Charisophia




I’m no Betty Crocker

April 29th, 2009

Now that I have a big kitchen I’ve started to experiment more with recipes. I usually don’t follow recipes exactly. I always change them- usually to make them healthier. My sister-in-law, Christi, gave me a cookbook by Jessica Seinfeld called Deceptively Delicious. I am loving all of the recipe experimentation. So far I’ve made chocolate chip cookies wth chickpeas, oatmeal raisin cookies with zucchini, macaroni and cheese with cauliflower, scrambled eggs with cauliflower, tofu nuggets, and sweet potato pancakes. Most have been winners with the hubby (he’s the closest thing I have to a child’s palate), with the exception of the tofu nuggets, even I couldn’t eat those.

Yesterday I made my second round of chocolate chip-chickpea cookies, which I have appropriately renamed chocolate-chick cookies (that sounds better to little ears). Since I made them yesterday evening, about half have been consumed by Brad, my mom, and both my big brothers. Apparently they were a hit. They are a little spongy, like a cake cookie, but tasty none-the-less. You’re getting good fiber too! I figured some of the nutritional value and it comes out to about 3 grams of fat per cookie in a 3 dozen batch. They aren’t necessarily healthy, but they are definitely a healthier alternative if you really need something sweet.

Since I don’t own the recipe I can’t publish it here, but if anyone would like it, I’d be glad to email it to you.

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Another healthier recipe I just did was a basic banana muffin recipe that I turned into my own. The recipe is as follows:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup agave nectar
  • 1/4 cup ground flax seed (could also use oat bran)
  • 1/4 cup rolled oats
  • 1/4 cup wheat germ
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-3 bananas, mashed
  • 1 cup skim milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract

Mix or sift all of your dry ingredients in one bowl and mix your wet ingredients in another. Then combine the two and mix until combined, but be sure not to over mix.  Pour batter into a greased muffin pan and bake at 350 degrees for 15-18 minutes or until muffins spring back when lightly touched.