Posts tagged ‘healthy’

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May 6th, 2013

Chocolate Coconut Almond Meal Cookies

by Lauren

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Chris and I saw Billy Elliot on Broadway this weekend and loved it. I couldn’t believe what an amazingly talented dancer this little twelve year old was. Is everyone on Broadway this amazing? Perhaps I’m out of the Broadway loop.

It gave me a whole new outlook on dedication though. This kid has given up a “normal” childhood to follow his dream. What a sacrifice. It sure is paying off though, he was incredible. His dancing and singing were as good as any adult in the show who had been practicing their whole lives.

Who knew a twelve year old could give you such a kick in the pants. A new level of chasing down what you want and diving in head first.

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That had nothing to do with cookies, I just wanted to fill you in on some LYK musings of late.

With all the almond milk we’ve been making we have loads of almond meal left over.

I’d been searching for something to use it on and these cookies were the without-a-doubt winner. I’m some what of a chocolate/coconut combo addict.

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While this is not an original recipe, I felt compelled to share it with you because it was that good.

After an epic fail with a lemon tart this weekend I didn’t have the guts to try and transform another recipe that requires baking.

Give these a try this week. They are really quick, healthy(ish), delicious, and a great way to put a smile on some family, friends or coworkers faces.

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This recipe is by Minimalist Baker and adapted from the Sprouted Kitchen Cookbook.

I just couldn’t resist.

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From the Little Yellow Kitchen,

Lauren

Posted in Dessert, LYK Relaxation Station | 2 Comments »

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April 29th, 2013

Orange Ginger Cauliflower {with Carrot Ribbons}

by Chrissy

Cauliflower is making a comeback. It’s becoming a hip veggie to cook up, I promise.

Orange Ginger Cauliflower_LYK1

In the LYK, we’ve made “rice” with it, mashed it up with goat cheese to sub as a suitable mashed potatoes replacement, and roasted it with a savory lemon-tahini topping.

Point and case, you can get really creative with this mild-flavored vegetable.

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Since we have been loaded down with oranges, and had two heads of cauliflower in the fridge, it was time to try out a combo of the two things.

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When I casually say, “loaded down with oranges”, I’m being modest. It quite literally means that our kitchen is bursting at the seams with navels, valencia and blood oranges.

Lauren can attest to my orange obsession.

When I go grocery shopping and pick up oranges, it’s not like I can ever grab just a couple. It’s gotta be like at least 10 lbs. Then they don’t fit in the fruit bowl or anywhere really, except for on the kitchen floor. But hey, we’re all caught up on our Vitamin C and calcium. Yea, I just learned that oranges have a good amount of calcium, too. Score.

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This is a great recipe to zest up your veggies. Even if you are trying to eat healthy and light, there’s no reason to skimp on the flavor.

This orange juice in this recipe helps to cook and steam the veggies without needing a ton of olive oil, as found in most veggie sautés.

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This dish serves as a tasty side-dish to chicken or fish. It’s also a great food item to help keep you fuller longer, so if you are watching your figure before beach season hits, I’d recommend serving this up on the regular.

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Orange Ginger Cauliflower {with Carrot Ribbons}

Print Recipe!

Serves 4-5 as a side

Ingredients:

1 Tbsp Olive oil

1 shallot, minced (about 1/4 cup)

1 large clove garlic, minced

1 1/2 Tbsps fresh ginger, minced

1 medium head cauliflower, cut into florets

6 oz fresh orange juice

1 1/2 tsps orange zest

2 tsps low-sodium soy sauce

1/4 tsp salt, or to taste

1/4 tsp pepper

1 large carrot, cut with peeler in thin strips & roughly chopped

Orange wedges, for garnish

Dash of Sriracha, optional

 

Directions:

Heat olive oil in pan, over medium-high heat, add shallots and cook for 1 minute. Add garlic and ginger and cook for another 30 minutes, stirring frequently.

Add the cauliflower florets and cook, stirring occasionally for 2-3 minutes. Add the orange juice, orange zest, soy sauce, salt and pepper, to taste.

Cover with lid and cook until cauliflower has softened, but still has a slight crunch to it, about 6-7 minutes, stirring occasionally. In the last minute or so, add the carrot peels. Garnish with orange wedges and serve.

From the Little Yellow Kitchen,

Chrissy

Posted in Recipes, Side Dish, Snack, Vegetarian | 1 Comment »

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April 22nd, 2013

Breakfast Cookies {Gluten-free}

by Chrissy

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Whoaaaa, say what?! There are really cookies that you can eat, for breakfast??

Yes. The glorious answer is, yes.

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When I was a kid, I used to hope, wish, and dream that I could eat cookies for breakfast (It might have had something to do with this commercial). I tried with all my might and with all my greatest persuasion skills, to try to convince my mom to buy Cookie Crisp, knowing full well that although those weren’t real cookies, they were the closest type of cookie that I could try to get my hands on in the morning.

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No matter how dedicated I was to this task, my mom wouldn’t budge. For the longest time, the only sugary cereals that were allowed in the pantry consisted of Raisin Bran (barf) and Honey Bunches of Oats. On very special occasions or for “dessert” we were able to have Apple Jacks. Not too shabby, but definitely no Lucky Charms or Cookie Crisp.

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All that time, I had always thought I was missing out on the good stuff. Well, it turns out I was just missing out on childhood obesity and early onset diabetes.

Yea, no thanks.

I was happy to stick with Cheerios, topped with sliced banana.

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Each cookie packs a good amount of fiber and energy to get your day going. And for all you Gluten-Free folks out there, these are fair game for you, too!

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These cookies store well, so go ahead and make a full batch for the week. You can also freeze the baked cookies and eat them in the near future. They are such great snacks and remind me of really tasty oatmeal, in baked form, that are easy to nibble on the run.

What more could you ask for? Really, though.

 

Breakfast Cookies {Gluten-free}

Print Recipe!

Adapted from Blommi.com

Makes about 3 dozen

Ingredients:

5 cups rolled oats (2½ for flour, rest stays whole)

1 tsp baking powder

1/4 tsp sea salt

3/4 tsp cinnamon

2 large eggs

1 1/2 tsps pure vanilla

1/3 cup turbinado sugar (or granulated)

⅓ cup coconut oil, melted and cooled

⅓ cup maple syrup

¼ cup almond milk

1 cup dried cranberries

1/2 cup pistachios, coarsely chopped

1/3 cup shredded coconut, unsweetened

 

Directions:

Preheat oven to 350 degrees.

In a food processor, grind 2½ cups of the oats, until the consistency of flour. Add the baking powder, salt and cinnamon to the food processor and pulse a few more times to incorporate; set aside.

In the bowl of a stand mixer, add lightly beaten eggs, vanilla, sugar, coconut oil, maple syrup and almond milk. Mix well, on medium speed, for about 1 minute. Add the flour mixture and mix well, about 1 minute. Add the remaining unground oats, cranberries, pistachios, and shredded coconut. Stir until incorporated, evenly, scraping the sides, if needed.

Scoop about 2 tablespoon size balls of dough onto a silpat or parchment lined baking sheet. (We use a 1 1/2 Tbsp cookie scoop.)

Bake for 14-15 minutes. Allow to cool slightly on cookie sheet before transferring them to a wire rack. Store at room temperature for about a week.

From the Little Yellow Kitchen,

Chrissy

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