Peanut Butter-Oatmeal Cookies

My daughter loves Peanut Butter cookies.  I try to make them a step healthier.  Here is what we use for our recipe… Her reply – “Yum, mommy, these taste just like the other cookies! This recipe uses less sugar and a substitution of some protein powder to offset some of the empty carbs.

Ingredients

1 cup organic butter

1/2 cup packed brown sugarPeanut Butter-Oatmeal Cookies Nutrition
1/4 cup white sugar
1 cup peanut Butter
2 eggs
1/4 cup Protein Powder
1 1/4 cup organic all-purpose flour
2 tsp baking soda
1/2 tsp Himalayan sea salt
1 cup oat meal (if you have a texture picky child, like mine, you can grind this into a flour)

Directions

 Preheat your oven to 350 degree F

Mix protein, flour, baking soda, sea salt and oats in a medium bowl – save to add to wet

In a mixer cream the butter, sugars and peanut butter until smooth.  Beat in the eggs one at a time until well blended. Blend the dry ingredients into the wet until just combined completely.

Drop by spoonfuls onto a cookie sheet.  I used a medium sized Pampered Chef scoop to measure them out.

Bake 10-15 minutes in the preheated oven.  JUST UNTIL LIGHT BROWN.  Don’t over-bake.

Store in an airtight container, or give to neighbors.  😉

Protein Cookies–Not Yo Momma’s Chocolate Chip Cookie

What to pack for my daughter’s lunch? What to give her for a healthy snack? Chocolate Chip Cookies of course!  (But not what you are thinking.)

I work to be sure that my daughter gets a balanced diet every day.  I pack her lunch, out of necessity, every day of school, and I work to be sure that she gets a sampling of all the food groups.

Here is one of her new favorites – She calls them Cookies!

Ingredients:Protein Cookies

2.5 cups whole wheat Flour
0.5 cups 
Instant Protein
1.5 cups rolled oats (ground)
1.5 tsp baking soda
1tsp ground cinnamon
0.75 cups ground pecans
0.5 tsp salt
0.75 cups butter
1 cups brown sugar
1 TBSP 
Vanilla
6  large eggs
1 cups chocolate chips

Directions:

  • Preheat oven to 350* F
  • In large bowl, mix dry ingredients through salt
  • In mixer – cream butter & brown sugar
  • Add vanilla and 1 egg at a time
  • Slowly add dry mixture until all blended
  • Stir in chips
  • Drop by scant 1/4 cups onto parchment paper lined cookie tray – flatten slightly (makes right at 24 cookies)
  • Bake 11-13 minutes until slightly browned on top
  • Cool on pan for ~5 minutes then use spatula to move to wire racks to cool.

I put cooled cookies in zip lock bags and store in the fridge to use in her lunches. They freeze well, but don’t normally last that long.

Here’s the amazing part!  The nutritional figures:

Each cookie has about 169 calories, 8.7 g of Fat, 18.1 g of Carbohydrates, 3 g of Fiber, AND… 6.5 g of protein!!!

Tasty treat AND good for you!  Dip them in milk for an extra special treat!

A week+ food, all in a Sunday! (Links to recipes)

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As I glanced at my schedule for the upcoming week, on Saturday, I realized I will be out of the house four out of five nights this week, have a week of reprieve then be out five nights in a row.  My answer, cook while I play on a Sunday.

I actually started Saturday night by soaking a pound each of black, pinto, red, & garbanzo beans – this way they would be ready for cooking on Sunday Morning.  Then, after church, I commenced to fixing it all.  When the day was over this is what I had:

  • Broccoli Salad – to Nom on all week (5-8 lunches)
  • Pico de gallo – for daddy & I to kick up our veggies a notch
  • Cream of Anything Chicken/Mushroom/Zucchini “casserole starter” (From a leftover whole chicken)
  • 5 1/2 quarts of Chili (5 meals) (veggie chili recipe)
  • 2+ quarts of beans ready to make refried beans (5-8 meals)
  • 12 Mini-meatloafs (1/2 beef, 1/2 turkey) (6 meals)
  • 8 Onion Soup burgers (1/2 beef, 1/2 turkey) (3 meals)
  • 3/4 gallon of frozen grapes for entertaining and my daughter

Meals mean enough for my whole family.  Lunches = one person.

I do offer classes on bulk cooking, just say the word and I can hook you and your friends up!  (My classes even include baking 2 loaves of bread)

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Mini Meatloaves, freezing in the holders… (I then, at the advice of my hubby, set them on a low grill for 3 minutes to allow them to release from the pan)  Next time I will make them in cupcake cups.

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Chili full of red, pinto, & garbanzo beans, shredded zucchini, shredded carrots, tomatoes, and so much more!  Chalk full of veggies!!!

Pico de Gallo

Pico de gallo – our main veggie staple.  We eat it on everything from a spoon to eggs, chicken, burritos, flank steak, sometimes even homemade tortilla chips.

Sweet & Sour, Crunch & Chewy Broccoli Salad

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This is an amazing salad that even my husband will eat… His first response was “raw broccoli, ick” then he tasted it and was pleasantly surprised.  The flavors of these ingredients melt together to give the perfect combination of flavor, texture, and pleasure in food. 

It also contains a sugar, a fat, and a salt to help cause the brain to give you that “satisfied” feeling after you have tasted, chewed, and consumed it.

Ingredients:

  • 2-3 cups of finely chopped broccoli (I chop it tiny so you can get all the flavors in every bite.)
  • 1 medium red onion, finely chopped
  • 10 rounds of Canadian bacon (Less fat, no nitrates – I buy mine at Costco)
  • 3/4 cup of raisins (I prefer organic green grape raisins)
  • 3/4 cup of slivered almonds
  • 1/2-3/4 cup olive oil mayonnaise
  • 1/4 cup raw, organic sugar
  • 2 tablespoons of white wine vinegar

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I soak my broccoli in a solution of water & Basic H (two drops) to clean anything still on it.

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I’ve chopped the Canadian bacon into small pieces, then added the finely chopped broccoli

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Add the onion, raisins & almond slivers & mix.

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Whisk together the mayo, organic raw sugar, & white wine vinegar.

Pour over the salad and mix well.  It is best when you let it marinate for a bit before you eat it!  FABULOUS treat!  I like to keep this in the fridge to munch on throughout the week.

Chocolate Protein Bites

Preparation Time: 5-10 minutes Yield: 12 servings

Ingredients:

1 cup Shaklee Instant Protein Soy Mix* 1 ¼ cup oats
½ cup flax meal 1 cup Raw Honey or Agave
1 tsp Pure Vanilla 1 cup Peanut butter or Almond butter

 

Add-ins (Add some or a small portion of all)

1 cup slivered almonds 3 Tbsp cocoa powder
1 cup organic chocolate 1 cup of coconut

Directions:

Combine all dry ingredients in a bowl and set aside. In sauce pan, bring honey/agave to a boil/almost boil, immediately remove from heat and add PB or Almond Butter and vanilla. Stir until combined. Pour complete mixture into bowl of dry ingredients and stir till combined. You many need to use your hands. Press down into mini cupcake pan into mini cupcake cups. Cool in refrigerator.

Tips:

I typically use the Shaklee Instant Protein Soy Mix for my bars. You can use any of the Shaklee protein powders for this recipe and it will come out pretty close to the same. The IPSM is flavorless and is a substitute for flour in other recipes. I keep this as one of the staples in my pantry. You can throw it into muffin, pancake, cookie or cake recipes and it will cut back on the carbs and of course the flour. It is also great to add to oatmeal or applesauce to make sure your kids are getting their protein.

If you choose to use the IPSM, you will have 12 servings at 10 g protein each that offers ALL of the amino acids, especially the 9 essential amino acids that your body does not produce on its own.

Protein bites

After a full day of VBS… she LOVES a protein bite or two!  LOL (Yes, she did her own hair today!)

What is the Healthiest Vegetable? (Its not a Potato)

Healthiest Veggie

Seven years ago, when I began changing my lifestyle to one where I consciously decide what I eat, how I eat, and how much I eat, I began looking for places where I could get “More Bang for my Buck.” 

At the time, we were a one income household, had a brand new baby, and cutting costs was a MUST! Knowing that nutrition and health were important and knowing how fabulous I was feeling from my new found choices, I began searching for foods that were tasty AND nutritious.

Having tried the South Beach diet a few times prior, I knew that baked potatoes were not the best answer for me, in fact were a very pour choice for me, so I turned to my new best friend… The SWEET POTATO!

My first thought was “in a crock pot with brown sugar, cinnamon, & marshmallows” then I realized that wasn’t the best way to “improve” my health… sugar and high fructose corn syrup are not the answer, but sweet potatoes and cinnamon were a good choice.

Today, I wish to introduce you to the AMAZING sweet potato and a few recipes that are wonderful with these little power house vegetables. (YES, VEGETABLES)

According to the Center for Science in the Public Interest, based on percentages of Recommended Daily Allowance (RDA) for six nutrients, SWEET POTATOES are and excellent choice!  To be honest, my husband was a bit leery at first, but now he is a sweet tater fanatic just like me – although he won’t admit it.

Healthiest Veggie w answer

Perfect Baked Sweet Potatoes 

These can be served with butter and organic sour cream, with butter and cinnamon, or just eaten plain.  Yummers

Easy Roasted Sweet Potatoes

— Just  like French Fries but tastier and healthier!

Sweet Potato Brownies

— The jury is still out on this one. I liked them, but they need to be cooked much longer as they are a very gooey brownie.

 

Roasted Sweet Potatoes-Easy & Nutritious

This is a tough one.  Hope you can handle it. Smile

We LOVE Roasted Sweet Potatoes, and since they are so packed with excellent vitamins & healthy minerals, we include them regularly. In my quest to choose healthy foods, this one ranks right up there AND my family loves them too!

We grill chicken at least twice a week and these are a favorite as we roast them on the grill while cooking up the chicken boobs.

Roasted Sweet Potatoes

Ingredients:

  • Coconut or Extra Virgin Olive Oil
  • Garlic Salt
  • Organic Seasoning (we use Kirkland’s-bought at COSTCO)
  • Sweet Potatoes (these were from my friend’s family farm in Lousiana)

Directions:

  • Wash potatoes well
  • Chop potatoes into 1/2-1 inch pieces
  • Coat skillet with EVOO or Coconut oil ~2 TBLSP
  • Arrange in a single layer on an iron skillet
  • Sprinkle Seasoning & Garlic Salt over potatoes
  • Roast over low heat on the grill until browned
    • The natural sugars caramelize and taste great
    • My 7 yr old thinks these are the best french fries

Roasted Sweet potatoes cooked

We have made these on the stove over medium heat (when we run out of LP for our grill) and we have made them over an open camp fire, in a bigger skillet. 

We have also been known to mix in some red potatoes with them for a little variation. (We are eating protein with the meal so a carb isn’t as bad)

Super easy, super tasty, super healthy!