Oatmeal Chocolate Chip Cookies

These cookies are so good and were easy to make (since I had all the ingredients in my pea-sized kitchen!). I adapted this recipe from SkinnyTaste.com to add a little bit more fiber and protein.

Ingredients:
Dry Ingredients
-1 cup whole wheat flour
-1 tsp baking powder
-1/2 tsp baking soda
-1 tbsp ground cinnamon
-2 cups quick oats

Wet Ingredients
-1 tbsp unsalted butter, room temperature
- 2 tbsp sugar
- 2 packets monk fruit/ stevia
-2 tbsp unpacked brown sugar
-1/4 cup egg beaters/ egg substitute
-1/4 cup apple sauce
-1/2 tsp vanilla extract
-3/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350°; line two baking sheets with parchment paper or silicone baking sheets.

In a medium bowl, whisk together all dry ingredients flour, baking powder, baking soda, salt, cinnamon and quick oats.
In a large bowl, with a mixer, cream together the butter and the sweetener, sugars on medium speed.
Add the egg, followed by the applesauce and vanilla extract.

Add the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly.
Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Little bundles of fibery goodness!

Yummmmmm!

Great program!

While being forced into hibernation by hurricane Irene I saw this video on FitPerez.com!

It seems like a fantastic program and it always helps if it is backed by a celeb!

http://fitperez.com/2011-08-24-jake-gyllenhaal-teaches-kids-to-grow-healthy-food  

Check it out!

Longans!

Mmmm I haven't seen these in a restaurants yet!

A new challenge

So I am a nutrition/food geek but I do like to exercise too. In one of my late night, informercial binges I bought the Tracy Anderson method of "in-home personal training". Her method combines cardio/toning and a diet plan. I did day 1 of the "Hipcentric" plan (since my tush is the biggest part of my body). I have to say, the cardio portion was good. Alot of dancey, jumpy movements pretty much summed up the cardio segment. I worked up a good sweat and enjoyed myself. The toning portion was good but the section that focused on my problem area was KILLER! It was very repetitive and hard to get through but I know I will feel it.

The program requires you to do the same workout for 6 days straight, 1 day rest, then four more days. At the 10th day, you change into a different group of exercises.
I'll update my status periodically!

Here we go!

Eggplant Parm

Big mama eggplant!

I made eggplant parm tonight that I adapted from the Moosewood Cookbook. I thought I had some breadcrumbs but was out. What to do?? Improvise! I always have some kind of carby, crunchy stuff in my cabinets. I used Wasa crackers, whole wheat saltines, ground flaxseed and bran meal. I tossed all of it in a food processor with onion powder, dried oregano and 1 large minced onion. I then sliced up my huge eggplant and dipped the slices into the egg, then into the "breadcrumb" mixture. I made sure I patted down both sides so the crumbs would stick well. 

Like my official "chinese takeout" mixing bowl?

I baked the eggplant for 25 minutes ate 350 degrees. I utilized some sauce I made last week and froze. Pour a little on the bottom of a glass baking pan and place the baked eggplant slices on top. I then poured a heavenly amount sauce over top of the eggplant and topped it with low-fat mozzarella cheese.
Put the eggplant back into the oven for about 20 minutes. The cheese will become bubbly and begin to brown on the edges. I made some fettuccine as a side dish to complete the meal.


While my eggplant was cooking I decided to try make beignets from the show "Secrets of a Restaurant Chef" on the food network. The recipe was super easy to make As you can see by the pictures, I had some trouble maintaining the oil temperature and the little beignets came out somewhat well done :)  . I sprinkled them with powdered sugar for good measure.
I also hate to waste food so I cooked the egg that remained from my eggplant. I made it into a little omelette for breakfast tomorrow.

My eggs are in the shape of a steak!

My Review
The eggplant came out great! The breadcrumb mixture added more depth of flavor than I expected. The eggplant was nice and tender and cut easily. The dinner was a success! I brought some to my parents for a quick taste and they loved it as well.

I need to work on my plating. I was so hungry!

A bit crispy, huh?

The beignets were pretty good but as I said; a little well done. The flavor was nice and they were surprisingly filling. I would like to try them with a nice cappucino or latte. Mmmmm!

Sharing garden goodies!

So tonight I ate leftover frittata for dinner and didn't make much of anything. I did want to share my thoughts on summer gardening. I just love that summer brings out the green thumb and sharing in people. A lovely co-worker in my office gave me a giant eggplant today because she has excess. I have gotten some wonderful gifts this summer such as onions, scallions, squash, tomatoes, red peppers, habanero peppers, basil, mint and rosemary!! Its wonderful that we can all share our love for fresh, organic produce with one another!

By the way, I accidentally ate part of a habanero tonight while making my lunch for tomorrow and it nearly burnt my tounge off!!!! Anyone want them?? I have about 8!!!!

That's it for tonight! Tomorrow I am making eggplant parm!! Pictures to come!

Vegetable Frittata!

This is a super easy recipe that works for any meal! You can use the the vegetables I listed below or whatever you have around your kitchen.

I only put tomato on half of the frittata
because my boyfriend doesn't like them.
Customize it like a pizza!

Vegetable Frittata Recipe

- 5 eggs (or 5 svgs egg substitute)

- 5 baby carrots

- 1 small zucchini

-1/2 small onion

-1/2 cup cooked spinach

-8 grape tomatoes
-1/4 green pepper & 1/4 red pepper
-8 yellow grape tomatoes
-1/2 cup low-fat shredded cheese

Preheat the oven to 350 degrees.
Using a food processor, shred all vegetables except the spinach & tomato.
In a bowl, beat eggs until fluffy.
Grease a 9 inch round baking pan with butter or a non-stick spray.
Add all shredded vegetables to egg mixture.
Pour mixture into baking pan.

Cut tomatoes in half and place on the top or chop and add to mixture.

Bake for 20 minutes or until egg is firm.

** Season the frittata based on your preferences. I use rosemary, thyme, oregano and garlic powder. Try adding your favorite seasonings!

Ideas and food love!

I have been getting so many ideas for my blog lately. I am in a "food inspired" mood. This summer has been filled with new recipes and foods I have tried. I have mostly been adding pics to my facebook. I am going to start listing recipes To find them you can use the search box I just added or click under the label "Recipes".

Tonight I was given a wonderfully huge zucchini from a co-worker. I decided to make a lovely zucchini bread.

Zucchini Bread Recipe



This is only 1/2 the zucchini!



3 cups all purpose flour (you can try 1.5 cups wheat flour instead of all white flour)

1 3/4 cups brown sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1Tbsp cinnamon
3 eggs (or 3 svgs egg sub to cut calories/cholesterol)
1 Tbsp vanilla extract
1 cup veg oil/canola oil
2 cups shredded zucchini

1.5 cups crushed walnuts

Preheat oven to 325 degrees.Mix all wet ingredients together with brown sugar (eggs, oil, vanilla and brown sugar). In a bowl gently mix all dry ingredients with a wisk (flour, baking powder, soda, salt, cinnamon).

Slowly add dry ingredients to wet ingredients. I used a stand mixer to mix all of the ingredients. As it mixes the batter will become thicker. Add the shredded zucchini and mix slowly. Fold in crushed walnuts.

Grease and flour a baking dish. If using a loaf pan use 2 pans, as this recipe yeilds a nice quantity of batter.

Bake it for 45-50 minutes or until a toothpick/fork comes dry from the center of the loaf. Let cool before eating.

My Review

This was so good! The bread was moist and sweet with a crispy top. I thought that it may have been too sweet with all of that brown sugar but it wasn't. The flavor was mild and just a bit spicy.

Coming up next, my vegetable frittata recipe!