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!

Raspberry Fudge Sauce

Raspberry Fudge Sauce
over vanilla Greek frozen yogurt
with fresh raspberries

Chocolate and raspberry is a fabulous combination.  So when I saw the pints of Greek frozen yogurt and organic vanilla ice cream in the back of my freezer left over from the end of the summer, I had an idea.  What if I try to make my own hot fudge, slightly healthier than the usual and have protein rich sundaes for dessert? I knew that a basic hot fudge recipe calls for dark chocolate, sugar, butter and cream, so I used that as my base but changed it around.  The almond butter adds in healthy fats and protein, the maple syrup is a nutrient rich sweetener and the raspberries add tons of vitamins, antioxidants and fiber. The sauce is a bit thick, and could certainly be thinned out with a bit of cream or half and half, but I personally enjoyed the texture of not only the chewy chocolate as it hardened, but the raspberry bits as well.  Indulge in this after dinner treat and feel good about dessert!!

Baked Potato Soup

Creamy Baked Potato Soup

Who doesn't love a delicious, creamy baked potato covered in toppings?  Now how about you make that into a rich and flavorful soup using ingredients that are tasty and healthy?  That is what I did last night and it was amazing.

Usually if you look up a recipe for baked potato soup, it will be loaded with cream, butter, cheese, sour cream, and probably more butter.  Basically a bowl of saturated fat bound to make you feel awful both physically and mentally afterward.  This recipe is different, without losing any of the flavor.  In my opinion, it probably tastes better because it uses wholesome ingredients that add flavor without fat, to create a satisfying soup that is high in protein and full of comfort.

I was able to whip this soup up very quickly once the potatoes were baked and scooped apart.  I would recommend adding in about half of the milk, and then adding as much more as you need to get the consistency you are looking for.  My mom chose to use vegetable stock in place of half of the milk, and olive oil instead of butter and it turned out just as delicious.  I had it for dinner last night, and for lunch today and I swear it tasted better today.  But that could of been because of the very small drizzle of gourmet white truffle oil I poured on top... so decadent. Regardless of how you choose to garnish this soup, it is a hearty meal for a cold fall day. Eat up!!

Meatless Monday, Mexican Style

Enchilada Lasagna 
served with crispy kale chips and carrot sticks

This is a vegetarian Mexican spin on a traditional lasagna that I came up with last year.  It is so hearty and delicious that even my meat loving husband frequently requests that I make it.  The choice of beans, tomatoes, any additional veggies or spices, even the cheeses can be switched around depending on what you and your family prefer or what you happen to have in your pantry.  This is my go to combination when I want to feed everyone and warm the house up in the process.  So give meatless a try this Monday and let me know what you think!!!

Chocolate Pre-workout Breakfast Pudding

Chocolate Breakfast Pudding

Ok, this one might seem weird to some people (like my mom) and totally delicious to others (makes me think of my father in law's breakfast yogurt creations) but I swear it is a tasty, super effective way to gain energy and stamina for the long morning ahead, which for me will hopefully include an hour long work out. I have found in the past that regardless of how much I ate for breakfast by the time I was halfway through a workout an hour or two later I would be starving and unable to perform at my best.  So I have been trying out a few new combinations to see what will give me the most long lasting satiety while still being super nutritious.  The combination of high protein Greek yogurt, stomach filling chia seeds, healthy fats in peanut butter and walnuts combined with the satisfying flavor of chocolate and cherries makes this my new go to breakfast. Enjoy it with a side of sliced bananas and kiwis (two vitamin packed fruits that are inexpensive, available all year round and safe to buy non organic).  I had this every day last week and I thought it was time I share it with you as well!