Oatmeal Double Chocolate Cookies

I was first drawn to this recipe because it used whole wheat flours and very little sugar. I also knew I could modify it to use what I already had at home and to make it a little easier in the preparation. The final product was divine. These cookies are dense, chocolately and yet not overly sweet. They are rich in the middle, almost like biting into chocolate fudge. I think my improvements were worth the effort.

You need:

1 stick unsalted butter, room temperature
1/2 c. brown sugar
1/2 c. coconut sugar
1 egg, room temperature
1/2 tsp. vanilla
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsweetened cocoa powder
1 c. old fashioned oats
6 oz. dark chocolate chips

In the bowl of a mixer, cream butter and sugars. Add eggs and vanilla. Mix in flours, baking powder, baking soda, salt, and cocoa powder. Fold in oats and chocolate chips. Drop by tablespoons on parchment-lined baking sheet. Bake 11 1/2 minutes at 350.

Crispy Polenta with Sauce

I love to prepare adventurous meals, but during the school year, our weekdays are often filled with meetings, sporting events, and other calendar fillers. While we enjoy these activities, it often makes it difficult to find weekday meals that are quick and serve this year's intention. This recipe, adapted from a clean-eating cookbook, allowed me to make the polenta over the weekend and simply fry it up and heat up some sauce from the pantry. The kids could not get enough of it, and it soon became a favorite weekday request. If you wish for meat for a heartier meal, use a bolognese sauce.

You need:

1 c. instant polenta
1 tbsp. fresh rosemary, chopped
1/8 tsp. chili flakes
1 garlic clove, pressed
1/2 c. Parmesan cheese
salt and pepper
olive oil
your favorite pasta sauce

Cook the polenta according to the package instructions. Stir in the rosemary, chili flakes, garlic, and cheese. Season to taste with salt and pepper and put into an 8x8 pan lightly greased with olive oil. Let cool and refrigerate at least an hour (I did this overnight). When ready to serve, invert on a cutting board and cut into squares. Sear in a non-stick or grill pan until crispy. Serve with sauce and a sprinkling of Parmesan cheese.

Black Bean Soup

There are a number of changes I've made as intentions for 2017. One is to eat more, which to some may seem the best of intentions, but for me, eating less has had detrimental effects on both my metabolism and overall health. I'm a poor morning eater, often finding myself at 11:00 having had little more than a cup of coffee, and I spend the remainder of the day making up for those calories lost, feeling bloated and full in an uncomfortable and less than satisfying way.

This year, one of my intentions is to eat larger in the AM and smaller by the time dinner comes, affording our bellies a chance to fill and digest in a healthier way. Our dinners, as a result, have been planned carefully, smaller, yet more filling and lighter at the same time, a dynamic difficult yet not impossible to achieve.

The first I tried accomplished this perfectly - a black bean soup made in a double batch to allow for plenty of leftovers for lunch during the week. While I've made a few changes to the original recipe, the idea is the same - clean, rich, and packed with nutrients. And it takes less than 30 minutes to prepare.

You need (for a single batch, serves 4):

olive oil
salt
1 lg. sweet onion, sliced thin
3 cloves of garlic, sliced thin
1/2 bunch cilantro, chopped and divided
1 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. chipotle chili powder
1 cans black beans
1 qt. chicken broth

Heat a few swirls of olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and saute for five minutes. Add the garlic, half of the chopped cilantro, and spices and cook for an additional five minutes. Add the black beans and broth. Bring to a gentle boil and then lower the heat and simmer for twenty minutes. Using an immersion blender or small batches in the blender, puree soup until smooth. Serve with a sprinkling of the remaining cilantro, and, if desired, chopped avocado, plain greek yogurt, cheddar cheese, fresh limes, and tortilla chips.

Blueberry, Lemon, and Poppy Seed Muffins

I love to make multidimensional muffin recipes in my mini muffin pan. Not only do they make great on the go breakfasts, but paired with a hard boiled egg and a cheese stick, they make a great addition to the lunch box. Like all of my mini muffin recipes, I bake 24 right away in the pan. There is usually enough batter remaining to scoop out (using the 1 tbsp. scoop) eight to ten scoops on a baking sheet, freeze until firm, and toss into a freezer bag for a later day. It's a great way to add them all over over time and wow your breakfast guests with four to five different mini muffins on your spread. 

You need:

2 1/4 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 c. sugar

10 tbsp. unsalted butter, softened

2 eggs, beaten

1/4 c. lemon juice

1/4 c. whole milk

1 tsp. lemon zest

1 tbsp. poppy seeds

1 c. blueberries

Whisk the first three ingredients. Set aside. Beat together the butter and sugar. Add the eggs and beat until smooth. Add the lemon juice, milk, zest, and poppy seeds. Slowly incorporate the dry ingredients until combined. Fold in blueberries. Using a tablespoon scoop, scoop into 24 mini muffin tins with small paper liners. Freeze the remaining batter according to directions above. Bake 20 minutes at 375. 

*If you choose to make them as full sized muffins, this will make 12 large muffins. Increase your bake time to 30 minutes. 

My Favorite Guacamole

Because everyone needs a kick butt guac recipe.

You need:

4 ripe avocados, halved, seeded, and peeled

1 lime, juiced

1/2 tsp. salt

1/2 tsp. cumin

1/2 tsp. cayenne

1/2 red onion, diced

3 Roma tomatoes, seeded and diced

1 clove garlic, minced

1 tbsp. chopped fresh cilantro

Mash the avocados and lime. Add the remaining ingredients. Stir and let sit one hour at room temperature before serving. 

Freezer Breakfast Burritos

Breakfasts during the school week can be hard. I want the kids to be filled up with hearty protein-based meals, but there are only so many dishes of scrambled eggs I can feed them before they get bored. Breakfast burritos are a great alternative. As long as you roll them up tight, seal them in plastic wrap individually, and then seal them air tight in a freezer bag, they'll be good for a month or two, and are perfect to throw in the microwave for a filling and fast breakfast. 

This is the basic recipe for eggs, tomatoes, and cheese, but you can add in anything you like, such as precooked sausage (or breakfast sausage - just be sure to cook it first and then add the remaining ingredients), other vegetables, different cheeses - the possibilities are endless. 

You need:

6 flour tortillas, fajita sized

1 tomato, chopped

1/3 c. red onion

6 eggs

6 tbsp. shredded cheddar

In a skillet, saute the onion in a little butter or olive oil. Add the tomatoes and cook for one minute. Whisk the eggs together with a little salt and add to the pan. Cook until scrambled. Let cool a little. Spoon evenly among the tortillas. Top each with a tbsp. of cheddar. Roll up tightly, seal each in plastic wrap, and place together in a freezer bag. Freeze until ready to use. To use, reheat in the microwave for about 2 minutes. Serve with sour cream and salsa or fresh cilantro and plain yogurt.

Pumpkin Spice Granola

My little guy loves pumpkin. He also loves granola. When I came upon this east recipe in Family Circle, I knew I could double it and fill up my glass jars with a perfect granola for weekday mornings.  The recipe below is for one batch.

You need:

2 c. old fashioned oats
1 c. pumpkin seeds
1/3 c. extra virgin olive oil
1/3 c. honey
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. dried cranberries

Mix all ingredients until combined. Spread in a single layer on a baking sheet. Bake for 30 minutes at 350 degrees, stirring halfway. Cool completely. Mix in cranberries. Store in an airtight container.