Magic Cookies

I am always looking for new cookie recipes and I found one at a website called Sweet Potato Soul. The cook is Jenne` Claiborne and she loves sweet potatoes. Of course, I will be changing a few things in the recipe but if you want the original recipe got to the link:
Sweet Potato Soul

This recipe has a little bit of everything from bananas, coconut, oats, pecans, and of course a sweet potato. This cookie has a variety of flavors that you will want to make more then once. Jenne` cooks vegetarian and healthy and offers gluten free recipes. So, check out her website.

Ingredients:

2 ripe bananas, mashed
1 teaspoon vanilla extract
4 tablespoons butter, melted and cooled
1/2 cup maple syrup

1 1/2 cups old-fashioned oats
2/3 cup shredded coconut, unsweetened
1/2 cup pecans, chopped and toasted
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon fine sea salt

1/4 cup sweet potato packed tightly, peeled and shredded
1/3 cup dark chocolate chips (add up to 1/2 cup if you like)

Directions:

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
In a large mixing bowl mash the bananas. Add vanilla, butter, and maple syrup, mix well.
In a separate bowl, combine oats, coconut, pecans, cinnamon, baking powder, salt and combine. Slowing stir the sweet potato into oat mixture making sure to break up all of the clumps.

Stir this mixture into the wet mixture, then fold in the chocolate chips. Dampen your hands and spoon 2 tablespoons of the batter into your palm. Shape into balls and place on cookie sheet and press them to flatten a little. Bake for 15 minutes and remove from oven and let cool for 15 minutes before moving the cookies to a wire rack.  Enjoy!

Orange-Pistachio Wild Rice Salad

Since it has been so warm, I am always looking for cool summer salads to eat. I found an easy salad from Ellie Kriger on the Cooking Channel. It has brown and wild rice which is full of fiber and nutrition. This salad has orange slices for your Vitamin C and crunchy pistachios that is one of the lower calorie nuts.
The fresh basil leaves and the red onion together with the orange really brought out the flavor of the salad.
Her dressing had to much red wine vinegar, so I cut back on the vinegar and added more orange juice, which definitely helped the dressing. This recipe makes 6 servings.

Ingredients:

2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth or vegetable broth
1 orange, peel and pith removed, segmented and sliced (about 2/3 cup)
10 large basil leaves, sliced into ribbons (about 1/3 cup)
1/4 cup minced red onion
4 tablespoons chopped pistachios, lightly toasted
1 teaspoon finely grated orange zest

For the dressing:

1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons orange juice
1 1/2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon salt

Directions:

Combine brown rice, wild rice and broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and the rice is fully cooked, about 45 minutes. Remove from heat and cool completely.

When rice is cool, add orange slices, basil, red onion, pistachios, and orange zest, mix to combine.

Combine the red wine vinegar, olive oil, orange juice, mustard, honey, and salt in a bowl and whisk to incorporate.

Pour over rice mixture and toss. Enjoy!

Cinnamon Bun Recipe

This is a healthy cinnamon bun recipe from elanaspantry.com. It is gluten free and dairy free for sensitive people and it has the best cinnamon taste, it is like your eating the real fattening cinnamon bun but low-fat. This would be a perfect quick breakfast or afternoon snack and it was easy to make.

I changed the recipe by adding 1/2 teaspoon of cinnamon to the muffin mixture and I used almond meal flour instead of blanched almond meal, which didn't seem to change the texture of the muffin. For Elana's recipe go to Elana's Pantry  to get the original ingredients.

Ingredients:

Cinnamon Topping
2 tablespoons agave nectar or honey
1 tablespoon cinnamon
1 tablespoon grapeseed oil

Muffin Mixture
1 cup almond meal flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1/4 cup grapeseed oil
1/4 cup agave nectar or honey
3 eggs
1 tablespoon vanilla extract

Directions:

Preheat oven 350 degrees. Put 8 paper muffin liners in a muffin pan and set aside.

To make cinnamon topping, combine agave or honey, cinnamon, and oil in a small bowl and set aside.

To make muffin mixture, combine almond flour, coconut flour, baking soda, cinnamon, and salt in a medium bowl. In a large bowl with a whisk whip together oil, agave or honey, eggs and vanilla. Blend dry ingredients into the wet and scoop 1/4 cup at a time into lined muffin cups. Spoon topping onto muffins.
Bake muffins for 16 minutes and then test with a wooden toothpick to see if done. Let muffins cool in pan for 5 minutes, then remove to wire rack to completely cool. Enjoy!