Lighter Blueberry Coconut Chocolate Chip Cookies

4:00:00 PM Anna 0 Comments

I can't say these are healthy, but with some healthier substitutions that reduce the amount of saturated fat and cholesterol, you won't feel as bad eating them when you just have to have a cookie (or three). 

I adapted my recipe from these Chewy Coconut White Chocolate Chip Cookies.  *Side note - the original recipe "makes about 30 cookies" but I ended up with about 13.  I've always failed at making smaller cookies.  I used greek yogurt instead of the full amount of butter and ground flax seed and water instead of the egg (so that means I can eat twice as many anyway, right?).  I also added dried blueberries.  You can add any dried fruit you want or omit the fruit completely.




What you will need:

1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter (1/2 stick), at room temperature
2 tablespoons plain greek yogurt
1/2 cup packed organic coconut sugar (brown sugar will work)
1/4 cup granulated sugar
1 tablespoon ground flax seeds
3 tablespoons water
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup sweetened shredded coconut
1/2 cup dried blueberries

Preheat oven to 350 F and line two baking sheets with parchment paper or spray lightly with coconut oil spray.

In a small bowl, whisk together ground flax seeds and water.  Let sit for 5 minutes.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a stand mixer fitted with the paddle attachment, cream the butter, yogurt, and both sugars on medium speed for about 3 minutes. Beat in the flax/water mixture and then the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until combined. Stir in the chocolate chips, coconut, and dried blueberries until evenly distributed.

Scoop onto baking sheets and bake for 9 minutes, rotating halfway through.  Let cool and enjoy!


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Thai Quinoa Salad

5:06:00 PM Anna 0 Comments

This recipe is a slight adaptation of the Thai Chicken Quinoa Bowl from How Sweet It Is.  I omitted the chicken and carrots, almost doubled the quinoa, and used cashews instead of peanuts.  Otherwise, it is the same - and it is good! Oh, and healthy, even.



What you will need:

1 cup uncooked quinoa, rinsed (I used 3/4 of the quinoa after it was cooked)
1/3 cup shelled edamame
1/3 cup chopped green onions
1/4 cup chopped cashews (or peanuts)
1/4 cup freshly chopped cilantro

sauce:
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon canned coconut milk
1/2 tablespoon brown sugar
1 teaspoon creamy peanut butter
1 garlic clove
1/2 lime, juice of
1/8 teaspoon ground ginger

Cook quinoa according to package.  Meanwhile, whisk together all ingredients for the sauce in a small bowl.  When quinoa is done, add sauce to it and mix well.  Stir in edamame, onions, half of the cashews and half of the cilantro.  Season with salt and pepper to taste and top with remaining cashews and cilantro.

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Bell Pepper Pasta With Arugula

3:20:00 PM Anna 0 Comments

Another pasta dish, I know - but this is a great one for summer.  The combination of the fresh vegetables and spices is great, and topping it with feta at the end makes it even better (as cheese usually does).


What you will need:

12 ounces whole wheat spaghetti
2 tablespoons olive oil
1.5 cups chopped bell peppers, assorted colors
2 cups arugula
4 cloves garlic
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper *omit if you don't want a bit of a kick
salt and pepper, to taste
feta, to taste

Cook spaghetti according to directions.  While spaghetti is cooking, place peppers in strainer in the sink.  Drain noodles onto peppers to warm them slightly.  Place noodles and peppers in a large serving dish.  Add olive oil, arugula, garlic, and spices.  Toss to coat.  Top with crumbled feta when ready to serve.


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Tempeh Pesto Wraps

3:39:00 PM Anna 0 Comments

So, this is the first time I've tried tempeh - I hadn't even heard of it a week ago.  It's a healthy source of protein for vegetarians - you can eat it the way it's sold or marinate it and cook it like chicken.  This recipe is a mix between two thug kitchen recipes - tempeh summer sandwich and cilantro pesto.  I'd write them out here, but reading the recipes from Thug Kitchen will be way more entertaining.  So here's a link for marinating the tempeh, and here's the link for the pesto.  Enjoy!


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Whole Wheat Pasta with Arugula and Swiss Chard

10:02:00 PM Anna 0 Comments


You may have gathered by now that I love pasta - and probably eat way too much of it.  That's why I like to bulk it up with healthier ingredients (as I've mentioned before).  This pasta dish includes swiss chard, which is full of vitamins and other health benefits, plus, it loses its bitter flavor when cooked.  This pasta also includes my favorite ingredients such as fresh lemon juice, extra virgin olive oil, and garlic.

What you will need:

8 ounces whole wheat spaghetti
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons capers, drained
1/2 teaspoon red pepper flakes
1 lemon, juice of
3 cups baby arugula
2 cups swiss chard
1/3 cup parmesan cheese
pepper, to taste

Cook pasta according to the directions and drain.  In a medium sauce pan, heat 1 tablespoon oil over medium high heat.  Add garlic and capers.  Stir frequently for 1 minute.  Add swiss chard, lemon juice, and red pepper flakes.  Cook for another 2-3 minutes.  Combine mixture with pasta and add arugula.  Add the remaining 2 tablespoons of olive oil and toss to combine.  Garnish with parmesan cheese and pepper, if desired.

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Pesto, Date, and Goat Cheese Pizza with Arugula

5:52:00 PM Anna 0 Comments



This pizza is completely amazing.  The sweet dates and creamy goat cheese go very well together - and you can't go wrong with pesto.  It was also an exciting lunch because I had all the ingredients on hand.

What you will need:

1 pizza crust (I made a half whole wheat/half white flour one)
6 tablespoons pesto
2-3 ounces goat cheese, crumbled
8 medjool dates, quartered (you can also use fresh figs)
a few small handfuls of arugula

Pre-heat oven to 425 and roll out pizza crust as you usually would onto an ungreased baking sheet.  Top with pesto, goat cheese, and dates.  Bake for 12-15 minutes.  Top with arugula, serve, and enjoy!

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No Bake Carrot Cake Granola Bites

9:07:00 PM Anna 0 Comments

Mmmmm.  That's all I can say about these.  Well, not all I can say.  They're not only delicious, but they're also very healthy! All natural - can't beat that.  They're husband approved, too.


I changed two ingredients from the original recipe, but that was just to avoid going to the store.  The original calls for pecans instead of walnuts and raisins instead of dates.  I'm sure either way you decide to make these, you will enjoy them!

In a large bowl, mix oats, walnuts, and ground flax seed until combined.  Add almond butter, honey, and cinnamon and mix until combined.  Stir in carrots and dates.

It's up to you how big you want to make the bites.  The original post made 22 with each using 2 tablespoons of the mixture.  I didn't measure and ended up with 12 bigger bites.  They're pretty messy to handle, but if you use a spoon or a cookie scoop things will be a bit neater.  Next time I make these (which will be soon) I may actually just press the mixture into a baking dish, refrigerate, and cut into bars.

Anyway, form them any way you'd like, put on a cookie sheet or in a dish, cover, and refrigerate for at least an hour.

Make sure you check out Cookin Canuck for tons of other healthy and amazing looking recipes!

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Shrimp Tacos with Lime Slaw

3:27:00 PM Anna 0 Comments

My friend and I actually made these shrimp tacos back in April when she visited for the afternoon (and took some glamour shots of Dingo and me, of course) - but since I went MIA for a while, I am just posting them now.  This is a great, fresh meal for a warm day.  We topped ours with some pico de gallo and made a pitcher of lemon water. Yum!


This recipe is from April's issue of Better Homes and Gardens and just has a few minor changes.  Serves 3:

Thaw shrimp, if frozen.  Rinse it and pat it dry.  In a resealable bag, combine olive oil, garlic, cumin, and 1/4 teaspoon salt. If you want your shrimp to be spicier, you can also add 1/2 teaspoon chili powder.  Add shrimp.  Seal bag and turn to coat shrimp.  Chill in the fridge for about 30 minutes.

To make your lime slaw, combine cabbage, lime juice, 1/4 teaspoon salt, and 1/2 chopped red onion in a large bowl.  Set aside.

Thread shrimp on 10 inch metal skewers.  If you are using wooden skewers, make sure they have soaked for at least 30 minutes.  Cook shrimp on grill for 5-8 minutes, until opaque, turning halfway through.  

Remove shrimp from skewers.  Put shrimp and lime slaw on tortillas of your choice, along with any other toppings you may want to add.  If desired, sprinkle with cilantro and lime juice.



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Creamy Avocado Pasta with Zucchini

5:49:00 PM Anna 0 Comments

Well, between an increasingly busy schedule, a lost camera cord that is keeping me from uploading any decent pictures, and a lack of motivation ...I've let over two months go by without writing in the blog.  Woops.   It doesn't help that every time I come back to it I decide I hate the font and layout.  I should probably learn more about blogger...

Anyway, despite the lack of posts, I've still been doing a decent job cooking new, healthy recipes.  I'll share an easy one with you that I made last night.  I'm trying to do a week of healthy/vegan dinners (might have to make a few vegetarian towards the end because I'd rather not go shopping).

I love this recipe because it has all my favorite ingredients - garlic, lemon, avocado... plus it's very easy to whip up.



What you will need:
2 tablespoons olive oil
juice of 1/2 lemon
1-2 cloves garlic
1 ripe avocado
salt, to taste
6 ounces pasta (I used whole wheat)
1 cup sliced/peeled zucchini

Cook spaghetti according to package.  While it is cooking, blend olive oil, lemon juice, and garlic in a food processor.  Add avocado and salt and blend again until smooth. If you don't have a food processor, you can whisk it together by hand.

Drain and rinse spaghetti, but reserve a small amount of water to put zucchini into.  I'm not sure how long zucchini really takes to cook, but I put it in the pot I had the spaghetti in for a few minutes, until it was tender.

Combine sauce, pasta, and zucchini.  You're welcome to omit the noodles and just use zucchini, or vice versa.  The sauce is really the best part here.

>>>>>>>>>> <<<<<<<<<<

All in all, May has been a very good month.  I am working on another project with my old company which will have me traveling all over the United States! I also got to see a bunch of friends and family at a Cinco De Mayo party I had (I'd post the recipe for the tres leches cake but I don't think it belongs on a health food blog).  Plus my first nephew is due any day now.  I'm sure you will be seeing pictures of him soon enough - I won't wait another two months to post!

cinco de mayo fun, excitement over a new dress, and as usual - a sleepy dog

0 comments:

Zucchini Noodles

2:59:00 PM Anna 0 Comments

This isn't much of a recipe, but I wanted to share an interesting substitute for spaghetti noodles.  Of course it doesn't taste the exact same, but it's amazing how you can be fooled if you transform your food to just look like what you'd rather be eating.  Anyway, this is just raw, sliced zucchini.  I topped it with no sodium added marinara from Trader Joe's and some parmesan cheese.  Excuse the puddle of sauce, I microwaved the whole plate for a few seconds.  I don't love zucchini, necessarily, but this was really good.  Also, by cutting them thin enough, they have a similar texture to pasta - not too hard or crunchy.  Just slice and top with your favorite pasta toppings!


Healthy, fresh, and simple.  Anyone have any other pasta substitutes out there?  It is definitely one of those things I want to eat more often than I should, and I think I've overdone the spaghetti squash for now.  I think this version makes for a nice spring lunch or side dish.  Seems like I was just wishing for cooler fall weather - but now I am definitely ready for spring (summer can hold off as long as it'd like).  March is nearly half over but was filled with some birthday celebrations with friends and family and even a trip to Blacksburg - plus some fun decorating of my guest room.


Here's hoping April brings [slightly] warmer weather and some fun trips. Oh, and maybe a job, that'd be nice.



0 comments:

Chemicals

12:33:00 PM Anna 0 Comments

Thanks to some free time and a Netflix subscription, I have still been watching lots of documentaries that have me thinking about the chemicals in my drinks, food, cosmetics, household cleaners, etc.  It really is scary what we put into and on our bodies on a daily basis without thinking about it.  On any given day I would shower using shampoo, conditioner, soap, and face wash.  After, I would put on lotion and face lotion.  I wouldn't think twice about drinking a diet coke, eating a frozen meal,  etc,  etc.

And now, while I haven't rushed to throw out all of my shampoo, I am just much more aware of the products I am using and eating.  It feels nice to cut one or two items out of my daily regimen.  I stopped using my face wash and face lotion.  My skin has always been extremely sensitive so I was nervous about the change, but I have been using only organic virgin coconut oil ($5-$6 at Trader Joe's) for about a month now and it has only improved my skin.  I know, sounds crazy, but it works. Google "OCM" or "oil cleansing method" and you'll find all kinds of information.  Plus it's all natural and smells great.  When I do run out of shampoo and conditioner, I'd like to try making my own.  Of course, there are also brands out there like Burt's Bees and Tom's that I can try.  It's also been a month now since I've had any type of soda (hooray!).  I am not at all above it, and I'm not saying I won't drink it ever again, but I actually don't miss it.  I've been perfectly happy with water, tea, and coffee.



Another way to cut out some chemicals is to make homemade household cleaners.  Baking soda and vinegar are awesome for a number of reasons. This article says that a vinegar water mix is actually much more effective at washing your produce than a store bought vegetable wash or a scrub brush.  Also, super cheap.  3 parts water and 1 part vinegar - I did it in my sink and put all my produce in at the same time.  You could also make the mixture in a squirt bottle and use whenever you needed it.

I think that may be enough of a rant for today.  If you have any other suggestions for me I'd love to hear them!

0 comments:

Healthy Spinach and Mushroom Lo Mein

3:01:00 PM Anna 0 Comments


I love pasta, but find it too easy to sit down and eat 4 or more ounces of it topped with sauce and cheese.  This recipe is great because the mushrooms and and spinach help to bulk it up, giving you a large serving without too many noodles.  The oil also takes away the stickiness you can sometimes get with whole wheat noodles.  Serves 2-3.



What you will need:

6 ounces whole wheat spaghetti noodles
1 tablespoon olive oil
1 10 oz package of button mushrooms, sliced
2 green onions, sliced
2 tablespoons fresh ginger, peeled and minced
2 garlic cloves, minced
8 ounces spinach leaves (more or less to taste)
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil

In a medium pot of boiling water, cook noodles according to package.  Drain and set aside. In a large nonstick skillet, heat olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally about 5-6 minutes. Add green onions, ginger, and garlic, and cook until fragrant, 1 to 2 minutes. Add noodles and spinach to skillet and toss until spinach wilts and noodles are warmed through. Add soy sauce and sesame oil and toss to combine.  Enjoy!

0 comments:

Eating Clean[er]

7:30:00 PM Anna 0 Comments

Let me start this post by saying I am totally not above processed foods.  I love Diet Coke, Chick Fil A, Papa John's, chinese food, and yes, I will even eat McDonald's (although seeing their sign promoting "Fish McBites" kind of makes me want to throw up).

However, after watching more and more food documentaries and reading articles online, I have gained more motivation to actively cut down on these foods.  I most recently watched "Hungry for Change" which talks about the chemicals in processed foods.  Once I heard that aspartame, which is found in Diet Coke, converts to formaldehyde when digested...I decided I'd take a break from it for the time being.  Thank you, 10th grade biology...

http://www.ibelieveinadv.com/2009/11/international-vegetarian-union-anatomy/

I have been doing WW for a while now.  Even though I don't stick to it everyday, I feel like it's been very helpful as far as teaching me portion control and making smarter choices in general.  Fresh fruits and vegetables are "free" whereas one piece of pepperoni pizza from Papa John's is 9 points.  So - you can either stay full all day on WW or reach your daily limit in one sitting.  I am also steering clear of "healthy" choices like Lean Cuisines.  I bought a few the other week and they completely grossed me out - not to mention the amount of sodium they have and pretty small portion size for the amount of points.

So, anyway, am I going to empty my freezer and pantry of everything with an ingredient I don't recognize?  No.  But, I will at least look at ingredient lists more closely from now on and make better choices in the future.  I'd rather avoid the formaldehyde build up in my brain, if possible...

And with that, I will leave you with pretty food pictures from trendland.com







0 comments:

Skinny Coconut Shrimp

7:39:00 PM Anna 0 Comments

This coconut shrimp from Skinnytaste was the main dish for our Valentine's Day dinner the other night - served along with olive bread and green bean "fries".  It was so good we polished off a pound of shrimp between the two of us.  Not sure if I should be proud of that, but hey, one of our first dates was eating a giant sandwich meant for 4.  So anyway, I definitely recommend making this shrimp!



What you will need:

1 lb large raw shrimp, peeled and deveined (I used Trader Joe's Wild Argentinian Red Shrimp which is said to have a "sweet lobster like flavor")
1 cup shredded sweetened coconut
1 cup panko crumbs
1/2 cup flour
2 large eggs
pinch of salt
non stick spray

The original recipe called for less coconut, panko, flour, and eggs, but I found myself needing this much.  Depending on the exact size of your shrimp, you may need more or less than I used.  The original also has a recipe for a sauce, but we used sweet thai chili sauce and liked it.  Serves 6 (or, like I said in our case, 2)

Preheat oven to 425 and spray a non stick baking sheet with cooking spray.

Combine coconut flakes, panko, and salt in a bowl.  In a separate bowl, place the flour.  In a third bowl, whisk the eggs.

Dip the shrimp in the flour, shaking off excess, then into the eggs, and then into the coconut panko mixture.

Put shrimp on the baking sheet and spray the top of them with more cooking spray.  Bake on the middle rack for about 10 minutes, turn shrimp over, and cook for another 6 minutes or so (or until  cooked through).


0 comments:

Bangin Good Shrimp

8:46:00 PM Anna 0 Comments

This is the second time I've made this lightened up bang bang shrimp recipe from Skinnytaste and it was a big hit both times.  I'm a huge fan of Bonefish's version.  This one is great, too - and much less fattening.  My dimly lit photo definitely does not do it justice.



What you will need:

[for the sauce]

5 tablespoons light mayo (I used mayonnaise made with olive oil)
3 tablespoons thai sweet chili sauce
1 teaspoon sriracha (or less if you don't like things to be spicy)

[for the shrimp]

1 lb large shrimp, shelled and deveined
2 teaspoons cornstarch
1 teaspoon vegetable oil
3-4 cups lettuce and/or cabbage
4 tablespoons green onions, chopped

In a medium bowl, mix mayo, thai sweet chili sauce, and sriracha.  Set aside.

Put shrimp in a large bowl and coat well with cornstarch.

Heat a large skillet on high heat and then add oil.  When oil is hot, add the shrimp. Cook through, tossing a few times.  This will take about 3 minutes.

Remove shrimp from pan and add to sauce.  Mix well and serve on top of lettuce/cabbage mix.  Top with green onions.

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Homemade Carrot Ginger Dressing

8:21:00 PM Anna 0 Comments

So I have to admit - I loooove the ginger dressing you get at sushi restaurants.  I love it so much I often briefly consider drinking the leftovers from my bowl when my salad is gone - but instead just get a little sad inside when they carry my "empty" bowl away.


While my homemade version doesn't leave me wanting to drink what's left, it's actually really good and very healthy - made mostly from carrots and other fresh ingredients.

What you will need:

5-7 medium sized carrots, peeled and chopped into 1/2 inch pieces
2 tablespoons onion (I used red)
1 tablespoon fresh ginger, minced
2 teaspoons garlic, minced
1/4 cup lemon juice
1/4 cup water
1 tablespoon red wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon agave nectar
1/4 teaspoon salt

Fill a large saucepan with water and carrots.  Bring to a boil over medium high heat.  Boil about 15 minutes or until the carrots are tender.

While carrots are cooking, combine other ingredients in a food processor or blender until well mixed.  Add in cooked carrots and mix again until smooth.  I like that this made a very thick dressing, but you can add water until it reaches the consistency that you like.  Serves 8-10. Enjoy!


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Cornichons, Ham, and Light Butter on a French Baguette

3:07:00 PM Anna 0 Comments

While looking for some new low fat/low calorie items at Trader Joe's a few weeks ago, I ran across a jar of "cornichons" - which I want to keep calling cornichos for some reason.  Having never heard of these tiny pickles before, I went searching for information and recipes online.

Turns out cornichon is just the french word for gherkin.  So, pretty much, they're just the smallest pickles I've seen - and go well on sandwiches.  Most people who know me know that I'm a fan of pretty much any sandwich - and so I decided to try a lighter version of this cornichon recipe I kept seeing online.


What you will need:

1/6th French baguette
1 Tablespoon Balade Light Butter with Sea Salt
3 slices thick cut ham (I used Trader Joe's uncured black forest ham with no nitrates or nitrites added)
6 cornichons, sliced in half lengthwise

I decided to make my sandwich open faced so I could enjoy more of the toppings without the added bread.  Cut baguette in half, top each piece with 1/2 tablespoon butter, 1.5 slices of ham, and 6 cornichon halves.

Enjoy!

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