Unbelievable Peanut Butter Cookies (Gluten Free)

This recipe came from my mom.  (Thanks Mom!!).  This is the coolest recipe for peanut butter cookies I've ever seen.  Takes, literally 2 minutes to whip up and then just a few minutes in the oven.  You will read the ingredients below and go "WHAT!? That can't possibly work!" Well, I assure you, it does.  This recipe is so fast and so delicious that it is my standby for cookies in a hurry.  We make them (even my culinarily-challenged hubby) regularly. No funny ingredients you don't need.  Just pure peanut buttery goodness.

Ingredients:
1 Cup Natural Peanut Butter
1/2 Cup sugar
1 egg
(That's it!)

Method:
-Mix all ingredients together with a wooden spoon until it takes on a firm doughy texture.
-Shape into 1" balls and place about 1.5 inches apart on a cookie sheet.
-Press slightly with a fork.
-Bake 350'F for about 10 minutes (this will vary from oven to oven, start watching them around 8 minutes.  They will be done before you think they are)
-Let cool slightly
-Serve.

Makes about 1 dozen.

Nutrition Info per 1 cookie
147 Calories | 10g fat | 11g carbs (8g sugar, 1g fiber) | 4g protein

*I've also made these with chocolate chips in them...divine!!
** You might look at these nutrition facts and wonder how these are a "healthy alternative".  To that I have two responses: 1) No matter how healthy you are eating, you still deserve a treat once in awhile.  2) Look at the ingredients - no added fat, using natural peanut butter reduces added sugar, no added preservatives...all just good wholesome stuff...maybe just don't eat the whole batch :P

Pineapple Stir Fry with Tofu

Tonight I was feeling stuck trying to figure out what to have for supper.  It's summery outside but we BBQed last night, I didn't feel like something baked in the oven, or something heavy like stew or hot like soup.  Naturally my mind went towards a stir fry.  I didn't feel like a typical Chinese stir fry that is loaded with salt and soya sauce.  I looked through my fridge, found I had an array of fresh produce and invented this recipe:

1/4 cup (or more or less) slivered almonds (or peanuts, or cashews, or a nut of your choice)
3 tbsp vegetable stock
3 tbsp teriyaki sauce
1 tsp soya sauce
1/2 tbsp honey
1 tsp sriricha sauce (available cheaply at grocery stores everywhere)
1 tbsp of an oil of your choice (I used coconut oil)
1/2 block firm tofu, cubed
2 cloves garlic, minced (or 1 tsp of jar garlic)
5 chives (or a few green onions), chopped
1 sweet pepper, diced
1/4 can baby corn
1/4 cup sweet peas
1/2 cup (or more) fresh pineapple, cut into small chunks
1/2 tsp dried basil (or a some fresh basil leaves, sliced)
1 tbsp lemon grass paste
2 tsp finely grated ginger
Small handful chopped cilantro

1) In a DRY wok (or large frying pan), toast the nuts over medium heat until fragrant and slightly browned. Remove from pan, set aside
2) In a small dish stir together vegetable stock, teriyaki sauce, honey, soya sauce and siricha. Set aside.
3) Heat oil over medium heat in wok.  Fry the tofu until slightly browned.  Remove from pan, set aside.
4) In remaining oil, sauté the garlic for a minute (don't let burn) and add all the rest of the vegetables, pineapple, basil and lemon grass paste.  Stir fry until the pepper starts to soften.
5) Pour the sauce over the mixture in the pan and add the nuts.  Stir fry for about 5 minutes or until the veggies are cooked, the sauce has reduced slightly and thickened and the mixture is aromatic.
6) Stir in the cilantro and serve over a bed of hot rice or quinoa.

This was delicious! I served this in a bowl lined with a bed of fresh spinach, topped with quinoa (cooked in veg. broth instead of water) Wonderful and summery!

Sorry, no picture...again!  I'm being really bad at remembering to photograph my meals.  I PROMISE TO GET BETTER!

Nutrition Info for half the stir fry (This serves 2 hungry people or 3 less hungry people):
396 Calories | 23g fat | 23g carbs (5 fibre, 18 sugar) | 20g protein

(Note* almost ALL the fat in this comes from the oil and the nuts, remember - these are GOOD fats [assuming you are using a good quality vegetable or coconut oil])

Vegetable Miso Soup with Noodles

This was a recipe I made up tonight.  Was delicious. As this is my first time making it AND it was invented on the spot, measurements might be slightly off.  When I make it again, I'll confirm the measurements AND take a picture (oops).

1 tbsp sesame oil

1/2 medium onion

1 tsp minced garlic (from a jar) or 2 cloves, minced

8 cherry tomatoes halved or 2 medium tomatoes chopped

6 cups water

2 vegetable bouillon cubes

1/2 can chopped baby corn

1 tsp grated fresh ginger*

1 bunch green onions or about 10 chives, chopped

1/2 block firm tofu, cubed

1 bag (the small bag, forget the weight) baby spinach

2 pieces longlife noodles

2 tbsp white miso paste

1-2 tsp sambal oelek (optional)

In a large pot sautee the onion and garlic and tomatoes in the oil until tomatoes collapse and the onion is soft and translucent.

Add the water, the bouillon cubes, the ginger, and baby corn and bring to a boil.  Simmer for 5 minutes.

Reduce heat to LOW (make sure it's not boiling anymore) and add everything else.  Stir and keep warm but not boiling until the miso dissolves, the spinach is wilted, and the noodles are soft.

Serve.

Be sure to stir your portion as the miso settles.

{Note: When I was making this, I forgot I had intended to put in some shredded carrot and a shredded nori (dried seaweed) sheet. Next time.}

Nutrition Info per approx 1.5 cup serving:

130 Cal | 5g fat | 15g carbs (2g fiber, 2g sugar) | 6g protein

*Tip!  I keep a knob of fresh ginger root in my freezer.  This way I always have the delicious and fragrant flavour of fresh ginger without ever worrying about it going bad.  Just take it out of the freezer and grate it on a ginger grater or on the fine side of your cheese grater.  Makes a delicious powdered ginger, much better than the flavourless store-bought type.

Delicious Homemade Hummus

After you've made homemade hummus once - you'll never go back to the store-bought variety.  This takes, literally, 5 minutes (or less) to make.  It's also WAY tastier than the ones you pay for at the store as well as being a fraction of the cost to make.

Ingredients:

1 can of chickpeas (or cooked dried ones - but canned is easier), drained and rinsed
1/4 cup Tahini  (this is readily found at the supermarket but I recently found it at the Bulk Barn for much cheaper)
3 Tbsp lemon juice
2 Tbsp Olive Oil
2 Cloves of garlic (or approx 1 tsp of Jar Garlic)
Salt and Pepper to taste
2-3 Tbsp hot water.

Put everything but the salt, pepper and water into a food processor.  Blend until smooth.  Add salt and pepper and 2-3 tbsp hot water (to thin mixture slightly) mix until smooth.

This recipe leaves plenty of room to be modified.  I haven't done any modifiers yet (as I LOVE this version) but I'm sure that adding different herbs/spices would be fabulous.  I'm thinking some sambal oelek or chipotle for a zing.  Roasted red peppers.  Roasted onions/garlic.  Man, the possibilities are endless....

Nutrition per 1 tbsp (approx)

33Cal | 2g Fat | 3g Carbs (1g fiber, 1g sugar) | 1g Protein

Thai Green Curry

Thai food is  a very nutritious, delicious, different way of ensuring you're getting all your veggies.  I make and experiment with this dish frequently.  It doesn't always turn out the same but it is always delicious!  The heat/flavour of your green curry will depend greatly on the brand of green curry paste you are using (or if you make the paste yourself). I have a recipe for the paste that I've not yet tried, but when I do - you'll be the first to know :)

Here's the basic recipe I use for my green curry (feel free to experiment and alter to your heart's content)

1 pkg firm tofu
1 tbsp of green curry paste (or more - the brand I have is very authentic and very hot so I don't need much - if you have a name-brand/mass produced version, these tend to be milder so you may want to use 2 tbsp -or more if you like it very hot...play around with it.)
1/4 tsp salt
2 cans LITE coconut milk
1/2 cup vegetable broth
1 medium eggplant, diced
1 red pepper, diced
1/2 cup frozen peas
1/2 can bamboo shoots (optional)
Any other veggie you feel would go well
1 tbsp brown sugar (or to taste)
1tbsp lime juice
salt to taste

-Drain tofu between two paper towel lined plates for 30 mins.
-Cut tofu and eggplant into 3/4 inch cubes
-In large saucepan, heat 1 tbsp oil over medium heat; fry curry paste and 1/4 tsp salt for two minutes.  Stir in coconut milk and broth; bring to boil.
-Add tofu, eggplant, peppers, bamboo shoots, and any other veggies you like (okra, green beans are good choices) but NOT the frozen peas; and brown sugar.
-Reduce heat and simmer, covered; stirring occasionally until eggplant is tender.
-Add peas; simmer 3 minutes. Stir in lime juice and salt to taste.
-Serve over jasmine or basmati rice.


I forgot to take a picture of this but next time I make it I'll be sure to add a photo of this colourful dish.

Nutrition Data (per approx 1 cup serving - excluding rice)
234 Cal | 16g fat | 14g carbs (3 fiber, 5 sugar) | 11g protein

Marrakesh Stew

In our endeavours to eat more and more vegetarian food and less and less meat I have been experimenting with several different vegetarian dishes.  (I will make a separate post about the gradual shift to vegetarianism another time).  One of the many fantastic dishes is this curried Moroccan stew

Here's the recipe:

Marrakesh Stew

2 onions, chopped

2 carrots, chopped

2 cups vegetable stock

2 cups lite coconut milk

1 tsp cinnamon

1/2 tsp cayenne pepper*

2 tbsp curry powder

2 tbsp ground cumin

1/2 tsp tumeric

2 white potatoes, cubed

1 sweet potato, cubed

1 small eggplant, cubed

6 cloves garlic, crushed

2 green peppers, diced

1 red pepper, diced

1 zucchini, diced

2 cups cooked or canned chick peas

3 tbsp raisins

2 tbsp toasted coconut

sea salt to taste 

1.  Put the onions and carrots in a large pot with 1/2 cup vegetable stock and cook over medium heat until onions soften a bit - about 3 minutes.
2.  Add the coconut milk and the spices.  Cook for 1 minute while stirring.
3.  Add the white and sweet potatoes and the rest of the stock.  Cover and let cook 5 minutes.
4.  Add the remaining ingredients (except the salt), stir, cover and cook until vegetables are just soft, about 20-30 minutes.
5.  To bring out all the flavours, season to taste with a pinch or two of sea salt.
6.  Serve over cooked, brown rice or quinoa

*You might find that 1/2 tsp cayenne is too much.  This dish has quite a zing.  Not burn-your-face-off hot, but definitely spicy.  Next time I'm going to try with a bit less cayenne (and cumin perhaps) to see if that helps bring out the rest of the flavours.

Nutrition Info per approx 1 cup (excluding rice/quinoa)

230 Cal | 6g fat | 37g carbs (7 fiber, 13 sugar) | 7g protein

Back on track - Happy 2012

Wow, it's been awhile since I posted to this blog.  Time just gets away on a person...who knew that work, home, pets, husband, holidays, life could all be so time consuming :P.  Tomorrow I start back to work after a [much needed] 2 week break.  In honour of a new year it's time to get back on track of eating healthy and, where possible, low-gi and more vegetarian.  We all know that the holiday season can wreak havoc on healthy eating habits...delicious baked goods abound, candies, hors d'oeuvres at parties, huge meals designed to satisfy (and overstuff).  Today my husband and I purged our cupboards of all the goodies and junk food and went shopping to resupply our kitchen with supplies for nutritious and delicious meals and snacks.  I told the hubby I was going to make a list to stick to our fridge of all healthy meal and snack ideas...instead of just doing so in Word I'm going to do so here to share with you as well.

Breakfasts:
-1/2 cup low- or no-sugar added Muesli with 1/2 cup low fat milk or plain yogurt
-Homemade porridge (made with 1/3 cup Old Fashioned -not instant rolled oats) - top with some cinnamon and low fat milk, or plain yogurt, or a tbsp of REAL maple syrup, or fruit (fresh, dried, frozen - your choice)...try to avoid the hefty amount of brown sugar that is so tempting.
-Sourdough toast with Almond butter (or other nut butter)
-Scrambled egg white (add some veggies or salsa if you like) and a piece of toast
-Turkey bacon, cheese, fried egg on a sourdough English muffin.
-Frozen fruit, plain yogurt, and OJ smoothie
-One bran muffin with a piece of cheese or babybel or a small low-calorie yogurt
-A breakfast cookie (recipe to come on this blog - after some experimenting with the recipe)

Lunches:
-A whole-grain tortilla spread with peanut butter and a banana rolled up inside (also good as a breakfast or a snack) - can also spread some cream cheese and roll with some veggies inside (roasted red peppers are a good choice).
-A combo platter of crackers and cheese and some fruit and veggies and low calorie, low sodium cold cuts
-Canned salmon (deboned..unless you like the bones, supposedly good for you but super gross...to me anyway) mixed with a tad of low calorie mayo and some green onions on a wholegrain pita
-In a pinch Smart Ones (from Weight Watchers) TV dinners are ok - but not too often as they are often laiden with sodium.  These frozen meals are actually really tasty.
-1/2 a pita with hummus, sprouts and other veggies of choice inside makes a nice salady-sandwich
- Sourdough or wholegrain sandwiches with nutritious fillings grilled on a sandwich maker or indoor grill
-Salad with a simple balsamic and olive oil dressing - topped with some finely chopped apple, a few pecans and a bit of low fat feta.

Dinners:
-Grilled chicken, nicely seasoned, on a bed of wholewheat egg noodles (tossed in olive oil and basil) topped with a low calorie red pasta sauce - salad on the side.
-Vegetarian Thai curry with low-fat coconut milk
-Vegetarian Chili 
-Split pea soup
-Other homemade soups
- Pizza (I made a killer taco pizza - toppings were pizza sauce and salsa mixed together, vegetarian taco "beef", green onions, cheddar cheese and topped with yogurt (after it was out of the oven, of course)...most excellent!
-Sourdough or wholegrain sandwiches with nutritious fillings grilled on a sandwich maker or indoor grill
-Tofu or lean meat stirfry  (mind the sodium in the sauce options.)

Snacks: 
-Crackers and cheese
-Any hand-sized piece of fruit (or handful of berries)
-Small handful of nuts and/or seeds (dry roasted, unsalted)
-Fruit2Go (or other brand of fruit leather - made with REAL fruit and NO added sugar)
-Granola bar (making sure it has low sugar and high fibre)
-Pita chips
- Taco chips (baked or low-sodium if possible) and salsa
- Small yogurt cup (add some All-Bran or other fibre if possible)
-Veggies and hummus or tzatziki for dipping
-Small piece of 70%+ dark chocolate (if the craving hits...and it will)
-1% cottage cheese and some berries and/or cinnamon

These are just a few ideas, as I think of things I will continue to add to this list.  Breakfasts and Lunches are the ones I need most help with as those are the ones that we usually just fend for ourselves - dinner is easier as it's a meal for more than just me and I don't struggle too often.