Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower :: Pen Pals and Cookin' Gals

Dill… you either love it or you hate it. I used to hate it. So I resolved to try some new dishes and use this interesting little herb. After all, I did plant some in my garden this year.  When the delicate little sprouts started popping through the ground, I wondered what I would do with them. Here’s my first recipe using my fresh dill. Now that I’ve made this, I know it will feature a lot in my dishes. Dill is yummy!

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower :: Pen Pals and Cookin' Gals

I sprayed heavy duty tin foil with olive oil in my Misto, laid down some beautiful Mahi Mahi – any fish would do – that I bought at Sam’s Club (I so wish we had a Costco!), and then brainstormed.

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower :: Pen Pals and Cookin' Gals

Here’s what I added to the fish:

  • Lemon juice and soy sauce (around the bottom and sides – this takes away a bit of the fishy taste in frozen fish.)
  • Mayonnaise (spread on top of the fish)
  • Dill – one good handful (sprinkled on top)
  • 2 medium zucchini

Then, I pulled the sides up and folded it into a packet, sealing everything inside. Make sure you seal it well so that the steam can’t escape. If not, you will be just baking, not steaming. This keeps in a lot of the moisture. Pop it in the oven on 400 degrees F. I did mine along with this delicious roasted  balsamic cauliflower. But put it in at the end; the fish only takes 8-10 minutes per inch of thickness. Mine was a pretty thick piece, and took about 20 minutes.

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower :: Pen Pals and Cookin' Gals

Here’s how I made the cauliflower:

  • Cut/tear cauliflower into bite-size pieces.
  • Toss in a little EVOO.
  • Lay out on a cookie sheet, lined with parchment. (Easy clean up!)
  • Sprinkle with herbs of choice (I use rosemary) and very lightly salt. I use Celtic Sea Salt for flavoring, and table salt for baking – don’t forget, we still need some iodine in our diets; sea salts are iodine-free.
  • Sprinkle with a little balsamic vinegar.
  • Bake at 400 degrees F for about 40 minutes, turning once or twice.

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower :: Pen Pals and Cookin' Gals

TaDaaa! You have a heart-healthy, deliciously moist, and flaky fish dish that your whole family will love. My 4- and 1-year-old loved it and chowed down.

Enjoy!

~Veronica

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Make-Ahead Freezer Breakfast Burritos

My busy family always needs easy-to-grab breakfasts. Often, my husband gets up with the girls while I sneak in one more hour of sleep. What a lucky girl am I! The way that I make sure that everyone eats something healthy and filling, while I am checking the backs of my eyelids for holes, is to make freezer-friendly breakfasts up ahead of time that my husband can heat up quickly. I most often have homemade waffles, muffins, ham/sausage and egg breakfast sandwiches, and these delicious breakfast burritos waiting in the freezer. Here’s where I got the original idea many moons ago.

Tips for make-ahead meals:

  • Start with a clean kitchen. 
  • Get all your bowls, pans, and utensils ready. Huge bowls come in very handy.
  • Get all your ingredients washed and prepped.
  • Have a kitchen helper to wash as you go. My sweet hubs tackles this job.
  • Make it easy on yourself and cut up extra potatoes, onions, and peppers that you can store in the freezer (cooked or uncooked, as you prefer), and cook extra meat for later meals in the week or month.

The ingredients and method:

Make-Ahead Freezer Breakfast Burritos :: Pen Pals and Cookin' Gals Blog

How much of each to use? Well, it depends on how many you want to make. I make as many as possible. Last night, we made 30 burritos. We used 18 eggs, 2 lbs of ground sausage, 3 peppers, 2 cups of chopped onion, and a whole 5 lb bag of potatoes.

Exact quantity of the ingredients doesn’t matter so much. But about 10 burritos would take about 6 eggs, about 1/2 to 1 lb of sausage, 1 to 2 bell peppers, about 1/2 to 1 onion, and about 2 to 3 med potatoes (give or take). And then whatever you add or subtract and how you measure out the ingredients in the wrapping process change how many you get from this. We do huge batches and just cook up as much stuff as we can so that it’s one night, rather than many.

Make-Ahead Freezer Breakfast Burritos :: Pen Pals and Cookin' Gals Blog

OVEN ROASTED POTATOES: Start your potatoes first because they take the longest. I am a make-it-easy gal, so we use the food processor to grate our potatoes quickly. I have cut them into cubes and roasted them that way, but honestly, it’s very time consuming. My kids make it hard to spend lots of time in the kitchen, so quicker is better at this point in my life! When using the food processor, you must drain the shredded potatoes. Or do what I do and enlist your helper’s strong hands to squeeze out the extra liquid that comes from the potatoes. No one wants a soggy burrito.

I toss my potatoes with thyme and lightly spray with olive oil; but any of your favorite herbs and spices will bring it to the next level. I then spread the potatoes on a parchment-lined baking sheet. Easy clean up is also a priority. Bake at 425 degrees F for about 15-20 minutes or until softened and lightly browned, turning once.

SCRAMBLED EGGS: I crack all my eggs into a large bowl, add sea salt, pepper, and sour cream for a creamier, less watery texture than milk. The best way to cook bright and fluffy scrambled eggs is to never turn the heat above medium, depending on your stove, and to keep stirring and gently scraping the cooked eggs off the bottom of the pan. I have to do two pans simultaneously when I use 18 eggs.

SAUSAGE/OTHER MEATS: Cook the ground sausage according to package directions until browned and crumbled. Drain. I have also added cooked and crumbled bacon and ham to my burritos. We left out the bacon to cut the fat (I don’t even buy it anymore), and I didn’t have any ham. It does add a lot to the flavor. So add what you like. You can’t go wrong.

BELL PEPPERS AND ONIONS: After I remove my sausage for draining, I add the peppers and onions to the sausage pan,. Might as well use that pre-seasoned pan! Cook on medium-high heat, covered, until they are softened, and then uncover until all the liquid has cooked off.

Here’s a make-ahead tip: Take a bag of onions, remove the skin and cut into quarters, then use your food processor to grate the onions in a giant batch. The onions will put off a lot of water. Squeeze out the water with your hands or a fine sieve, and store the shredded onions in freezer bags. Press score lines for easy removal of portions from the bag later. These can be added to any of your cooking preparations. And save the onion “water”. It can be added to stews, soups, and marinades for extra flavor that plain water just doesn’t provide. From one 5 lb bag of onions, I got 2 quarts of onion “water”. I like prepping these easy-to-grab onions as I’m making my burritos because the large batch accommodates using many onions anyway. We might as well take these extra few minutes while everything is out, right?

ADD-ONS or SUBSTITUTIONS: Beans, tofu, tomatoes, summer squash, quinoa, rice, meat substitutes, gourmet cheeses, TVP (soy protein), tempeh,  and pretty much any veggies – shredded or cut small and cooked. You can also add whatever sauces or dips you’d like with these to the inside for easier on-the-go eating. Think: Ketchup, hot sauce, salsa, Sriracha, etc.

Make-Ahead Freezer Breakfast Burritos :: Pen Pals and Cookin' Gals Blog

Mix everything together in a giant bowl. I use large flour tortillas, but you can use small ones if you prefer. 1/4 cup cheese and about 3/4 cup of the “filling” is the perfect amount for my burritos. Below is my process:

Burrito assembly :: Make-Ahead Freezer Breakfast Burritos :: Pen Pals and Cookin' Gals Blog

Layer cheese and filling. Turn up sides. Turn up the edge closest to you. Roll to the other edge. My kitchen helper (hubs) wraps these in paper towel for easy individual microwave cooking later. Then we place them in the bag that the tortillas came in (re-use, re-cycle!), write the date, and freeze!

Make-Ahead Freezer Breakfast Burritos :: Pen Pals and Cookin' Gals Blog

We pull them out one (or three) at a time. Then we re-heat them in the microwave for 1.5 minutes, flip it, and another 1.5 minutes on the other side.

The hubs and I once figured up what this saves us per month. He used to buy breakfast burritos (or another gas station breakfast) about 2-3 times per week. These cost anywhere from $3-5 each. That’s $24-60 per month, and $288-720 per year. At the very least, we’re cutting out the cost of at least one bill! What do they cost to make? That depends on where you live and what time of year it is. Do you get free eggs from your chickens, or buy in bulk at a club grocery store? Ours run about .75 cents to  $1.00 per burrito. We’re saving quite a bit and feeding our family food that will not only be healthier than greasy gas station food, but will also fill their tummies better. Adjust these to make them vegetarian, gluten-free, high protein, spicy, kid-friendly, gourmet, whatever you like.

*The nutrition will vary depending on what you put in them. I figured mine up and if you did it exactly as I did, the nutrition info is as follows. Rough estimate only.

Nutrition Info: ~400-450 calories, ~40 g carbs, ~20 g. fat (use low fat sausage or substitute to lower this number), ~20 g. protein, ~1000-1500 mg sodium (use low sodium whenever possible to minimize this impact), ~5 g. sugar.

Happy eating! I hope you try these and that they make your life easier. That’s always my goal. We made a party out of it last night and got the whole family involved. Kids eating, chopping, stirring, and mixing. Husband washing, wiping counters, and kid wrangling. It’s really better to do this with company, music, and help. Making memories in the kitchen is the best part.

Enjoy!

~Veronica

3 Bean Salad

3bs

Author: Cassie Stevens

I am somewhat new to a three bean salad. I have never made one before, although I have had them in restaurants and I liked it. I decided to give it a go. I really, really liked what I made. I can’t stop eating it!

It is delicious really, really delicious! Making a three bean salad is fast and simple. It is great for a side dish for dinner.  I used:

half and onion

3 stalks celery

1 green pepper

1 can of whole kernel corn

1 can red kidney beans

2 cans black beans

1 can garbanzo beans

1 Tbsp dried parsley

1 tsp dried rosemary

1/8 cup white vinegar

1/8 cup lemon juice

3 Tbsp Olive oil

1 Tbsp garlic powder

Salt and pepper to taste

a couple splashes of balsamic vinegar

Chop and dice all the veggies to the size you like and place in a large bowl.  I like a little chunk here and there so I rough chopped them.  Drain and rinse all the beans and add them to the veggies.  Next in a separate bowl add the rest of the ingredients and mix well them pour over the beans and veggies. I then put all the bean mixture in a zip-lock baggie and let it sit on the counter for about thirty minutes, to let all the flavor meld together and give the dried herbs a chance to absorb some of the liquids. Viola!! I love it! I literally can’t get enough! Hope you enjoy as much as I did!

Chicken and Handmade Noodles

chnAuthor: Cassie Stevens

One of my favorite dishes my mother makes for Thanksgiving is her turkey and homemade noodles. OMG! They are so good, she makes them the day before and lets them dry out overnight. Although I have tried many times, I don’t make them the same as my mama.  Well, this is a similar recipe to hers.  My chicken and noodles has veggies in it unlike my mama’s, but I think it adds a lot of flavor to the stock.

I start by making the dough for the noodles. It’s really very easy, all you need is

2 cups of flour

1/3 cup water

1/2 tsp salt

2 egg yolks and one whole egg beaten

1 tsp olive oil

Prep: In a large bowl stir together the flour and salt, then make a well in the center.  In another small bowl mix egg yolks, whole egg, water, and olive oil.  Add egg mixture to flour. Mix well. add a tsp of water at a time if too dry. On a floured surface roll out dough and knead until smooth and elastic. (8 to 10 minutes). Cover and let dough rest for ten to fifteen minutes.  Cut dough in half and roll out as thin as you want your noodles. Dust with flour on each side so the dough does not stick to the counter and cut with a knife, pizza cutter, or the nifty little roller cutter that I found at a thrift store never opened for fifty cents.

chn2I love that thing. I’m glad I picked it up. It also has another roller blade that tenderizes meat. I use it for pastas only. I tenderize my meat other ways.

chn3So after all your pasta is cut, it’s time to set it aside to dry.  I just place it on a parchment lined baking sheet to air dry. I turned it after an hour to help it dry out more evenly.

chn4I let mine dry for about two hours. It was dry enough by that time. As soon as it was dry I started the stock. I added a Tbsp of minced garlic and enough olive oil to cover a stock pot. Then I added the veggies:

chn5About three carrots, half an onion, and two stalks of celery. Dice them all up and sweat them out in the stock pot. I also, added two Tbsp butter, cause I can never cook without it. I love butter, real butter!  Once your veggies are sweatin’ add 3 cups water and simmer.

Next in a cast iron skillet or whatever pan you have (I love my cast iron skillet) brown your chicken. I used 3 boneless breasts and I seasoned my chicken with salt and pepper and a little bit of minced garlic in the bottom of the pan. Once browned on each side I set aside to rest for a few minutes. Then cut into small cubes and put inside stockpot to finish cooking for about ten to fifteen minutes.

chn7Drain the liquid from the stock pot into the skillet and bring to a boil, then add your noodles. Cook for about three minutes. Noodles will be done. Cook a little longer for thicker noodles.

chn6Once the noodles are done, add them to your stockpot. Before you add more water, make a slurry to thicken to a gravy.

chn8Add 1 Tbsp cornstarch and 1 Tbsp flour and mix well in a measuring cup with just enough water to dissolve. Add to stock pot, then add more water to desired consistency. Let simmer for a few minutes and it will thicken up to a gravy consistency.

chn9

Looks yummy right? Time to eat! Pair it with your favorite dinner rolls and you have a great dinner your family will be talking about for a while!

chn10I hope you enjoy as much as we all did! Happy cooking!

Bird Seed (Quinoa) Energy Bars

Bird Seed (Quinoa) Energy Bars :: Pen Pals and Cookin' Gals

Do your kids come running when you tell them that quinoa (pronounced KEEN-wah) is on the menu? Yeah, mine either. But here’s why they should be eating it;

1.) Quinoa is super high in fiber. Fiber is filling, prevents overeating, and helps prevent constipation and diarrhea. It can also be protective against some cancers.

2.) Quinoa is a complete protein. Why is that important? Well, My kids don’t eat a lot of meat, so I worry about making sure they’re getting enough protein. 

3.) Quinoa is high in Lysine, Magnesium, Iron, and Manganese. Think, healthy teeth and bones, energy, and antioxidants!

4.) Quinoa is high in Riboflavin, better known as vitamin B2. Riboflavin is good for a healthy metabolism. It’s good for hair, skin, eyes, and liver. And it also helps the body change folate and vitamin B6 into more useful forms.

5.) Quinoa is heart-healthy and protects against diabetes.

So, any reason to add quinoa to my kids’ tummies (and my own!) is a good one.

My friend recently introduced me to the Super Healthy Kids blog. They’ve got SO many recipes and ideas on there. You should really go check them out and pin all the things!

I spent a few hours -ahem- little while lurking about their blog one day and found this; a recipe for Quinoa Coconut Granola Bars. The thing that caught me… you don’t cook the quinoa! What? But won’t it break your tooth? Surprisingly, no. You toast it so it’s all nutty and scrummy umptious as my daughter would say. So bear with me here, I promise, your kids will scarf it down.

Wash Your Quinoa :: Bird Seed (Quinoa) Energy Bars :: Pen Pals and Cookin' Gals

First, rinse your quinoa. The original recipe skipped this step and went straight to the toasting. However, quinoa is coated with a  plant chemical called saponin. Saponins help protect the plant from being eaten; they don’t taste very good. So rinse your quinoa well. I always put mine in a bowl, add warm water to cover, let it sit for about 5 minutes, then pour it out into my mesh strainer that I’ve lined with cheesecloth, otherwise it falls through the mesh. I then run warm water through it for a minute or so just to be sure I’ve gotten all the bitter taste off. Be aware though, once quinoa is wet, it sticks to everything! Just pull out the cheesecloth and wring it out as much as possible before scraping the seeds into your bowl. Did you know quinoa is a seed? Sure is. Many people assume it’s a grain. Nope, seed. There’s a nice little trivia fact for you.  Oh, also, quinoa comes in lots of colors. Mine is red and a little white added in because I ran out of red. I like them both. Anywho… on to toasting.

Bird Seed (Quinoa) Energy Bars :: Pen Pals and Cookin' Gals
Add whatever other nuts or seeds you have on hand. I added sesame seeds for all of these reasons, chia seeds (we’ve talked about those benefits before), and pumpkin seeds because of all of this. Walnuts and almonds went into the mix too, along with the oats and shredded coconut. So many omega-3’s in these bars!

Bird Seed (Quinoa) Energy Bars :: Pen Pals and Cookin' Gals

Spread it all out on a pan to toast for a little while. I don’t watch the clock when toasting nuts. I just keep my nose alert. And the original recipe didn’t say to, but I put all my dry ingredients on the pan to toast. Easier that way.

Bird Seed (Quinoa) Energy Bars :: Pen Pals and Cookin' GalsI chopped up the walnuts a bit because I know my kids, and they would have a hard time with whole nuts. Just roll with it and do whatever your family will like. The original recipe called for dried fruit too, but I know that would throw my kids off. They’d rather eat their dried fruit by itself. Snobs. 😉

Bird Seed (Quinoa) Energy Bars :: Pen Pals and Cookin' Gals

Simmer the wet ingredients and then add them to the dry. Mix like crazy and then spread it in a greased (for me that’s misted, thanks Misto!) 9 X 13. I used coconut oil instead of canola. No canola in our house. Ick. Most canola oil is GMO. That’s pretty much the only reason why I don’t use it. Do your research and know what you are eating, is my only advice.

Bird Seed (Quinoa) Energy Bars :: Pen Pals and Cookin' Gals

Here’s a tip; wet your hands. If you don’t, this sticks to you like fly paper. Go ahead and get  your hands wet and spreading this stuff in the pan and getting it flat is a breeze. Bake at 350 degrees F for 20 minutes. Then LET THEM SIT! I can’t stress this enough. You have to let them sit for the full 2 hours. Forget them!

Bird Seed (Quinoa) Energy Bars :: Pen Pals and Cookin' Gals

If you wait, you have these beautiful bars that slice relatively easily. They remind me a lot of a Clif Bar. I topped mine with drizzled chocolate (almond bark, no need for the oil that the original recipe calls for). I’m the queen of that stuff lately! Once that dries and hardens, they are super scrummy! That’s 4 year-old talk for flippin’ awesome!

Bird Seed (Quinoa) Energy Bars :: Pen Pals and Cookin' Gals
I hope you all enjoy these bars! We’re calling them Bird Seed Bars because, well, they look like bird seed. They would be great for taking on a car trip, bike trip, to church, camping; anywhere where you will be out of the house when the “Mahm! I’m hangry!” starts to happen. Little Miss 4 has already gobbled down 2 of these today. So I can totally start with, “Neener, neener! My kid ate quinoa!” Heh. No really. She ATE quinoa. Voluntarily. Plus, they cost way less than a Clif Bar or a Larabar; those are all the rage these days.

I had my friend over today, the one who introduced me to Super Healthy Kids, so I forced her to be my guinea pig and try one of these bars. She liked it! Well, she ate it all and didn’t die, so I assume she liked it!  🙂

Here’s the lowdown on the nutrition, per bar (when cut into 25 smallish bars):
Calories: 158, Fat: 8g, Sat. Fat: 2g, Cholesterol: 0mg, Sodium: 124mg, Carbohydrate: 20g, Fiber: 2g, Protein: 4g

For the original recipe, in case you missed it, just click HERE.

Edit (6/7/13) It seems people are missing the hyperlinks to find the recipe, so I will post my recipe to show you what I did. But you really should visit the original recipe on Super Healthy Kids that I linked to twice above.

My Ingredients:

Quinoa 1 Cup
Oats 1 Cup
Coconut (Shredded) 1/2 Cup
Walnuts (or nuts of choice to equal 1 Cup) 1 Cup
Salt 1/4 tsp
Oil (Coconut) 1 Tblsp
Peanut Butter 1/2 Cup
Honey 3/4 Cup
Brown Sugar 3 Tblsp
Chocolate Garnish

My Method:
Rinse quinoa well. Add all the dry ingredients (minus dried fruit if you intend to use it) to a sheet pan to toast at 350 degrees F for about 10 minutes, while you are cooking the wet ingredients. Add oil, peanut butter, honey, and brown sugar to a saucepan and bring to a boil. Pour peanut butter mixture over the dry ingredients (add dried fruit here) in a large bowl; stir to incorporate well. Spread with wet hands into a greased 9 X 13 dish. Bake at 350 degrees F for 20 minutes. Let it cool 
completely, about 2 hours. Cut and remove squares. Add chocolate, if using. I melt almond bark in the microwave for about a minute or in a double boiler until melted. Let the chocolate harden before storing. Store wrapped in wax paper in a zipper bag or seal-able container. These will keep longer when kept in the refrigerator and can be made ahead in larger batches and frozen. 

Now it’s up to you guys. Will you try them? Do you like quinoa?

~Veronica

Shabby Chic Princess Party Treats

This Saturday we celebrated my oldest daughter’s 4th birthday. I had way too many ideas, thanks to Pinterest. I asked Monkey what she wanted as a theme for her party and, of course, my girly-girl said, “Princesses!” As I am not a fan of all the marketing concerning Disney princesses (I like them. I like the movies. I just don’t like all the STUFF.) I decided to make it a Shabby Chic Princess Party. Say that ten times fast. We had pink and white polka dot straws, a fabric tied banner with pink fabric with white dots, roses with a light blue background, pink tulle, and pink balloons. I found shabby chic napkins and cups, and pink plates online. The birthday girl wore a green Tinkerbell dress that her GiGi (what we call her Grandma)  and Pop Pop found at the Disney Store. It was the perfect amount of Disney, and not overloaded.

I made most of the sweets myself, aside from the delicious cupcakes, star of the show. Those were made by the talented Lindsey from Cupcakes and Such. More about those later.

My favorite part of my dessert bar items were the chocolate dipped (and drizzled) pretzel rods… or Fairy Godmother Wands. 🙂

This is how I made my chocolate to dip and drizzle over marshmallows, popcorn, and pretzels:

How to make chocolate-dipped Fairy Godmother Wands for Princes Party :: Shabby Chic Princess Party Treats ::  Pen Pals and Cookin' Gals

I used almond bark as my base. And I used gel food coloring in pink and purple. Because almond bark, like other chocolates, seizes up when you add water-based colorants (gel is water based), I added about a teaspoon of coconut oil after adding my color to bring it back to a more workable consistency. This gave my chocolate a slight coconutty flavor that was very tasty! I kind of wanted it to harden up a little bit because the almond bark chocolate on it’s own (before adding color) was too thin for me to do what I wanted with it. Trial and error here…

You can also use Wilton’s Candy Melts, that come in all sorts of colors. But, you know me; I use what I have.

My process:

1. Melt almond bark in the microwave, 30 seconds at a time, stirring in between until it is all melted. Use a tall jar for dipping pretzel rods.

2. Add gel food coloring a little at a time. If it starts to seize up, add coconut oil as needed, 1 tsp at a time – it doesn’t take much, to return it to a smooth texture.

3. Use your colored chocolate to dip or drizzle. When I dipped things, I used my big bucket of organic popcorn kernels to prop them up while they dried. When I drizzled things, I did it on a piece of parchment paper for easy clean up.

Sprinkles add texture and fun to these treats, so go for it! Magical!

How to make chocolate-drizzled Fairy Godmother Wands for Princes Party :: Shabby Chic Princess Party Treats ::  Pen Pals and Cookin' Gals
Fairy Godmother Wands
How to make chocolate-dipped Princess Pillows for Princes Party :: Shabby Chic Princess Party Treats ::  Pen Pals and Cookin' Gals
Princess Pillows

Both kids and adults had a blast at Monkey’s party! The dessert bar was a big hit, and I had fun making it, with a little help from the birthday girl.

And those cupcakes? They were chocolate chip cup cake with pink butter-cream frosting, adorned with white and dark chocolate tiaras, sprinkled with edible silver glitter. Yeah, they were as awesome as they sound.

Princes Party :: Shabby Chic Princess Party Treats ::  Pen Pals and Cookin' GalsMy little princess is 4! I can’t believe it. It feels like yesterday that I was laboring through the night, knowing that she would be in my arms soon. See my post on my other blog to read more about why I am the woman I am, thanks to having this beautiful little girl in my life. I am so thankful for her.

So tell me, do you do big birthday parties or do you have a cozy family affair? Lots of homemade treats or order pizza. What’s your favorite way to party?

~Veronica

Oatmeal Cranberry Coconut Chocolate Chunk Cookies

cookies2Author: Cassie Stevens

Oh wow! What a mouthful! I know it’s a lot for one cookie, but these power packed energy boosting cookies will win you over when you hear what goes into them and just how good they are for you!  These little cookies go great with coffee in the morning for a quick breakfast, or just an anytime snack with milk.

cookiesCranberries, Coconut, Honey, Oatmeal, and Chocolate chips.  All super foods for energy and health (in a cookie), with no added sugars. My one year old loves them. I think she really likes the chocolate chunks in them more than anything, but they are a big hit with my family. So, lets take a minute to review how healthy these great ingredients can be for you health and happiness.

Oatmeal can lower blood cholesterol, because of its soluble fiber content.  An oatmeal bath, made by adding a cup of finely ground oatmeal to one’s bathwater, is also commonly used to ease the discomfort associated with such things as chickenpox, poison ivy, eczema, sunburn and dry skin.

Cranberries are a source of polyphenol antioxidants, phytochemicals that are for benefits to the cardiovascular system and immune system, and as anti-cancer agents.  There are benefits from cranberry consumption against bacterial infections in the urinary system.

cookies3

Coconut peel may contain novel anticancer compounds.  Inside a coconut is a cavity filled with coconut water, which is sterile until opened. It mixes easily with blood, and was used during World War II in emergency transfusions.  Also, young coconut juice has estrogen-like characteristics. There are countless other healing properties and wonderful uses from coconuts.

Honey has been used by humans to treat a variety of ailments, from gastric disturbances to ulcers, wounds and burns, through ingestion or topical application.  Honey has also been used for centuries as a treatment for sore throats and coughs.

cookies4Chocolate can help reduce the risk of certain cardiovascular problems and also reduce blood pressure in adults.  Chocolate boosts cognitive abilities.  Cocoa or dark chocolate positively affects the circulatory system.

Now, with all that said here is the recipe.

4 cups Oats

1 1/2 cups flour

3 eggs

1/4 cup cream or whole milk

2 tsp vanilla extract

2 tsp baking soda

1 cup chocolate chunks

1/2 cup dried cranberries

1 cup shredded coconut

1/2 tsp salt

1/2  cup butter

1/2 cup honey

First mix all your dry ingredients then in a separate bowl mix all your wet ingredients then mix the two together. Pre-heat oven to 350 degrees F. Drop cookies on a parchment lined baking sheet pan 1 tablespoon at a time. Bake for 15 to 20 minutes. Makes about 5 dozen cookies.