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!

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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.






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!!



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!



Super Bread! Chia, Cranbery-tangerine, Almond loaf. November 6, 2011

Filed under: baking,bread,dessert,easy,food,health,lifestyle,recipe — Kristi bri @ 11:42 am
Tags: , , , , ,

Chia cranberry loaf

It’s funny how I learn about some of the most amazing health things while Trying to learn about things I don’t do. For example, while reading–listening to  Born To Run  on audiobook (I don’t run & also don’t really feel like I was born to do it–although after ‘reading’ this, I want to!!), I was surprised to hear about a little superfood that I always thought belonged on the back of a terracotta animal: The Chia seed!

Same size as a poppy seed

Apparently this little seed has more of a history than being a novelty item in millions of homes across North America; it goes all the way back to the Aztecs, when it was considered a staple to their diet. The mexicans still ingest this today– mostly in a drink called Chia Fresca.

Approximately 1 oz of chia seeds (which are about the size of poppy seeds) contains more Omega-3 and fiber than flax (just 25g = 6.9 g of fiber)–and doesn’t have to be ground down in order for the body to absorb it; they contain more antioxidants than blueberries; it is said to reduce the symptoms (fatigue, irritability etc.) of thyroid medication; they have more calcium than milk; contain magnesium, iron etc. etc.

This great for runners (hence the mention in the book) because it slows the process of breaking down carbs and turning them into sugar. Plus it is said to increase saliva production and when immersed in water, juice or anything moist, they grow to become 9x their size with a gelatinous exterior (refraining from ‘That’s what she said’ joke– Oops 🙂 . This means it will help to make you feel fuller– a great addition to a smoothy, yogurt, oatmeal, etc. In this case I added them to a loaf and they resemble nothing more than a poppy seed so I don’t think anyone would know the difference.

seed to plant

I bought some of the seeds in bulk at Sprouts for very cheap ($7.99 a lb  or aprox.1 1/2 cups= $1.20). I assume you can get them at any whole-foods-type market or online. And just for kicks, I planted some and they grew like weeds in a couple of days. You can also use the actual plant in a salad, sandwich, or give to your bunny.

This recipe I got out of a southern-living cookbook, however I have modified it so much I don’t think Southern-living would even recognize it. I did this because I didn’t have any milk, but I had sour cream, so I had to make do. This would also make a great muffin, so instead of using a bread/loaf pan, use muffin pans (obviously) and just modify the baking time to less than an hour– I’m not sure to what, so you’d just have to keep an eye on it. Anything marked with a * was added in place of 1 1/2 cups of milk. (i would have used less milk also because of the tangerine juice)


  • 3 cups of flour (i used a little bit of buckwheat flour because I had some & didn’t want to use all white flour)
  • 1/2 cup of sugar (if you have honey, you can use this too.)
  • 4 Tsp of Baking Powder
  • 2 pinches of salt
  • The zest of 1 Tangerine (or orange)
  • 2 tbsp of Butter* (this is better used at room temperature– or just melted all together)– I wouldn’t have used this if I had              bothered to see the vegetable oil a few ingredients down
  • 1/3 Cup of Sour Cream*
  • 1 Cup of Water*
  • 1/2 Cup of vegetable oil
  • The juice of 1 Tangerine (or orange, but if you use a tangerine, take the seeds out first because there is, like, 400 seeds in 1 tangerine)
  • 1 Tsp Vanilla Extract
  • 1 Egg (lightly beaten)
  • handful of dried cranberries
  • handful of sliced almonds (and some for the top of the loaf)
  • about 1/3 Cup of Chia seeds (and some for the top of the loaf), you can add more if you want.

You will need:     

  • greased loaf-pan (I found this spray, which has changed my life; it’s normal greasing spray but has flour in it. The bread/cake                                    falls out of the pan faster than the Kardashian wedding)
  • A large mixing bowl (or mixer and attachment for mixing…)
  • Spatula
  • Fork and bowl for beating the egg
  • Measuring items
  • An oven


  1. Pre-heat oven to 350 degrees
  2. Mix the DRY ingredients together in your mixing bowl (zest included) but NOT including Cranberries, Almonds or Chia.
  3. Add the WET ingredients and stir in together until all things are touching & wet– sounds like a Brittany Spear video…
  4. Mix in the Cranberries, Almonds & Chia. <- I’m sure your loaf won’t spontaneously combust if you add these at the same time                               as the dry ingredients, but for once I was following directions.
  5. Pour the mix into the bread/loaf pan, using the spatula to get the rest out (incase you are 4 and have been using your fingers to                                       get cake remanence out of bowls before…)
  6. Sprinkle the top with some more almonds and chia seeds.
  7. Bake for about an hour (no cheating time here–it really does take that long) &/ until your toothpick comes out clean (you might need a BIG toothpick, this loaf rises alot)
  8. Let cool awhile before trying to get it out of the pan; it’s very moist inside and crumbly on the outside…
  9. You can eat it however you feel, but I would recommend slicing.

Sprinkle with Love and Enjoy



Chocolate Dipped, Peanut-Butter-filled Pretzel squares…Fewf, what a mouthful!…Literally July 18, 2011

Filed under: baking,dessert,easy,food,health,lifestyle,treats — Kristi bri @ 5:30 pm
Tags: , , , , , ,

When I first discovered peanut butter pretzels, it was a fateful encounter at Sprouts. We were picking up some meat for a bar-b-que, but I was starving NOW. Sitting at the check-out was a pre-packaged bag of these little puppies. I thought “pretzels, that’s a good-for-you (kinda) snack; peanut butter? I love peanut butter!!!–SOLD to the hungry girl at the check-out. I made it juuust long enough to pay for them, but not long enough to get us out of the store.

After that bag was finished (2 hours later), that was the sad and unfortunate end of the love affair— until we met again at a Kroger in Dallas a year later. Not only were they in a massive container, but at $5.00 they were cheap and only 140 calories & 7 grams of fat (for a serving of 10). How could I say “no” to saving my money AND my waist-line! Little did I know these little gems were going to become a staple in my household. Even my husband who doesn’t like peanut butter will go through about four handfuls of these in 1 sitting.

One day while munching on some, I noticed a similarity to the pretzel M&M’s (which I’ve only had once… so I don’t know how I came to this conclusion) and wondered how I could recreate the flavor fully. EUREKA: Chocolate dipped! And they would be a perfect addition to a gift for a friend’s birthday a few days later. I set out to get chocolate.

Ps. Hershey’s bars from the dollar store work well and are a lot cheaper than normal grocery store.

The only concern/problem I had was whether or not the chocolate would stay firm once it cooled (and wasn’t in the refrigerator)–if someone knows the trick to this, please comment.

Ingredients: Serves as many as you want–1 Hershey’s bar will easily cover over 30 pretzel nuggets.

  • Peanut Butter filled pretzels.
  • Chocolate- helps if it’s at room temperature. (About a 1/2 cup of chips, 1 Hershey’s bar, baking chocolate, white chocolate etc. etc.)

What you need:

  • A pot of boiling water (pots usually don’t come WITH boiling water, so you might need to make that happen…just sayin’)
  • A bowl that is big enough it can rest on top of the pot without touching the water. (see below) I don’t know what this technique is called but it’s used by Chocolatiers when tempering chocolate so it doesn’t burn etc. (?)
  • A spoon (normal size–like you’d eat cereal with).
  • Either some sort of baking sheet with wax paper on it, or I didn’t have wax paper, so I covered a cutting board in saran-wrap. (this is to put the finished product on to cool and it helps if you can fit it in the fridge.

What to do:

  1. Boil the water (As afore mentioned),
  2. Place the bowl on the pot at an angle (so the chocolate is contained in the corner)
  3. Keep moving the chocolate around so it melts evenly
  4. Once melted, you can attempt to “dip” the pretzel nugget in the chocolate, but I found it easier to use the spoon and use a spreading action to get it on there.
  5. Place the “dipped” nugget on your cooling surface.
  6. Repeat until all desired pretzels are covered–or you run out of chocolate.
  7. Place in fridge until chocolate is hardened.

Notice the pot in the bowl.

If you’re feeling ambitious and maybe this is  a nice party favor or something, try dipping the corner of them in the opposite colored chocolate and/or rolling them in a topping like Graham crackers, sprinkles, peppermint candy (for Christmas) etc.

Sprinkle with love and ENJOY!


Focaccia about being unhealthy! January 18, 2011


Focaccia Bread

Focaccia bread is like my junior high school equivalent– in bread form: it’s the bread that’s underestimated and barely ever thought of. It’s usually overlooked, like: “oh, that’s just Focaccia, don’t worry about it. Come hang out with multi-grain loaf.” Fortunately it can be one of the best breads, especially if sliced like sticks and dipped in soups like [my] broccoli, Potato and cheese soup (no comparison to me in the serving process).

With this recipe that I used, I substituted the normal, All-Purpose flour for Whole wheat flour to make me have a lighter conscience when eating it. But, you can use normal flour for all or a portion of the recipe–or vice versa. Unfortunately I love brushing the top with butter and salt to make it extra flavorful and crispy.

The recipe I found was an Italian Focaccia, and just smelling it makes you want to turn it to a pizza or at least dip it in some tomato sauce (ideas, ideas here people …).  I added extra butter and rosemary to the top as well.

The only thing about this bread–especially being Whole Wheat, is that it’s best eaten within 72 hours, otherwise it gets kinda stale’ish/chewy.


  • 2 cups whole wheat flour
  • 3/4 cups All-Purpose flour*** these flours can be reversed in amount, or can be used 1 for the 2 3/4 cups.
  • 1 Egg
  • aprox 1 teaspoon salt
  • 1 teaspoon honey/sugar
  • 1 tablespoon active dry yeast
  • garlic powder
  • dried or fresh oregano
  • dried or fresh thyme
  • dried or fresh basil
  • ground black pepper
  • 3 tablespoon vegetable oil/olive oil
  • 1 cup water
  • Tbsp butter (for brushing on top)
  • Pinches of Rosemary (for the crust; to stick in random places)

You will need:

  • A baking sheet
  • A mixer/ or a strong arm and a whisk/spatula
  • Measuring cups/ measuring spoons
  • At least 2 Mixin’ bowls


  1. In a mixing bowl big enough for the ‘main ingredients’; such as the flour, yeast and spices , mix the dry ingredients together. use your own discretion when putting in the spices, but really, there shouldn’t be not much more than a Tsp
  2. Add wet ingredients. ie. egg, oil and water. (make the water warm to help activate the yeast quicker.)
  3. After all the ingredients are mixed well, (I hope you didn’t put the flour away) and their elastic’y, dump onto a floured surface and knead away a few times. If the dough is sticking ALOT to your hands, add more flour.
  4. In your second mixing bowl–or cleaned first one–rub it down with some oil and put your dough ball in it; turning it around to coat it in oil. Or, if you’re lazy like me, spray the dough ball in PAM cooking spray.
  5. Cover with a damp cloth to let rise for at least 20 min in a warm place. I put mine by the fire-place, but you can put yours above a warm oven, in a hot bath (in the sink) or if you’re house is just warm; that’s good too. If you live in an igloo, stop now. The reason for this is strictly to accommodate the yeast’s greedy little needs.
  6. pre-heat the oven to 350-450 sometime during this point and the next 20 min.
  7. When the dough has risen (about double it’s size), burst it’s bubble and punch it down a bit. place the dough on a greased baking sheet and spread out until it’s about a 1 1/2 inch thick square–or shape of our choice
  8. Paint the dough with the butter, or at least spread it over the top. take pinches of Rosemary (about 3-4 pines) and push them into random spots on top.
  9. Sprinkle with salt and bake for about 15 min, or until golden on top.
  10. Take out of the oven and eat as soon as it’s cool enough to handle.

Sprinkle with Love and Enjoy!