Side note - Does anyone else have a hard time looking at the YAY, FIVE POUNDS LOST! because all they can see is the OMG, FIFTY MORE POUNDS TO GO! ? (Feel free to substitute your own numbers) I swear, I don't know whether I'm more elated or frustrated.
In other news, Happy December! May whatever holiday you and yours celebrate be happy, merry, and bright. Not only is it the season for holiday cheer, it's also the season for Good Holiday Eats, is it not?
I always go into the holiday season with the best of intention, armed with all of the holiday tips and tricks that I've picked up along the way. We all know the tricks; drink a glass of water before a meal so you feel fuller, sample a little bit of everything, but only a couple bites, watch portions, don't mindlessly graze from the M&M bowl (but the holiday mint M&Ms are SO GOOD!!)... But, at least in my world, when I have a friend standing in front of me with her homemade sweet potato pie/grandma's secret stuffing recipe/fluffy sugar cookies her kid's made, it's really, really hard to say no.
I think it's because I'm from a culture where food is caring. You don't turn down food that someone is offering because it's rude. If someone takes the time to prep you a plate or bake you a treat, they're offering you something out of their own heart, and it's only respectful to be gracious about their gift. If you walk into my house, the first thing I'm going to do is offer you something to eat. It's just the way I was raised.
So, yeah, I know it's not likely that I'm going to be shirking away from the holiday dishes at my friend's festivities, and I think if I go into it with that mentality, I'm just going to disappoint myself. But what about fighting a little bit of fire with fire? Bringing a healthy recipe to the gathering and offering it in my own home?
I think we all know that there are some holiday goodies that are just too good to pass up, right? Even when you're dieting, even if your resolve is sound, there are still a few things that get through the cracks.
I propose something: Let's share a healthy recipe with eachother. Let's create a healthier choice for each of us; our very own little "I don't have to feel guilty for enjoying this" cookbook. There are healthier versions of traditional holiday recipes everywhere, I've found more than a few at Food Network's Holidays Made Healthy.
I'll start: How about that holiday favorite of cookies and milk?
Lighter Chocolate Chip Cookies
Courtesy of Food Network Kitchens
Notes
These crispy cookies will give your old, full fat recipe, a run for their money. By adding some ground oats to whole wheat pastry flour, cutting the butter and adding some agave nectar, we cut the fat and calories without sacrificing flavor.Ingredients
- 1/2 cup rolled oats (not quick-cooking)
- 1 cup whole-wheat pastry flour, spooned and leveled
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2/3 cup packed light-brown sugar
- 3 tablespoons agave nectar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 4 ounces semisweet chocolate, chopped, or 1/2 cup semisweet chocolate chips
1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.
Cook's Note: These cookies like to spread. If you are bothered by them touching, bake on 3 pans.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per cookie (based on 2 dozen, serving size 2 cookies)
Calories 200; Total Fat 7g (Sat Fat 4g, Mono Fat 1g, Poly Fat 0g); Protein 3g; Carb 32g; Fiber 2g; Cholesterol 28mg; Sodium 56mg
2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.
Cook's Note: These cookies like to spread. If you are bothered by them touching, bake on 3 pans.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per cookie (based on 2 dozen, serving size 2 cookies)
Calories 200; Total Fat 7g (Sat Fat 4g, Mono Fat 1g, Poly Fat 0g); Protein 3g; Carb 32g; Fiber 2g; Cholesterol 28mg; Sodium 56mg
2 comments:
Mmmmm, cookies. I don't think I have any "healthy" receipes. My mom used to make a sugar-free apple pie but hasn't done it in awhile. I'll see if I can find the recipe.
I'm going to look into this and get back to you. I'm certain I can find some tricks to make things better... I think Hannah told me once that replacing hte oil in a recipe with apple sauce really cut back the fat!
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