whole wheat oatmeal carrot cookies

Have I told you lately how much I L.O.V.E. cooking and eating in the summer time?!

All the fresh ingredients make the farmer's markets explode!

And I seriously think that knowing you may have to squeeze into a bathing suit any moment curbs the ole' appetite a bit !

Lately our farmer's market has had an amazing selection of fruits and veggies in their discount section-

Which just so happens to be favorite section at the market :)

So, I have been stocking up!

The down side to the discount section is that you have to use that food pronto or it will spoil on you.

Luck us, that is a perfect excuse to use our juicer!!

A lot of times I feel a little guilty using the juicer because I waste all the pulp-

A smoothie is just so much cleaner and uses pretty much the whole fruit.

But if you add a little planning the juicer is not wasteful at all.

You really get two items for the price of one!

That is where these cookies came in-

I had several bags of carrots from the discount section that were dying to be juiced.

Before I juiced them I took a second to see if I could find a way to use the pulp.

I found this recipe and it is A.MAZ.ING.

Ingredients:

(adapted from cdkitchen)

1 cup honey

1 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
2 cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt, or to taste
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 cups old-fashioned oatmeal
2 cups raisins
2 cups grated carrots

Preheat oven to 375 degrees. 

In a mixing bowl beat together the honey, oil, vanilla and eggs. 

In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and oatmeal and blend well. 

Then stir in raisins and carrots. Add the liquid ingredients to the mixture and blend well. 

Drop by teaspoonfuls onto an oiled cookie sheet. Bake for 12-15 minutes or until the cookies are golden brown. Remove the cookies from the cookie sheet and cool them on a rack before storing.

This recipe makes A LOT of cookies. So, I divided my dough into 3 sections. I baked one, and I rolled the other two into logs, wrapped them in freezer paper, and then I froze them. I have since eaten ALL the cookies (cooked and frozen) and they were delish! I just let the frozen dough thaw for a few minutes before I sliced them up and popped them in the oven!

Enjoy!

P.S. Some good stuff to juice with carrots- an apple, a handful of grapes, or a juicy tomato. Yum!

I love to party at these great places!

Tomato tips and a yum yum yummy recipe!

Can you guess where I just was?

Holding my sweet new NIECE!!!

Yes, she is finally here and she is so precious.

In my husband's side of the family that makes the score

granddaughters: 5

grandsons: 0

We love us some girlies!!

Now.

The hubster and I do not consider ourselves master gardeners.

This is actually only the third year we have grown one.

We are just trying to figure it out still ya know.

We joke sometimes that we would probably save money just buying the in season veggies from the  grocery store.

Hopefully, in the years to come that wont be true ;)

That being said our tomato harvest has been A.MAZ.ING. this year!

Whoop!!

I wanted to share a few novice tips that have really helped us out.

You may know these, but if not- YAY! 

Maybe this will help your garden.

1. Plant Marigold flowers around your tomato plants to ward off bugs and bring in bees.
2. Save old egg shells and lay them around your plants. It gives the plants much needed calcium and makes the soil happier too!
3. If you live in a hot area (like Florida) you need to get an early producing variety of tomatoes such as early girls. They just don't like the heat...(I totally understand!)

Hope those help!

If you have any other tips for me... feel free to share.

Especially some tips for Zucchini and Squash.

We are about to give up on them completely :(

Anywoo, if you have had fabulous luck like us and have tomatoes coming out of your ears....

You will LOVE me for sharing this recipe!

Roasted Tomato Soup

Tomato Basil Roasted Pepper Sandwich

(I didn't make mine vegan)

P.S. sorry for the poor picture quality :(

Much Love

an amazing lunch brunch!

Today a miracle happened.

My girls napped at the SAME TIME! 

Amazing.

So in honor of my "free time" I made a special lunch.

I decided to make up for the breakfast I missed (dentist....ugh!)

even though it was lunch time.

This is what I indulged in.

Coconut coffee and a banana pancake with cream cheese and strawberries.

YUM. YUM. YUM.

Wanna make some for yourself?

Here you go.

coconut coffee:

1/4 a can of coconut milk

cold coffee

2 ice cubes (i use frozen coffee cubes)

The recipe for whole wheat banana pancakes is here. These are the most amazing pancakes I have ever had. When they are fresh off the griddle the banana taste like hot melted butter. I made them for breakfast earlier this week and I froze the leftovers. Today I grabbed one out of the freezer, slathered some farmer's cheese on it (friendship brand cream cheese),  and threw some frozen strawberries on top. I put the whole thing in the microwave  for about two minutes.

It was so amazing I just had to share!

Happy lunch brunching!

Tortillas

I told you the other day that I made my own tortillas.

I am so proud of myself and I was pleasantly surprised by how easy it was!

Funny story- The hubby and I were talking the other day about how "clean" we wanted to go with our clean diet. I said- verbatim- "Well, you know I want to be pretty strict, but it will be a gradual process. I am not going to start, like, making my own tortillas or anything for a while. I am not awesome enough to take care of two babies and be that intense with our food."

Obviously I don't know how awesome I am. ;)

OR....

I am not thorough enough on my grocery list. :)

I used the recipe from the 100 days of real food website.

Here are some pics for your enjoyment

I divided my dough into six equal balls.

I rolled it nice and thin and then through it in the frying pan.

Doesn't it look deluxe?!

Now I need to work on my shaping skills ;)

Have you tried any recipes lately that you are proud of? Any that I need to try?

Do tell!!

Much love

Strawberry delights

I LOVE strawberries!

You know that we went strawberry picking recently.

We came home with a ton of sweet strawberry bounty.

Hopefully you are experiencing this same goodness.

If so, here are a couple of summer-y ideas.

Strawberry yogurt pops:

(makes 4)

1c greek yogurt (fage is my favorite!)

1/4 c of honey

1/2c fresh or frozen strawberries (or any other fruit)

Mix all the ingredients together in a bowl. Spoon into popsicle molds.

Freeze and enjoy!

Yum!

The judge approves ;)

Strawberry mint-y water

2c. frozen strawberries

3 sprigs of mint

agave nectar to taste

water

mix all the ingredients together and enjoy.

The best news: these are both healthy too!

Beach body here we come. 

;)

clean eating menu 3

Well, so far so ... okay.

I wish I could say good but we have cheated a few times.

We went out to eat once because I wanted a break.

Remind me next time that taking a 19 month old out to dinner is by no means a break! :)

I think we scared my pregnant sister in law...

I can't find whole wheat buns so we have cheated there,

and we have not been eating local meat because I have been trying to finish what I already had frozen.

Besides that, we are golden.

I am feeling like I am kinda getting the hang of it and not spending the whole day in the kitchen anymore.

I even feel like I am losing the baby weight!!!

And we all feel a lot better and more energetic.

(Well energetic for not getting very much sleep at night. ;)

So here goes week 3.

My goal is to find/ learn how to make those dag-blasted whole wheat buns!

Breakfast:

granola

grapefruit

Greek yogurt

pecan maple breakfast cookie

Lunch:

Fresh in season fruit and veggies

Peanut butter and honey sandwiches

leftovers

grilled cheese topped with

spinach pesto

Baked Zucchini Chips

Dinner:

Roasted cauliflower and aged cheddar soup

(We had this tonight and it was SO VERY GOOD!)

Crispy Taco Salad

Sweet Potato Quinoa burgers

With a side of

Crispy Sesame green beans

Snacks:

Almond Crackers

Sesame snack bars

Crispy Roasted Chickpeas

And 

Drum Roll Please....

Dessert:

Double chocolate cookie dough bites

And if I can ever remember to get Popsicle molds 

honey yogurt berry pops

Wanna come to dinner?

It makes me hungry just typing it!

I have been reading about cooking oils this week.

There is so much information out there it can be so overwhelming!

So I've decided to take it slowly.

I purchased coconut oil this week because I saute veggies over medium heat A LOT.

I haven't used it yet. I keep forgetting :/

I'll let you know what I think.

Remember it is not to late to join me on my no processed food March.

I would love to hear from you-

how are you doing?

Have you found any delicious recipes?

Have you learned anything interesting?

Talk to me.

cauliflower pizza crust

FOOD POST

Whoop! I love to eat!

Today was a pinterest recipe day.

I tried three different recipes.

One was perfection:

microwave chocolate peanut butter bar

YUM!

One was good, but needed a little work:

Cauliflower pizza crust

(pictured above)

It was a little salty.

I need to figure out how to replace all

the cheese in the crust with something else.

Any good ideas?

If I can tweak this just a bit I think it could become a house staple!

One was a FLOP:

(It was yummy but still a flop)

No bake Nutella Cheesecake

The original recipe probably works great.

I think my little change screwed it up.

I read (on pinterest of course) that you could chill coconut milk

and mix it and you could use it to replace whip cream.

It never got to whip cream consistency for me so when I added it

to the other ingredients it made it all very runny.

On a positive note:

I have it in the freezer and I am going to see if it

will make a nice frozen dessert.

The hubs and I just tried some and although it was delicious it was VERY runny!

I'll let you know if it every firms up. 

If it does it will be made often! :)

Cookies!

Today was cold and rainy in the great state of Florida.

In my opinion that is the PERFECT day for one of two things.

1. A Harry Potter marathon

2. Baking, baking and then eating!

We chose option number 2 today and I thought I would share our finished project with you. I wish I could let you have a taste test.

These cookies are GOOD!

I set the hubs on a mission this morning. I opened my Pinterest baking board and I told him to choose.

He chose well.

First we have chocolate chip cheesecake cookies

AKA heaven on earth!

Here is the recipe:



Chocolate Chip Cheesecake Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 10 tablespoons butter (1 stick plus 2 tablespoons)
• 1 cup sugar
• 1 egg
• 3 ounces cream cheese
• 1 teaspoon vanilla
• 12 ounces chocolate chips

Preheat oven to 375.
Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.
Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.
Bake 10 to 12 minutes or until golden brown around edges.

I give it 4 out of 5 stars.

The only reason it is  not 5 stars is because this second recipe may be my new favorite cookies recipe so nothing could really compare.

Ginger cookies anyone?!

The Barefoot Contessa worked her magic again.

I am becoming a HUGE fan of hers.

Here is the recipe:

The Barefoot Contessa’s Ultimate Ginger Cookies
Makes 16 cookies

2 1/4 cups (270 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup (170 g) dark brown sugar, lightly packed
1/4 cup (60 ml) vegetable oil
1/3 cup (80 ml) unsulfured molasses or black treacle
1 extra-large egg, at room temperature
1 1/4 cups (170 g) chopped crystallized ginger
granulated sugar, for rolling the cookies

Preheat the oven to 350°F (180°C). Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop (I used a 1/4 cup measuring cup, which is 90 g of dough). With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.



I modified this a bit.

1. I used the ingredients I had on hand such as regular store brand molasses, light brown sugar, and fresh ginger.

2. I made my cookies A LOT smaller. These call for monster cookies. My batch made about 2 1/2 dozen.

3. I asked my husband to read the directions for me and tell me what to add with the molasses. He go everything backwards.

I have no idea how.

But they still turned out great!

We also picked and cooked some fresh greens for dinner.

And....

I put together all the ingredients for homemade goldfish but that dough is still in the fridge because I just ran out of steam!

SOOOO if you get the time come stop by for a cookie!

I have PLENTY!

~Happy Baking!

Persimmon Bread...MMM...MMM... GOOD!

One of my husband's patients brought him MORE persimmons. Now, I am not complaining I am simply informing you that we didn't use all of them for the last batch of cookies so we still had some of our own. We had A LOT of persimmons so we decided to make bread. Here is the best recipe we could find (meaning it used the most persimmons :)

Persimmon Bread


Using the higher amount of sugar will produce a moister and, of course, sweeter bread.
From Beard on Bread by James Beard.

Ingredients:
3½ cups sifted flour ( I used half all purpose flour and half white whole wheat flour)
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Directions:
1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350 degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

We did not use nuts because we did not have any and we used crown as our liquor.
Here are some pics:

 Orange for Halloween.. Right?!

 I was grumpy.. can you tell ;0

 mmm... raisins

 Really, I love the color!

 The dogs waiting patiently for the bread to finish (Like they are going to get any!)

 Sorry about the fork mark in the middle of the loaf. Rookie mistake

 And now for the taste tester shots...

Score! She gave it 5 stars!

It was SO yummy!

We even got to boo our neighbors with the other loaf.

And.... Brent just asked if we could go pick MORE today!

I am going to turn into a persimmon!!

~Happy baking