Greek Yogurt Cookies

Greek Yogurt Cookies

This recipe has been sitting in my draft folder way too long.  I made them years ago for a fourth of July party and they disappeared so quickly I never got a great close up, and consequently never got around to sharing the recipe for the last two and a half years.  They are a very simple, moist, cake like cookie that I would compare closely to the Pumpkin Cookie recipe I shared in my very fist blog post. It's actually kind of funny that I also never got a photo of those cookies. It's usually a good thing when my treats disappear before they are documented. And it just means I should probably make them again!  I love the simple flavor that the fresh organic butter and whole wheat flour provide, but these would be fabulous with a little orange or lemon zest mixed in, or almond extract instead of vanilla. I've even added in chocolate chips in a similar cookie recipe using ricotta cheese instead of yogurt that I plan to post later this week. Think of it as a basic cake like sugar cookie recipe that can be adjusted in numerous ways, and decorated for any occasion. And if the three full cups of whole wheat flour is a bit hearty for your taste, you could definitely lighten it up with a little white flour, or even a cup of almond flour as a replacement. Now it's time to get baking!

Nut Butter Pancakes

Nut Butter Pancakes

A friend of mine posted a recipe for pancakes made only with oats, bananas, peanut butter, and eggs, and although I know I had made something similar, I couldn't find it on my blog.  That's because like dozens of other recipes I have made over the past few months, it was still in my draft folder. Not exactly the same as the one she shared, but just as deliciously healthy for you.  And gluten free for those of you that need to avoid flour. Because they are made primarily with nut butter and eggs, as well as almond flour, the are very high in protein compared to regular pancakes. I did use chocolate hazelnut butter (one with less sugar than Nutella, although that would be delicious!), so if you opt to use all almond butter or peanut butter or something with less added sugar, you may want to add in a mashed banana, or a few tablespoons of maple syrup, honey, or organic  sugar, or just add more syrup on top when eating them. I actually ate mine plain however, because they were so flavorful. I did amend the recipe to add soymilk (or whatever milk you prefer) because my husband said they were too thick to cook properly without burning them slightly.  I didn't mind, but as with all pancake recipes, you can adjust the ingredients slightly to get the pouring consistency you and your family prefer. Either way, next time you're craving a hearty pancake breakfast, definitely give this recipe a try.  You won't be disappointed!

Superfood Chocolate Cookies

Superfood Chocolate Cookies

Avocado Cookies? Yuck!  I know, I get it.  They don't sound good. Even to someone like me who loves avocado chocolate pudding, and makes cookies with pureed beans in them. But I promise, if I didn't tell you there was avocado in these you would never, ever guess.  You would just think they were super fudgy little bites of dark chocolate goodness. It's no secret that I love to sneak healthy ingredients into baked goods so that I can get my kids, especially my daughter to eat fruits and vegetables without having to actually take a bite of a fruit or vegetable, so although there is chocolate and honey in the ingredients, I still think they provide a good amount of nutritious fuel for my family's active lifestyle.  These are best made in a food processor so that the ingredients combine smoothly, and then stored in the freezer to maintain freshness.  I made them small so they could be bite sized, but I am sure you could make them a little bit bigger and even add mini chocolate chips to them as well.  The combination of avocado, almond butter, and eggs, along with the rich chocolate, cocoa and honey, make them the perfect sweet treat that is also full of vitamins, fiber and protein. And they are great served with a thin layer of peanut butter on top, or as a little cookie sandwich! 

Turkey Meatballs

Turkey Meatballs

Just because you are trying to eat better for the New Year, doesn't mean you have to give up on flavor and essential winter comfort foods.  I made these turkey meatballs (my first time ever) back in October when my parents came for a weekend visit and I wanted to make a meal that everyone could enjoy.  I also made tuna "meat" balls, which were incredible, but only managed to take one photo before they got devoured, so I'll have to make them again before I can share the recipe.  My dad loves to have some meat with his meals, and my mom is a pescatarian (mostly vegetarian, but eats fish), so the two recipes, along with pasta which is my daughter's favorite were a perfect meal for the six of us.  I actually made these meatballs ahead of time and froze them, so that when they came to visit I just had to heat them up in the oven. They technically are your basic meatball recipe, with the exception of using almond flour instead of breadcrumbs, and a combination of plain ground turkey and spicy (or sweet) turkey sausage.  Just make sure to get a brand of sausage with minimal ingredients and preservatives.  The result is a perfectly seasoned, moist, and satisfying addition to any pasta meal, or as shown below, as a sandwich filling, or mixed into a soup.

Roasted Beet Salad

Roasted Beet Salad

Happy New Year! It's been almost two months since my last post, for which I apologize.  The holidays were very busy, and while I was consistently cooking, I never got around to sharing many recipes. But I have a lot saved up so I promise to keep them coming, starting with the healthiest ones first, since I am sure many of you have committed yourself to a more healthful lifestyle as of a week ago.  So while that resolution still holds, I hope you enjoy my recipes.

I made this salad back in the fall when the weather was starting to turn cooler.  Although my favorite go to meal in the winter is soup, sometimes having something fresh still hits the spot.  This roasted beet salad satisfies your craving for a crunchy salad as well as a warm, hunger squelching entree. I had honestly never roasted beets before, so this was a new experience and I was pleasantly surprised. Beets are literally one of the most nutritious foods on the planet,* full of vitamin C, fiber, potassium, manganese, and vitamin B folate. You would be hard pressed to find a food with more health benefits for every aspect of your body, from your muscles, to your liver, and brain function.  And although I know the flavor of beets can be a hard sell for some people, roasting them like I did for this recipe brings out the natural sugars, and both of my kids, even my super picky daughter, loved them.  I rounded out the salad with spicy arugula (a mix of kale and radicchio would be great too), chopped red bell peppers, walnuts, dried cherries, and goat cheese. Of course you can add whatever you like to the salad, but keep the dressing light, like the citrus vinaigrette recipe below. I did serve some pesto encrusted salmon on the side with this salad, but it could easily stand alone as a meal by itself.

* http://www.health.com/nutrition/beets-health-benefits

Apple Cider Donuts

Apple Cider Donuts

Before apple season comes to a close, and jugs of cider are no longer at the entryway of my local grocery store, I figured I had better post this recipe. These are a slightly simplified version of my Apple Cider Muffin recipe from three years ago which used apple butter as one of the ingredients. This recipe uses almond flour and whole wheat pastry flour, so it has a little extra protein and a good amount of fiber, and a large percentage of the sweetness and moisture come from applesauce and apple cider. It would be wonderful with very finely chopped pieces of apple in it as well, or with walnuts, as I sprinkled on the tops of the four large muffins I made when I ran out of room in my two donut pans. They were literally gone within a day between the delicious weekend breakfast they provided and the snacks for the kids' (and my husband's) lunch the following day. And the chewy crunch from the highly nutritious chia seeds are one of my favorite parts of this amazingly sweet treat. I can't wait to bake them again!

Be Kind, Love More, Give What You Can

BE KIND.
LOVE MORE.
GIVE WHAT YOU CAN.

The following is a post I made on my personal Facebook page yesterday in light of the recent presidential election and the rift it is causing among the citizens of the United States.  I am not trying to make any dramatic political statement here, or try to put my beliefs onto anyone else, I am just trying to spread kindness and generosity and encourage others to do the same.

My donation, for today

"I am not posting this to show how generous I am or to make myself feel better. I am posting this to encourage others to do more for their own communities. I have always been passionate about helping those in need, especially with food assistance, whether by working at a food bank, donating what I can, or helping to run a food assistance program at my children's' schools. This is the time of year that food banks often stock their shelves for months to come, but it is important to contribute all year long. With the prospect of a government that may not be as kind to the less fortunate, I refuse to believe that because I was born into a certain family, in a certain place, and have had the fortune and luck to live a comfortable life, that I deserve what I have any more than anyone else, regardless of their personal situation. We are all human and we all deserve a good life, and the ability to feed our families. So in addition to sending my daughter to school with a heavy backpack full of cans of soup every day for the last two weeks to donate to families in her school, I am sending in all of this food to my son's school's food drive. And next week, when they are asking for fresh produce, I'll be dropping off a large amount of that as well. Because I can. And I hope that everyone who reads this, goes out and does something good for their community today as well. We all can do something to make this world, and especially our amazing country, a kinder place.

Love to all."                - November 10, 2016

Salmon Patties

Salmon Patties

 On very rare occasions, I am left alone to fend for myself for dinner.  Last night my husband and son where out of the house, busy with evening activities, and my daughter was home sick with a belly ache.  Usually I would just have a bowl of soup while my daughter ate cereal, or have some cheese and crackers, or a simple salad.  But last night I was really hungry and wanted something warm and interesting. I had half a dozen ripe avocados in my fridge, and with no party to make guacamole for, and way too much Halloween candy sitting around to entice anyone with (avocado) chocolate pudding, which is absolutely delicious, (simple chocolate pudding, raw vegan chocolate pudding), I knew my meal should include an avocado, so as not to waste good food. I have used avocado as a mayonnaise substitute many times in salmon or tuna salads, but I didn't feel like eating a cold sandwich.  So I thought, why not add a little cheese, an egg to bind it, and some flavorful spices and fry it up into a patty?  I knew as soon as the underside started to brown and the aroma filled the kitchen, that I had a winner.  A simple to make, super nutritious, quick dinner that is perfect for one or two people.  I like to think of it as a cross between a tuna burger and a crab cake, and the recipe can definitely be amended with different spices, finely chopped vegetables, fresh salmon, canned tuna, or even breadcrumbs.  I ate two of them with some cut up tomatoes on the side, but they would be great on a roll like a burger, or with a side salad or a little rice or quinoa. I'm looking forward to the left over one this afternoon when I get back from a walk, and am sure it will taste just as good as it did last night.  So next time you find yourself wondering what to make for dinner, and you have a ripe avocado handy, grab a few pantry items and get cooking!  Quick and easy can also be healthy, and honestly, if I'd taken the time to dress up my plate a bit better and present it differently with some garnishes, I can guarantee it would pass as something you might eat at a fancy seafood restaurant.

Pumpkin Cupcakes

Pumpkin Cupcakes

Happy (belated) Halloween!  This time of year, pumpkin spice is everywhere. Grocery store shelves are filled with pumpkin coffee cakes, pumpkin coffee, pumpkin cookies, even Cheerios are now made in pumpkin spice flavor. So of course I have to post yet another pumpkin recipe.  These are cupcakes I made for a Halloween party last year, and are very similar to my recipe for Maple and Chia Pumpkin Bars. They use a whole can of pumpkin, so they are very moist, full of real pumpkin flavor, and super simple to mix together.  They are great in donut form as well, eaten without frosting as a healthy morning meal, or decorated for Halloween festivities. If you are like me and have a lot of left over candy corn now that Halloween is passed, they will make a fantastic treat to surprise your kids with even after the sweetest of holidays has passed. Maybe I'll even make them today, since it is officially my half birthday, and I should at least eat (half) a cupcake!

Chocolate Cashew Butter Cupcakes

Chocolate Cashew Butter Cupcakes

Halloween season is here, and since I never got around to posting this deliciously spooky dessert last year, I figured I might as well get it out there before the holiday passes me by. I actually cannot believe I haven't made them again since last year.  Too many new recipes to try and not enough people to eat everything, so I often don't make things twice. But after rereading the ingredients and jogging my memory with the photos, I think I'll have to make an exception.  These cupcakes are made without any flour, so they are gluten free, and because the base is cashew butter (you could definitely use any other nut butter you prefer) and eggs, they are high in protein. They are still a dessert, with a good amount of pure maple syrup, and some sugar. The Nutella frosting and skeleton decoration make them a extra sweet treat, but this is Halloween after all, and I did save some of the plain cupcakes for a semi-healthy, pre-workout, morning meal. The coolest part about this recipe was that I decorated the cupcakes at home and then transported them almost two hours to a party, and only one of the skeletons' arms fell off. They were a huge hit and so cute to look at.  And terrifyingly tasty to eat!

Maple & Chia Pumpkin Bars

Maple & Chia Pumpkin Bars

Every fall when I post my first pumpkin recipe, I write about how nothing says autumn like pumpkin spices: cinnamon, nutmeg, ginger, cloves, and of course, pumpkin.  But here it is the end of September and I have been too busy to even bake my first pumpkin recipe.  I am not sure when or why I came up with this twist on my all time favorite Pumpkin Brownie recipe, but it's a definite keeper. From past recipes, you know how much I love chia seeds, especially in baked goods where I love the chewy texture, and nutritional boost they give to even the sweetest of treats.  This recipe calls for a little less sugar than a lot of my pumpkin desserts, but they taste just as good.  I actually love the slightly less sweet nature of this recipe as it makes a satisfying breakfast or a perfect afternoon snack.  Of course you could definitely add a thin layer of cream cheese frosting and a few cinnamon sprinkles and make it even more delectable. (next time!) I originally used granulated maple sugar in this recipe, which adds a wonderful flavor, but costs a bit more, so a combination of organic brown and/or white sugar would work as well. And if you don't like chia seeds, you can substitute 2 or 3 eggs to help bind the bars together. I've actually added a couple of eggs in addition to the soaked chia once as well to make them a little more dense. And they are great with walnuts added in for an extra protein and flavor boost. My kids love these for snacks, and your house will smell like the taste of fall for hours after you bake them. Happy Pumpkin Spice Season everyone!

Spicy Thai Noodle Soup

Spicy Thai Noodle Soup

 As the weather begins to turn cooler, nothing tastes better and fills you up without weighing you down that a piping hot bowl of soup.  The other night I was watching the season premiere of Anthony Bourdain's show Parts Unknown where he visits Vietnam, and eats bowl after bowl of noodle soup.  While this recipe is not Vietnamese, it is a spicy bowl of flavorful noodles and vegetables that definitely satisfied my craving.  I had originally planned to make a version of my Spicy Chipotle Bean and Corn Chili for dinner last night, but I had brown rice noodles and green curry paste that I needed to use, so I came up with this instead.  I incorporated the super spicy red chili peppers into it because they are the last things growing in my backyard garden, and despite them being extremely hot, I love the flavor that they add.  My husband, who can usually handle more spice than me, actually had a little trouble finishing his large portion soup, but I loved it, and kept reminding him that hot peppers are good for your metabolism.  So you can either eat more, or lose weight while eating plenty, whichever you desire. ;) And I know for certain, that after my left over bowl is gone later today, I'll be putting the ingredients back on my shopping list to make again very soon.

Dark Chocolate Pecan Bars

Dark Chocolate Pecan Bars

I came across this recipe as I was going through a bunch of the blog drafts that I have been saving for the past few months.  I knew I had made it back in the Spring, but I couldn't find any pictures saved. That's when I remembered that these were so delicious and I was so excited making them that I never took any photos before they were completely eaten (which didn't take very long at all, less than a day I believe).  So I figured I better make another batch, remember to take photos, and maybe savor them a little longer, if possible.  I do have to admit though, that the recipe shown uses cashew butter instead of pecan butter, because as I always say, you can often use whatever you have on hand at the time and substitute things in a recipe, especially nut butters, whenever needed. I didn't feel like going to the grocery store that I sometimes feel that I live at, this morning, and I had a jar of cashew butter with a "best before" date less than a month away, so I figured that would work.  And, as you can see by the photos, it certainly did.  As usual, anything made from scratch tastes better, so if I had raw nuts, like pecans, or cashews on hand, pureeing them in the food processor would have been a nice step, but jarred varieties, provided they have no, or very few other ingredients, work just as well.  I ate one large piece before going out for a walk today, and gave my kids each a piece when they got home from school.  The rest are being saved for snacks tomorrow or going into the freezer, so I can have a treat at a later date as well.  If you want to know exactly what they taste like, think of a super gooey, fudgy brownie, that melts in your mouth.  Ya, that good.

Strawberry Pecan Baked Donuts

Strawberry Pecan Baked Donuts

Everybody loves donuts.  Especially my kids.  But obviously I want them to grow up strong and healthy, so donuts are not on our everyday menu.  But with this easy recipe, they can be! I had a large container of raw pecans that I had bought in bulk, so they weren't as expensive as pecans can sometimes be, but this recipe can easily be made using any type of nut, or nut butter if you don't have a food processor to make your own.  You could also substitute out the whole wheat flour for a gluten free variety, or use a vegan source of milk plus vinegar instead of the buttermilk.  The options are endless, but the results will be the same. Simple, easy to make, delicious and nutritious breakfast treats (or snacks) that your kids are sure to love.  As you can see by some of the photos, I did put a little Nutella on top of some of the donuts, but it is totally not necessary in my opinion.  Just something fun for a special Sunday breakfast.

Basic Chocolate Chip Cookies

Basic Chocolate Chip Cookies

I'm back!  As you may notice by looking at the dates of my posts, it's been almost three months since my last entry.  In other words, I basically took the summer off to spend a lot of quality time with my kids, my husband, my extended family, and friends.  I still spent a lot of time in my kitchen baking, cooking, trying out new recipes and perfecting old ones, but I chose to go to the beach, or the pool, or a neighbor's house afterwards instead of sitting at my computer organizing recipes and photos.  But now that my kids are back in school (6th and 2nd grade!), I don't have any great excuses as to why I am not writing up new and exciting recipes for the world to enjoy.

This is a very basic chocolate chip cookie recipe, with the healthy twist of using mostly whole wheat flour.  It is basically the same recipe you will find on the back of most bags of chocolate chips, but I felt that a food blog is not complete without the most standard American cookie recipe, and my family's favorite.  And since it is back to school time, what better way to send your kids off with a little love than a homemade chocolate chip cookie as a snack. 

I hope everyone reading this has a great school year, and I promise to keep posting new and exciting recipes that will be perfect for quick weeknight dinners, fun weekend get togethers and of course, school lunches.

Chick Pea Flour Banana Bread

Chick Pea Flour Banana Bread

I have to give credit for this recipe to a friend of mine who made it first.  Like me, she loves to be creative in the kitchen and admitted that she just threw this together without measuring and hoped that it would turn out.  From the photos she shared online and her promise that it was delicious I knew I had to try it myself.  Luckily she remembered enough to give me a ball park of what she used, and I went with it.  And she was right, it is delicious. A moist, delicious banana bread, surprisingly full of fiber and protein thanks to the use of chick pea flour.  I had heard of that type of flour before, but since I didn't know how it would work with baking, I had been afraid to try it.  I wish I had known sooner how perfect it is for recipes like this. It's basically similar to using pureed beans, which I've done before, with the addition of a little extra moisture, which in this recipe is the bananas and the yogurt. With only a 1/4 cup of both oil and sugar, this recipe is as healthy as they come, so the addition of a few dark chocolate chips is completely understandable. Plus adding chocolate chips to anything makes it an instant hit with my kids.  We actually just finished off the last of the third batch of these I've made this morning, so it's time for me to make some more, and to share the recipe with all of you.

Dark Chocolate (Sweet Potato) Brownies

Dark Chocolate (Sweet Potato) Brownies

Considering my kids have been taking these delicious treats to school all week for snacks, I thought I would finally post the recipe I have been making over and over again this past month because we my family and I keep devouring them.  I am not sure where exactly I first saw the recipe that gave me the idea to try sweet potato as the base for this brownie, but I am so glad I did.  I love a dark, fudgy brownie, and this is now my definite new favorite dessert.  It is so simple to make, free of any refined sugar, and packed with hidden nutrition.  Instead of flour, and like the beans in my black bean brownies, the sweet potato in this recipe is the starch that serves as the base for the recipe.  But sweet potatoes have the added benefit of natural sugars as well, so I only have to add 1/4 C. of pure maple syrup to sweeten these brownies perfectly. And sweet potatoes are also full of fiber, calcium, potassium, and vitamins A and C. (1 cup of sweet potato actually provides over 370% of your daily vitamin A!). The one thing you need to remember about this recipe however is to let the brownies cool completely before cutting into them.  If you're in a hurry, like I often am, you can refrigerate them once they are partially cool, but if you cut them too soon, they will not come out of the pan well.  I have thought of adding an egg or two the next time around to see if it helps bind them, but am reluctant to mess up something that is so perfect as is.  I have been storing mine wrapped individually in the freezer to grab on the way out for snacks, but they should last up to 4 or 5 days in the fridge as well.

Cinnamon Sugar Cookies

Cinnamon Sugar Cookies

Now that Spring is officially in the air, I thought I would share my flower shaped cinnamon sugar cookie recipe.  I made these a few months ago, in the middle of winter, on one of the only snow days we had.  The cookie cutters that I found in a small shop in Falmouth, MA made it extra fun, and my daughter enjoyed adding the sprinkles onto the flowers with me.  This is a basic sugar cookie recipe, with the addition of cinnamon, and the replacement of white flour with organic whole wheat, and switching out the eggs for soaked chia seeds.  I love the little chewiness of the chia seeds, but you could definitely just use eggs instead if you prefer. When my kids are helping me and getting their hands into everything, I like knowing there is no raw egg in the dough they are playing with, so the soaked chia seeds are a nice alternative.

Coconut Lime Sugar Cookies

Coconut Lime Sugar Cookies

Welcome Spring!  This recipe honestly tastes more like Summer, with the tropical lime and coconut flavors, but why not get a jump start on the warmer months of the year!  Granted this winter has not been so bad here in Pennsylvania, but the 60 degree days and the flowers beginning to bloom in my yard are always a welcome sign of the season to come. I made these sugar cookies for my softball team's end of season party last June and for some reason never got around to sharing them, or making them again for that matter, which I really need to do. Based on a very basic sugar cookie recipe*, this creation uses coconut oil, coconut nectar and shredded coconut, along with lime zest, to add an amazing pop of flavor to an all time favorite cookie.  Like most sugar cookies, these taste better after a couple of days, when the flavors really come together.  And with organic whole wheat flour and healthy coconut oil, they are a treat that is actually great for you and your family!

Guinness Cupcakes

Dark Chocolate Guinness Cupcakes
with Baileys Cream Cheese Frosting

Happy St. Patrick's Day!  I actually made these amazing cupcakes last year for St. Paddy's day, but never got around to finishing this post until the holiday had long since past, so I was waiting until this year to share with everyone.  I am sure most of you have seen recipes like this circulating in the previous days and weeks on social media, and I am sure there are lots of different ways to make Irish liquor infused treats.  This recipe of course uses mostly organic ingredients, a lot of whole wheat flour, high protein Greek yogurt, and antioxidant rich dark cocoa powder.  Of course there is a ton of sugar in the frosting, which is honestly so good you could eat it with a spoon, but this is a dessert after all.  For a holiday.  And they go great with a strong beer, or an Irish coffee!  May the luck of the day be with you all!!