Saturday, July 30, 2011

Whole grain choc chip cookies (that are actually yummy!)

I love chocolate chip cookies! I've tried several times to make a healthy chocolate chip cookie, but fail every time. I'm pretty sure these are as close as I'm going to get! They do contain a lot of sugar, but at least it is a natural one. And the grain is not soaked, but I am certain they would not be nearly as good soaked so I didn't even attempt it :) This cookie is the closest you will come to a healthy version of the recipe on the Nestle's Tollhouse bag! Many, many thanks to my friend Jessica for this recipe!

• 1 cup softened butter
• 1 ½ c. sucanat or rapadura
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 3 cups sifted whole grain flour (I used a blend of Kamut, Spelt, and Oat Groats)
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 2 cups dark chocolate chips

1. Preheat the oven to 350 degrees F (190 degrees C). Generously grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar until smooth. Stir in the vanilla and eggs. Combine the flour, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Saturday, July 16, 2011

Best Chicken Parmesan Ever!

This is the 1st recipe I've seen that calls for dipping chicken in Italian dressing before breading, and it makes a huge flavor difference! My husband loved it! I don't use store- bought Italian dressing because of the soybean oil, so I just made my own by mixing my Italian dressing seasoning mix with olive oil and letting it sit for about an hour before making the recipe. Also, if you are like my husband and like your chicken very crunchy, just serve the sauce on the side instead of baking it on the chicken :)

6 boneless, skinless chicken breast
1/2 cup bottled Italian dressing (or make your own!)
1/2 cup grated Parmesan
1/3 cup breadcrumbs (I used organic Panko because it didn't have msg)
1/2 tsp. Italian herbs
1 cup marinara sauce
4 oz. shredded mozzarella cheese

Coat chicken in Italian dressing. (It is even better if you let it marinade a bit :) Blend remaining ingredients and coat chicken in mixture. Bake at 400 degrees for 15 minutes or more. When barely done, spoon marinara sauce n a strip across centers of breasts. sprinkle mozzarella over sauce and return to oven until cheese is melted and sauce is heated through.

Recipe from Ironwood Camp Cookbook

kefir lemonade update -- My husband kicked the sodas!

I just had to let you know that my husband has not had a soda in almost 4 weeks!! Once I started making the kefir lemonade, he started drinking that instead. We even went to his parents' house for a vacation and there were sodas galore, but he never took one! I am so proud of him! He said that the hardest thing was when they went to a pizza restaurant because he ALWAYS drinks Dr. Pepper with his pizza, but he didn't want to go back to being addicted to it. I am so incredibly proud of him! He doesn't really like water, so most of the time he drinks coconut water at work and kefir lemonade at home instead. Yay for Mark!!!! (Now, I just need to find a healthy replacement for his nightly chips... any suggestions? We made them ourselves with coconut oil for a while, but it was just too much trouble to keep up on a regular basis. I need something home-made that is salty, crunchy, and I can make ahead of time so he can grab it when he needs to munch.)

Monday, July 11, 2011

Recipe Review: Zucchini Chips

If you join a CSA for the summer, you will undoubtedly get boatloads of zucchini and run out of ways to use it up. I usually shred and freeze a bunch for yummy zucchini bread, but I often run out of other ideas. I saw this recipe on 100 Days of Real Food blog (you should definitely check out the blog because it has great recipes and free meal plans for using only affordable real food!) a while back and kew I'd want to try it when I was swimming in zucchini. And it is definitely one I will make again! Mark enjoyed it as well, so I am excited about another yummy way to eat zucchini! We used coconut oil instead of olive oil because of its better smoke point.

Zucchini Chips


  • 2 medium sized zucchinis
  • 3 eggs
  • 1 ½ cups whole-wheat breadcrumbs (I found 100% whole-wheat panko breadcrumbs with a short list of ingredients at Earth Fare or you could make them yourself)
  • ½ cup grated parmesan cheese, plus more for garnish
  • Olive oil
  • Salt and pepper, to taste


  1. Thinly slice zucchini into 1/8” round pieces.
  2. Beat eggs in a shallow bowl.
  3. Using a small food processor (or a mortar and pestle) process the breadcrumbs, grated cheese, and a couple dashes of salt & pepper together until fine. Put the breadcrumb mixture in a shallow bowl.
  4. Pour a thin layer of olive oil in the bottom of a medium to large sauté pan and turn the heat to medium. Let it heat up while you start preparing the zucchini.
  5. Make an assembly line in the following order: raw zucchini slices, beaten egg, breadcrumb mixture, and empty plate.
  6. With one hand (which will be your “wet” hand) coat a few of the zucchini slices with the egg and shake off the excess. Drop those pieces on top of the breadcrumb mixture and using your other “dry” hand coat them with breadcrumbs. Shake off the excess breadcrumbs and transfer the coated zucchini slices to the clean plate.
  7. As soon as you have enough zucchini slices breaded to make a single layer across the bottom of the pan, slide them in the oil to start cooking.
  8. Meanwhile, start coating the next batch of zucchini, but check the stove after 2 or 3 minutes to see if the bottom of the zucchini is turning golden brown. Once they are brown flip them over and add more olive oil if necessary to keep the bottom of the breaded zucchini “wet.” Once both sides are golden brown transfer them to a paper towel lined plate and keep warm.
  9. Repeat process until all the zucchini are cooked. Arrange them on a serving platter, garnish with Parmesan cheese, and enjoy!

Yield: 4 – 6 side servings

Sunday, July 3, 2011

Onion Soup Mix Recipe

Some of my favorite recipes (like my Mom's unbeatable lasagna) contain onion soup mix. This is a major problem for me because I try to avoid MSG as much s possible. So I was very excited to find that Laura at Heavenly Homemakers had created her oven version! She always has great recipes with natural ingredients, so I knew it would be good. You should really check out some of her other recipes as well! This is one mix that I plan to always keep on hand!

Onion Soup Mix

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sucanat (or sugar if you prefer)
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 Tablespoons Onion Soup Mix in a recipe in place of 1 packet of onion soup mix. (I actually found that 2 Tablespoons was plenty in a beef stew recipe I tried.) Store this in a dry, cool place.

Friday, July 1, 2011

Cinn-Raisin Quinoa Pancakes

Whenever we make quinoa for one of our favorite dishes, I usually make 2 cups of it so that we have leftovers for pancakes. The girls LOVE them and they are a good way to give them a protein-filled breakfast! I have to admit, though, that I never measure, so play with the recipe until you get it the way you like it. I just wanted to post it so you would have an idea of what I do. I use a bunch of eggs because they are so good for you, but if you want the pancakes to be more crispy and less eggy, don't use as many :)

1 cup cooked quinoa
4 eggs
1/2 tsp. cinnamon
1/2 tsp. sea salt
pinch of sucanat or whatever sweetener you like (I don't use much since we are putting syrup on them to eat them)
1/2 tsp. vanilla
handful of raisins
dash of coconut oil (or whatever oil you prefer) for frying

Directions: Mix all ingredients together in a bowl. Heat coconut oil in skillet until hot. Drop spoonfuls of batter into the oil, turning pancake over when one side is brown. Serve with maple syrup.

This post is part of KK's SUYL breakfast recipes