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Skinny Mesquite Chocolate Chip Cookies + Sweet Potato, Black Bean and Kale Hash

Posted May 01 2010 12:00am
Good Evening!

I hope everyone is having a great Saturday.  It has been another gorgeous day here in Austin and we were able I have been able to do all my favorite things today:

Bake 
Go to Whole Foods
Spend time outside- exercise
and
EAT
Zoe is having a little friend over for a sleepover and had requested that I make some chocolate chip cookies.   I was cleaning up my pantry and found my Mesquite Flour this morning and thought I should tweak one of my favorite recipes for Mesquite Chocolate Chip Cookies from 101Cookbooks.com.  I decided to make Skinny Mesquite Chocolate Chip Cookies and they turned out great!





Skinny Mesquite Chocolate Chip Cookie

  1/2 cup all purpose flour
3/4 cup whole wheat pastry flour
1/4 cup mesquite flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup light brown sugar, firmly packed
6 tablespoons granulated cane sugar
1 large egg
2 tablespoons skim milk
1 teaspoon vanilla extract
  1 1/2 cup chocolate chips

2 cookie sheets lined with parchment paper

Preheat oven to 350 degrees.
Mix the flour, baking soda, and salt together and set aside.
Beat the butter and sugars together by machine on medium until well mixed. Beat in egg and milk until they are absorbed and then the vanilla.
Beat in the flour mixture. Fold in the chocolate chips.
Chill the dough for at least 15 minutes if not more (don't skip this step)
Drop by tablespoons onto prepared cookie sheets and bake for 8-12 minutes. Remove from oven and let them cool on cookie sheets for 5 minutes then move them to racks to cool completely. Enjoy!

These always turn out and use a fraction of the butter than normal chocolate chip cookies.
 
The mesquite flour adds a warmth to the cookies that is unbeatable.  Mesquite is a fragrant flour and it has a sort of cinnamony, malty sweetness to it that I love and it really brings out the chocolate flavor.  Yum!
 
I started the day off by sleeping in until 6:45am and getting up before everyone else to enjoy a quite cup of Joe and get in a mini- yoga practice.  It was not long before everyone else got up but those few moments of alone time were a nice way to start the weekend.

For some reason I was craving a plain ol' bowl of cereal today even though I had time to make a more elaborate breakfast.  Hmm.  I had a fabulous bowl of crunchy Heritage Bites topped with a perfectly ripe banana and some crunchy almonds.

Simple and Delicious
 
1 cup Nature's Path Heritage Bites
1 banana, sliced
1 tbsp sliced almonds
1/2 cup Mootopia Skim Milk

We then headed downtown to the Pecan Festival and walked around.  There was a lot of great art and crafts to look as well as good music.

The Pecan Street Festival is a free, bi-annual juried arts and crafts festival held on 6th Street in Austin, Texas. The festival has been an Austin tradition for more than 30 years. The show features artisans from all over the United States who display and sell homemade art and craftwork. Festival goers can find paintings, sculpture, woodwork, candles, jewelry, cowboy hats, home decor, games, and other useful and whimsical household items. 
 
 
We ended up eating at Whole Foods..... I know we do that all the time but it really is my favorite place.

I made a fab salad from the salad bar.

I love the marinated feta cheese that they serve there, it makes the whole salad.
 
We also picked up the kids vitamins and I don't know if I have ever talked about Nordic Naturals before or not but this is my preferred source for supplements and they make the most amazing kids vitamins.  



My kids love these and I have to admit to sneaking a few of these myself for they taste like little sugar coated soft gum drops.  The tangerine flavored Omega-3 gummies are also tasty and I have no problems with getting my kids to take these.  

So the big accomplishment today was learning to poach an egg properly.  I watch Tyler Florence on the Food Network do it today and had an idea for dinner using leftovers and topping it off with a beautiful poached egg.  I made the a Sweet Potato, Black Bean and Kale Hash and it was truly amazing.  You could definitely eat this meal for a hearty breakfast, lunch or dinner and I loved it!


So I had leftover black beans and some roasted sweet potato wedges that needed to be used so I just sauteed a little kale and then topped it with the sweet potatoes, black beans and a poached egg.  Wow!


Sweet Potato, Black Bean and Kale Hash

1 sweet potato, cut into cubes and roasted
1 cup black beans, cooked
1 cup sauteed kale
1 poached egg

So I think the key to the poached egg is to make sure the water is just simmering, adding the white vinegar and then "swirling" the water before adding the egg so that it sort of swirls together.  Check out Tyler Florences Mother's Day Special to see a more descriptive version of how to poach eggs.
I admit to having one Mesquite Chocolate Chip Cookie but I have been on a big Dark Chocolate kick lately and picked up the Lindt Dark Chocolate with a touch of Sea Salt and had to give it a try.


Wow!  This is super.  Very smooth with a slight touch of saltiness.  For all of you Dark Chocolate lover's out there this is definitely worth a try.

I wish you could hear the giggles that I am hearing right now from the kiddos.  They are having a fantastic time.  They have played outside and then we got out the bubbles (the novelty never wears off), I then gave the girls makeovers complete with flat ironing their hair, make-up and painting their nails green and blue!



I am going to go and set up a movie for them and am hoping to watch a movie myself.  I would love to see It's Complicated.

Have a great evening and I will check back tomorrow!
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