Healthy Oatmeal Chocolate Cookies

Fall, to me, is all about baking!
These will leave your home smelling DELISH and NO GUILT!

ENJOY!

1 C coconut oil
1/2 C firmly packed brown sugar
1/2 C coconut sugar
2 eggs
1 tsp vanilla
1 1/2 C whole wheat pastry flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 C Organic quick oats
1 C chopped dates
1/2 C dark chocolate chips

Heat oven to 350 degrees. Beat together oil and sugars until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats, dates and chips. Drop by rounded tablespoons into Silpat baking pad. Bake 10-12 min or until golden brown. Cool 1 minute on cookie sheet and remove to wire rack. Makes approximately 3 dozen.
1 cookie = 100 calories

New Version of "The Casserole"

My mom used to make casseroles on "those" nights, did yours? Well tonight was one of "those" nights and my go to meal always is:
- quinoa
- veggies (tonight is red peppers and spinach)
- meat (although it is not needed, tonight I used ground turkey)
- seasonings (garlic, coconut oil, cumin, coriander, salt and pepper)
You really can use whatever you'd like!
WHAT IS YOUR GO-TO MEAL ON "THOSE" NIGHTS?

Edamame and Roasted Corn Succotash

Don't want to cook on these hot nights?

This recipe is perfect!

Need a dish to take to a Memorial Day party, Father's Day BBQ or Graduation celebration? Here ya go!

Recipe from Beachbody's Ultimate Reset

Makes 4 servings

2 C fresh corn kernels

4 C water

1 cup shelled edamame

4 Tbsp extra-virgin olive oil

2 medium shallot, diced

2 medium red bell pepper, diced

1 medium red onion, diced

4 Tbsp. rice vinegar

1/2 C fresh lime juice

1/3 C fresh cilantro, chopped

Himalayan salt to taste

ENJOY!

Hearty Vegetable- Miso Soup

DO NOT let the miso paste or seaweed deter you from making this mouth-watering soup!
It is uber-healthy and my entire family loved it!

Recipe from the Ultimate Reset 

Makes 4 servings

4 tsp extra-virgin olive oil

1/2 medium onion, finely chopped

4 cloves garlic, chopped

2 medium carrots, cut into diagonal thin slices

2 medium celery stalk, cut into thin diagonal slices

2 tsp. finely grated peeled ginger

8 C water

1 C broccoli florets

3/4 C chopped fresh green beens

1 C shredded bok choy

4 Tbsp wakame seaweed, chopped finely

2 tsp. sesame oil

4 Tbsp green onion, sliced

4 Tbsp miso paste, mixed with hot water

Heat oil in medium saucepan over medium-high heat. Add onion, garlic, carrot, and celery; cook, stirring frequently, for 5 minutes. Add water; cook at a gently boil on low for 10 minutes or until vegetables are tender. Add broccoli, green beans, bok choy and seaweed; cook, stirring frequently, for 5 to 7 minutes or until tender-crisp. Remove from heat. Add sesame oil, green onion and miso. Mix Well. ENJOY!

Sweet Potato and Roasted Red Pepper Bisque

This recipe is from the Ultimate Reset

This soup is quick, easy, healthy and tastes SO YUM! My hubby and my daughter both tried it separately and said the exact same comment, "This tastes like pizza!" So, I guess, it tastes like pizza! It is filling, which I really like in a soup!

Sweet Potato and Roasted Red Pepper Bisque

(makes 4 servings)

4 C water

4 medium sweet potatoes (or yams), peeled and cubed

1 medium red bell pepper, sliced

4 tsp. finely grated ginger root

5 tsp extra-virgin olive oil

8 tsp miso paste, mixed with hot water

4 C vegetable broth

Himalayan salt (or Bragg Liquid Aminos) to taste

Bring water to a boil in a saucepan over medium heat, add sweet potato and cook for 7 to 7 min. Drain and set aside. Roast red bell pepper on grill, gas stove top or a George Foreman. Turn frequently until skin is evenly charred. 

Place ingredients in a blender or food processor. Blend until smooth. Heat soup in a medium saucepan over medium heat, cook, stirring frequently, for 4 to 5 minutes, or until hot. Add seasonings to desired taste.

ENJOY!

Lentil- Lime Salad Recipe

Perfect Healthy Summer BBQ Salad!!! 

Lentil- Lime Salad - from Ultimate Reset 

**makes only 1 serving, so multiply it by 4 or 6**

1 C cooked green lentils

1 med carrot, shredded

1/4 C finely chopped cilantro

1 1/2 tsp sesame oil

2 Tbsp. fresh lime juice

2 Tbsp. Bragg liquid aminos (LOVE THIS STUFF!)

Himalayan salt to taste

1/4 tsp ground cumin

Combine lentils, carrots, cilantro, oil, lime juice, Liquid Aminos, salt, cumin in a medium bowl. Toss gently to blend. Cover and marinate in refrigerator for 2 hours before serving. ENJOY!

Which One Would you Choose?

Which bread would you choose?

A

B

Both

Neither

WHY?

Comment to share your answer!

**Today and Tomorrow are the last days to enter THIS Giveaway!**

Quinoa with Shrimp and Spinach

Each week I try to make quinoa the star of, at least, one meal. Some of the supporting cast is usually the same; red and yellow peppers, green onions, stewed tomatoes because they compliment it  so well. This week I came up with this.

Quinoa with Shrimp and Spinach

1 Cup Quinoa

2 Cups or 1 can low sodium chicken broth

1 Can Italian flavored stewed tomatoes

1 t. crushed garlic

2 Cups fresh baby spinach

1 T olive oil

Everyday seasoning to taste

12 medium sized shrimp (I use frozen)

2 small red or yellow peppers, diced

1 small cucumber

1 Cup diced mango

2 T green onions, diced

Rinse and drain quinoa and cook with broth according to package directions. After cooked for about 15 minutes add stewed tomatoes and crushed garlic. On top of the quinoa mixture lay the spinach, peppers and shrimp. Then cover and let shrimp heat through and spinach wilt. After a few minutes drizzle with olive oil and season. Mix together. Once the mixture is heated through add cucumber, mango and green onions. Toss and serve. Excellent as left overs served cold.

A bed of baby lettuce and shrimp over cooked quinoa and tomato.

 Enjoy!

Kids In The Kitchen

As a mom, there is nothing I dislike more than hearing my kids complain about what I cooked for dinner! It really gripes me because I thought about what to cook, bought the stuff and mustered up the energy to actually cook it. Thank goodness my kids are not too picky and are relatively polite when they are not thrilled about something I've made. We actually even had a rating system at one point. But, of course, they are kids and there are some things they just don't like. 

After living in China and not feeling like I actually cooked for two years (I really only prepared food to "get us by") I came back raring to go! I decided that each child (15 and just about 12) would have a night to plan a meal and prepare it. Honestly I did this, initially, so that they could learn that the taste of something sometimes isn't as good as how it sounds on a recipe card the internet. But we have gained so much more than that. . .

. . . they are at that age where independence is key. This process allows them a lot of independence because the only restrictions I gave them was it has to be healthy.

Our menu of the week.

They give me their shopping list by Sunday night, I usually grocery shop on Monday. They are learning about ingredients, recipes, nutrition and how to prepare an entire meal. This week the 15 year old daughter went on Pinterest and chose Chicken Club Quesidillas with Zucchini Fries and a salad. It was so good, especially the zucchini fries. She was beaming with pride and I loved seeing that.

My cute niece and amazing daughter making dinner.

I can't wait to have these zucchini fries again! Baked, not fried!

The 11 year old's night is coming up and he chose homemade chicken noodle soup. It will have to wait a bit, though, as our soup pot is still on it's way from China. 

What else can I ask for than for my children to learn to cook, build their confidence and learn nutrition? 

HA! Who am I kidding?

 You know it is all about me not cooking for two nights a week, 

the rest is just icing on the cake ;)

My Favorite Post Work Out Food

I exercised for YEARS without seeing any results. I used to whine to my friends, "I wish I just looked like all the effort I put in." I don't say that anymore!

What changed? 

My eating! No, I didn't start a diet. I began to focus on nutrients.

Here is an example.

My Post Work Out Smoothie

There are so many smoothie combinations out there, really I just use what I have, but below I have listed what I ALWAYS put into my smoothie.

• Protein Source : greek yogurt or protein powder
• Liquid: sugar free almond milk or non-fat milk or coconut water
• Fiber: ground flax seed
• Berries: Blueberries and/or strawberries (I try to eat blueberries every single day)
• Fruits: Banana or pineapple or mango or apple or pear (whatever you have)
• Greens: spinach or kale or celery (you cannot even taste it)

This smoothie had
greek yogurt
ground flax seed
almond milk
strawberries and blueberries
pineapple
spinach

Please share your favorite smoothie combos!

Quinoa Tuesday~ "Mac" N Cheese

Here in China I only cook three nights a week; Tuesday, Thursday and Sunday (a total perk of living in China!) It is more convenient and cheaper to eat out or order in. It presents some problems about being healthy but I love a challenge (more about being healthy as an expat later). 

I brought back a Costco bag of quinoa from the States and I have declared "Quinoa Tuesday" for the last few months. I have tried a variety of recipes and every member of my family has their favorite. 

This week's recipe was my favorite so far and it is taken right off Iowa Girl Eats. SO YUMMY! 

My version was slightly modified due what was Behind My Refrigerator Door. . . here is what I did:

• 2 tsp olive oil
• 1 3/4 cup green onion (reserve some for the top)
• 1/2 cup diced tomato and red/green pepper
• 1 1/2 cups quinoa, rinsed and drained (OR you can just use pre-cooked and cut back on the water and cooking time)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 3 cups of water (or stock)
• 2 large eggs
• 1 cup soy milk, non-fat milk, or milk of choice
• 1 1/2 cups grated Cheddar cheese, more for sprinkling- 
• Toppings (optional)- salsa, hot sauce, sour cream, scallions

Directions

1. Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque.  (They will not fully be cooked yet.)
2. Add 3 cups water (or stock) and season with salt and the Seasoning Salt (I like Lawry’s or Everyday Seasoning). Cover and reduce heat to med-low and simmer 15-20 mins or more, (depends and also what kind of quinoa you use) or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
3. Preheat oven to 350 F. Coat 13×9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese (if you feel you need more cheese, add here.) Stir very well and let some of the cheese melt. (Will seem a little “soupy,” do not worry, it will all mold together.)
4. Transfer to prepared baking dish and if using Panko crumbs or Bread crumbs, add now. You can also sprinkle a bit more cheese on now if you prefer for topping. NOTE:(The Cooking TIME VARIES!). Bake 25-45 mins, (or until browned around edges.)
5. Now you can toss with many toppings, some ideas: salsa, scallions, sour cream,  and hot sauce!