Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chips cookies are so good! If you haven't tried sucanat in cookies yet, you are missing out! Sucanat stands for SUgar CAne NATural. It's non-refined cane sugar. Unlike refined and processed white sugar, sucanat retains its molasses content; it is essentially pure dried sugar cane juice. We still don't eat a lot of it but I feel better eating it knowing it's more of a whole food, meaning the body assimilates it better. It's got a rich flavor and it's heavenly! You could also try these with grain sweetened carob chips. Recipe inspired by simple healthy tasty and modified to our liking.

-3/4 cup coconut oil melted
-1 1/2 cups sucanat
-1 organic egg
-1/4 cup water
-3 cups oatmeal
-1 cup whole wheat flour
-1 teaspoon sea salt
-1/2 teaspoon baking soda
-dash cinnamon
-chocolate chips (I use dairy and soy free chocolate chips from whole foods)

Beat together the oil, sucanat, egg, water and vanilla until creamy. Combine the remaining ingredients, add to the first mixture, and mix well. Drop onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes. I will usually bake about 6 cookies for my family then use my cookie scoop to shape the remaining dough into cookies and freeze them in little baggies. That way when we want some cookies, they are already formed and ready to be popped into the oven.

Chocolate Chip Zucchini Bread

This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating.

Chickpea Salad Sandwiches

This is one of our favorite things to eat for lunch. Lately I've been eating this without the bread, it's so delicious either way! I prefer this to chicken salad any day! Recipe modified from simple healthy tasty . -1 can garbanzo beans/chickpeas drained and rinsed -1/4 cup soy-free veganaise or organic mayo -1-2 pickles chopped (we get our pickles from Costco with no food dyes) -1/2 teaspoon pickle juice -1/4 cup cashews -1 tablespoon mustard -1 teaspoon dried parsley -1/2 teaspoon dill -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -dash of salt and pepper Add the chickpeas to a bowl and mash them a bit with a potato masher. Add the remaining ingredients and mix well. Serve by itself or like a sandwich with lettuce and tomato if desired.

German Pancakes

This is a healthified version of an old family recipe. My kids LOVE these pancakes and ask for them often.You may need to double the recipe if you have a family larger than 4. -1-2 tablespoons coconut oil -1 cup rice or almond milk (unsweetened) -1 cup whole wheat flour -5 organic eggs -pinch of salt Preheat oven to 425, put the coconut oil in a 9x13 pan and place it in the oven as it's preheating. Add the remaining ingredients to your blender and blend (I used the "batters" button on my blendtec). When the oven has preheated take out the hot pan of melted coconut oil and pour the batter in. Carefully place it back into the oven for 15 min. Serve with pure maple or your favorite healthy pancake topping.

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