During my year of living yoga-ly, John and I would pick an intention for our bodies: no white flour, nothing fried, no red meat, no sugar, etc. It was actually really interesting what I missed and what I didn't miss and how you adjust and what my body felt so much better not eating.
What I learned more than anything else is that my body does not like things fried (still eat them chips though--a good salt and vinegar, oh yes, but in very small quantities), really does not do well with creamy things, sugar is a no no, and white flour, darn it, just does me no good at all.
These were devastating things to learn because I LOVE dessert. I love rustic white breads and really all white bread. And I live, LIVE, for cookies.
So what I've learned to do is eat the things I love but my body doesn't, very very sparingly. And I've become very creative in my cooking.
I've got a bunch of recipes that I promise you taste amazing and are healthy or modified to the healthier spectrum.
Here is my first:
Best Whole Wheat Oatmeal Cookies in History
(I know you're thinking, wait, no way, you can't put whole wheat flour in cookies and have them taste good . . . well, I'm here to tell you, you can . . .)
1 c butter
3/4 c brown sugar (a little packed)
1/2 c white sugar
cream together
1 c peanut butter (I like Trader Joe's all natural salted, but any will do)
mix in well; add
2 eggs
1 tsp vanilla
Mix.
In a separate bowl:
1 1/2 c whole wheat flour (doesn't have to be pastry or anything)
2 1/2 c oats (finely ground in a blender)
1/2 tsp salt
1 tsp baking soda
Add slowly to the wet ingredients.
Add 1/2 c carob chips (or 1/2 c chocolate chips or more if you like).
Scoop about 2 tbsp balls onto cookie pans and Bake at 375 for 8 minutes (you want the bottom light brown but still soft).
The cookies will be super duper breakable, but carefully remove from the pan with a spatula and let cool on paper towels spread over the counter. Once they are cool, they'll be nice and eatable.
I'm telling you, they're delicious! And actually nutritious.
Tomorrow, I'll give you my favorite healthy breakfast recipes . . .
What I learned more than anything else is that my body does not like things fried (still eat them chips though--a good salt and vinegar, oh yes, but in very small quantities), really does not do well with creamy things, sugar is a no no, and white flour, darn it, just does me no good at all.
These were devastating things to learn because I LOVE dessert. I love rustic white breads and really all white bread. And I live, LIVE, for cookies.
So what I've learned to do is eat the things I love but my body doesn't, very very sparingly. And I've become very creative in my cooking.
I've got a bunch of recipes that I promise you taste amazing and are healthy or modified to the healthier spectrum.
Here is my first:
Best Whole Wheat Oatmeal Cookies in History
(I know you're thinking, wait, no way, you can't put whole wheat flour in cookies and have them taste good . . . well, I'm here to tell you, you can . . .)
1 c butter
3/4 c brown sugar (a little packed)
1/2 c white sugar
cream together
1 c peanut butter (I like Trader Joe's all natural salted, but any will do)
mix in well; add
2 eggs
1 tsp vanilla
Mix.
In a separate bowl:
1 1/2 c whole wheat flour (doesn't have to be pastry or anything)
2 1/2 c oats (finely ground in a blender)
1/2 tsp salt
1 tsp baking soda
Add slowly to the wet ingredients.
Add 1/2 c carob chips (or 1/2 c chocolate chips or more if you like).
Scoop about 2 tbsp balls onto cookie pans and Bake at 375 for 8 minutes (you want the bottom light brown but still soft).
The cookies will be super duper breakable, but carefully remove from the pan with a spatula and let cool on paper towels spread over the counter. Once they are cool, they'll be nice and eatable.
I'm telling you, they're delicious! And actually nutritious.
Tomorrow, I'll give you my favorite healthy breakfast recipes . . .
Comments
Post a Comment