Whole Grain Peanut Butter Dog Biscuits You Can Eat!

Hello and welcome to the first Monday in July!  What's so great about the first Monday in July that would warrant an exclamation mark, you ask? Nothing.  Just felt like doing that.


But I did have a great weekend not having to drive anywhere and spending a lot of time in the kitchen.  Plus, Kelley and I enjoyed each other's company and even did one of the Supreme 90 workout DVDs my mom got me for my b-day. I'm more into barbell focused strength training in our garage, but this video was a great workout to mix things up. If only I could clean up all the dog and cat hair before; that drives me crazy!


Since we have Wednesday off for the 4th of July, I only made 4 meals for Kelley and me to have at work.  With the extra time, I set off to try making a few things I've been wanting to do.  I try to keep a nice stock of homemade protein baked goods to have as snacks and limit choosing packaged snacks.  Although, I do enjoy Ak-Mak Crackers and most of the Ryvita Crispbread as stand-by snacks.

I've wanted to make homemade pet treats for a while now, but always get caught up in cooking for myself or Kelley.  Then I realized I can have it both ways since dog food doesn't have to be dog food you would buy at the pet store.

Keeping the ingredient list small and the quality high, I made peanut butter dog biscuits hearts (the only cookie-cutter shape I have) with whole spelt flour, rolled oats, baking powder, milk, and natural peanut butter. Simple, toasty goodness was the result.

Kelley and I tried one. She said it wasn't very sweet (duh!) and I had to remind her it's for the animals....sugar shouldn't be present!  I would add stevia to make it sweeter, but I liked the toasted whole grain with a subtle peanut butter flavor. These tasted just like biscuits I had for breakfast as a kid; only these are homemade, whole grain, and.....for dogs.

Kelley had to hold Abby to keep her still. Guess that's how I am when there's peanut butter around...

I seriously contemplated not using as dog treats and keeping for myself instead.  There's freshly made protein cherry chia jam that would make the "heart" healthy biscuits a perfect human food. But my inner nice guy broke through and I decided to keep them for our dog, Abby, and our friend's from work dog, Chowdah. His dog means a lot to him and I think the treats will be enjoyed....maybe by them both!

Want to make tasty treats for your pet that you can eat (and enjoy) too? This is easy, the longest part is cutting into shapes, which you don't have to do.

Whole Grain Peanut Butter Dog (or Human) Biscuits

by RC Liley

Prep Time: 15 min

Cook Time: 20 min

Ingredients (approx 30 biscuits)

• 1 C milk of choice; I used organic skim milk
• 3/4 C natural peanut butter
• 1 1/2 C whole spelt or another whole grain flour
• 1/2 C rolled oats
• 1 T baking powder

Instructions

Preheat oven to 375 degrees F.

In a large bowl, mix milk and peanut butter until well blended.

Add flour, oats, and baking powder to milk mixture.

If dough is too sticky, add flour 1 T at a time until able to handle

On a floured surface, roll dough to about 1/4 inch thickness and cut into desired shape.

Place biscuits on non-stick baking sheet and bake for about 20 minutes, or until golden brown on top.

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I think next time I will just use a pizza roller to make rectangle biscuits; they taste the same to dogs and might be easier to spread jam on for you to enjoy too.

My time in the kitchen also resulted in protein millet peanut butter bars using the recipe for Popcorn Balls from Tiana at teabagginit. Speaking of, I'd like to say congrats to Tiana for winning my Fig Food Company Giveaway! Hope you find a good choice for your free pick, Tiana! If you guys haven't already, check out her blog which has some wonderfully tasty protein recipes, good humor, and more!

I chose bars because I'm lazy and didn't feel like rolling anything. The protein cherry chia jam I mentioned earlier was another creation this weekend, and I even made homemade egg McGriddle sandwiches. When I was a "bigger boy", I used to savor these and other fast food crap all the time.  I hardly even go out to nice places now, but I had fun making this healthy version.

These things will all be discussed in further detail on future posts. But, for now, I must jet.

Q: Have you ever made your own pet treats? Did you try them yourself first?

Hopefully not if it was chicken gizzard puree.

Have a great Monday!

WIAW #12 – New Zevia Flavors Review: Healthy Recipe and Giveaway

I had the opportunity to post a review with a recipe and giveaway for Zevia almost a year ago with great success. Over the course of the year, Zevia has been the only soda in our home and Kelley always enjoys it when I pack a can for lunch.


Now Zevia has produced even more fantastic flavors that give anyone looking to switch from regular, sugar-laden sodas no excuse to change. The new flavors include Cherry Cola, Strawberry, and Lime Cola which, along with their already extensive lineup of Black Cherry, Caffeine Free Cola, Cola, Cream Soda, Dr. Zevia, Ginger Ale, Ginger Root Beer, Grape, Grapefruit Citrus, Lemon-Lime Twist, Mountain Zevia, and Orange give you plenty to choose from. I have tried almost all of these now, and my top favorites are Cherry Cola, Ginger Root Beer, and Cream Soda.

Of the three new flavors, I like Cherry Cola the most; Kelley tried it and said it was ok, but she still likes Cream Soda out of any other flavors. To each their own, I guess, but I really enjoy any of these flavors besides the Mountain Zevia. I don’t like Mountain Dew, though, so that’s probably why. The Ginger Ale and Lemon-Lime flavors are great for mixers with vodka or a good bourbon too; trust me, I tested and approved!


Zevia is the best choice for providing a healthy option for soda lovers who don’t want 200+ empty calories of canned sugar or artificial sweeteners and colors. Really, Zevia is the best choice….period. I’m not talking about drinking either, I used Strawberry Zevia as the liquid to cook quinoa and also to make overnight strawberry oats (just soak rolled oats in your favorite Zevia flavor); I used the Cherry Cola to bake a healthy protein bread with a unique Cherry flavor that’s perfect for a healthy snack anytime of day! It's also a great way to sweeten smoothies; just open a can an let sit in the fridge overnight so there's not too much carbonation.

Strawberry Zevia Cooked Quinoa....Delish!

Zevia Cherry Cola "Heart" Bread and smoothie I made for Kelley

Check out the recipe at the bottom of my post; you can sub any of the flavors to create your own healthy protein bread….you really can’t go wrong! Zevia is a company that knows how to treat their fans and reward them for their loyalty; just go to their Facebook page or follow them on Twitter for proof.

If their great tasting, zero calorie drinks weren’t enough, the way they are involved in communities and online exceeds that of any of those other “major” corporate brands. Grab a 6-pack of Zevia today and know you’re supporting a great company and making your taste buds happy! Keep reading for your chance to score a coupon for a free 6-pack of Zevia.


Now, here’s What I Ate Wednesday…..





Breakfast – Pretty boring combo of Jersey Sweet Potato with salsa and tuna stuffed cremini mushrooms; cubed jicama; carrot sticks; PB Overnight Oat Crisps; French Press coffee with cinnamon

Snack – Dehydrated okra; Brewed green tea and Yogi Sweet Thai Delight tea mix (one bag of each)

Lunch – Delicious medley of steamed veggies with a lot of spices (cayenne included); microwave scrambled eggs with toast; more cubed jicama and carrots; cup of frozen mango, papaya, and strawberries; Yogi Kombucha Green Tea

Snack – If you guessed tea, you’re wrong; I had Lime Zevia…..mixed with green tea…so you would actually be right. Great tasting mix, by the way!! A handful of dry roasted soy nuts too.

Dinner – Usual big ol’ salad with arugula, watercress, steamed creminis, artichokes, Brussels sprouts, crunchy roasted chickpeas, and salsa for dressing; smoothie blend with spaghetti squash, frozen blackberries, vanilla protein powder, and almond milk; plain, non-fat Greek yogurt mixed with PB Chocolate Protein Spread and Cherry Cola Zevia Protein Bread.

Cherry Cola Zevia Protein Bread or Muffins

by RC Liley





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All natural, sugar free, and zero calorie Zevia adds big flavor to this healthy bread with little calories.


Ingredients (1 Loaf or 12 Large Muffins)

1 cup whole grain spelt flour; substitute any whole grain flour or even peanut flour if desired

1 3/4 cups vanilla protein powder; I used stevia sweetened egg white protein

1 T ground cinnamon

1 1/2 t baking powder

1/2 t baking soda

1/2 t salt; If using canned beets that have salt added, you can omit this

1 whole egg and 3 egg whites; or 5 egg whites; or 3 T ground flaxseeds mixed with 1/4 cup water

1 cup pureed beets; other options include applesauce, mashed banana, pureed carrots, or canned pumpkin

1 t pure vanilla extract

1/2 Can of Zevia Cherry Cola Soda; pour slowly if you just opened; it might be good to open and leave in fridge over night to limit the fizz

15 drops NuNaturals Liquid Stevia; or use 2 packets of stevia powder; if you want sugar, use 2 tablespoons of honey or agave (I can’t vouch for how this will turn out since I used all stevia)





Instructions

Preheat oven to 350 Degrees Fahrenheit

Mix all dry ingredients (first 8 on list) in a large bowl and stir a few times with a wire whisk. Beat eggs and then mix all wet ingredients except vinegar in another, smaller bowl.

Create a well in the center of your dry ingredients and slowly pour wet ingredients while mixing to combine with a spatula.

Pour into non-stick loaf pan (or make muffins using a muffin tin) and bake for 25 – 30 minutes. Depending on what pan you use, times will vary; a knife should come out clean when inserted in the middle.

Remove from oven and let cool in pan for 5 to 10 minutes. Transfer to a wire rack and let cool another 10 minutes.

Enjoy your sugar-free protein cherry bread and wash it down with the rest of the refreshing Zevia Cherry Cola!




For more great recipes visit

How would you like to win a coupon for a free 6-pack of any Zevia flavor you want? You don’t have to do anything challenging, just do one or all of the following things for your chance to win; each action item counts as an entry. Leave a separate comment for each thing you do; you can earn up to 6 entries!

 1. Post your favorite Zevia flavor or one you’d like to try in the Comments section of my blog.

2. Post a link to Just Add Cayenne and mention this contest on Facebook.

3. Visit Zevia on Facebook and “LIKE” their page. If you already “Like” Zevia, leave a comment letting me know.

4. Follow me on Twitter and Tweet the following – "I’m entering to win a 6-pack of @Zevia from @I_Love_Cayenne! Enter for your chance to win – http://bit.ly/JRZRaI"

5. “LIKE” Just Add Cayenne on Facebook. If you already “Like” Just Add Cayenne, leave a comment letting me know.

6. Help support Just Add Cayenne and subscribe to my blog. Just post a comment if you are already subscribed.


Remember to leave a comment for each thing you do and make sure you leave a way for me to contact you if you are the winner. Each comment will count as an entry into the contest and a winner will be selected at random on Friday, June 1st.


I will announce the lucky winner on Monday, June 4th.

This Contest Has Ended - Congrats to Hannah @ Mindrunningwild

Happy WIAW and good luck!

Healthy Whole Grain Peanut Butter Protein Soft Pretzels

As a self proclaimed and obvious foodie, it's normal to expect a gift from me in the form of food.  For Mother's Day, it was no different; I cooked something for my awesome mom.

I always want to find something I know she will love because she means a lot to me and I love her dearly.  She has raised me by herself and I will forever owe her my respect.

My love for pretzels came from her love for pretzels, I'm sure of it, and I wanted to make some homemade soft pretzels for her Mother's Day gift this year.  I already made tasty chocolate no-bake protein cookie balls with this recipe for her, but felt like she deserved something more.

I was inspired to do something with a couple yeast packets that were lying around, and after seeing homemade pretzels on Pinterest a few days ago, I knew what to try and make.  These were perfect to bring over when Kelley I visited her this weekend and she was pleasantly surprised/happy to receive.

Soft pretzels are a comfort food for me, but it's difficult to find ones that are healthy enough to eat.  Use this recipe to create sweet, savory, or spicy soft pretzels that are high in protein and whole grain and low in fat and sugar.

Whole Grain Peanut Butter Protein Soft Pretzels

by RC Liley




6024533



Ingredients (12 large soft pretzel)

2 C warm water
2 C whole grain spelt flour; another flour can be used, but I can’t speak to how it will turn out
1 C peanut flour
1C vanilla or unflavored protein powder (I used stevia sweetened vanilla egg white protein)
2 tbsp corn meal (for rolling dough; you can use more spelt or whatever flour you have too)
1 tbsp (1 1/2 packets) active dry yeast
2 tbsp honey or agave nectar
2 1/2 tsp salt
1/4 C baking soda
coarse salt for sprinkling; you can omit if watching salt intake
Optional: Add a stevia packet for a sweet pretzel, 1 T cumin and garlic for something savory, or 1/2 t cayenne for spicy pretzels




Instructions

In a bowl mix yeast with 1/4 C warm water and let sit 10 minutes until it starts to foam (the yeast is alive!).  Once it’s foamy (will be a distinct yeast smell), add the rest of the warm water, spelt and peanut flour, the protein powder, and honey or agave.

Mix dough into a round ball (it will be sticky; wet your hands a little to make mixing easier), cover with a towel and set aside in a warm place for 40-60 minutes. The dough will rise to at least double in size while sitting.  After sitting, knead dough adding 1 tbsp of corn meal or flour at a time until its not too sticky and dough pulls away from the bowl.  Form into a ball again, cover, and set aside for another hour to rise.

Align an upper and lower rack and preheat oven to 400 degrees.

Knead the dough another 5 minutes to work out the air and divide into 4. Divide each piece again into 3 and roll each third to about 24″ long and twist into pretzel shape (or roll into balls/sticks for another, easier way to enjoy). With 2 parchment lined baking sheets, lay each pretzel down until all are shaped as desired.

Bring a medium or large pot of water to a boil and dissolve the baking soda. Drop pretzels into the water two at a time, cook for a minute, remove with a slotted spoon and place on your baking sheet. Repeat process for all pretzels and sprinkle with coarse salt (if desired) before they dry.

Place one sheet on the top rack and the other on the bottom of the oven and bake 18-20 minutes or until golden brown; switch sheets half way through for even browning.  Remove from the oven and cool on wire racks.


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The process might seem daunting, but it's actually fun going through the steps and making different pretzel shapes.  I like dipping pretzel in mustard or a peanut butter and yogurt dip, so the sticks worked better for me; plus they're easier.

My failed attempt at a heart for mom....

Mother's Day has passed, but at least my mom still has these tasty and super healthy pretzels to eat at home and work...hopefully thinking about how wonderful her oldest son is!!

Q: What do you like to put on your pretzels?  Something savory like mustard, or a sweet like peanut butter and honey?

I like both, so I eat them both ways; it's a win-win!

Easy Food Swaps for a Healthy Easter

Happy Easter!  I don't expect many people will be reading blogs today, there's too many hyper kids and deviled eggs to tend to today.

Instead of a going on about the lack of Easter specific food I made (really just a salad to bring to a family gathering) I will post healthy ingredient swaps I wrote about before.

Using healthy ingredients in place of their heavier counterparts will add up over time for a difference you can see and feel.  Sure, egg yolks contain a lot of vital nutrients our bodies crave, but the fatty mayo in deviled eggs doesn't provide much. Skip the mayo and use Greek yogurt (I prefer Chobani) instead, or throw out some yolks to use more Greek yogurt and add mustard to keep it yellow.

People won't even know there's less yolk, and as long as it's seasoned correctly, maybe they'll like it more!

Click here to read my healthy food tips and substitutions for ways to have a healthy Easter with your friends and family.  Don't stop on just one day, use these tips for everyday cooking and see how much better you look and feel.

I used rely on fast food chains and packaged foods for bulk of my meals, but after I made the right changes, my energy for and recovery from running improved ten fold.  Now that I focus on a lot of strength training, creating my own meals allows for my body to get healthy, whole foods to use to repair and replenish as needed.

Baking something? Replace most or all of the oil and sweeteners called for in a recipe with the healthier substitutes listed here.

You might think it's crazy (I did), but tofu has a lot to offer to make a simple pudding or mousse that's healthy enough to be guilt-free; it would even be great for breakfast.  Mmmm, chocolate pudding for breakfast, anyone?

Here's an extremely useful chart provided by Chobani on how to substitute yogurt for a multitude of fats like cream and oil.  I like to keep this in the kitchen for a quick reference, you never know when you'll need a quick substitute!

Source: chobani.com via RC on Pinterest

Kelley and I are going to her parents for a family gathering.  Kids will hunt eggs filled with processed chocolate candy, but they'll most likely burn it off....or so we all say, and we'll all converse while sharing an Easter lunch.  I tend to not eat that much since it's not food I cooked, but we're brining salad that I know I'll eat!

Are you making anything (more than a weak salad like me) for a get together?  Anything special this Easter, or just the standard thing like every year?

Have a great Easter and hope you can use these substitutes to your benefit!

Healthy Cooking with Kids and Beer

To make bread of course! What were you thinking?

Our 7 year old niece, Ashlee, came over on Saturday to spend the night with us and see what we do on the weekend.  She got to go on a fun and informative trip to the local organic gardening center Kelley can’t get enough of, then help me make some good food in the kitchen.

It seems I’m always stuck in the kitchen! But it’s by choice and helps to let me forget about the world outside and just think about…..food…..and what to do with it!

Ashlee’s mom, Kelley’s sister, wanted her daughter to see what her aunt and uncle who hardly go out to eat or go out at all do on the weekend.  We keep busy; that’s for sure!  Kelley in yard and garden, is like me in the kitchen; very meticulous on how things are done and only we can do it right!

After spending time with Kelley on Saturday, I happened to have a warm bottle of Breckenridge Brewery Vanilla Porter just begging to be used in a recipe.  Just so happens I was craving some beer bread.

Ashlee readily agreed to help me make healthy (unless you count the alcohol part) and easy protein beer bread.  I used a Breckenridge Brewery Vanilla Porter, but don’t let the vanilla part fool you, this bread pairs well with sweet or savory applications.  I had a slice with strawberry chia jam and also used it to dip in a puree of red lentils and veggies I cooked; both were outstanding. See end of post for this easy, kid-friendly recipe.

My handy helper whisked the dry ingredients (just a minor spill of flour occurred) to mix everything; and then she slowly poured the beer while I stirred.  Too bad I don’t always have an extra hand, it was a lot easier to mix everything together with help. 

While mixing I explained to Ashlee how you don’t want to mix too long or the protein in the flour (gluten) will get tough and make for a hard to chew bread.  Of course, this is what’s needed for some breads, so I made sure to let her know that too.  Since this didn’t have too much wheat flour, we didn’t have to a worry a lot though.

She enjoyed eating what she helped make, and seemed proud of her accomplishment.  That night she helped again as I showed her the marvel of making a healthy Microwave Chocolate Cake.  I told her there is no sugar in my version, so she jumped up and said she’ll go brush her teeth now then; I had to explain it’s still good to brush after eating.

Helping to make the tasty batter. 

She gave the leftover batter the lick test (no eggs, so it's safe) and approved!

Reaping the benefits of making your own healthy dessert;

Kelley and I were willing and able to help finish.

The result?  Another success with Ashlee in the kitchen!  Before leaving Sunday morning, I whipped up some Peanut Protein Crepes to help get her day started right. I used a ripe banana that Ashlee mashed to mushy pulp (perfect!) for me and the end result was one happy child!  She said she never had crepes before, but loved Uncle R.C.’s healthy crepes with peanut flour.

"Patiently" waiting to be served....

....and still waiting as I delay.

She got the biggest crepe in the house for her patience!

She’s a great helper and we both enjoyed spending quality time with our niece.  I hope she learned some vital things on organic gardening and healthy cooking that she can share with her parents.

Kelley stuffed hers with creamy goat cheese;
I had to steal it from her since she couldn't wait to take a bite...

I enjoyed mine with a banana and Creamy PB Vanilla Dip 

I know those of you with kids and reading this are probably thinking, “Yeah, try spending every day with’em, then we’ll see how you feel!”  I can’t argue your case, though, since I’m not there yet, but Kelley and I will have one of our own eventually, and this one day was great practice.

If you have kids, do you have them help you with anything in the kitchen?  If you don’t have kids, did ever get the chance to cook with one or more?

Hearty Whole Grain Beer Bread

Ingredients

 2 2/3 cups AP Flour
1 ¼ cup whole grain spelt flour (or regular whole wheat)
1 cup unflavored protein powder; I used whey
1/4 cup peanut flour; dry, non-fat milk powder or more spelt can be used too
1 tbs sea salt
1 1/2 T baking powder
1/4 t baking soda
12 oz. bottle of good tasting beer
Optional #1: Add 2 t sweetener (I used a packet of NuNaturals White Stevia, but brown sugar or honey would be good too)
Optional #2: Add herbs and spices like cumin, cayenne, garlic powder, rosemary, or dill to really make this bread stand out.

 Directions

 Preheat oven to 375 degrees.
Combine dry ingredients in a large bowl and whisk until everything is incorporated. Create a well in the center and have a kid pour beer slowly while mixing to combine. The mixture will be pretty wet and sticky, but don’t worry, it’s ok.
Prepare a loaf pan, glass square dish, or pie dish by spraying with a non-stick coating or lining with parchment paper.
Pour in the batter in and make sure it is level across the pan.
Bake uncovered for 55 minutes if using a loaf pan or 45 minutes for the shallower glass or pie dish until lightly brown. I had to cover the top with foil for the last 10 minutes to avoid the bread becoming too brown.

Baked Zevia Pumpkin Protein Donuts

How was your Valentine’s Day? Ha, look, I just asked a question I don’t really expect an answer for….one of my pet peeves. Just like asking “What’s up?” or “How is it going?” as you pass by someone without stopping. I know, I just wrote on this in a past post, but it’s a daily thing and I had it on my mind….. again.

Randomness aside, I do hope your V-day was a good one for being on a Tuesday. Kelley and I exchanged hand-written notes and she enjoyed the crispy and burned oatmeal crisps I made for her. Even though she claims to like the burned crisps, and I believe it as she almost finished the bag the same day, I still felt bad. So, I decided to try making something else to compensate.

I found a baking pan molded to make baked donuts a few weeks ago and finally talked myself into buying it last weekend. This was perfect to try making something for Kelley without oats and to test out the new pan.

The end result was better than expected. As usual, I didn’t use any real measurements, just added dry ingredients to one bowl, wet in the other, and then mixed it all together. I’ll share everything I used with approximate amounts, but it might take a little adjusting to make it right.

Getting ready to add the Zevia! Save a little for yourself.

Mmmmm, this can only end with something tasty!!

I made too much batter but didn't want to save it, so these are all too full.  You'll see, they look more like muffins out of the oven.

I'm thinking a good coating of natty peanut butter and honey would complete these.  Banana too!

Half donut and half muffin......Monut?....Duffin?

To make these, you need the following ingredients:

Baked Zevia Pumpkin Protein Donuts 

• 1 1/4 Cups Whole Grain Spelt Flour
• 1 3/4 Cups Unsweetened Whey Protein Powder; Use flavored or another protein source if you’d like
• 1/4 Cup Non-fat Milk Powder
• 2 T Ground Cinnamon; Yes, I used a lot and would add even more next time
• 1 t Ground Ginger
• 2 t Baking Powder
• 1/2 t Baking Soda
• 1/2 t Salt
• 1 Whole Egg
• 3 Egg Whites
• 3/4 Cup Pumpkin Puree
• 1 t Pure Vanilla Extract
• 1 T Distilled White Vinegar; optional*
• 1/2 Can of Zevia Crème Soda; add slowly to make sure you don’t use too much, or add more dry ingredients
• ~ 10 Drops Liquid Stevia; original or vanilla works great, use less if you are new to Stevia

*Vinegar makes the baking powder and baking soda react to create a rising effect which helps make a softer, less dense product.

I tend to bake in a very un-orderly fashion and have trouble remembering the exact order I did things (probably b/c I’m cooking 3 other things!); so just keep that in mind please…

Directions:

- Preheat oven to 350 Degrees Fahrenheit

- Mix all dry ingredients (first 8 on list) in a large bowl and stir a few times with a wire whisk. Beat eggs and then mix all wet ingredients except vinegar in another, smaller bowl.

- Create a well in the center of your dry ingredients and slowly pour wet ingredients while mixing to combine with a spatula. Once everything is mixed, add the vinegar and give it a few stirs; you might notice a slight rise in the mixture.

- Pour into your new baked donut pan (a muffin, loaf, or cake pan will work too) and bake for 25 – 30 minutes. Depending on what pan you use, times will vary; test if yours is done by making sure a knife inserted in the middle comes out clean.

- Remove from oven once ready and let cool in pan for 5 to 10 minutes. After cooling a little, remove from oven and let cool the rest of the way on a wire rack.

Serve to wife, make wife happy, be happy yourself because wife is happy…..don’t not be happy.

 

I sliced and toasted these for Kelley on Valentine’s Day morning before work, and served with agave nectar. Greek yogurt, banana, and peanut butter would be great additions to really make this a perfect, healthy treat.

Do you have a favorite baking or other cooking dish, pan, utensil, etc.? I think I just found a new one….

MLK Day Off & Overnight Oatmeal Crisps

We get this Monday, 01/16/12 in honor of Martin Luther King Jr.  Thank you, Mr. King, for helping us be free from working today!!

Unfortunately, Kelley has been and still is sick with a vicious cold; the thing won't go away!  So today she is getting some needed rest while I do things in the kitchen (surprise).  I made a mini version of Tomato and Bean Bread Soup (recipe will come in a future post) that she really enjoys.  It wasn't the same as usual since it calls for white kidney (cannellini) beans and I didn't have fresh garlic or many tomatoes to use.  Either way, I think she was pleased and I hope the wholesome food helps fight the crap inside.  The soup plus lots of herbal tea is hopefully working for her.....at least it can't hurt!

Besides chopping a jicama to bring to work for the week and cooking a work lunch for us, I made Overnight Oatmeal Crisps.  I just recently started to make these instead of baking so much with eggs, egg whites, and pumpkin puree in order to save time.  The beauty of these is you can use mostly the same spices and flavorings you like in cookies, but in a much healthier way.

Just soaking rolled oats by filling with water to the top of the oats in a container is nothing, and they make for a great warm cereal meal on a cold day.  If it's hot outside, just eat the soaked oats cold.....it's very refreshing.  My favorite add-ins are vanilla whey protein powder, peanut flower, and cinnamon with several drops of liquid stevia.

I just use an empty yogurt container to fill with oats, spices, powders, and a dash of salt; fill with water and let sit overnight or at least an hour in the fridge.  The starch from the oats help bind things together for that cookie-like result. Here is what I commonly use to make these, but this is easily customized to suit the tastes of anyone.

Overnight Oatmeal Crisps

Ingredients

- Rolled Oats; I just buy these in bulk and use how ever many will almost fill various containers

- Peanut flour, natural whey protein powder, non-fat dry milk powder; I try to use in a 1 part flour to 4 parts oats ratio, but doesn't have to be exact.

- Dash of sea salt

- 10 to 15 drops of liquid stevia

- Optional: Chia Seeds (these gel up nicely when soaked and help bind the oats even more); nuts or dried fruit might work too, but I haven't tried.

Directions

Once I have an empty yogurt container (no need to clean it out), I pour the oats in leaving some extra space at the top for the other ingredients. I usually add a good amount of peanut flour along with some vanilla whey protein and a few chia seeds.  Together, these make up about 1/2 a cup for the 32oz container in the picture.  Add a sprinkle of sea salt, cinnamon, and 12 drops of liquid stevia (honey or agave would work too) then gently shake the container to mix together.  Add water (use milk if you wish) to where it rises just above the oats and stir everything together until well incorporated. 

You'll notice the mixture already thickening; just let sit in the fridge for at least an hour.

When ready, pre-heat your oven to 350 degrees, spread the oats thin on a cookie sheet and bake for about 30 - 40 minutes turning once you see them browning on one side.

These should come out nice and crispy; enjoy!  They are usually sturdy enough to hold up to a good yogurt and peanut butter dip or to let soak in milk.  I like just having something tasty, crunchy, and made in our kitchen.

If you have ripe bananas around, mash one and mix that into the oats too.  Bananas are great when using peanut flour and cocoa powder in the mix...try it!

I hope you give this a shot and let me know what flavors you used.  Happy MLK day, try not to get sick!!