Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

If you've just read my recipe for Dark Chocolate Peppermint Brownies, and wanted something equally tasty, but with a wealth of nutrition, you've come to the right place.  These cookies are my absolute favorite.  I eat them for breakfast, as a snack, or a dessert, and they are always in my freezer. I had read about using dates as the main sweetener in baked goods, and had already created recipes using beans and oats instead of flour, so I decided to combine those two approaches, use a freshly ground walnut butter as my fat and protein source, add in the amazing twist of fresh mint leaves, and (as my daughter would say) "BOOM!" I had a winner. And my daughter is probably my biggest fan of these cookies, so long as I grind the walnuts up completely.  I give them to her at least a couple of times a week, because even though at the age of 7 she knows what goes into them, and that they are one of "mommy's healthy desserts", they still taste, and look like a cookie.  A cookie she can have as the main part of a meal, and I know she's eating something her body needs.  Sure it would be better if I could get her to eat a plate of beans and rice, or turkey and mashed potatoes, with some broccoli or sliced avocado on the side, but she isn't that type of kid.  She is a girl who likes to wear suits and bow ties, cut her hair short, talk and ask questions incessantly, about anything and everything, so who am I to make her "normal", and eat what "normal" kids do.  She doesn't even eat chicken fingers, or grilled cheese sandwiches, only "not grilled" ones which is why if I ever have time, I will start working with her on her very own website, www.grilledcheesenotgrilled.com. But I digress.  These cookies are a sweet treat, but they are packed full of vitamins and nutrients, so if you have a picky eater like me, or are a health nut like me, you need to make these a part of your baking routine.  You won't regret it!

Dark Chocolate Peppermint Brownies

Dark Chocolate Peppermint Brownies

I have been holding out this recipe for so long because they were so good, and my family and I ate them so fast, that we never got a great photo.  I was hoping to make them again before my backyard mint plants died, but never got around to it.  I know I could buy mint at the grocery store to make them again, but there is something special about adding something from my own personal garden, that it just didn't feel the same. But this recipe is way too delicious not to share, and since winter is also peppermint season, I thought it made sense.  I actually have about 40 candy canes decorating my house since Christmas that I plan to grind up into sugar soon, and I am sure if I substituted the sugar in this recipe with candy cane sugar, I would get a similar, although less natural, peppermint flavor.  If the idea of using mint leaves in baking seems odd, just think of a peppermint patty in a brownie, but nature's version.  It is surprisingly refreshing, and gives the rich chocolate taste of the brownie an unexpected twist.  For a healthier version of mint chocolate baking, check out my flourless, high protein, Mint Chocolate Chip Cookies.

Springtime Quinoa with Green Peas, Feta and Mint

Springtime Quinoa with
Green Peas, Feta and Mint

It is finally Springtime here in Northeastern Pennsylvania, although this past weekend felt more like summer with temperatures reaching into the upper 70s.  The only things missing were the leaves on the trees, green grass and flowers.  Not that I was complaining.  I spent as much of the weekend as possible outdoors, raking my recently thawed garden beds, sitting on my front steps enjoying the sun and playing baseball with my kids.  And the best way to celebrate the end of what I think was one of the stormiest and coldest winters I have ever experienced, is to eat a couple of good meals outside, listening to the sounds of birds chirping, wind blowing and children yelling. :)

Although I couldn't go to my barren garden to get any of the fresh ingredients for this dish yet, I definitely plan to make it again once I have my own green peas and mint growing in abundance. The combination of the mint, the feta and the Greek olives give this salad a Mediterranean twist that tastes as fresh and wholesome as it is good for you.  If you are like my husband and I and have never been keen on the strong flavor of regular quinoa, you really should give organic red quinoa a chance.  It has a much milder flavor, while still providing a large serving of protein and fiber.  It cooks up quicker than rice and can be served warm or cold.  We ate this salad the night I made it with a side of rotisserie chicken and organic grape tomatoes, but it honestly tasted better the next day straight out of the fridge.  The perfect Spring (or Summer!) salad is only about 30 minutes away!