HEALTHY OATMEAL RAISIN COOKIES

It’s Holiday Baking Season! Let’s start this season off right with a healthy choice.

Oatmeal Raisin Cookie

INGREDIENTS

  • 1 1/3 cups of quick cooking oats or rolled oats
  • 1/3 cup of all purpose flour
  • pinch of salt
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of vanilla
  • 6 tablespoons of room temperature unsalted butter ( margarine may be substituted)
  • 3/4 cup of light brown sugar
  • 1 egg
  • 3/4 cup of dark raisins
  • 1/3 cup of flax seeds

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.
  3. In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.
  4. Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.
  5. Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).
  6. Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.
  7. Cool on the baking sheet for 2 minutes before attempting to remove them.
  8. Now enjoy!
  9. To freeze the dough: wrap it in wax or parchment paper and freeze it as a log or pre-measure it into golf ball sizes. When ready to bake slice the dough ( if it’s a log) or bake the gold ball frozen doughs at the same temperature for an extra 2 minutes longer.

For this an other delicious cookie recipes visit – www,twopurplefigs.com

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.

Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette

Citrussalad

 

 

 

 

 

 

There are special fruits and veggie’s that are specific to a season.  For the winter season, you should be able to find some wonderful grapefruits, lemons, oranges, clementines and tangerines, as well as beets at your grocery store right now.

If you are in the mood for a Citris delight, try this receipe for a quick, nourishing and delicious salad.

WHAT YOU NEED
  • 1 bunch kale
  • 1 bunch lettuce
  • 1 kohlrabi
  • 1 beet
  • 2 carrots
  • 1 grapefruit
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup sunflower seeds or pepitas
WHAT TO DO
  1. Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi, beet, and 2 carrots and chop them into matchsticks (julienne) with a knife or using a food processor. Remove the sections from half of the grapefruit and peel them.
  2. In a small canning jar, combine juice from the remaining half grapefruit (around ¼ cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine (or whisk all ingredients together in a bowl).
  3. To serve, place vegetables on serving plates or in bowls. Top with grapefruit vinaigrette and sunflower seeds or pepitas.

For this and other delicious seasonal receipes visit –  www.acouplecooks.com

 

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.

Garlic Chicken

garlicchickenpic

 

 

 

 

 

 

The ancient Greek physician Hippocrates said “Let food by thy medicine and medicine by thy food.”  Hippocrates was known to prescribe garlic to treat a variety of medical conditions.

Modern science has recently confirmed the beneficial health effects of garlic.  Below is link for a tasty  garlic chicken recipe that will help you add garlic to your nutritional regiment –

http://allrecipes.com/recipe/8652/garlic-chicken/

For this and more garlic based recipe’s visit allrecipes.com

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.

Black Bean and Corn Salad

blackbeansalad

 

 

 

 

 

 

For a healthy and hearty salad, try this black bean and corn salad recipe from the Food Network.  Let us know how you like it!

http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.html

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.

Pan-Seared Salmon with Kale and Apple Salad

pansearedsalmonpicIt’s summer and we are all a bit more conscious about our waistline, but we don’t want to skimp on taste and the feeling full.

If you goal is to eat a hearty meal that will keep you on a healthy course, you will love this nutritional, light and filling recipe !

http://www.foodnetwork.com/recipes/food-network-kitchens/pan-seared-salmon-with-kale-and-apple-salad-recipe.html#lightbox-recipe-image

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.

Bistro Roasted Chicken

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Looking to cook a healthy and filling meal for two?  Take a look at the recipe below and Bon Appetit!

Bistro Roasted Chicken

Ingredients

  • 2 chicken leg quarters (about 1 1/2 pounds)
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 whole garlic heads

Preparation

Preheat oven to 375°.

Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

For this and other delicious healthy meals for two check out – MyRecipes.com

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.