Monthly Archives: July 2012

Cookies for Breakfast? Yes, please!



Today I made a variety of breakfast cookies after finding the recipes on pinterest.  These cookies are sugar free, flour free, egg free and dairy free, but still quite yummy.  I made the original, peanut butter and carrot cake versions, but I do plan to make other variations in the future. 

Since these all call for banana, and my eldest gets bad stomach aches from bananas, I want to make a tropical version using mangos and coconut next.  I posted the recipes below, noting the changes I made to make them the healthiest they can be.  The kids like them so I’m sure these will soon become a staple in our house. 

The original recipe made 10-12 cookies.  I liked this recipe the best and was disappointed that none of us liked the carrot cake cookies 😦  I was out of all spice though so maybe that would have made them better.  I also used baby carrots because that’s what I had, so maybe that made a difference too.

Original Breakfast Cookie Recipe:

  • 1 1/2 cups oatmeal, quick or old fashioned
  • 2 ripe bananas, mashed with fork until creamy  
  • 1 cup unsweetened applesauce
  • 1/3 cup raisins, or or dried cranberries (I would love cranberries but can’t find any without added sugar)
  • 1/4 cup chopped walnuts, toasted (we had to leave these out due to allergies)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon (we used ceylon cinnamon, which is real cinnamon, because of it’s lower coumarin content, health benefits, and better taste) 

Preheat heat oven to 350 degrees.

Mix vanilla extract & cinnamon into the applesauce.
Blend applesauce mixture with all other ingredients & let sit for 10 minutes
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.
Bake approx. 30-35 minutes, or until golden & done.
Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
When completely cool store in a covered container.

Peanut Butter Breakfast cookie:

  • 2 ripe bananas, mashed until smooth & creamy
  • 1/3 cup peanut butter ~ creamy or chunky 
  • 2/3 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 1/2 cups quick oatmeal
  • 1/4 cup chopped nuts (peanut, walnut, or your favorite)
  • 1/4 cup carob or chocolate chips (**optional)- I was out of carob chips and didn’t have time to make chocolate chips so we left these out. 

Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla  the extract ~ mix again until all are completely combined.
Add in the oatmeal & nuts to the banana mixture & combine.  (** add the optional carob / chocolate chips at this time if you want them mixed throughout)
Let dough rest for 10 minutes.
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.
Bake cookies approx. 30 minutes, or until golden brown & done.  Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they’re still warm)
I got these recipes from here if you would like to get the carrot cake cookie recipe or any others.  I also got the picture from here since my camera battery decided to die tonight.





The kids thought that our bun recipe would be good to use for runzas and it was, after I messed it up a bit.  I completely forgot to add the eggs which ended up making it turn out perfectly!  So I will make it that way from now on.  This recipe made 13 runzas at approximately 400 calories a piece (in case you were wondering).  Rated a 4 by all!

2 cups lukewarm water
6 TBSP whole milk, lukewarm
4 TBSP honey
4 tsp active dry yeast
         combine these and let sit for 5 min.  It should more than double in size
7 cups white whole wheat flour (we used Ultragrain brand)
3 1/2  tsp salt
5 TBSP unsalted butter, cold and grated on cheese grater
          mix with fingers until small clumps form
          put yeast mixture into flour.  Mix completely and then kneed in mixer (with
          dough hook) for 5 min. or by hand for 8.  Cover and let sit for 2 hours. 

2 lbs ground beef
1 onion chopped
salt and pepper to taste ( I used quite a bit)
1 medium cabbage chopped
               Grease a large cookie sheet with real butter.  Place 6 pieces of dough on the cookie sheet and flatten them (like small pizzas).  Place 1/13 of the filling on top of each one, leaving 2 inches of dough around the perimeter.  Top with another smaller piece of flattened dough and bring up the sides, pinching the dough to keep it in place.  Place an egg and some water in a bowl and stir, then brush onto the top of each runza.  Bake at 375 until golden on the top, approximately 20 minutes.  If you want a cheese runza, cut the runza open after it has baked and add some slices of colby cheese.  Microwave for 30-60 seconds.  These can be refrigerated or frozen and heated up later (on busy days when you don’t have time to cook).

Healthi(er) Snow Cones



It’s the 4th of July and every year there is a parade and activities for kids at the fountain near our house.  Since I grew up in this neighborhood (in the same house actually) I have been going to this little celebration since I was 5.  Call me a party-pooper but I was just not in the mood for the crowds this morning. 

So for the first time I let the kids walk the 2 blocks down to the parade by themselves.  It wasn’t long before I got the phone call I should have been expecting- “Mom, can I buy a snow cone?”  Of course Tropical Sno was set up, and let’s face it, there is nothing yummier on a warm summer day than a Mai Tai Tropical Sno.  But then I thought quickly of the refined sugar in those things and what that does to my 10 year old.  According to the Tropical Sno website the small contains 36 grams of sugar, the medium has 54 grams, and the large has a whopping 72 grams of sugar!  I said no, we’d make them at home and surprisingly I didn’t get any arguments.  I ran across this recipe on a while back and luckily I had an ice shaver and some juice concentrate in the fridge. 

Now I know, juice is full of sugar too.  I try to avoid drinking very much fruit juice but I would much rather have my kids flavor their occasional snow cones with fruit juice than with white sugar (used by tropical sno) or corn syrup (used in most other snow cone syrups).

2 parts juice concentrate (100% real juice) and 1 part water.  That’s it!  It makes a syrup consistency that works perfectly on shaved ice.  The kids loved it.  I used the non-frozen concentrate but I’m sure frozen would work fine too.

Quick and Easy Chicken Nuggets and Mac and Cheese



In less time than you can heat up the oven and bake frozen chicken nuggets from a bag, (and no matter what the commercials say they are NOT good for you) you can make your own chicken nuggets.  Simply chop up raw chicken, roll it in white whole wheat flour and salt (add any other seasonings you like but plan is just as good) and cook it in a little coconut oil.  Coconut oil is a good choice because it’s a healthy oil and doesn’t add any flavor (like olive oil would).

Homemade mac and cheese is just as quick and easy.  It only takes me one minute longer than making the box kind.  Just cook up some whole wheat noodles (my kids like spiral or shells).  Drain and add a couple TBSP of butter and some milk, 1/2 a cup or so, and boil until the butter melts and milk cooks down a bit.  While it’s boiling cut up some small chunks of mozzarella and colby cheese.  OK, here’s where the extra minute comes in- throw the noodles in a bowl, add the cheese, and microwave for one minute.  Stir it up and serve.  Yes, it’s different than the junk from the box and yes my kids complained that it was different.  But the other day they had some friends over and I overheard my youngest telling her friend how this mac and cheese was way better than the stuff from the box.  I didn’t think I would EVER hear her say that!