Yay for Fat Tuesday: Almond Butter Chocolate Chip Cookies


IMG_6808

Today is Fat Tuesday, so I get to eat all the cookies, cake, chocolate and ice cream I want. In fact, I’m eating a brownie as I type this. Lent begins tomorrow, and I’m giving up desserts for the second year in a row. Six weeks with zero sugary goodness.

I was raised just “semi-Catholic.” I attended Catholic mass on occasion with my mom, but I never participated in Communion, Confirmation or anything else that makes you an official member of the Catholic church. But I still feel like it’s a good practice to give up something difficult for a short period—not only for spirituality—
but for the sake of my mind and body.

Giving up dessert seems silly, but it’s a huge huuuuuuuge challenge for me. When I feel happy, I crave something sweet. When I’m depressed, I crave something sweet. When I’m stressed, angry, relaxed, excited….I crave something sweet! So giving up desserts not only detoxes my body from sugar overload, it also forces me to deal with my emotions in a different way.

Last year was difficult. I ended up eating a loooot of whole grain cinnamon-sugar cereal with strawberries after dinner to replace my usual dessert of chocolate or ice cream. But now I feel like that’s just cheating. Yes it was healthier, but I was still trying to find satisfaction by indulging in something sweet—and too much of it. That defeats the purpose.

This time around, I’d really like to replace the act of “having dessert” with something more productive. Maybe it’s going for a walk after dinner. Maybe it’s blogging. Or just learning something new. It sounds completely ridiculous, but that’s how big of a problem dessert is for me, really!

And OK. I’ll confess, I’m already going to cheat right off the bat. Lent begins three days before my highly-anticipated, Carribbean cruise vacation. I know God would be so much more proud of me if I were to stay on Lent during my cruise….lol. But I can’t. I won’t! Only because this will be my last real vacation before things get crazy at work, and I’m spending a ton of stinkin’ money for this trip. So I will eat desserts on my vacation, and will start Lent as soon as it’s over. I might even extend it past Easter to even things out. HA. WISH ME LUCK.

I’ve been obsessed with clean eating lately, so I’ve been avoiding flours, processed foods, butter and unhealthy fats as much as possible. I found this recipe for Paleo almond butter chocolate chip cookies, and I swear I may never make regular cookies again. They’re AMAZING, and you cannot tell whatsoever that they don’t have any flour, butter or oil! Plus they’re dairy free.

I adapted this recipe from Fast Paleo: http://fastpaleo.com/almond-butter-dark-chocolate-chip-cookies/

Almond Butter Chocolate Chip Cookies

IMG_6807

Ingredients:

1 cup almond butter
3 T honey
4 T liquid egg whites (or 1 whole egg should do)
1 Tbsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
2/3 cup shredded coconut
1/2 cup dark chocolate chips (I used dairy free chocolate chips)

In a bowl, mix together the first seven ingredients. Stir in shredded coconut and dark chocolate chips.

IMG_6802

Place spoonfuls (a little smaller than golf ball size) of the cookie dough about two to three inches apart on a greased baking sheet.

IMG_6806

Bake at 350 degrees for nine to 12 minutes.

IMG_6813

IMG_6811

Serve with a generous scoop of vanilla coconut milk ice cream. Yum!

RECIPE:

Almond Butter Chocolate Chip Cookies

1 cup almond butter
3 T honey
4 T liquid egg whites (or 1 whole egg should do)
1 Tbsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
2/3 cup shredded coconut
1/2 cup dark chocolate chips (I used dairy free chocolate chips)

In a bowl, mix together the first seven ingredients. Stir in shredded coconut and dark chocolate chips. Place spoonfuls (a little smaller than golf ball size) of the cookie dough about two to three inches apart on a greased baking sheet. Bake at 350 degrees for nine to 12 minutes.

Rejoicing new Photoshop skills with: Mini, Smoky Turkey Meatloaf and Mashed Cauliflower


IMG_6453

IMG_6455

Well hello there. Happy……Halloween, Veteran’s Day, Thanksgiving, Christmas, Ramadan, Kwanzaa, New Year, and any other holiday you may have celebrated in the last four months, because that’s how long I’ve been gone from this blogging business. Yeesh.

I’ve still been hard at work in the kitchen, but a new job, marathon #3, and a web design class at my local community college left me with no motivation to pick up my camera. I may have neglected my food blog for months, but at least now I know how to erase the appearance of wrinkles on an old lady’s face in Photoshop. I can also alter an image of my lazy cat in a pink hippo suit on the couch, to appear as if she’s adventurously leaping off Pier 39 in San Francisco.

mz_composite

Hey. Don’t judge. It’s a valuable skill I might need to utilize someday. If not, well, I still have this blog.

Now that it’s 2013, life is back to normal and I’m starting off the year with healthy, satisfying, complete meal ideas––in preparation for my Caribbean cruise vacation next month.

To start, I decided to make mini turkey meatloaves and mashed cauliflower. It’s much lighter than traditional meatloaf and mashed potatoes, but still tastes like comfort food. With this meal, you’ll be able to survive through chilly, dreary January, without packing extra poundage. It’s so tasty, you won’t even miss the mashed potatoes! Serve with a side of salad greens with balsamic vinaigrette and you’ve got one tasty weeknight dinner.

Mini, Smoky Turkey Meatloaf 

IMG_6456

Serves 4-6

Ingredients:

19 oz. ground turkey (That’s just the odd, prepackaged amount I bought. I’d highly recommend substituting half the turkey for ground chicken sausage, for more flavor.)

2-3 cloves garlic, minced

1/2 of a medium onion, diced

1/2 cup milk (I used unsweetened almond milk)

1/2 – 2/3 cup quick-oats oatmeal

1 egg

1/2 tsp. liquid smoke (optional)

1 can tomato sauce

a pinch of cayenne pepper

1/2 tsp. garlic powder

1/4 tsp. chili powder

1/4 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. salt (or to your taste)

generous amount of fresh cracked pepper

ketchup (optional)

You can add seasonings such as basil, oregano, thyme or parsley if you want to add extra flavor.

You don’t have to do this if you want to save time, but I started by sautéing the onions until they started to caramelize, just for some added depth of flavor. In a large bowl, mix together spices. Add the oatmeal, egg, milk, onion, liquid smoke, and mix. I got too excited and threw everything on top of the meat…but then the flavor doesn’t distribute as evenly. Don’t do what I did. Ha.

IMG_6441

Don’t do this.

Add the ground turkey to the mixture (and the ground chicken sausage if you choose, which please do), and mix well. Add about 3 tablespoons of the tomato sauce to the meat, and mix in. If for some reason you find that your meat mixture is too wet, you can always add more oatmeal.

Spray a muffin tin with non-stick spray.  Press some of the meat mixture into each of the muffin cups, leaving a little bit of room at the top of each cup, to add sauce later.

IMG_6442

Bake for about 20 minutes at 350 degrees. Add the remaining tomato sauce and/or ketchup to the top of each mini loaf, then cook for another 10-15 minutes. Serve with mashed cauliflower (recipe below). Enjoy!

IMG_6454

IMG_6459

Mashed Cauliflower

IMG_6449

Makes about 4 servings

Ingredients:

1 head of cauliflower, washed

1/4 cup cheese (Trader Joe’s vegan cheese for me!)

1/2 tsp. Cajun seasoning (optional)

salt and pepper to taste

2-3 cans chicken or vegetable broth

2-3 cloves garlic

1/4 tsp. garlic powder (optional)

Cut a whole head of cauliflower into big chunks, and put in a large pot.

IMG_6444

Add 2-3 cans of chicken or vegetable broth, garlic and water.  The cauliflower doesn’t have to be completely covered by liquid, but most of it should be.  Cover the pot with a lid to keep moisture in, and boil for about 15 minutes or until soft enough to mash easily with a potato masher. When cauliflower is soft enough, pour out most of the liquid, leaving just a little for moisture and flavor. Mash until creamy like mashed potatoes.

IMG_6446

You can get creative with your seasonings. I like to add Cajun seasoning, salt, pepper and vegan cheese to keep it simple.

IMG_6447

IMG_6450

P.S. I am now making it much easier for you to follow my recipes without having to scroll up and down through the images. Hope that helps!

Mini, Smoky Turkey Meatloaf

Serves 4-6

Ingredients:

19 oz. ground turkey (That’s just the odd, prepackaged amount I bought. I’d highly recommend substituting half the turkey for ground chicken sausage, for more flavor.)

2-3 cloves garlic, minced

1/2 of a medium onion, diced

1/2 cup milk (I used unsweetened almond milk)

1/2 – 2/3 cup quick-oats oatmeal

1 egg

1/2 tsp. liquid smoke (optional)

1 can tomato sauce

a pinch of cayenne pepper

1/2 tsp. garlic powder

1/4 tsp. chili powder

1/4 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. salt (alter to your taste)

generous amount of fresh cracked pepper

ketchup (optional)

You can add seasonings such as basil, oregano, thyme or parsley if you want to add extra flavor.

You don’t have to do this if you want to save time, but I started by sautéing the onions until they started to caramelize, just for some added depth of flavor. In a large bowl, mix together spices. Add the oatmeal, egg, milk, liquid smoke, and mix. I got too excited and threw everything on top of the meat…but then the flavor doesn’t distribute as evenly. Don’t do what I did. Ha. Add the ground turkey to the mixture (and the ground chicken sausage if you choose, which please do), and mix well. Add about 3 tablespoons of the tomato sauce to the meat, and mix in. If for some reason you find that your meat mixture is too wet, you can always add more oatmeal. Spray a muffin tin with non-stick spray.  Press some of the meat mixture into each of the muffin cups, leaving a little bit of room at the top of each cup, to add sauce later. Bake for about 20 minutes at 350 degrees. Add the remaining tomato sauce and/or ketchup to the top of each mini loaf, then cook for another 10-15 minutes. Serve with mashed cauliflower (recipe below).

Mashed Cauliflower

Makes about 4 servings

Ingredients:

1 head of cauliflower, washed

1/4 cup cheese (Trader Joe’s vegan cheese for me!)

1/2 tsp. Cajun seasoning (optional)

salt and pepper to taste

2-3 cans chicken or vegetable broth

2-3 cloves garlic

1/4 tsp. garlic powder (optional)

Cut a whole head of cauliflower into big chunks, and put in a large pot. Add 2-3 cans of chicken or vegetable broth, garlic and water.  The cauliflower doesn’t have to be completely covered by liquid, but most of it should be.  Cover the pot with a lid to keep moisture in, and boil for about 15 minutes or until soft enough to mash easily with a potato masher. When cauliflower is soft enough, pour out most of the liquid, leaving just a little for moisture and flavor. Mash until creamy like mashed potatoes. You can get creative with your seasonings. I like to add Cajun seasoning, salt, pepper and vegan cheese to keep it simple.

Feeding someone with food allergies…Stuffed Portabellas?


Last night we had my grandfather, his sister and her husband over for dinner. I was really looking forward to having them visit, but there was one challenge: Alice is allergic to gluten. And dairy products. And she doesn’t usually eat meat, only fish. And soy makes her angry. Oats give her arthritis…and I know the list goes on. But I was up for the challenge! So after a lot of thinking and searching for recipe ideas, I came up with stuffed portabella mushrooms. Usually stuffed mushrooms involve loads of dairy and gluten, especially since most of the recipes I find use breadcrumbs. So this recipe was an experiment for me, and the results were great! I figured chicken sausage was a safe bet, since she’s not technically vegetarian, and it added a lot of flavor. Well, I think I did well because she cleaned her plate! And those mushrooms are huuuge. I haven’t received a phone call yet about any emergency room visits…so I think I’m in the clear.

Ingredients:

2 T butter or olive oil (I like to use Smart Balance “butter” spread to make it lighter)

1 medium onion, finely diced

2 cloves garlic, chopped

1 red bell pepper, finely diced

1/3 cup chopped sundried tomatoes

1/3 cup chopped almonds

4-6 large portabella mushrooms (I made 5 for this recipe and had a little filling leftover)

about 2 cups cooked brown rice

1/4 cup chopped parsley

1/2 cup marsala cooking wine (you can substitute chicken broth)

1 pound ground chicken Italian sausage

2 tsp dried basil, or 2 T fresh basil

about 1 to 1 1/2 cups marinara sauce/your favorite spaghetti sauce

balsamic vinegar, soy sauce (soy sauce is optional, omit if feeding someone with gluten allergy) and oil to marinate mushrooms

about 2 tomatoes (optional, to roast on top of mushrooms)

salt and pepper, to taste

Using a knife, remove stems from portabella mushrooms, and scoop out some of the insides to create a hole for the filling. Finely chop stems and set aside. The stems will go into the filling. Marinate the mushrooms in equal parts of olive oil, balsamic vinegar and light soy sauce (the amount doesn’t matter, just needs to be enough to evenly coat the mushrooms; use only vinegar and oil if feeding someone with gluten allergy). Let mushrooms sit in marinade for about 15 minutes (just a few minutes is enough to really absorb all of the flavor)

While mushrooms are marinating, chop vegetables and almonds (I like to use a rolling pin to crush almonds, but you can use pre-sliced almonds).

Over medium heat, add butter (or olive oil). Saute onion, bell pepper and chopped mushroom stems until they soften. Turn up heat to medium-high, and add chicken sausage. Saute until meat is cooked all the way through.

Add brown rice to meat mixture. Add marsala cooking wine, almonds, and sun dried tomatoes. The last few minutes of cooking, add basil, parsley, and about 1/2 cup of spaghetti sauce. Fill mushrooms with rice mixture.

Bake mushrooms at 350 degrees for about 20-25 minutes. If desired, top with tomato slices brushed with olive oil, and bake for another 10 minutes. Serve mushrooms with marinara sauce to top.

Herbs in a mason jar, my idea of simple table decor.

This is what I do with tomatoes when they are spewing out of the garden...cute decor for dinner guests.

Chocolate covered strawberries and bananas for dessert...with mint tea.