Friday, January 21, 2011

My Take on the 'Super Charged' Cookie

I've seen the recipe many places, but every time I see it, I've been seduced by its relative simplicity, healthfulness and the likely hood that all of the ingredients are currently in my pantry. Finally, I whipped up a batch for myself and I'm pretty pleased. I'll admit, this is indeed a 'healthy' cookie - not to be confused with some of the other more buttery decadent things you may have seen here. But for right now, this hits the spot just right.

Super Charged Cookie
adapted from Dreena's Blog and a Foodie Stays Fit

1 cup old fashioned oats
2/3 cup spelt flour
1/4 tsp (rounded) kosher salt
1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut
1 Tbs of mixed dried currants and cranberries
2 Tbs chocolate chips
1 tsp baking powder
1/3 cup pulverized chia seeds (I used my coffee grinder - you can also use flax meal, but I find it's flavor a little overpowering sometimes in baked goods and chia is a nice neutral flavor)
1/2 cup pure maple syrup
3 tbsp peanut butter (can use any nut, seed butter)
1 1/2 tsp pure vanilla extract
2 tbsp olive oil (can also use canola - it's just what I had on hand)


  1. Preheat oven to 350°F.
  2. In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, carob or chocolate chips, and baking powder, and stir until well combined.
  3. In a separate bowl, combine pulverized chia, syrup, almond butter, and vanilla and stir until well combined. Stir in oil.
  4. Add wet mixture to dry, and stir until just well combined (do not overmix).
  5. Line a baking sheet with parchment paper (or grease with oil or spray). Scoop onto try (I have a handy disher that works great for this)
  6. Bake for about 10 minutes ( I bake with convection - 2-3 more minutes if you're using a regular oven). Do not overbake or they will dry out.
  7. Remove from oven and let cool on baking sheet for 1 minute, then transfer to a cooling rack.


Thursday, January 20, 2011

Comforting Carrot, Orange, Ginger Soup

There's nothing like kicking off the new year by getting sick. Ugh. When there is nothing you'd rather do than pull the covers over your head and will your airways free of congestion, you might want to consider mustering up the energy to make this simple, comforting soup. With hits of sweet carrot, tangy citrus and spicy ginger, this was the perfect comfort-me food when I'm on the down and out. Even it's bright orange hue can enliven an otherwise dreary sick day.

Carrot, Orange and Ginger Soup
adapted from Green Kitchen Stories

2 cloves garlic (chopped)

2 onion (chopped)
5 carrot (grated)
2-3 Tbs fresh ginger (grated on a micro plane)
Juice of 2 oranges
Zest of 1 orange
2 tbsp olive oil
3 c vegetable broth (I had homemade on hand, but any good broth or reconstituted bullion will work)
kosher salt & pepper to taste

Add olive oil to a pot over medium heat. Stir in the onion and garlic. Let cook until onion is just starting to become translucent or about 5 mins. Add carrots and ginger and let it sweat for a couple of minutes. Try not to let anything brown. Add the broth, thyme and orange juice and let it boil for 10-15 minutes. Use a hand blender to puree the soup, but don’t blend it all if you like your soup chunky. Add the orange zest, salt and pepper and let it simmer for a couple of minutes. Enjoy!