Healthified Chewy Peanut Butter Cookies
This recipe came to be after I searched all over for a healthy peanut butter cookie to make for my kiddos using just what staples we had in the house. After searching to no avail, I decided just to experiment with what we did have. There is no dairy or sugar in this recipe! Only sweetened by honey. I wasn't sure how they would turn out, but to my wonderful surprise....they turned out great! My children have been gobbling them up like crazy!!! And it's ok, cuz there's no sugar, plus it's packed with healthy oats, flax seed, and whole wheat flour! And they literally take less than 10 mins to prepare, then only 15min of bake time! Holler!
Hope y'all like them!
Ingredients:
1 cup creamy Peanut Butter (I'm sure you could use a healthier PB or a different nut butter, but Peter Pan was what we had)
2/3 cup Quaker Oats (I used the Old Fashion kind)
1/3 cup Flax Seed
1/4 cup Honey
1 tsp Baking Powder
1 tsp Vanilla (optional)
2/3 cup All-Natural Whole Wheat Flour
1 Egg
Pre-heat oven to 350 deg.
Mix all ingredients together in a bowl with a fork until well blended. Should look like picture in top left corner. Once well mixed, take small/med amounts and roll into balls. Makes about 2 dozen. Once you roll them, place on a Parchment paper covered cookie sheet. Then take a fork and lightly press cookie vertically and horizontally. (if you press too much you will flatten the cookie, lightly pressing them makes sure they are chewy when done)
Bake cookies 15min. Place on wire rack to cool.
And you're done!
I'll probably make a double batch next time as fast as these are getting eaten with my 3-3yr olds! lol
Veggie Panini's, Baked Butternut Squash, and Couscous
Preheat oven to 350 degrees
I baked 1/2 a butternut squash in the oven for about 1.5 hrs
Recipe:
Cut butternut squash into slices, take off skin and seeds.
Toss in about 4 tbls Agave syrup, and a couple sprinkles of cinnamon and nutmeg. Then melt 1tbl Butter(optional). Toss all together.
Place parchment paper on cookie sheet, then lay squash on parchment paper, place in oven and bake for 1.5 hrs on 350 degrees.
When the butternut squash is about 20min from being done, start on the rest of the veggies for the Panini's...
Recipe makes 3 Panini's...
2 Zucchini's - slice in half, then into semi thin slices (see picture below)
1 Eggplant, sliced about medium thickness. and skins taken off (you don't want them too thin or they fall apart, but not too thick or they take longer to cook and don't sit in sandwich as well.)
4-sticks of Chive onion sticks, chopped (just for flavor...can add to skillet at any time)
1 Portabella Mushroom, sliced
Once sliced you can throw on whatever seasonings you want, if any. I used a little Sea Salt, Pepper, Cajun Seasoning, and Turmeric.
Warm your Panini pan (or whatever you are grilling on) Throw on some olive oil. Once skillet is heated, then put your veggies in, one veggie at a time in one layer (not stacked). Put the press on top of the veggies. If you have this Panini & Press it only takes a few min to cook the veggies on each side. When one is done, just move onto the next.
Once all your veggies are cooked, start on your couscous. cook as directed. The kind I made only takes a little over 5min, so it's always pretty much last.
For the actual Panini....
Use bread that is sliced thin....and not regular white or wheat in the bread isle. Get some Italian sliced in the bakery section....or multi grain...or whatever your choice :)
Brush the outer side of the bread with some olive oil.
Place olive oil side down onto the skillet. Add veggies (I did 4 slices of zucchini across, then 2-3 eggplant slices, then 3-4 slices of mushroom). Then put the other slice of bread on top, olive oil side up. Place the press on top. Cook for a couple min, the flip. Each Panini only takes about 3-4min total. Just cook until bread is toasted.
My Panini & Press....its freaking AWESOME!! I grilled all the veggies on it, and then the sandwiches.
Take Butternut Squash out of the oven. Place couscous on plate, top with butternut squash. Slice Panini in half and place on plate. Serve!
The finished product...
Refreshing Salad!
1can low sodium black beans
1 bag frozen sweet corn
1 can medium olives
3 Avocado's
3/4 bunch Cilantro
1/2 bag Broccoli Slaw
Spinach Spring Mix
Mix can of beans, olives, chopped cilantro, and broccoli slaw in bowl.
cook bag of corn
while corn is cooking, slice up avocado into chunks and add to salad
when corn is done, add it.
Mix together well.
Put a handful of Spinach Spring Mix on plate
Add the salad mix
serve!
Egg Rolls! (all Veggie and Baked...not fried)
You can really add just about anything to the middle of your egg roll. I will show you two recipe's here...but don't be afraid to get creative!!
Asian Egg Roll - (I used the remains to make a lovely raw salad as well!)
Egg Roll Wraps - all natural
Cabbage - chopped (I sliced off about 1/2in to chop up)
1 Portabella Mushroom - sliced or chopped
1/2 bunch Italian Parsley - chopped
1 Zucchini - chopped
Fresh Basil - several leaves, chopped
Turmeric - a dash on each roll
Soy Sauce - about 2 tbl
Olive Oil (just enough to brush outside of roll)
Pre-heat oven to 400 deg.
Lay wraps on counter
Get all the veggies chopped up. Mix then all together. Add the 2 tbl Soy Sauce. Mix
Place veggies in the center of the wrap, diagonal ways. Sprinkle some Turmeric(optional) on top of veggies. Roll each wrap as indicated on wrap package.
Place a cooling rack on a cookie sheet (can line cookie sheet with parchment to limit clean-up).
Place rolls on wire rack. Brush each roll with olive oil.
Cook at 400 deg for 15 min or until outside is crispy and golden brown
Depending on how many rolls you make, you should have a good amount of veggies left over. I just ate them raw as a little salad!
Southwest Egg Roll (my kiddos personal fav!)
Egg Roll Wraps - all natural
Quinoa - 1 cup, cooked as directed
1 can Fire Roasted Tex Mex Style Diced Tomatoes (drained)
1 can Low Sodium Black Beans (drained)
1 can sliced olives (drained)
1 back sweet corn (cooked)
Pre-heat oven to 400 deg.
Mix diced tomatoes, black beans, olives, and sweet corn (after cooked) together in a large bowl. Place in fridge while you cook the Quinoa. Once Quinoa is finished, you can make your wrap! Take 2 spoonfuls of Southwest mixture you had previously place in the fridge and place it in the center of the wrap. Then top with a spoonful of the Quinoa. Wrap as directed on package.
Place a cooling rack on a cookie sheet (can line cookie sheet with parchment to limit clean-up).
Place rolls on wire rack. Brush each roll with olive oil.
Cook at 400 deg for 15 min or until outside is crispy and golden brown. I also flipped them and cooked an additional 5 min to get the bottom cooked better.
Serve with a side of Light Sour Cream and some Homemade Guac!
**There will be a lot of leftover Quinoa and southwest mix. I am planning on making something for dinner to use the rest up!
Lovely Water (no, this is not a Mojito :) lol...but it is super yum-O
Large container of water with ice (I used a 1/2 gal size)
2 limes, sliced
1 lemon, sliced
1/2 cucumber, sliced
Mint leaves - several
Squeeze your limes and lemons into water, then add them to the water too. Throw in Cucumbers and Mint leaves. Close lid. Mix well. Serve! After I drank about half of mine, I just added more water and it still has great flavor!
Roasted Chick Peas:
I can chick peas
2tsp olive oil (I used vanilla since we are out of olive oil)
2tsp brown sugar
Cinnamon, sea salt, nutmeg (to taste)
I also added cajan seasoning since these were part of dinner.
Pre-heat oven to 450 degrees
Rinse chick peas in water. Pay dry. Take any loose skins off. Line cookie sheet with foil or parchment. Bake chick peas (unseasoned) for 25-30 minutes. Put chick peas in a bowl and add the olive oil or vanilla (whichever you use), toss. Then add all other seasoning and toss till chick peas are well covered.
Serve warm or throw in a salad! Both my children and husband loved them! I will be making more for the kiddos tomorrow.
Oven Baked Chicken, couscous, and spinach salad: (this recipe has NO butter or oils!!!) #healthy
1lb chicken (we use the tender size)
pepper, sea salt, touch of curry, Creole....all to taste
Water
2 Carrots
1 box Couscous (your choice on flavor. We used the roasted garlic & olive oil)
Handful of Spinach
Lemon
Parmigiana
Roasted Chick Peas
Pre-heat oven to 425 degrees
Clean chicken and place in an 8x8 glass cookware
Cover with water
Peal and slice fresh carrots and add to chicken
Throw in all the seasonings to taste (except parm)
Cover with foil
Cook at 425 degrees for 40 minutes (I flipped the chicken pieces over once)
When your chicken has about 10 min left, start the Couscous. Just follow the directions on the box. However we didn't put in any butter or olive oil.
Take your Spinach and line your plate. Sprinkle some juice from a lemon onto the spinach for a light dressing. Sprinkle on parmigiana and the chick peas.
Once your Couscous and Chicken are finished, add Couscous to the center of the plate. Tear chicken into smaller pieces and lay on the Couscous. Add the carrots.
Serve!
And in the words of my hubby, "This is one of the best meals I've ever had. SO good!!" He loved it all.
