Sunday, July 11, 2010

(healthy) Awesome Cookies and an Equally Awesome Salad

The theme of this week is antitrust. My antitrust exam is on Monday, and so far I'm eating and sleeping monopolies, market share, cartels etc etc. I have another four exams to go (four!).

When I get stressed I tend to gravitate towards food. Especially when I am reading notes- I know it sounds weird, but when I'm doing something with my hands, like, say, eating popcorn, I can get through more notes than when I am not. A word on popcorn, while we're on the subject: Don't listen to the internet when it tells you to soak your corn kernels before you pop them because it will make better, fluffier popcorn. It's a lie- You'll just end up with burnt popcorn.

Anyways, the point of my story is that I'm taking exams and I'm eating. So here I have two healthy recipes: a delicious, hearty salad, and awesome sugar free cookies that are great for an afternoon snack. The cookie recipe is straight off of the blog 101 cookbooks, and they are surprisingly filling. They also soften up a ton if you keep them in a container for a few days, so I would suggest either freezing whatever you are not going to use right away or halving the recipe. Next time I make these I'm going to experiment by adding some shredded carrot in them, or maybe adding some nuts or raisins. 

"Nikki's Healthy Cookies

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm, or olive oil
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 5 minutes seems to be about right in my oven. Makes about 3 dozen bite-sized cookies."

Awesome Salad

one large handful of salad greens
red peppers, cucumbers, tomatoes, cubed
large scoop of beans (white beans, black beans, fava beans, chickpeas, etc)
large scoop of cooked quinoa (did not include this in this salad. but should have.)
half a sliced apple

2 teaspoons  olive oil
1 1/2 tablespoons honey
2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt (adjust to taste) 
11/4 tsp dried thyme 

Mix up dressing in a jar or whisk dressing together in a bowl, and pour over salad. Add in any nuts, veggies or beans that you feel like having that day. Eh voila- salad!  


  1. Leah,
    Those cookies are one of my top favorite cookie recipes! I love sharing them and telling everyone that they're sugar-free, margarine free, egg-less, and flourless cookies. everyone's like "yeah these can't be good" needless to say, they were all in for a pleasant surpirse.
    p.s I'm so excited to try that salad - looks yum!

  2. beautiful cookies and delicious salad Leah.

  3. Interesting dressing - I'll have to try it out. cheers!