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Basically Healthy Cookie Recipe

 

I wish I could insert a heat emoji here. These cookies are simple in ingredients, healthy because the use avocado and coconut oil, and taste amazing. We had a play date with another little one from my son’s daycare. We were doing a little cookout, so I offered to bring a side and dessert. The other little one is allergic to egg, so I needed to find something that was going to be tasty, but also appropriate for him to eat. My son is so picky, that I immediately had him test these when they were done to make sure they passed the picky toddler test. They did! He was so happy that he made special cookies for his friend. He insisted that we all try them. It was sweet, and I was happy that they were a hit. Because the coconut oil I used has a stronger than usual coconut flavor, if you don’t like coconut, like my husband (I have no words) you may need to adjust the oil to not be coconut. In all honesty, I do see that as a win, I mean more coconut treats for me! Although he could taste the coconut he agreed they were not that bad, and finished the bite. I feel like these came together almost instantly. They are low maintenance and so indulgent. You almost don’t realize how healthy they are……  I mean as healthy as you are going to get with a cookie. I know that most Holiday dessert revolve around pies and what not, but if you are looking for something that is chocolaty, somewhat healthy, egg allergy friendly, this would be perfect!

Chocolate Avocado Cookies

Chocolate Avocado Cookies

Ingredients

Instructions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or silpat baking mat and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
  3. In the bowl of your electric mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth. About 2-3 minutes. Add in the vanilla extract and mix to combine.
  4. With the mixer on low, add half of the flour mixture. Add in the milk and then the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.
  5. Form the cookie dough into tablespoon balls (I used a scoop for this). Place 2 inches apart on the prepared baking sheet. Slightly flatten the cookies with the palm of your hand, or spatula. Bake for 10 minutes or until set around the edges. You want them to be soft in the center. Let the cookies cool on the baking sheet for about 2 minutes. Transfer to a wire rack to cool completely.

Notes

Recipe from Two Peas and Their Pod

Lets Get Fancy With Bread

 

It’s a cold Friday here, so I thought it would be the prefect day to share this recipe. I love comfort food on most days, but especially on cold days. There is nothing like mac and cheese…or basically anything with cheese when it’s cold. I was going through some fellow blogger Instagrams looking for inspiration. You need a little something different every now and then. I happened to come across these amazing rolls, and the blogger had mentioned that she turned it into a loaf of bread for grilled cheese. Not .5 seconds later I was outside clipping rosemary from my herb garden and baking this bread. I am so glad I read the comments, or I would have missed this fantastic recipe. I imagine these making the perfect roll, for sure. But, when you layer cheese on here, and get it all toasty, and then dip it in some homemade tomato soup. I call that #winning, sorry Charlie. It was so easy to make and really enhances the grilled cheese, I mean you could even make homemade croutons with this and pop it right into your soup. Add some parm when you toast them….and I’m drooling. It’s also a great little something to serve on Thanksgiving. Even if you are looking for a roll to serve along side, you could always make the original recipe which is linked below. The rosemary certainly incorporates well into any thanksgiving menu, so this would be a great option. They are pretty no fuss as bread is concerned, so it would be the perfect homemade option.

Rosemary Olive Oil Bread

Rosemary Olive Oil Bread

Ingredients

Instructions

  1. In the bowl of your electric mixer, combine the water, flour, yeast, olive oil, salt and rosemary. Mix together - using the paddle attachment - until a sticky dough forms. Switch to the dough hook and continue to knead until the dough is soft, elastic and just tacky but not sticky. About 5-7 minutes. You may need to add more flour to achieve this. Don't add too much and I would say leave on the stickier side if you are concerned.
  2. Lightly grease a large bowl with olive oil. Form the dough into a ball, place in the oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until it's nearly doubled in bulk. About 60-90 minutes.
  3. Turn the dough out onto a lightly floured work surface. Pat the dough out into a rectangle the length of your bread pan. Roll the bread up starting at the edge opposite you, and place the dough into the prepared bread pan seam side down.
  4. Let the dough rise about another 30 minutes.
  5. Heat your oven to degrees F. Sprinkle the top of the loaf with a bit of coarse salt. Bake about 20 minutes or until the bread is cooked through. Because you are making this a loaf, it's more dense, you want to be mindful of the bake time.

Notes

Recipe from Everyday Annie, Originally from Martha Stewart’s Baking Handbook

Just a Spoonful of Manuka Honey

 

You guys, I feel like I found a treasure with these little gummies. They are tasty and full of healthy benefits, like protecting you from catching a cold. Let me tell you, I made these for the first time last year and while the plague made its way around our office, I did not get sick once. Not once!!! I’m not sure if it was the magical gummies or the hospital grade immunities that I because….daycare… but the combo worked. Tis the season for sickness and who has time for that? The Holidays are coming, and nothing is worse than getting sick around the Holidays. Also, we are gearing up for our trip to Disney World on MONDAY! I cannot believe it’s almost vacation time, but again, who has time for sickness during vacation. Not this girl! So I’ve been taking two of these little guys every morning (or night if I forget which I often do). I will say that last year I ran out of gummies and just made the syrup. A couple spoonful’s of this does the trick. As always, if you are concerned about anything, consult with your Dr. before taking anything. It’s natural, but you should be sure any medication you are on will not cause an adverse reaction. In addition to this, I was drinking some ginger turmeric tea with manuka honey every morning at work. I was also using tea tree oil on my face, because apparently it has acne healing properties….and also some serious health benefits. I should also mention I wash my hands a ton, especially during this time of year. Call it luck, call it the routine, who knows for sure, but I would highly recommend a batch of these guys to get you through the winter months.

Wellness Gummies

Wellness Gummies

Ingredients

Instructions

  1. Combine the elderberries, water, and spices in a small saucepan. Bring to a boil. Once boiling, reduce heat to low and simmer for 45 minutes.
  2. Strain the mixture and stir in the manuka honey. Measure one cup of the syrup for the gummies. Let the remaining syrup cool before storing in the fridge.
  3. For the gummies, stir the warm syrup into the gelatin to activate it. Add the hot water and whisk until smooth. If the gelatin does not dissolve completely, reheat a bit to help the gelatin dissolve.
  4. Place the silicon molds on a cookie sheet. Drop one dose of Vitamin D into each gummie well, and then carefully pour the syrup mixture into each mold.
  5. Place the cookie sheets in the fridge and chill until firm. Pop the gummies out of the molds and place in an airtight container in the fridge.

Notes

Recipe from the Baker Chick

Anyone Else Need a Sugar Cleanse?

Happy November 1st! After a candy…..ok just sugar in general…..filled Halloween, I am craving something healthier. I am craving vegetables. Which is great because they are an important part of your diet. If you are feeling like me, in the need for something on the light side, then I have got you covered. I had made this salad for a little get together we had with a family from Anthony’s school. They were hosting us and I offered to bring a vegetable. I decided on a salad, and I like this particular one because it was a bit hardier. It has the lightness of a salad but the sweet potato made it a bit more robust. If I were going to eat this as a main dish, you could leave it as is, but I would opt for some grilled chicken. Perhaps even marinated in some of the vinaigrette. Because this was a side dish, I just left it as is. There are so many flavors happening in here. I think the combination is just perfection.

Harvest Salad with Roasted Sweet Potato and Apple

Harvest Salad with Roasted Sweet Potato and Apple

Instructions

  1. Heat your oven to 3520 degrees F. Add the sweet potato cubes to a baking dish. Drizzle with 2 tsp of the olive oil. Add 1 tbsp of the brown sugar, season lightly with salt and pepper. Toss to combine. Roast in the oven until just fork tender, about 20-25 minutes. Add the apples to the baking dish along with 1 tbsp of brown sugar. Toss well. Return the dish to the oven and roast, just until the apples are fork tender, but not mushy. About 5 minutes more.
  2. Meanwhile, combine the butter and renaming 3 tbsp of brown sugar in a medium skillet. Heat over medium hear. Once the butter is melted and the sugar begins to melt into the butter, add the pecans. Toss to coat and cook just a few minutes, stirring frequently, until the nuts are coated in the sugar mixture and lightly toasted. Remove to a plate and set aside to cool.
  3. Add the kale mix to a large bowl and toss with the remaining 1 tbsp of olive oil. Toss briefly. Add int he cooled apple and potato mixture, pecans, and dried cranberries to the bowl. Mix well.
  4. To make the dressing, add all of the dressing ingredient to a mason jar and share together until blended and emulsified.
  5. When ready to serve add a few tbsps of the dressing to the bowl with the kale. Serve with feta, if desired.

Notes

Barely adapted from Everyday Annie.

Eerily Delicious Drink

I have a couple of fun Halloween day treats in store for you! I love Halloween, it’s such a fun Holiday. My son loves it too which makes it extra exciting for me. The decorations, the costumes, and mostly the fun food. I love a good theme, so the Holidays are a perfect time for me to incorporate that into our meals and desserts. This one is super easy. Like SUPER easy. And it’s transferable to any holiday. Because the mix makes so much, you literally have it throughout the winter as well. Hot chocolate is the perfect treat. We made this one extra spooky with the addition of fun themed marshmallows. To really gauge the tastiness of a treat, I always ask my son for his opinion. I mean who is more honest than toddlers? Not many people. He thought the ghost marshmallow was fun but he admitted he was a little nervous to try it. He definitely rallied and took a sip and loved it! He even shouted to my husband “Daddy I tried it and it’s gooooood!” So, definitely a hit. My husband and I also enjoyed a mug. I would argue that he is equally as scared to try something new. I mean it’s hot chocolate, why anyone is scared to try it is beyond me, but nevertheless he was very impressed with the flavor.

Homemade Hot Chocolate Mix

Homemade Hot Chocolate Mix

Ingredients

Instructions

  1. To make the mix, combine the sugar, cocoa powder, and salt in a medium bowl. Whish together to combine. Split the vanilla bean and remove seeds. whisk seeds into cocoa mixture. Save the pod because you are going to place it in the container with the mix.
  2. I store mine in a mason jar. Carefully put all of the mixture into the jar and add the bean pod. Give it a gentle shake to hide the bean.
  3. To make a cup of cocoa, heat milk on your stovetop. Heat just until it foams. Add 1 1/2 - 2 tbsp of the mixture (or more if you like) to a cup. Fill with milk and stir to combine. Add in festive marshmallows to enhance your experience!

Notes

Adapted from Martha Stewart