Raw Cookie Dough Balls, Dipped in Chocolate

These are, quite simply, amazing. Don’t worry, they are also egg and salmonella free!

Ingredients

  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 1 cup and two tablespoons flour
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup vanilla or plain Greek yogurt (this is what replaces the eggs and holds the dough together)
  • 1 cup chocolate chips

To coat:

  • 1 1/4 cups chocolate chips, melted*

*This amount will coat 1/2 of each cookie dough ball. If you want to coat them completely, use 2 1/2 cups of chocolate chips!

Directions

Yields ~30 cookie dough balls

1) Using a mixer, cream the butter and sugar.

2) Beat in the yogurt and vanilla, followed by the flour.

3) Stir in the chocolate chips.

4) Cover and chill the dough for one hour in the refrigerator.

5) Roll the dough into balls (1 to 1 1/2″), placing them on a lined baking sheet (parchment paper, wax paper, silicone sheet, etc). They can be close together since you aren’t baking them!

6) Put the cookie sheet in the freezer for at least 30 minutes.

7) Melt 1 1/4 cups of chocolate chips using a double broiler or the microwave.

8) Jab the balls with a fork and use it as a dipping tool to coat with chocolate. You can coat the whole ball, or just half. (I preferred just half since they are so rich already.) Return the balls to the lined baking sheet.

9) Freeze until set, or another 20 minutes.

10) Store in the refrigerator in an airtight container. They should be good for at least a week! If you want them to last longer, you can freeze them.

Whole Wheat Cranberry Orange Muffins

These muffins are quite tart with only a little sweetness. If you aren’t a huge fan of tart, you could increase the amount of sugar, decrease the amount of cranberries, or use dried cranberries in place of fresh ones… but I think you’d be making a mistake!  

Ingredients

Muffin batter

  • 2 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/2 cup plain greek yogurt
  • 1 cup orange juice*
  • 2 eggs
  • 1 teaspoon orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon butter, melted
  • 1 cup fresh cranberries*

To garnish

  • 2 teaspoons orange zest
  • Extra fresh cranberries

*I squeezed my own (about five small oranges), but feel free to use bottled!

*Frozen ones work great, no need to defrost!

Directions

Preheat oven to 400°F

Yields 12 muffins

  1. In a large mixing bowl, combine all the muffin batter ingredients except for the cranberries. Using a mixer, mix until well combined. Stir in the cranberries.
  2. Pour the batter into a greased muffin tray. 
  3. Add some extra fresh cranberries on top along with extra orange zest. 
  4. Bake for 18-20 minutes at 400°F. 

Curried Chickpea Salad Sandwich

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Inspired by the super easy and fast Greek Yogurt Chickpea Salad Sandwich I made recently, along with a recipe I saw on The Simple Veganista, I made this for lunch.

Ingredients

Makes 2 pita sandwiches

  • 1 14oz can chickpeas, drained and rinsed
  • 4 green onions, diced
  • 1/2 cup dried cranberries
  • 6 tablespoons plain greek yogurt (use hummus to make vegan)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne
  • 2 teaspoons curry powder
  • black pepper, to taste
  • few leaves of lettuce, to serve
  • one piece of pita bread, cut in half

I think that the best thing about this recipe (aside from how fast you can throw it together) is how flexible it is: replace the cranberries with another dried fruit (raisins? apricots?); throw in some red onion or bell pepper; add shredded carrots, apple slices, nuts, feta cheese, etc.

Directions

  1. In a mixing bowl, combine all the ingredients (chickpeas, green onions, cranberries, greek yogurt, onion powder, cayenne, curry powder, pepper). Stir until well combined.
  2. If you’d prefer it as a salad (gluten free!), go ahead and eat it as is. I divided it in half, scooped the salad into two pita halves, and served with lettuce.
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Spaghetti Squash Taco Bowl

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I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!

Ingredients

Serves 4

  • 1/2 large spaghetti squash
  • 1 yellow or white onion, chopped
  • 2 fresh jalapenos, minced
  • 1 teaspoon olive oil
  • 1 bell pepper (color of your choice), chopped
  • 1 can fire roasted diced tomatoes, drained
  • 1 cup corn, drained
  • 1 can black beans, drained and rinsed
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.

To serve

  • cilantro, diced
  • green onion, diced
  • greek yogurt (or sour cream)*
  • salsa
  • shredded sharp cheddar cheese*

You could also use: lime wedges, avocado, extra jalapenos… !

*Leave off to make vegan

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
  4. Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
  5. Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
  6. Cover the pot and simmer for ten minutes.
  7. Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!
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Greek Yogurt Chickpea Salad Sandwich

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This sandwich is light, but filling, and best of all only takes about five minutes to whip up! It can be eaten without the pita, as a salad, for a gluten free option.

Ingredients

Makes 2 pita sandwiches

  • 1 14oz can chickpeas, drained and rinsed
  • 1/2 cup red onion, chopped (about 1/4 of a large red onion)
  • 1 cup loosely chopped spinach (or another leafy green)
  • 3 tablespoons plain greek yogurt
  • 1 1/2 tablespoons lemon juice
  • 1/2 cucumber, sliced
  • black pepper, to taste
  • pita bread

Directions

  1. Toss the chickpeas, onion, spinach in a bowl. Add the greek yogurt and lemon juice, stirring until well combined. Season with black pepper.IMG_7520
  2. Scoop the salad into the pita, and add slices of cucumber.IMG_7717