Coconut Almond Chocolate Chip Cookies

August 23, 2017November 11, 2021

Coconut Almond Chocolate Chip Cookies

Coconut Almond Butter Chocolate Chip Cookies

Yummy gems for a special chocolate chip cookie treat! Who doesn’t love a soft chewy chocolate chip cookie with a low calorie count, natural sweetener and no oil. It’s hard not to eat them all right out of the oven…save a few for later!

Serves: 24 (2” cookies); Bake 12-14 minutes.
1/4 cup date syrup or maple syrup
1 medium banana, mashed
3 T. aquafaba (chickpea brine)
1 t. vanilla extract
1/2 lemon (juice and 1 T. grated peel)
1/2 cup water plus 1 T.
1/3 cup Almond Butter or Peanut Butter
1 1/4 cups whole wheat pastry flour
1/2 cup coconut reduced-fat shredded flakes
2 T. flaxseed meal
1/2 t. baking soda
1/4 t. salt
1/4- 1/2 cup semi-sweet chocolate chips

Preheat oven 350F. Prepare and combine all liquid ingredients. Place dry ingredients in mixing bowl (except choc chips), mix. Pour liquid ingredients into dry, blend. Fold in chips. Cover a baking sheet with Silpat or parchment paper, spoon batter onto it. Bake 12-14 minutes.

Nutritional Facts: Amount per Serving, Calories 103, Calories From Fat 40, Total Fat 6g, Sodium 51mg, Total Carbs 13g, Dietary Fiber 2g, Sugars 6g, Protein 2g

August 19, 2017November 11, 2021

How-to Make Cantaloupe Banana Ice Cream

A nice cool refreshing dessert made from frozen fruit, including bananas and fruits of your choice, is easy to make with another toy that we own – Yonanas. But don’t fear, if you don’t own one, you can do the same by using a strong blender.

No dairy or added sugar but all the wonderful nutrients makes this a super healthy treat. Plant-based ice cream can be made anytime of the year but it is especially pleasurable during the summer.

Ice Cream Made with Bananas and Blueberries

Cherry Banana Ice Cream — Ice Cream Made with Bananas and Cherries

The other day I noticed that our cantaloupe was getting ripe faster than we could eat it. We’re aware of food waste and try our best to eat what we purchase or grow. So what to do with those fast ripening fruits, well easy, just freeze them, especially bananas and, in this case, half of that cantaloupe. I’m curious about how yummy this ice cream will taste. First time try but I think it will be perfect with cantaloupe’s natural sweetness!

You can see from my food photography that I’ve made ice cream from bananas and blueberries and cherries. Try strawberries, peaches, mangoes, raspberries…how about watermelon. Remember to throw over-ripe or excess bananas and fruit in the freezer – make an ice cream treat later! Top with nuts and add chocolate chips too. Delicious. Waste NOT!

August 17, 2017

An Evening of Corn Gleaning

What a beautiful evening to glean corn – fresh air and sunshine! Once again Tom and I were at Etter’s cornfield near Marion PA gathering corn for The Gleaning Project. It’s a time to help more people in our community have access to fresh produce, in turn, helping our community to be healthier – a win-win. It’s time in the fields to meditate and count our blessings. It’s a time to keep moving – great physical activity. It’s a time for community gathering and to meet our neighbors. There were such a variety of gleaners, old and new faces, a wonderful turn out. I love to see so many young gleaners, one young man mentioned that he was 5 years old, they are such troopers…makes my heart full.

Jay giving a quick tutorial on picking corn.

BJ thick in the corn rows, looks like her bag's empty! — BJ thick in the corn rows, looks like her bag’s empty!

BJ and fellow gleaner Jerry, having fun like Jay told us! Be safe and have fun.

The Gleaning Project is a nonprofit effort to reduce food loss on local farms, and increase food security in our communities.

Not everybody has the time or schedule or physical ability to help with gathering the food but you can support this great nonprofit in other ways. They are holding a Glean-A-Mania, it is a new and exciting way to support The Gleaning Project. They state on their website, “The idea is simple. We’re asking our community members to pledge a penny for each pound of produce that we glean during one super week in September. (September 9-15)” See detail here at The Gleaning Project.

As I write this post, Tom is off again, geaning peaches, this is the season. Support this terrific community endeavor by helping The Gleaning Project!

August 15, 2017August 14, 2017

Blueberries In The Round and more

Coach BJ's Blueberry Cobbler in the Round

I’m totally in love with cobblers in the round with a hint of peanut butter in the cobbler… throw in some beautiful fresh blueberries with a splash of a juicy peach…makes my mouth water. Decadent without many calories; plant-based fruits produce natural sugar – the best. Natural fruits…what a dessert treat!

Aren’t we lucky to be surrounded by fruit orchards here in Central PA. We love to support our local farmers who work so hard to bring freshness to our table. We have no excuse for not eating healthy fruits and for those less fortunate there are various outlets and food pantries where in-season fruit is available for the asking if you qualify. Tom and I participate in the Gleaning Project where we help other community volunteers collect fruit which would otherwise go to waste but is now distributed to people who are eager to eat fresh vegetables and fruit.

Here are a few of the cobblers I’ve made this season. Even when the fruit is out of season, it is perfectly fine to use frozen fruit…so enjoy cobbler all year “in the round”.

Coach BJ's Blueberries cobbler in the Round — Coach BJ’s Blueberries Cobbler in the Round

…and there’s more…

Coach BJ's Blueberries and Peaches Cobbler in the round — Coach BJ’s Blueberries and Mangoes Cobbler in the round

…and more…

Coach BJ's Strawberries and peaches cobbler in the round — Coach BJ’s Strawberries and Peaches Cobbler in the round

…more…

Coach BJ's Peaches and Cherries cobbler in the round — Coach BJ’s Peaches and Cherries Cobbler in the round

Now let’s dig into that fruit cobbler! But which is your favorite…blueberries, cherries, peaches, mangoes or strawberries? My favorite is the last one I’ve made, so mix and match fresh or frozen fruits!

August 8, 2017June 10, 2021

Air Fryer Explored

We love to experiment in the kitchen and Tom loves new kitchen toys (oops did I say toys or tools). So I’ll share some of our first exploring with our AIR FRYER. See how easy it is to make healthy plant-based fries, of course, without using oil.

(1) FRENCH FRIES EXPLORED: Tom ordered an Air Fryer online. I was unsure about his new toy but I was a willing participant, as long as he’s doing the cooking. Of course the first exploration was the making of crispy French fries. Wow, they just blew us away – Crisp and Easy! Out of the box, they turned out terrific. Here’s the process; Tom just cuts up two potatoes as he normally would, places them into the basket, slides basket into the fryer, turn on 390 degrees F for 20 minutes, turns fries half way, and voila! NO OIL FRIES, who would’ve thought. We LOVE, LOVE the fries. Clean up is so easy, just wash out the basket, no oil, no fuss. Tom makes fries about twice a week, sweet potato fried too. Since Tom loves toys and he takes care of them…don’t tell him but perhaps that’s why I’m so impressed with the FRYER, I don’t have to cook!

August 4, 2017August 5, 2017

Beets and Greens – nothing “beets” the flavor

Roasting market fresh beets is so satisfying! You get a TWO for ONE…the beautiful beets and the beautiful greens! I roast beets about once a week – we cut up the beets for our daily salads and eat the leafy greens with a little peanut sauce…so scrumptious. We love organically locally grown beets for freshness and color variety, then during the off season we purchase red organic at the supermarket. Do we love beets or what! Usually we roast in our small toaster oven – saving energy is always good for the environment, as is, eating whole foods, plant-based.

Serves: 4 || Prep Time: 10 minutes || Cook Time: 30 – 50 minutes

4 large or 6 medium beets, fresh
2 tablespoons balsamic vinegar

++++++++++++++++
Preheat 400°F. Scrub beets, cut off greens to use later in salads or to sauté. Do not peel or cut off root end. Place in a bowl and coat with a few tablespoons of balsamic vinegar. Roast in regular oven or toaster oven on parchment paper. Depending on size, roast for approximately 30 -50 minutes, turn midway through. After roasting the peels will come off easily.

Nutrition Facts
Calories 43 Calories from Fat 1, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 64mg, Total Carbohydrate 9g, Fiber 2g, Sugars 7g, Protein 1g

NOW FOR THE BEET GREENS WITH PEANUT SAUCE: Beautiful green leaves steam and pieces of red stems sautéed in peanut sauce.

Serves: 2 || Prep Time: 10 minutes || Cook Time: 6 minutes

4 cups fresh beet greens, stems and leaves
1/2 cup water or more as needed
2 tablespoons fresh peanut butter
1/2 teaspoon garlic powder

Wash the leaves thoroughly. You can use both the tender stems and the leaves from fresh beet greens. Ribbon cut the green leaves, save the red stems and cut into pieces a few inches long. Stir the peanut butter into 1/2 cup of water, add garlic powder. In a skillet heat the peanut sauce, add red stems first, sauté/ steam for about 3 minutes before adding green leaves. Sauté for another 3 minutes, not too long as you want to retain the beautiful bright green color. Enjoy alone as a side or add to various other dishes.

Nutrition FactsCalories 27 Calories from Fat 3, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 196mg, Total Carbohydrate 5g, Fiber 3g, Sugars 0g, Protein 3

August 1, 2017

How about bean pastas?

I love to try various pastas…looking for an enjoyable taste, attractive color and interesting texture. Well today my quest turned out marvelously – Fettuccine made from edamame and mung beans fit the bill!

For those who are trying to cut back on eating wheat products or for gluten-free eaters, today there are many choices. Pick up some of these specialty pastas which normally are found in the organic section of the grocery store. Note the apropos name of this product, “Explore Cuisine”.

The dish that I made with this fettuccine turned out to be delicious. I boiled the noodles for about 6 minutes. I poured on whole food, plant-based spinach/basil pesto then added garden fresh vegetable – red and orange cherry tomatoes, yellow peppers, kale, and sprinkled red pepper flakes on top. We had a sip of wine and a slice of whole grain bread. Oh yes, Tom made a beautiful salad but I was too full so it will become my evening snack. We definitely will buy this pasta again, try it, you’ll like it! Any type of contrasting red pasta sauce would look lovely on this green fettuccine too!

Edamame & Mung Bean Fettuccine with Pesto

Make cooking and eating healthily an adventure. Try new plant-based products, fruits, veggies and grains. Besides the taste, note other features about food like their shapes and textures, you will start to appreciate the uniqueness of Mother nature in each piece. Take your time, be aware of all the senses which are invoked while eating, enjoy the little “bites” of life.

July 30, 2017August 3, 2017

Chilled Three Bean Salad

Easily whip up this colorful and delicious salad to take on picnics or potlucks!

Serves: 10 (1/2 cup)
1 (14.5-ounce) can kidney beans, no added salt, rinsed
1 (14.5-ounce) can garbanzo beans (chick beans), no added salt, rinsed
1 (8-ounce) package edamame shelled soybeans
1/2 red onion, diced
2 tablespoons apple cider vinegar
1 lemon (juice)
1 teaspoon rice cooking wine or maple syrup
1 teaspoon honey mustard
1/2 teaspoon paprika
1/2 teaspoon salt substitute
dash pepper and salt

Drain and rinse canned beans. In a medium bowl, add beans, cooked edamame soybeans and diced onion. In a small bowl, mix remaining ingredients together until smooth. Pour dressing over the beans, toss the salad. Chill for 2 hours.

Nutritional Facts: Amount per Serving
Calories 127 Calories From Fat 14,Total Fat 1g, Sodium 17mg,Total Carbs 13g, Dietary Fiber 5g, Sugars 2g, Protein 7g