Toasted Coconut Banana Walnut Cookies

adapted from Undressed Skeleton

Ingredients:

1 1/2 (100g) Bananas
Zest of 1 orange
14g Chopped Walnuts
1 Packet Stevia
2 Tbsp Raw Unsweetened Coconut
1/4 Cup Ground Flax
1/4 Cup Coconut Flour
1/2 tsp Vanilla

1 scoop Optimum Nutrition 100% Whey Vanilla Protein Powder
1 Tbsp water

-Preheat oven to 325 degrees.

-Add All ingredients into a mixing bowl.

-Mix together until bananas are mashed and a cookie dough texture is formed. You can use an electric mixer or by hand.

-Spray a baking sheet with cooking spray.

-Place tbsp sized drops onto baking sheet. Press down with a spoon.

-Bake 14-16 minutes.

Nutrition: Makes 14 Cookies
Per Cookie: 48 Calories, 2g Fat, 5g Carbs, 3g Protein, 3g Fiber, 5g Sugar

Chicken or Turkey Salad with Cranberries & Pecans

I adapted my favorite chicken salad recipe from Ina Garten by swapping out most of the mayo with Greek yogurt to dial down the calories and increase the nutrition. A hint of honey balances the tartness of the yogurt. Cranberries and pecans are added for some flavor and crunch. Fresh tarragon is my favorite herb to add to chicken salad. It's the finishing touch in this recipe.

SERVING SUGGESTIONS:
Use as a sandwich filling with lettuce.
Serve a scoop over a bed of lettuce or mixed greens.
Add a small dollop to crackers for a quick appetizer.


EASY VARIATIONS:
Plain chicken salad -- omit the cranberries and pecans
Swap out the fruit -- in place of the cranberries, try grapes or apples
Swap out the nuts -- in place of pecans, try sliced almonds, walnuts or pine nuts

Step 1.      Assemble the ingredients: 

      cooked chicken or turkey breast, chopped or shredded

      greek yogurt 

      fresh tarragon leaves

      celery  

      dried cranberries 

      chopped pecans 

      salt & pepper

      honey      

Step 2. Chop the tarragon & celery.

Step 3. Add all of the ingredients to a large bowl and stir until combined.
DONE! Serve the chicken salad on a bed of lettuce or use it as a sandwich filling.

via The Yummy Life

* Note about the chicken or turkey: Use leftover chicken or turkey, buy a pre-cooked rotisserie chicken, or cook your own chicken.   

Click to view recipe for chopped, roasted chicken

   

a tribute to: Caribou's Holiday Cranberry Oatmeal Cookies

Cranberry Oatmeal Cookies

Yields 24 Cookies
Ingredients:
3/4 cup white whole wheat flour (
1/4 teaspoon unrefined sea salt (such as Real Salt)
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup old-fashioned rolled oats
1 cup dried cranberries
1/2 cup finely chopped raw walnuts
1/4 cup chia seeds (such as Mila or Anutra)
1/4 cup dark vegan chocolate chips {White Chocolate Chips instead would make it more like Caribou's Holiday cookie}
1/4 cup plus 1 tablespoon extra virgin coconut oil, melted (such as Barlean’s)
1/4 cup brown sugar
1 teaspoon pure vanilla extract
1 whole banana, cut into pieces

1. Preheat oven to 350 degrees. Lightly coat a heavy duty baking sheet with a thin layer of extra virgin coconut oil.

2. In a large bowl, whisk together the flour, salt, baking soda, cinnamon and allspice. Mix in the oats, cranberries, walnuts, chia seeds and chocolate chips.

3. In a blender on medium speed, blend the melted extra virgin coconut oil, sugar and vanilla extract until the sugar is smooth. Add the banana and blend until the banana is completely pureed. Stir the banana mixture into the dry ingredients until well combined.

4. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 inch apart, to make 24 cookies. Flatten the cookies slightly with the back of a wet spoon.

5. Bake the cookies for 15 to 18 minutes, until they are golden brown and almost firm to the touch. Cool on the baking sheet on a wire rack for about 5 minutes, then remove the cookies from the baking sheet and continue to let them cool on a rack.

Note: These cookies will keep about 5 days if kept in a covered container in the fridge. They can also be made ahead and frozen for up to a month.

Source: What Makes a "health cookie" actually HEALTH-Y!

***
* Add some white chocolate and walnuts & make into cookies instead of muffins- they'll be JUST like the Caribou Cranberry Walnut Christmas cookie

Whole Wheat Pumpkin Cranberry Muffins
Ingredients:
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 egg, beaten
3/4 cup canned pure pumpkin
1/2 cup packed dark brown sugar
3/4 cup low-fat buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla
3/4 cup sweetened dried cranberries (craisins)
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. 

Spray paper baking cups lightly with cooking spray.

Place flour, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Stir to combine; set aside.

Place egg, pumpkin, sugar, buttermilk, oil and vanilla in a medium bowl. Mix well.

Add to flour mixture, stirring until just combined.

Stir in cranberries. Divide batter among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in centers comes out clean.

Cool in pan 5 minutes. Remove from pan and cool on wire rack.

Serve warm or at room temperature.

Makes 12 muffins

Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.

Here's the recipe for Whole Wheat Pumpkin Cranberry Muffins

Pear Walnut Gorgonzola Salad

*6-8oz Mixed greens-lettuce-baby spinach

1 pear-julienne sliced

1/2 cup chopped toasted walnuts

2 oz Crumbled Gorgonzola

Honey-Dijon Balsamic Vinaigrette:

1 TBSP Balsamic Vinegar

1 tsp Dijon Mustard

1 TBSP Honey

2 tsp minced shallot

3 TBSP Extra Virgin Olive Oil

Pinch of salt

Few grinds of fresh pepper

Directions:

Heat a dry pan on medium and add the walnuts to toast. Stir often, and keep your eye on these, they will toast quickly (about 4-5 min).

Remove the walnuts from the heat once the walnuts are a light golden brown. Pour walnuts on a cutting board to cool.

Mix all the vinaigrette ingredients except olive oil together in a glass jar. Slowly add the olive oil while whisking, this will immerse the ingredients together.

Wash the pear, and slice into thin julienne strips.

Crumble the Gorgonzola cheese.

Toss the mixed greens with half the dressing. Add the dressing to the salad and toss again.

Top with pear, walnuts, and crumbled Gorgonzola and enjoy!

check out this recipe and more from the Midwest Vegetarian here

Strawberry Feta Salad with Balsamic-Honey Vinaigrette

Balsamic Honey Vinaigrette:
1/3 cup – balsamic vinegar
1/4 cup – honey
1/8 teaspoon – garlic powder
1/8 teaspoon – salt
3 tablespoons – oil

Salad:
6 cups – mixed baby salad greens
2 cups – fresh strawberries, stemmed and quartered
1 medium – red onion, thin sliced, and separated into rings
1/2 cup crumbled Feta cheese
1/3 cup – chopped walnuts

Directions:

Place all Dressing ingredients in a medium bowl and stir until well combined.

Cover and refrigerate until ready to use.

Combine all salad ingredients in a large bowl and toss with enough prepared vinaigrette to coat (about 1/3 cup).

Here's the link