Posts tagged easy recipe
Recipes
Easy Healthy Recipe: Sunrise Morning Cookies
Enjoy a Healthy Recipe for Nutritious, Protein-Packed Cookies for On-the-Go Daily Nutrition
January 22nd, 2013 | 6:00 AM
We all have those mornings where we just don’t seem to have enough time to sit down for breakfast. It’s important as Moms to start the morning with a nutritious, protein-rich meal. Finding the time to serve a healthy recipe that is equally simple enough to comprehend in the morning – especially when the school bus is out front or we’re rushing to catch a flight – these Sunrise Morning Cookies are the quick and healthy grab-and-go bite you’ve been looking for.
Snack on these Sunrise Morning cookies morning, afternoon or night for a delicious alternative to sugary processed food or store-bought sweets. Easy to prepare, these cookies are lightly sweetened and packed with healthy ingredients like pistachios, apricots, oats and flax seeds. Plus, there’s hemp seeds in there for that added dose of protein that will really help to jumpstart your morning routine. When a recipe is this easy to prepare, there’s no excuse for serving little ones anything but the best – prepare these cookies ahead of time (maybe on the weekend or late at night) and serve them up hot with a glass of milk.
Sunrise Morning Cookies {by Kristin Marciochi}
3 Tablespoons ground flax seed mixed into 9 Tablespoons room-temperature water
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon ground ginger
2 1/2 cups rolled oats (not instant)
1/2 cup vegan butter
1/4 cup coconut oil
3/4 cup coconut palm sugar (or golden brown sugar)
3/4 cup cane sugar
3/4 cup finely diced dried apricots
1/3 cup dried cranberries
1/4 cup golden raisins
1 Tablespoon raw hemp seeds (optional)
1/2 cup shelled roasted pistachio nuts
1. Preheat you oven to 375 degrees.
2. Make your flax seeds and water. Set aside.
3. Mix all dry ingredients (from flour to oats). Set aside.
4. In a large stand mixer, blend vegan butter, coconut oil, and sugars on medium until mixture is lightly whipped and golden.
5. With mixer running on low, add 1 cup of dry ingredients at a time until all are incorporated.
6. Add in the dried fruits, hemp seeds and pistachio nuts just until incorporated.
7. Using two large spoons, scoop up about 2 – 3 Tablespoons of dough and form into a ball.
8. Flatten out slightly and place on a baking sheet lined with parchment paper, spacing cookies about 2 inches apart. Repeat until all the dough is used.
9. Bake for 17 minutes, or until golden on top. Allow to cool for at least 5 minutes before removing the cookies from the baking sheet.
Kristin Marciochi is a Washington-based teacher. She strives to make family meal time as easy, healthy, and enjoyable as possible and to keep nutritious cooking fun. Her blog, www.shelfishness.blog.com, focuses on vegetarian cooking, great books, and new music.
In The District
Favorite Fall Recipes Perfect for Thanksgiving
In the spirit of warming up this Autumn, we've found some delicious recipes with plenty of Fall flavor.
November 15th, 2012 | 10:39 AM
Instead of hibernating and storing up on food during the colder months, we bundle up in cozy sweaters and scarves, turn on the heater, and indulge in two months of holiday feasts. These meals are often shared with our dearest friends and family, with heaping servings of turkey, green beans and mashed potatoes. But as busy Moms, we want something nourishing, warm and tasty for our families every night of the season!
Whether you’re looking for a quick, hearty dinner or an alternative to your traditional side dish, we’ve found you tons of variations of your favorite Fall foods – everything from Turkey Potpie to Mashed Purple Sweet Potatoes, Brussel Sprouts with Bacon and Chestnuts, and Pumpkin Creme Brûlée. Here are a few of our favorite family-friendly Fall dinners, but browse all the others we’ve found to make your holiday meal planning a little easier!
Roasted Pumpkin and Smoked Blue Cheese Lasagna
Prep Time: 20 Minutes; Cook Time: 60 Minutes
Image and recipe courtesy of NaturallyElla.com
Ingredients
- 1 pie pumpkin
- 1 tablespoon olive oil
- 1 small red onion
- 1 cup ricotta
- 1 egg white
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ½ cup crumbled smoked blue cheese
- 6 lasagna noodles
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 375˚.
- Take pumpkin and cut off top. Slice in half and scoop out the insides, reserving seeds for roasting. Cut each side in half and from there, cut each quarter of pumpkin into 1″ strips. Continue to cut pumpkin in to 1″ cubes and slice off shell on each piece. Cut pumpkin pieces in to ½” pieces.
- Dice the onion and toss with 2-3 cups pumpkin and olive oil. Roast for 20-25 minutes or until pumpkin is beginning to brown and is tender.
- While pumpkin roast, stir together ricotta, egg white, salt, and pepper. Set aside.
- Bring a pot of water to a boil and cook lasagna noodles until tender.
- In a small sauce pan, heat butter over medium-low. Once melted, whisk in flour and cook for 1 minute. Whisk in milk and continue to cook until sauce has thickened. Remove from heat and stir in blue cheese.
- To assemble lasagna, pour ¼ of the blue cheese sauce at the bottom of an 9 x 6 pan. Layer lasagna noodles on top followed by ½ the ricotta, ½ the pumpkin mixture, and another ¼ of the blue cheese sauce. Repeat once more and for the final layer, add lasagna noodles, the remaining blue cheese sauce, and finish with mozzarella cheese.
- Bake for 20-25 minutes. Cheese on top should be lightly browned.
Carrot Soup with Orange & Taragon
Prep Time: 20 Minutes; Total Time: 35 Minutes
Image and recipe courtesy of bonappetit.com
Ingredients
- 1 tablespoon butter
- 1 1-pound bag classic-cut peeled carrots
- 3/4 cup chopped onion
- 3 cups low-salt chicken broth
- 1/2 cup orange juice
- 1 tablespoon brandy
- 2 teaspoons chopped fresh tarragon
- Fresh tarragon sprigs
Instructions
- Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, for about 8 minutes. Add broth; cover and bring to a boil. Reduce heat, uncover, and simmer until carrots are tender, for about 10 minutes.
- Working in batches, puree soup in blender until very smooth. Return soup to pot.
- Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend.
- Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.
Baked Apple Cider Doughnut Holes
Prep Time: 10 Minutes; Cook Time: 10 Minutes
Image and recipe courtesy of feastie.com
Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 teaspoons cinnamon
- 1 large egg
- 2/3 cup brown sugar
- 1/2 cup apple butter
- 1 tsp vanilla extract
- 1/3 cup honey
- 1/3 cup apple cider
- 1/3 cup plain yogurt (I used plain nonfat Greek yogurt)
- 2 Tbsp canola oil
- canola cooking spray
- 2 Tbsp unsalted butter
- 1/4 cup sugar
- 1 Tbsp cinnamon
Instructions
- Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt, and canola oil. Pour the wet ingredients into the dry ingredient mixture and whisk until just incorporated. Don’t over-mix – a few lumps are okay.
- Using a tablespoon or cookie scoop, fill a 24-hole mini muffin pan with the batter; fill each hole only 3/4 of the way, or you’ll end up with huge mini muffins (maxi muffins?). Bake for approximately 10-12 minutes and cool on a wire rack.
- While donut holes are still warm, melt butter in a microwave safe dish. Combine cinnamon and sugar in another dish. Using a pastry brush, very lightly brush a tiny bit of melted butter onto the top of each donut hole, then dip the top of the muffin in the cinnamon sugar mixture. Roll the donut hole in the cinnamon sugar to coat the sides and top. Serve warm or at room temperature.
