Healthier Cookie for a Stealthier You


First let me say the most important thing — these cookies are my daughter’s fave and are hence very dear to my heart. Made with rolled oats and whole wheat and of course a megaton of love, these cookies are absolutely the shit. And at the cost of sounding crude, they are the s@#* in two ways — they also cure your constipation… lol.

To make a cookie jar full of these beauties, you will need:

         1/2 cup (115g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar 

1 large egg, at room temperature

2 teaspoons vanilla extract

1 Tablespoon (20g) dark molasses

1 and 2/3 cups (140g) old-fashioned whole rolled oats

1 cup (125g) whole wheat flour

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 and 1/2 cups chopped bittersweet or semi-sweet chocolate chips or chunks

Method of Preparations:

Using a mixer or whisk, cream the butter and brown sugar together on medium speed till they achieve a silky smoothness. Then, add in an egg and mix with high speed for about a minute.  Then the molasses and vanilla and mix on high.

In a separate bowl, toss in all the dry ingredients — the oats, flour, cinnamon, baking soda, and salt.  Fold this mixture into the wet ingredients and mix until combined. Fold in the chocolate. Chill the dough for at least 30-60 minutes in the refrigerator.

Preheat oven to 325°F or 163°C. Line two large baking sheets with parchment paper. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place them two inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides. The centres will look soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Making ahead of time: Cookies stay fresh in air-tight containers at room temperature for up to a week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Let the cool dough come to room temperature before baking. Baked cookies freeze well for up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough after it thaws.

Oatmeal Chocolate Chip Cookie

Baked Sweet Potato Fries

They are bright, they are bold and they are… beautiful!

We all the know that sweet potato is lighter on the palate and sweeter but it’s also healthier as illustrated by this Cleaveland Clinic info graphic:

So yeah, when you pick fries, go for sweet potatoes and remember, while frying gives a crispier and quicker result, baking is awesome too – it takes way less oil and allows for a depth of flavour that can only come from relative slow cooking.

Here’s how you can bake sweet potato fries:

sweet potato fries, baked sweet potato fries
Preheat the oven to either 450 F or 350 F. Dice a large sweet potato into fry-shaped strips of desired thickness. Toss in a tablespoon of olive or canola oil. Season with salt and spice ( pepper or cayenne powder and garlic if desired). Bake for 22 mins on 450 and for 40 mins if on 350. Flip the fries midway through the bake. Season with herbs and Parmesan if desired.

sweet potato fries, baked sweet potato fries

Pack a punch with this delicious home-made granola

Bittman's  granola, granola
I use this recipe for granola from time to time and have never been disappointed. It’s deliciously crunchy, it’s healthy, has the perfect amount and kind of fat and is a life saver on days when the the crave hits and we really want to behave. It’s also the perfect pre-workout food and is super amenable to adaptations.

Of course its origins can be traced back to superstar food writer Mark Bittman. I take the basic recipe and add my flair to it. Some zest and some herbs and it comes alive in a whole new way!

Here’s the recipe for the oh-so-delicious goodness:

For eight cups, you will need:

6 cups rolled oats (not quick-cooking or instant)

2 cups mixed nuts and seeds: a combination of sunflower seeds, chopped walnuts, pecans, almonds, cashews, sesame seeds, etc.

1 cup shredded coconut (optional) 

1 teaspoon ground cinnamon, or to taste

Dash salt

1 /2 to 1 cup honey or maple syrup, or to taste

1 cup raisins or chopped dried fruit

A handful of  banana chips (optional)

I teaspoon of orange zest (optional – instead of coconut)

Chopped cilantro / parsley (optional – instead of coconut)

Method of preparation:

Heat the oven to 350°F. In a bowl, combine the oats, nuts and seeds, the coconut if you’re using it or zest and herbs, cinnamon, salt, and sweetener. Spread evenly on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.

Remove the pan from the oven and add the raisins or chopped dried fruit. Cool on a rack, stirring once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.