Healthy Cookies

An important element in the healing process, whether after having a baby, surgery, or some other life altering event, is to feed your body optimal nutrition. As I've been dealing with sleep deprivation lately, I've noticed a remarkable difference on the days where I eat for health, and exercise for energy - honestly, it's like night and day! The days where I follow a clean diet are smoother because I have even blood sugars, consistent energy, and a steady supply of the nutrients my body needs to continue the healing process. Throw in a heavy lifting session or interval training on the treadmill, and I am smiling! 
In my quest to keep all food healthy and clean [if you're wondering what it means to eat 'clean' foods, here's a handy site to get you started] I've developed a new cookie recipe to satisfy my sweet tooth, and feed my body essential nutrients. Sound too good to be true? It probably is; but either way, these are delicious cookies chock full of goodness, and void of guilt laden ingredients. These cookies are high in protein, have healthy essential fats, and contain enough sweetness to make them absolutely fabulous. And did I mention they won't leave you bloated or craving more like a traditional cookie? Yeah, these are awesome - Enjoy!

Healthy Cookies

an original recipe, developed by me

2/3 cups water
1/3 cup quinoa
1 cup coconut oil
1 1/3 cup coconut sugar
3 large eggs
2 tsp pure vanilla extract
2 1/4 cups fresh ground quinoa flour*
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp sea salt
1 1/4 cups rolled oats
1 cup unsweetened shredded coconut
1/3 cup sunflower seeds, unsalted
1/3 cup fresh ground flax seed
1/3 cup hemp hearts
1 cup unsweetened raisins

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered pot on the stove for an additional 6 minutes. Remove the lid and fluff the quinoa with a fork, then set aside to cool.

Preheat the oven to 350*

Cream the coconut oil in a mixer, then add sugar and continue to mix until fluffy and fully incorporated. Add the eggs and vanilla and mix thoroughly.

In a separate bowl, combine the quinoa flour down through to the hemp hearts and mix well. Once fully blended, add to the coconut oil mixture and blend well. The mixture will pull away from the sides of the bowl when it's ready for the next step. Add in all the raisins and mix until incorporated.

Roll into 1 1/2 inch balls and place 2 inches apart on a baking sheet. Flatten slightly, then bake in the oven for 7-10 minutes until the bottom of cookies are golden brown [my dark pans took 7 minutes, while my light pans took 8. Every oven and pan is different, so watch your first batch of cookies closely.] Let cool on pan before transferring to a cookie rack. These store best in the fridge, or if you want them to last even longer go for the freezer. 

Since the recipe yielded about 5 dozen cookies, I put half in the freezer, and the other half in the fridge. Both Darius and Eli LOVE these, and will eat a few at a time for a snack, or as an addition to breakfast [these definitely fit the bill of a breakfast cookie!] I hope you enjoy them as much as we do!

*I ground my quinoa flour in a coffee grinder, but it can also be ground in a blender or grain grinder. I also grind my own flax in a coffee grinder - it's a really handy tool! Just remember that if you do drink coffee, don't grind your grains and seeds on the same grinder as your coffee - you need separate grinders for these.

Finger-Licking Good!

We read books in our house. A lot of books. If I sit down, it's as if I've signalled to my boys that I am craving a good long reading session, and so they oblige by bringing grabbing all the books off the shelf and hauling them over to my empty lap. We sit and devour each and every story, sometime reading the same book several times before moving on, until the boys are tired and needing to move to re-energise their sweet little bodies. While reading our 'Magic School Bus' collection [I have to say, they are brilliant books! Darius can tell you all about ants, bees, bullfrogs and more simply because of the Magic School Bus!] we grew tired at the end of our beehive exploration adventure. At the end of that particular story, the class makes honey buns and Darius thought that was a fabulous way to cap off our reading adventure as well! The only problem with his plan was I had just finished baking bread right before our marathon reading session, and I had no desire to bake buns sorry kiddo!  A friend of mine was going through a bit of a challenge, so I suggested we still head to the kitchen, but that we create something new and delicious! My sweet boy met my proposition with enthusiasm, and we skipped off to the kitchen! I felt like a mad scientist creative genius as we measured, crushed, and added more to the bowl. What resulted is a sweet and salty, creamy and crunchy, mostly healthy bit of heaven. My sweet friend gave them high praise and approval, so I thought it only fair to share the recipe and see what you think!

Pretzel Crunch Cookie Bars

an original recipe created by me!

6 tbsp coconut oil, melted
1 c. all natural crunchy peanut butter*
1 c. unsweetened shredded coconut
1/2 c. dark chocolate chips
3/4 c. broken pretzel pieces

3/4 c. dark chocolate, melted

4 tbsp raw peanuts, chopped
4 tbsp pretzel pieces, chopped

For the Base: mix the first batch of ingredients listed in a big bowl. Mix until all ingredients are thoroughly incorporated, then pour into a foil lined, and greased, 8x8 pan.

For the Chocolate Layer: Next, melt the chocolate in 10-20 second increments in the microwave, making sure to stir the chocolate often. Do not melt the chocolate past the creamy stage as the chocolate will 'seize,' becoming a thick, grainy like consistency. Pour the creamy melted chocolate over the base, spreading the chocolate evenly.**

For the Topping: sprinkle the chopped pretzels and peanuts over the melted chocolate, then put in the fridge for at least 3 hours to set.

Once it is all set up, cut into bars [I cut 28 squares out of the batch] and store in an airtight container in the fridge. Enjoy!

*natural crunchy peanut butter is a must! The crunchiness adds to the texture of the bars, and the purely peanut buttery goodness is out of this world good!

**if you want a clear division of layers, put the base layer in the fridge for a few hours before pouring melted chocolate over it. When both layers are creamy, they blend together a bit, but the blurring of lines is something that doesn't bother me one bit in this dessert!



Baking for Buddies

I got to see my Sweet Hubby and one of his co-workers today in the middle of the work day! I love those surprises! The first thing I was asked is,"are there any snacks? or baking?" My Awesome Hubby takes goodies to work all the time, sharing them, and talking me up [its hard to live up to such hype ;)] to his buddies. The co-worker he was with today told me that he had asked his wife for banana muffins the day before, and when she didn't bake them for him he thought, Katie would have baked them for me. And so that's what I did as soon as he left! Darius and I created a new recipe in said co-workers honor, and my goodness is it amazing! If you love healthy snacks that are high in fibre, a good source of protein, contain no colours, preservatives, or refined sugar, then you're going to love these! Oh, and did I mention that they are drool worth-ily delicious and vegan? No word of a lie, these babies are perfect!

Banana [Coco]nut Muffins

an original recipe created by me!



3 very ripe bananas

1/4 c. coconut oil

3/4 c. honey

1 tsp. pure vanilla extract

2/3 c. coconut milk

2 c. fresh milled whole wheat flour

1/2 c. coconut flakes

1/3 c. chia seeds

1 tsp sea salt

2 tsp baking soda

1 c. chopped walnuts

Preheat oven to 350*F.  Peel and mash bananas in a large bowl. Add the rest of the wet ingredients to the banana mixture, and blend well. Add all of the dry ingredients to the wet mixture, and blend thoroughly. Spray muffin tins with canola cooking spray, then fill each well 2/3 full.  Tap the muffin tins on the counter a few times to release the air bubbles, the place in preheated oven. Bake for 18 minutes, or until a toothpick inserted into the centre of muffin comes out clean. Once baked, remove from oven and set on cooling racks before removing from muffin tins.

Enjoy these for breakfast, or as we have today, anytime!



Pumpkin Chocolate Chip Cookies

Yup. Cookies. They're all over the bloggersphere right now, and all over my brain. Darius and I have been baking, cooking, and creating in the kitchen and I have to share! This recipe was requested by one of my sweet cousins who travelled in this past weekend, and so Natalie, I hope you enjoy making these for Calvin!

Pumpkin Chocolate Chip Cookies

1/2 cup earth balance

1cup honey

1 cup pumpkin puree

2 tsp vanilla

1 tsp baking soda

1 tsp baking powder1/3 tsp salt

1tbsp cinnamon

2 cups fresh ground whole wheat flour*

3/4 cup oats

3/4 cup desiccated unsweetened coconut

3/4 cup dark chocolate

Instructions

first, cream the earth balance [it is a vegan substitute for butter. If you want to use butter you can do so] then add the honey and continue to cream the mixture together.

second, add the pumpkin to the creamy mixture, and puree together.

Now, add all the rest of the ingredients, one at a time [pulse the mix in between additions to ensure thorough mixing of the dough] finishing with the chocolate chips.

bake in a preheated 350*F oven for 10 minutes. The cookies will look a little soft, but once on the cooling rack they set up quite nicely.

Enjoy these healthy treats with your family - or hoard them for yourself - and enjoy the sweetness of the holiday season!

What is your favourite holiday treat? Does it stem from great memories, or is it a recent discovery?

350F for 10minutes

Whipped Coconut Cream

I had a request for the 'how to' on whipped coconut cream. This is seriously, the EASIEST little treat to whip up and serve on desserts, so I don't know why I didn't think of it myself! But alas, I found it when I was searching for an alternative topping to garnish my vegan pumpkin pie. 

Whipped Coconut Cream

ingredients:
premium, full fat canned coconut milk
optional: powdered sugar

directions:
place the can of coconut milk in the fridge for at least 24 hours. Once it has chilled completely, open the can [DO NOT SHAKE IT, TURN IT, OR OTHERWISE JOSTLE THE CONTENTS BEFOREHAND] and scoop out the thick cream sitting ontop into a large bowl, or standmixer bowl.

Either whip with a stand mixer, or with a hand mixer, until smooth and creamy, then enjoy! [optional:add icing sugar to thick the whipped cream even more, but I found it plenty rich and thick without added sugar]

What would you love to top with Coconut Cream? I enjoyed it thouroughly on my pumpkin pie for Thanksgiving, but I bet it would be equally good on cake, or as a dip for fruit.

Double Double

While Darius and I were perusing my bloglist this morning, we noticed a recipe that begged to be tried. With all the goodness of a cupcake, and none of the 'badness,' we were drawn to these muffins instantly. Jotting down the ingredients, I bolted up the stairs after a very excited little boywhom was yelling, "chocolate! Chocolate!" as he pranced up each step and down the hall to the kitchen. Gathering our ingredients, we had everything assembled before openning the pantry to grab the zucchini. And what did we find? Mold! Covering our precious star ingredient! So, from frusteration sprung creativity. Having the rest of the ingredients assemlbed, we couldn't NOT make muffins, so we racked our brains, and came up with a suitable substitute replacement. Thank you apples for being an amazing pinch hitter! These cupcakes muffins are devine - and rather healthy to boot. But don't worry, you're kids won't know; they'll just think they have the coolest Mama around who gave them a cupcake in their school lunch! (Just think of all the fruits and vegetables you could put in these gems and serve up as a dessert, at a brunch, or anywhere really!)



Double Chocolate Apple Muffins

(adapted generously from cher stuff)

2 cups grated apple

1 1/2cup stone ground whole wheat flour

1/2 cup oat bran

1/2 cup good quality cocoa

1/4 cup fresh milled flaxseed

1/4 cup chia seeds

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

2 eggs

1 1/4 cup coconut milk

1/3 cup coconut oil

1 tsp vanilla

1 cup dark chocolate chips

Mix together the flour, oat bran, cocoa, flaxseed, chia seed, baking powder, baking soda, salt and cinnamon.

In a separate bowl, whisk together the eggs, coconut milk, coconut oil, and vanilla. Pour over the dry ingredients and stir until dry ingredients are moistened. Add the shredded zucchini and chocolate chips and mix until combined. Spoon into 12 greased or paper-lined muffin cups. Bake at 375 F until the tops are firm to the touch, about 20-25 minutes. Cool in the pan on a wire rack for 10 minutes and then transfer to the rack to cool completely.

Yeild: 2 1/2 dozen (or 1 1/2 dozen large, plus 2 dozen minis)

 

Birthday Boy!

My little brother Dallin is not so little. He's quite tall in fact, and he just turned 21! For his birthday, he requested that I make him a New York style cheesecake. Whenever I have a project that I have not yet mastered (i.e a crack free top to a cheesecake) I turn to a cookbook, and the expertise of someone that HAS perfected it. Enter Our Best Bites. These two ladies have it going on in the kitchen! I made their Lime Coconut Cheesecake for Dallin, and EVERYONE big and small loves it!



look at that deliciously creamy, oh so delectable cake....so good!



Happy Birthday Dallin!

Mouth watering...

lemon bars that is. I needed an item for a potluck at the reunion tomorrow, and thought to myself,"hmmm, didn't Cheri post a lemon-y recipe the other day?" With a bowl full of lemons sitting on the counter, I thought a recipe that could utilize them, as well as present a crisp summer taste, would fit the bill. And believe me, after tasting these, I fully agree with Cheri's proclamation that they are divine...seriously. Enjoy!



click on the picture to be redirected to Cheri's wonderful blog, and her delicious recipe!

What are your favorite potluck contributions?

Put the Lime in the Coconut!

Oh me oh my! Between October 2009 and June 2010 I was spoiled rotten lucky to be able  to enjoy three tropical vacations. No joke! I went to Jamaica with my Dad and two of my sisters [your wedding was in the PERFECT location Val!] to the Bahamas with my little sister for her high school graduation trip [T you're a great traveling companion!] and then to Cancun, Mexico with my awesome hubby for our fifth anniversary [would you believe this one was my favorite of the three?] During my travels to all these amazing locations, my deep love of all things coconut grew into an obsession, and it became apparent that variations are endless.

Enter last night: I read a couple of blogs referring to coconut and pineapple in breads and muffins. Yum! But, seeing as I didn't have any pineapple on hand [I ate the last few pieces Monday night, so I really can't blame anyone but myself for the predicament] I decided to branch out, get creative, and look to my favorite mocktails for inspiration. In the case of lime and coconut, I can only say that they are meant for one another. This recipe has a hint of sweetness, loads of flavor, and surprise, surprise, it's chockfull of goodness for your body to enjoy too! These beautiful muffins have loads of protein, are gluten, lactose, and sugar free [coconut sugar is simply coconut]. Enjoy!

My Favorite Mocktail Muffins
by me!

Makes 1 dozen muffins

1/3 cup coconut flour

2/3 cup soy flour

1 tsp baking soda

1/4 tsp coarse salt

1/2 cup coconut sugar

1/3 cup toasted shredded unsweetened coconut

3 egg whites

2/3 cup + 1 tsp Greek yogurt

1 tbsp lime zest (about two limes)

1 tbsp fruit of lime (about ¾ of a lime)

Juice of ½ a lime

¼ cup almond milk

1 tsp coconut extract

2 tsp vanilla extract

Preheat oven to 375 degrees F. and line with muffin paper liners.

When oven is preheated, put the 1/3 cup of shredded coconut in a rimmed baking pan, and pop into the oven on the top rack for about three minutes. Don't forget about the coconut! It is perfect when toasted, but not so tasty when burnt!

In a medium bowl, combine the flour, baking soda, salt, the sugar, and the toasted coconut. In another bowl, whisk the Greek yogurt, egg whites, vanilla extract, coconut extract,lime zest, lime juice, lime fruit, and almond milk together until smooth. Stir the dry ingredients into the wet mixture and stir with a spoon until just combined, do not over mix.

Spoon the batter into the prepared muffin pan, filling each cup to about 3/4 of the way full. Sprinkle raw shredded coconut over the muffin batter.

Bake until a toothpick inserted into the center comes out clean, about 12-15 minutes. Cool on a wire rack.

Oh My GF Bars!?!

GF (Gluten Free) is a big topic these days, with everyone and their dog being diagnosed with the condition, or trying the diet just for fun. While I'm not in either camp, I know quite a few people whom are celiac - or at least sensitive enough to gluten to steer clear of it - and so when I saw a recipe that I could convert to be GF without sacrificing deliciousness, I couldn't resist making it, then trying it [insert moan here], and loving them. Count yourself lucky if you ever get to try these babies, because they are an instant favorite! Oh, and did I mention that these are "no bake, store in your freezer, good forever [okay, a few months - if you don't eat them that is!], ready for when you have surprise company, or a potluck", bars? Try them. Seriously. Oh, and they have coconut. Yeah, that was my idea.

Oh My GF! Bars

adapted from "Loves Veggies and Yoga"

For the bars:
1 c butter,  melted
1/3 c demerra [brown] sugar
2 c powdered sugar
1 tsp vanilla extract
1 1/2 c toasted shredded unsweetened coconut
1/2 c Nutella
2/3 c natural peanut butter
For the chocolate frosting:
1 1/2 c chocolate chips
1/4 c butter
1/4 c 1% milk
1/2 c powdered sugar
1/2 tsp vanilla extract

Directions:
1) Toast the coconut in the oven at 500F broil for roughly ten minutes. Stir every three to four minutes, and DON'T FORGET ABOUT IT! You'll smell the deliciousness when it's toasted perfectly! 
2) In a large microwave safe bowl, melt the butter.  Then add the brown sugar, powdered sugar, vanilla extract and stir by hand until combined (will look lumpy and strange).  Then add the toasted coconut and stir until combined.  Finally, add the Nutella and peanut butter and stir until combined.  
3) Press the mixture into a foil lined 9 x 13.  Place in freezer.
4) While the bars are cooling, make the chocolate frosting by melting the chocolate chips in a microwave safe bowl, taking care not to scorch them and checking every 15-30 seconds or so.  
5) After the chocolate chips are melted add in butter and milk and stir to incorporate.  Then add powdered sugar and vanilla extract and stir to incorporate.  If mixture becomes too thick to work with and the chocolate begins to set up, microwaving it again for 15 seconds will soften it.
6) When the frosting is ready, remove the bars from the freezer, frost them, and put bars back into the freezer to set up for a half hour before slicing them.
7) Store sliced bars in the freezer or fridge in an airtight container and take them out about 20 minutes prior to eating.  As they come up to room temperature, the flavor intensifies and they are more delicious and creamy but they will keep for weeks/months in the freezer as a make-ahead dessert.

Have you found any moan-worth recipes lately? Do your kids love them just as much? Darius thought this one was a DEFINITE keeper!

Oh, and here's a little picture for Grandma Juli to enjoy on her travels...

post bath Eli was playing with his toys happily. When my camera came out, he paused to pose -  what a sweetie!



Coconut Chocolate Popcorn

Yes, you read that right.

Coconut + Chocolate + air popped crunchy Popcorn = an addictive and highly satisfying treat!

Now that I have your full attention, why don't I explain how you can get your hands on a GIANT bowl of this delectable concoction.

First, you'll need the following:

 - a full bowl of air popped popcorn (roughly three pops, or 1/2 cup un-popped)
- 1 tbsp. + 1 tsp. coconut oil
- 3 cups dark chocolate (55-70% dark is great)
- 1 cup toasted coconut shavings (unsweetened)



Let's get started:

Place the coconut oil and chocolate in a glass bowl. Get this baby into the microwave, and set the timer to 3 minutes. Stop the microwave every twenty seconds or so, give it a stir, and pop it back in. Mine only tool 2:40 in the end, so watch yours carefully!

When it's completely melted it will look like this:



I wish you could smell this! Sooo good!



Please leave your air popped popcorn naked - no salt, no butter. Simply scoop it out of the bowl with you hands, and place on a rimmed cookie sheet covered with aluminum foil or wax paper. As you scoop it onto the pan, make sure you are sifting out all the unpopped seeds - these teeth breakers are not welcome in any popcorn dessert of mine!

Toasted coconut is fragrant, and very delicious. To toast your own, simply preheat your over to 500F (or 450F if using convection) and place your coconut in an even layer in a shallow baking dish. Toast on the top rack of the oven for roughly 3 minutes.



Golden brown is your goal when toasting the coconut

 

All the yumminess ready to be combined!

Simply pour the chocolate over the popcorn, and use a spoon to fully incorporate. Spread the popcorn out on the pan as evenly as possible once the chocolate is poured so that the popcorn can set. Sprinkle with the toasted coconut.

to speed the chocolate setting, place the pan in a cool room (like your cold room). DON'T put in the freezer as popcorn does not freeze well - it turns mushy when thawed.

Once the popcorn has set, break it into chunks and place in a bowl {for immediate enjoyment!}, Ziploc bags, or containers to give it away.

If you're looking for a Father's Day gift, here's one way to wrap up this popcorn for the amazing Daddy's in your life!

Do you have a favorite popcorn treat?



If I'm being honest...

I really don't want to do ANYTHING today. Earlier while Elias slept, I talked Darius into going outside (or rather I started to say 'outside' and he was out the door before I had fully articulated) and Eli woke up only ten minutes into our gardening. After rescuing my sweet baby from his bassinet (I know, I need to move him to his crib...it's just so nice to hear his soft breathing at night,) we lasted another ten minutes before the wind reduced Elias to tears, and we headed back indoors.
While Darius watched cartoons and Eli slept (again - he's such a great little sleeper!) I made No Bake Coconut and Chocolate Chip Cookie Dough Bites (I'll post the recipe below) in an attempt to lift my blah mood. They are delicious but no amount of coconut and chocolate seemed to return the sunshine to my soul today. Being tired is probably contributing, or maybe its my massive 'to do' list hanging over my head...either way, today's just one of those humbling days that makes me grateful for my usual sunny disposition.
As a teenager I really struggled with depression, and have since formed a list of activities to do when I need a pick me up. Here's a little peep into my "down in the dumps" survival guide:

1. make a gratitude list

2. do something you love to do that's also creative - like baking, sewing, blogging, etc

3. run!

4. anything active (going for a walk, practicing yoga, working in the garden, etc)

5. watch a hilarious movie

6. get Darius to tell me a story (he's more entertaining than most comedians)

7. Sun! As Darius will tell anyone,"the Sun gives me vitamin D. Vitamin D makes me happy, and helps me to grow big and strong."

I've given a few of these a go already, which is why I'm thinking that I am just too tired today, but I will keep on ticking each trick off until a smile is plastered to my face.
If you find yourself in need of a lift today (or any day really) give this recipe a try that I found over at Love Veggies and Yoga. Averie has some REALLY delicious ideas!

source

No Bake Coconut & Chocolate Chip Cookie Bites (courtesy of Averie at Love Veggies and Yoga)

Ingredients:
2/3 c cashews (unsalted, and raw if possible)
1/4 c coconut flakes (unsweetened or sweetened)
2 tbsp oats (whole, rolled not quick cook)
3 tbsp agave or maple syrup (or combination)
1 tsp vanilla extract
1 tsp coconut oil (optional, and if using it and batter gets too wet after adding, add a pinch more dried coconut flakes, oats, or cashews and re-blend)

1/4 to 1/3 c chocolate chips or chunks
Yields: approximately 16-18 bites
Directions:
First add cashews, coconut flakes, and oats to Vita-Mix or food processor and grind into a fine powder. Then, add the agave, vanilla extract, and coconut oil, and blend again. Finally, the chocolate chips and either stir in by hand or barely blend/pulse until incorporated. Retain some texture to the chips or chunks.
Remove the dough and form into cookie bites. If dough is soft or hard to work with, refrigerate/freeze for 20 minutes prior to forming into bites.

Add dried coconut flakes to each bite by rolling them in coconut flakes at the end.

Store the dough bites in refrigerator or freezer.

What do you do to lift your mood? Do you have a list to pick and choose from (like mine above) or do you have one no-fail solution?