Ridiculously Easy and Healthy Oat Chocolate Chip Raisin Drops

This one has no sugar or flour…OR EGGS. Wait, what? How is this possible? You got me, but it worked and here they are…delicious, warm, and gooey. I got it from this awesome blog, and added a little bit to it. I’m amazed at A) How healthy these are (just choc chips + raisins for sweetness), B) How easy it is (took me 5 minutes to assemble), and C) How good they are! You can play around with the recipe, add or subtract, have fun with it! And you don’t have to feel guilty eating them. A healthy, nutritious (delicious) snack awaiting your baking:

Prep Time: 5 minutes
Baking Time: 12-16 minutes

Ingredients

2 large bananas
1 tsp cinnamon
1 cup oats
handful of raisins
small handful chocolate chips [optional]

Directions

Pre-heat oven to 350 degrees F
Mash up the bananas til they’re smooth and gooey

Mix bananas with oats in a medium-sized bowl
Pour in the cinnamon and then fold in raisins and chocolate chips

Place little rounds on a greased cookie sheet and place in oven for 12-16 minutes

Deeeeelicious!

And that’s it. What’s an easier baked good than that? PLUS with it being so healthy! I’m very happy I found this recipe and I have a feeling I will be frequenting it. Cheers! And stay hungry and fit!

BONUS KITTY PIC

Sleepy Sajah

Apr112013

Pretty Darn Healthy Enchiladas

So I got this McDougall Quick and Easy Cookbook from one of my clients who so generously and sweetly gave it to me. We both have a passion for cooking (hers having a more professional side of actually owning a restaurant) and so one day she gave this book to me as a gift “just because.”

And she specifically pointed out a recipe, “Spanish Rice Enchiladas.” As usual, I diverted somewhat from the recipe because I think you should make each recipe your own. I ended up making another batch right after because Chris was still hungry for more. Check it out–it made for two meals for two!

I ADDED CHEESE

Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: About 4-6 normal people (makes 10-12 enchiladas)

Ingredients

1 cup rice (cooked, I use a rice cooker)
1/2 yellow onion
5 oz. spinach
beans of your choice (we had white)
1/4 cup water
1 tbsp soy sauce
1 tsp cumin
1 clove garlic
1/4 block cheddar cheese (can be any kind but I lurve cheddar)
10 to 12 corn or flour medium tortillas (we used both kinds)
1 can enchilada sauce (16 oz)
salt & pepper
avocado (optional)

Directions

Pre-heat oven to 350 degrees
Chop up that onion. Doesn’t have to be fine pieces, but small enough to eat comfortably in the enchilada

Put the water and the onion in a saucepan and stir. I put some garlic in there too. Heat the onions up until they’re soft
Once onions are soft, put the spinach in the saucepan. I added some salt and pepper here to season it up because I love flavor.
Grate a good amount of cheese, depending on how cheesey you want your enchiladas

Once the spinach is softened, take the saucepan off the heat.
Stir in the rice, cumin, and soy sauce. Make sure it is all mixed around so it’s well-balanced

Pour 1 cup of the enchilada sauce on the bottom of your casserole dish
Put the rice-onion mix and cheese down the center of your tortilla

Roll the tortilla and have the folded side placed down. Keep doing so until casserole is full like sardines in a can.

Pour the rest of the enchilada sauce atop the enchiladas
Put in the oven for 30 minutes. This number worked perfectly for me. Just make sure the tortillas are cooked and the cheese is melted, which it most certainly should be
If you’d like, which I always do, chop up some avocado and put it on top

They are messy and delicious. The above picture is the second batch I made after Chris still wanted more. It’s that easy to do. We got to enjoy them while watching a great episode of Chopped All-Stars, where our girl Sunny Anderson won. Anyways, this is a quick, DELICIOUS (seriously) recipe full of fiber and protein to enjoy with others. And there will probably be leftovers too, just don’t eat them 30 minutes before a workout like I did the next day.

Drool attack

BONUS KITTY PIC

Sajah and I both cried while I cut up the onions. For some reason, Nymeria didn’t. I felt so bad, but didn’t think I should give him human eye drops.

Cheers!

Apr042013

Spinach Feta Pie Recipe [NO CRUST]

This is another one pointed out to me by Mary Kate and it took two tries to get it just right. The second try was delicious and I hope to make it again and again–it’s healthy, nutritious, filling, and yummy! Though the ingredient list may look long, it really does not take much time at all! The recipe comes from here . Check it out:

Prep Time: 15-20 minutes
Cooking Time: 20-25 minutes

Ingredients

10 oz frozen spinach
1/2 cup scallions
2 tbsp dill
2 tbsp parsley
1/2 cup feta
2 tbsp grated cheese (something akin to Romano, Parmesan, etc)
1/2 cup whole-wheat flour
1 tsp baking powder
2/3 cup milk
1/2 tsp salt
2 eggs

Directions

Pre-heat oven to 400 degrees and oil up your cooking pan (I used a bread tin)
Thaw out the spinach. Cut up the dill, parsley, and scallions.

Beautiful chopped herbs/veggies

Mix the feta, parsley, dill, spinach, scallions, and grated cheese into the pie/bread dish

Beat the two eggs
In a medium bowl, mix the flour, baking powder, eggs, milk, salt, and olive oil

Pour into the pie dish with the rest of the ingredients and mix it around. Feel free to put in some pepper or other spices in that you would like as well

Ready for the oven

Pop it into the pre-heated oven for 20-30 minutes. Mine took closer to 30 minutes. Just keep checking on it to see if, when you put a fork in the center, it comes out clean of batter.

And that’s it! It takes no time at all to whip up and it’s a very rewarding meal to cook. Try it out–and you can even use fresh spinach too, depends on what’s best for you. Cheers and enjoy!

BONUS KITTY PIC