Healthy Protein-Packed Breakfast Cookies

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Chris is still on the hunt for something low-calorie, substantial and portable, yet flavorful, that he can take to work for breakfast in the morning. He's gone through the typical smoothie, oatmeal, fruit and yogurt, but none of those peak his interest anymore. That's where these cookies came from.

I know cookies are probably the last thing you think of when thinking of breakfast items. Until now. These are jam-packed with tons of protein and good-for-you fillers that will fuel you and curb your appetite. Feel free to switch up the nuts, seeds and dried fruit to suit your preference. The recipe below is mainly a guide, but these can be transformed into anything you want! Enjoy!

Printable Recipe

Ingredients

• 3/4 cup chunky natural peanut butter
• 1/4 cup canola oil
• 2 tbsp. agave nectar
• 1 ripe banana, mashed
• 1 1/2 cup old fashioned oats
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 cup unsalted sunflower seeds
• 1/4 cup chocolate chips
• 1/4 cup flour
• 1/4 tsp. ground cinnamon
• 1/2 tsp. vanilla
• 1/4 tsp. salt

Preheat oven to 325 degrees F. Grease two baking sheets and set aside.

In a medium bowl, mix peanut butter, oil and agave. Stir in banana. Add the remaining ingredients and stir to combine.

Drop the dough in 2 tbsp. rounds onto the prepared baking sheets. Flatten with wet fingers and shape into circles. Bake for 10-12 minutes or until edges are brown. Let cool on the baking sheets for 2 minutes then transfer to a baking rack to cool completely. Store in an airtight container.

Source: SK Original

Slow Cooker Sesame-Ginger Chicken

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My new chicken obsession is chicken thighs. Dark meat is so tender no matter what you do to it, so if you often find yourself overcooking chicken so that it becomes dry and chalky, you should give thighs a try. You could seriously cook the crap out of them and they will still be moist. I dare you to try to mess up chicken thighs! It's practically impossible. 

My other obsession is the slow-cooker, so obviously this recipe was a game changer for me. The chicken became even more moist than slow-cooked chicken breasts usually become (I didn't know that was possible) and the meat was falling apart with a touch of my fork. The fresh Asian flavors in this dish make for a great sauce, so thickening up the cooking liquid at the end makes a perfect glaze. Feel free to go the chicken breast route if that's what you prefer, but I honestly think you should give thighs a try. Plus they're so much cheaper! Enjoy!

Printable Recipe

Ingredients

• 8 boneless, skinless chicken thighs
• 1 tbsp. sesame oil
• 1/4 cup lower-sodium soy sauce
• 2 tbsp. brown sugar
• 2 tbsp. fresh orange juice
• 5 tsp. hoisin sauce
• 1 tbsp. fresh ginger, grated
• 1 tsp. garlic, minced
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• 2 tsp. toasted sesame seeds, for serving
• 2 tbsp. scallions, sliced, for serving

Add chicken to a slow cooker. Combine sesame oil, soy sauce, brown sugar, orange juice, hoisin sauce, ginger and garlic; pour over chicken. Cover and cook on HIGH for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.

Pour cooking liquid through a sieve into a small saucepan. Discard solids. Skim extra oil off the top of the reserved liquids with a spoon and discard.

Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.

Source: Adapted from Cooking Light Slow Cooker Tonight, September 2012

Cinnamon Raisin Bread (Gluten-Free)

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This month's Secret Recipe Club post is from Chelsy at Mangia. She really opened my eyes to a new way of eating. I like to dabble in some gluten-free recipes every chance I get, but everything on her blog is gluten-free and/or vegan. It's just incredible to me and I loved seeing how she transformed some of my favorite types of recipes to meet these diet restrictions!

Bradley loves eating Cinnamon Raisin English Muffins for breakfast, so I decided to narrow down my search and look for something similar. Luckily this recipes was staring me straight in the face, so I went for it. I don't think I have ever cooked a gluten-free dessert using almond flour and coconut oil (mostly because I thought it would drastically change the flavor and turn out dry), but this bread instantly changed my viewpoint on that. You could hardly tell the bread was gluten-free and both my husband and son enjoyed it. Chris even took a slice to work every day for breakfast! I ate this warmed up with some butter melted on top, and it was delightful. Enjoy!

Printable Recipe

Ingredients

• 2 cups almond flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 1/2 cup melted coconut oil
• 1/2 cup agave nectar (or honey)
• 1/2 tsp. vanilla
• 2 large eggs
• 1 cup raisins

Pre-heat the oven to 350 degrees F. Grease a large loaf pan with cooking spray.

In a large bowl, combine the almond flour, salt, baking soda and cinnamon.

In a medium bowl, whisk together the coconut oil, agave, vanilla and eggs. 

Add the dry ingredients to the wet ingredients and mix well until thoroughly combined.

Fold in the raisins. Pour the batter into the prepared loaf pan. 

Bake for 30-35 minutes (times will vary depending on oven), until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool completely in the pan.

Using a serrated knife, run the knife around the edges of the pan and gently turn the pan upside down. The bread should fall out very easily. Store in an airtight container.

Source: Adapted from Mangia Blog

An InLinkz Link-up

Mixed Vegetable Frittata (Gluten-Free)

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Bradley isn't a fussy eater at all, but there are a handful of things that he just refuses to eat. Bananas (unless they're made this way) and carrots top that list. So if I can find a way to sneak these foods into something he does like...well, then we're getting somewhere.

Bradley and I sometimes meet my mom and her friend Jocelyn for lunch at La Madeline during the week. Bradley is a big fan of the Quiche Lorraine there, so I knew he would love frittatas since they're basically the same as a quiche but without the crust. I threw peas, broccoli and corn into the frittata since I know he loves those, but then I also snuck in some carrots. He had no idea and pleasantly ate an entire piece. Chris and I were huge fans of this easy dish as well. This is one to keep in your recipe binder since the veggies are interchangeable and it's an instant hit. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. olive oil
• 1/4 cup frozen green peas
• 1/4 cup frozen chopped broccoli
• 1/4 cup frozen corn
• 1/4 cup baby carrots, sliced thin vertically
• 1/2 cup milk
• 4 large eggs
• Dash of salt and pepper
• 1 scallion, chopped
• 1 cup sharp cheddar cheese, shredded

Preheat oven to 350 degrees F.

In a 9-inch ovenproof skillet, add oil over medium heat. Add peas, broccoli, corn and carrots and cook for 5-7 minutes or until tender.

Meanwhile, in a medium bowl whisk the milk, eggs, salt and pepper together. Stir in the scallions and cheese.

Once vegetable mixture is done, add the egg mixture to the skillet. Let cook for 1 minute or until edges begin to set.

Bake in the oven for 15 minutes or until completely set. Cut into wedges and serve.

Source: SK Original

Lighter Crispy Hunan Chicken

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Not eating rice (or eating a very limited amount of rice) is a huge adjustment for Chris and me. I'd say we make rice at least twice a week to accompany our meals since we usually eat Mexican or Asian dishes that just beg to be eaten over or with rice. But now that we're vowing to eat a little healthier, rice was the first thing to go from our dinners.

Luckily this Lighter Crispy Hunan Chicken was so flavorful and filling that it didn't scream to be served with rice. I mean, obviously it would have been better if it were sitting on a bed of rice to sop up all the juices, but we easily did without it. The chicken in this dish is extremely crispy, but I didn't need a ton of oil to get it that way. Just a little egg, a little cornstarch and a tad of oil were all I needed to get a rich crust. This is a great weeknight dinner dish that will have everyone going back for more. Enjoy!

Printable Recipe

Ingredients

Chicken marinade:

• 1 tbsp. soy sauce
• 1 egg, beaten
• Salt and pepper, to taste
• 1 tbsp. cornstarch
• 1 lb. boneless, skinless chicken tenders, cut into 1" pieces

Sauce:

• 1/4 cup chicken broth or water
• 1 tbsp. cornstarch
• 2 tbsp. soy sauce
• 1 1/2 tbsp. rice vinegar
• 1 tsp. garlic, minced
• 1/8 tsp. ginger
• 1 tsp. hoisin sauce
• 1/4 tsp. sesame oil
• 1/4 tsp. sugar
• 1/4 tsp. pepper
• Dash crushed red pepper flakes

Remaining ingredients:

• 3 tbsp. canola oil
• 1 onion, sliced
• 2 cups frozen cut broccoli
• Cooked white or brown rice, for serving (optional)

For the chicken: In a medium bowl, whisk the soy sauce, egg, salt, pepper, and cornstarch. Add the chicken pieces and toss to coat. Let sit for 15 minutes.

For the sauce: Meanwhile, mix the sauce ingredients together. Combine the chicken broth/water, soy sauce, rice vinegar, garlic, ginger, hoisin sauce, sesame oil, sugar, pepper and crushed red pepper in a small bowl and whisk until combined. Set aside.

Heat the canola oil in a large skillet over medium heat. Add the chicken in an even layer and cook for 3-4 minutes per side, until crispy and cooked through. Repeat in batches if all the chicken will not fit in the pan in an even layer, adding a little more oil if necessary. Once the chicken is cooked, put it in a bowl and set aside.

Add the onions to the skillet with the remaining oil, adding another tablespoon of oil if necessary. Cook for 5 minutes or until tender. Add the broccoli and cook until warmed through, about 3 minutes. Add the sauce mixture to the pan and bring to a boil. Add the chicken and toss to coat. Lower the heat to low and stir until sauce is thickened. Serve over rice, if desired.

Source: SK Original