Archive for September, 2010
It’s hard to believe that such a simple recipe can produce such amazing little cookies. Be warned – it’s hard to resist eating the whole batch! Feel free to experiment with different nut butters for a variety of new tastes and flavors! YUM!
- 1 cup no salt added almond butter or your favorite nut butter, room temperature
- 1/2 cup raw coconut crystals
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chocolate chips of your choice (I used SunSpire Grain Sweetened Chocolate Chips)
- Preheat oven to 350 degrees.
- In a medium bowl stir together the first 5 ingredients until blended.
- Stir in chocolate chips.
- Drop the dough by rounded tablespoonfuls onto a lined baking sheet (parchment paper or non stick foil works best).
- Bake for 10-12 minutes or until lightly browned.
- Let cool on baking sheets for 5 minutes (this is a must – they have to cool slightly before you can move them).
- Transfer to a wire rack and let cool for 15 more minutes (I put them on a sheet of waxed paper for about 5 minutes and they were good to go!).
Makes 24 cookies.
Serving size 1 cookie.
Nutrients per serving: Calories: 110, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 2g, Sodium: 55mg, Cholesterol: 10mg
Leftover cookies can be stored at room temperature for 1-2 days.
You can also add 1/2 cup of oatmeal and 1/4 cup dried cranberries for something different.
For a gluten free treat make sure to use gluten free chocolate chips!
If you haven’t experienced the wonders of yogurt cheese then you are in for a treat. Yogurt cheese is so versatile that it could have a whole blog dedicated to itself and all the wonderful recipes that can be made with it. It’s also as easy to make as boiling water! You can start with non fat yogurt, regular plain yogurt or even goat’s milk or greek style yogurt. The yogurt will drain in the refrigerator for at least 24 hours. The longer you let it drain the thicker and creamier it gets. The end product also has roughly HALF the calories of the original product.
- 1 container yogurt (you can use non fat plain, 1 or 2% plain, goat’s milk or greek style)
- 1 cheesecloth or finer weave towel
- Place the cheesecloth over a colander and dump the yogurt on top. Yup, it’s that simple!
- Place the colander inside a larger bowl to catch the liquid. Make sure that there is enough room between the bottom of the colander and the outside bowl for the liquid to sit without touching the bottom of the colander.
- Place in the refrigerator.
- Let the yogurt drain for 24-48 hours. The longer it drains the thicker it is.
Nutritional info will vary greatly depending on the style and type of yogurt you use.
Yogurt cheese can be used in many ways. Here are just a few suggestions:
- Spread it over whole grain toast for a healthy morning breakfast
- Mix it with some fruit for a snack or use it in a smoothie for a creamy flavor.
- Mix in some fresh herbs (garlic, chives and parsley), roll it into a sausage shaped log, and present it to guests with crackers.
- Sprinkle in some cinnamon and a bit of honey and it becomes a cream cheese like topping for toast or a wonderful fruit dip.
- Use it in place of mayo (you would want to drain it for only 12 – 14 hours so that it is thinner like mayo).
My family loves tacos. Once or twice a month we have Taco Tuesdays and we stuff ourselves silly with these delicious tacos! This is also one of my favorite lunch meals. The taco filling is delicious on top of tortilla chips! I add some shredded lettuce, a bit of guacamole and onions and lunch is served. YUM!
- 1 can (15 ounces) no salt added black beans (you can also use 1 pound cooked ground protein of your choice such as lean ground beef, turkey, chicken, tofu or any of your favorite beans)
- 1 can (15 ounces) fire roasted diced tomatoes with green chillies
- 1 tbsp low sodium vegetable broth or olive oil
- 1 tbsp Taco Seasoning Mix
- 3/4 cup sweet corn (if frozen, thaw first)
- 1/2 – 1 cup chopped red onion (I like save some onions and use them at the end to top my taco with)
- 3-4 cloves garlic, minced
- 1/4 cup Homemade Guacamole
- 6 tortilla shells of your choice
- fresh cilantro, roughly chopped (optional)
- 1/2 cup shredded cheese (optional)
- Heat a large sauté pan over medium-high heat. Add 1 tbsp broth or olive oil and saute the onion and garlic until translucent. Add tomatoes, corn and black beans and cooked until heated through about 5-10 minutes.
- Top each tortilla evenly with bean mixture, guacamole, cheese (if using), extra onions and cilantro. Serve and ENJOY!
Makes 6 servings.
Serving size 1 taco.
Nutrients per serving: Calories: 269.5, Cal. from Fat: 18, Total Fat: 5.5g, Sat. Fat: .5g, Carbs: 44g, Fiber: 10.5g, Sugars: 1g, Protein: 11.5g, Sodium: 416.5mg, Chol: 0mg
Leftover taco bean mixture can be stored in an airtight container in the fridge for up to 3 days.
I like to make a double batch of tacos when I prepare this meal. The leftover bean mixture freezes really well. Place the mixture in individual freezer safe storage containers and place in the freezer for up to 6 months. Reheat in the microwave and you have dinner on the table in minutes!
Taco seasoning is an ever present staple in my kitchen pantry. It’s uses go far beyond just your ordinary tacos! This seasoning mix can be stored in your spice cabinet for months so make a double or triple batch.
- 2 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 tsp paprika
- 1 tbsp ground cumin
- 2 tsp sea salt
- Mix all ingredients together in a small bowl and store in a cool dry place.
Makes approximately 5 tbsp.
Serving size 1 tbsp.
Nutrients per serving: Calories: 12, Cal. from Fat: 5, Total Fat: 0g, Sat. Fat: 0g, Carbs: 2g, Fiber: 1g, Sugars: .5g, Protein: 0g, Sodium: 749mg, Chol: 0mg
This seasoning mix is on the spicy side. If you are looking for something milder then reduce the amount of chili powder and crushed red pepper flakes by half and replace with 1 tbsp paprika.
For use in traditional tacos use 1-2 tbsp of taco seasoning per 1 pound of ground meat.