Posted in recipes

Kale Berry Smoothie

DANIELLE’S KALE BERRY SMOOTHIE

Ingredients & How To:

  • Two big stalks of raw kale
  • 2-3 cups of frozen mixed berries
  • 1 small banana
  • 2 tbsp. ground flaxseed
  • Splash of Orange Juice (or juice of 1 orange)
  • 4-8 oz. Water (to preferred taste and consistency)

Put all ingredients in the blender (I do so in the order listed) and blend until smooth. Easy-peasy!

 

Notes:

  • I don’t actually measure all of this stuff. I pick the biggest and tastiest looking stalks of kale in
    my bunch and just tear off and rinse the leafy parts (don’t eat the stems). I use a standard 16-oz tumbler cup to estimate the berries. I eyeball the yogurt completely and give a hefty sprinkling with the flaxseed. The water is also added without any measuring…just poured in to get to my preferred consistency. And the OJ can be high in sugar so use just a splash.
  • Even with a fairly heavy-duty blender, it takes a solid 1-2 minutes to blend all this into straw-friendly consistency, so be patient with your appliances.
  • You can use unsweetened almond milk instead of OJ if you like a more creamy quality.
  • You can absolutely use fresh spinach leaves in place of kale. And for the sake of getting a variety of leafy greens, why not?
  • Use a minimal sugar yogurt with live and active cultures, or just skip that ingredient completely.
  • The ground flaxseed is a nutrition add-in. It is really great to have but not required to make the recipe work.

🙂   Enjoy!

Let me tell you the trick to green smoothies:   Make sure to add enough liquid (water, milk, milk alternative, juice) and don’t get all OCD about measuring the stuff. As I mentioned above, you can pretty much eyeball the whole thing. Nobody has time for measuring cups and spoons when they’re trying to get out the door in the morning, so don’t stress over exact amounts.

___________
© Danielle Hewitt (of Loving A Fit Life) and DanielleHewitt.com (including LovingAFitLife.com) 2011 – 2016. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Danielle Hewitt and DanielleHewitt.com with appropriate and specific direction to the original content.

Posted in recipes

So Good Peanutbutter Cookies

I meant to edit these photos and post this blog a looooooonnnggggg time ago. I apologize for the huge delay, especially since I promised on my Facebook page that I would publish this the day after I made the cookies. I made them on December 9th so I am a little over two months late.

**way to go, Danielle…**

Anyway….the cast of characters (as of the moment began this endeavor):
Photobucket

So I thought I would use salt, but ended up not needing it. So this photo should really be called something more like “potential-understudy-,Salt,-hanging-out-with-the-actual-cast-of-characters”.

So into a mixing bowl went a stick of butter and a half cup of peanutbutter.
Photobucket

Photobucket

Then start mixing.
Photobucket

Photobucket

Photobucket

Once that is fairly well-mixed, add in the baking powder, baking soda, and sugars. (demerara and brown)
Photobucket

Photobucket

Photobucket

Photobucket

Photobucket

Photobucket

Photobucket

Then continue mixing.
Photobucket

Photobucket

Photobucket

Then you add the eggs and vanilla.
Photobucket

Photobucket

Photobucket

Photobucket

Photobucket

Mix it up some more and then add in the last of the dry ingredients, whole wheat and all-purpose flours.
Photobucket

Photobucket

Photobucket

Photobucket

Mix again until it looks like this:
Photobucket

Then scoop it out and roll into 1-inch balls. Place them 1-2 inches apart on a foil-lined cookie sheet. Bake at 375 degrees for 10-13 minutes per batch. Watch them carefully not to burn them. Take them out of the oven when they are still a bit soft as they will continue cooking as they cool.
Photobucket

Photobucket

Photobucket

Photobucket

Photobucket

Photobucket

You end up with super-soft, delightfully-delicious, and somewhat cleaned-up peanutbutter cookies. You can’t beat that! 🙂
Photobucket

Photobucket

Recipe:  

Dee’s Peanutbutter Cookies
Makes 21-24 cookies
(I made 21 kind of by accident, but the nutrition facts are assumed for 24.)

Ingredients:

  • 1/2 cup natural peanutbutter
  • 1 stick (1/2 cup) of butter
  • 2 large eggs
  • 1 tsp (or so) vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup demerara sugar
  • 1/2 cup packed brown sugar
  • 1 cup whole wheat flour
  • 1/4 cup all-purpose flour

Directions:

  1. Preheat oven to 375 degrees. Line baking sheet with aluminum foil.
  2. Combine butter and peanutbutter, mix well.
  3. Add demerara sugar, brown sugar, baking soda, and baking powder. Mix until smooth.
  4. Add the eggs and vanilla, again mixing to a smooth consistency.
  5. Add whole wheat and all-purpose flour and continue mixing into a moderately-thick dough.
  6. Roll dough into 1″ balls and place on a cookie sheet 1-2 inches apart.
  7. Bake in a 375 degree oven for 10-13 minutes per batch.
  8. Remove from oven while still slightly soft and allow to cool completely before eating.
  9. Enjoy!

Nutrition Info (per cookie):

  • Calories, 125
  • Fat, 7 grams
  • Saturated Fat, 3 grams 
  • Cholesterol, 25mg
  • Sodium, 69mg
  • Potassium, 23mg
  • Carbs, 16 grams
  • Fiber, 1 gram
  • Sugars, 10 grams
  • Protein, 2.5 grams

___________
© Danielle Hewitt (of Loving A Fit Life) and DanielleHewitt.com (including LovingAFitLife.com) 2011 – 2016. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Danielle Hewitt and DanielleHewitt.com with appropriate and specific direction to the original content.

Posted in recipes

Double Chocolate Chip Cookies – Only Better

The cast of characters:

Photobucket
Photobucket
Photobucket

In a small bowl, combine the dry ingredients. Whole Whear Flour, Baking Soda, Baking Powder, and Salt.PhotobucketPhotobucket

In a large mixing bowl, combine the wet ingredients. Butter, Demerara Sugar, Brown Sugar, and Vanilla Extract.
Photobucket
Photobucket
Photobucket

It may take a little while, and quite a bit of whisk-clearing, in order to get it all combined. Once it becomes a crumbly-looking lumpy mess, add in the two eggs and banana. Then continue to mix it all up until its a creamy liquid.  I forgot to get a picture of the banana because it was sort of a last-minute decision, and I do not possess the ability to crack eggs with one hand and snap photos with the other. Just know that the wet ingredient mix will not look like it can handle the dry ones, until you add the two eggs and banana.
Photobucket
Photobucket
Photobucket

This is the point when the two eggs and banana were added in.
Photobucket
Photobucket

Now its time to start adding in the dry ingredients. Be patient, add the dry mixture in stages, about a cup at a time. And mix it well, scraping the sides of the bowl to make sure its all properly combined.
Photobucket
Photobucket
Photobucket

Once the dry and wet ingredients are all mixed together, toss in a little more than half a package each of semi-sweet and white chocolate morsels. The actual recipe below says one cup of each, but I made these for my husband who REALLY loves chocolate chips so I used a bit more. Continue mixing.
Photobucket
Photobucket

Scoop out small balls of the dough with your fingers working them into somewhat round balls and lay them onto a baking sheet. Be sure to prevent sticking by either greasing your baking sheet or using aluminum foil as I did.
Photobucket
Photobucket
Photobucket

They go into the over for about 11 minutes at 375 degrees.
Photobucket

And this is what you end up with:  CLEANED-UP COOKIE TREATS. =)
Photobucket

RECIPE:
Makes 36 cookies

Ingredients:

  • 2 1/4 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1 cup butter
  • 3/4 Demerara Sugar
  • 3/4 Dark Brown Sugar
  • 1 tsp Vanilla Extract
  • 1/2 of a Banana
  • 2 large eggs
  • 1 cup semi-sweet morsels
  • 1 cup white chocolate morsels

Directions:

  1. Preheat oven to 375 degrees and prepare baking sheet with foil or non-stick method of choice.
  2. Combine flour, baking soda, baking powder, and salt into a small bowl and set aside.
  3. Mix together butter, demerara sugar, brown sugar,  and vanilla extract. It will be lumpy.
  4. Add in the banana and two eggs. Continue mixing.
  5. Gradually add the dry ingredient mixture to the wet ingredients, about one cup at a time. Mix well!
  6. Add semi-sweet and white chocolate morsels and stir them in as evenly as possible.
  7. Roll dough into balls, place on baking sheet, and bake at 375 degrees for about 11 minutes.


Nutrition: 

161 calories
7g fat
4g saturated fat
19mg cholesterol
135mg sodium
26mg potassium
24mg carbs
1g fiber
18g sugar
1g protein

___________
© Danielle Hewitt (of Loving A Fit Life) and DanielleHewitt.com (including LovingAFitLife.com) 2011 – 2016. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Danielle Hewitt and DanielleHewitt.com with appropriate and specific direction to the original content.