Welcome to My Lab-Oooor-Atory!

Or my kitchen…same thing as far as today’s concerned! Hope everybody has had a great Saturday! I’d say about 60% of my daylight hours were logged in the lab kitchen today! Dang, I totally should’ve puffed flour in my face and took a pic! 😉

Let me first say that I am in no way a baker. I love to bake and I change things around sometimes and add ingredients, but as for coming up with a recipe from scratch? Yeah, I don’t speak that language…yet! But mark your calendars folks, because today was the day Heather made her very own cookie recipe for the FIRST time! Eeek!

But, before we get to the GREAT stuff, how about we look at some of the good eats enjoyed on this sunny (finally) Saturday?

Breakfast was a warm creamy bowl of protein packed “yoats” or “yoatgurt for long” as Janetha would say and a mug of lifeforce coffee.

Protein-Packed Pumpkin Yoats: (serves 1)

  • 1/2 cup rolled oats
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup water
  • 1/4 cup egg substitute
  • splash of vanilla
  • dash of cinnamon
  • 1/4 cup pumpkin

1. Combine all ingredients except pumpkin in a small sauce pan over medium heat and           cook for about 5-6 minutes.
2. In the last few minutes of cooking, stir in the pumpkin.
3. Pour into bowl, combine with your favorite Greek yogurt (I chose Voskos Honey                 Vanilla) and top your heart out!

Toppings: Coconut cream (chilled coconut milk), fresh raspberries, and unsweetened shredded coconut.

After a trip to the store to get some essentials for my baking experiments, I came home and threw together a veggie wrap and a side of Julie’s rutabaga fries.

That’s a Wrap (sorry, couldn’t resist): Whole wheat tortilla, 2 tablespoons roasted pine nut hummus (yumm-o), spinach, carrots, and roasted red pepper.

Rutabaga Fries: 1/2 a medium-sized rutabaga cut into fries, sprayed with cooking spray and seasoned with a touch of salt, pepper, garlic and chili powders, and of course some smoked paprika and baked in a 400 degree oven for about 35 minutes.

Drinky-Drink: 1/2 cup POM Wonderful + 1/2 cup ginger-ale.

Loved these “fries”! Sweet P’s are still my fave, but it was nice to switch things up a bit! If you’ve never tried a rutabaga before, it is a root vegetable (in the same fam with potatoes, carrots, parsnips, etc…) and it has a nice natural sweetness to it that is only enhanced with roasting in the oven! Delish! Julie has a step-by-step video on her blog showing you how to peel, dice, and spice. Check it out here!

After lunch, I pushed up my sleeves and started my cookie creations with some nut buttering! Peanut buttering to be specific!

Look at that creamy goodness!

It’s a bit of a process (ha! pun totally intended) but the end product is so heavenly you’ll forget all about jarred stuff!

Peanut Butter Oat Cookies Biscuits:

  • 1 1/2 cups dry roasted unsalted peanuts processed until buttah
  • 1 medium banana, mashed
  • 4 chopped, pitted dates (about 1/3 cup)
  • 1 egg
  • 1/2 tablespoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • (2nd batch added 1/2 cup rolled oats)

1. Throw all ingredients in food processor and process just until combined.
2. Using an ice-cream or cookie scoop, scoop batter out by 1-2 tablespoons and place on         greased cookie sheet.
3. Bake at 350 degrees Fahrenheit for 8 minutes.

Before

After. Not much of a difference, huh?

Phase 2 included adding 1/2 cup of rolled oats to the batter:

The cookie kept an almost dough-like inside which I liked, but the dates and banana just didn’t do enough for the sweetness. They tasted like little peanut butter biscuits.

Next!

Yeah, I ran out of peanuts! But who cares when you have DARK CHOCOLATE almonds?

Fast forward through the 2 1/2 batches of dry semi-tasty cookies, sticky fingers, and a messy kitchen and behold the beauty of experimental success!

Everything-But-Sugar Oatmeal Cookies: (makes 48 small cookies)

  • 1 cup dark chocolate almond butter
  • 1 banana, mashed
  • 1 egg
  • 1/2 cup applesauce
  • 1 tablespoon coconut oil, melted
  • 1 scoop (30g) chocolate protein powder
  • 1 teaspoon vanilla
  • 1 cup whole wheat pastry flour
  • 2 cups rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup dried cranberries
  • 1/2 cup unsweetened shredded coconut

1. Combine first seven ingredients in food processor and process until smooth.
2. Stir together flour, oats, soda, salt, and cinnamon in a separate bowl.
3. Pour contents of food processor into bowl of dry ingredients and stir until combined.
4. Stir in cranberries and coconut.
5.  Spoon dough out by the tablespoon (I used my cookie scoop) and place on a greased         baking sheet. Wet your hands and flatten the cookie slightly with your fingers.
6. Bake in a 350 degree Fahrenheit oven for 8-10 minutes.

Ok, ok so I got a little proud of my babies and took a TON of pics! What’s funny is that that’s not even HALF of them!

These are not your typical sugary oatmeal cookies. The only sweetness in them comes from the cranberries. I like to think of them as a flour flower child of a cookie and some good natural granola! Thank you again Miss Kayla for the inspiration that started this whole process!

Come on over folks, I’ve got PLENTY of cookies to share!

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36 Responses to Welcome to My Lab-Oooor-Atory!

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