Recipe: Yogurt Oatmeal Raisin Cookies

Both Bobby and I have a major weakness for really good oatmeal raisin cookies. I also happen to have a jar of homemade yogurt in my fridge from my dad’s girlfriend (she makes it from raw milk they buy in PA!) that I wanted to do something with aside from yogurt breakfast bowls.

So I set out to experiment with a yogurt based oatmeal raisin cookie. It came out GREAT. I will warn you – these are not very sweet (on purpose) and could probably be eaten for breakfast or a healthy/hearty snack – but in my mind they are also the perfect dessert.

I haven’t gotten Kurt into these yet (to be honest, he doesn’t like ANY sweets, and thank goodness – have you ever met a 20 month old boy who doesn’t want candy? That’s my son) but that’s ok… more for us.

IMG_0684

Here’s the simple recipe:

Yogurt Oatmeal Raisin Cookies

Ingredients

  • 2/3 cup plain yogurt
  • 1/4 cup packed light brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2.5 cups whole oats
  • heaping 1/3 cup raisins
  • 1/3 cup shredded coconut (unsweetened)

Directions

  1. Preheat oven to 350F.
  2. Mix together the yogurt, sugar, egg, vanilla.
  3. Separately, mix the flour, baking soda, cinnamon, and salt.
  4. Add the flour mix into the wet mix; mix well.
  5. Add the oats, raisins, and coconut – mix well.
  6. Make large (1/3 cup or so) scoops of the dough into round cookie shapes and bake for 13-15 minutes on a baking pan sprayed with Pam.

This made 8 very large cookies. If you prefer smaller ones, reduce the cooking time by about 2 minutes to accommodate that!

Hope you get a chance to enjoy these yummy healthy yogurty oatmeal raisin cookies!

And Happy New Year if I don’t check in before then!

MilkIN Cookies! {Recipe} (AKA Lactation Cookies – with Vegan Option)

I made these lactation cookies to promote milk production for breastfeeding. They’re yummy! My supply is actually an oversupply. I ate these in the days leading up to giving birth as well as after Kurt was born. Perhaps they had something to do with the abundance of milk I came into.

milkin lacation cookies vegan

I came up with the recipe based on a few that I looked at online. It seems like the key ingredients for milk production are probably:

  • Brewer’s yeast (can not use any other kind of yeast – not nutritional yeast or other)
  • Ground flaxseed (also helpful for treating PCOS)
  • Oats and wheat germ (fiber is supposed to be good for milk supply)
  • Organic Butter (healthy animal fat)

It’s very easy to veganize this recipe; instructions for both regular and vegan are below.

Ingredients (with vegan option)

  • 3 tablespoons ground flaxseed
  • 5 tablespoons water
  • 3/4 cup (whole wheat) flour
  • 3 tablespoons wheat germ
  • 3 tablespoons brewer’s yeast
  • 1/2 teaspoon baking soda
  • 1 teaspoon (ceylon) cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup organic butter (room temperature) – vegan option: 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 1 (organic) egg – vegan option: additional 1T flaxseed and 1.5T water (add this to the above ingredients)
  • 1 teaspoon vanilla
  • 1.5 cups whole oats (ideally not quick oats)
  • cooking spray / greased pan
  • Optional: 1/2 cup raisins
  • Optional: 1/2 shredded coconut
  • Optional: 1/2 cup chocolate chips
  • Optional: 1/2 cup nuts
  • Optional: Any other of your favorite cookie add-ins!

Directions

  1. Preheat oven to 325F.
  2. In one bowl, mix together: flaxseed and water. Let it sit for 5 minutes.
  3. In another bowl, mix together: butter, sugar, egg, and vanilla. (If making the vegan version, omit the egg at this point and add coconut oil instead of butter.)
  4. In another bowl, mix together: flour, wheat germ, brewer’s yeast, baking soda, cinnamon, and salt.
  5. Add the oats and any add-ins to the dry ingredients.
  6. Add the flaxseed mix to the wet ingredients and mix.
  7. Add the dry ingredients to the wet ingredients and mix. IF dough is too dry, add a tablespoon of water at a time and mix.
  8. Shape into cookies and bake on a greased cookie sheet for 12-14 minutes.

I have made both the vegan and regular versions multiple times and they both turn out well.

My add-ins were shredded coconut and raisins.

These can be shared with family members! Husbands and grandmas love them too. I had mine for breakfast, as a snack, and for dessert.

Let me know if you try them and if they work for you.

What are your tips to boost milk supply?

{Macrobiotic March} Some Macrobiotic Meals (at home and out!)

Those of you who have been following my blog since the beginning may have noticed the shift from eating at home often (probably 5 nights a week) to eating out… a lot. The shift happened slowly over time as I transitioned from my first job in CA, to freelancing in CA (part time), to working full time again when we moved to NYC, to working more and more! I’m not complaining about work. My career is going better than I could have ever dreamed. I love my job and I love my coworkers. I am challenged every day with real problems that I can solve.

BUT – with working so much, I just don’t make the time to cook at home. While I am sure I could make the time, it’s not a priority for me right now.

So I try to find healthy options for eating out.

Keeping with the theme of Macrobiotic March, here are some of my favorite macro meals I have eaten (out) lately. And one macro meal that I made.

A few weeks ago I got lunch with an internet friend (we go back years now) at a vegetarian restaurant in midtown called Zen Palate. The lunch and the company were great. This is what I ordered:

zen-palate-lunch-special

The dish is called Shredded Melody. It’s shredded soy protein stir-fried with celery, carrots, zucchini and pine nuts in a light garlic sauce. It came with a brown and red rice mix and 2 spring rolls. I ate most at the restuarant and had the leftovers at my desk a few hours later.

Another night, after dinner at Souen, Bobby and I shared the Cocoa Creamy Parfait: cocoa mousse with vanilla soy cream and granola.

macrobiotic-cocoa-pudding-mousse-souen

Really delicious. I do prefer their scones though…

Another night I got takeout from Souen because I was in a rush. I had this meal after a vigorous yoga class at Pure:

macro-plate-takeout-souen

Takeout Macro Plate: an ideal blance of steamed greens (collards usually), vegetables (carrots, broccoli), brown rice, beans (chickpeas here – my favorite), and hijiki seaweed.

I also got this dessert the same night…

macrobiotic-scone-souen-cranberry-orange

A Macrobiotic Scone – the cranberry orange version.

Sometimes I do cook at home. One night I made this healthy fried rice variation:

macrobiotic-fried-rice-kabocha-brussels

Homemade macrobiotic fried rice with Trader Joe’s Healthy 8 Veggie Mix, Brussels sprouts, sesame seeds, and some teriyaki sauce. Steamed kabocha on the side, and yes I had seconds. I think this was another post-yoga meal.

Another night Bobby and I went to Hu Kitchen, a new paleo restaurant near his office. Hu Kitchen is on 5th Ave between 13th and 14th streets (right near Souen). Hu says, ‘For us, getting back to eating like humans means eating foods we would find in nature or foods minimally processed using only basic, mechanical methods.

hu-kitchen-farmers-plate-cauliflower-butternut-squash-greens

I got The Herbivore: 3 veggie sides of the day. I picked creamed cauliflower with coconut milk, roasted butternut squash, and sauteed greens. That little brown thing you see is grain-free bread. All of it – absolutely amazing. I could have licked the plate. It’s a little pricey – this dish was $10 and it was not that big. We ended up getting a paleo dessert, too (chocolate chia pudding) but the picture didn’t come out well. It looked like ass so you will just have to trust me that it tasted delicious.

SO – that’s what I have been eating lately. I actually have some more macro meals but I will save them for another time. I have to get to work!

Couple other things I wanted to mention:

  • I have accidentally been pescetarian this month except for 1 meal (a pasta dish this weekend).
  • I have had diet soda only 2 times this month. (!) One day that I had it, later on I found myself at the cafe downstairs buying a cookie – the only time I was craving sugar in a few weeks. Coincidence? I don’t think so. I think diet soda makes you crave sweets.
  • Bobby and I are planning on doing vegetarian April! (Vegetarian = pescetarian for us.)
  • Elise @ Hungry Hungry Hippie had a macrobiotic-inspired meal the other day. MMM kale.
  • Heather made those yummy cookies I linked to last week.

Have you had any delicious macrobiotic meals lately? Are you a diet soda person? Do you eat meat and/or fish, or are you vegetarian or vegan?

Quinoa: 10 Reasons to Love It

First, happy Friday! I know I’m excited for the weekend. Work has been crazy as usual so it will be nice to get a rest. I have a Guster concert tonight that I’m really psyched about and tomorrow I am going to my hometown in NJ for my bridesmaid’s baby shower (it’s a boy!). On Sunday Bobby and I are going to a family dinner here in NYC and I’m also hoping to find a way to get in at least two yoga classes this weekend (haven’t been in over a week). But anyway, onto the topic for today…

Here are 10 reasons to start eating quinoa – NOW.

tricolor-quinoa-trader-joes

(source)

1. It’s filling. The protein + fiber in quinoa will satisfy your hunger and keep you full longer.

2. It’s packed with protein. One cup of cooked quinoa has just over 8 grams of protein (source). Divide your body weight (in pounds) by 2 and that is approximately how many grams of protein you should aim for. For women, between 50-75 grams is probably plenty.

3. It’s delicious. I will never say no to a big bowl of quinoa.

4. You’ll stay slim eating quinoa. What helps me lean out when I’ve been over-indulging? Filling grains like quinoa. I can’t get full on veggies alone and quinoa stops my cravings on the spot.

5. Quinoa is a great alternative to other typical grains. Bored of rice, oatmeal, and whole wheat bread? Cook up a batch of quinoa for a chewy, hearty, delicious side dish.

6. It’s versatile – have it for breakfast! Mix quinoa, Greek (or regular) yogurt, some peanut butter, and slice a banana on top. OR try using quinoa flakes to make a healthy breakfast cookie.

14 breakfast coconut cookie 400x265 Coconut Breakfast Cookies Recipe

(^^my breakfast cookies^^)

1 quinoa cookies Womens Work and a Recipe: Quinoa Flake Cookies (Gluten Free)

(^^i also have made gluten-free cookies with quinoa flakes^^)

7. It’s versatile – have it for lunch! Mix quinoa, seaweed salad, a chopped hard-boiled egg, and some lettuce together for a protein-packed & Asian-inspired meal.

01 quinoa tabbouleh 300x225 Quinoa Tabbouleh

(^^or maybe some quinoa tabbouleh?^^)

8. It’s versatile – have it for dinner! Make burritos filled with chili meat (cook chopped onions + turkey + pack of chili spice + can of tomatoes), quinoa, lettuce, cheddar cheese, and avocados.

9. Quinoa is vitamin-rich. I like to get my vitamins from whole-food sources, not a pill. Quinoa has iron, manganese, riboflavin (B2), magnesium, lysene, and more. You can ditch the daily vitamins if you just eat real foods.

10. It’s a prebiotic – good for the digestive system (feeds good bacteria). Your belly will thank you. For those of us with IBS, it’s so important to eat foods that nourish the stomach and intestines. And even if you don’t have IBS, it’s still good to nourish yourself.

So… what are you waiting for? Go get some quinoa! I recently discovered the tri-color quinoa at Trader Joe’s and it is awesome.

{food} Sunday Dinner with Family

Growing up I always had a friend whose Sunday nights were reserved for dinner at her Grandma’s. I always liked the idea. I guess I just like rituals. So recently Bobby and I have a new ritual with our New York family – our aunt and uncle (this is the aunt I bake gingerbread with) have been having us over for dinner each week and we are loving it! Other family members always drop by as well throughout the night.

This week’s menu was a roasted red snapper, served chilled with homemade cocktail sauce (ketchup, horseradish, lemon juice), lemon wedges, and fresh parsley.

We also had curry rice, a salad, and bread.

For dessert we had an array of little chocolate pasties. They were similar, each filled with chocolate mousse and other various delicious things. There was also vanilla ice cream. The pastries are from a little shop somewhere in the East 90’s. I forget the name but can ask next time.

This past weekend was one of just two weekends I’ll have off during my yoga teacher training and I tried to enjoy it to the fullest. The only other weekend off is Thanksgiving and I have to go down to Miami to be in a wedding anyway. Then this week I jumped back into taking classes (we have to fulfill a certain number during the course of the training). And I have another exciting thing to share but I want to wait until it’s official.

Hope you all are having a lovely week so far. Sometimes I wish fall would last forever.