{Healthy} 3 Ingredient Cookies

On one of my recent Pinterest pinning sprees I came across this recipe for healthy 3 ingredient cookies. They looked pretty delish, and it seemed like they would be a good balance between my love of baking and sweets and my goal to eat healthy.

Here is my version:

Mash 2 very ripe bananas in a medium bowl
Add 1 cup of quick cook oats
Add 1/2 cup mini chocolate chips

Mix well and bake at 350 degrees for 15 minutes

This recipe was super easy and delicious! Next time I am going to experiment with adding peanut butter to change up the flavor and add some protein.

Enjoy!

Some Like It Hot...

Their food that is! I know I do. Last night's dinner, Chipotle Mac and Cheese, had the perfect amount of spice and really hit the spot. I just love the smoky hot flavor of the canned chipotles in adobo sauce that are used in this recipe.

Here is the recipe:

Chipotle Mac and Cheese
Serves: 12 (freezes well)
Source: Aunt Kathy--thanks for the recipe!

1 16 oz. package elbow macaroni
3 c. whole milk
1/2 c. butter
1/2 c. minced onion
4 cloves garlic, minced (I love using my garlic press--so easy!)
3 chipotle chilies in adobo sauce, finely chopped (Mexican food aisle)
6 tbsp all purpose flour
1 tsp paprika
Salt
Pepper
2 c. shredded extra sharp cheddar cheese
1 c. shredded monterey jack cheese

Directions:

Cook the pasta in lightly salted water until al dente, about 8-9 minutes

Preheat oven to 350 degrees

Spray a 9x12 baking dish with cooking spray and put macaroni in the bottom of the dish. Put milk in a saucepan and heat over low-medium heat until hot but not boiling.

In another pan (I used my macaroni pot to save a dish that would have to be washed) melt the butter. Cook onions, garlic, and chipotles until onions are translucent. Whisk in flour 1 tbsp at a time and let cook for about 3 minutes, whisking constantly (it is super important to cook your roux, otherwise your mac and cheese will taste like raw flour). Whisk in hot milk about 1/2 c. at a time. Stir in paprika and salt and pepper to taste.

Bring the mixture to a simmer (do not boil), whisking constantly until sauce is thickened.Whisk in the cheeses about 1/2 c. at a time and stir until sauce is smooth, thick, and creamy.

Pour the sauce over the macaroni in the baking dish and gently stir to combine. Cover with foil and bake for about 40 minutes until bubbling and macaroni has absorbed some of the sauce. Uncover and bake 10-15 more minutes until the top is brown and bubbly.

We served this mac and cheese as our main dish and had steamed veggies on the side. Although the mac and cheese was not part of our healthy eating plan, it was really delicious. Plus life is all about balance right? It's not like I eat whole milk mac and cheese every day! I decided to make this recipe because I had some leftover canned chipotle chilies in adobo sauce from this spicy bean burrito recipe and I didn't want them to go to waste. By the way the spicy bean burritos are quite healthy and delicious--definitely check them out too!

P.S. Shhhh...nobody tell my pretty little red plates that they are not so good for photographing food. Their feelings would be hurt.

Enjoy!

Baked Apple Oatmeal "Muffins"

One kind of unfortunate symptom I am having from pregnancy is not sleeping well. I am pretty restless during most nights, and every morning on this amazing long weekend I have woken up early. Don't get me wrong I am not complaining. Overall I feel amazing and am having such a positive experience. If a little tossing and turning is included, oh well. But anyway, the point is I took advantage of being up at 7am (gasp) this morning to make some delicious baked apple oatmeal muffins. 

They were very dense yet super moist, which made them more like the consistency of baked oatmeal than a regular muffin. Many of the traditional ingredients were substituted for healthier alternatives, creating a reduced fat and calorie muffin. Now I wouldn't say that this muffin is necessarily health food, but it is definitely a healthier option. 

Baked Apple Oatmeal Muffins

makes approximately 12-15 muffins, recipe adapted from Fearless Homemaker

Ingredients

1 1/2 cups old fashioned oats

1 1/4 cups whole wheat flour, sifted

1/2 cup packed light brown sugar

1 teaspoon baking powder

OOPS here is where I see I was supposed to add 3/4 teaspoon of baking soda. That didn't happen. I guess another symptom I am having is pregnancy brain, seriously I am a scattered hot mess most of the time these days...Hmm well omit the baking soda if you want baked oatmeal cups like I made, add the baking soda and I bet you will get a fluffy yummy muffin. Oh my...

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 cups unsweetened applesauce

3 tablespoons canola oil

1 egg white

1 tablespoon 100% pure maple syrup (not the pancake syrup you have in your pantry)

1 apple (variety of your choice--I used Fuji) diced

Topping:

1/4 cup old fashioned oats

1 tablespoon light brown sugar

1/4 teaspoon cinnamon

1 tablespoon butter, melted

Directions

Preheat the oven to 400 degrees and prepare your muffin tin by filling with cupcake liners.

In a large bowl combine the first 7 (dry) ingredients and use a fork to combine. In a second smaller bowl combine the next 4 (wet) ingredients. Stir wet ingredients into the dry ingredients and mix until combined. Add diced apple and mix in. Fill muffin cups 3/4 full (or all the way if you want to try my crazy method of no baking powder because they won't rise).

In a separate bowl combine the topping ingredients and sprinkle on top of the muffins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. 

Here is what I ended up with:

I was so sad to realize when I was in the middle of this post that I left out one of the most important ingredients. Although, I have to say they still turned out pretty well. More like oatmeal less like muffin. Next time I will add the baking soda though because I bet they will be even more delish as a fluffy muffin. 

If you give this recipe a try let me know how it turns out! 

Power Breakfast

I generally eat pretty healthy (although I did just finish some chick fil-a---nuggets and salad, so not too bad!) but now that I am preggo I am trying to be even more conscious. It makes me feel good to know that I am giving my baby the best vitamins and nutrients that I can.

Breakfast is always a hard meal of the day for me to plan. I need something quick and easy because I am always running late (no matter how early I get up--I can always seem to waste my time in the morning) and I don't want anything that is going to be too heavy. That being said I try and have some kind of protein to help me stay full.

This week I decided to try something new, which I have named my power breakfast, for the good clean protein and energy it provides.

My power breakfast consists of wilted spinach with scrambled egg whites and one slice of Ezekiel bread (this is an awesome company--I love their products and mission. Check.them.out) with olive oil butter spread. It's actually really delicious...I promise! 

Here is how I make it:

In my pan I warm some butter flavored grapeseed oil (I order this from WildTree) and I add a handful of spinach. Once the spinach is mostly wilted I pour in some of the liquid egg whites. Make sure you look for a brand that is 100% all natural egg whites. Some brands have other fillers and yucky stuff in them. Add salt and pepper to taste and scramble the egg whites mixing them into the wilted spinach. While this is cooking I toast a slice of Ezekiel bread which I top with Olivio. I have this with a glass of calcium added orange juice. I don't drink milk (except this insane new craving of a childhood favorite--steamed vanilla milk--this is what I have been spending my Christmas Starbucks gift cards on...strange.) so I have been trying to get lots of calcium in other ways.

Side note: I started buying Olivio because I felt like it was a good alternative to other low fat butter spreads since it is made with olive oil. However, when you look at the packaging you see that it is actually still 60% vegetable oils. I am thinking I am going to switch to regular butter. I would rather have the full fat and calories in moderation than hydrogenated artificial ingredients, plus regular butter is  so delish!

So what do you think? Would you be willing to give power breakfast a try? It is super quick and probably takes a total of 5 minutes to make. What do you enjoy for breakfast?