Turkey Chili

The other day I was going through my freezer and found some frozen ground turkey. I got so excited because I had no idea it was in there and I felt like I was just given a free pound of ground turkey! I quickly started thinking about what I was going to make with it and decided to try out a Turkey Chili. I found this recipe on Simply Recipes. It turned out pretty good. Micah raved about it. I halved the recipe and had to make a few changes. I felt like it was very dry and not "soupy" enough so I had to add a couple more cups of stock to get it the right consistency I wanted. I also played around with the spices until I reached the flavor I liked. So if you happen to find some ground turkey in your fridge/freezer give this one a try! :)

Turkey Chili Recipe


Ingredients

* 2 cups chopped onion
* 4 garlic cloves, chopped fine
* 1 cup chopped green pepper
* 1/4 cup olive oil
* 2 (35 oz) cans stewed tomatoes, crushed
* 2 (15 oz) cans kidney beans, drained
* 2 Tbsp tomato paste
* 3/4 cup chicken or turkey stock (I used chicken stock)
* 2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
* 1 Tbsp ground cumin
* 1 Tbsp dried hot red pepper flakes (I left out)
* 1 teaspoon dried oregano
* 1 Tbsp salt, plus more if desired to taste
* 1/2 teaspoon black pepper
* 3 to 4 cups of shredded, cooked turkey meat
* Sugar

* Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

Method

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

Makes about 12 cups. Serves 8.

Tostadas

I found this recipe years ago in the Moosewood Cookbook by Mollie Katzen. When I made them way back then, I felt like it took hours, and I was left feeling exhausted! But I always thought it was worth the work because they are really good. Now when I make this meal, it doesn't seem like a big deal at all. I've got pretty good chopping skills now and more help in the kitchen. The beans are cooked in a little olive oil, rather than bacon fat, and you don't need to fry the tortillas in oil, so it really is a - good for you too - recipe.

Refried Beans

2 cups dry pinto beans, soaked

2-3 Tbs. olive oil

2 cups minced onion

5-6 (or more) medium cloves garlic, minced

2 tsp. cumin

1 1/2 tsp. salt black pepper

optional: 1 small bell pepper, minced

1) Cook the presoaked beans in plenty of boiling water until very soft. Drain and set aside.

2) Heat teh olive oil in a large skillet. Add onion, half the garlic, cumin, and salt. Saute over medium heat about 10 minutes, or until the onions are soft. Add (or don't add) the optional bell pepper, and saute another 5 minutes. Add remaining garlic; season with black pepper.

3) Turn heat to low, add beans, and mix well. Mash with a fork or a potato masher, and cook for just a few minutes more. Serve right away, or store in refrigerator or freezer until time to reheat.

Tostadas

Tortillas - You can deep fry them or just spray a pan with Pam and heat. I've been making my own and they are fabulous.

Refried beans - layer on top of tortilla.

Accessories -(use all or some - I always use cabbage rather than lettuce.)

shredded lettuce, shredded cabbage, avocados, minced olives, grated cheese, chopped tomatoes, shopped hardboiled egg, minced mild chilies, sour cream

Salsa Fresca - I think this is what makes them so good. Recipe follows.

Salsa Fresca

3-medium-sized ripe tomatoes

2 scallions, finely minced

2 medium cloves garlic, minced

a handful of parsley, finely minced

a handful of cilantro, finely minced

1 tsp. lightly toasted cumin seeds

3/4 to 1 tsp. salt

1 T. cider vinegar

1 T. olive oil

1 T. fresh lime juice

crushed red pepper, to taste

Just combine everything in a small bowl, cover tightly and chill.

Doting Deception

Last year I got Jessica Seinfeld’s book, Deceptively Delicious, ever since then I have been really into making vegetable purees. Along the same lines as Dana’s tip below, I like to add them to pretty much anything. It is actually simple to do. Whenever you are cooking a vegetable, just cook some extra, throw it in a blender, and freeze in ½ cup or ¼ cup proportions. I have a freezer full of small zip lock baggies, you simple thaw one, snip the corner of your bag and add to anything.

John is somewhat wary of my purees, but when he ate these pancakes, he said they were the best he had ever had! He was not suspicious at all. He is usually worse than the kids :) I serve them with cauliflower scrambled eggs and turkey bacon for a filling, yet nutritious, breakfast; a great start to the day!

You’ll have to excuse the silly picture, but the kids really get excited about fun-shaped pancakes. One pancake has about 160 calories, not too bad.

Here is a play off Grandma Jeans Buttermilk Pancake Recipe:

Sweet Potato Pancakes

1 cup flour

½ cup whole-wheat flour

½ cup wheat germ

¼ cup sugar

¼ cup corn meal

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 cups buttermilk

½ cup milk

½ cup melted butter

½ cup sweet potato puree

2 eggs, separated

Mix all dry ingredients thoroughly in a large bowl. In a separate bowl, combine buttermilk, milk, butter, sweet potato, and egg yolks. Add the buttermilk mixture to the large bowl of dry ingredients, mixing lightly until just incorporated. The batter will be lumpy. In a small bowl beat the egg whites until foamy. Fold the egg whites into the batter. Cook on a hot skillet until lightly browned, about 1-2 minutes on each side.

***This is a big batch of pancakes. I usually put the leftover batter in a large zip-lock bag and store in the refrigerator. The next morning you can snip the corner of the bag and have fun piping pancake designs...I have finally mastered the snake pancake, a big hit at our house! :)

Cauliflower Scrambled Eggs

2 large eggs

4 large egg whites

1/4 cup reduced-fat sour cream

1/2 cup cauliflower puree

2 tablespoons grated parmesan

Salt and pepper to taste

Whisk together the eggs, cauliflower puree, sour cream, parmesan, and salt and pepper. Coat a large nonstick skillet with cooking spray, and heat over medium-low. When the pan is hot, add 1 teaspoon olive oil, then the egg mixture. Reduce heat to low, and cook, stirring frequently until the eggs are scrambled – firm but nice and moist.

When I make this for my under-weight little boys, I use whole eggs, substitute heavy cream instead of sour cream, and cook with butter. Higher in calories, but still nutritious. They scarf them down and don't even notice the cauliflower.

GRILLED ASAIN SALAD

This yummy salad become a regular on my 2 salads a day diet! It is a variation of Paula Deen's salad found in her magazine.

Dressing:

1/4 c. olive oil 1 tsp. ground ginger

2 T. white wine vinegar 1/2 tsp kosher salt

1 or 2 cloves minced garlic fresh ground pepper

1 1/2 tsp. sesame oil

Whisk together in a small bowl. Cover and chill.

Salad:

1 (1 lb.) bag carrots, sliced thin

2 red bell peppers, cut into 1/8 in. thick slices

1 1/2 c. english cucumber

1/2 c. sliced green onion

1 T. light olive oil

1 lg. head red leaf lettuce

In a lg. bowl, combine carrot, bell pepper, olive oil. Grill on a grill pan or in a basket on your grill, turning occasionally for 8 to 10 minutes, or until vege's begin to soften (I like to carmelize them). Remove vege's from basket, and place in a large bowl. Add cucumber green onion, dressing, and 1/2 tsp. salt, tossing gently to coat. Top lettuce with vege's and serve immediately. Enjoy!

One of the times I made this, I had no green onions so I grilled a yellow onion with the pepper and carrot. Another time, I added the chopped vege's from my big bowl of vege's!

A GOOD TIP!

Ok, Carly, you mentioned tips and here's one that I love! Are you trying to get more vege's and grains into your family's diet? I took a class from a woman who was battling MS and realized that she was not fully keeping the word of wisdom. So she instituted more vege's and grains into her cooking. You can check her out at...www.AselinM.blogspot.com She is free of MS now and is really an inspiration!

I used all my pretty red vege's for a salad that I will post later, but just take any vege's in your fridge and chop them up at the beginning of the week and make a large bowl of grains as well. I like to use millet and quinoa (they seem to blend into almost anything). And add them to every thing you make....i.e enchiladas, sloppy joes, scrambled eggs, pasta dishes, eat it on a sandwich, add to any salad, etc, etc. With ground beef or turkey recipes, you can use half of the meat and substitute quinoa, it works like a charm and my kids don't even know...

Just so you know, red quinoa will be the same color as beef, and white quinoa must be rinsed before using or it can have a bitter taste. Have fun!!

BLUEBERRY PANCAKES

This recipe is a definate add to the pancake repertoire. They absolutely taste like a freshly baked blueberry muffin!! You may add anything you like to make this even more healthy....like ground flax, wheat germ, barley, or whatever grains you have at home! The recipe calls for enough baking soda that I really think any flour would do!
1 T. fresh lemon juice 1 lg. egg

2 c. milk 3 T. butter or applesauce

2 c. flour , I used wheat 1 c. fresh or frozen and rinsed blueberries

2 T. sugar or agave Maple syrup for serving

2 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. salt

Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl to combine. Whisk the egg and melted butter into the milk. Make a well in the center of the dry ingredients in the bowl. Pour in the milk mixture and whick very gently until just combined, a few lumps should remain. Do not overmix. Heat a large nonstick skillet over medium heat until hot, 3 to 5 minutes. Grease skillet with spray. Pour batter in skillet, sprinkle 1 tablespoon blueberries over each pancake and cook until large bubbles appear. Flip pancakes over and cook until golden brown on te second side. Serve immediately with maple syrup.

Crunchy Garlic Chicken

Well, since Christmas I have had a new found determination to eat healthier and lose weight. Everyone has something that works best for them and I have definitely found what works for me. Its called Calorie Count! It is a website that helps you decide how much you should lose and sets goals with you to lose it in a certain amount of time. You enter your calories that you have eaten in a day and also the calories you have burned in a day. It is really nice because it has almost every food imaginable already in its system so if you have no idea how many calories are in something you can just type it in and figure it out!

This site has helped me so much because I never realized how many calories I take in in one day! I snack way too much and eat way too many useless calories. It has really made me aware of what I am putting in my mouth and I make a conscious effort to eat foods that are low in calories and also filling. I eat 1500 calories in a day (which when I first started I thought that I would be starving all day long) and I am shocked that at the end of the day I quite often have 200-500 calories left that I use to have a snack. I don't know about you, but if I tell myself I can't have any treats or snacks that is all I think about all day long :) I love Calorie Count because I can still have my snack if I am wise during the day with my calories. I am proud to say that I have lost ten pounds since Dec. 26th!! Wahoo! :) If you are interested the website is caloriecount.about.com.

So, since I started this I have been on a search for healthy, low calorie, and still yummy foods. I found this Cruncy Garlic Chicken in a Betty Crocker cookbook and it was a hit! I made it for Rick, Daci, Sophie and I (Fred and Penny were out of town) and everyone loved it! The chicken is only 205 calories and I made green beans and mashed potatoes as a side. Now, the potatoes are SCRUMPTIOUS (it is the BYU catering recipe) but definitely NOT healthy :) I thought that it would be okay to have them since the chicken is so low-calorie. I will post the potato recipe below but just keep in mind that they probably shouldn't be on this "healthy blog" :) I will definitely be making the chicken again, everyone liked it :)

Crunchy Garlic Chicken:
2 Tbsp butter, melted
2 Tbsp milk
1 Tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp garlic powder
2 cups cornflakes cereal, crushed into one cup
3 Tbsp chopped fresh parsley
1/2 tsp paprika
6 boneless, skinless chicken breast halves (* I only had enough "juice" for 5 breasts)
2 Tbsp butter, melted

1. Heat oven to 425
2. Mix 2 Tbsp butter, the milk, 1 tbsp parsley, salt and garlic powder. Mix cornflakes, 3 tbsp parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cornflakes mixture. Place in pan and drizzle with 2 tbsp butter
3. Bake uncovered 20-25 minutes

1 serving is 205 calories

Fabulous Mashed Potatoes (BYU recipe)
4 large potatoes
4 oz cream cheese
1/2 cup sour cream
1-2 tsp salt
1/4 tsp black pepper
up to 1/2 cup milk
1 cup grated cheddar cheese (optional)

I calculated that one heaping serving is around 250 calories

Enjoy!

Grilled Chicken and Avocado Napoleons

I have been wanting to make Giada's "California Light and Healthy" napoleons for some time, this blog inspired me to finally try them out. They were definitely tasty, but the next time I make them I will modify a little bit.

First off, I am not so sure how "light" these really are. I added up the calories and figure that one serving is somewhere around 980...which I don't really consider light. The pastry puff has a lot of calories, I wondered if you would be better off just using thinly sliced whole wheat bread.

For my boys, I made a two layer napoleon, and I wish I would have done the same for me. The three layer was really hard to get your mouth around, and I was stuffed after eating only half. (They are much bigger than the picture portrays.) John, on the other hand, inhaled his and finished off the rest of mine. He loved them! He's only complaint was that there was a little too much pastry, and thought the two layer would be better for next time too.

The recipe says to cut your chicken in 1/4 inch slices, I used my electric knife to get even thin slices.

Overall, they were delicious and easy to make. Everyone liked them, even if they were hard to eat, and that doesn't happen too often at our house!

Grilled Chicken and Avocado Napoleons

by Giada De Laurentiis

• 2 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 12 (3 by 5-inch) rectangles
• 4 (4-ounce) boneless and skinless chicken breast halves
• Kosher salt
• Olive oil, for drizzling
• 3 tablespoons reduced fat mayonnaise
• 1/4 teaspoon cayenne pepper
• 1/2 large avocado, thinly sliced into 8 pieces
• 2 cups baby spinach leaves

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.

Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. Set aside to cool.

In a small bowl, mix together the mayonnaise and cayenne pepper.

To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4-inch thick) slices. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pastry to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top.

Arrange the Napoleons on a platter and serve.

Cauliflower Leek Soup with Roasted Red Pepper Puree

Hey everybody! Because Lisa is not super computer savvy, I will be posting for her too. A few days ago we saw this recipe on Studio 5 - Cauliflower Leek Soup with Roasted Red Pepper Puree. We just had to try it. It has just about no calories and of course "it's good for you too!" We followed the recipe pretty much to the tee, with the exception that we used red potatoes - they are less starchy. After we ate it we thought of a few things that could be added to give it different flavors such as curry, turmeric, or basil.

Cauliflower Leek Soup with Roasted Red Pepper Puree

2 T. Extra Virgin Olive Oil

1 Leek

2 Carrots

1 Celery Stalk

2 cloves of Garlic

2 Potatoes

2 cups Cauliflower

5-6 cups Chicken Stock

pinch of Red Pepper Flakes

fresh Ground Pepper - to taste

Chop up leek (use white part only), carrots, and celery stalk. Peel and cut up potatoes in 2-3 in. pieces. Cut up cauliflower into pieces about the same size as the potatoes. Heat oil in a large pot and saute the leek, carrots, and celery until they begin to soften (just a few min). Mince garlic and add, cooking for only another minute or so. Add the chicken broth, potatoes, and cauliflower. Bring to a boil then reduce heat and simmer for about 30 minutes or until the potatoes and cauliflower are fork tender. Puree in a blender (only use about 2 cups at a time).

Roasted Red Pepper Puree

1 Red Pepper

Line a cookie sheet with foil. Cut up red pepper into 4 pieces (remove the seeds) and place them skin side up on cookie sheet. Press them a little to flatten. Broil for about 15 minutes until blackened. Remove from oven and place peppers in a brown paper bag for about 5 minutes (this helps the blackened skin to come off). Puree peppers in blender. Place a spoonful in the middle of the soup and swirl using a knife or skewer.

We hope you enjoy because we sure did!

Lisa and Montell

MY FAVORITE SMOOTHIE

I teach a little girl in my home. When she saw my smoothie this morning she said, "Teacher, why is there mud in your cup?" Don't let the color scare you away. This is my favorite breakfast. The first time I put spinach in this smoothie, I did it purely for the health benefits, expecting to have to gag it down. I was pleasantly surprised to find that you don't taste the spinach at all. I try to add a little kale if I have it, but if I add more than one leaf I don't like the taste. Carly can add more and still loves it. It's a sweet way to start the morning.

I keep frozen bananas in the freezer. Just peel, put in a freezer bag, and they keep beautifully. I buy a container of organic cold milled flax, and the frozen berries at Costco.

Mix in blender until smooth: 1 cup almond, soy, or cow's milk and a large handful of spinach or other greens (I prefer to make my own almond milk)

Add: Heaping 1/2 cup of mixed berries, 1 T. ground flax, 1/2-1 frozen banana

Blend until smooth. Enjoy!

Penny and Allison

Keen What?

Up until about a month ago, I had never heard of quinoa. Most of you probably already know what it is, but for those who don't:

Quinoa (KEEN-WAH) is the most nutritious of all grains. It's high in fiber, a good source of Iron, and has all eight essential amino acids! Technically quinoa is not a true grain, but is the seed of a plant. It is used as a grain or grain substitute because of it's cooking characteristics.

Now that you know how good it is for you, try this delicious recipe. It's quick and easy to make, and a good introduction to quinoa if you haven't tried it before.

I have had this for lunch everyday for the past week and a half, and I am not sick of it yet! I like to add a clove of crushed garlic to the dressing because everything is better with a little garlic, right? I also add blanched broccoli or asparagus for a more filling meal. It’s also great over a bed of greens for a yummy salad.

Herbed Quinoa

by Giada De Laurnentiis

• 2 3/4 cups low-sodium chicken stock
• 1/4 cup fresh lemon juice
• 1 1/2 cups quinoa

Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Angel hair pasta with chicken in wine sauce

Heat pan over medium heat

add 2-3 Tbsp EVOO

1 tsp minced garlic

1 thinly sliced red chili pepper

1/2 thin sliced green pepper and 1/2 thin sliced yellow pepper (bell)

add diced chicken (abt. 3 breasts)

1/4 c. white cooking wine (sweet marsala or lemon flavored)

add tomatoes and any other veggies you want warmed up (marinated artichokes hearts, calamatta or green olives)

Boil a pot of salted water

Cook 1/2 pkg. angel hair (whole wheat) approx. 7 minutes or until al dente

drain water and place in serving dish

drizzle EVOO and sprinkle with salt or my favorite, citrus and basil rub.

Combine pasta with chicken and veggies

Top with fresh ground pepper and fresh sliced basil

My first attempt with cooking wine and I'd have to say it was a success!

This pasta dish offers whole grain, tons of veggies , and is light on the sauce which makes for a not-so-guilty, guilty pleasure!! Bon apetit

A Giada Keeper!

I wanted a special but healthy meal coming off of a week long cleanse and this dish exceeded my expectations. I have never been a fan of whole wheat pasta, but because of this meal I am now a believer! The fresh lemon and basil flavors played up the whole wheat pasta beautifully. It was an explosion of yumminess in my mouth! Hard to believe that a meal this beautiful and tasty took only 20 minutes to prepare. My daughter Sophie, who is not a fan of fish, LOVED the salmon mixed with the other ingredients. Carly, my other daughter, kept saying "How is this pasta going to be flavorful with hardly any sauce?", but after one bite, she was blown away with how just a few simple, fresh flavors can make a meal so incredibly flavorful. My husband said, "This is delicious!" I quickly responded, "And it's good for you too!"

-Penny

Whole Wheat Spaghetti with Lemon, Basil, and Salmon
by Giada De Laurentiis

Ingredients

nocoupons

• 1/2 pound whole-wheat spaghetti pasta
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 tablespoon olive oil
• 4 (4-ounce) pieces salmon
• 1/4 cup chopped fresh basil leaves
• 3 tablespoons capers
• 1 lemon, zested
• 2 tablespoons lemon juice
• 2 cups fresh baby spinach leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Agave & Honey Oatmeal Cookies

First of all, let me just say how excited I am about this blog! I know I will never be able to be 100% vegetarian, vegan, or will never be able to go my whole life without a nice big cupcake. But this blog will be a great way to constantly strive to step in the right direction for a more healthy eating lifestyle. I can have that nice big cupcake once in a while, if I am implementing really healthy nutient based meals into my life. And I can hardly wait to get wonderful recipes and healthy tips from all of you contributing to this blog! Ok, so now for my first recipe I can't wait to share!

I posted this recipe on my other blog, Carly's Kitchen (which if you go to it I'm sure you are going to think I'm a hypocrite for contributing to a "healthy" based food blog, because this blog expresses my passion for the sweeter things in life, but hey, everything in moderation:) ) I made these cookies again just last week, and I forgot how amazing they are! They are such a nice snack or treat, and you don't have to feel guilty eating them! I throw in a few chocolate chips in mine, because I don't like raisins, but next time I make them I want to try adding chopped nuts and maybe some coconut so I can give them to my hubby to take to school so it can be a more filling snack. These cookies are pretty cakey, which isn't a bad thing, but next time I make them I want to maybe cut down the flour a little bit and eliminate the baking powder, to see if it results in a more gooey cookie:)

-Carly

Agave & Honey Oatmeal Cookies

2 tablespoons lightly beaten egg (approx)
3 tablespoons agave nectar
1 tablespoon honey
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup whole wheat pastry flour (2 oz)
1 tablespoon toasted wheat germ
1/8 teaspoon EACH baking soda & baking powder
1/4 scant teaspoon salt (I put in only 1/8 tsp)
1/4 teaspoon cinnamon
3/4 cups old fashioned oats
1/3 cup raisins

Preheat the oven to 375 degrees F.

Mix egg, agave, honey, oil and vanilla together in a bowl. Stir very well.
Combine flour, wheat germ, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Stir in the oats and raisins. Let batter sit for about 5 minutes.

Using a tablespoon measure, scoop up dough and arrange on parchment lined cookie sheets spacing 2 inches apart. Bake one sheet at a time for about 10-11 minutes. Let cool completely.

Makes 8 cookies