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Somewhat Healthy Flourless Chocolate Chip Cookie Recipe

Nov25

Oh. My. Goodness.

I found a recipe online for flourless cookies, and they are fabulous!  They are really easy to make, and fast, so it’s a quick fix to a craving for sweet. And they’re pretty healthy, too!  (Garbanzo beans and nut butter….protein!  They also provide some iron and potassium.  I can justify anything.)

yum

Ingredients:

  • 1-1/4 cups canned Garbanzo Beans~~ rinse & pat dry (I used one of the aseptic 13.4 oz container found at Whole Foods)
  • 2 tsp. Vanilla
  • 1/2 cup (generous) Cashew Butter (the recipe called for peanut butter, but I don’t eat peanuts, and made it with my favorite substitute.  I think it’s best to use the natural stuff…not the nut butters that have added  sugars and other somewhat questionable ingredients)
  • 1/4 cup Honey (go local!)
  • 1 tsp. Baking Powder
  • pinch Salt
  • 1 cup chocolate bits (I love chocolate.  The recipe called for 1/2 cup, but I doubled, because I can.  I also used Ghiradelli 60% Cacao, because the darker the better. Dark chocolate has been shown to improve cardiovascular health.  Another justification.)

Combine all ingredients except for chocolate in a blender (or food processor) until smooth.  Mix in chocolate bits.

Line a cookie sheet with parchment paper, and glop by large spoonful onto cookie sheet.  They don’t really spread or get bigger. ) The recipe says to wet your hands and form them into 1-1/2″ balls, but I’m a lazy baker and choose natural shapes instead.) Press down slightly if you so choose.

Bake in a 350 degree oven for 10-12 minutes.

Try not to devour all of them in one sitting.  I dare ya!

 

Summer Zucchini Salad

Jun26

One of my favorite things to do with zucchini in the summer, when there is an abundance of it in my garden, is make a salad with other fresh garden veggies.

 

Summer Zucchini Salad

4 descent sized zucchini, cut into 1 inch quarter rounds.  Steam until tender. 

 While squash is steaming, mix together:

                                                                                                                

2 cups cherry tomatoes, cut into halves

1 medium onion, diced

1/2 cup chopped cilantro                                                                                                                      

 1/2 cup cooked black beans

 

When squash is just tender, remove from pot, cool then mix with the rest of the ingredients.  Chill for at least an hour before serving.

For a complete vegetarian meal, this goes great with cheese enchiladas and avocado.  You can also mix in 1/2 to 1 cup of corn into it for a truly colorful salad.

 

Vegetarian Recipe~~Eggplant Parmesian

Oct24

Eggplant Parmesian is one of my favorite dishes.  Unfortunately, if you go to a restaraunt, the dish is usually laden with grease, due to the way they cook it.  The eggplant acts like a sponge, and absorbs the oil which it is fried in during the first step.  I always left the restaurant with a stomach ache, and stopped ordering this dish when I went out to eat.  

I have discovered a better, healthier way to make this dish.

EGGPLANT PARMESIAN (approximately 6 servings)

Ingredients:

  • 2 large eggplants
  • 3 eggs, beaten
  • 1/4 cup flour (I use soy, you can use what you prefer)
  • 1 cup bread crumbs (or cracker crumbs…I like to use sourdough Wasa Crispbread)
  • 1-1/2 quarts Marinara Sauce
  • 2 cups mozzarella, shredded
  • 1 cup grated parmesian cheese

Preheat oven to 350 degrees.

The process:

Part I:

  1. Slice eggplant into 1/2 inch rounds. (Optional:  Some people think eggplant is bitter. If this is you, sprinkle each slice with salt, let stand 10 minutes, and wipe off juice that results.)
  2. Place flour, beaten egg, and bread crumbs in 3 separate shallow bowls.
  3. Coat eggplant slices in flour, then egg, then bread crumbs.
  4. Place them on a cookie sheet.
  5. Bake in oven for 35-40 minutes, or until soft when you insert a fork.

Part II:

  1. In 13×9 pan, cover bottom of pan with sauce.
  2. spread egglant to cover entire pan.
  3. Cover with sauce.
  4. Add layer of mozzarella.
  5. Sprinkle parmesian over mozzarella.
  6. Repeat , ending with cheese on top.

Cover pan with foil, cook for 35-40 minutes.  Remove foil, cook for additional 10 minutes so cheese browns slightly.

Remove from oven, let cool slightly before eating.