I am in no way a baker. In fact, the total amount of items I have baked could be counted on one hand. Desserts are not my thing, just give me a few slices of pizza and I am set. My last trip to Fairway may have changed my mind about this whole baking dilemma.
I noticed coconut sugar sitting on the shelf in the aisle waiting to be sold. When I read the ingredients, that's when the thought came to me-healthy cookies! Obviously the idea is out there and there are one thousand recipes floating around the web, but I wanted to make it 1001-is that so bad?
My banana creme coconut honey cookies
2 1/4 cups flower
1 teaspoon baking soda
2 cups fat free banana creme yogurt
1/2 stick unsalted butter-softened
1/2 cup coconut sugar
1/4 cup coconut oil-melted
1 tablespoon honey
Mix the flour and baking soda in a bowl.
In a larger bowl, combine butter, yogurt, sugar and honey. When mixed together, add coconut oil. Combine wet and dry ingredients.
Today's lunch was a veggie burger from Schnipper's. Veggie burger, arugula, pickles and schnipper's sauce on a whole wheat bun. Ironically enough, I walked past it yesterday on my way back from Port Authority.
I have been searching for different ways to use up the coconut oil. When my friend mentioned to me that coconut oil goes great on popcorn, I knew I had to try. After purchasing my salad for lunch today I picked up some organic popcorn by Fairway itself. I melted the oil in a pan and glossed it over the snack. It was sweet and coconutty, reminding me of kettle corn but with a hint of coconut.
This is the result of my quick trip to Fairway.
Orecchiette, unsalted mozzarella, fat free banana creme yogurt, baking soda and flour.
For lunch I cooked up the pasta and added some of the fresh mozzarella and unsalted butter.
We ordered Indian food for lunch today and it was SO GOOD. (Channeling my inner Sophia Grace). I decided on chicken tikka masala and it was everything I thought it would be. Creamy, spicy savory sauce that went great with the chicken, rice and Naan bread. I went online and found a recipe. You guys need to try this!
I have become obsessed with grilled cheese. It is now my go-to food and eat it almost every day. There is just something phenomenal about melted cheese sandwiched between two slices of bread. I recently ordered a variety of cheeses from the deli counter to which have proven successful. Today I made a grilled cheese with munchee and monterey. Despite the fact the flavor was lacking, it was as creamy as could be. I also picked up some horseradish cheddar which gives it a definite kick and could clear up your sinuses.
We just did a product review on That's It fruit bars and I must say they are delicious. Yesterday I tried a Larabar for the first time and have no regrets. They resemble many of the same characteristics to That's It fruit bars, but they are more leaning towards dessert flavors. The bars are all natural, conatining just the ingredients themselves, and they couldn't be more healthy. I tried out the apple pie one, but they all look divine. Check them out here.
My dad came home from the grocery store last week and threw asparagus on the table. He told me to do something with it. I didn't hesitate and went over to the counter to see what I could come up with.
My quick-fix asparagus:
1 bundle of asparagus
1 teaspoon seasoned salt
2 cloves garlic, grated
1/8 teaspoon onion powder
1/8 teaspoon garlic and herb seasoning
1. Preheat oven to 350 degrees.
2. Place asparagus in pan and add seasonings and garlic.
3. Liberally drizzle olive oil over the asparagus
4. Toss the asparagus until evenly coated.
5. Place in oven for thirty five minutes.
6. Take out and enjoy!
1 BBQ rotisserie chicken
1/3 cup light mayo (more or less to your liking)
1 green apple
1/4 cup craisins
2 slices of weight watchers rye bread
2 slices muenster
1 slice havarti
1. Renove skin and chop up chicken.
2. Chop up green apple and add both apple and craisins to the chicken.
3. Mix in the mayo.
4. Place cheese and chicken on bread
5. Add some butter to a pan.
6. Cook grilled cheese for around 4 minutes on each side, more or less depending on how dark you like it.
Since my chicken salad recipe serves a large group, save it up for later usage or invite some friends over and serve on crackers.