To Whole Grain White Chocolate & Butterscotch Blondies

Here is a dessert without peanut butter or chocolate (yes it has white chocolate but not my typical dark, milk or semi-sweet). Usually I am all about the peanut butter or chocolate in my dessert, but these guys looked too good on Chocolate & Carrots not to make. So I thought I would venture down the road of blondies. My friend Allyse had some of us over a couple weeks ago for dinner and she made blondes and they were just so delicious that I wanted to eventually make some.

There were supper easy to mix up – I did it with one bowl (I am starting to follow that rule of mixing dry and wet ingredients separately before combining – its just a hassle to wash that extra dish and I have yet to have a recipe really screwed up because of it. I mean you have to observe that rule for some dishes – but not all – just pick and choose wisely.

So these totally hit the spot after my morning of working out. Onto a bit of research..gotta be a student sometimes.

Ingredients:

1 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

2 eggs

1 cup packed brown sugar

1/2 cup sugar

1 cup canola oil

1 teaspoon vanilla extract

1/2 cup white chocolate chips

1/2 cup butterscotch chips

Directions:

Preheat the oven to 350°F.

Set aside a 9″ x 9″ pan, sprayed

In a bowl, combine the flours and baking soda. Set aside.

In a larger bowl, stir together the eggs, brown sugar, sugar, canola oil, and vanilla extract until well combined.

Stir in the flour mixture until well combined. Will require some elbow grease

Stir in the chips (reserve an 1/8 of a cup of each white chocolate and butterscotch)

Pour the dough into the prepared pan, spreading evenly along the bottom of the pan.

Sprinkle the remaining 1/4 cup of butterscotch and white chocolate chips on top

Bake for 25 – 30 minutes or until lightly golden brown.

Allow to cool completely before cutting and serving. ( I showered once they came out so I wouldn’t be tempted to cut into them before they had plenty of time to cool – we all have our forms of discipline)

Cheers

n

To Oven Roasted Balsamic Asparagus

I love asparagus. Everything about it – must be the German in me. For the longest time I didn’t even know it was called asparagus, I thought it was spargel (asparagus in German), but that’s ok because that’s not the first word I’ve wanted to add to the English dictionary. To go along with my belief that foreign words are English where they definitely are not is my odd pronunciation of some words and even worse my creation of words, even though some definitely should be words – just saying but back to food…

Earlier in the week I just over roasted the asparagus with olive oil and spices (including tumeric). However, this time, I thought a bit of balsamic vinegar would add that extra element of taste and it sure did.

This is super simple and quick just needs time in the oven (time which I spent whipping up these guys – yum).

Ingredients:

Asparagus (as much or as little as you want)

Olive Oil

Salt & Pepper

Balsamic Vinegar

Parmesan (optional)

Directions:

Preheat oven to 400 F.

Clean/prep the asparagus – place in baking dish (I used a 9×9 glass dish)

Drizzle the asparagus with olive oil and season with salt and pepper

Bake for 20 minutes – be sure to flip the asparagus half-way through for even cooking on all sides.

Remove from oven and drizzle with the balsamic – you don’t need a lot – a little goes a long way.

Cheers to delicious veggies

n

To Triple Berry Banana Vegan Overnight Oats

More overnight oats. They were just so good for breakfast yesterday that I knew they would be a great way to fuel up before piyo and my run this morning. This combination was delicious – but then again what with berries isn’t delicious? Rhetorical question I assume everyone says yes…

Continuation of last night with needing to use up my berries I figured I could use the the first recipe for overnight oats that I tried as a base for this one (I decreased the amount of milk though because I wanted to see if the texture would get thicker this way and it did – a texture I like even more) (:

You can make yours one berry, two berry, red berry, blueberry….Dr. Seuss – anybody?

But really, mix-in whatever berries you have on hand and it will be delicious!

Ingredients:

1/3 Cup Oats (old-fashion)

3/4 Cup Soy Milk

1 Banana (sliced)

2 Tbsp. Chia Seeds

1/4 Tsp. vanilla

1/2 cup berries (I used 1/3 cup mixture of blueberries and blackberries and then added three sliced strawberries)

morning mix-ins: honey, maple syrup, cinnamon, agave nectar, pecans, walnuts, other nuts –> top to your liking! (I used maple syrup and cinnamon)

 

Directions:

Mix dry ingredients with whisk. Add in milk and vanilla, mix well – stir in fruit.

Put in fridge overnight (covered or uncovered)

Cheers to a Happy Healthy Saturday

n

To No Bake Energy Bites

This week one of the girls in my program sent me an email explaining the recipe experiment. The recipe experiment is a concept that was born so that people could share recipes with one another. Instead of just exchanging recipes with those you know, it is a way to exchange recipes with people that you don’t know. Somehow the system works so that I send a recipe to the friend of my friend, and then friends of my friends send recipes back to me. Hmmm – don’t think I was clear about it, but the point is, I received the recipe featured here and it looked great. Then this morning when gchatting with a friend, she too sent me this recipe so I officially decided that two people in one week sending me the same recipe means that I am suppose to make it – so I did.

Now I was low on coconut so decided to make a quarter of the recipe, but the full recipe is listed below (definitely doing a full batch next time)

These should be renamed bites of heaven…seriously.

Ingredients: (20-25 bites) Original Recipe

1 cup (dry) oatmeal (I used old-fashioned oats)

1 cup toasted coconut flakes

1/2 cup chocolate chips (vegan chocolate for vegan version)

1/2 cup peanut butter

1/2 cup ground flaxseed

1/3 cup honey

1 tsp. vanilla

Directions:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like. Store in an airtight container and keep refrigerated for up to 1 week.

Cheers

n

To Chocolate Blueberry Drops

Chocolate – good.

Fruit – good.

Chocolate + Fruit = Now you are talking my language.

I wanted something sweet, simple, chocolatey and would incorporate blueberries. Nothing is more simple than this:

Ingredients: 12 drops

1 1/2 cup chocolate (I used a combination of dark, milk and semi-sweet since I had odds and ends to use up)

1 cup blueberries

Directions:

Melt chocolate on stove top, once smooth and glistening, remove from heat and stir in the blueberries until they  are covered with chocolate.

Using a spoon scoop onto a baking sheet or slip mat. Cool in refrigerate until the chocolate has hardened.

Wait impatiently patiently for the fridge to do its thing.

Enjoy your fruit and have some chocolate too

Cheers

n