I was really in the mood to bake yesterday, but didn’t exactly have the time so I made the dough yesterday stored it in the fridge and baked up the cookies today. I wanted to make something healthy that tasted really yummy so I found a recipe for Super-Charge-Me Cookies They were a little more crumbly then I had anticipated, but the sweet maple flavor made up for the mess! I think that my favorite part about these cookies is that I can make the same cookies each time, but put different mix-ins.
I changed a couple of things in the recipe based on the ingredients I had in my pantry.
1/3 cup dried chopped apricots and dried cranberries
1/4 cup chopped almonds
1/3 cup white chocolate chips
1 tsp baking powder
1/3 cup flax meal
1/2 cup maple syrup
3 Tbsp peanut butter (can be any nutbutter)
1 1/2 tsp vanilla extract
2 Tbsp canola oil
Preheat oven to 350 degrees. Mix all dry ingredients (oats, flour, salt, cinnamon, dried fruit, nuts, chocolate chips, and baking powder) in a large bowl and mix well. In a separate smaller bowl combine the flax, syrup, peanut butter, vanilla, and oil and mix together until smooth and combined. Once all of the wet ingredients are combined, pour over the dry mixture and stir until completely moistened but be careful not to over mix! If you want to refrigerate the dough over night like me to bake at a later date, simply put the dough into a plastic container and store in the fridge. Otherwise divide the dough into large cookies and shape into round cookie shapes on an ungreased cookie sheet. Bake for 10 minutes.
While I was baking, I made myself a light lunch…because I simply had to try the Super-Charge-Me cookie dough!
I then went to work…and forgot to take a picture of my outfit! Oops. I work tomorrow and I promise I will post my outfit then.
After coming home I was tired and ready to put on some PJs and make a quick dinner. Pasta sounded quick and easy, so I whipped up a batch of veggie pasta with homemade pasta sauce. Last time I made the sauce I didn’t give a very detailed “how-to” so here is the step-by-step process:
Chop up about 1/4 cup onion (or more depending on your preference) and 1 or 2 garlic cloves. Place in a pan on medium heat. Stir until the onions and garlic become translucent.
I added salt and pepper and fresh basil to the onions and garlic and stirred for 1 minute.
Add one giant can of tomato puree (not tomato sauce) and stir occasionally for about 10 minutes. This is where you can get creative and add whatever you think should go in your pasta sauce. I add ground red pepper for spice, salt and pepper to taste, Italian seasoning, and oregano….to me, oregano is what makes pasta sauce taste Italian.
Put on top of your pasta dinner!
When I eat pasta I like to use a little tip I call “Volumize with Veggies.” I feel like it is soo easy to go overboard and load up my plate with way more than a serving of pasta. By filling my plate with veggies, I am getting vitamins and nutrients without that heavy weighed down feeling in my stomach. When I do this, I steam a bunch of veggies (tonight it was kale, spinach, cauliflower, artichoke hearts, and broccoli slaw) put the veggies on the bottom, top with Al Dente’s whole wheat flax blend pasta, then top with sauce. Filling and nutritious!
Brian really likes to have garlic bread with his pasta, but all of our bread went moldy 🙁 so I got creative and made garlic pita! I took half of a Joseph’s pita, topped it with garlic, mozzarella, and parmesan. He said it was a great sub for the real stuff.
After dinner, Brian and I watched the finale of Next Food Network Star and now are ready for bed. Gotta get some beauty rest before we start the week!
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