Alfalfa + Oats Cookies

Extraordinary Kitchen

alfalfa cookies 1

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alfalfa cookies 2

These cookies are low-fat, low-calorie, chewy cookies that are fit for breakfast or a snack with a hot cup of tea. This version is not too sweet, and therefore ideal if you are watching your weight, or are really not that fond of sweets.

Notes: Substitute light brown sugar with refined sugar if you don’t like chewy cookies, and prefer snappy ones. Substitute vegetable oil with coconut oil or melted butter, if you like. I have not tried melted butter, but I have tried coconut oil. The flavour is completely different with coconut oil; the cookies turn out equally good.

  1. 1 ½ cups wholewheat flour
  2. ½ cup rolled oats
  3. ½ cup vegetable oil
  4. ½ cup buttermilk
  5. ¼ cup almond milk
  6. ¼ cup packed light brown sugar
  7. ¼ cup organic alfalfa seeds
  8. ½ tspn pure vanilla extract
  9. ½ tspn salt
  10. 1 tspn baking powder

Preheat the oven to 150 C.

  • In…

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Prolonging life continued- pros and cons of clean eating 

WildAndWed

What the heck is clean eating and why are we so obsessed with it?/When does our obsession go from healthy knowledge to dangerous disorder?

When I think “Clean Eating,” I think only fruits and veggies. I think organic. I think non-GMO. I think…no fun. But what is it really, and where did this fad come from?

Feminspire.com

Fitness Magazine.com says that Clean Eating is all about the journey your food went on before it met your mouth. You want to ingest things that are un- or minimally processed, refined, handled, scientifically modified… But have you looked in your pantry lately? Everything we have is more or less fake food.

So let’s narrow it down. If we are eating clean, what don’t we want?

Processed Foods.

Okay, but what is that?

· Processed foods include any foods with additions—everything from salt, sugar and fat to preservatives.

· Food that has experienced…

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Easy Zucchini Lasagna

The Thankful Heart

IMG_1133Hi there you all– I’m loving this zucchini lasagna because it’s a little lighter than my heavy duty standard, filled with sausage and all that spicy tomato.  I think this must be the summer version of lasagna– just in time for when all those zucchini start ripening in your side yard.

And it’s easy with no bake noodles, a sauce you just whiz up in the blender and grated zucchini that you don’t have to cook ahead.  You pretty much just throw it together– and make a salad while it’s in the oven– summer dinner!

P.S.  I know it’s not summer yet.  But all the teachers at school (that’s me) are anticipating summer break around the corner (and the kids are too!).  I guess it’s just on my mind!

EASY ZUCCHINI LASAGNA

Topping:
1/4 cup parmesan romano, grated
2 tab. bread crumbs
1/4 pine nuts

Sauce:
15 oz. ricotta cheese

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The Easiest Healthy Muffin You’ll Ever Find!

Thymeless Sage and Random Rants

When your perfectly healthy body begins experiencing serious ailments like sagging skinbelly fat  …no, I’m talking serious stuff like bone fractures from OSTEOPOROSIS, and you can’t or prefer not to take the risks of side effects from pharmaceuticals, you start looking for ways to strengthen your bones. My research led me past the Vitamin D3 to a lesser known Vitamin K2. Note to self: don’t ever use K2 in a sentence without prefacing it with the word Vitamin.

Vitamin K2 is not found in abundance naturally, and the source I found was not so palatable in its primary form. Scraping and eating the white pith of orange peel…not so “a-peel-ing” to most of us. This recipe for Sunshine Muffins calls for an entire orange. You heard me right, the whole thing…orange segments, peel, and Vitamin K2 rich pith. (Try saying that three times fast.) And it’s about the…

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When life gives you tomatoes

Julia Thielen

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Made a smokey tomato soup from scratch with cherry tomatoes, red onion, sun-dried tomatoes, garlic and fresh basil – and of course a lot of olive oil! 

Rökig tomatsoppa 2 pers
250 g ekologiska cocktailtomater
några soltorkade tomater
1 rödlök
2 vitlöksklyftor
en näve färsk basilika
Salt, peppar och massor av olivolja

Sätt ugnen på 175 grader. Ta fram en ugnssäker form och dela tomater, rödlök, vitlök och de soltorkade tomaterna (de soltorkade tomaterna bestämmer rökighet så här kan man bestämma själv hur mycket man vill ha). Lägg ned i formen, ös på med olivolja och salta och peppra. Ta några basilikablad och riv över. Sätt in i ugnen i 15-20 min tills allt fått fin färg. Mixa i en mixer tillsammans med resten av basilikan. Dryga ut med vatten om det behövs och en skvätt grädde för att det är gott,  värm på soppan igen i en kastrull. Jag toppade…

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