Baking in the kitchen brings back so many great memories. Growing up, my favorite recipe I would make with my mom is chocolate chip cookies. Over the years I’ve been tweaking that original recipe and have come up with a few alternatives over the years. My latest creation are these Peanut Butter Chocolate Chip (Chickpea) Cookies. Do you have a favorite family recipe? My mom’s classic chocolate chip cookie recipe is a tried and true recipe in our family. The recipe is typed up on (note: from a typewriter) paper is all torn and there are food spills and stains all over it. That’s what makes it so nostalgic. These cookies are always made when guests are over for any holiday or celebration. It has become a dessert staple in our house. But they are not the healthiest (hello butter-flavored shortening and sugar!). I’m all for sweets in treats in moderation, but it’s fun to recreate a classic with a healthier twist.
Beans have been sneaking into more and more baked goods lately because 1) it can help reduce the amount of flour 2) beans can add a boost of protein and fiber. I used chickpeas since they have a very neutral taste and they match the color of chocolate chip cookies best.
Of course, I had to add peanut butter because peanut butter and chocolate is my favorite combo. And just for fun, I added some chia seeds. I really enjoy the added texture it gives to these cookies. These cookies are a little more dense than your typical chocolate chip cookies. Whip up a batch of these when you are looking for a little treat midweek.
So I went to Trader Joe’s today and picked up a few things. My friend Kim told me about these mini raviolis they had there. I just had to get them. They are just so little and cute! I also picked up 2 small eggplants that I wanted to use for dinner tonight. The rest of the ingredients were inspired from just rummaging through my kitchen and used what I had on hand.
Tomato, Eggplant, and Spinach with Mini Raviolis Makes 6 servings
Ingredients: 1 (16 ounce) package of mini raviolis (can be substituted with any type of pasta)
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2 small (or 1 large) eggplant, peeled and diced
1 (15 ounce) can diced tomatoes (make sure it’s in it’s own juices – no salt added)
3 cups spinach, roughly chopped
2 tbsp oregano
1 tbsp salt
1 tbsp black pepper
Parmesan cheese (optional) Directions:
1. Cook mini raviolis (or other pasta) according to package directions 2. In a large skillet over medium-high heat, heat the oil and add the onion. Cook until translucent. Add the garlic and cook for another minute. 3. Add the eggplant to the skillet with 1 tsp of the salt. Eggplant is very porous and adding a little salt will help release the moisture and allow it to absorb the flavors in the dish. 4. Add the diced tomatoes, spinach, and oregano. Season with the remaining salt and pepper, to taste. 5. If you want the mixture to have a little more liquid, add a ladle of water from your pasta pot. 6. Drain the pasta, and top with the tomato, eggplant, spinach mixture. Top with parmesan cheese (optional).
6 portobello mushrooms
1 pound crab meat (can use imitation crab)
1 cup panko (can substitute with breadcrumbs)
1/3 cup celery, chopped
1/3 cup onion, chopped
1/3 yellow bell pepper, chopped
1 clove garlic, minced
2 egg whites
1 tbsp parsley
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
2 tbsp balsamic vinaigrette
1. Preheat the oven to 375 degrees F.
2. Remove stems and scrape out the gills with a spoon. Brush both sides of the cap with olive oil and season with salt and pepper. Pop in the oven for 7 minutes.
3. Saute the celery, onions, yellow pepper, and garlic in olive oil until onions become translucent.
4. Combine all the ingredients in a bowl and evenly stuff the mushrooms.
5. Put back in the oven for 25 minutes.
I recently joined Recipe ReDux. What is Recipe ReDux you ask? As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofThe Professional Palate Blog), Serena Ball and Deanna Segrave-Daly (both ofTeaspoon Communications)founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
June 2013 Theme:Sowing Seasonal Seeds No matter the season, a scattering of seeds can jazz up the flavor, texture and nutrition profile of just about any dish. Whether it’s a chilled chia seed pudding or a hearty roasted vegetable salad with a sunflower seed crunch, show us how you sow your favorite seeds in a recipe reflecting the season in your part of the globe. It’s officially summer, so I created a fresh summer salad with a raspberry lemon chia seed dressing.
Summer Salad with Raspberry Lemon Chia Seed Dressing
1 (6 oz) container Chobani raspberry yogurt
1 tbsp agave nectar (can use honey)
lemon zest from one lemon
2 tbsp lemon juice
2 tbsp chia seeds
1/4 cup olive oil
1 tbsp water (if needed)
1. Stir together the yogurt, agave nectar, lemon zest, lemon juice, and chia seeds.
2. Whisk in olive oil slowly and vigorously. Whisk in water if needed for a thinner consistency.
I know it isn’t fall or “pumpkin” season right now, but I can eat anything pumpkin all year round.
Pumpkin is an excellent source of vitamin A, fiber, and naturally low in fat. So let’s add pumpkin to our muffins. These muffins are great for a grab and go breakfast with a piece of fruit and it will keep you full all morning.
Makes 9 muffins
1½ cups whole wheat flour
1 cup pumpkin puree
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp salt
1/4 cup agave nectar (can substitute with honey or sugar)
1. Preheat oven to 350℉. Spray muffin tins with cooking spray or use cupcake liners.
2. Combine the whole wheat flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt.
3. In a separate bowl, combine the pumpkin, eggs, and agave. Gradually add the dry ingredients to the wet ingredients. Mix until combined. (Do not over mix – it will create a tough muffin with tunnels)
Need a fast, easy and filling meal? The little bit of saltiness from the almond butter, the natural sweetness from the sweet potatoes, and a little crunch from the chia seeds is a perfect combo!
Sweet Potatoes: packed with vitamin A, vitamin C, manganese, fiber, B vitamins, potassium and even iron, provides about 15% of dietary fiber intake, and a low glycemic index Almond Butter: healthy fat, heart healthy, lowers blood sugar, 7 grams of protein in 2 tbsp Chia Seeds: rich in omega-3 fatty acids, 10 grams of fiber in only 2 tbsp, can reduce insulin resistance, full of anitoxidants
I recently got a new job as a personal chef for a family. This family has 2 young children. The parents want me to try and sneak in healthy foods, and encourage eating fruits and vegetables.. that’s my specialty! The kids have no problem eating their vegetables but are used to dipping it in full fat ranch. I wanted to make them a healthier, but just as tasty dip they can enjoy thier veggies with. I’m also definitely going to be using this recipe for Sunday football days when the season starts for a healthy snack.
Herb Veggie Dip
Makes 8 servings
12 ounces plain greek yogurt (2 small containers)
4 ounces light cream cheese, softened
5 scallions, chopped
¼ cup fresh parsley, chopped
1 tbsp fresh dill, chopped
½ tsp salt
¼ tsp garlic powder
fresh ground pepper, to taste Directions:
In a medium bowl, mix the greek yogurt and cream cheese until well combined. Add in the scallions, parsley, dill, salt, garlic powder and pepper. Mix until combined. Serve with veggies or pretzels.
Looking for a crunchy snack? Trying to sneak in more vegetables? Trying to eat healthier, but love chips? You’ve come to the right place!
Sweet Potato Chips
The key to making perfectly thin chips, is a mandoline. You can find them in pretty much any store that has a kitchen section. If you do not have one, just try and evenly thinly slice your sweet potatoes.
Once you slice your sweet potato, there are two ways you can make your chips. At this point you can decide if you want to flavor your chips. For these I just used a little salt, but you can add anything like garlic powder, paprika, etc. First option: Use a dehydrator. (Steph if you are reading this, I still have yours!) Just place the slices evenly on the dehydrator racks and dehydrate at 145 degrees and let dehydrate for about 4-6 hours. —-> Pros: Can’t burn the chips using this method. —-> Cons: Requires patience! Second option: Preheat your oven to 400F. Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake in the center of the oven for 10 minutes. After 10 minutes, the edges should start to crisp. Flip each chip over, and return to the oven for another 2-3 minutes or until crispy. —-> Pros: Quick cook time —-> Cons: Can burn easily if you don’t watch them closely.
I love this recipe, because you don’t use any oil, they are fat free, and a healthy way to eat chips!
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