I wouldn’t call these cookies, but they satisfy a sweet tooth and come in cute little packages. The texture is crispy on the outside and oatmeal-like on the inside. This is the kind of snack I would serve to my all-female book club, but it probably wouldn’t fit in as well at a Superbowl party.
Be sure to use Turkish apricots if you’re worried about heartburn. If not, any dried fruit will work here. If you want the bites to be more gooey and less oatmeal-like, try reducing the oats to 1 cup. This recipe is very forgiving, so throw everything in the bowl and bake!
- 1 1/2 cups oats (gluten-free if desired)
- 1/2 cup nuts (I used pecans and almonds)
- 1/4 tsp cinnamon
- pinch of salt
- 2 overripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/2 cup dried Turkish apricots, chopped
- Preheat the oven to 350 degrees, and move the racks to the top and lower thirds of the oven. Line two baking sheets with parchment paper.
- In a food processor, pulse the oats and nuts until finely chopped.
- Mix all of the ingredients in a large bowl until well combined.
- Scoop 1 heaping tablespoon of dough into your hand and roll it into a ball. Place it on the parchment paper and flatten slightly. Repeat with the remaining dough.
- Bake for 15 minutes at 350 degrees. Then switch the cookie sheets and bake for 13 to 15 more minutes, until the bites are golden brown and the air in the kitchen smells toasty.
- Move bites to a cooling rack. Once cooled, store in the fridge or freeze for later.
Makes 20 to 24 cookies. Active time 15 minutes; total time 45 minutes. Adapted from http://www.wholefoodsmarket.com/recipe/banana-oatmeal-snack-cookies
Cold cuts make me shudder. Their slimy texture and uniform shape lead me to suspect that I’m eating fake food—and that’s probably true. But peanut butter sandwiches, to me, are for breakfast or for hiking, so I need lunchtime alternatives to deli meat.
This sandwich is simple, savory, and full of vegetables. You can substitute any veggies as long as they’re thinly sliced. I smeared each piece of bread with something creamy: avocado on one side and hummus on the other. A slice of cheese would be a good substitute for one of those, though.
- 2 pieces of whole-grain bread (gluten-free if desired)
- 2 small carrots
- 1/4 of an avocado
- roasted red pepper hummus
- dried oregano
- handful of baby spinach
- Put the bread slices in the toaster. While you wait for them to toast, peel the carrots, and thinly slice them on a heavy angle.
- Spread one piece of toast with the avocado, and spread hummus on the other piece. Sprinkle oregano on the hummus.
- Fill the sandwich with carrots and spinach. Cut it in half and serve with any remaining carrot slices on the side.
Serves 1. Active and total time 10 minutes.
As is obvious from the lag between blog posts, I haven’t been in the kitchen much this summer. The large box of produce I get delivered every other week from Boston Organics seems to make me cook less; I’ve been eating a lot of simple veggie wraps, salads, and smoothies.
I’ve heard that avocado is delicious in smoothies, but I don’t normally buy high-fat avocados. After getting one in the produce delivery, I experimented with eating a quarter of an avocado at a time. With a relatively low-fat meal, it didn’t cause any heartburn.
To store the rest of the avocado between uses, leave the extra flesh in the skin and wrap the whole thing tightly in plastic wrap. Be sure to push the plastic into empty space in the skin.
- 1 banana
- 1/4 of an avocado
- 1/4 cup frozen raspberries
- dash of vanilla
- 1/2 cup soy or almond milk
- 2 ice cubes
- 1/4 cup vanilla yogurt OR more banana (optional)
- Place the first 6 ingredients in a blender or food processor and pulse until smooth.
- For an extra-thick smoothie, add yogurt or more banana and blend again.
Serves 1. Active and total time 5 minutes. Adapted from http://www.texanerin.com/2012/04/raspberry-banana-avocado-smoothie.html
Carrots for breakfast sounded weird to me, but I’ll try anything that is promised to taste like carrot cake. (The unparalleled carrot torte from Konditor Meister is a constant craving of mine.) These oatmeal bars are filling and sneak in a serving of vegetables. Topped with a dollop of vanilla yogurt (instead of a heavy layer of cream cheese frosting), they provide a balanced and tasty breakfast.
I like to make these bars on a Sunday night so I have a quick breakfast ready for the workdays all week. This oatmeal bake would also make a wonderful brunch; serve it with fruit salad. If you mix up the ingredients ahead of time, you can pop the dish in the oven when guests arrive and be free to laze about and enjoy your morning.
- 2 cups oats, gluten free if desired
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/4 cup brown sugar
- 1 1/3 cups grated carrots
- 1/4 cup golden raisins
- 1 egg
- 2 egg whites
- 2 cups 1% milk
- 1/2 tsp vanilla extract
- 2 tbsp maple syrup, plus more for serving
- 3 tbsp chopped pecans
- 3 tbsp sliced almonds
- 12 oz nonfat vanilla yogurt
- Preheat the oven to 375°F. Spray an 8×8 baking dish with cooking spray.
- Combine the rolled oats, baking powder, spices, brown sugar, and salt in a mixing bowl; then add grated carrots and raisins and stir to mix.
- In a separate bowl, beat the eggs, add the milk and vanilla, and mix well.
- Put the maple syrup, pecans, and almonds in a small bowl and mix to combine.
- Spoon the oat mixture into the baking dish in an even layer, pressing down with a spatula. Then pour the egg mixture over the oats and sprinkle the nut mixture on top.
- Bake for 40 minutes, until the oatmeal is set. Allow to cool for 5 minutes, and then run a knife around the edges of the baking dish. Cut 6 bars, and serve each one with a dollop of yogurt and a drizzle of maple syrup.
Serves 6. Active time 10 minutes; total time 55 minutes. Adapted from http://www.greenkitchenstories.com/baked-carrot-cake-oatmeal/
This is my new favorite salad. Baby bok choy is a delightful vegetable: crunchy and slightly bitter, with both greens and a cabbage-like stalk. I’ve been using it instead of onion in some recipes, but now that I know how good it is raw, I’ll be experimenting with other flavors of dressing.
Baby bok choy is more perishable than cabbage, so I don’t recommend dressing this salad and leaving it in the fridge overnight. It will keep for a few hours, though, so it’s a good option for a party appetizer or potluck; just make a double batch. Add the dressing right before you serve it, and it will stay crunchy for several hours. If you want to save some for the next day, don’t add any dressing until then.
- 1 1/2 tsp honey, put in the microwave for 5 seconds
- 1 1/2 tsp low-sodium soy sauce (gluten-free if desired)
- 1 tbsp rice vinegar
- 1 1/2 tsp sesame oil
- 1 tsp vegetable oil
- 1/2 tsp grated ginger
- large pinch of onion powder
- 5 heads baby bok choy, rinsed, dried, and thinly sliced
- 1 large carrot, shredded
- 2 tbsp toasted sliced almonds
- 1 tbsp cilantro leaves
- In a small bowl, stir the honey, soy sauce, vinegar, oils, ginger, and onion powder until it forms a uniform dressing. Microwave for a few seconds if the honey isn’t combining easily.
- Pour the vinaigrette over the bok choy and carrot. Add the cilantro and toss well to coat the salad in dressing. Top with the toasted almonds and serve.
Serves 4 as an appetizer or 2 as a main course. Active and total time 15 minutes. Adapted from http://thecozyapron.com/cozy-cameo-pass-the-bok-choy-greens-and-my-skinny-jeans-please/