Secret Sprinkle Cookies


Well I made and perfected these back on National Homemade Cookies Day (October 1st, don’t you celebrate?), and am finally out of my nutrient-rich cookie coma and getting a chance to share them. They are adorable, colorful, and protein-packed for growing kids. Sprinkles in them, on them, and around them (and on the floor them). Enjoy with a hot cup of something and a smile. Oh, and send an extra or two in your kids’ lunch boxes for their friends.

Secret Sprinkle Cookies
Makes 24

1/2 cup softened butter-type ingredient (I used Earth Balance)
3/4 cup sugar
1 Tbsp chia seeds soaked in 3 Tbsp water for 5 minutes
1 Tbsp vanilla extract
1 1/2 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 cup hemp hearts
1/3 cup sprinkles plus 3 Tbsp for sprinkling on top
2 Tbsp soymilk or water if batter is too dry

Preheat oven to 350 degrees.

Combine buttery spread, sugar, vanilla, and chia/water combo in a bowl until mixed through. Add dry ingredients and stir to combine, adding 2 Tbsp water or non-dairy milk if batter is crumbly.

Form dough into 1-inch size balls and place 1 inch apart on a nonstick cookie sheet, topping with a few extra sprinkles — I use a funnel for less mess. Bake 10-15 minutes until dough spreads out and very slightly golden brown on the edges.

Per cookie: 102 calories, 4.5 g fat, 14 g carbs, 1 g fiber, 7.5 g sugar, 2 g protein.

Peyton’s Pâté and Super Bowl Bingo

Looking for a way to shock your friends this Super Bowl? Serve this Lentil Pâté instead of wings! I’m positive this is what Peyton Manning eats before every game. Also, enjoy my own personal creation of Super Bowl Bingo. There are 10 cards here for you and your pâté-loving pals. Cheers!

Lentil Pâté from Skinny Dish!

Lentil Pâté from Skinny Dish!

Lentil Pâté
Makes 10 (¼-cup) servings
Prep time: 10 minutes

Spread this tangy pâté on Sesame Melba Rounds, toasted baguette slices, or pipe it into hollowed-out cherry tomatoes or steamed and hollowed-out Brussels sprouts. It even works well as a sandwich spread. Heck, eat it right off the spoon for breakfast. You only live once!

1 (17.6-oz) pkg TJ’s Refrigerated Steamed Lentils, or 2 ½ cups cooked lentils
5 cloves garlic, peeled
12 large pitted black olives
3 Tbsp capers, with juice
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp chopped fresh rosemary (optional)
¼ tsp salt
1/8 tsp black pepper

1 In a food processor or powerful blender, process all ingredients together until combination is a smooth paste (some chunks may remain).

2 Store leftovers in the fridge for up to 5 days.

Per ¼-cup serving: 81.5 calories, 2 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 301.5 mg sodium, 11 g carbohydrates, 4.5 g fiber, 1 g sugar, 4.5 g protein, 0.5% vitamin A, 3.5% vitamin C, 2% calcium, 11.5% iron

Recipe from Cooking with Trader Joe’s: Skinny Dish! by Bitchin’ Dietitian

Grab Your Garbanzos! 7-Day Detox Starts on Monday!

Detox Begins!Calling all ladies of the lettuce and men of the maca! Join us as we celebrate 2014 by saying good riddance to the lingering goo of 2013 and hello to more energy, clarity, and green supremacy in the New Year. The Skinny Dish 7-Day Detox will start—rain or shine—on Monday, January 6th. Make room in your fridge, stock up using the shopping list, and warm up your Vitamix. It’s time give your body a real party!

Look forward to new quick recipes, tips, and a long-term plan that will keep you detoxified all year long. See you Monday! xoxo

Sweet Potato Mashup: A Thanksgiving Must

Sweet Potato Mash

Sweet Potato Mashup

Hate to admit it, but sweet potato mush is the one thing I continue to pass at the Thanksgiving feast. Even with its beta-carotene-rich orange goodness, it just doesn’t tickle my tofu.

Until now.

Determined to one day fall in love with denture-friendly sweet potatoes (of course sweet potato fries have always been a favorite), and inspired by Kathy’s Famous Sweet Potato Mash, it has happened. I am in love with this sweet potato mush!

Sweet Potato Mashup
Makes 5-6 cups (about 10 ½-cup servings)

2 large sweet potatoes, baked or boiled
1 cup vidalia onion, chopped

1/3 cup garlic hummus
3-5 cloves garlic, chopped
1 Tbsp olive oil
1/4 cup fresh tangerine or orange juice
1 tsp lemon juice
1 1/4 cup parsley, chopped
salt/pepper to taste

1. In a large bowl, combine all ingredients.

2. Mash well, but leaving some chunks.

3. Heat/reheat over the stovetop, stirring constantly, about 4 minutes. 

Nutrition info per serving: 68 calories, 2 g fat, 0 mg cholesterol, 80 mg sodium, 11 g carbohydrate, 2 g fiber, 3.5 g sugar, 2 g protein, 43% vitamin A, 3% iron

My version has fewer ingredients than Kathy’s, but please check hers out. Her photos are profesh and her ingredient combos (in this recipe and others) are uniquely gut-pleasing. I don’t know if it’s the garlic hummus, the fresh garlic, the raw onion, or the parsley, but this is definitely a must-try. Hello, Thanksgiving, and hello, orange taters!

Happy healthy holidays!

Superbowl Pant Survival

Of course YOU will survive the Superbowl, but what about your pants? Will they have to take a temporary hiatus in the back of the closet after tonight? To the snackinizer! Here are consumptionaries that will keep your lower half in it’s post-holiday / pre-Superbowl position:

1. Polenta Stuffed Mini Peppers (gluten-free)


2. Guacamame (gluten-free)


3. Fiery Cashew Dip  (gluten-free)


4. Veggie Pupusas (gluten-free)


5. Any of these Meatless Meats, given high marks by meat lovers

6. No Fant Pants Nachos (gluten-free)

7. Hot Pants Cornbread


8. Vegan Hot Wings

9. Quick & Easy Veggie Chili

10. Creamy Spinach Dip (video)

Happy chowing!

Happy Nacho Day!

Football fans and health heroes! Here’s a last-minute recycled video on preparing my famous No Fat Pants Nachos for today’s big game.

Plus, be sure to check out Forks Over Knives Superbowl Recipes for Hearty Nachos, Roasted Red Pepper Hummus Tapenade, BBQ Tofu “Wings,” Lentil Chili, and Whole Grain Corn Muffins. Not to mention the Lunchbox Bunch’s Avocado Quesadillas and Meatless Buffalo Bites–perfect for the eat-fest that is the Superbowl.

Happy cheering and chowing!

Pumpkin Spice Latte in Your Own Bitchin’ Kitchen

I could be Charles. I’ve already had and thoroughly enjoyed several Starbucks Pumpkin Spice Lattes this year (decaf, soy, no whip, SO good). Especially as a past Starbucks barista who got free drinks “for taste-testing” ’round the clock, it’s hard to justify spending too much cashola on a coffee drink–even the Pumpkin Spice Latte. So, I’ve created my own version–much cheaper, and highly more convenient if you have a craving while at home. And no espresso machine needed!

Pumpkin Spice Latte
Makes 1 12-ounce drink

6 ounces brewed double-strength coffee (leaded or unleaded, your choice)*
6 ounces vanilla non-dairy milk (I used soymilk)
1 Tbsp pumpkin butter or apple butter (or 1 Tbsp pumpkin purée plus 2 tsp sugar)
1/8 tsp pumpkin pie spice (or a dash of cinnamon plus a dash of nutmeg) 

Brew coffee. While coffee is brewing, heat milk, pumpkin butter or apple butter (or pumpkin purée plus sugar), and spice(s) in a small saucepan over medium-high heat. Stir vigorously with a whisk until ingredients are evenly mixed and it starts to bubble. Pour coffee and milk mixture into a large mug. Pull out your laptop, turn on some jazz, sip the latte, and enjoy the moment. A true coffee shop experience!

Nutrition info per latte: 107 calories, 2.5 grams fat, 5 grams protein, 13 grams sugar, 225 mg calcium.

*1 cup in most coffee makers makes 4 ounces of coffee. Therefore, for 1 latte, brew 1 1/2 cups (6 ounces) using 3 scoops of ground coffee

Who’s ready for a homemade version of the Gingerbread Latte or the Peppermint Mocha? Stay tuned!

Thanksgiving Countdown: Hearty Lentil Loaf & Chili Lime Sweet Potatoes

It’s thrilling to see all the healthy and even more delicious versions of traditional Thanksgiving fare floating around this year, especially those in the New York Times: Chloe Coscarelli’s hearty Curried Lentil, Squash, and Apple Stew, Country ‘Meatloaf’ with Golden Gravy, and Pumpkin Tiramisù, and Kris Carr’s own “Crazy Sexy Thanksgiving” including Pumpkin Bisque, Roasted Brussels Sprouts With Pistachios and Cipollini Onions, Shaved Fennel and Apples With Wine-Pickled Onions, Toasted Pecans and Mandarin Vinaigrette, Seitan Piccata, and Make Juice Not War Green Drink.

To add to the list, here are a couple more of my favorites straight out of Skinny Dish!:

Loafin' Lentils from Skinny Dish!

Loafin’ Lentils
Makes 8 servings (8 thick slices)
Prep time: 30 minutes
Hands-off cooking time 45 minutes, followed by 10 minutes to cool

This meatless meatloaf was adapted from the “Ultimate Vegan Lentil Walnut Loaf” by Angela Liddon, MA, of the popular, and she was inspired by Terry Walters “Clean Food” cookbook. It fills the comfort-food category with high marks, and makes a dandy partner for Sesame Greens. The ingredient list looks a little daunting, but it’s actually simple to prepare, and is well worth any extra effort. You’ll just wish you had made 2 loaves!

3 Tbsp flaxseed meal (ground flaxseeds), soaked in ½ cup warm filtered water for 10 minutes until a gel forms, or 3 Tbsp cornstarch dissolved in ½ cup warm water
¾ cup California Walnut Halves and Pieces, or other whole walnuts
1 Tbsp olive oil
3 cloves garlic, minced, or 3 cubes frozen Crushed Garlic
½ onion, finely chopped
1 carrot, shredded
½ green apple, unpeeled and shredded
¼ cup raisins
1 tsp salt
1 tsp dried thyme
1/8 tsp black pepper
2 slices whole grain bread such as Organic Soft Wheat, toasted and then processed in a blender or food processor to make crumbs, or ¾ cup breadcrumbs
1 (17.6-oz) pkg refrigerated Steamed Lentils
1 Tbsp additional flaxseed meal, or Just Almond Meal
½ cup All Natural Barbeque Sauce, or other barbeque sauce

1 Preheat oven to 350° F.

2 Roast walnuts on a parchment paper lined baking sheet for 6 minutes. Set aside, but keep oven on.

3 Meanwhile, in a large skillet over medium-high heat, heat oil and sauté onion, garlic, and carrot until tender, about 2-3 minutes. Add shredded apple, raisins, salt, thyme, pepper, and walnuts crumbled by hand into the skillet, and sauté another 2 minutes. Pour mixture into the mixing bowl with flaxseed meal and water mixture.

4 Process bread into breadcrumbs, and then add to the mixing bowl.

5 Process lentils so that ¾ of them are blended smooth, leaving some whole lentils. Add to mixing bowl along with additional tablespoon of flaxseed meal. Stir together. Taste test the mixture now… aren’t you excited for the finished product?!

6 Press firmly into a 5 x 9-inch loaf pan. Top with barbeque sauce, spreading it evenly over the loaf.

7 Bake for 45 minutes, and then let cool for 10 minutes before slicing.

8 Store leftovers in the fridge for up to 4 days or in the freezer for up to 2 months.

Per serving: 245 calories, 10.5 g total fat, 2 g saturated fat, 0 mg cholesterol, 652 mg sodium, 30.5 g carbohydrates, 8 g fiber, 10.5 g sugar, 9.5 g protein, 20.5% vitamin A, 4.5% vitamin C, 4.5% calcium, 18.5% iron

For Gluten-Free: Use gluten-free bread to make breadcrumbs

Chili Lime Sweet Potatoes from Skinny Dish!

Chili Lime Sweet Potatoes
Makes 3 servings
Prep time: 5 minutes
Hands-off cooking time: 40 minutes

My husband who isn’t much of a fan of “boring” sweet potatoes, finds this version surprisingly light, tangy, and completely unboring. Forget the marshmallow and sweetness of traditional Thanksgiving sweet potatoes and go sour and spicy!

4 small sweet potatoes, unpeeled, scrubbed, and cut into chunks
Juice of 2 limes, about 3 Tbsp
1 Tbsp agave nectar, maple syrup, or sugar
2 tsp chili powder
2 tsp grapeseed oil, or other vegetable oil
¼ tsp salt

1 Preheat oven to 350° F.

2 Place sweet potatoes in a 9 x 9-inch square baking dish.

3 In a small bowl, whisk together lime juice, agave, chili powder, oil, and salt.

4 Pour juice mixture over sweet potatoes and stir so all potatoes are well-coated.

5 Bake for 40 minutes, until sweet potato chunks are tender.

6 Store leftovers in the fridge for up to 5 days.

Per serving: 130. calories, 3.5 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 240 mg sodium, 25 g carbohydrates, 3.5 g fiber, 12.5 g sugar, 2 g protein, 106.5% vitamin A, 33.5% vitamin C, 3.5% calcium, 6.5% iron

Perfect topped off with the dairy-free Pumpkin Pie! Cheers to Thanksgiving, autumn veggies, and health!

Thanksgiving Countdown: Sesame Greens

Sesame Greens from Skinny Dish!

Looking for a fatback-free (and back-fat free) greens dish to go with your big meal next Thursday? Here’s my FAVORITE, straight out of Skinny Dish! Stay tuned this weekend for more stellar Thanksgiving recipes your body will thank you for. (And don’t forget the incredible pumpkin pie from last month…)

Makes 4 servings
Prep Time: 10 minutes

Dark leafy greens such as mustard greens, turnip greens, and collards are incredible sources of calcium with double the absorption of dairy calcium. And with the Popeye powers associated with eating dark greens, this recipe couldn’t be an easier or tastier way to energize you. Need an extra kick? Enjoy a double serving for just 175 calories!

½ cup filtered water
2 tsp toasted sesame oil
½ bag (5 oz) Prewashed and Rinsed Shredded Carrots, or 2 medium carrots, shredded or cut into thin strips
1 red bell pepper, cut into thin strips (preferably organic)
1 (16-oz) bag Trader Joe’s Southern Greens Blend, or 1 bunch kale, collards, or other dark leafy green, ripped into pieces
1 Tbsp brown rice vinegar
2 tsp sesame seeds
3 Tbsp reduced sodium soy sauce

1 In a large pot, steam carrots and red bell pepper in water and sesame oil over medium-high heat, about 2 minutes. Add greens, rice vinegar, and sesame seeds and cover, continuing to steam for another 5 minutes until greens are tender. Remove from heat.

2 Mix through using a pasta grabber or tongs. Just prior to serving, add soy sauce—it will turn the greens from bright to blah if it sits on them too long.

3 Store Leftovers in the fridge for up to 3 days.

Per Serving: 88 calories, 3 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 403.5 mg sodium, 11 g carbohydrates, 4.5 g fiber, 4 g sugar, 4 g protein, 113% vitamin A, 99% vitamin C, 18% calcium, 13% iron

*Alternate option: Reserve the sesame seeds and top each serving with ½ tsp.

Gluten-Free: Use tamari instead of soy sauce

Soy-Free, Dairy-Free, Egg-Free Pumpkin Pie with Gingersnap Crust

What’s left, right? Just a bunch of pumpkin and spices? You got it, and the taste is out of this world!

Here’s last year’s pumpkin tribute post with recipes for Pumpkin-Apple Butter, Mexican Pumpkin Stew, Pumpkin Bread, and a Pumpkin Smoothie. This year, however, I’ve started early to find the BEST tasting pumpkin pie in the universe, while of course remaining healthy, easy, and adequately fit for a galaxy queen. It’s quite possible that I don’t need to test any further. Note that the cashews need to soak for at least 4 hours…

Oh My Stars Pumpkin Pie

Oh My Stars Pumpkin Pie
Makes 12 slices 

Gingersnap Crust
3 cups small gingersnap cookies (about 8 oz)

1/3 cup melted Earth Balance margarine 

Pie Filling
1 (15-ounce) can pumpkin purée 
2/3 cup sugar
2 tsp pumpkin pie spice (1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp allspice + 1/4 tsp nutmeg)
1 tsp extra cinnamon
2/3 cup raw cashews, soaked in salted water for 4 hours (or overnight)
1/2 cup canned light coconut milk

Gingersnap Crust

1 Preheat oven to 375° F. 
2 In a blender or food processor, blend cookies until they’re crumbs. Add margarine and process until evenly mixed.
3 Press mixture into the bottom and sides of a 9-inch round pie pan so the edges come halfway to the top.
4 Bake crust for 5 minutes, and let cool completely before adding filling and baking further. 

Pie Filling:

1 In a large bowl, combine pumpkin, sugar, and spices until well mixed.  
2 Once cashews have soaked and are a tad soft, drain the liquid and then blend them in a blender or food processor with coconut milk until soft and fluffy.
3 Fold cashew “cream” into pumpkin mixture.
4 Pour filling into cooled crust and bake for 30 minutes. Let cool in the fridge for about 1 hour to solidify the filling before serving.
5 Store leftovers (if there are any) in the fridge for up to 5 days. 

Nutrition Info Per Slice: 209 calories, 10 g fat, 3 g saturated fat, 0 mg cholesterol, 166 mg sodium, 29 g carbohydrates, 2 g fiber, 16 g sugar, 3 g protein, 110% vitamin A, 2.5% vitamin C, 2.5% calcium, 11% iron.

What the critics said:
Bitchin’ Dietitian: “Wow. That’s what I’m talking about.”
Bitchin’ Husband: “I’ll have some more.”
5-year-old: “It’s not good, it’s great.” (& then chose pie over a chocolate soy ice cream sandwich the next night)
3-year-old: “MMMMM!”
1-year-old: “Mo?” (although he ate the uncooked pie filling more aggressively than the cooked pie; the beauty of egg-free baking!)

So Chez Reilly, this will be our pumpkin pie. Other pumpkin pie compilations willing to enter the competition?