Indulgence: S'more Cookies

Nothing says summer like s'mores. Am I right? Or am I right? We love s'mores, but we have one little problem... we don't have a fire pit. It's makes it a little hard to make them the traditional way, and I'm not brave enough to let my kids do it using our gas stove, so these are our next best alternative. :) And though we try to keep things healthy around here, an indulgence every now and again is just fine. Happy 4th of July!

Indulgence: S'more Cookies
24 SERVINGS 
PREP: 12 minutes           COOK: 12 minutes            READY IN: 24 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 11 Tablespoons unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 1/2 cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 heaping cup of mini marshmallows
• 1-2 packages graham crackers, broken into squares (I used 24 squares, but how many squares you use will ultimately depend how much dough you put on top of them)
• 3 regular sized Hershey’s bars, broken into single squares

DIRECTIONS

---

1. Mix together the butter, brown sugar, and sugar together until nice and creamy.
2. Add in the eggs, one a a time. 
3. Once mixed, add the vanilla. Mix.
4. Add the baking soda, sea salt, and flour. Mix together.
5. With a large spoon, or spatula, mix-in the chocolate chips and marshmallows.
6. Chill the dough for one hour in the refrigerator.
7. Preheat the oven to 375º.
8. One a cookie sheet, lined with parchment paper, lay out the graham crackers, side by side. (For step by step pictures, click here).
9. On top of each graham cracker, place a tablespoon of dough on top. (I used my regular sized cookie scoop and it worked great).
10. Bake the cookies for 5-6 minutes, add the Hershey bar to each graham cracker cookie and bake for another 5-7 minutes. Let the cookies cool completely (I threw them in the freezer for about 20 minutes) and cut them with a sharp knife.

Enjoy!
Recipe from The Girl Who Ate Everything.

Healthy Chocolate Chip Cookies

I am always trying to perfect different types of cookies in the kitchen. And to help myself not feel to guilty about cooking up goodies, I try to make them as healthy as I can. And great news, I made THE PERFECT HEALTHY COOKIE!!!

I've tried about everything, and I've failed an awful lot. Trying to use no oil or refined sugar really makes things tough! I've tried substituting applesauce for the oil, but it often times makes cookies way too moist. I've tried putting yogurt in cookies, but sometimes it leaves a bad after taste. I've even tried melting down coconut oil and putting it in my cookies, but depending on the flavor I'm going for, it doesn't work all the time. Anyways, I'm here to tell you, I'm made a darn good cookie. I approve, and more importantly, so do my kids (and my husband!). It seriously won all of us over!!! It doesn't have flour, oil or refined sugar (and only a teaspoon of honey!!! so most of the sweetness comes from the natural ingredients). ***Please note that I do live in high altitude so I would suggest starting out with a little less oats than I did, unless you want a more dense cookie.

Healthy Chocolate Chip Cookies
30 SERVINGS 
PREP: 15 minutes           COOK: 15-20 minutes            READY IN: 30-35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 cups of rolled oats
• 3 ripe bananas
• 2 eggs
• 3/4 cup vanilla almond milk, unsweetened
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 2 teaspoons vanilla
• 2 tablespoons peanut butter
• 1 teaspoon honey
• 1/2 cup mini chocolate chips

DIRECTIONS

---

1. Preheat oven to 350º.
2. Take the rolled oats and grind them up in your food processor (or use oat flour if you want, but the measurement will most likely be different).
3. In a mixer, combine the ripe bananas, eggs, and milk until combined.
4. Add the ground rolled oats, baking powder, cinnamon, vanilla, peanut butter, and honey. Combine until all mixed together. The dough will not be completely stiff, it's more the consistency of a muffin mix. 
5. Add the the chocolate chips and mix together.
6. Line cookies sheets with parchment paper, and place the cookies on the sheet (I used a cookies scooper to put on my cookie sheets).
7. Bake for 15-20 minutes, let cool and enjoy!

NUTRITION FACTS

---

    1 cookie    77 calories   2.3g fat   12.3g carbs    2.2g protein    3.2g sugar   

Enjoy!

Healthy Breakfast Burritos

Keeping with the theme of this month's Healthy Habits Challenge, I'd like to share with you one of my favorite pre-workout meals. Since I work out in the mornings, I like to make sure that my breakfast is packed with carbohydrates as this will give me the energy to make it through my workout and make sure I'm burning fat rather than muscle.

Since I like to eat about 90 minutes before a workout and my mornings can be a tad crazy getting kiddos ready and all loaded in the car so we're on time for school drop off, I make these ahead of time and freeze them individually, wrapped in foil. All I have to do is heat them up (take off the foil first), wrapped in a wet paper towel, for about 45 seconds on a reduced power (I do 7). I drizzle salsa over it and within minutes, I've eaten a healthy and nutritious meal.

Even if you're not headed to the gym in the mornings, this is a great on-the-go breakfast for those busy mornings. Instead of drizzling the salsa on top, feel free to put it in the burrito to make it more transportable. :)

Healthy Breakfast Burritos
15 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 15 eggs
• 1 lb. ground chicken sausage
• 1 small green pepper
• 1 small red pepper
• 1 teaspoon black pepper
• 15 whole wheat tortillas
• Salsa for topping

DIRECTIONS

---

1. In a medium bowl, whisk eggs. Set aside.
2. In a large skillet, cook the sausage. Stir occasionally until cooked all the way through.
3. Add whisked eggs to the skillet and mix with the sausage.
4. Once eggs are cooked, add the peppers and black pepper. Mix together.
5. Lay out one tortilla, and put the egg and sausage mixture in it. Roll up and drizzle salsa on the top, if desired.

NUTRITION FACTS

---

    1 serving    219 calories   7.5g fat   23.2g carbs    15g protein    .7g sugar   

Enjoy!

Pumpkin Protein Pancakes

The other day my husband was making lunch to take to work. I saw him grab a sleeve of Ritz Crackers. He has told me that he's trying to eat healthier so I lovingly said "you know those aren't healthy, right?" With NO SARCASM his response was, "They aren't?" Clearly, I need to be better about educating him. :) In an attempt to help him eat better and realize what he should and shouldn't be putting in his body, I made him a nice protein packed breakfast.

He's a huge fan of sugary cereal, waffles, pancakes, muffins...you name it. With pancakes on the list, I thought we'd give these pumpkin protein pancakes a try. They are so easy, it's embarrassing. As he downed his pancakes, I sat and smiled cause he had no idea what was in them, but he obviously loved them. :)

Pumpkin Protein Pancakes
Makes 4 pancakes
PREP: 5 minutes           COOK: 5 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2/3 cup rolled oats
• 1/2 cup low fat cottage cheese
• 1/4 cup canned pumpkin
• 1 egg
• 1 egg white
• 1/2 teaspoon cinnamon
• 1 tablespoon honey
• 1 tablespoon almond milk or soy milk (optional, if mixture isn't a smooth consistency)

DIRECTIONS

---

1. Combine all ingredients into a blender, minus the almond milk. Blend until smooth. If mixture is having trouble blending, add a little almond or soy milk.
2. Heat a greased skillet over medium/low heat. 
3. Add 1/4 cup of mixture onto heated skillet. 
4. Cook pancake until the edges are turning golden brown and you can easily get a spatula under, about 2 minutes. Flip and cook other side until golden brown.
5. Top with pure maple syrup and/or any fruit you'd like. 

NUTRITION FACTS

---

   1 pancake   123 calories   2g fat  18g carbs   8g protein   7g sugar   

Enjoy!
Recipe adapted from pbfingers.com.

Banana Apple Cinnamon Baked French Toast

* We are guest posting over at High Heels and Grills today - Go check out our mouthwatering pumpkin recipe! *

About once or twice a week, we like to do something other than the traditional oatmeal or cereal routine for breakfast at our house. Most times we go for the old favorite: pancakes. But I've been ready to try something new and different. This breakfast is a great way to switch things up and enjoy a healthier version of french toast. By using almond milk in the mixture, I put only about a teaspoon on those that wanted syrup... most of our family went without. We put a little whipped cream and sprinkled almonds on top and it was delicious! My children thought it was even a little sweet so I might try unsweetened almond milk next time we make this.

Banana Apple Cinnamon Baked French Toast
6 SERVINGS 
PREP: 15 minutes           COOK: 40 minutes            READY IN: 55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 apple
• 1 banana
• 5 eggs
• 1 cup almond milk (or any milk you have on hand)
• 2 teaspoons vanilla
• 2 1/2 teaspoons cinnamon, divided
• 8 slices whole wheat bread

DIRECTIONS

---

1. Preheat oven to 375ºF.
2. Peel, core, and dice apple. Set aside.
3. Peel banana and slice. Set aside.
4. In a medium bowl, crack the eggs, whisk together. Add the milk and whisk together again. Add vanilla and 2 teaspoons cinnamon and whisk until all is combined. 
5. Slice the bread into 4 even strips. You can probably cube them if you'd like, I just go for easy and simple. (There is not exact science to this, it's just so it lays in your pan easier.)
6. Grease a large oven pan (I used a 2 quart casserole dish, but you could probably use a 13x9 or something similar- just pay attention to your cook time as it may not take as long). Lay down half the bread and pour half the milk/egg mixture over it. Stir it around so it absorbs a little bit. Lay down the remaining bread and pour the remaining milk/egg mixture over the bread. Stir again until the milk/egg mixture is absorbed. Sprinkle the apples and bananas over the bread and sprinkle cinnamon on top (approximately 1/2 teaspoon).
7. Bake in the oven for 40 minutes uncovered. 
8. Serve with a dollop of whipped cream and sprinkle with almonds. Enjoy!

NUTRITION FACTS

---

    1 serving    276 calories   14.5g fat   27.5g carbs    10.6g protein    9.5g sugar   

Recipe adapted from Healthy Tipping Point.

Skinny Chicken Cordon Bleu

I love me a good chicken recipe. There are a select few that I use on repeat - because I know they will turn out and satisfy the family. But we all know you can't stick to the same few recipes forever. The other day I asked my husband something he was craving - and he quickly replied chicken cordon bleu. My first thought was, "Well, that sure isn't the healthiest thing in the world." But boy was I wrong! This recipe from skinnytaste (one of my favorite healthy websites) gives us a great new way to cook chicken and has loads of flavor rolled into it.

Skinny Chicken Cordon Bleu
6 SERVINGS 
PREP: 15 minutes           COOK: 20 minutes            READY IN: 35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• Skinless boneless chicken breasts, cut into 12 thin slices 
• Salt and pepper, to taste
• 1 large egg
• 2 large egg whites
• 1 tbsp water
• 1/2 cup breadcrumbs (plain or seasoned)
• 1/4 cup parmesan
• 6 slices lean deli ham, cut in half
• 6 slices reduced fat Swiss cheese, cut in half

DIRECTIONS

---

1. Preheat oven to 450°F. Prepare a baking sheet with cooking spray. Set aside.
2. Spread chicken breasts on cutting board or counter top and lightly pound the chicken slices to make thinner. Sprinkle with salt and pepper.
3. Place slice of ham and cheese on chicken. Roll and set aside with the seam side down.
4. In medium sized bowl, whisk egg, egg whites, and water together.
5. In a separate bowl, combine breadcrumbs with parmesan. 
6. Dip chicken in egg mixture, then into parmesan mixture. Place on baking sheet seam side down. 
7. Spray tops with cooking spray and cook for 25 minutes - or until fully cooked.

NUTRITION FACTS

---

    2 pieces    378 calories   10 g fat   8 g carbs    55 g protein    1 g sugar   

Enjoy!
Recipe adapted from Skinnytaste.

Cauliflower Waffles

The name might throw you off, but I have never eaten these for breakfast. You could, and it would probably be awesome, but I use these more as a side dish. Think of them like fritters, and you could make them look like fritters too if you don't have a waffle maker. They are incredibly light and the kids think they're getting something special. Little do they know, I'm just really good at tricking them. Muah-hahahahaha!

Cauliflower Waffles
4 SERVINGS  (1 full waffle)
PREP: 15 minutes           COOK: 5 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 cup raw grated cauliflower
• 1/2 cup cheese (I used colby jack)
• 2 eggs
• 1 teaspoon Italian seasoning

DIRECTIONS

---

1. In a medium bowl, mix together all the ingredients. 
2. Pour into waffle maker and cook until it says it's ready! (I noticed mine took a little longer to cook than a normal waffle).
3. Serve!

NUTRITION FACTS

---

    1/4 waffle    152 calories   11.6g fat   2.6g carbs    9.3g protein    0.9g sugar   

Enjoy!
Inspiration from Joy the Baker.

Recipe Refresh: Cornbread

We've already talked about how I prefer cinnamon rolls with my chili, but the hunt still continues as I try to make them even somewhat healthy. :) Before we started this blog, I swore by Jamie Cooks It Up's cornbread recipe. It's delicious, but I knew it wasn't the healthiest of cornbread. And was I right! 222 calories per piece! Woah momma! With my refresh, I was able to whittle this down to 73 calories per piece and you can see more of the nutritional comparisons below the recipe.

I added some whole grains and whole wheat flour, substituted applesauce for oil and honey for sugar, and voilà: Healthier Cornbread! Now we can eat cornbread and feel good about all the whole grains and nutrients we are getting (...at least that's what I tell myself). Since I substituted applesauce for oil, it makes the cornbread more moist than dry. I like it, but I realize a softer cornbread may not be for everyone so you may want to use 1/4 cup oil instead.

Recipe Refresh: Cornbread
16 SERVINGS 
PREP: 10 minutes           COOK: 25-30 minutes            READY IN: 35-40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 eggs
• 1 cup milk
• 1/4 cup applesauce
• 1/8 cup honey
• 1 cup whole wheat flour (I use King Arthur's white whole wheat)
• 3/4 cup whole grain cornmeal (I use Bob's Red Mill)
• 1/2 teaspoon salt
• 2 teaspoons baking powder

DIRECTIONS

---

1. Preheat oven to 350ºF and grease a 9x9-inch baking pan.
2. In a mixer combine eggs, milk, applesauce and honey. Mix until well blended, about 3 minutes.
3. Add flour, cornmeal, salt, and baking powder and mix for a couple minutes.
4. Pour the mixture into the pan. Bake for 25-30 minutes.

NUTRITION FACTS

---

    1 piece    73 calories   .8g fat   14.1g carbs    2.5g protein    3.4g sugar   

Original Recipe	Refresh Recipe
1 cup flour 1 cup cornmeal 3/4 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 2 eggs 1/2 cup oil	1 cup whole wheat flour 3/4 cup whole grain cornmeal 1/8 cup honey 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 eggs 1/4 cup applesauce
222 calories per piece	73 calories per piece!!
10.5g fat, 29.3g carbs, 3.5g protein, 13.6g sugar	.8g fat, 14.1 g carbs, 2.5 g protein, 3.4g sugar

I'll let you know when I've found that cinnamon roll recipe, but in the meantime... Enjoy!
Linking up here.

Indulgence Moment: Cake Mix Oreos

Oreos bring out my sweet tooth like no other food. I just can't stop. Especially when I dip it in peanut butter and soak it in milk, just how they do it on "The Parent Trap." Best idea ever. However, I feel like I'm piling up the calories just thinking about them, so I hardly let my sweet tooth get the best of me. I was really craving oreos one night but I didn't have the energy to go shopping, so I decided to whip some up in the kitchen. This recipe makes a nice crisp cookie and the filling is addicting! I ended up having to give some away so I wouldn't eat them all! These will be a hit at any party... or a Friday night home alone.

Cake Mix Oreos
Makes roughly 16 cookies 

PREP: 10 minutes           COOK: 8 minutes            READY IN: 18 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

COOKIE:

• 1 package devil's food cake mix
• 2 eggs
• 1/2 cup coconut oil

FILLING:

• 1/4 cup butter, room temperature
• 1/4 cup vegetable shortening
• 2 cups powdered sugar
• 2 teaspoon vanilla extract

DIRECTIONS

---

1. Preheat oven to 350ºF. 
2. Add oil and eggs to cake mix and mix together until well blended. It will be pretty thick, so I just used a wooden spoon.
3. Roll the batter into balls about the size of a quarter and place on greased cookie sheet. Bake for 8 minutes. 
4. Remove from oven and let cookies cool on the cookie sheet until just warm. Carefully move cookies to a cooling rack.
5. Prepare vanilla filling by creaming butter and shortening together. Mix in vanilla. Add sugar slowly while mixing until you reach your desired consistency. 
6. Assemble cookies by placing about a tablespoon of filling in the center of a cookie (I used a ziplock bag with a small hole cut on the corner to pipe them onto the cookies) and top with another cookie of similar size. Press down slightly on the filling to make sure the cookie sets. 
7. Continue previous step until all cookies have been filled. 

NUTRITION FACTS

---

    1 cookie    312 calories   17.2g fat  38.8g carbs   1.9g protein   28g sugar   

Indulge and smile!
Recipe adapted from Mommy's Kitchen