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