Tuesday, February 12, 2013

HEALTHY and deeeelicious breakfast COOKIES

There are few things better in life than delicious, freshly baked, warm, moist cookies. 

{please try to ignore my lack of photography skills and the obviously wannabe artsy look I was trying to go for}

Last night I adapted an already pretty healthy cookie recipe into a completely healthy and amazingly delicious one. 

The recipe was from Paige's future mother-in-law. She made them one night after having us over for dinner and, once I found out they were healthy, I fell in love. 



They are seriously so yummy {I've already had 3 today, oops}. You will love them and you won't have to feel guilty after eating! They're packed with protein and whole grains--no butter or refined sugar (the way I made them!).

Here's the original recipe with my notes in red

White Bean Breakfast Cookies

2 ½ cups oats
1 cup wheat flour
1 tsp baking powder
1 tsp baking soda
¼ tsp cinnamon
¼ tsp salt
1 can (14 oz.) of beans (white kidney, navy, great northern, or cannellini) – rinse and drain (I’ve only used white kidney beans){I used BLACK beans! That's what I had on hand and they totally worked!}
1 cube (1/2 cup) butter, softened{I used 1/2 cup of coconut oil!}
1 cup packed brown sugar {I used agave!}
1 large egg
1 tsp vanilla
½ cup chocolate chips{I kept the chocolate chips in, but the taste of the the cookie is so delicious that I think you could omit them and the cookies would still be great!}
1 cup raisins and/or dried craisins (I use ½ cup of each){I just used a cup of craisins--I don't care for raisins}
½ cup chopped walnuts or pecans (I use pecans){I used pecans}
1 Tbsp ground flaxseed or flaxmeal (optional; I use flaxmeal){I used ground flaxseed}
1 Tbsp hydrated chia seeds (optional; I use chia seeds){I used chia seeds}

InstructionsPreheat oven to 325 degrees.  Place oats in food processor or blender and pulse until it resembles coarse flour.  Add the rest of the dry ingredients and whiz until combined.  Transfer to mixer.  Put rinsed and drained beans into food processor and pulse until smooth.  Add beans, butter, brown sugar, egg, and vanilla to mixer and mix until smooth.  Add chocolate chips, raisins, craisins, nuts, flaxsmeal and chia seeds and mix until just blended.  Drop large spoonfuls of dough onto cookie sheet (sprayed with oil) and flatten with your (moistened) hand (I use a small cookie dropper and an air-bake cookie sheet, so I don’t use cooking spray.  I also have never bothered to moisten my hand.  Because these cookies don’t spread out you can put them right next to each other on the cookie sheet.)  Bake 14-16 minutes (16 is best in my oven), until pale golden around the edged but soft in the middle.  Transfer to rack to cool.  Makes three dozen cookies. 

These cookies are moist, low fat, and loaded with good stuff!  And believe it or not, you can’t taste the beans!  Increased protein, healthy carbs, and did I mention – they’re delicious?  Really!  (For gluten free—just use a cup of oat flour (grind more oatmeal) to replace the wheat flour.)


I hope you enjoy these as much as I do! 

Sunday, February 10, 2013

snow, snow, and more snow

Well, it snowed again this weekend. What a surprise!

As beautiful as the snow makes this city we live in look, it also really makes me miss Southern California. Today in the opening prayer at church, the girl who prayed said, "We are so grateful for this beautiful, snowy day." Now I don't know about you, but I don't use the words "snowy" and "beautiful" in the same sentence very often. She must have been a Utah girl. Those "born and raised" Utah girls always pretend like they just looooove  when it snows. 

Here's Daniel and I in our Sunday best, trying to look like we aren't completely miserable on our walk in from church. 


Friday, February 1, 2013

Lazy morning

This morning I don't have class until 11:00. This means that I slept in until...well I guess I didn't really sleep in. I woke up at 8:00 because I wanted to finish the documentary I started last night!

So I'm having a "lazy morning." 


I'm finishing Hungry for Change on Netflix while drinking my new favorite smoothie (I became addicted to it after Paige's soon-to-be mother-in-law made us all one when we were in Bear Lake).

This smoothie is:
3/4 C of frozen berries (I buy the Costco blend of blueberries, raspberries, and blackberries)
1 C of milk or other liquid

This morning I added:
1 handful of spinach
About a teaspoon of ground flaxseed

I blend all ingredients together with this little guy.

Deeelicious!