To make this delicious desert, start with a few ripe bananas. The riper the better, as bananas get sweeter over time. Continue reading “Fresh Fruit Soft Serve”
A few weeks ago my husband asked me if I would bake cookies with him. I don’t think my ears have ever those words before. I thought in case this opportunity never presented itself again, I should run with it. He had a hankering for oatmeal raisin cookies, and they sounded good to me, too. Boy were the cookies good! But I kept thinking of ways to make them healthier. So I followed the recipe as it was, except I substituted butter with coconut oil and white flour with wheat flour. I also ground up and threw in some chia seeds.
This is what I got:
Matt had been gone for the evening and the cookies were cooling when he came home. He said, “Oh, what are you making?” I was pretty skeptical that my sweet tooth loving husband would ever come near these. I tried to play it cool and replied, “I was just baking some oatmeal cookies. Would you like to try one? He grabbed one and said, “Oh, these are good!” There you have it everyone, if my husband, aka “the cookie monster” approves of these, then they have to be good.
I know, I know, you might be thinking that a cookie is still a cookie no matter what. So just eat a cookie. What is the big deal? I wholeheartedly agree. A cookie is still a cookie, but every little bit helps. If I can replace all of the bad fat with good fat without really noticing it in the taste or texture, it’s making a difference. And if wheat flour can replace white and still taste good, I’m all for it.
Here is what you need:
1/2 cup plus 6 tablespoons coconut oil
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 eggs- room temperature
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1/4 cup ground chia seeds
1/2 cup raisins
1/2 cups chocolate chips
Preheat your oven to 350 degrees. Then take your coconut oil and put it in a container of hot water. It takes a couple minutes for the oil to become liquid in the water. It’s a good idea to take your eggs out of the fridge to bring them to room temperature. This helps the coconut oil blend well with the other ingredients while staying liquid.
Combine the flour, salt, baking soda and cinnamon in a bowl. Set aside
In another bowl take the coconut oil and beat it with the sugars. Then add the vanilla and eggs and beat again. Slowly add the flour mixture and mix it well.
Late night eating is usually a recipe for disaster. Or is it just in our house? Last night was no exception. We should have just gone to bed, but we didn’t.
My husband was getting hungry and was having trouble finding a snack that sounded good to him. After a little debate, (because we do have foods he likes) it turns out he’s right, there are not a lot of snacks that Matt likes in the house.
This led to an 10pm plate of waffles and an 11pm bowl of ramen noodles.
I don’t even know where to start.
Massive amounts of sodium, fat, carbs (just to name a few)….and all right before bed. My jaw is still on the ground.
But it’s so easy to point the finger, isn’t it? Let’s see…I ate waffles with him. Not exactly a snack bursting with nutrients. In fact it’s mostly carbs with some empty calories on top.
…Pointer finger not feeling quite as pointy…
And before that I had a bowl of oatmeal. Oh and some bran flakes. And if we’re being completely honest, 2 squares of dark chocolate. Whoops. While they might be slightly more nutritious choices than Matt’s bowl of ramen, it’s not the point. That’s an awful lot of carbs that I am not going to use before going to bed.
…Pointer finger has left the building…
So after all that said, it’s my mission to get some healthy snacks in the house. I don’t care if I have to buy them, or make them from scratch, I will find healthy snacks that my husband will eat. And I will have more willpower!
Do you have snacking disasters? How do you overcome them?
It’s ants on a log remade! While the traditional celery covered with peanut butter and raisins is always a hit in my book, I was looking for something a little different, a little more nutritious, and a little more filling. As a breastfeeding mama with an already high metabolism, I’m always looking for ways to pack in the nutrients while filling my constantly growling belly.
I started with a batch of homemade cinnamon almond butter and a container of sunbutter, as I wanted to see if one was better than the other, and spread them on my celery. I thought the almond butter logs tasted better, but the sunbutter was very tasty, too.
Sprinkle the pistachios on top and viola, you’ll have yourself a satisfying little snack!