Trail Mix Cookies

 Last February I attended my first blogging conference and roomed with  my girl Chelsey over at Housewife to Hostess. We had some free time and so naturally, we headed over to stock up for the weekend at the local Trader Joes. As we were walking down the bread aisle, she turned to me and handed me a bag of cookies and said "You have got to try these!" I'm all for trying new things but unless it has an obscene amount of chocolate in it, I'm usually not interested. I could tell right away, that she was totally serious and a fan of these Trail Mix Cookies. After we got back to our hotel, I dove in, wondering how good can they really be, I mean....no chocolate??

Well, I have to say I was pleasantly surprised on how tasty they were. It was like trail mix...in a cookie (imagine that). However, after looking at the nutritional info I realized why they were so good.

Brown rice syrup (another name for straight up sugar)

So I recreated them, a bit healthier but just as delicious. And I have just saved myself a 45 minute drive each way to get my fix.

Trail Mix Cookies

1 cup honey

2 eggs

¾ coconut oil, softened

½ tsp salt

2 tsp vanilla

1 tsp baking powder

2 ½ whole wheat flour

1 cup rolled oats

1 cup sunflower seeds

1 cup peanuts, chopped

1 cup dried cranberries (I use the 50 % less sugar)

·      Preheat oven to 375 degrees

·      Cream together with electric mixer oil and honey in bowl. Add salt, vanilla and eggs

·      In separate bowl combine baking powder, flour and oats

·      Add dry ingredients into wet, slowly.

·      Stir in sunflower seeds, cranberries and peanuts

·      Scoop into balls and place on cookie sheet (I use a silpat mat)

·      Bake for 9 minutes

·      Cool on wire rack and enjoy

All About Zucchini

Here in Utah, few things grow as prolific as zucchini. Just about every garden in the neighborhood is full of it. And the best part? People are always willing to share. Here is not only one, but two recipes that will help you use up all of that beautiful zucchini. 

And when January comes, we will all cringe at the thought of paying $2 per zucchini! Until then, eat up.

Zucchini Lasagna Baskets

2 medium size zucchini, stems cut off

1 jar high quality spaghetti sauce

¾ cup part skim ricotta cheese

¾ cup lowfat cottage cheese

¼ cup shredded parmesan cheese

1 egg, beaten

1 tsp minced garlic

salt and pepper to taste

½ cup part skim mozzarella cheese

·      Spread a thin layer of sauce on bottom of 13 x 9 casserole dish

·      Preheat oven to 350

·      Using a vegetable peeler, scrape thin slices of zucchini one at a time, until it is no longer scraping in whole pieces. You will get about 15-20 out of each zucchini. Set aside

·      Mix the cottage, ricotta, and parmesan cheese. Add egg, garlic and salt and pepper

·      Make a T with two slices of zucchini. Then make another T just opposite so a basket pattern is formed. Place about 2 TBSP of filling in each zucchini “basket”. Then fold up the zucchini and place seam side down on casserole dish. Repeat until filling and zucchini is gone

·      Pour sauce on the top of each basket and in the dish. Depending on how saucy you want it, use a little more or less. Top with 1/2 cup mozzarella cheese

·      Cover with foil. Cook for 30  mins

·      Take off foil, turn broiler to low. Cook for an additional 5 minutes or until cheese is bubbly

 Chocolate Chip Zucchini Cookies

1 ½ cups white whole wheat flour

1 tsp cinnamon

½ tsp baking soda

¼ tsp salt

½ cup melted coconut oil

½ c maple syrup

1 large egg

1 ½ tsp vanilla extract

1 ½ cups shredded zucchini

1 cup quick oats

½ cup chopped walnuts (optional)

1 ½ cup dark chocolate chips

·      Preheat oven to 350. Stir together flour, cinnamon, baking soda and salt. Set aside

·      In a separate bowl, or in a mixer stand, add coconut oil and maple syrup until well mixed. Add in the egg and vanilla. Stir in zucchini

·      Stir flour mixture slowly into wet mixture. Add in oats, walnuts, and chocolate chips

·      Scoop batter into balls and shape if needed on cookie sheet. Bake for 11-12 minutes. Allow to cool slightly (about 1-2 mins) and transfer to wire rack to cool completely

·      Store in airtight container

Healthy Holiday Treats

Did you know that the average American gains between 5-7 pounds during the holiday season? If you are like me, and love treats, but hate to see the scale go up, have no fear! I have just released my latest Chapbook with over 30 pages of recipes to keep the cravings at bay. Click on the link to find out more!

Peanut Butter and Chocolate Vegan Cookies

I have been making these cookies for years, and over time have made little tweaks here and there. Vegan cookies can be tough to make and not be dry and crumbly. However, these have a few unique ingredients that make them super moist. Also try to follow the baking steps closely, if you mix the batter too much, the cookies will become dense and dry.

Chocolate Peanut Butter Cookies

2 cups whole wheat pastry flour

1 tsp baking soda

1/2 tsp pink himalayan salt (or 1 tsp regular salt)

1/2 cup dark chocolate chips

*mix together in bowl and set aside

*in separate bowl combine

1 cup natural, chunky peanut butter ( I use Adams from Costco)

3/4 cup maple syrup

1/3 cup extra virgin olive oil

1 1/2 tsp vanilla extract

Preheat oven to 350. Add dry ingredients to wet all at once. Stir until just combined. Wait 5 minutes and then five a few more stirs to the batter. Drop by heaping tablespoons onto parchment or silicone baking sheet. Press down on the top gently to flatten a bit. Bake for 9-10 mins. Do not overbake. Allow to cool on wire rack and store in a ziplock bag or airtight container. These are even healthy and yummy enough to eat for breakfast or take to a cookie exchange

XO,

Veggie Lisa

Healthy Dark Chocolate No Bake Cookies

Before I got married, I had never even heard of a No Bake Cookie. When I started dating my husband, he would ask me every Sunday night to make a batch. For almost 14 years I have been making him No Bake Cookies. Recently I went to make them and thought how they could be made healthy. Then I ran across this recipe on another blog and really like them but thought they could be made with less honey and a little more salt. I'm totally a salty and sweet kind of girl:) I have spent a few weeks making different variations of these and I finally found the perfect combination.

*Veggie Lisa's Healthy Dark Chocolate No Bake Cookies

Mix in large bowl:

3 cups quick cooking oats 

1 cup coarsely chopped almonds

3 tablespoon cocoa powder

Set aside

Melt in Small Saucepan:

1/2 cup coconut oil

1 cup natural peanut butter (I use Adams chunky) or almond butter would work too

stir together until combined and melted

Then remove from heat and add the following:

1/4 cup honey

2 tsp vanilla extract

1/8 tsp salt (i use pink himalayan)

Once everything is combined then add 1/2 cup bittersweet chocolate chips and stir (off the heat) until the chips are melted. Then pour over the oat mixture and stir all the oats are covered in the chocolate sauce. 

Lay out mini muffin papers onto larger cookie sheet. Use a small cookie scoop and scoop into each paper. Then I like to sprinkle some mini semi sweet chocolate chips on top.

 Allow to set up in fridge. Be sure to store in fridge or they will become soft set and harder to eat.  Makes about 40 

*adapted from Mels Kitchen Cafe

I hope you enjoy these as much as I do. My kids actually beg me to put them in their lunches instead of Oreos. Take that Nabisco!

                                                                                    XOXO,
                                                                                          Veggie Lisa