Oatmeal Raisin Pecan Cookies

Ingredients

• 1 1/2 cups pecans
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup dark brown sugar, lightly packed
• 1 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned oatmeal
• 1 1/2 cups raisins

Directions

1. Preheat the oven to 350 degrees F.
2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
4. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
5. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

*In cooking, little details can make a big difference in flavor. When I bake with nuts, I often toast them first to bring out their flavor.
*For larger cookies, drop 3 inch mounds and bake for 20 minutes.
*For chewier cookies, allow them to cool on the pan.

Hanukkah Spirit

Adam and I had a little dinner party this past weekend and we are in the Hanukkah spirit! We made miso cod, potato latkes, and brussel sprouts. For dessert, I made this layered cake which is always a hit. It's super easy and you don't even have to turn the oven on...

All you need is:
-1 package of famous chocolate wafer cookies, looks like this (http://www.walmart.com/ip/Nabisco-Famous-Chocolate-Wafers-9-oz/17670785)
-2 cups heavy whipping cream
-1/4 cup sugar
-1 tsp. vanilla extract

BEAT cream, sugar, and vanilla with mixer on high speed until it becomes thick like whip cream.

SPREAD whipped cream onto each wafer, stacking as you go, then frost the whole cake with remaining whipped cream.

REFRIGERATE for 4 or more hours. Cut at an angle (so you can see the layers) to serve.

Snow Crab

Lately I've been eating a lot of Snow Crab. Adam got me to try it and now I'm a huge fan. It's so lean... in fact, the nutrition numbers look a lot like my protein powder! We buy ours in the frozen section at Sam's Club. That's broccoli from our garden (look at the deep green) and quinoa... a feel good meal :)

Last night Grandma Betty, Aunt Marilyn, and Uncle Marshall came over for dinner. The first picture is a smorgishborg of crackers, gruyere, cheddar, aged salami, aged trout, apricots, and honeycomb. I love an appetizer like this one :) The second picture is Adam's famous Mongolian beef, brussel sprouts, and brown rice. It's so nice to live in a town with so much family!

On the go breakfast/snack ideas

My friend Brittney reached out to me for some new snack ideas. I wanted to share my newest favorites with all of you that are looking to change it up! To be honest, they are not the most photogenic ideas (hence why I did not include pictures) but I promise they are all very tasty and healthy. All five ideas are also gluten free, if that matters to you...

1) Peanut butter yogurt

2 TBSP peanut butter
2 TBSP plain nonfat greek yogurt 
2 rice cakes

It makes the peanut butter go further and gives you added protein. To avoid sogginess, I recommend assembling it right before eating so you may need to make the mixture at home, put it in a tupperware, and bring the rice cakes on the side.

2) Overnight oatmeal

1/2 cup plain nonfat greek yogurt
1/4 cup oats (regular or GF)
1/4 cup plain almond milk
1 TBSP coconut
1 TBSP goji berries
1 TBSP chia seeds 
1 tsp cinnamon

Mix all of the ingredients in a mason jar or tupperware. Set in the fridge overnight and you are ready to go in the morning. I recommend making it your own by switching chai seeds for hemp hearts or flaxseed.... coconut for honey or maple syrup... goji berries for raspberries or raisins... cinnamon for pumpkin pie spice or nutmeg... almond milk for coconut milk or soymilk... the possibilities are endless! Add protein powder, nuts, cacao nibs, I could go on all day...


3) Protein shake

1/2 banana
1 cup plain almond milk
1 scoop protein  (I use Raw For Life, vanilla)
4 cubes of ice
1 handful of spinach or if you want something sweet do 1tsp cinnamon instead

Again, make it your own and switch it up. With the protein powder I use, I find it's best to blend it right before consuming. Otherwise it becomes very thick and not so appetizing.

4) Dry roasted edamame

A serving (1/4 cup) gives you 130 calories, 4g fat, 10 carbs, 8g fiber, 1g sugar,  and 14g protein!!!

There are two flavors: lightly salted and wasabi and I like to mix the two together. I like hot foods and the wasabi flavor are VERY hot... you'll have smoke coming out your nose if you eat them alone. Consider yourself warned :)

5) Apple and string cheese

Apples are in season and they are delicious! My favorites are organic pink ladies and organic honey crisp. Slice them really thin and make perfect bites with string cheese... I love the combination. Pears are great too!

Happy snacking!

Balance

Most of us indulged yesterday and if you are anything like me you had a headache and felt the effects of too much sugar! Check out my clean eating post-thanksgiving: Quinoa, apple, 1 egg + 2 egg whites, and brussel sprouts. I am pretty much obsessed with brussel sprouts right now. All you need to do is cut of the ends, cut them in half, mix them with EVOO, salt and pepper and bake for 25-30 minutes at 400 degrees. I recommend mixing them around every 10 minutes. Also, don't worry if some of the leaves fall off... they taste like little chips!

Perfect pies

Check out Haley's perfect pies! Blueberry, pumpkin, and apple... yum yum yum

Chia seed drink

Adam has been reading the book Born to Run. Although he has not been doing any running (love you hunny), he has gotten inspired and started making this drink which is basically honey, lemon, and chia seeds which expand in liquid over time. You will not find any soda in our house, only the drink of the Tarahumara people :) I think it is the perfect drink after Thanksgiving! Very refreshing and detoxifying...

Elizabeth Street Cafe

Elizabeth Street Cafe is one of my favorite restaurants in Austin. They have a garden in the back and Adam and I watched the place being built as it is three doors down from his old house. To the right is a rice vermicelli bowl with roasted mushrooms, grilled tofu, lettuce, herbs, cucumber, carrot, peanuts, and a jalapeno dressing. It's a feel good kind of meal!

Healthy pancakes

They have the consistency of pancakes and taste like almond butter. Better yet, they are good for you and there is no guilt involved! 

Serves 1

For the pancake:
1/4- cup egg whites
1/4+ cup oatmeal
1/4 cup cottage cheese
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon

Slightly adjust depending if you like thin or thick pancakes. I usually do a pinch more oatmeal :)

For the toppings: 
I like to use Justin's vanilla almond butter (exclusive to Whole Foods) and some type of fruit. 

Enjoy! 

Shrimp ceviche

This past weekend Adam's parents and their friends threw us a 'welcome to Texarkana' party. My parents, sisters, brother-in-laws, nephews, aunts, uncles, and grandparents all came and we had so much fun showing them our life here in Texarkana. Below you will see one of the many delicious appetizers we enjoyed AND I just had to show everyone the adorable signs that were made in our honor. Thank you to everyone who came to see us and our town and to everyone who all who helped put on the par-tay ;)

 

Uchi

Last weekend Adam turned 30! We celebrated his milestone birthday in Houston with our good friends Allie and Eric, Kim and Mitch, Prexy and Tapan. Good friends, delicious food, spin class (check out revolution studio-go Kim and Mitch!), pure barre, AND our hotel was dog-friendly so Winnchester made the trip too! We had a blast! The first night we went to Papas Steakhouse and Adam got his kobe filet. The next night we went to Uchi and this is what I want to highlight on ;) We have been to Uchi and Uchiko in Austin. Uchi Houston is 30% Uchiko Austin and 70% Uchi Austin. Basically just the best of both worlds!!! We had an outstanding meal and they actually now have a cookbook which has turned into Adam's bible... truly it's an art book. Enjoy the pics! 

Pic 1: biendo tempura shrimp spring roll, nuoc mam, grapes
Pic 2: yokai berry atlantic salmon, dinosaur kale, asian pear, yuzu
Pic 3: maguro sashimi and goat cheese bigeye tuna, pumpkin seed oil, fuji apple
Pic 4: machi cure smoked baby yellowtail, yucca crisp,
marcona almond, asian pear, garlic brittle
Pic 5: peanut butter semifreddo apple-miso sorbet

Vegetarian Chili Rellenos

I have found there are many dishes I would not order out but when it's homemade I thoroughly enjoy. This is one of them...

(Serves 6)

• 6 large poblano chiles
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 jalapenos, seeded and chopped
• 1/2 red bell pepper, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 28 ounce can black beans, drained and rinsed
• 1-3 tsp hot sauce, to taste
• 12 ounce Pepper Jack or Monterey Jack cheese, coarsely grated
• salt, to taste
• freshly ground black pepper, to taste

(We also added cranberries and pecans)

Preparation:

Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.
Remove pan from heat and stir in black beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
Set up grill for indirect grilling and preheat to medium. Arrange the chillies on the grill away from the heat. Cook until chillies are tender and cheese is browned and bubbling, about 30 to 40 minutes.
Remove from grill and serve at once.

(We did ours in the oven)

Butternut squash soup a la Adam

I've noticed a pattern... I pick out a recipe and shop for the ingredients... then Adam actually makes it the recipe. He enjoys cooking and I'm happy being the sous chef. So when something turns out well, I will remind him I found the recipe. When something doesn't turn out well, I also remind him I found the recipe. It's a team effort and we both are involved no matter what the outcome is... this turned out to be an outstanding soup that got better with each day. We've been eating it all week and I've already decided this will be one of our contributions to Thanksgiving dinner ;)

Picture one shows the soup garnished with toasted coconut, cashews, and scallions.

Pictures two shows the soup garnished with goat cheese and parsley.

Ingredients

• 3 to 4 pounds butternut squash, peeled and seeded
• 2 yellow onions
• 2 McIntosh apples, peeled and cored
• 3 tablespoons good olive oil
• Kosher salt and freshly ground black pepper
• 2 to 4 cups chicken stock, preferably homemade
• 1/2 teaspoon good curry powder

Condiments for serving:

• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana

(serves 6-8) 

Directions

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a blender in batches. Add some of the chicken stock and coarsely puree. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Sushi

I'm dreaming about this right about now. Thanks to Papa Dave and Rhona who took us to their sushi place last month in Dallas! Adam and I sure do need to learn how to make our own...

Fresh and simple

A meal from Loomis Farms, our CSA, and our very own garden! I love sweet potatoes and the fresh radishes were a nice change... we stacked them with goat cheese and herbs on a gluten free cracker. Our lettuce is delicate and delicious ;)

Bean burger

A couple nights ago Adam and I looked at each other at 6pm and said, 'what's for dinner?' I found a recipe, changed it a bit, and we loved them so much we're ready to make them again... today!
 
Serves 3

• 1 1/4 cup garbanzo beans
• 2 cups spinach
• 1/4 cup sun-dried tomatoes (thinly sliced)
• 1 shallot
• 3 garlic cloves
• 2 tablespoons EVOO
• Salt and pepper
• Bread crumbs (whole wheat)
• 1 egg 

1. Thinly slice the shallot and sautée in the olive oil for two or three minutes.
2. Thinly slice the garlic and sautée with the shallot for about a minute.
3. Add spinach and sun-dried tomatoes and cook until the spinach is wilted, about two or three minutes.
4. Season with salt and pepper.
5. Mash the cooked garbanzo beans and add the sautéed spinach and sun-dried tomatoes. 
6. Whisk the egg and lay out the bread crumbs.
7. Assemble 3 patties, dip in egg mixture, then bread crumbs.
8. Pan fry until golden brown, about four or five minutes on each side. 

So, that's the patty. We enjoyed it with lettuce (from our garden, yes!), tomatoes, goat cheese, avocado, and the leftover garbanzo beans. 

Homemade granola

I much rather make my own granola with healthy ingredients than buy it at the store where they (usually) add all different kinds of corn syrup and preservatives. For my birthday my parents gave me a terrific cookbook... barefoot contessa, back to the basics, fabulous flavor from simple ingredients. It's been a hit! This granola will be a staple in our home and over time I'm sure I'll start switching the fruits, nuts, etc. This recipe was actually for granola bars but it pretty much came out to be granola ;)

2 cups old-fashion oatmeal
1 cup sliced almonds
1 cup shredded coconut
1/2 cup wheat germ
3 tablespoons unsalted butter
2/3 cup honey (I may cut this a little next time)
1/4 cup light brown sugar (I may cut this a little next time)
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries

1. Preheat oven to 350. Butter a 8X12 inch baking dish.
2. Toast the oatmeal, almonds, and coconut on a baking sheet and bake for 10-12 minutes, stirring occasionally, until lightly brown. Transfer the mixture to a large mixing bowl and add the wheat germ.
3. Reduce the oven temperature to 300.
4. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture.
5. Add dates, apricots, and cranberries and stir well.
6. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake from 25-30 minutes. Cool for at least 2 hours before cutting into squares. Serve at room temperature.

P.S. The batter is delicious! 

Pad Thai

I love Pad Thai and have never tried to make it... turns out it's really easy and I'm sure a lot healthier for you. Next time we're going to try and make our own sauce :)

Cheese plate

Thanks, mom, for the gorgeous cheese platter you selected and sent us!

Pumpkin smoothie

One of my classmates posted this recipe and it looked so good I gave it a try. Feel free to substitute and make it your own!

1 banana
1/3 cup organic canned pumpkin purée
1 TBSP almond butter
2 dashes cinnamon
2 dashes nutmeg or pumpkin pie spice
1 tsp vanilla extract
1 scoop vanilla protein powder (I used hemp)
Unsweetened almond milk- enough to cover the ingredients

Blend and enjoy!

Garden update

Almost ready to eat!

Post run protein

I love using tuna or egg salad in a bell pepper. It adds great crunch and is packed with vitamins. Try getting more veggies in by using cucumber slices as crackers, celery sticks as pretzels sticks, and peppers as bread.

Also, I wanted to follow up on the soup I posted about yesterday. It was terrific day two. I'd recommend making it the day before you want to eat it.

Soup

It's chilly here in Texarkana and time for soup! Adam and I tried one of Andrew Weil's recipes and found it to be quite good. Weil is one of IIN's teachers and he is well known for his many books and idea to combine alternative and convention medicine. What we changed in the recipe was almond milk instead of soymilk, added some more seasonings, and ultimately blended it all together to make it a puree. Oh, and we added goat cheese on top for a creamy and tasty treat. We complimented the tomato soup with cornbread and parmesan toast for dipping. Check out the recipe...
http://www.drweil.com/drw/u/RCP00226/Creamy-Tomato-Soup.html

Ruff ruff

Recently our dog, Winnchester, has been begging (I mean BEGGING!) for veggies. Maybe it's the new food regime my sister-in-law, Haley, has him on. You're not the only one who needs more veggies... Check out this Harvest Mix by Live Smart for your four-legged friends!

Presentation

Y'all sure are a quiet group. Feel free to comment :) To get the conversation going, whose presentation is better? Adam and I prepared half the sweet potato fries sweet (brown sugar and cinnamon) and half salty (salt and pepper). Half the squash was seasoned Cajun style and the other half was lemon pepper and garlic salt. The tomatoes were served with goat cheese and were so juicy and creamy. My sister, Julie, told me the key to cutting goat cheese is to use floss... works like a charm... try it out!

Slow down

One month ago today I moved to place I had not heard of just two years ago. What a warm welcome I have received and how lucky I feel today and always. Living in a small town has many perks. Rush hour does not exist and the pace of life is slower and calmer. Perhaps this week you can take some time to write a loved one a handwritten note, take a walk around the neighborhood and introduce yourself to a neighbor, or go on a picnic with your spouse or friend while the weather is so lovely!

Wedding food

Smoked salmon, potato latkes, lemon sour cream

Anyone who knows me well knows that I am always taking pictures of food! Food is my idea of art. Although I neither made nor photographed the pictures here, I am delighted to share some images of food from our wedding... 

Seared ahi, mango/avocado salsa, wasabi cream, rice cracker 

Alaskan halibut, tomato farro and roasted corn, pea vines, basil emulsion

Beef Tenderloin, royal trumpet mushrooms, pomme pont neuf, haricot vert, tomato basil relish 

Carlsbad strawberries and creme layered between layers of vanilla sponge cake

Pumpkins

Last weekend we had our first fall meal. Adam made beer can chicken, corn, and okra. His dad made his famous beans and my dad made his tasty pumpkins. We had these growing up and they are really simple to cook. First, cut the pumpkin (like you would to carve it) and clean out the inside. Next, add a tablespoon of maple syrup or honey. Lastly, put the pumpkins on tin foil (for an easy clean up) and bake them for 35 minutes at 325 degrees. 'tis the season!

Smoothie time

Adam leaves early for work and finds himself ravenous late morning. So, I've started making smoothies the night before. Last night I made a smoothie for Adam, my mother-in-law, and me. Perhaps you can take turns with someone at work or school and switch off making each other smoothies. My personal favorite is spinach, celery, apple, and frozen mango with a little bit of water or coconut water. I find it's great to use a frozen fruit instead of ice. Just use what you have and discover what combination suits your palate. I highly recommend the magic bullet for single serving, no mess smoothies. They're $40 at Bed, Bath, and Beyond with a coupon. Happy Friday y'all!

Garden

Our garden is finally here! Get inspired today... start by growing herbs in your home ;)