Tag: Sesame Seeds

Healthy Cherry Vanilla Almond Breakfast Cookies

These cookies are super quick to whip up, taste amazing, and are full of good-for-you things to help keep you full through your morning. Oats. Seeds. Fruits. Nuts.

They have no flour, no added sugar, no oil and no eggs!

These cookies turned out crispy on the outside and moist and chewy on the inside. And yes, they do have a banana-y and coconut-y taste to them!

They actually reminded me quite a bit of amish baked oatmeal in a handy-dandy cookie form for an easy grab-and-go breakfast.

And seriously. These are so easy to make.

Whip up the ingredients together, toss on the pan, bake, and eat. No sweat.

Healthy Cherry Vanilla Almond Breakfast Cookies
 TheSkinnyFork.com

The Skinny:
Servings: 18 • Size: 1 Cookie • Calories: 149 • Fat: 7.2 g • Carb: 20 g • Fiber: 2.4 g • Protein: 2.5 g • Sugar: 6 g • Sodium: 67.2 mg

Ingredients:
1 1/2 C. Old Fashioned or Rolled Oats
1 C. Unsweetened Coconut Flakes
3 Over Ripe Bananas, Mashed
3/4 C. Almonds (I used Slices.)
1/2 C. Dried Cherries
1/4 C. Unsweetened Apple Sauce
1 Tbsp. Sesame Seeds (I used 1/2 white and 1/2 black.)
1 Tbsp. Honey
1 Tsp. Vanilla
1/4 Tsp. Cinnamon
1/4 Tsp. Salt

Directions:
Preheat the oven to 350 degrees F and line cookie sheets with parchment paper or lightly spray with non-stick cooking spray. Toss everything in a large bowl together and stir until well combined.

Drop cookies by even 2 tbsps. of batter onto the prepared baking sheet. Keep the cookies 1-2 inches apart.

Place into the preheated oven and bake for 20-25 minutes. 

Remove from the oven and allow to cool slightly.

Serve warm and enjoy!

I stored my left overs in a container on the counter top with the lid just  rested on the top, though you could also store them in the fridge for a cool treat in the afternoon.

Spicy Mandarin Orange Soba Noodles

I’m completely obsessed with cold noodle dishes this summer, they just feel right to me.  Lots of Pad Thai, and now soba noodles.  The Japanese are the ultimate masters at clean, healthy eating.   I can’t think of another kind of food that makes me feel as instantly energized and balanced.  This recipe is a perfect example — it has a nice minimal quality, focusing on the play between the soba, or buckwheat, noodles, and a spicy Mandarin orange sauce.  It’s light and bright, naturally vegan, low calorie, and, most importantly, satisfying.

Soba is the Japanese word for buckwheat, and I have fallen in love with it.  It sounds like it would be a grain, and it’s cultivated like a grain, but it’s actually more of an herb, with grain-like seeds that get ground into flour.  It has a distinctive grey brown speckled color and an earthy taste.  It’s really good for you, too.  It contains all 8 amino acids, making it a complete protein, and  it also happens to be gluten free.  (Some soba noodles contain a small amount of wheat flour, so check your labels).  It’s also low in calories and very filling.  It’s pretty much a super food.

Look for soba noodles in the Thai or Asian section of your supermarket.   Mandarin oranges are a Japanese variety, a little bit like a large tangerine.  You can substitute tangerines or regular oranges for this dish, but it does pay to squeeze your own fresh juice.  You will need about 2 oranges.

Spicy Mandarin Soba Noodles

What You Will Need

  • 6 oz soba noodles
  • 2/3 cup fresh mandarin orange juice (you can use tangerines or regular oranges)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp sesame oil
  • 1 – 1 1/2 tsp hot chili paste (use more or less to taste)
  • 1 inch piece of ginger, grated
  • 4 scallions, thinly sliced
  • sesame seeds for garnish
  • orange peel for garnish

Instructions

  1. Cook the noodles in a pot of boiling water for 5 minutes or until just tender. Don’t over cook them. Rise them in plenty of cold water to cool them down, then drain well and set aside.
  2. Put the orange juice in a small saucepan and bring to a boil. Boil gently for about 15 minutes or until it is thickened and almost syrupy.
  3. Take off the heat and whisk in the soy sauce, brown sugar, rice vinegar, sesame oil, ginger and hot chili sauce. Blend well and taste the sauce to adjust the seasonings. You should have about 2/3 cup sauce.
  4. Toss with the noodles and scallions.
  5. Serve cold or at room temperature with a sprinkle of sesame seeds and a twist of orange zest.

Notes

2.2

http://theviewfromgreatisland.com/2013/08/spicy-mandarin-orange-soba-noodles.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Asian Sesame Drumsticks

I don’t know about you, but I am beginning to feel like the summer is slipping away and soon fall will be here! There are just a few short weeks left of summer, but that doesn’t mean it is time to stop enjoying it just yet. These Asian Sesame Chicken Drumsticks are perfect for a summertime get-together with family or friends. I love this recipe because it is so simple, but the chicken turns out flavorful every time. I am usually terrible at baking chicken in the oven (it always turns out dry), but this drumstick recipe is a keeper! It hasn’t failed me yet…

This summer I partnered up with Chinet Bakeware® to giveaway some of their bakeware for one winner to try! I made these chicken drumsticks in the large oval pan (9×11 inches). You can marinade, bake, and store leftovers all in the same bakeware – how convenient is that?! To enter to win, just use the Rafflecopter widget below. One winner will be chosen on Wednesday, 9/4/13. US/Canada only. Good luck!!

a Rafflecopter giveaway

Asian Sesame Drumsticks
 
Save Print
Prep time
4 hours
Cook time
1 hour
Total
5 hours
 
Type: Main
Serves: 2
Ingredients
  • 1 lb skin-on chicken drumsticks
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp ginger
  • 3 cloves garlic, minced
  • ½ tsp black pepper
  • 2 tbsp sesame seeds
Instructions
  1. Add soy sauce, brown sugar, ginger, garlic and pepper to a 9×11-inch baking dish and mix well.
  2. Set the chicken in the baking dish, sprinkle with sesame seeds and refrigerate for at least 4 hours (best if overnight). Turn once while marinating, adding more sesame seeds if needed.
  3. Preheat oven to 350 degrees F.
  4. In the meantime, remove the chicken from the refrigerator.
  5. Bake for 1 hour.
Makes about 5 drumsticks
    3.2.2124
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