/4 cup of peanut or other nut butter
1/2 teaspoon sea salt
1 teaspoon of coconut oil
1/4 cup of honey, agave or maple syrup
Chocolate Chips


Into your food processor add the first 6 ingredients and blend until nice and creamy.  This will take about 2 minutes or so.  Then by hand, blend in the chocolate chip (mini chips work well too).

Serve with graham crackers, apples or vanilla wafers.


Turkey Sausage & Pepper Calzone. Customizable.

IMG_2311 IMG_2252

I used King Arthur’s Italian Style flour (but you can buy pizza dough at the grocery store).  I used their recipe on the back of their product to make the dough.  You can use other pizza dough recipes (I have several on my blog that you can search).

Preheat your oven to 425 degrees. You can bake on pizza stone or a Silpat lined baking sheet (which is what I used).  From there, you will divide the dough into two balls.  Roll them out about 14×14 inches and about 1/4 inch thick.  Place your filling (I used turkey sausage and peppers/onions that was already cooked and cooled) in the center of the dough.  Make slices into the dough as pictured above.  Then starting at the bottom you are going to overlap the dough resembling a braid (although it isn’t a braid).  Maybe I should say criss-crossing.  Using two spatulas’ I gently lifted and placed on my baking sheet.  Bake until golden brown and heated through.  I baked it for about 35 minutes but every oven is different.  You want a nice light brown crust and heated ingredients.  I made one with mozzarella and one without (my youngest isn’t a fan).  I have marinara sauce for dipping.  Easy and can prepare ahead of time and reheat.  Also would be awesome for your Super Bowl party.  Fill it with whatever fun ingredients you love.  Pepperoni, sausage, beef, cheeses etc.



Chipotle Apple Turkey Burgers.



I’m obsessed with all of my new cookbooks!  Ideas galore and I have to admit, everyone needs some inspiration here and there.  This recipe is inspired from The Sprouted Kitchen.  I didn’t make the aioli to top the burgers for several reasons, one – I’m not a fan of aioli sauces, two, I’m eating very VERY healthy lately and I didn’t want to add the calories.  And finally, these burgers were so flavorful that nothing needed to top them!  Honestly, it’s just crazy.  I made these as sliders (meatballs would also be fun) so they would be awesome to serve at your Super Bowl party or dinner.  Kids love them, adults love them and hey, we really don’t need to be consuming that much meat.  I filled our plates up with a mixed green salad with fresh strawberries and sweet potato strings that I baked.  Served the burgers on whole wheat potato buns and let the food fest begin!


1 tablespoon of extra virgin olive oil
1 stalk of celery, finely chopped
3 green onions, finely diced
6 cloves of garlic, minced
1 Granny Smith apple, grated with the largest holes on a box grater
1.25 lb of ground lean (92%) organic turkey
1 teaspoon of Chipotle chile powder
1/2 teaspoon salt
Fresh ground pepper
2 tablespoons of freshly minced parsley


Heat the olive oil in a sauté pan over medium heat.  Add the celery, onions and garlic for about 6 minutes.  Then set aside to cool.  In your stand mixer, add the remaining ingredients.  Blend with the paddle attachment.  Then add the cooled ingredients.  Blend again.  The texture will be stickier than expected.  I believe it’s from the water in the apples.  Form into burgers or sliders (whichever you prefer) and let sit at room temperature for about 15 minutes.  On your grill or grill pan, get it nice and hot, add the burgers and cook until the temperature reaches 175.  If you wish to top with cheese, add that in the pan and cover for a few seconds until the cheese melts.  Serve with or without a bun.  Enjoy!!



Raspberry Apricot Oat Bars.



IMG_2077 IMG_2167


been very lucky to receive several new cookbooks for birthday and Christmas gifts. I love the inspiration and trying out new recipes, after all, who doesn’t?!  I found this recipe in Giada’s latest cookbook and made it healthier and protein-packed thanks to my go-to Chobani yogurt.

These bars are cooling right now and they smell sooooooo good!


Cooking spray
Parchment paper
13×9 glass or metal pan
13 ounce jar of jam (I used raspberry apricot but any will do)
8 dried apricots, chopped up
1 3/4 cups of all-purpose flour (I used King Arthur’s)
3/4 cup of brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1 3/4 cup of rolled oats
1 cup of chopped walnuts
1 stick of butter or butter substitute, melted
1/4 cup + 1 tablespoon of vanilla Chobani
1 egg, room temperature
2 teaspoons of vanilla extract


Place the rack in the center of your oven and preheat to 350.  Spray your pan with baking spray and then place a piece of parchment paper for lining the pan.  Spray the parchment paper as well.  Set aside.

In a small bowl, mix the preserve or jam and apricots.  Set aside.  In your stand mixer, whisk flour, sugar, cinnamon, salt and soda together.  Then add the oats and walnuts.  Then the butter, egg, Chobani and vanilla.  Blend into incorporated.  It will resemble a crust texture (little marbles).

Using a fork or small spatula, scoop out half of the mixture into your prepared pan and with clean hands or the fork, press it flat into the bottom of the pan.  Cover all of the areas with an even thickness of crust.  Then spread the jam mixture atop – not quite going to the ends.  Then crumble the remaining dough on top of the jam.  Bake for 35-40 minutes.  Let cool for at least 45 minutes.  Slice and serve.  Store in a tupperware container for up to 3-4 days, if it lasts that long.


Healthier Pumpkin Chobani Muffins.


I’ve always been healthy but lately I’ve become psychotic with my healthy mission.  My husband purchased a Jawbone UP bracelet for me (after I got him one for Christmas) and the information it has provided to me has enlightened me about how many calories I was taking in per day!  Wow snacking… NOT good!  My target/goal weight has always been 135 lbs. (who shares this, am I crazy?)  I’m very muscular, 5’6″ tall and work out 6 days a week.  I’m in good shape.  Well needless to say, after blogging for over a year and snacking here or there… my weight crept up into an area that I wasn’t happy with myself.  Hey, it happens to the best of us.  So now, I’m happily down 11 lbs and below my “goal or target” weight.  My next goal…. 126!  I’m on my way.

So yesterday I wanted to make muffins for my girls.  Today was kind of a special day for my youngest and I thought a healthy treat would be fitting (but it did include some dark chocolate).  I whipped up a batch and was lucky to save one to photograph!  So here it is… a bit healthier.  Protein-packed, courtesy of Chobani and quite tasty!


1/2 cup of butter, softened (I used a butter substitute)
1/3 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 1/2 cup of oat flour (if you don’t have it – grind up oats in your Vitamix or blender until powdery) Measure post blend :)
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of pumpkin puree
1/2 cup of vanilla Chobani yogurt
1 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
Chocolate chips


Preheat your oven to 350 degrees.  I made this recipe with a regular size muffin pan.  It made 11 filling 3/4 the way filled.  Whatever you use – spray with nonstick baking spray and set aside.

In your stand mixer, blend sugar and butter until fluffy.  Add the eggs and vanilla.  In a separate bowl whisk the flour, baking soda and salt together.   Add to the butter mixture.  Then add the pumpkin puree, Chobani, cinnamon and nutmeg.  Blend well and scrape the sides down and mix again.

Now here is where you decide if you want chocolate chips or not.  I did add about 1/4 cup of mini chips and then sprinkled some on the top so my husband would know not to eat them (he’s allergic to cocoa).

Bake for 22-26 minutes or until a toothpick inserted comes out clean.  Let cool completely.


Almond honey butter.


Nothing quite like making your own nut butter.  It’s super easy and very tasty.  Grab your nuts and get ready to be impressed!


2 cups of raw almonds or toasted almonds
1 teaspoon of peanut oil
Sea Salt
3 tablespoons honey


In your Vitamix add the almonds.  Blend the nuts on 10 speed for 1-2 minute.  Then add the oil and salt and blend for about 12 minutes.  Stop and scrape the sides down.  The nuts will yield their oil and get creamier.  Then add the honey and additional salt as needed.  Blend until you achieve the texture you desire.