I'm constantly experimenting with different smoothie recipes for the boys. Sometimes they're good. Sometimes not so much. Today's recipe was a success so I'm excited to share. I'm always secretly pleased with myself when I manage to whip up something using clean ingredients and hear a "Mmmmmm!" from each of the boys. All three of them loved it! Yay for me!
I only say "for the boys" because both Jeremy and I make our morning smoothies differently. His get extra protein and mine more veggies and spices, but we'll cover those another day. These are perfect for the kiddos. The blueberries worked their magic in making the spinach incognito, the mango and pineapple mixture gave them a perfect "pina colada" taste and the honey made them sweeter, although I'm tempted to either omit the honey or just add half a tablespoon next time.
I love to use blueberries in a lot of the smoothies I make for the boys not just because they're so delicious and nutritious, but also because they make it easy to hide spinach or kale in them without the boys realizing it. I'm sure that knowledge would somehow prevent them from gulping them down so happily. I haven't built up the nerve yet to test my theory.
Breakfast Smoothie (for the boys)
Makes 3 glasses
1 cup frozen mango/banana mixture
1/2 frozen banana
1/2 cup frozen blueberries
1/2 cup frozen chopped spinach
1/4 cup old fashioned oats
1 cup coconut water
1 cup unsweetened vanilla almond milk
3/4 apple, peeled & chopped
1 tbsp chia seeds
3 ice cubes
1 tbsp honey *optional
River asked if a friend could spend the night just before dinner a couple nights ago. Although I like to treat the kids to dessert after dinner most days, I don't make a habit of having something for them every evening. However, since we had a guest, I thought it would be a good idea so off to the pantry to see what was on hand.
A can of garbanzo beans and dark chocolate chips. Hmmm.
In the past, a can of garbanzo beans definitely would've been glanced over when scouring the pantry for dessert ideas. However, several months ago I came across a recipe for this yummy chocolate chip cookie dough dip using garbanzo beans. I don't recall which blog I'd found it on, but the poster suggested baking the mixture to make blondies. It fascinated me because there wasn't any flour in the recipe at all, just the protein packed beans. Anyway, that's where I got the idea, but since I couldn't remember the blog, I did a search on Pinterest (surprise, surprise) which led me to Jami Nato of The Nato's blog. Great idea. Great recipe. Will definitely be making these again soon. The only change I made was using half the sugar. I figured with the chocolate chips in them, I might be able to get away with it and sure enough, I did! River's first comment (or reaction rather) was "Mmmmmmmm!" Success. The whole batch was eaten that evening. Jeremy complained that I shouldn't have bragged about the yummy dessert I was making if I wasn't planning to make a bigger batch. Oops.
But shhhh.....don't mention the beans to the kiddos. I'll try to keep that a secret for as long as I can. (Just like not telling them about the spinach I hide in their smoothies.)
Jami, the blog owner who posted the recipe, suggested tannies might be a good name since they're really not so blonde. I concur.
Servings: 9-12 piecesIngredients:1 can garbanzo beans, drained & rinsed2 tsp vanilla extract1/4 c. almond butter1 egg1/4 c. oats (I used Old Fashioned)1 T. ground flaxseed1 tsp
baking soda1/8 tsp baking powder1/2 tsp salt1/2 c. brown sugar1/2 c. dark chocolate chips1/3 c. chopped almondsDirections:Place garbanzo beans in food processor and pulse just until broken up. Add vanilla and almond butter, mix. Add egg, oats and flaxseed and process until thoroughly mixed. Scrape down sides, if necessary. Add sugar, salt, baking soda and baking powder, mix. Add chocolate chips and chopped almonds and mix by hand. Pour mixture into 8x8 pan greased with coconut oil (or grapeseed oil). Bake at 350 degrees F for about 40-45 minutes. Remove from oven and let cool before cutting and serving. Best served warm. Note: I keep whole flaxseed in the freezer and grind it up as I need it since it tends to stay fresher longer. However, since I grind them up in my food processor, I would've had to clean out the bean mixture I had already started blending since I forgot to grind the flaxseed first. Soooo, needless to say, I was too lazy to do all that so I just threw in the whole flaxseed
and hoped it was enough to grind them up in the mixture. Next time I'll be sure to remember to grind them up first. Also, I cooked mine for about 45 minutes, but next time thinking closer to 40 minutes for a more brownie-like texture. I'd say these came out with more of a cake or bread-like texture. Original recipe courtesy of The Nato's
I had a craving for something sweet yesterday so I just started pulling things out of the pantry hoping I had all the ingredients I would need for SOMETHING, anything yummy (preferably in the cookie category).
One of my favorite features of AllRecipes.com is the ability to search by ingredients. I just type in a few of the ingredients I have or want to use and voilà, they provide me with a list of recipes to choose from. In this case, I searched for recipes including oatmeal and peanut butter, knowing I would substitute almond butter, of course. These were a fun twist to the classic peanut butter cookie. I like to mix it up and try different cookies. Sometimes they're good, sometimes not so much, but these were AMAZING!
I'm both happy and sad to report that this entire batch of cookies has been eaten. Happy they were enjoyed [and are no longer here to tempt me] but sad that I let their heavenly deliciousness cloud my motherly judgement and allow myself, Jeremy and the boys eat the ENTIRE batch within 24 HOURS. Did I mention this batch made at least 3 dozen cookies...yes, THREE dozen.
All in moderation...
Almond Butter Oatmeal Cookies
- 1/2 c. coconut oil (expeller pressed)
- 1/2 c. butter
- 3/4 c. packed brown sugar
- 3/4 c. white sugar
- 1 c. roasted almond butter
- 2 eggs
- 1 c. all-purpose flour
- 1/2 c. whole wheat flour
- 2 tsp baking soda
- 1 tsp salt
- 1 c. Old Fashioned oats
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, sift together flour, baking soda and salt. Set aside.
- In a large bowl, cream together coconut oil, grapeseed oil, brown sugar, white sugar and almond butter until smooth.
- Beat in eggs, one at a time, until well blended.
- Pour dry ingredients into wet ingredients and mix. Mix in the oats until just combined.
- Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 12-15 minutes or until just lightly browned.
- Let cookies cool on wire racks and store in airtight container.
Makes approximately 3 dozen cookies.
Another amazingly delicious snack found thanks to Pinterest. These little bites of goodness are so good, it's almost like you're eating cookie dough...without the guilt. I didn't process the almonds too much so it was more of an Almond Roca texture. Fabulous! One batch barely lasted two days.
Healthy Cookie "Dough" Bites
- 1 1/3 cup roasted almonds
- 2/3 cup Old Fashioned oatmeal
- 1/4 tsp ground cinnamon
- 1/8 tsp sea salt
- 1/4 cup honey
- 2 tsp pure vanilla extract
- 3 tbsp dark chocolate chips
- In a food processor, process the almonds, oatmeal, cinnamon and salt to a fine meal.
- Add the honey and vanilla and process to combine.
- Next, add the chocolate chips and pulse just to combine.
- Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer or refrigerator.