Repost: Breakfast Cookies

Reposting one of my favorites today, enjoy!

(continuous Joy Photography is me too... oops wrong copyright!)

These are a staple around here.  And who doesn't like cookies for breakfast??  This is a cookie you can feel good about eating.  :-)  It's also gluten free and egg free if anyone cares.  If you leave the chocolate chips out, its dairy free too!  But that might not be as much fun, unless you're allergic to dairy.

Another reason I love this recipe is because it's so adaptable.  Don't have 3 bananas?  Use 2, don't have coconut oil?  Use Olive Oil.   I've had to make adjustments sometimes, and they always turn out.

These are definitely one of my favorites.

This is adapted from "Bread & Wine" by Shauna Niequist

3 ripe bananas, mashed (about 1 1/2 cups)

1/4 cup coconut oil (you want it liquid, so warm it if you need to)

1 tsp vanilla

2 cups rolled oats

2/3 cup almond meal**

1 tsp cinnamon

1/2 tsp salt

1 tsp baking powder

2/3 cup shredded coconut

1/2 cup chopped walnuts

1/4 cup chocolate chips

In a large bowl, mash the bananas, then add coconut oil and vanilla and stir.

Add the remaining ingredients and stir to combine.  

Form the dough into  12 balls on a parchment lined baking sheet and flatten them a little bit.  Bake at 350 for 14-16 minutes.  

A note about almond meal.  I don't ever buy Almond Meal.  I use raw almonds and put them in the blender or food processor.  For this recipe, it doesn't have to be as fine as what you would buy, and it is expensive to buy it.  I get it as fine as possible, but if there are a few crumb like chunks, it's okay.

What about you?  Do you like cookies for breakfast?  What's your favorite "healthy-treat-like breakfast"?  

Cherry Walnut Bites

This recipe was passed out at a recent gathering I attended.  I believe it comes from deliciousliving.com.
It's a yummy treat you can feel good about eating.  You won't even know it's good for you by the taste!  Cherries and Cocoa have great antioxidants in them, and the walnuts contain omega-3's.    Enjoy!

2 cups dried sour cherries
8 medjool dates, pittted
2/3 cup walnut pieces
2 Tbs fresh orange Juice
1/2 tsp ground cinnamon
6 Tbs dark chocolate chips
4 Tbs unsweetened shredded coconut, plus more for rolling

Finely chop dried cherries, dates, and walnuts.  I used a food processor to do this, way quicker!  Add orange juice, cinnamon, chocolate chips, and coconut. Mix together with hands, working into a sticky mass.  It should hold together.

With slightly wet hands, roll mixture into balls.  Roll in excess shredded coconut.  Place into an airtight container and refrigerate.  They will become firmer as they cool.

Breakfast Cookies

 

(continuous Joy Photography is me too... oops wrong copyright!)

These are a staple around here.  And who doesn't like cookies for breakfast??  This is a cookie you can feel good about eating.  :-)  It's also gluten free and egg free if anyone cares.  If you leave the chocolate chips out, its dairy free too!  But that might not be as much fun, unless you're allergic to dairy.  

Another reason I love this recipe is because it's so adaptable.  Don't have 3 bananas?  Use 2, don't have coconut oil?  Use Olive Oil.   I've had to make adjustments sometimes, and they always turn out.

These are definitely one of my favorites.

This is adapted from "Bread & Wine" by Shauna Niequist

3 ripe bananas, mashed (about 1 1/2 cups)

1/4 cup coconut oil (you want it liquid, so warm it if you need to)

1 tsp vanilla

2 cups rolled oats

2/3 cup almond meal**

1 tsp cinnamon

1/2 tsp salt

1 tsp baking powder

2/3 cup shredded coconut

1/2 cup chopped walnuts

1/4 cup chocolate chips

In a large bowl, mash the bananas, then add coconut oil and vanilla and stir.

Add the remaining ingredients and stir to combine.  

Form the dough into  12 balls on a parchment lined baking sheet and flatten them a little bit.  Bake at 350 for 14-16 minutes.  

A note about almond meal.  I don't ever buy Almond Meal.  I use raw almonds and put them in the blender or food processor.  For this recipe, it doesn't have to be as fine as what you would buy, and it is expensive to buy it.  I get it as fine as possible, but if there are a few crumb like chunks, it's okay.

What about you?  Do you like cookies for breakfast?  What's your favorite "healthy-treat-like breakfast"?  

SRC: Homemade Vegetable Dip

It's time for another Secret Recipe Club post!!  Yea!  This month I was assigned Debbi Does Dinner Healthy & Low Calorie.  What a great site to be assigned right after the holidays!  Debbi's mission is to make healthy, low calorie meals without sacrificing taste, and she does it well!  I had alot of fun browsing through her site, and I'll definitely be back to try more of her recipes.  Thanks Debbi for all your inspiration!

So, where did I land?  The Home made vegetable dip.  I am so glad I chose this one.  We love to snack on raw vegetables, but my kids especially like something to dip it in.  I typically buy a yogurt based ranch dressing, it's an all natural sort of brand, and we love it.  Who doesn't love ranch?  But, this is real veggie dip, with all the flavors of one bought, but made at home.  It was easy peasy to make, and uses staple ingredients.  Total winner.

Ingredients:
1 6oz plain yogurt
1/3 cup light sour cream
1/3 cup light mayo
1 tsp onion powder
1 1/2 tsp dried dill weed
2 tsp Lawry's seasoned salt

Whisk it all together, and wa-lah!  I told you it was easy, or as my kids say... easy peasy lemon squeezy.  I bet this would be good with a squeeze of lemon, hmm.  Chill it for about an hour before serving to let all the flavors blend.

Don't you just want to munch on some fresh veggies right now?  :-)  Happy crunching.

SRC: Nutty Granola

This month's Secret Recipe Club  reveal is from Eliot's Eats.  Debra's blog is filled with wholesome goodness!  I loved looking through her recipe's, as well as just browsing the other parts of her blog.  I also loved that she has a heart for real food and eating local.

If you're new around here, The Secret Recipe Club is a once a month event where I'm assigned another members blog to cook from and blog about.  Likewise, someone has my blog too.  It's a secret until the big reveal day.  Plus, for a foodie like me, I've been introduced to so many amazing food blogs through this experience.  Please go check out The Secret Recipe Club for tons of awesome blogs, recipe's and bloggers.  These people are a fantastic community.

One of the favorite foods in my household is granola, so I was thrilled to find Eliot's Eats Nutty Granola recipe.  It is quite different from my 'usual', so I was excited to try it.  Not that I don't love the other one, I just think a little variety is good.  I did make a couple changes due to not having some ingredients on hand, and they are noted in the ingredient list.


Nutty Granola

2 T. canola oil
1/4 c. local honey
1/4 c. light molasses (not blackstrap)
1/2 c. brown sugar (light or dark—your choice)
1/2 t. Kosher salt
1 t. ground cinnamon
4 c. old-fashioned oats
1 c. pecan halves (I used walnuts)
1/4 c. raw pepitas
1/2 c. raw pistachios (I used cashews--although I would have loved the pistachios)
1/4 c. flax seeds (I omitted because I only had flaxseed meal)
1/4 c. chia seeds

I also roughly chopped my nuts, which Debra's recipe does not suggest.  I just have little ones eating it.

Preheat oven to 325 degrees . 

 Place canola oil, honey and molasses in a sauce pan.  I loved Debra's tip to measure the canola oil into a 1/4 c. measuring cup. Swirl it around to coat the measuring cup and then pour it in a small sauce pan. This will help the honey and molasses flow from the cup.  Add the brown sugar, salt and cinnamon.

Heat over low heat and stir with a whisk until sugar is dissolved. Let cool slightly while the other ingredients are mixed.

In a large mixing bowl, stir together oats, walnuts, pepitas, cashews, and chia seeds. Pour honey mixture over oat mixture and stir well so all ingredients are coated.


Divide mixture and spread evenly on the two baking sheets. Place in oven and and set timer for 10 minutes. After timer goes off, rotate baking sheets and stir. Add timer for another 10 minutes. Repeat. Total cooking time is 35-40 minutes.

This does tend to burn easily so watch carefully.

Some of our favorite ways to eat granola:  As a cereal,

Topping off Yogurt,

Or spreading some Almond butter on apple slices and sprinkling the granola over it.

This granola just might be a new favorite!  Thanks Eliot's Eats!

Pumpkin Oatmeal Cups

I love Fall, I love fall cooking, I love pumpkin!  So, here's a fun and easy recipe I first saw on Pinterest.
They come from Green Lite Bites.  I did add Pepita's (the little green pumpkin seeds) to it.  This is a great breakfast, or snack.  YUM!

1 15oz can of pumpkin (420g)
1/2 cup vanilla Almond milk (I used unsweetened)
2 eggs
1 tbsp Baking powder
3 cups (240g) Old Fashion or Rolled Oats
1 tbsp pumpin pie spice
1/3 cup of brown sugar or sugar in the raw
1/2 cup of pepitas.

Preheat oven to 375 degrees

Mix all ingredients together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

Pumpkin Chocolate Chip Muffins

These are my all time favorite pumpkin muffins.  I make them every year.  This is a lighter version substituting applesauce for oil.  This recipe makes 24 muffins.  I often cut it in half, otherwise I would eat way too many of them!

These are from Food.com

Ingredients
4 eggs
1/2 cup oil ( or substitute applesauce for this too)
1 cup unsweetened applesauce
1 (16 ounce) cans pumpkin
1 1/2 cups sugar
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semisweet mini chocolate chips

Directions
Mix first 5 ingredients together; separately, mix dry ingredients.
Blend the two mixtures together, fold in chips.
Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
Bake at 400 degrees F. for 16-20 minutes.

SRC: Strawberry Melon Smoothie

It's Secret Recipe Club time!  This month I was assigned Simply Food.  Nayna's blog has so many delicious recipe's to choose from.  Her pictures are mouthwatering, and I love that her recipes are made with real food.  Her blog is all things vegetarian which was so timely for me as my hubby has recently taken on a vegan lifestyle.  She also has tons of authentic international food, another thing I love to learn about.  Nayna describes herself as a home-cook without culinary school training striving to make her dishes feel complete without being complicated.  Her blog accomplishes that.  If she hadn't said so, I would not know that she hasn't had any formal training.

So after browsing through her yummy dishes I landed on the Strawberry and Melon Smoothie.  It was a warm Sunday afternoon, we had recently returned from vacation and I was trying to get back into the routine of life but felt a little draggy.  This smoothie caught my eye and was the perfect refreshing pick-me-up!

2 cups strawberries, washed and hulled
2 cups sweet honey dew melon, peeled and chopped into large chunks
2 mint leaves. torn
6 ice cubes

Add all ingredients to the blender and blend throughly.

Pour into tall pre chilled glasses and garnish if you wish with mint, melon balls, and/or strawberry.
Serve immediately.

Refrigerator Oatmeal

This is has been one of our favorite summer breakfasts!  It's so easy.  You prepare it the night before so it's a great grab and go breakfast, or just nice to have something ready when you get up.  You don't even have to cook it!  I hope you enjoy them as much as we do, let me know which flavors you try and how you like them.


I found these at The Yummy Life.  

The base of the mixture is always the same:

Rolled oats

Yogurt

Milk

Chia seeds*

Then you add your flavorings and fruit.  So easy!

*Chia seeds have tons of benefits, Monica from Yummy Life has a great list on her blog here.

If you're a little leery of eating seeds that come from a chia pet, have no fear (I just can't help but think of that commercial)! There's really no taste to them and again, check out the benefits!

Click here for Blueberry Maple Refrigerator Oatmeal

Click here for Raspberry Vanilla Refrigerator Oatmeal

Click here for Chunky Monkey Refrigerator Oatmeal

Chunky Monkey Refrigerator Oatmeal

Adapted from The Yummy Life.

1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds

1 tbs natural peanut butter
1 tbs cocoa powder
1 tsp honey, optional (or substitute any preferred sweetener)
1/4 cup diced ripe banana, or enough to fill jar

Directions
In a half pint (1 cup) jar or other container, add oats, milk, yogurt, chia seeds, cocoa powder, peanut butter and honey. 

Put lid on jar and shake until well combined. 

Remove lid, add bananas and stir until mixed throughout. 

Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Raspberry Vanilla Refrigerator Oatmeal

From The Yummy Life

1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 tsp dried chia seeds
1/4 tsp vanilla extract
1 tbs raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries or enough to fill jar

Directions
In a half pint (1 cup) jar or other container, add oats, milk, yogurt, chia seeds, and raspberry jam.

Put lid on jar and shake until well combined. 

Remove lid, add raspberries and stir until mixed throughout. 

Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

Blueberry Maple Refrigerator Oatmeal

From The Yummy Life.

1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 tsp dried chia seeds
2 tsp maple syrup (more or less to taste)
1/4 cup blueberries (or enough to fill jar)

Directions
In a half pint (1 cup) jar or other container, add oats, milk, yogurt, chia seeds, and maple syrup.

Put lid on jar and shake until well combined. 

Remove lid, add blueberries and stir until mixed throughout. 

Return lid to jar and refrigerate overnight or up to 2 days.  Eat chilled.

Avocado Feta Salsa

Here's a fantastic salsa that's a bit unique.  I just made this for the first time and brought it to a family gathering, and it was a hit!!  Everyone loved it.  Honestly, I wasn't sure it was going to make it to the party after I sampled it, it's that good!  Give it a try and let me know what you think.

My friend KELLY VISSER turned me on to this, she got it from  Your Lighter Side.  

2 plum tomatoes, chopped
1 avocado, halved, seeded, peeled and chopped
¼ cup finely chopped red onion
1 clove garlic, minced
1 Tbsp snipped, fresh parsley
1 Tbsp snipped fresh oregano
1 Tbsp olive oil
1 Tbsp white vinegar
4 oz. feta cheese, coarsely crumbled

1. In a medium bowl, combine tomatoes, avocado, onion, garlic, parsley, oregano, oil, and vinegar.
2. Stir gently to mix.
3. Gently stir in feta cheese.
4. Cover and chill for 2 hours or up to 6 hours.

Serve with tortilla chips, pita chips or crackers.  As far as I'm concerned, you could just ditch the chips and grab your spoon!!  I also think this would be great on chicken as well.  Top a nice piece of grilled chicken with it...YUM!

Simple Fruit Leather

I have been wanting to make fruit leather for probably at least a year.  I really don't know what has taken me so long.  I know there are lots of great recipes on the web, but I got this one from my friend Torie, and I loved it because it was so simple and easy!

I made strawberry this time, and I'm looking forward to trying some other flavor combinations as well.  I will add to this post as I try new things.

Ingredients:
Strawberries
Honey (or sweetener of your choice)
Parchment paper

Preheat your oven to 170, or lower if it goes lower.
First puree' your fruit in a food processor or blender.  You want it smooth.  Then add your honey.  Torie likes agave nectar because it's super sweet and you hardly need any, plus it's way better for you than a processed sugar.  I didn't have any, so I opted for honey.  Add the sweetener to taste.

Once you've lined your baking pans with the parchment paper, pour your fruit on top.  Get it as evenly distributed as you can.  Then place it in your oven for 5-8 hours.

I did mine overnight.  Once it cools, you can just cut it into strips and roll it up, or store it however you prefer.  I've kept mine in the fridge and it seems to keep well.

Wa-laah!  Fruit leather!

Secret Recipe Club: Aspen Power Bars

It's time for another Secret Recipe Club post.  If you are not familiar with The Secret Recipe club, be sure to check them out here.  Basically, each month I am assigned a blog, where I get to choose a recipe from that blog to cook and blog about it on my blog.  And, someone else is assigned my blog to do the same.  It's really fun, and I find tons of awesome food blogs.  This month I was assigned Allies Clean Plate Club.

 Allison is a fellow Midwest girl, originally from Illinois and now in the craziness of theWest Coast (her words).  Although I'm not from Illinois, I'm just a few hours away in Michigan.

Well, it was really hard to choose a recipe!  She has so many recipes that I'd love to try.  But, I finally decided on the Aspen Power Bars.  She had mentioned that the inspiration for these was a request from her cross training husband.  That really drew me in because my husband is always training for something.  So, I knew he would love these.  Plus we are just granola eating people, I always make my own, so a granola bar was the perfect choice.  I made a couple changes and they are noted in the ingredients.  Plus I added a couple Tbs of flaxseed meal, simply because it's good for you.

1 1/2 cups plus 2 tablespoons rolled oats
1/4 cup plus 2 tablespoons brown sugar
Heaping 1/2 cup coconut flakes
1/2 teaspoon salt
3/4 cup nuts or sunflower seeds (I used 1/2 cup seeds and 1/4 cup chopped walnuts)
3/4 cup powdered milk
1/2 cup  raisins  (I used dried blueberries)
1/2 cup dried cranberries
3 tablespoons butter
1/4 cup honey
1/2 cup plus 1 tablespoon peanut butter--chunky is best (I didn't have chunky, so I went with creamy)
1 1/8 teaspoons vanilla extract
2 tablespoons plus 1 teaspoon raspberry jam



Preheat the oven to 400.  Grease a 9x13 inch baking pan.  

In a large bowl, mix together the oats, brown sugar, coconut, salt, nuts, seed, powdered milk, raisins and cranberries.

In a medium saucepan, melt the butter over medium heat.  Stir in the honey, peanut butter, vanilla extract and jam until melted and fully incorporated.  Remove from heat.


Pour the melted ingredients over the dry ingredients and stir until fully mixed (I found the easiest way was with my hands). Press the mixture into the pan, compressing it as much as possible.  Bake until golden, about 12-19 minutes.

Remove from heat and cool completely on a wire rack.  Once cooled, run a knife along the edges to loosen from the sides.  Then invert the pan onto a large planner or cookie sheet.  Cut into bars with a large knife. 

  

Valentine Chex Mix

I have had a sick little girl the past couple days, so that has put a damper on all the fun valentine's recipe's I wanted to try.  But, here's a quick and easy one from Betty Crocker.

4 1/2 cups Rice chex cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 tbs butter
1/3 cup powdered sugar
1/4 cup red, white and pink candy-coated chocolate candies (I used m&m's)
2 tbs red or pink jimmies sprinkles (I used red jimmies and some heart shaped sprinkles)

Place cereal in a bowl.  In a separate microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered for 1 -1 1/2 minutes, stirring every 30 seconds, until melted and smooth.  POur peanut butter mixture over cereal, stirring until evenly coated.

Place 1/2 of the cereal mixture in a 1 gallon food storage bag.  Add powdered sugar.  Seal bag and shake until well coated.  Spread on waxed paper and cool about 15 minutes.

Meanwhile, stir candies and sprinkles into remaining cereal mixture.  Spread on waxed paper and cool for 15 minutes.

In a serving bow, mix both cereal mixtures.  Store in an airtight container.

How festive!  For more valentine recipes, see the following post:
http://artfrommytable.blogspot.com/2012/02/valentines-day-recipes.html


I hope you'll share with me your valentine's day ideas too.  

Valentines Day Recipes

Yes, Valentines Day!  We don't do it real big over here, silly hallmark holiday and all, but I do love an excuse to make fun festive treats!  This year, I have not done anything yet!  I'm not sure why, it seems I would have more time with the kids in school part time, but apparently I don't.  I guess technically I do, since we all have 24 hours in a day.  :-)  Anyway, until I get something new posted, you can enjoy these posts from the past.  I'm hoping that by me mentioning I will make something new, it will keep me accountable.


http://artfrommytable.blogspot.com/2011/02/healthy-valentine-snack.html

http://artfrommytable.blogspot.com/2011/02/black-forest-tartlets.html

http://artfrommytable.blogspot.com/2011/02/valentine-bark.html

http://artfrommytable.blogspot.com/2011/02/valentines-pizza.html

http://artfrommytable.blogspot.com/2011/02/valentine-mystery-dinner.html


P.S.  I'm happy to say my photography, for the most part, has improved!

School Lunches

I'm just wondering... do you have any tips on packing school lunches?  How do you make it easier on yourself?  Of course, you might reply "get hot lunch".  And while that is convenient, probably most convenient, I'm more thinking about the moms that pack the lunches.  Does that even happen anymore, or am I in the minority?  Most of you know, I'm pretty passionate about real food, food that is natural, not processed and doesn't contain artificial ingredients.  Don't get me wrong, we're not perfect and its not like we never have sugar, but I really am intentional about eating well.  And, let's face it, I'm from W. Michigan, home of the Dutch, frugal (okay, cheap?).  :D

So, here's what I do to make my life a bit simpler.  I make a bunch of PB&J sandwhiches (my kids favorite) and freeze them.  Fresh fruit is always a good snack and easy to pack.  I can do some yogurts, and cheese, but we pretty much don't buy potato chips.  So, what ideas do you have?  I just love reading your comments and your input.  Even if you are a hot lunch person, I'd still love to hear from you.  I know

Do you remember the "uncrustables"?  They're probably still out there.  I heard they were patented because they actually put peanut butter on both sides of the bread, then the jelly.  This way the jelly doesn't soak into the bread and make it all mushy.  So, that's what I do too.  My kids will eat the crust though, so that's one less step for me.  You don't have to wrap these in plastic wrap, I just found it kept the bread a little nicer.  The first time around, I flash froze them and then put them in gallon sized bags.

So, there you have it.  All I have to do for packing lunches is reach in the freezer, grab a sandwhich and go.  It thaws out by the time they need to eat it.  

So, any tips out there?