Secret Sprinkle Cookies

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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.

Breakfast in Dessert Clothes

Choc Chip Protein

If you’re a busy parent, busy person, or night owl, this is one of the best quick breakfasts that has ever come out of my Bitchin’ Kitchen. Make a batch on a slow morning or weekend, freeze individual portions, and booyah! when the natives (or you) get restless and hungry. I went into the kitchen with my lab coat on specifically trying to invent a lower-carb, higher-protein, cravey (crave-able?) breakfast for my type 1 diabetic 5 year-old in prep for his upcoming kindergarten year — using stevia-sweetened protein powder to both boost and sweeten it. But now, we have something that is a family staple for the whole team. Best thing is, it tastes like dessert! Why not get the chocolate river flowing first thing in the morning? You only live once!

Chocolate Chip Breakfast Bars
Makes 12 large bars
325 degrees, 40 minutes

WET INGREDIENTS: Stir to combine
2 ripe bananas, mashed
3/4 cup milk (I use vanilla soy)
1/4 vegetable oil
1/2 cup sugar
1 tsp vanilla

DRY INGREDIENTS: Sift together in a separate bowl
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 scoop Plantfusion protein powder or other protein powder providing ~20 grams protein per scoop

COMBINE WET & DRY, THEN STIR IN:
1/4 cup ground flaxseed meal, or ground or whole chia seeds
1/4 cup hemp hearts (shelled hemp seeds, ok to use other seeds or leave out)
1/4 cup chocolate chips

Preheat oven to 325 degrees and grease a 9X9-inch pan.

Stir to combine wet ingredients in a large bowl, and in a separate bowl, sift together the dry ingredients.

Add dry ingredients to the wet ingredients and stir to combine, and then stir in flax, hemp seeds, and chocolate chips.

Bake in a 9X9-inch pan for 40 minutes until a toothpick inserted in the center comes out clean.

NUTRITION FACTS PER BAR: 227 calories, 8.5 g fat, 32 g carbohydrates, 2 g fiber, 14 g sugar, 6 g protein, 9% daily iron.

Full of Plants, Free of Gluten

Baby Carotene

Baby Carotene

Hello healthy herbivores! What’s the word?!? I have been happily sucked into MOMLAND for the last couple months. It’s a pretty place where you put your feet up, drench yourself in life’s miracles, and sip organic green smoothies out of martini glasses. Actually, it’s more like Legoland. Bright lights, fast moving humans, and too many colors to count. Too bad it’s not vegetables whizzing by! Or is it?

Not only do we have an amazing new being in our brood (a little girl, born at 8.1 lbs in early May), but life for the other 3 kids hasn’t stopped, nor has the Vitamix! But now I am back, and I am full-on gluten-free-fabulous.

When the new baby was born, I read a neat article about a new study that had just been published in the journal Diabetes: Could a Maternal Gluten-Free Diet Protect Protect Offspring Against Type 1 Diabetes? I read it while sipping tea and quickly inhaling my very last piece of whole wheat peanut butter toast. Sure, the study was done in mice, but when you have 1 child with type 1, even a study done with mice is motivating. Plus, with a few pesky baby weight pounds to dissolve, perhaps GF is a grand idea anyway. Bring it, Stuart Little!

So as I ventured into GF land, I realized most GF snack foods, breads, and muffin mixes are high-calorie, low-fiber, and rich in eggs, oils, and dairy (not so good for the squishy tubular mid-section of which I’m trying to bid adieu). And EXPENSIVE! Am I supposed to diaper the new baby with the GF Flour Mix packaging? Better idea anyway, I’m sticking with a GF plan that skips the processed goods and highlights the whole ones, and am on a mission to make a high-fiber, plant-hearty GF sandwich bread (read on). This mission may take the remainder of my life on earth.

My day at the moment:

First thing:
Huge glass water, then coffee with coconut creamer (I do love me a cup ‘a joe!) while nursing baby
Exercise:
2 mile hilly run/walk, 100 crunches, 50 sit-ups, 20 push-ups, 30 squats, 600 beads of sweat pouring down face
Breakfast:
Green smoothie: 1 scoop Plantfusion vanilla, 2 c dino kale, 1 c frozen fruit, 1 banana, water
Snack:
KIND bar, apple, OR peanut butter on corn thins
Lunch:
Huge green salad with lots of veggies and beans w olive oil-lemon-salt dressing, 2 pc dark chocolate
Snack:
Veggies, hummus, Brown rice cakes (2, 3, 4…), TJ’s Roasted Seaweed or TJ’s Kale Chips
Dinner:
Stir-fry veggies with tempeh or tofu, OR overloaded veggie burrito fixin’s piled on 2 corn tortillas
2 pc dark chocolate
Bedtime snack:
2 chilled sliced apples topped with cinnamon

For baking, I’ve been substituting GF all-purpose flour blend for regular flour and things have come out well. Until I tried my hand at a healthy, vegan GF sandwich bread, modeled after this one (except using King Arthur’s multipurpose GF flour and flax instead of chia). Mine was edible, and bordering on tasty if you like dense, heavy bread. Yum! I mean, HELP!!

Hugs to plants,
Jen

GF Vegan Sandwich Bread, Take 1

GF Vegan Sandwich Bread, Take 1