Peanut Butter and Chocolate Chip Oatmeal Cookies

I need a better name for these cookies. I don’t think that “Peanut Butter and Chocolate Chip Oatmeal Cookies” simply does these cookies justice. These are delicious little nuggets made up of what is essentially my perfect sweet treat.

This is what I spent my New Year’s Eve doing. I made cookies while my little helper (Caleb) supervised me in the kitchen. We went to bed about 9:00 marking this as the first NYE that I can remember in a long where I have not stayed up until midnight.

My boss likes to make sure I stay on task.

But it was some good sleep. Around Christmas, Caleb had a few nights where he didn’t sleep very well at all, which meant that we didn’t sleep very well. Add that to the fact that we all have been battling the crud for what seems like weeks now and that makes for a family in need of good sleep.

So anyway. Back to cookies.

One of my resolutions for 2019 is to avoid store bought sweets. That means no more Reese’s. BUT! I can have sweets if I make them myself (some loophole, right?).

I love chocolate chip oatmeal cookies and adding in the peanut butter just took these cookies over the top. I like using crunchy peanut butter for a little extra texture (in cookies, in oatmeal, on my sandwiches). I do keep creamy peanut butter on hand for Caleb so you can really use whatever you prefer.

Caleb’s big thing the past week has been pointing. He’s really perfected the art of pointing. For a while, he would point but his arm would remain crooked so you weren’t quite sure what he was pointing at. Now he’s straightened out that arm and is pointing to everything with intention. I try to make sure that if he points at something, I identify what that object is or does.

These cookies come together so easily. If I can get them in the oven in a timely manner while having a toddler running a muck, then so can you.

I meant to get a photo when they were finished baking but going back through my camera, I went from making cookies to playing with chickens so I don’t have a finished photo. But who needs a glorious shot of cooked cookies when you can have this gem?

Messy hair, don’t care? How about messy hair because I needed to put it up within seconds or risk getting cookie dough all in it?
Print Recipe
Peanut Butter and Chocolate Chip Oatmeal Cookies
Servings
30 cookies
Ingredients
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (at room temperature, 1/2 cup = 1 stick)
  • 3/4 cup light brown sugar packed
  • 1/2 cup crunchy peanut butter
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 cup old fashioned oats
  • 1 cup semi-sweet chocolate chips (I use the Enjoy Life brand)
Servings
30 cookies
Ingredients
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (at room temperature, 1/2 cup = 1 stick)
  • 3/4 cup light brown sugar packed
  • 1/2 cup crunchy peanut butter
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 cup old fashioned oats
  • 1 cup semi-sweet chocolate chips (I use the Enjoy Life brand)
Instructions
  1. Preheat oven to 350*F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat together the butter, sugar, and peanut butter for about 5 minutes. Add the egg and vanilla and beat until combined. Gently stir in the flour mixture.
  4. Fold the oats and chocolate chips into your dough.
  5. Using a tablespoon, scoop the dough into balls and drop them 2 inches apart on your prepared cookie sheet.
  6. Baking for 12-13 minutes until the edges are golden brown. Remove from the cookie sheets and let rest on wire racks.
Recipe Notes

You can use an electric mixer to beat together the butter, sugar, and peanut butter however I like to use my beloved wooden spoon. It's a great way to work those muscles!

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Catching Up With Quiche

So… yeah… it’s been a while. There are some BIG changes coming up in the next two months that hopefully allow me to post a bit more consistently – I hope. I figured that I would pop in, say hello with a quick quiche recipe, then head on my merry way.

If you follow me on Instagram, then you saw the delicious looking quiche recipe that I posted last night. Though we are trying to be as plant-based as possible in our household, I’ve been making an effort to clean out our pantry/fridge/freezer and found a long lost half-pack of bacon. Combine that with the fact that we haven’t collected eggs from our two chickens in nearly a week (yes… only two chickens at the moment), it sounded like the perfect time for a quiche.

Sorry it’s blurry – we were HUNGRY!

We don’t put lights out in the chicken coop during the winter to encourage our chickens to lay, so they may be some of the last eggs we will get until next spring. The weather outside is growing cooler and cooler – and I love it! We have so many projects that we have started around the house (inside and outside) and these cooler days with allow us to work on those projects.

Fun fact: The last time that I made a quiche was way back in 2014 and it used ham, chive blossom peals, cheese, and backyard asparagus. Maybe I’ll dig that recipe out as well.

I don’t know why it took me 4 years to make another quiche. A quiche is a great way to use up leftover ingredients in your kitchen and it always comes together so easily (and deliciously). You’ll notice that this quiche is pretty green – I used a LOT of spinach as a way to get that extra green into our diets (and as a way to not have leftover spinach in the fridge). I fixed this quiche for dinner, but you can fix it for any meal!

Another fun fact: I’ve started posting videos up on YouTube as well! I thought that would be a fun way to publish some of my content!

Print Recipe
Spinach, Bacon, and Cheese Quiche
Servings
8 wedges
Ingredients
  • 1 9" unbaked frozen deep dish pie shell
  • 6-7 eggs
  • 1/2 cup plain unsweetened almond milk
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated chedder cheese
  • 1 10 oz. package frozen spinach
  • 6-7 slices bacon cooked and crumbled
  • salt & pepper to taste
Servings
8 wedges
Ingredients
  • 1 9" unbaked frozen deep dish pie shell
  • 6-7 eggs
  • 1/2 cup plain unsweetened almond milk
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated chedder cheese
  • 1 10 oz. package frozen spinach
  • 6-7 slices bacon cooked and crumbled
  • salt & pepper to taste
Instructions
  1. Preheat oven to 375*F. While the oven is preheating, defrost the spinach in the microwave and drain well. It is important to get all of the water out of the spinach. After it has drained, wrap the spinach in a clean dishcloth and squeeze to remove the last remaining bit of moisture.
  2. In a bowl, beat together the eggs, almond milk, bacon, cheese, spinach, salt and pepper. Pour into your pie shell.
  3. Bake for 50-55 minutes or until the mixture is set. If the crust starts to brown too quickly, cover with tinfoil. Let cool for about 5 minutes and serve!
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12 Recipes for Using Canned Tuna to Get Those Omega-3s

As a breastfeeding mama, I try to keep an eye on my diet as best as possible. I try to limit caffeine, cut down on sugar, eat lots of fruits and vegetables because I know that whatever I eat, my son will receive. Fish contains vital nutrients such as Omega-3 fatty acids, proteins, vitamins and minerals such as iron. Those nutrients help to foster healthy development. The 2015 Dietary Guidelines for Americans recommend that women who are pregnant or nursing eat 8 to 12 ounces a week of a variety of low-mercury seafood.

Tuna is higher in Omega-3s and nutrients that most other fish, but the FDA advises no more than 6 ounces of canned albacore (“white” tuna) a week due to mercury concerns (canned light tuna is okay though). The American Pregnancy Associate recommends the “Safe Catch” brand of tuna as the company undergoes rigorous testing – they screen each wild tuna for their mercury levels.

I never had canned tuna growing up. To be honest, before I started breastfeeding, the most exposure I had to canned tuna was when my mom would buy it as a treat for the cats. Living on the coast and being the granddaughter of a fisherman, our seafood was always freshly caught and prepared. Spoiled, I know. But I’ve learned to enjoy canned tuna over the past few months.

Another company that I use on a regular basis for my salmon and tuna is Vital Choice. They preserve the freshness of their sustainable harvested Alaskan salmon and northwest Pacific seafood by cleaning and flash-freezing it within hours of harvest. The fisheries are certified sustainable by either MSC or the State of Alaska. Vital Choice is also a “B Corp” meaning that they have to meet rigorous standards of social and environmental performance, accountability, and transparency. Use this link and enter “LEANCHOICE” at checkout for 10% off your order!

If you’re looking for recipe inspiration on using canned tuna, you are in luck! I’ve compiled 12 ways to use canned tuna below from some of my favorite bloggers.

Ashley over at Big Flavors from a Tiny Kitchen has a super simple TABLET Sandwich (Tuna, Avocado, Bacon, Lettuce, Egg, Tomato) that she says even her 6 year old enjoys!

Looking for a healthy, gluten free dinner recipe? Check out Sharon’s Roasted Zucchini Tuna Melts at The Honour System.

As a mom of three young children, I know that Samantha of My Kitchen Love understands the need for a quick meal. Her Sustainably Caught – Spicy Tuna Tostadas are a fresh way to use canned tuna.

Denise of My Life Cookbook has an amazing and vibrant Low Carb Tuna Spring Roll Salad that is a great way to fit a rainbow of foods in your diet.

I fell in love with Amy’s Tuna and Potato Cakes. She runs Healthy Little Foodies and so many of her recipes are perfect for baby-led weaning but the whole-family can enjoy them as well.

Artichokes are rich in antioxidants which assist in detoxifying the body and helps to aid constipation and indigestion. I love artichokes but rarely include them in my diet. Patty at The PKP Way has a great way to use canned tuna and artichokes! Check out her Tuna Stuffed Grilled Artichokes.

Craving something with a bit of spice? Jenny at Honey and Birch has a recipe for Jalapeno Tuna Stuffed Tomatoes that is simple to make!

Kalyn at Kalyn’s Kitchen has a Tomato Salad with Avocado, Tuna, Cilantro and Lime that is dairy-free, gluten-free, low-glycemic, Paleo, Whole 30, and South Beach Diet friendly (whew)!

I love Mediterranean flavors. Heidy at McCallum’s Shamrock Patch recently shared a Tuna and Orzo Salad that is packed with great ingredients!

Linda and Christina are a mother and daughter team that run 2 Cookin’ Mamas. They posted a Easy Hot Tuna Dip that would be a perfect recipe when you are looking for something creamy, cheesy, and a little naughty.

This recipe roundup wouldn’t get complete with a recipe for a tuna burger or a tuna noodle casserole, now would it?

Patti from Hearth & Vine has a Tuna Noodle Casserole recipe that is made with a homemade sauce!

Also, make sure you check out Rosemary at An Italian in my Kitchen’s recipe for Healthy Delicious Best Ever Tuna Burgers.

So let’s say that you don’t like fish or are vegan. Sources of omega-3 fatty acids for vegans include:

  • flaxseed oil
  • rapeseed oil
  • soya oil and soya-based foods (like tofu)
  • WALNUTS (my personal favorite)

What is your favorite way to get those omega-3s?

Fire Cider To Ward Off The Crud

Fire cider, master tonic – whatever you call it, you need to make yourself a batch today. Seriously. Don’t wait until you are already starting to feel a bit peckish as fire cider needs a bit of time for all the ingredients to come together.

So what is fire cider really? Fire cider is basically an apple cider vinegar based health tonic that includes a bunch of ingredients with immune-boosting effects. Fire cider is also great for digestion so it’ll help keep you at your best during cold and flu season. You can buy it online but I like to make my own so I can have a better control of what goes into it (and plus, it is so super easy to make). Fire cider has a wonderful (and potent) sweet and tart taste to it that can be a little off-putting the first time you try it.

 

 

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Fire cider includes some of my favorite ingredients to help with colds:

  • Ginger – Ginger is great for nausea, bloating, gas and a whole host of other digestive issues. It has anti-inflammatory properties and is an antioxidant. Plus, it is simply delicious!
  • Garlic – I love garlic. Garlic helps to strengthen the immune system and is full of antifungal, antiviral, and antimicrobial properties.
  • Onions – Onions are naturally high in sulfur and contain antibacterial benefits along with prebiotics that help feed the existing healthy bacteria in the colon!
  • Turmeric – The health benefits of turmeric include an improved ability to digest fats, reduce gas and bloating, decreased congestion, and improved skin conditions such as eczema, psoriasis, and acne (another one of my favorite ways to use turmeric is in golden milk).

I think that fire cider might have a little too much of a kick to it for a lot of younger children so I recommend you check out my elderberry oxymel as an alternative. Also, if you don’t want to take fire cider straight, a delicious way to make sure you are getting your dose is by making it into a salad dressing! Simply mix 1 tablespoon of your prepared fire cider with 2 tablespoons extra virgin olive oil, 1 tablespoon mustard and a dash of salt and pepper. Pour over your salad and enjoy!

Print Recipe
Fire Cider
This isn't so much of a recipe as a melding of ingredients. It does require a little bit of time to sit so start making it now!
Course Herbal
Servings
Ingredients
  • 1/2 c. thinly sliced fresh ginger*
  • 1/2 c. peeled and diced fresh horseradish
  • 1 tbsp. turmeric powder
  • 1 head garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 2 jalapenos, sliced lengthwise**
  • 1 tsp. whole black peppercorns
  • 2 cinnamon sticks
  • 1/2 onion, sliced
  • 1 organic lemon, sliced
  • 1 organic orange, sliced
  • 4 c, raw apple cider vinegar
  • 1/2 c. raw local honey
Course Herbal
Servings
Ingredients
  • 1/2 c. thinly sliced fresh ginger*
  • 1/2 c. peeled and diced fresh horseradish
  • 1 tbsp. turmeric powder
  • 1 head garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 2 jalapenos, sliced lengthwise**
  • 1 tsp. whole black peppercorns
  • 2 cinnamon sticks
  • 1/2 onion, sliced
  • 1 organic lemon, sliced
  • 1 organic orange, sliced
  • 4 c, raw apple cider vinegar
  • 1/2 c. raw local honey
Instructions
  1. In a clean 1/2 gallon glass jar, layer your ginger and horseradish at the bottom. Add your garlic, rosemary sprigs, jalapenos, peppercorns, cinnamon sticks, onion, and turmeric powder on top. Then place your orange and lemon slices.
  2. Using a clean spatula, press firmly on all of your ingredients to pack them down. Add your apple cider vinegar, making sure that you fully submerge your ingredients. Seal and give it a quick shake.
  3. Store your jar in a cool, dark place making sure to give it a shake every day or so. After about 6 weeks, strain out your liquid and stir in your honey.
  4. You can store your finished fire cider in a sealed container in the fridge for up to 6 months. For adults, take one or two spoonful's a day during cold/flu season to help ward off illness or when you start feeling under the weather.
Recipe Notes

* If you are using organic ginger or ginger that is harvest from the ground, then you can leave the skin on. Otherwise, peel the ginger using a spoon to scrape the skin off.

** I like to remove some of the seeds/membranes of my jalapenos. It is completely up to you if you want to remove them or leave them in for an extra bite.

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Healthy Baby Muffin Bites

I love muffins. They are delicious, easy to fix, and I tend to make enough to have them last for a couple of meals. When I was thinking up ideas of what Caleb could eat in lieu of purees, I instantly thought of muffins stuffed with delicious (and soft) foods that he had already tried. We are going with a more Baby-Led Weaning approach to introducing food to Caleb which has been fun, a bit scary, and super messy!

These muffins come together in no time which is essential when you are trying to cook in the kitchen and wrangle a baby that has just began to discover crawling.

Start by mixing your dry ingredients in a bowl.

Then you’ll add your wet ingredients. The only real wet ingredients here are the applesauce, avocado, and banana. You can mash them together BEFORE you add them to your dry ingredients but I just threw them in and mashed them all together in the bowl.

 

Once everything is all nicely combined, you spoon the mixture into your muffin tins. This recipe creates 24 mini muffins which is the perfect size for your little one. The muffins don’t rise so what you put into the muffin cup is pretty much equal to the size of the muffin once you remove it. The muffins will still be moist in the middle when you remove them but that’s okay. A dry, crumbly muffin seems like a nightmare to me for a baby to try to eat.

Caleb had a lot of fun watching me work in the kitchen. I put a few toys on the ground for him, including the bowl that I used to mix up the muffins in and just let him go to town with it. He ended up being a sticky mess afterward but it was worth it.

I don’t have any shots of the muffins after they finished baking so here is a picture of Caleb enjoying them. Belle, our dog, enjoyed them a little bit more than Caleb did, I think. His favorite part of the entire muffin was feeling it squish in his hand but he had fun playing with them and I had fun making them. These little muffin bites would make a great addition to a snack bag or lunch box.

Robb tasted one after I finished and even he thought that they didn’t taste half bad!

 

Print Recipe
Healthy Baby Muffin Bites
Course Baby/Toddler
Servings
24 mini muffins
Ingredients
  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 large ripe banana
  • 1 avocado
  • 1 cup applesauce, unsweetened
Course Baby/Toddler
Servings
24 mini muffins
Ingredients
  • 1 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 large ripe banana
  • 1 avocado
  • 1 cup applesauce, unsweetened
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, stir together the flour, oats, baking powder, baking soda, and cinnamon.
  3. Make a well in the center and add the banana, avocado and applesauce. Mashing and stirring until well combined.
  4. Divide batter evenly among the 24 mini muffin cups. Bake for 14-16 minutes until set.
  5. Store in an airtight container in the refrigerator for up to 7 days or freeze individually for up to 30 days.
Recipe Notes

Please note that this recipe creates a muffin that is a bit more moist on the inside than typical muffins.

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