Thursday, February 4, 2010

Banana Oatmeal Chocolate Chip Cookies

These are my favorite healthy cookie. While they definitely don't compare to a big juicy nestle toll house cookie, they are still very good considering they have 1/8 of the calories.

1 1/2 c whole wheat or oat flour
3/4 c rolled oats
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c raw sugar
1/3 c chocolate chips (I used a little bit more!)
1 t canola oil
1/3 c milk
1 medium banana pureed (I just mashed a banana in a zip lock bag and threw it into the bowl)
1 t vanilla

Preheat oven to 375. Mix everything in a bowl. Scoop cookies on a baking sheet. Bake for 12 minutes until edges are light brown.

Source: Bethenny Frankel's Naturally Thin

Chicken Picadillo

So I know this picture looks pretty schnasty, but that's just because I need a new "professional" camera (and maybe a few photog refresher lessons). This dish is actually really good despite my lack of photography skills. I put a scoop of this on top of roaster spaghetti squash. Chris just ate it plain. Very healthy too! Only 220 cals per 1.5 cup serving!

4 T olive oil
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 1/2 t chili powder
2 cups tomatoes or can of diced tomatoes
5 cloves garlic
1/2 t cumin
1 t dried oregano
1 t salt
1-2 lbs chicken breast
1/2 c raisins
Pinch of pepper
1 bunch of green onion for garnish
Fresh cilantro for garnish

1. Heat olive oil in a large skillet and add onion and pepper. Cook until onion is soft for 5 minutes.
2. Add chili powder, tomatoes, garlic, cumin, oregano and salt. Cook for several minutes until mix becomes fragrant.

3. Add chicken and raisins. Heat for 10 minutes and season with salt and pepper.

4. Serve over rice or beans. Garnish with cilantro and green onions.

Source: Tosca Reno's Eat Clean Cookbook

Chinese Cabbage Salad

This is my all time favorite salad recipe! When I came home from college, I would request that my mom make this for me. My mom makes the higher fat version of this recipe, and I was determined to find something with the same great flavor, but lower cal. This recipe tastes so similar to my mom's yummy original, you really can't tell that this is so much healthier!

1 1/2 tablespoons butter
1/3 cup sesame seeds
1/3 cup sliced almonds
1 package ramon noodles, broken – minus the spice packet
1 small head of cabbage, chopped or sliced fine
1 bunch green onions, sliced – green parts only
4 tablespoons Splenda or raw sugar (I used raw sugar)
1 tablespoon freshly ground black pepper
4 tablespoons canola oil or olive oil
1 1/2 teaspoons salt
7 tablespoons rice wine vinegar

In a frying pan, over medium heat, melt the butter; saute the sesame seeds, almonds, and broken ramen noodles until golden brown. Set aside to cool completely.
In a large bowl combine the cabbage and green onions. In a blender or food processor emulsify the Splenda, pepper, oil, salt, and rice wine vinegar until creamy. Pour over the cabbage and toss. Add the sesame mixture and toss. Add more salt to taste, if necessary. Serve immediately.

Per Serving (about 10): 97 Calories; 2 g Protein; 8 g Tot Fat; 6 g Carb; 2 g Fiber; 2 g Sugar; 255 mg Sodium

Morning Vitamin C Smoothie

This is also from Tosca Reno's Eat Clean cookbook. I tripled the recipe - 1 part for me and 2 parts for the hubster. He's a huge smoothie person, so I knew I would need lots! We just got home from the gym when I made this, and I think smoothies are perfect post workout!

1/4 c kefir
1/2 c strawberries
Juice of 1 orange
Juice of 1 lemon
2 T oatmeal (uncooked)
1 T wheat germ
2 T flaxseed
1 scoop vanilla
4 ice cubes

Blend in blender until smooth. Add milk or water if needed.

Soup or Sauce

I got this amazing new cookbook by Tosca Reno called Eat Clean. I have tried 4 recipes and have loved them all. I can't wait to make even more things from this book! This soup recipe is really good...I added about 5.5 cups of broth to make it a thick soup. I had to go out and buy a hand blender, but it was pretty cheap and really easy to use. You could also use a food processor to blend everything at the end. This is a really flavorful recipe considering how healthy it is!

4 lb plum tomatoes
2 sweet onions
2 sweet potatoes
4 thick carrots
2 full heads garlic
1/4 c plus 2 T olive oil
8 c chicken broth
3 chicken bouillon cubes
2 T dried basic
1 T dried oregano
1 t sea salt
Pinch of black pepper

1. Preheat oven to 350. Coat a large flat roasting pan with 1/4 olive oil.
2. Wash tomatoes and cut them in half lengthwise. Place them cut side down in the roasting pan. Peel the onions and cut into chunks. Peel carrots and cut into chunks. Wash sweet potatoes and cut into chunks. Toss everything in pan. Put full head of garlic peeled among veggies. Place a sheet of parchment paper over veggies and roast for 45 minutes. Let cool.
3. After veggies have cooled, remove skins from tomatoes and sweet potatoes. Squeeze garlic clover into pan. Place contents of roasting pan into a large stock pot. Pour 4 cups of broth and bring to a boil. Add bouillon cubes, reduce heat and simmer for 10 minutes. Puree contents with a hand blender right in pan. Add basil, oregano, and pepper. Add additional 4 cups of broth to make into soup.