Zucchini Cookies

September 12, 2010

I really wanted to bake some Zucchini cookies, especially since I have an abundance of zucchini. I pulled up and old recipe and was shocked at how bad it was. No wonder the hubby loved them. Trying to convert this recipe to healthy is beyond my scope of knowledge. With a little googling and taking some chances, here are my conversions.

I substituted the one and one-half cups of sugar to 1 cup of Truvia and 1/2 cup Protein powder (Any Whey that is made for baking/cooking.)

I substituted the 3/4 cup of Butter to 1/2 cup butter and 4 tsp of oil.

The recipe calls for chocolate chips. As I am not a chocolate person, I had no problem just deleting them from the recipe. If you like chocolate chips, maybe you could add carob chips instead or use 1/2 cup of chocolate chips instead of the whole cup.

The same with nuts. I feel you could delete them or only add 1/2 cup of nuts instead of a whole cup. I think nuts are a great ingredient and I added walnuts because that is what I had available and I only added 1/2 cup and chopped them on the finer side.

There are substitutions for the one egg, but I have not problem adding one egg to this recipe. I suppose you could add egg whites and a bit of oil or eggbeaters. I know there is a flax egg being used also.

Any suggestions on how to make these cookies healthier?

Cookies are done. I have not made these cookies in forever so my memory may be a big foggy. The difference in looks is that they are not as fluffy.
The difference in taste is more of a bread like cookie
What I would do different next time would be to cook them for a shorter period of time to keep them a bit moister. In addition, I think I would weight the flour instead of using a measuring cup to get some consistency. These cookies were very nutty. Fewer nuts would make me happy, as I am not a total nut person. HA!

Here is the original recipe with my substitutions in parentheses.

3/4 cup butter (1/2 cup butter and 4 tsp oil)
1-1/2 cup sugar (28 pkg. of Truvia and a tad less than 1/2 cup of Protein Powder)
1 egg
1 tsp vanilla
1-1/2 cup grated zucchini
2-1/2 cup flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup chopped nuts (I used almonds)
1-cup (6 oz) chocolate chips (I did not use, as I do not like chocolate)

Cream butter and sugar. Beat in egg and vanilla. Mix in zucchini. Stir in flour, baking powder, cinnamon and salt. Stir in nuts and chips. Drop by heaping tsp on a greased cookie sheet. Bake at 350 degrees for 15 minutes or until light brown. Cool on rack. Enjoy. I received this recipe from my mom. She of course bakes much better than I do. Moms are like that.

Camera is dead and I cannot change the batteries. Maybe someone will pop in and change them for me before the cookies are all gone.

I plan to put some of the cookies on a cookie sheet, flash freezing them, and then place them in a Food Saver bag to be popped in the freezer. I will update this post on how well they freeze later.

I hope you try this recipe and enjoy them. My Husband hates zucchini but he always asked for these cookies. I made the mistake one time of not peeling the skin off the zucchini well enough and a piece of the green shred popped out of the cookie. He then realized I had put zucchini in his favorite cookies. Little did he know I put zucchini in his meatloaf.


Sprouting Experiment

September 11, 2010

I was told you have to buy seeds specifically for sprouting. I was also told any ole seed will sprout. I am trying an experiment with Lentils.

I purchased a prepackaged bag of lentils. I rinsed them and placed them in my sprouting jar. I also rinsed and placed in a separate sprouting jar lentils purchased specifically for sprouting.

The only different in this experiment is the jar size. I did not have two large jars available. If I find the one jar needs to be bigger, I will empty my dried crackers and switch it over.

In about 3-4 days, we should have our answer. If there is no difference in sprouting, I plan to buy some chickpeas and try to make sprouted hummus for my lovely daughter.

Do any of you sprout? Do you eat store bought sprouts? If you eat store bought sprouts, is it only alfalfa or do you venture into the mung beans, lentils and the likes?


RAWNOLA

April 25, 2010

1 pear, rough chopped
2 t cinnamon
1/2 t salt
1/2 cup raw agave
1/4 cup pure grade A maple syrup (not technically raw, but used in many raw recipes—use more agave instead if you’d like it to be 100% raw, but the maple gives it a richer flavor)
1 T orange zest
juice of 1/2 orange
1 t vanilla
2 cups soaked raw almonds
1 cup soaked raw macadamia nuts
1 cup pumpkin seeds
1 banana, diced
1/4 cup unsweetened coconut

Soak the almonds and macadamia nuts for at least one hour prior to using.

In a food processor, combine the pear, orange juice and zest, and pulse until chopped. Move to a separate bowl.

Add the macadamia nuts to the food processor, pulse to chop (not mushy, but smaller, even pieces) and add to the pear and orange mixture.

Do the same with the almonds.

Next, in a separate bowl, combine the agave, maple syrup, salt, cinnamon and vanilla and mix thoroughly. Add to the nut/pear mixture and mix well.

Stir in the chopped banana, coconut and pumpkin seeds.

Spread onto Teflexx sheets in an even layer, and use a spatula to break up into larger chunks.

Dehydrate at 115* for 36-48 hours.

Gina says: “It’s worth the wait, I promise.”

Serve with your favorite fresh nut milk or coconut yogurt and berries.

I got this recipe from The Fitnessista:
Rawnola


Carrot Crackers

April 25, 2010

3 cloves of garlic
2 tablespoons ground flax seed meal
1/2 cup almonds (I have also used sunflower seeds and pumpkin seeds since they are cheaper)
salt and pepper
5 small organic carrots

Grind the nuts to make a flour in the food processor.
Grate the carrots (preferably in the food processor).
Combine all the ingredients and process to mix.
Spread the mixture on a teflex sheet on your dehydrator tray and dehydrate at 105* for 10-12 hours.
Flip the crackers after 6 hours and continue dehydrating.
(She usually makes these over night, so she doe not flip them and they come out fine).

I got this recipe from:

Carrot Crackers


Protein Flax Muffins

March 13, 2010

This recipe is from lazedays

3 to 4 egg whites
2tbsp flax meal
scoop of your own fav whey (ON chocolate)
since I like chocolate I added 1 tbsp dutch cocoa powder
splenda to taste

Pop in microwave bowl and zap for 2 min. It looks like it’s gonna over flow but it won’t.

Let cool and rip apart and enjoy like a piece of sweet bread.

My version
205 cals
6g’s of fat
30 mg cholest
135g’s of sodium
7g’s of carbs
1g sugar
4g’s of fiber
32g’s of protein


FRESH AND COLORFUL JICAMA SLAW

September 21, 2009

1 English cucumber, seeded & cut into thin 1” long strips
1/2 lb. jicama, peeled & cut into thin 1” long strips
2 medium carrots, peeled & cut into thin 1” long strips
6 tblspns chopped fresh cilantro leaves
5 tblspns lime juice, preferably fresh squeezed
1 tblspn extra virgin olive oil
1 1/2 teaspoons red pepper flakes
Salt, to taste
Ground black pepper, to taste

Combine cucumber, jicama, carrots, cilantro, lime juice, oil, & pepper flakes and season with salt & pepper.  Toss gently to mix.  Serve immediately or refrigerate for up to 3 days.

Serves 4

Per serving:  80 Calories, 2 g protein, 11 g carb., 4 g fat (less than 1 g sat), 0 mg cholesterol, 2 g fiber, 25 mg sodium

Enjoy!