Tuesday, June 14, 2011

Nutty Oatmeal Raisin Cookies


These cookies are super quick, super easy, and super tasty! What could be better? They are also pretty healthy when it comes to cookies - they provide a good dose of protein from the almond butter, plus heart healthy fiber from the oats, and they contain no refined sugar. They also happen to be gluten-free if you use gluten free oats. So, snack away!

Nutty Oatmeal Raisin Cookies
1 Cup Almond Butter (you can substitute any nut butter of your choice)
2/3 Cup Honey
1 Egg, beaten
1 teaspoon Cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt (omit if your nut butter contains salt)
1 1/2 Cups Old Fashioned Oats
1/2 Cup Raisins
1/2 Cup Walnuts, toasted and chopped

1) Preheat oven to 350 degrees, line a cookie sheet with parchment paper.

2) Thoroughly combine the almond butter, honey, egg, cinnamon, baking soda, and salt (if using). Stir in the oats, raisins, and nuts.

3) Drop rounded tablespoon fulls of dough onto the parchment lined cookie sheet. Bake 10-12 minutes, until lightly golden brown, rotating the pans halfway through baking.

Grab a glass of ice cold milk (almond milk for me) and enjoy!

As usual, I've included this post as part of several weekly recipe sharing events: Muffin Monday, Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Sweet Tooth Friday, Sweets for a Saturday, and Nifty Thrifty Sunday.Check out all the great recipes other bloggers have contributed!

Sunday, June 5, 2011

Honey Whole Grain Muffins


These naturally-sweetened, fiber-rich muffins make for a great healthy breakfast, but they are also a nice treat at tea time or a light dessert (according to Alfred, our resident muffin monster, these are good anywhere, anytime)! The recipe is also very simple and customizable - you can use any whole grain flour (gluten-free or gluten-full) you like and you can use different fruits and spices to keep things interesting. So far, I have made them with cinnamon and diced apples and with lemon zest and blueberries - neither lasted very long in our kitchen.

Honey Whole Grain Muffins Makes 1 dozen
2 Cups Whole Grain Flour (whole wheat, spelt, buckwheat, etc.)
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon flavoring (cinnamon, vanilla, lemon zest, etc.)
1 Egg, beaten
3/4 Cup Milk (dairy or non-dairy)
1/2 Cup Honey
1/4 Cup Olive Oil
1 Cup Fruit (fresh, frozen, or dried)

1) Preheat oven to 375 degrees, line a muffin pan with paper liners or lightly grease and flour it.

2) Whisk together the flour, baking powder, and salt. In a separate bowl, thoroughly combine the egg, milk, honey, oil, and flavoring (if using).

3) Stir the wet and dry ingredients until just combined, fold in the fruit.

4) Divide the batter evenly among the muffin cups.

5) Bake for 20-25 minutes, until they pass the toothpick test.

Serve warm or at room temperature with extra honey for drizzling on top!

As usual, I've included this post as part of several weekly recipe sharing events: Muffin Monday, Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Sweet Tooth Friday, Sweets for a Saturday, and Nifty Thrifty Sunday.Check out all the great recipes other bloggers have contributed!

Wednesday, June 1, 2011

Citrus Honey Vinaigrette


We can't get enough salads lately - lunch, dinner, and even snacks - salads and warm weather just compliment each other perfectly. We keep things interesting by using a variety of homemade salad dressings. This simple vinagrette is one of our favorites. It is incredibly refreshing and works equally well tossed with fresh greens or cucumber and radish slices.

Citrus Honey Vinagrette
1/4 Cup Freshly Squeezed Lemon or Lime Juice
1/4 Cup Extra Virgin Olive Oil
1-2 Tablespoons Honey (depending on how sweet/tart you like it)
1 Garlic Clove, finely minced
1/2 teaspoon Sea Salt, plus more to taste

Combine all ingredients in a jar with a tight fitting lid, shake well. Enjoy.



Here we've tossed some cucumber, radish, green onions, and cilantro in a bit of the vinaigrette - diced avocado is also a nice addition.

As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Nifty Thrifty Sunday, and Inspiration Board.Check out all the great recipes other bloggers have contributed!