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Chocolate Gingerbread Cookies

Recipe – Guilt-Free Chocolate Chip Ginger Oat Cookies

Feel good about bringing a batch of these holiday cookies to your next social event or workplace. The spices and dark chocolate chips make the perfect combination for a delicious treat. The optional addition of cayenne pepper gives it that extra zing that leaves your company wondering what the secret ingredient is!

1¼ cup oats
1¼ cup whole wheat flour (or almond flour)
¾ cup coconut flakes
½ tsp baking powder
1 tsp cinnamon

1 tsp ginger (fresh grated)

1/8 tsp turmeric
1/8 tsp nutmeg

1/8 tsp cayenne pepper (optional)

½ cup semi-sweet dark chocolate chips (preferably organic)
1 tsp vanilla (preferably organic)
¼ cup olive oil
¼ cup honey
2 eggs

 

1. Combine dry ingredients (except chocolate chips)

2. Combine liquid ingredients

3. Mix dry and liquid ingredients together.

5. Add chocolate chips.

6. Place 1-inch scoops of cookie dough on un-greased cookie sheet.

7. Bake at 350F for 10-12 minutes, or until slightly browned.

8. Cool and enjoy!

Adapted from: http://www.doctordoni.com/2011/01/healthy-new-year-cookies-.html

Picture reference: http://www.sohowsittaste.com/2010/12/chewy-chocolate-gingerbread-cookies.html

vegetables

Recipe – Roasted Fall Vegetable Medley

Try this colorful mixture of fall inspired vegetables as a delicious side dish packed with vitamins, minerals and antioxidants derived from their rich pigments.

Ingredients (Makes 4 servings)

3 medium beets, peeled and cut into 1 inch cubes

1 medium acorn squash, peeled and cut into 1 inch cubes

1 large turnip, peeled and cubed

2 medium carrots, sliced diagonally (medium thin)

1 cup pearl onions, peeled

3 cups broccoli florets (chopped into 1 inch pieces)

1/2 cup olive oil

1 teaspoon dried rosemary

Fresh rosemary (a few sprigs)

Sea salt to taste

Directions

Preheat oven to 425 degrees F (220 degrees C).

Place the beets, turnip, carrots and squash and broccoli in a 9×12 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and sea salt. Stir to coat the vegetables with oil.

Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.

Happy Thanksgiving Turkey Burgers

This recipe is a sure-fire way to celebrate the harvest season while defeating the doom of the impending winter blues. Turkey, kidney beans and whole grains all have boosting effects on our body’s happy molecule, serotonin.

Ingredients:

1 egg white, lightly beaten

1/3 cup low-fat cheese (Cheddar, Monterey jack or Havarti), diced

12 oz lean ground turkey (organic, if possible)

1 cup kidney beans, drained and rinsed

1/3 cup whole wheat breadcrumbs

2/3 cup chopped white or red onion

1/3 cup chopped parsley

1/2 cup whole cranberry sauce (a little extra to top bun)

1 tbsp canola oil

4 leaves leaf lettuce

4 slices tomato

4 whole grain buns, split and toasted

Low fat mayonnaise (to taste)

Directions:

In a large bowl, combine egg white, cheese, turkey, salt, kidney beans, breadcrumbs, onion, parsley, and cranberry sauce and mix thoroughly. Divide the mixture and form into 4 patties. Tuck any pieces of cheese into the burgers with your fingertip to prevent scorching. Heat oil in a large non-stick pan over medium heat. Add burgers and cook 6 to 7 minutes per side or until cooked through. Serve on whole grain buns, top with lettuce and tomato and a small amount of low fat mayonnaise and cranberry sauce (to taste).

Recipe inspired by: www.epicurious.com/recipes/food/printerfriendly/Southwestern-Turkey-Burger-230175#ixzz28AR7IlX5

Sunscreen Salad Recipe

Sunscreen Sweet Potato Salad

This summer salad is packed full of beta-carotene, lutein and lycopene. Enjoy as a healthy meal and support your skin at the same time!

Dressing:

  • 1/4 cup each olive oil and red-wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons hot pepper sauce (or to taste)
  • Pepper (to taste)
  • 4 medium sweet potatoes
  • 4 ripe tomatoes, coarsely chopped
  • 3/4 cup thinly sliced red onion
  • 10 ounces baby spinach, stems removed

 

Directions:

  1. Bake sweet potatoes in an oven at Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato.
  2. Whisk dressing ingredients in a large serving bowl.  Stir in tomatoes, onion. Serve or cover and refrigerate up to 6 hours.
  3. Just before serving: Add spinach; toss to mix.

Pour vegetable/dressing mixture on top of sweet potatoes and serve immediately.