Tuesday, November 30, 2010

No-Bake 10-Minute Cookies

Do you find it impossible to create a healthy and satisfying dessert during a busy work week?  This no-bake (yes, no oven needed) recipe makes it possible. 

Ingredients
  • ½ cup milk or milk alternative (I use unsweetened almond milk)
  • 1-2 tbsp peanut butter (or your favorite nut butter)
  • 1 tbsp dark chocolate powder (from hot cocoa mix)
  • Cinnamon and Stevia sweetener to taste
  • 1 cup quick cook oats (not old fashion oats)
  • 2-3 tbsp dark chocolate chips
Directions
  • Minute 1: Bring milk to boil on stovetop
  • Minute 2: Add peanut butter, chocolate powder, cinnamon and sweetener and stir
  • Minute 3: Turn off stove and stir in quick cook oats in the pot. 
  • Minute 4:  Add spoonfuls of mixture to cookie sheet lined with parchment paper.  Place another sheet of parchment paper on top and press down to flatten cookies.
  • Minute 5: Place individual chocolate chips on top of cookie.
  • Minute 6-10: Stick entire cookie sheet in fridge to let cool. 
  • Enjoy!
Eating healthy does not mean giving up dessert cravings.  I find this recipe to be not only simple and quick but also healthy and satisfying.  Important adjectives when considering dessert. 


Sunday, November 28, 2010

Eat the Rainbow Salad

We all know how important it is to eat our fruits and veggies.  This recipe is a great way to pack in a colorful assortment of both.  In addition to being chock full of fiber, vitamins and minerals, fruits and veggies are full of disease-fighting phytochemicals. Phytochemicals are usually related to color. Fruits and vegetables of different colors contain their own combination of phytochemicals and nutrients that work together to promote good health.  So I always like to vary my veggies and eat the rainbow.

The presentation of this dish is key!  Just pick one veggie or fruit for every color of the rainbow and section off the ingredients as shown in the picture.  Here are some colorful ideas…

Rainbow Salad
Red: strawberries, red pepper
Orange: shredded carrots
Yellow: peach, yellow pepper
Green: spinach, arugula, avocado, cucumber
Blue: blueberries
Purple: purple onions, grapes

Beyond the rainbow… other colors to introduce:
White: mushrooms
Brown: chopped walnuts

Bonus points for making homemade dressing.  I like knowing what is going into my salad dressing.  Plus, you can control the sodium content when it is homemade.

Elaine’s Go-To Dressing
Just like your favorite pair of jeans, always be armed with this delicious salad dressing recipe.  I make a batch and use it throughout the week for salads or a fresh veggie dip.

Ingredients
1 whole shallot (just peel it and stick it in a blender)
1.5-2 cups extra virgin olive oil
Handful fresh basil
1-2 garlic cloves
1/2 fresh lemon juice
1 tbsp balsamic vinegar (red or white)
1 tbsp apple cider vinegar
2 tsp Dijon mustard
Pepper to taste

Directions
Blend everything in a food processor or blender and serve cold. 

Did You Know? One serving of vegetables is only 25 calories! Don’t just vary your veggies; eat a lot of them!

This dish makes for a great start to any meal.  Or, can serve as a main dish by adding grilled chicken or your favorite lean protein.