Archive | June, 2012

White Chocolate Cranberry Walnut Cookies

30 Jun

The full plate…

Still loving me some oat flour… Woke up on this somewhat cloudy day (drat for the fact that this is our last wkend in our apartment with a pool and it’s cloudy), too early as per usual. While Rafe got in another hour of sleep, I responded to some emails and stuck this in the oven… They turned out brilliantly!


  • 2/3 c oat flour
  • 2 pinches of salt, very scientific, I know
  • 1/4 tsp baking soda
  • 3 tbsp brown sugar
  • 1/4 tsp vanilla
  • 1 tbsp canola oil
  • 3 tbsp almond milk
  • 2 tbsp coconut flake
  • generous 2 tbsp white chocolate chips
  • 2 tbsp dried cranberries
  • 1 tbsp chopped walnuts


  • Preheat to 350. Pour flour into a bowl. Add salt and baking soda and whisk. Add brown sugar. Now pour in all the wets (vanilla, canola, milk) and mix until blended. Stir in white chocolate chips, coconut, craisins, and walnuts.
  • Lump into balls and flatten slightly onto silpat (or greased baking sheet). I made 8 cookies from this recipe. Bake for about 10 minutes.

And then there was one…


Lemon Zucchini Bread

28 Jun

What to do with all these summer zucchinis!?

Made bread, duh.

The amazing thing that happens when once-in-a-blue-moon, I leave work at 6pm, is that I get to actually make dinner, make dessert, and bake breakfast for the next day! Really love all the extra time in the evening!

This turned out sweet enough, but not over sweet, and not terribly overpoweringly zucchini-like.


  • 1 c reg flour
  • 1 c whole wheat flour
  • 2 tsp baking powder
  • pinch tsp salt
  • 2 eggs
  • 1/4 c canola oil
  • 1/2 c sugar
  • 1/3 c milk
  • 4 tbsp fat-free plain yogurt
  • Juice and zest from 1 lemon
  • 1 medium zucchini, grated (don’t peel it)


  • Preheat oven to 350
  • Whisk dry ingredients (flours, powder, salt) together in a large bowl.
  • Then whisk eggs lightly in a medium bowl. Add canola oil and sugar until smooth. Whisk in the lemon zest, then  milk and yogurt, then lemon juice. Finally stir in (don’t whisk) the grated zucchini.
  • Once wet ingredients are mixed well, pour all wet onto dry ingredients and stir until blended well.
  • Pour into a greased loaf pan and bake for ~45 min, or until a knife comes out smooth.

Peanut Butter Protein Cookies

28 Jun

On a whim, I made these. They are delicious and light, but also chocolatey and rich. And who doesn’t like a peanut butter cookie?!


  • 1 can garbanzo beans, drained and rinsed
  • 1/2 c peanut butter (I used smooth)
  • 2 tsp vanilla
  • 1/4 c honey
  • 2 tsp baking powder
  • 1/2 c chocolate chips


  • Preheat to 350
  • Pour everything except choco chips into a food processor and mix until smooth and blended through. Add in the chips, but just stir them in (I like the chips intact– if you like them itty bitty, then pulse a few times).
  • With a large soup spoon, spoon out balls of the dough and place onto a silpat or parchment paper on a baking sheet. This recipe made ~16 balls for me. Since they don’t flatten out on their own, you may want to flatten them down a bit to have a more regular shape
  • Bake for about 15 minutes or until they become slightly cracked.

Beet Cheese Burger

28 Jun

This might be the healthiest burger in the world. It also might be the one you make with all the leftovers in your fridge… This was basically a stone soup kind of burger, but it turned out delicious. We would definitely repeat this!

And so we continue Zucchini Week 2012, in which we attempt to finish eating about 10 zucchinis in one go.


  • 3 small/medium beets (either roasted, peeled, and chopped OR peeled and grated raw)
  • 1 1/2 c grated zucchini (keep peel on)
  • 1 c canned black beans
  • 1 c bread crumbs
  • 1 tsp salt
  • optional- 1/2 c chopped walnuts/pecans
  • Cheese and lettuce for topping
  • BBQ sauce or ketchup


  • Mash up the beats with a fork in a large bowl– breaking up most of the larger chunks.
  • Add in the grated zucchini, chopped/grated beets, salt, and bread crumbs (and chopped nuts if you want a little crunchy texture). The consistency should be dry enough that you can form balls with it.
  • Heat a non-stick fry pan with Pam on high. Form balls with your beet meat, and flatten into burger shapes. Place on the fry pan and reduce heat to med-high. Cook until crispy and flip. Cook until crispy again, and then if you want to make it a cheese burger, add cheddar on top and reduce heat even more to low, covering the pan (so the cheese melts).
  • Serve with lettuce and sauce!

Rough Night Zucchini Pizzette

27 Jun

Last night. It was only Tuesday night, but working until after 8 stinks (since I’m usually in by 7am). By the time I got home, it was past 8:30 and I knew there was no way I was going to get a workout in. So instead, I decided to make a quick dinner and hit the hay early!

We had some 7 large zucchini squashes leftover from our over-enthusiastic trip to the farmer’s market on Saturday. We really needed to make some headway there. And with the inspiration from the previous night’s eggplant pizzettes, I embarked on a brave new voyage: zucchini pizzettes! This was amazingly easy, quite filling (even had leftovers for lunch today).

This is literally a 12-minute meal, and instead of using fancy (read also, caloric) French baguettes for the pizza bread, you just use zucchini!


  • 2 medium/large zucchini squashes, with the ends cut off
  • about 6 tbsp jarred tomato sauce
  • 1/2 c grated mozzarella cheese


  • Preheat to 400. Cut zucchini into strips about a half-inch thick each.
  • Place zucchini strips on a greased baking sheet or silpat. Cover with tomato sauce and sprinkle with cheese.
  • Bake for about 10 minutes, or until the cheese looks crispy and bubbly.

Easy Eggplant Pizzettes

26 Jun

We had picked up another beautiful eggplant from the farmer’s market on Sat, and were quite lacking in time last night. We had both gotten home a little after 8:30, and by the time we had gotten in a quick workout it was already 9:30. It was a night for something quick and easy…


  • 1 medium eggplant
  • 1 clove garlic, chopped
  • 2 tbsp olive oil
  • 2 medium tomatoes (we used some tasty heirloom variety, also from the farmer’s market)
  • 1/2 c grated mozzarella cheese or feta


  • Cut eggplant into thin rounds– about a half-inch thick each. Let sit on cookie rack and sprinkle with salt. Let sit for ~30 min. (this is when we went to work out!) Salting the eggplant gets the bitterness out.
  • Once you return, preheat the oven to 400. Place the chopped garlic and olive oil in a small bowl and stir together. Brush the garlic oil on the eggplant– both sides, and then place the eggplant on a greased baking sheet or silpat. Place in the oven for ~10 minutes. Flip the eggplant, and rebrush with garlic oil, and bake for another ~10 minutes.
  • Cut tomatoes into very thin slices and place them over the eggplant. Cover in cheese, and bake for another 5-10 minutes, or until the cheese looks crispy.

Nutty Protein-Packed Waffles

25 Jun

In the same vein as my last post, I wanted to experiment with something more nutty (the oats give it flavor and texture) and proteiny… These turned out pretty darned great if you ask me.

These made 12 waffles– we were serving a crowd (6 people) for brunch yesterday!


  • 2 c oat flour
  • 2/3 c chocolate protein powder
  • 3 tsp baking powder
  • dash salt
  • dash cinnamon
  • 2 eggs
  • 2 tbsp honey
  • 3 tbsp canola oil
  • 2/3 c almond milk


  • Whisk the dry ingredients together in a large bowl.
  • Whisk all the wet ingredients together in a small bowl. Once smooth, whisk the wet into the dry, adding extra milk if the mixture isn’t thin enough for waffles.
  • PAM your waffle iron and pour the mixture in, cooking like regular waffles.
  • Eat with berries and real maple syrup if you have it.

Protein-Packed Oat Pancakes

23 Jun

I had made a bunch of extra oat flour in the food processor last weekend and decided to experiment a little this morning while Rafe was still in bed… And these turned out excellent! I really loved the nutty flavor of the oat flour, and barely even could taste the protein powder at all! The only slight issue is that these were a little bit harder to flip than normal flour pancakes (though I will not discount the possibility of user error, since I am just about the worst pancake flipper in the world).

This was an incredibly decadent start to the day, and one that will definitely be repeated. And not only do you have the protein from the powder, but also the protein from the oats!


  • 1 c oat flour
  • 1/3 c chocolate protein powder
  • 1 1/2 tsp baking powder
  • dash salt
  • dash cinnamon
  • 1 egg
  • 2 tbsp honey
  • 2 tbsp canola oil
  • 1/3 c almond milk (plus 2 tbsp I added to thin it out)


  • Whisk the dry ingredients together in a large bowl.
  • Whisk all the wet ingredients together in a small bowl. Once smooth, whisk the wet into the dry. You might need to add a smidge extra milk if the mixture isn’t thin enough for pancakes (the oat flour and protein powder together is a little bit of a black box).
  • PAM a nonstick fry pan (already hot), pouring the mixture in spoonfuls onto the pan and frying like pancakes.
  • Eat with berries!!

Fresh Mint Ice Cream

23 Jun

Obviously you need to eat mint ice cream with an Oreo. Duh.

Made this a few nights ago, with the mint growing in our community garden. There is SO much of it, that I figured no one would miss a handful of leaves…


  • 1 1/2 c coconut milk (I used SoDelicious brand)
  • 1 1/2 c skim milk
  • 1/3 c sugar
  • mint from about 10 small stalks of mint (basically a big handful of leaves)
  • 3 tbsp cornstarch (plus splashes of water to dissolve)
  • 3 tbsp cream cheese


  • Whisk milks and sugars together in a medium saucepan, add mint leaves. Allow to come to a simmer for about a minute. Take off heat, cover, and let steep in the mint leaves for ~20+ minutes. (The longer it steeps, the more mint flavor you’ll have)
  • Take all the mint leaves out. You can do this with a strainer, or just by hand.
  • Keep mixture in the pot and bring back to a rolling boil. 1 tbsp at a time (you might not need the whole 3 tbsp), add the cornstarch and splash of water together in a small dish. Pour into the hot milk mixture, whisking in. Mixture should thicken. (If it doesn’t work the first time, add another round of 1 tbsp cornstarch+water.)
  • Take off heat once thick and pour about 1/3 of the mixture into a medium metal bowl, with the cream cheese at the bottom. Whisk until no clumps are there and cream cheese mixture is smooth. Then add the rest of the milk mixture in, whisking again. Sit the metal bowl into an ice water bath to cool.
  • Once cool to the touch, use ice cream maker as per machine instructions.

Peanut Butter Meringues

19 Jun

Who doesn’t like a good meringue? While I’ve always wanted to make macarons, but still never managed to, I do enjoy making the macaron’s less distinguished little brother, the meringue. This one is with peanut butter. I mean, with 3 ingredients you really can’t go wrong.

I’m bringing some in to work tomorrow and we’ll see how fast they go.


  • 3 egg whites
  • 2/3 c white sugar
  • 4-5 tbsp peanut butter


  • Peaheat to 200.
  • Beat egg whites with an electric beat on high for ~5 minutes, or until they hold nice peaks when the beaters are lifted.
  • Keep beating, adding a few tbsps of sugar at a time, so incorporating the sugar quite slowly. Beat until whites are very stiff. Then plop spoons of peanut butter on top of the whites and fold peanut butter in with a rubber spatula. Keep folding until pretty smooth, or at least when nice swirls appear.
  • Drop spoonfuls of meringue onto cookie sheets (lined with either silpat or parchment). Since they don’t rise, they can be quite close to each other. Bake for 90-100 minutes. Try one to make sure before you take the whole sheet out– they should be crispy (not moist) on the inside.