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:

Ingredients: 
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).

cookie1

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: yogabeanandme.wordpress.com.

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Pumpkin Pie dip! (stolen) November 13, 2014

You may have seen this recipe from The happy Homemaker at http://www.thehappyhomemaker.com. 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.

Ingredients:

  • 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.

 

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!!

~K

 

Free the fat! Pistachio mousse aka. ‘The Satisfier’! April 26, 2012

Filed under: dessert,easy,health,less fat,lifestyle,recipe,treats,undomestic — Kristi bri @ 7:01 pm
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Fat Free Pistachio Pudding

Fat Free Pistachio Pudding

My father in Law loves Pistachio ice cream. I personally, thought that it was one of those ice cream flavors like chocolate-dipped, salted ruffle chip; or like the Harry Potter Jelly beans: good enough to buy and share with 4 people to have a laugh, but not good enough to keep a Costco-sized container in your home. And the small nuts; it’s like they ground them just fine enough so that you can see specks of crunch, but not big enough to actually get your teeth around.  And the flavor: Pistachio? Really? Is that supposed to be the ‘gluten-free’ of Hazelnut/almond pudding?
With this logic, I figured the fad of Pistachio pudding would fade as well. But to be honest: I never buy pudding, so it didn’t much matter to me. Nor did I really think about how it’s probably been out since before i was born. I did, though, at one point have an inkling to buy some chocolate pudding once to make pudding shots– YES, I said Pudding shots; not Jello shots. They are amazing and I won’t get in to the musings of my weekends at this moment (but seriously…we’ll save that for another adult post).

I then saw that a pregnant friend of mine was satisfying some of her cravings with this rogue pudding, but what caught my eye was not that someone was actually eating it willingly (never-mind the pregnancy part), but  the words: “Sugar and fat free”.
***Ding, ding, ding***, I’m pretty sure that sound went off in my head, along with “perfect low-fat after dinner sweet-satisfier!” in Bob Barker’s Host’s fancy voice. And it’s a heck of a lot better than the ice cream I was consuming at 200+ calories. I needed to try it; maybe it wasn’t so bad after all.
When I made it like this (below), I fell in love instantly. Now it’s like the unsuspecting cool-kid; I’m like “what? Pistachio? Psshhht, we go way back!”.

Any of JELL-O’s Sugar-free, Fat-Free puddings have only 100 calories per…wait for it….drum-roll…BOX. That means if you follow the instructions to a T: fat-free milk and all, you can eat the entire box and only gain 100 calories and 0 grams of fat!
Unfortunately, this recipe is not followed to a T, but there’s not much more to worry about .

There’s also other flavors in this magical fatless dessert, such as: Chocolate, Vanilla, White chocolate, and Creamcheese (these are the only ones I remember for sure).
My favorite part is where you use less milk than required (as on the box)– about 1/2 in fact, maybe a little more. The consistency will be much thicker and more gelatinous ( I hate that word ‘gelatinous’ it reminds me of when chicken fat solidifies…).

Having quick company, or just lazy? Layer any of these flavors with some ground up graham crackers, or vanilla wafers and some fruit and you have yourself an awesome low-fat dessert for even the pickiest bunch.
I made the White chocolate flavor with the recipe below and added it to a graham-cracker pie crust I acquired from the dollar store with some sliced strawberries sprinkled about. My husband ate the whole thing! And it only cost about $2.00 to boot!

Wanna add just a few more calories? Mix  a little real cream cheese with the cream cheese pudding (using the 1/2 milk recipe), add to a graham cracker crust and you have probably just cut the calories from 1400 cal cheese cake  to 200 or less cal cheesecake!

Tangent-to-tangent and back to the beginning; here is the recipe for the Pistachio (or any other flavor) Pudding/Mousse:

Need:

  • Small mixing bowl (or large soup bowl)
  • Hand/stand mixer or whisk (depending how much you feel like cleaning)– a fork will work too.
Ingredients: Serves about 6 depending how you serve it (ie. with fruit/cookie crumbs or not.
  • Your choice of pudding flavor (I recommend the Pistachio).
  • 3/4-1 cup of Milk– Obviously Fat-free has less fat than the rest. But as per the box: “Pudding will not set with soy milk.” I don’t know about coconut or almond.
  • 3/4-1 cup Cool whip (again: obviously low-fat has less fat)
To do:
  1. Put the cold milk into the bowl you want to use,
  2. Sprinkle the contents of the pouch over the milk while mixing. If you’re using a fork to try and whisk this, only add small, evenly spread sprinkles at a time. It thickens very quickly, so, unless you have the wrist of a porn star, just dumping and stirring will create more clumps. **I apologize if you are a pudding eater and make pudding regularily: you will already know all this. I am still just an ignorant  ‘grasshoppa” when it comes to this.
  3. Once you’re done stirring, but it’s not completely set, scoop a huge dollop of Cool-Whip into the bowl and mix (keep in mind: too much Cool-Whip will take away from the flavor.
  4. Stick it in the fridge to let it set, or put into the serving dishes with accouterments or pie crust then let set.
When you’re ready to eat (at least 5 minutes later), either eat out of the pre-prepared dishes, or scoop out of the mass-produced bowl– or just eat straight out of the bowl.
But don’t forget to 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
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S

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)

Ingredients:

  • 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

Directions:

  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

Kristi

 

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
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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!

 

30 Minute Apple Crumble with instant oatmeal. December 17, 2010

Apple crumble crumbling

Apple crumble crumbling

Whether it’s Apple, or berry, Crumble is one of my husband and my favorite desserts. Couple it with a creamy custard or ice cream and it becomes irresistible. Unfortunately, if made by the specifications of a good recipe, the calorie count goes sky high because of all the sugar and butter added.

One night after dinner (of what, I don’t remember), I was drinking a glass of wine and wondering what I could do with the apples I had  going bad faster than I could eat them— as if they had some self-destructing potion on them.

I instantly thought of crumble, but I didn’t have all the ingredients, such as sugar or oats to put the ‘crumble’ in ‘Apple crumble’. I then realized that we DID have some Maple and Brown Sugar instant Quaker Oatmeal. This could potentially be a perfect topping: it already has sugar in it, not to mention a nice maple flavor. Plus, I know from experience (or maybe just my own personal taste) that it’s not necessary to add much more sugar to the stewing apples.I decided to give it a try and it turned out quite fabulously. It’s definitely not Granny’s southern apple Crumble (for those of you who have a ‘southern Granny’), but for a small, after dinner snack with less calories and sugar, it’s worth it!

From this recipe I found that the flavored instant oatmeal’s –especially the ones that are flavors least desired (like apple cinnamon)– are awesome additives to anything from pancakes to muffins, because they already have the sugar and hint of flavor; not much more needs to be added.

Ingredients: Serves about 3-4

  • 3-4+ Apples (any brand, your choice. Try mixing different kinds if you have them)
  • approx. 1-2 Tbsp Cinnamon
  • 1 Tbsp oil (Canola or olive will work) for the apples and 1 for the topping (crumble)
  • approx. 1 Tbsp butter
  • 2 packages of flavored instant oatmeal (if you have ‘original’, you might have to add some sugar–about 2 Tbsp)
  • 2 Tbsp Maple syrup (optional)
  • A glass of Red wine–for drinking–optional

Directions:

  1. To start it off, turn your oven on to about 350.
  2. Tear open your packages of  oatmeal and sprinkle them evenly over a cookie sheet (you don’t have to sprinkle them over the whole thing if your sheet is aver 12″) or some kind of flat surface–meaning it could be a  dish for what it matters. (see below).
  3. drizzle a tiny amount of the oil (or you can use butter) over the oats–this will help them stick together and ‘crunch’

    Topping

    Topping

  4. Put them in the oven to get them golden brown. This usually only takes as long as your apples do on the stove.
  5. chop up your apples, however you like to do it (eliminating the core). in the end, there should be bite sized peices no bigger that 1 inch bits.
  6. On the stove, in a sauce pot (I don’t like the word ‘pan’ cuz to me it means something shallow that you fry stuff in) at medium heat, add your apples. Drizzle with a bit of oil and add the butter (add as much as you want, but you wont need more than 2 Tbsp). Add the maple syrup if you choose and Give the cinnamon a couple of smacks on it’s bottom for extra flavor (into the pot) and Bob’s your Uncle, Fanny’s your aunt.

    apples, butter, and cinnamon

  7. Give it a stir every once and awhile, covering it when you aren’t stirring. You will see it bubbling up when the juices and sugars melt out. I threw in a few splashes of the Red Wine for good measure :). This should only take about 10 min.

    bubble cauldron of apples.

  8. After your crumble top is more granola than oatmeal, take it out of the oven. (see below) but keep the oven on
  9. Once your apples are soft and bubbling, get a shallow dish, probably around the 5×7″ range. Don’t worry too much about the Apples, because they’ll cook more in the oven.
  10. Dump the apple mixture into the oven safe dish and spread evenly.
  11. Spread the crumble top out evenly over the apple stew
  12. place back in the oven
  13. it’s pretty much done when you put it in the oven, but I usually leave it in until I can see some of the apple stew bubbling up around the edges of the dish and the sprinkled crumble top browns where it wasn’t brown before. This takes about 15 min

Browned Crumble top

 

Finished crumble

finished crumble

Don’t forget to sprinkle with love and ENJOY! 🙂