Tag Archive | healthy

Easy Low-Sugar Oatmeal Raisin Cookie Bites

The baking bug officially hit me this week and I  honestly couldn’t be happier about it.  It’s been so fun to find new recipes and experiment/adapt them to sugar-free and lower-sugar treats;  it’s becoming a new hobby of mine! So far, I’d say they’ve all been pretty successful, and these oatmeal raisin cookie bites were no exception. I stumbled upon these Cinnamon and Raisin Granola Cookies via Pinterest and was immediately intrigued.  Jennifer makes some great looking healthy recipes!

Anyway, since I’m a big oatmeal lover and an even bigger oatmeal-cookie lover, I  was excited to experiment with these, yet somewhat skeptical of how they would turn out due to the lack of butter and brown sugar in the recipe. An oatmeal cookie without brown sugar? Neverrr …or so I thought. I was proven wrong once I tasted the dough. These are chewy, full of raisins, and have just the right amount of natural sweetness. The only change I made was adding a half-tablespoon of protein powder in place of a tablespoon of maple syrup, since I thought this would bind the dough together a bit more. It worked! I’m calling these ‘bites’ because they’re a bit smaller than a traditional cookie, at least for my standards.
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The portion-size of the cookies can be whatever you want—I used an ice-cream scoop to spoon-out the dough for mine and simply flattened each slightly with a spoon before popping them in the oven. Remember, whatever portion you spoon-out for the dough will be the size of  each cookie, since they don’t spread.  I loved that these were easy to make and portable enough to eat pretty much anywhere, and you can enjoy a few without any guilt at all! I enjoyed mine with a side of vanilla ice-cream, but that’s an optional (excellent) addition.
Winking smile

Low-Sugar Oatmeal Raisin Cookie Bites
Adapted from this Peanut Butter and Peppers Recipe
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Ingredients

  1. 1/2 cup unsweetened applesauce (I used store brand)
  2. 1 tbsp. maple syrup (sugar free)
  3. 1/2 tbsp. protein powder (I used chocolate by Arbonne)
  4. 1 tsp. vanilla extract
  5. 1 cup oats, ground (I used whole oats)
  6. 1/2 cup oats
  7. 1/2 tsp. cinnamon, ground
  8. 1/4 tsp. baking soda
  9. 1/4 tsp. baking powder
  10. pinch of salt
  11. 1/3 cup raisins

Instructions

  1. Preheat  the oven to 350 degrees Fahrenheit  (176 degrees Celsius). Then line your baking sheet with parchment paper and set aside.
  2. In a large mixing bowl combine the applesauce, maple syrup, and vanilla extract. Mix well until combined.
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  3. In a blender or food processor (I used a blender), grind one cup of oats  until it is a flour-like consistency (this should take about 30-45 seconds max.)
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  4. Then add the oat-flour, oats, cinnamon, protein powder, baking soda, baking powder and pinch of salt to the bowl; mix until combined.
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  5. Fold in the raisins.
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  6. Scoop the amount of batter you’d like for each cookie bite into cookie-form and place on the cookie sheet, about an inch or two apart from one another. (I flattened each with the back of a spoon, so they weren’t so round). Then bake them for about 8-10 minutes or until bottom is lightly golden.
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We all loved these. Next time, I’m doubling the batch!
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Thanks again Jennifer for the recipe idea!

I’m off to enjoy the sunshine today, with the help of my new floppy hat.
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Another first for me, thanks to Sue! She insisted on getting it for me yesterday, and I’m already  obsessed with it! I just love the hat trend in Australia. Is it just me, or do big hats scream “royal”?! 
It might just be me…oh well, I love it!

Happy almost-weekend!

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Lightened-up Fettucine With Broccoli

Hey there, how’s your week going? Anyone else excited for the long weekend? I am psyched for two extra days off from classes and more importantly, Easter!(Does anyone else think that the best part of Easter are the millions of chocolate bunnies sold everywhere, or is it just me? I may or may not have a slight obsession with Easter candy). Although this is my first Easter away from my family,  one of my best friends from home just sent me a giant package full of my favorite American Easter treats, so at the moment I don’t feel so far away. Thanks Sar! Just look at this package:
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I sure have eaten my fair share of m&m’s this week…yikes! Although I know I could happily survive  living off of  Easter candy, I have been eating and cooking other things to balance all of that chocolate out, and lightened-up fettuccine alfredo with broccoli  is one of them.

You might be thinking: light fettuccine? Not possible. Guess what? Possible! Thanks to my unbelievable  Mom, this recipe has been in our family for years now. I’ve been eating this for as long as I can remember, and it seems to get better every time. Its creamy consistency and rich flavor might make you think this dish is indulgent, but it’s truly light in both fat and calories, which is a win-win in my opinion. The best part is that you can customize this dish any way you like. I prefer broccoli in my pasta dishes, so that’s what I added to the pasta base. However, if you prefer cauliflower, peppers, peas, corn, zucchinis, or another vegetable, just steam them up and throw them in. It’s your pick!

For an additional punch of protein, I breaded and baked chicken breasts and then sliced the chicken on top of each portion. This is totally optional, but it added some additional staying power to the dish. Brandon ate the leftovers 3 days in a row…looks like a winner to me!

Lightened-up Fettuccine Alfredo with Broccoli
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Ingredients
1 T Margarine
2 small cloves garlic, minced
1 T Flour
1 1/3 cup skim milk ( you may need more, but add gradually).
2T light cream cheese
1 ¼ cup grated parmesan cheese, divided
4 cups whole wheat pasta (this time, I used rotini)
1 –2 heads of broccoli, steamed(or your vegetable of choice)
2 baked & breaded chicken breasts (optional)

Directions:
1) Boil your water for the pasta in a large saucepan. If adding a vegetable, chop it up and steam, then set aside. Once the water is boiling, add pasta.

2) Next in a medium saucepan, melt the margarine, then add the garlic and sauté for one minute.
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3) Stir in flour, and gradually add milk a small portion at a time, waiting until it thickens each time, stirring with a wire whisk until blended. (As you can see, I got some help in the stirring department!)
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4) Cook this for 8 minutes, or until thick.
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5) Stir in cream cheese, and cook for 2 minutes.

6) Add 1 cup parmesan cheese, and stir it until melted and smooth.
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7) Once your pasta is cooked and drained, place it back into the large saucepan and pour the sauce over the hot pasta, tossing well to coat. Add your vegetable(s) to the mixture and stir. Portion into bowls or dinner plates, and top with remaining ¼ cup parmesan cheese.
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8) Lastly, if using chicken, slice and add it to each portion.
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This is one of those meals that made me want to keep eating, and eating, and eating. I forced myself to put the leftovers in a container and close the fridge after my second helping…it’s that good!

Do you have a favorite “lightened-up” pasta dish?