Breakfast Cookies

If I had 3 wishes, one of them would be to make the day 30hrs long instead of 24hrs. I am so busy and don't have enough time to keep up with everything. And unfortunately, I'm not in a position to give up anything at this point. It can be hard to eat healthy and fit in some exercise with such a busy schedule but I have found some great ways to help with that. I have made it a point to eat breakfast every morning this year. It really determines how you eat the rest of the day and with all of my 2012 plans, I can't slack off. I've got a cruise coming up in 2 weeks, and that means having to wear a bathing suit a good 2 months earlier than everyone else...

So to help with this, I have been making Breakfast Cookies! This is perfect! It's healthier than eating a granola bar (most granola bars are sealed together by sugar just so you know) and my recipe makes approximately 16, so if stored properly, keeps me going for a good couple of weeks!! And the cool thing is that I don't have to feel guilty eating cookies for breakfast ;)

Breakfast Cookies

3/4 c whole wheat flour
1/2 c all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 salt
2 tbsp butter
1/4 c canola oil
1/4 dark brown sugar
1 egg
2 ounces (1/2 jar) carrot baby food puree
1 tsp vanilla extract
1/2 c rolled oats
1/2 c bran flakes
1/3 c dried cranberries
1/4 mini semi sweet chocolate chips
1/3 c chopped almonds

Whisk flours, baking soda, cinnamon, nutmeg and salt.
Beat butter, oil and sugar in the bowl on high speed, about 1 minute.
Add egg, carrot puree and vanilla and beat 30 seconds.
Add flour mixture and beat 30 seconds.
Add oats, flakes, dried cranberries, chocolate chips and almonds and mix on low speed until combined.

Flatten each cookie, slightly, with the palm of your hand.

Bake at 350 degrees for 12 min.

Sweet Breakfast Couscous

I am obsessed with couscous and usually I have it for dinner. The other day, while eating cranberry trail mix, I thought about how it would taste in couscous for breakfast. Here's what I came up with...


Sweet Breakfast Couscous 

1/2 c almond milk
1 tsp cinnamon
1/2 tsp vanilla
1 1/2 tbsp brown sugar
1/3 c couscous
handful of your favorite trailmix (I used the Omega Trek Mix from Trader Joe's)
shake of powdered sugar
chopped mint for garnish

In a saucepan, add almond milk, cinnamon, vanilla, and brown sugar. Bring to just a slight boil. Remove from heat and mix in couscous. Cover for 5 minutes. While couscous is soaking, chop the trail mix. After 5 minutes, mix in the trail mix. Sprinkle a shake of powdered sugar on top and chopped mint. YUM!!

Sunday Dinner...

I love to blog stalk and I spend most of my time stalking about food! Obviously

This Sunday I am planning on having a couple friends over and I have planned a menu thanks to the lovely food bloggers out there

Chicken Pesto Panini by Redhead Recipes

Zucchini Fries by Eating On the Cheap

Hopefully, this will turn out great!

Coconut Banana Nutella Shake

My new summer treat. Enough said.

(as you can see, I took a sip before I took the picture... couldn't resist)

Coconut Nutella Shake

3/4 cup lite coconut milk
3/4 cup almond milk
1 large banana
2 tbsp Nutella
1 tsp cardamom
1 tsp vanilla
2 tsp cocoa powder

6 cubes of ice

Blend all ingredients in the blender for a couple minutes. Enjoy! Serves 2.

*Next time I may throw in some ice cream in place of the ice... to make it thicker! Yum!

Healthy Chicken Tacos

Once again, posting the food I eat from trying to eat better. I made these tacos the other night and I really liked them. There may not seem like there is much too them, but they really are delicious! I made this a serving for one so feel free to double, triple, etc. for it to feed however many you want!

Healthy Chicken Tacos

2 chicken tenderloins, cubed
1/4 avocado, mashed
4 tbsp salsa
1/4 c black beans, lightly mashed
handful of greens (I used the organic dark green salad mix)
2 corn tortillas, grilled

Spread avocado on the tortillas. Place in order: greens, salsa, black beans, and chicken. Enjoy!

60 Calorie Blueberry Muffins

I am on a very strict eating diet. I am trying to eat better and so I am only having baked goods if they are sugar free. I made these muffins the other day and I loved them. They definitely taste healthy, but they also taste really good!

60 Calorie Blueberry Muffins

1 1/2 c whole wheat flour
3/4 c Splenda
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 c plain non-fat yogurt
2/3 c water
3/4 c blueberries

Preheat 400 degrees. Combine and mix dry ingredients. Add water and yogurt, mix and add blueberries. Stir. Fill muffin cups 3/4 full. Bake for 18 minutes. Makes 12 muffins.

*I also sprinkled a little bit of Caramel Sprinkle (from Pampered Chef) on them. You could probably use cinnamon sugar too.

Cucumber Salad

I always seem to create things when I have an odd craving or I am in a rush and forgot I was supposed to bring something to a work potluck. Well, the latter is behind this creation. I went to the gym straight from work and forgot that I needed to be making something to bring to a little summer get together dinner! I am trying not to save money and I was already short on time so I had to think quick. I looked in the fridge and hoped cucumbers would work ha. Also, a friend of mine from work just found out she has Celiac disease, so I needed to come up with something that would be gluten-free. So...

Cucumber Salad

1 1/2 cucumbers
1 tsp salt
1 tbsp fresh basil
1 tsp fresh ground pepper
1 tbsp balsamic vinegar
1/4 c feta cheese
1/4 c nuts, chopped (I chopped them myself to avoid any traces of gluten)
     *Any combination will work. I used walnuts and pecans.

Cut cucumbers in half, width wise, then cut in half again then quarter. Slice into quartered slices and put in a large bowl. mix in remaining ingredients.

* You can also add extra ingredients like lemon juice, tomatoes, avocados, etc.

Yogurt

If there are three things I hate more than anything to use in cooking, its...

Mayo

Cream Cheese

Sour Cream

Sometimes there's no beating around the bush and you just have to make cream cheese frosting, but I will avoid these 3 nasty ingredients at all costs! I hate the taste, the texture, and most of all... the fat! I am so grossed out when people put slabs of cream cheese on their bagels, huge dollaps of sour cream on their tacos, or worse... several tablespoons of mayo on their sandwich or in potato salads (mayo really does make me gag). 

Normally, whenever I see any of these 3 in a recipe, I will usually turn away and never even think about modifying it! The though of any of these being in something just makes the whole thing unappetizing! 

But then... I started using this:

Greek Yogurt... my new best friend. I can make ranch dressing out of this and not feel guilty. I can bake with it instead of using sour cream to make it moist. I can actually enjoy food without thinking about the slimy fat that could be roaming around in my body (sorry for that). Look for new recipes soon that contain Greek yogurt. I am all about being healthy (except when it comes to chocolate)!

Happy Cinco!

I am in LOVE with Cinco de Mayo! Why? I'm not sure, but I really do get excited every year! I love the excuse of being able to get discounted Mexican food all day long, spend time with friends, and have a good time! In fact, tonight I am going to a fiesta and was in charge of bringing a couple items. I made Black Beans and Rice and Tres Leches. I've posted the Tres Leches recipe before right here. Here's the recipe for the Black Beans and Rice

Lime Black Beans and Rice

1 tbsp Olive Oil

1 finely chopped yellow onion

2 tsp cumin

2 tbsp thyme

2 tsp paprika

1 1/2c white rice

3 c chicken broth

1 can black beans

juice of 1 lime
salt to taste

chopped cilantro, for garnish

Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil and chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, thyme, and paprika. Pour in chicken broth and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and lime juice. Replace cover. Cook another 15 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. Sprinkle cilantro as a garnish.

Cinnamon Peanut Butter Chocolate Chip Cookies

Last year, I made a post about Chocolate Chip cookies. It was the ultimate no-fail cookie recipe. It was perfect and I then began to experiment. I created instead, Cinnamon Peanut Butter Chocolate Chip cookies! Yum! These are the perfect blend of flavors and I am obsessed! I need to be careful not to consume too many. I lost 15 lbs in the last year and I'd like to keep it that way. So, these will be made to give out, not for me to consume! Trust me, this is a HUGE sacrifice! But if you're willing to just dive in... be my guest!

Cinnamon Peanut Butter Chocolate Chip Cookies

3/4 c rolled oats, ground

1 c flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon, plus more for dusting

1/4 c butter, softened

1/4 c oil

1/2 c sugar

1/3 c brown sugar

1 large egg

1 tsp vanilla

1/2 c peanut butter, creamy

1 c chocolate chips

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda, cinnamon and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg, vanilla, and peanut butter; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Dust with cinnamon. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.