The easiest and most popular dessert to take on a picnic is the ever-portable cookie. And what makes a cookie perfect? Chocolate chips, of course.
1/4 cup (60 mL) unsalted butter, at room temperature
2 Tbsp (30 mL) organic canola oil
1/2 cup (125 mL) organic cane sugar
1/4 cup plus 2 tbsp (90 mL) dark brown sugar, packed
1 large free range egg
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) whole grain cereal flakes
3/4 cup (180 mL) stone-ground whole wheat flour
3/4 cup (180 mL) large flake oats
2 Tbsp (30 mL) ground flaxseed
2 tsp (10 mL) cinnamon
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 cup (60 mL) unsweetened flaked coconut
1/4 cup (60 mL) dark chocolate chips
Set rack in your oven to the middle. Preheat oven to 375 F (190 C). Line cookie sheet with parchment paper or grease lightly with oil.
In large bowl, beat butter until fluffy. Beat in canola oil 1 Tbsp (15 mL) at a time until it is well incorporated and butter/oil mixture is fluffy. Add both sugars and beat until fluffy. Add egg and vanilla extract and beat until fluffy.
In medium bowl, mix together cereal flakes, flour, oats, flaxseed, cinnamon, baking powder, and baking soda. Stir in coconut and chocolate chips. Add to butter/sugar mixture. Beat in until cereal flakes are well distributed. If you are using an electric mixer, start off on low and then when incorporated turn up to high.
Drop by heaping tablepoonfuls onto the prepared pan. Lightly press down to flatten.
Bake for 12 to 14 minutes, or until golden brown around the edges. The longer you bake them, the crispier they will get.
Let cool slightly on cookie sheet and then remove to cooling rack; store in airtight container for up to 1 week, or freeze for up to 3 months.
Makes 30 cookies.
One cookie contains:
90 calories; 1 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 12 g carbohydrates; 1 g fibre; 19 mg sodium
Tip: These cookies are so delicious, you’ll find them irresistable. But watch your intake of this sweet treat or you’ll quickly overdo it.
Source: "Picnics & Potlucks", alive #344, June 2011
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.