Cooking With The Undomestic Housewife

SImple but good recipes with a hint of fun facts and nutrition info.

(Modified) Coconut Lover’s Oatmeal Cookie. April 24, 2015

cookieI will come right out and say it! I did not come up with this recipe, sadly. But I have modified it to suit my husband and I.

You see, he is rather particular when it comes to my baking. Particular in that anything ‘protein’ or ‘no sugar’ etc. is a no-go for him.
Every once and awhile I have to make a batch of something not chocolate or peanut butter and not ‘healthy’.
And by no means are these cookies low fat, or low sugar etc. They are just a better option to the extra-buttery, extra-sugar oatmeal cookies we’re used to, even though they taste just as good– if you like coconut.
The original recipe can be found on Barefeet in the Kitchen (I got it off Pinterest). It has no maple syrup or vanilla extract, more sugar and no pecans or psyllium husk.

I entered my cookie recipe into myfitnesspal and it spits out a # of 100cal, 8g fat & 5g sugar— per cookie.

Without further ado, here is my version of the Coconut Lover’s Cookie:

1/2 cup softened/melted coconut oil
1 egg
Splash of vanilla extract
1/4 C. Brown Sugar
less than 1/4 C. real Maple Syrup (ie. not the maple syrup flavored corn syrup)
2 C. Rolled Oats
1-1/2 sweetened (or not) coconut flakes
aprox. 1/8 C. Chopped nuts (I used pecans)
*I added about 1/8 C. Psyllium husk for fiber.
If you don’t have a husband that has a crazy ability to taste protein powder, go ahead and add some! Sub out a bit of the sugar for this though, since protein powders tend to have sweetness.
You can also add raisins/craisins, or other things to the cookies, but they are amazing as is!

Directions (about 15 min to prep and 15 to bake) Makes 24:

Preheat the oven to 325 degrees and line at least 1 baking sheet with parchment paper,
In 1 bowl, mix together the Oats, coconut, nuts (& fiber/protein powder)
In another bowl mix the egg with the coconut oil, sugar, maple syrup and vanilla extract.
Pour the Egg/sugar mix over the oat mix and stir until completely blended.
Use a Tablespoon/soup spoon to measure out the cookies on to the cookie sheet (they don’t expand or anything, so they can be as close as an inch apart).
Place in the oven to bake for 12-15 minutes, or until they are golden brown around the edges.
Once done, let them cool at least 10 minutes. Technically, the sugar candies and helps to hold the cookie together.

My next adventure with these is even less sugar and less coconut oil. I found the batter to be kind of watery (the main reason I added the psyllium husk).


Let me know what you think! Enjoy!

Don’t forget, you can follow me on facebook: Yoga, Bean and me; instagram @yogabeanandme & my other blog:


Green Thai soup with red lentils. December 10, 2014




Since when does someone find something on Pinterest that looks so amazing that they DONT pin it. Never. That never happens, except for last week. I saw this recipe, looked at the ingredients decided that I HAD to make it, which even prompted me to go out and buy the ingredients I didn’t have.  But I didn’t pin it.

Well, like a wayward chef, I went on a food adventure last night because this soup sounded so good, nice and warm and easy. I made it my way, with my ingredients, only knowing that the lost recipe had coconut milk and lentils in it. BUT, it was F$%#ing amazing! I couldn’t stop eating it! I would have ate the whole pot if I didn’t want some for today’s lunch!

The best part is: when I put it in MyFitness Pal to get the calories etc. it was less than 200 cal per serving, about 8g of fat, but there was about 700g of sodium, so next time  I would suggest a low sodium chicken stock or veggie stock if you want to make it vegan.

So here’s my version and obviously you can make it your recipe. Alot of this is to taste, so keep tasting while you make.

Ingredients: Makes 2 full-meal portions or about 3-4 cups 

  • 1 Cup chicken stock/ vegetable stock.
  • 1/2+ can of thai light coconut milk(right)IMG_5564
  • Cup+ water
  • 3-4 basil leaves for soaking (I had some fresh frozen, whole leaves, they will be removed close to the end of the cooking
  • 1/2 Cup red lentils
  • 1 carrot
  • Handful of spinach
  • aprox. 2 tbsp Green curry paste (right)IMG_5563
  • Garlic clove diced (I have a garlic press from the $ store that is magical)
  • Inch of ginger, grated. Sub with ginger powder.
  • A couple dashes of hot sauce.
  • S&P to taste
  • 1/2 tsp smoked paprika (this is optional, but I am in love).


  1. Add the water, chicken stock, coconut milk & basil leaves to a sauce pan and bring to a boil.
  2. Add the lentils, curry paste and spices (incl. garlic and ginger) Stirring throughout.
  3. Chop the carrot  into bite-sized slices & add them to the soup. Turn the heat down to low-med.
  4. Cook until the lentils are soft,
  5. Remove the basil leaves and add the spinach. Make sure you’re tasting!
  6. Keep on a low heat until the spinach becomes soft.

When you’re ready, dish up and enjoy!


Pumpkin Pie dip! (stolen) November 13, 2014

You may have seen this recipe from The happy Homemaker at I did modify it a bit to make it just a wee bit on the healthier side of already healthy and have added more protein for the fitness people alike. It’s a fantastic dip and I give this wonderful blogger all the credit. It tastes exactly like pumpkin pie filling!

(I stole her picture too…)pumpkin-pie-dip-and-cinnamon-sugar-chips-recipeI knew I did not want to use this as a dip. 1.) because I don’t have/attend parties that I need dip & 2.) I will eat the entire bowl if I do make a dip and don’t attend a party. In this case I use it as a spread on my peanut butter quesadilla in the morning or I top it on oatmeal, my yogurt or coconut flour breakfast bowl!

I’m not going to include the recipe for the chips, but she has it on her website. You can also find her version of the dip there too.  Here, though, is MY version of the pumpkin dip.


  • 1/2 a 15oz can of Pumpkin Puree
  • 1/2 Cup low fat greek yogurt
  • 1 tbsp vanilla extract
  • 2 tbsp honey
  • 2 tsp coconut sugar
  • 1 scoop of protein powder (preferably a vanilla variety. I used Birthday cake)
  • 1 tsp pumpkin pie spice

Mix all these ingredients together well and you have your dip. Refrigerate for the respective time that you would normally refrigerate these ingredients (ie. I’ve had mine about a week and it is still kicking…I think)

If the entire bowl can serve 10, it is only 40 calories a serving, 0g of fat, 6g of sugar and 3g of protein.






Be-quinoa your day right!! June 17, 2013


           I have only recently been introduced to Quinoa, but with it’s low-fat, high protein qualities, I have been leaning towards using it more in my everyday life. It’s easier to cook than rice, yet has the same texture and flavor. I have also put it in granola, uncooked. It had the texture and flavor of sesame seeds. I love it. It also keeps me full longer than oatmeal or cream of wheat, mostly because it doesn’t make your blood-sugar spike.

It’s earthy, organic flavor gave me the idea of replacing oats with quinoa; cooking it with milk and adding fruit and cinnamon etc. My next venture will be a Quinoa-pudding, instead of rice pudding.

here’s the recipe. It’s a good weekend breakfast: unless you have about 20 minutes in the morning– then it’s for your everyday. You can also make it ahead of time and put it in the refrigerator.

Ingredients: Serves 2

  • 1/2 Cup raw Quinoa
  • 1 1/4 Cup (skim) milk
  • 1 Tbsp Brown sugar
  • Tsp cinnamon (optional)
  • 1/4 sliced almonds (optional)
  • 1/4 Cup unsweetened Coconut (optional)

You will need:

  • Measuring cups
  • Saucepan (with lid)
  • Spoon

Getting Started:

  • Add the quinoa, brown sugar and milk together in the saucepan, bring to a boil. (Make sure to keep an eye on it though because the milk will overflow if it boils to long.
  • Once boiling, cover the pot & turn the oven to ‘Lo’ or about ‘1’ on the dial and let sit for about 15 min.
  • After 15 min, check the consistency to make sure it’s not too watery still. If it is, let cook longer.
  • You can toss in any additives at this point: Ie. nuts, coconut, dried fruit, cinnamon etc.
  • Wait a couple min and once it has the consistency of oatmeal, it’s done.

I added a scoop of yogurt and banana to mine, but it would be amazing with berries of some kind as well.

Serve warm & sprinkle with love.

Enjoy, Kristi


I Might As Well Stop Blogging Now! July 2, 2012

This was on Bethenny TV today and it pretty much sums up how I feel about food and eating in general–not just breakfast:

Bethenny Frankel on Breakfast

I’m dissapointed though because, in the preview it showed her saying “If you want the quality: eat half [of the the bacon, egg, hashbrown wrap]; if you want the quantity: load up on veggies [in your frittata] .” but it isn’t in the segment. Either way this is my rule of thumb when eating and I believe that this will help more than any of the contradictory things you will read in magazines or see on TV.
For example: If I want an Ice cream cone (and really, I only want the part at the bottom of a cake cone, where the ice-cream melts into the little squares), I will literally cut the top off to where I feel comfortable with the calories and I will eat REEEEALLLLY slowly– to let it melt and to feel like I am having twice as much. If I want to have a BIG filling dessert, but be healthy at the same time, I’ll do something along the lines of my pudding with a TON of berries and a sprinkle of nuts or graham crackers.

But I wanted to share this key to eating success: She’s not the Queen of the Skinny Girl brand for nothing!!



Help Your Body (and your weight) 1 Digestive Meter at a Time. June 26, 2012

Filed under: food,health,lifestyle,Uncategorized — Kristi bri @ 11:44 am
Tags: , ,

About 4 years ago, I learned that the longer something, like steak or pork, takes to digest, the longer it will stay in your digestive tract. Like most, I thought “so what? It’ll come out eventually.” That’s where we’re wrong—in part. The longer something like pork or beef takes to digest, the more time it has to calcify into the knicks and crannies of your intestines, then little pieces of food like corn, or more meat can get stuck and build up over time causing all sorts of illnesses—including a common cold. This is why enemas have become such a fad; people are trying to uncalcify their innards. This alone can do wonders for your overall health. I’m not saying go run out and get an enema (unless you want to), there are many ways to do this ‘naturally’. My apple fast is one sure-fire way also.

I found this article on Yahoo which outlines some important info for food choices that I wanted to share. It talks about the do’s and don’t of some foods and their digestive properties.

I’ve never been one to diet. if I’ve been on a gorging streak, I knew I was in the wrong and would choose to eat a little less, or make healthier choices for a couple weeks at a time. But for the most part, I maintain a fairly healthy lifestyle anyways; I only eat fast food about 3 times a year—maybe 4 or 5 (That’s not to say that I won’t eat pizza or burgers, but I have to really want it and I’ll wait until I get a good one from a restaurant—not a chain) .

Like a lot of people, I don’t like the idea of Diets. I believe that you can only restrict yourself for so long before the taunting and non-stop thinking about the cookie and soda etc. will win in the end. Like it’s been said before: life-style change and moderation are key; you need to know WHY things are bad for you and WHY things are good for you and change the way you view food.
When food becomes a source of health and energy, the way you look at it will be much more than just “this will make my stomach stop growling”.

For example: If you tell someone: “soda’s bad, you can only drink 16 oz a day.” Or tell them, “cut soda out and you’ll lose weight”, they’re more likely to fail because they don’t know WHY the soda is bad for them. But if you  have someone who knows that a can of soda has 10 tsp of sugar in it–picture that for a second: an entire (healthy) banana loaf has equal to or less than 10 tsp sugar. Tell them It will also affect their bone density and cause tooth decay , taking that soda away from that person will be easier. Education is key. Now, if the person is well educated and still chooses to pick the unhealthy option on a regular basis, then there may be more underlying problems. – not to mention the whole “if you tell me I can’t, I will!” attitude most everyone has.

Knowing what you’re putting in your body and the effects of it will help to have a successful ‘diet’.
Finding foods that are easily digestible but fill you up AND keep you full is tricky juggling act. Take pork for example: It takes up to 14 hours for pork to make its way through your entire body; vs. a salad which is 2-3 hours; or chicken, which is 4-6 hours.  How many times will you eat again in that 14 hours vs. the 2 hours?
Starving yourself is not a good idea either because depriving your body only makes it say “Oh yeah, the first thing he/she eats next I am going to suck the life out of!” So if you are STARVING and you go for a cheeseburger (because we all make poor choices when we are hungry as all heck), your body will suck the fat, carbs, sugar and whatever else it can out of that burger in order to store it encase it becomes deprived again.
So, if you do find yourself super hungry, decide to have a handful of nuts, a piece of fruit or a salad with chicken first (if not all by itself), then your body will suck out the vitamins, antioxidants, calcium, iron, protein etc. and store that instead. Plus, making that choice to eat the veggies first  (and have a big glass of water too), will most likely fill you up before you want to gorge on something unhealthy—or at least you’ll eat less of the unhealthy thing.

In short, this article teaches you that things, like whole grains will help to fill you up. Plus they are full of fiber, which will actually help to pull fat through your digestive system on its way through. 

Ginger will help digestion of the stomach as well as relieve nausea. Mint (peppermint/spearmint) will also help ease the stomach—if you’ve read the Hunger Games, you know that Katniss chews on a peppermint leaf after eating because it makes her know she’s done eating and helps her digestion. Yougurt—with live/active cultures—can do wonders for the intestines—just like Jamie Lee tells us on the commercials.

If I could do one this with this blog post, its to make you think about what you’re eating with every single bite; think about all the good things that piece of food is doing for your overall health. Don’t just think about the calories, sugar and fat in each bite—that’s another blog post. Once you learn the health benefits of what you’re eating, you will become in tune with your body and know what it needs when you’re bruising easily (iron—in spinach and broccoli), or your tired or have a headache (you may need water) or you’re getting leg cramps (potassium—bananas)  etc. Learn to heal your body with exactly what it needs. Food was put on this earth for a reason and it wasn’t to process and make chemical reproductions of.

* I did not include pictures because I didn’t think that anyone would want to see that and I’m sorry if this post was a little disorganized; I just Have SO much to say about it!


Cranberry-Orange scones– Take that Starbucks! You can keep your 490 calories! June 24, 2012


When I worked at Starbucks, my absolute favorite thing was setting up the food case in the am. There was a high chance that there was at least 1 cranberry orange scone that was broken upon arrival to the store. And what that means is that it can’t be served to any customer, so we would mark it out and I would eat it. Despite knowing it was 490 calories and god-knows how much sugar/fat, I would devour the entire thing with no remorse or guilt. I’m not sure how they even got 490 calories into that small scone (which, by the way, won’t keep you full for more than an hour), without making it with pure sugar and lard.

I swore to myself that one day I would make a replacement that I was sure would cut the calories (hopefully) in 1/2– or at least make it a little more guilt-free.

And my friends, I think I have found it! Made with dried orange-flavored cranberries, orange zest & juice, mostly whole-wheat flour and Chia seeds, which (I have talked about HERE) are so amazing for you and a great substitute for poppy seeds in cooking/baking.

This is a very versatile recipe: you can (and I have) substitute the ‘flavor ingredients’ (ie. the cranberries & zest) for things like blueberries and white chocolate chips, or raspberries and chocolate chips etc. The possibilities are endless. BUT, if you are going to use a fresh berry, it’s best to make the dough as per normal, but then FOLD in the berries, so you’re not crushing them with the mixer. If you want to mix them in, that’s fine too, but I personally like biting into a piece of scone and getting a mouthful of full berry.

These little gems don’t really need anymore introduction, so without futher adieu, here’s the recipe.

You will need:

  • large Mixing bowl for dry ingredients & a smaller one for the eggs (if you have a mixer, you can use the mixer bowl as the ‘dry’ ingredient bowl).
  • a fork or whisk
  • measuring utensils
  • a knife &/or dough cutter (Technical term?)
  • a grater or zester
  • a cookie sheet (you can spray it, or grease it if you want)

Ingredients (Makes about 8 scones– just depends on the size you cut them):

  • 2.5 cups of Flour; you can use any ratio of whole wheat/ All purpose flour.
  • 2 Tbsp Baking POWDER
  • 1/2 tsp Baking SODA (**try not to get powder and soda mixed up)
  •  pinch of salt
  • 2 Tbsp Sugar (you can either substitute honey(add to ‘wet’ ingredient list), or use brown sugar)
  • 1+ Tbsp chia seeds
  • 1/2+ cup dried cranberries (I used orange-flavored dried cranberries from Sprouts)
  • Zest of 1 orange

filling: Tbsp any kind of jam (I used strawberry, because that’s what I had)


  • Mix some of the orange juice (no more than a tbsp or 2) with some zest and powdered sugar until you get the consistency you want. Don’t make it too runny or it won’t stiffen and it will soak into the scone and get everywhere (I made this mistake), so add lots of powdered sugar.

Getting started:

  1. Pre-heat oven to about 375-400 degrees.
  2. Combine all your dry ingredients in the bowl specified
  3. Cut-in the butter with a potato masher (if you don’t have the actual tool for this). Your dough should be a bit crumbly and stuck together at this point.
  4. Beat all your ‘wet’ ingredients together in the smaller bowl.
  5. Add wet ingredients to dry ones and mix together until fully combined. *if you’re using a  mixer, use your dough hook (the one that your husband/boyfriend uses to pretend he’s Captain Hook.)

    dough ball

  6. Once the dough has formed into a ball-shape, flour a surface to dump the dough on to.
  7. knead the dough a couple times and then press into a circle about 1.5 inches thick.
  8. Spread the jam into a thin layer on the circle (don’t take note by mine (below)– I spread a lot and this caused the scones to slip and slide apart while baking)

This is NOT a thin layer *don’t do this!*

9. fold the circle in 1/2 and then slice into triangles. These will grow quite a bit in the oven, so they can be rather small triangles. You should be able to get at least 8 scones out of this.– if you need to pull it a bit longer, go ahead.

Fold in 1/2

10. Place on your baking sheet at least 1-1.5 inches apart and Bake for about 15 minutes, or until golden brown on top.

11. Once cooled, mix up your icing and drizzle over the top of all the scones, sprinkle with love and ENJOY!