Add some veg variety! Here are a few tips and variations:
1- Try fresh garlic
2- Invest in an oil mister bottle! Much cleaner and fresher oil than the commercial oil sprays
3- Use parchment paper for an easy clean up
4- Bake, broil or grill until just tender
5- Skip the tough, thick stems!
6- Sprinkle with just a touch of (Organic) Parmesan/Romano, IF you’re doing dairy. YUMMM!
These cookies were a favorite growing up! Here’s a healthier version, with just a few little tweaks.
7 Tbsp raw honey
4 Tbsp butter*
4 Tbsp coconut oil
2/3 c peanut butter (or almond butter)
½ c unsweetened cocoa powder
¼ tsp vanilla
Dash salt
3 c rolled old-fashioned oats
– Melt honey, butter and coconut oil together in double boiler over medium heat.
– Remove from heat and stir in cocoa, peanut butter, salt and vanilla until smooth.
– Stir in oats.
– Line cookie sheets with waxed or parchment paper and drop by spoonfuls into cookies.
– Chill or freeze until set.
Makes about 21
*use all coconut oil for Dairy Free, but be sure to keep well-chilled or frozen to keep cookies from “melting.”
Oh so DELICIOUS!
Spaghetti squash, baked and seeded
Ground turkey breast (white/lean), browned
Sautéed mushrooms and onions
Marinara sauce or sun dried tomatoes in olive oil
Parmesan cheese, grated*
Bake squash (and poke with a knife, like baking a potato) for about 1 hr at 350°, until tender. Slice open and “seed” (like a pumpkin). With a fork, separate out spaghetti squash “noodles.” Top with turkey, mushrooms, onions, heated tomatoes/marinara, and sprinkle with cheese. YUMMY!
*Omit for Dairy Free (DF).
