Sarah’s Breakfast Cookies

1 cups whole-wheat flour

½ cup all-purpose flour

¼ cup ground flaxseed

¼ oat bran

¾ teaspoon baking soda

¾ teaspoon cinnamon (optional)

½ teaspoon salt

4 TBS unsalted butter, room temperature*

¼ cup coconut oil

¼ cup applesauce

¾ cup packed dark-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups rolled oats

½ cup roasted, unsalted almonds, chopped

¼ cup raw pumpkin seeds

¼ cup raw sunflower seeds

1/3 cup shredded unsweetened coconut

1/3 cup golden raisins

1/3 cup dried cranberries

1. Preheat oven to 350 degrees. Whisk together flours, flax, oat bran, baking soda, cinnamon and salt in a large bowl.

2. Beat butter and oil in a large bowl with a mixer until light and fluffy. Add applesauce and sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.

Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins and cranberries, and beat to combine.

3. Scoop dough by the tablespoon onto parchment-lined (or silicone pad lined) baking sheets. Bake until golden and firm, 12-14 minutes. Let cool completely.

* NOTE: I usually adjust the combination of butter, oil (canola and/or coconut) and applesauce depending on what I am making them for or what I have on hand. I recommend using at least the 4 TBS of butter for taste, but I have made these with only a mix of coconut and canola oil (total of ¾ cup oil) and they still come out very good.

Pumpkin Spice Granola

This granola just smells like the holidays!  I had to restrain myself from digging into the stuff right out of the oven ;-)  It tastes like a combination of pumpkin pie and cinnamon rolls...now how amazing does that sound?!  It is great tossed into Greek yogurt, sprinkled on pancakes, or just eaten right out of the jar.  Enjoy!

Ingredients:
2 cups rolled oats (use gluten-free oats if needed)
1/2 cup raw walnuts, chopped
1/2 cup unsweetened shredded coconut
1 cup pepitas (pumpkin seeds, raw)
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
1/4 cup agave
2 tbsp melted coconut oil (or melted butter or canola oil)
2 tbsp water
2 tsp pure vanilla extract
1/2 cup dried cranberries

Directions:

Preheat the oven to 325F. 

In a large bowl, stir together the oats, walnuts, shredded coconut, pepitas, cinnamon, nutmeg, ginger  allspice, and salt. In a small bowl whisk together the agave, coconut oil, water and vanilla extract. Pour this mixture over the dry ingredients and stir until all the dry ingredients are well coated.

Transfer the mixture to a baking sheet lined with a silicone pad or parchment paper and spread into a thin, even layer. Bake for 25-30 minutes (or until lightly golden brown), gently stirring every 10 minutes to ensure even browning. Allow to cool completely before stirring in the dried cranberries. Store in an air-tight container in the fridge or at room temperature.

Yield - about 4 cups

Adapted from: http://www.eatliverun.com/pumpkin-crunch-granola/ and http://ohsheglows.com/recipage/?recipe_id=6034451.  

Southwest Quinoa Salad

I threw this together last minute for a cocktail party and received rave reviews!  Most people ate it as a dip with tortilla chips, but it can be eaten just as is or served with chopped fresh spinach for a refreshing, super healthy lunch. Enjoy!

Ingredients

2 cups cooked red quinoa, cooled 

¾ cup chopped red bell pepper

¾ cup frozen fire roasted corn, thawed (you can buy this a Trader Joe’s)

¼ cup finely chopped onion (red or yellow)

¾ cup low/no sodium canned black beans, drained and rinsed

¾ to 1 cup chopped fresh cilantro

½ tsp ground cumin

½ tsp ground coriander

1/8 tsp cayenne (optional)

Salt and pepper to taste

Zest and juice of ½ a lime

2 TBS rice wine vinegar (red wine or cider vinegar will work as well)

1 TBS olive oil

Directions

Combine all ingredients in a large bowl and toss gently. The salad can be served immediately or chilled for later. 

Jicama Slaw

Have I told you how much I love the food processor?!  It makes recipes such as this one come together in a snap  - along with other yummy things like hummus and carrot-apple-raisin salad just to name a few...I could just go on and on. 

I served this slaw alongside Beef Carnitas. It was so light and refreshing, plus it added a nice crunch to a meal that would have otherwise been a little mono-textured (I doubt that is a real word, but it is most fitting). This slaw would also be a great accompaniment to my Jerky Turkey Burgers, Southwest Turkey and Black Bean Burgers, Spicy Tequila Lime Chicken, or Black Bean Burgers. Enjoy!

Ingredients
1 small jicama, peeled
3 carrots, peeled (or about 1 cup baby carrots)
3 scallions, chopped
3/4 - 1 cup chopped fresh cilantro 

Dressing
2 TBS olive oil
1 1/2 TBS lime juice
1/4 tsp chile flakes
1/2 tsp chili powder
4 TBS rice wine vinegar
1/2 tsp salt
1/2 tsp pepper

Directions
Shred the jicama and carrots in a food processor. Transfer to a large bowl and stir in the scallions and cilantro. 

In a small bowl which together all the ingredients for the dressing. Pour over the jicama mixture. Adjust seasonings as needed. It's that simple!

Cranberry Almond Bars

This recipe is a rendition of the Peanut Butter Almond Energy Bar recipe I posted a little over a week ago. I liked these even better!!!  Love the cranberries and whole almonds (the peanuts could be a bit overwhelming). They are great for a snack, breakfast or even dessert.  I hope you enjoy them as well ;-)


Ingredients
1 cup rolled oats (use gluten-free if needed)
2/3 cup sweetened coconut (can use unsweetened)
1/2 cup roasted, unsalted almonds 
1/2 cup cranberries 
1/4 cup golden raisins
1/4 cup tahini
1/4 cup almond butter
3 TBS agave 
1-2 TBS almond or soy milk, if needed 


Directions
In a large bowl combine the oats through raisins; stir to combine. Put the agave, tahini and almond butter in a microwave safe bowl and heat on high for one minute; gently stir to combine. Stir the wet ingredients into the dry ingredients until thoroughly combined. If the mixture is dry and not coming together, add the milk 1 TBS at a time. On a greased or parchment lined baking sheet, spread the mixture into a one-inch-high rectangle, packing it tightly. Bake at 350° F for 15-20 minutes (not required, though I think it tastes better this way) until golden. Cut into bars and chill.


Makes 8-10 bars. 

Mediterranean Quinoa Salad

Quinoa is such a versatile grain making it super easy to combine with just about anything and since I love Mediterranean flavors I thought this salad was amazing. Enjoy this super fresh salad as a side dish (I served it with baked turkey meatballs) or as a vegetarian entree. You taste buds will thank you ;-)


Ingredients
3/4 cup quinoa (any color is fine, but I used white)
1 1/2 cups water
1 clove of garlic, minced
1 pint grape tomatoes, cut in half
2 carrot, grated (large slices done with a hand peeler)
4 scallions, sliced (white and light green sections)
1/3 cup Kalamata olives, pitted and cut in half
1/3 cup chopped nuts- pecans, almonds or walnuts (I used walnuts)
2 large handfuls of baby spinach
1 TBS chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1 (15 oz) can garbanzo beans, drained and rinsed (optional)
2 TBS Extra Virgin Olive Oil
Juice of 1-2 lemons, depending upon size (about 1/4 cup of juice)

Salt and pepper, to taste


Directions
Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer, cover and let cook for about 15-20 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.

In a large bowl combine the garlic and the next 9 ingredients (through the garbanzo beans); toss lightly to combine. Fold in the cooled quinoa. Drizzle the salad with the olive oil and lemon juice. Gently stir to combine; season with salt and pepper to taste. 

This salad is best served chilled (at least one hour, but longer is even better as the flavors will continue to meld and develop).

Makes about 4 servings. 

Heavily adapted from: http://glutenfreegoddess.blogspot.com/2009/07/quinoa-salad-with-yellow-tomatoes.html

Double Dark Chocolate Chip Cookies

I am a sucker for chocolate, especially double chocolate chip cookies so I love these cookies. They are lightly sweet and buttery, but heavily chocolaty - just the way a cookie should be. Enjoy! 


Ingredients
1/2 cup (1 stick) butter at room temperature
1 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa powder (I used cacao powder)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 - 1 cup dark (60-70%) chocolate chunks
1/2 cup chopped walnuts (optional)


Directions
Preheat oven to 350°. Combine flour, cocoa, baking soda, baking powder, and salt in a large bowl. Set aside. 



Beat the butter and sugar with a mixer at medium speed until light and fluffy. Add the egg and vanilla; beat well. Gradually add the flour mixture, beating until blended. Stir in chocolate chips and walnuts (if using).


Drop by rounded tablespoonfuls 1 1/2 inches apart onto a baking sheet lined with parchment paper or a silicone mat. Bake at 350° for 12-14 minutes. Cool on the pan for 2 minutes or until firm. Remove cookies to a wire rack to cool completely.


Make about 2 dozen. 

Spiced Bulgur and Chickpea Salad

Quick, easy, delicious and super healthy, this salad is great as a vegetarian main dish or as a side to grilled chicken or pork. Enjoy!

Ingredients

1/4 cup fresh lime juice

3 TBS extravirgin olive oil

1 tsp salt

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1/2 tsp ground black pepper 

2 cups boiling water

1 1/3 cups uncooked bulgur

3/4 cup matchstick-cut (or diced) carrots 

1/2 cup dried cranberries

1/4 cup slivered almonds, toasted

1/2 tsp dried mint (or 2 TBS fresh mint, chopped)

1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Directions

Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

Makes approximately 4 Large (Main Dish) servings or 8 side dish servings. 

Enchilada Pizza

Craving pizza and Mexican food???...Well this might just be what you need - a pizza with Mexican flavors. Enjoy!

Ingredients

1 lb pizza dough

8 oz red enchilada sauce

1/4 lb chorizo, casing removed and cooked

1/2 cup canned black beans, drained and rinsed

1 jalapeno, seeds removed, diced

1/2 red bell pepper, seeds removed, cut into thin strips

2 green onions, diced

8 oz shredded cheese (Mexican Blend or Jalapeno Jack work well)

fresh cilantro, chopped

Directions

Preheat the oven to 425 degrees. Roll out the dough to the desired size on a silicone mat, parchment paper or pizza peel (if using a pizza stone). Spread the enchilada sauce over the dough leaving 1/2 inch border. Sprinkle on the cooked chorizo through the green onions. Top the veggies and meat with the shredded cheese. Place the pizza on the middle oven rack and bake for 12-18 minutes or until the cheese and crust are golden brown. 

Spicy Turkey Chili

This super spicy turkey chili is a really nice change from the traditional-style chili in that is uses cannellini beans and poblano chiles. Plus it is really easy to make. Enjoy!

Ingredients

2 TBS extra-virgin olive oil

4 large cloves garlic, peeled and chopped

3 medium poblano chiles, stemmed, seeded and diced

1 large onion, chopped

1 1/3 - 1 1/2 pounds ground turkey 

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons ancho chili powder

2 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth 

One 15 to 16-ounce can cannellini beans, rinsed and drained

One 15-ounce can diced tomatoes

Fresh cilantro, sour cream, and crushed tortilla chips for serving (optional)

Directions

Heat the oil in a large pot over medium-high heat. Add the garlic, poblanos and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth, beans and tomatoes. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

Adapted from "California Turkey Chili" by Giada De Laurentiis.

High-Rise Breakfast Popover

I love popovers! The fluffy, "eggy" goodness that makes a popover is one of my favorite breakfast treats. I hope you agree :-)


Ingredients
1 egg
1/4 cup egg whites (or the white of one egg)
1/4 cup flour
1/4 cup milk
1/2 tsp lemon zest
1/8 tsp salt
1/2 TBS unsalted butter
lemon juice and powdered sugar for serving (optional, but I suggest giving it a try)

Directions
Preheat the oven to 425. 


To make the batter whisk together the eggs through the salt just until combined. There may still be some small lumps, that it okay, don't over whisk it! Set aside. 


Put the butter in a 2 cup high-sided, over-proof bowl (I used a Pyrex glass bowl); place the bowl in the over until the butter is melted. Remove the bowl from the oven and slowly pour the batter into the center of the butter. Gently place the bowl back into the over. Bake for 20-25 minutes or until double the height of the bowl and browned on the top. Serve immediately with a squeeze of fresh lemon juice and a sprinkling of powdered sugar. 


Note: The popover will deflate a bit when you remove it from the oven. 

Jalapeno Cheddar Cornbread

I love this quick and easy cornbread. I threw it together at the last minute to serve with a hearty beef and black bean chili (recipe to be posted soon). Enjoy!


Ingredients
1 cup cornmeal
1 cup flour
2 tsp baking powder
1 tsp baking soda
1/4 cup sugar
1/2 cup egg whites (or 2 whole eggs)
1 cup buttermilk (or 1 cup milk with 1 TBS lemon juice)
4 TBS butter, melted
1/4 cup pickled jalapenos, chopped
1 cup shredded cheddar cheese


Directions
Preheat the oven to 400 degrees. Combine the cornmeal through the sugar in a medium bowl, mixing with a whisk.  Gently whisk in the egg whites, buttermilk, and butter until combined; stir in the jalapenos and cheddar cheese, just until incorporated. Pour batter into a greased 9x9 baking pan. Bake at 400 degrees for 25-30 minutes or until lightly golden brown and a toothpick inserted in the center comes out with just a few crumbs. 

Spicy Tequila Lime Chicken

This recipe has just the right amount of heat along with a great citrus and tequila punch.  You can serve the chicken alone or use it in tacos or fajitas. Enjoy!


Ingredients
zest of 1 lime
juice of 2 limes (~1/4 cup)
1/4 cup tequila
2 TBS triple sec (you can use orange juice if you don't have triple sec on hand)
1 tsp ancho chile powder
1/2 tsp cumin
1/8 tsp cayenne
3 chicken breast halves (~1.25 lbs)
Salt and pepper 


Directions
Create the marinade by whisking together the lime zest through the cayenne. Season the chicken with a bit of salt and pepper and place it in a shallow dish or Ziploc bag. Pour marinade over chicken; allow to marinate at least 4 hours, but up to 2 days, turning the chicken once or twice during that time.


Remove the chicken from the marinade and reserving the marinade. Cook the chicken in a grill pan set over medium heat, about 8 minutes per side, or until it is cooked through. Place the reserved marinade in a small sauce pan set over medium heat; cook until bubbly and thickened a bit. Serve over the cooked chicken. 

Easy Chicken Noodle Soup

I love simple, healthy soups and there is nothing better than a hearty chicken noodle soup. I just made this for a friend who recently had a baby...how much more comforting and cozy can you get?   I hope you enjoy it as much as she did!

Ingredients

1 tbs canola or olive oil

2 large carrots, diced

1 small onion, diced

1 clove garlic, minced

1 1/2 tsp dried thyme

6 cups chicken broth (or 4 cups stock with 2 cups water)

6 oz wide egg noodles (yolk-free is fine)

1 cup frozen corn
1 cup frozen cut green beans

2 cups cooked shredded chicken

salt and pepper to taste

Directions

Heat the oil in a stock pot over medium heat. Saute the carrot, onion, garlic  and thyme until the vegetables are slightly tender, about 6-8 minutes. Add the chicken broth and bring the soup to a boil; add the noodles (and a bit of water if needed, 1 cup at a time) and cook over medium-high heat until the noodles are almost cooked, about 8 minutes. Stir in the corn, green beans, and chicken, cooking them just till they are heated through and the noodles are to your desired texture, about 2 minutes. Add salt and pepper to taste. 

Carribbean Chicken

This is one of the best dishes I have made in a slow-cooker in a long time. It has a great flavor profile along with just the right amount of richness from the coconut milk. If you don't like spicy food just leave out the adobo sauce. Enjoy!

Ingredients

1 1/2 tsp coriander

1 1/2 tsp cumin

1 tsp sugar

3/4 tsp ground ginger

1/2 tsp salt

1 tsp allspice

1/4 tsp cloves

4 boneless, skinless chicken thighs

1 TBS cooking oil

1/2 cup onion, chopped

2 cloves garlic, minced

3 cups chicken broth

1 TBS adobo sauce or 1 chipotle pepper, minced

1 (15 oz) can black beans, drained and rinsed

1 cup coconut milk (lite is fine)

1/2 tsp pepper

Hot cooked rice

Fresh cilantro, chopped (optional)

Directions

Heat a non-stick skillet over medium-high heat; add the onion and garlic. Cook until tender then transfer them to the slow cooker. Combine the coriander through cloves; apply the spice mixture liberally to the chicken thighs. Add the chicken to the hot skillet; cook approximately 3-4 minutes per side (chicken does not need to be cooked all the way through). Transfer the chicken to the slow cooker. Add 1 cup broth to the skillet, scraping up any browned bits left in the pan. Pour the broth over the chicken. Add remaining broth, adobo sauce, black beans, coconut milk and pepper to the slow cooker. 

Cover and cook on LOW for 8 hours. You can serve it immediately as a soup over the hot cooked rice  and sprinkled with cilantro or if you prefer something thicker (I did!) ladle the majority of the liquid into a saucepan. Mix 1 TBS cornstarch with 2 TBS of the liquid until dissolved; add the cornstrach mixture to the saucepan. Bring to a boil, then reduce the heat to a simmer. Cook the liquid 30-45 minutes until thickened to your desired consistency. Serve over hot rice and sprinkled with cilantro. 

Salted Fudge Brownies

I love sweet and salty desserts - hence why I created this brownie recipe!  They have just the right amount of saltiness balanced by the sweet richness of the chocolate. Enjoy!

Ingredients

1 stick unsalted butter

2 ounces unsweetened chocolate

¼ cup plus 2 tablespoons unsweetened cocoa

1 ½ cups sugar

3 large eggs

1 teaspoons pure vanilla extract

1 cup all-purpose flour

½ teaspoon kosher salt (a good sea salt works great, too)

Directions

Preheat the oven to 350°. Lightly butter a 9-inch square metal cake pan.

In a saucepan, melt the butter with the unsweetened chocolate over low heat (or use a double broiler), stirring occasionally. Remove from the heat and allow the mixture to cool slightly. Then whisk in the following ingredients, one at a time, until thoroughly incorporated:  cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, gently swirl the salt into the batter.

Bake the brownies at 375⁰ for 25-35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out with just a little bit of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate about 1 hour. Cut the brownies into squares. Serve chilled or at room temperature. Also great for brownie sundaes. 

Mediterranean Farro Salad

I love Greek flavors so this was how I used up some farro. By not soaking the farro overnight it remains fairly chewy and almost nutty. Great served over a bed of romaine lettuce and/or with tuna in olive oil. Enjoy! 


Ingredients
1/2 cup farro
1 cup water
2 TBS kalamata olives, quartered
1/2 cup red bell pepper, chopped
2 TBS feta cheese, crumbled
1 TBS fresh basil, chopped
1 TBS vinegar (red wine, apple cider, or rice)
1 TBS olive oil
pepper and salt to taste


Directions
Bring farro and water to a boil, reduce heat and simmer for 30 minutes, or until tender (it will still be a bit chewy). Drain the cooked farro and mix it with the remaining ingredients. Serve at room temperature or chill for at least 2 hours before serving (I prefer it chilled).