crazy healthy good chocolate chip pan cookie

05/13/2013 by · Leave a Comment

Ok, maybe not super healthy, because this does have sugar in it.  But even that sugar is organic, and part of it good-for-you coconut palm sugar!

What does this cookie not have?  Flour, eggs, butter…  seriously.  I know.  Stop it already, right?

This cookie sounds crazy.  Almost horrible.  But so crazy that it is worth trying, if only just to say you did.

(Yep, that’s why I tried it.  My friend kept talking about it, for like – years, and I thought she was just a tad bit nutso.  But I also got tired of wondering why she kept talking about it and so, maybe just a little to shut her up if it was not good, I tried it.)

And you know what?  I am so glad I finally tried it!

And you will be glad you tried it…  and your friends and family will never know it’s so healthy, I promise!

I tested this out on myself, my husband, my kids, and even my father-in-law…  and everyone agreed that it does not taste one bit healthy.

Crazy, huh?

Ok, so what makes it so healthy, besides all that stuff that’s not in it?  Beans.  Garbanzo beans (aka Chickpeas.  They are the same thing.) to be exact.  Lots of beans.  And some apple sauce.  Weird, weird stuff.  So weird, you have to try it to believe it.

Seriously.  GO make this cookie.  You won’t regret it!!

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crazy healthy chocolate chip pan cookie

Ingredients

  • 3 cups garbanzo beans (2 cans, drained and rinsed)
  • 1/2 cup old fashioned or quick cooking oats
  • 1/4 cup applesauce
  • 3 tablespoons coconut oil
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons pure vanilla extract
  • 1 cup shredded or flaked coconut (either sweetened or unsweetened is fine)
  • 1/2 cup Wholesome Sweeteners organic coconut palm sugar (can substitute for more brown)
  • 1 cup Wholesome Sweeteners organic dark brown sugar
  • 1 cup chocolate chips
  • (optional: additional chocolate chips and coconut for sprinkling on top)

Directions

Preheat the oven to 350ºF. Grease a 10" cast iron skillet, or a 9x13" baking dish, and set aside.

In a large food processor, combine all ingredients except the chocolate chips and pulse until well combined.

Dump the dough into a large bowl and stir in the chocolate chips. Spread everything into the prepared baking dish and bake for 35-40 minutes, until golden brown around the edges.

Let sit for 10-15 minutes before serving... with a scoop of vanilla ice cream on top if you want to really trick your friends, I mean... be decadent!

http://sweetannas.com/2013/05/crazy-healthy-good-chocolate-chip-pan-cookie.html

Recipe adapted from Chocolate Covered Katie

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oven roasted cabbage

02/07/2013 by · 4 Comments

Oh my word.  How have I not had this deliciousness in my life before now??

I adore cabbage.  Always have.

My mom used to make me big bowls of steamed cabbage with butter and salt for lunch when I was little, and I have loved it that way ever since.

So, I guess I never thought about trying something new…

If it’s not broke, don’t fix it, right??

Well, I wish I had tried this years ago, because I am absolutely hooked on this new version of my beloved cabbage!

Unfortunately my sweet little nursling was not as fond of this treat as I was, so it will be a while before I will be able to make this again, but I will enjoy it oh so much when I can!

And if you think you don’t like cabbage…  try this, k?  You just might become a convert!!

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oven roasted cabbage

Ingredients

  • 1 head green cabbage
  • 2 tablespoons extra virgin olive oil
  • salt & pepper, to taste

Directions

Preheat the oven to 400ºF. Line a baking sheet with foil.

Remove the outer leaves of the cabbage and discard. Cut the cabbage straight down into several thick slices.

Lay the slices out on the baking sheet, and then drizzle generously with olive oil and salt & pepper.

Roast for about 30 minutes, until the cabbage is starting to brown. Serve immediately, with more salt & pepper to taste!

http://sweetannas.com/2013/02/oven-roasted-cabbage.html

Filed Under: recipes, recipes - dinner, recipes - gluten free, recipes - healthy, recipes - natural, recipes - salads, recipes - side dishes, recipes - vegetarian ·

pasta with roasted winter veggies & browned butter

01/03/2013 by · 2 Comments

Our favorite little local farm store sells big grab bags of root veggies for roasting.  It’s so much fun to get a variety of things we might not normally try and everything tastes so great roasted together!

This last bag had carrots, purple and russet potatoes, red and golden beets and what I think are parsnips.  :o)   I added a big red onion and some garlic cloves and tossed it all in a good dose of garlic infused and regular olive oils, salt & pepper, and a bunch of dried herbs – basil, oregano & parsley.

Let me just tell ya…  from the minute this was put in the oven, the whole house smelled amazing!

Because I am a pasta addict, I decided to boil some penne and make a simple browned butter sauce to toss it all together with.  So simple, so easy, and absolutely packed full of flavor.

(Please, please serve this with freshly shaved parmesan cheese.  I was out but it would be amazing!!)

 (Please excuse this crappy iPhone picture.  I was hungry and Maren was crying!)

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pasta with roasted winter veggies & browned butter

Ingredients

  • 5 lbs, or so, root veggies, variety /9carrots, potatoes, parsnips, beets...)
  • 1 large onion
  • 2-3 cloves garlic, smashed or whole
  • 1 tablespoon garlic-infused olive oil, optional
  • 2-3 tablespoons extra virgin olive oil
  • salt & pepper
  • 1 tablespoon, or so, dried herbs (parsley, basil & oregano)
  • 1/2 teaspoon crushed red pepper flakes, optional
  • freshly shaved parmesan cheese

Directions

Preheat the oven to 400ºF.

Cut all the veggies and onion into large bite-sized pieces. Place all the veggies and garlic on a large rimmed baking sheet.

Drizzle with olive oils, herbs and salt & pepper to taste. Toss well with your hands to make sure everything is coated.

Place on the second to top rack in the oven and roast for 30-45 minutes, until all the veggies are tender and golden. Remove from the oven and set aside.

While the veggies are roasting, boil a large pot of salted water and cook the noodles according to package directions.

While the water is boiling, melt a stick of butter in a large skillet (preferably light colored interior, but not necessary!) over medium heat.

Continue to cook, swirling occasionally until the butter starts to foam and then turn golden. Watch closely at this point, as it can burn easily. As soon as the butter looks golden (here's where the light-colored skillet helps!) and smells very fragrant, pull it off the heat.

Toss everything together in a large bowl or in the now drained pot and serve with freshly shaved parmesan cheese if desired!

http://sweetannas.com/2013/01/pasta-with-roasted-winter-veggies-browned-butter.html

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