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Blueberry Lemon Protein Cookies

Makes 18 cookies

Ingredients

1 cup dry oats (can also use oat flour and skip step #2)
1 cup blanched almond flour
56g vanilla protein powder (your favorite kind!)
1 cup vanilla Greek yogurt
1/2 cup honey
Zest from 1 lemon
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
Directions

Preheat oven to 350°F. Coat a large baking sheet with cooking spray.

Place the oats in a food processor and process until mostly ground.

Add in the almond flour, protein powder, honey, yogurt, lemon zest, vanilla, baking powder, baking soda, and salt. Process just until the ingredients are evenly mixed into a batter.

Add in the blueberries, and pulse just for 10 seconds.

Spoon the batter onto the baking sheet, forming 18 cookies that are evenly spaced apart.

Bake for 10 to 12 minutes, until the bottoms of the cookies are lightly browned.

Allow the cookies to slightly cool before using a spatula to transfer them to a cooling rack.

Store in the refrigerator in a closed container or covered plate.

Nutrition facts per 2 cookies: 205 calories, 6g fat, 29g carbs, 2g fiber, 20g sugar, 12g protein

https://www.shape.com/healthy-eating/...

I’ve never cooked with protein powder, is 56 grams much? By that i mean would it make a big difference if you just added more flour or oats? These sounds yummy and i could see eating a couple with cheese or morning yogurt. Hmmm...maybe i’m really getting into a cookie with breakfast, as they are often offered over here that time of day.

madrano wrote: "I’ve never cooked with protein powder, is 56 grams much? By that i mean would it make a big difference if you just added more flour or oats? These sounds yummy and i could see eating a couple with ..."

According to Mr. Google
1 tablespoon = 15 grams

A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams.

Here is an ingredient weight chart
https://www.kingarthurflour.com/learn...

I think you use the protein powder instead of flour because it has more protein.

That weight chart is terrific—I’m keeping that bookmarked. It makes sense to substitute the powder for flour, i’m just hesitant to buy it since we don’t usually consume it. Clearly we need to purchase a blender!

I made this tonight! I got the recipe through Six Sisters.

Slow cooker chicken Alfredo

Ingredients

2 boneless skinless chicken breasts
2tsp Italian seasoning
Salt and pepper to taste
1 15 oz jar Alfredo sauce (I used Safeway select brand)
8 oz bow tie pasta, cooked according to package directions (I used penne)
1/2 cup shredded Parmesan cheese

Coat a slow cooker with nonstick cooking spray.
Season chicken breasts with Italian seasoning, salt, pepper and place them in the slow cooker.
Pour Alfredo sauce over the top. Cook on high 3-4 hours, or until chicken is no longer pink (mine were done at 3 hours).
Remove chicken from sauce and shred or cut into small pieces. Return shredded chicken to the slow cooker and mix back into the sauce. Stir in cooked noodles and top with Parmesan cheese.

Easy and it sounds delicious. Thanks, Stephanie.

I love anything with alfredo sauce ! Sounds delicious.

It was super easy! I’m hoping to make it again next week!

Baked Smoky Carrot Bacon

[Vegan, Gluten-Free]




~ Ingredients
3 large carrots
2 tablespoons rapeseed oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt

~Preparation
Rinse carrot (no need to peel) and slice, lengthwise, using a mandoline. Lay the carrot strips on a baking sheet lined with parchment paper. Preheat oven to 320°F.

Stir together remaining ingredients in a small bowl and then brush carrot strips on both sides.

Place in the oven for 15 minutes, or when the carrot strips are wavy.

https://www.onegreenplanet.org/vegan-...

Interesting idea. I think i would add some liquid smoke, too. (Not sure if this would change its "vegan" status, though.) I wonder how crisp these get, as i prefer my bacon crisp.

madrano wrote: "Interesting idea. I think i would add some liquid smoke, too. (Not sure if this would change its "vegan" status, though.) I wonder how crisp these get, as i prefer my bacon crisp."

A friend of mine made mushroom bacon. I thought it was excellent. I think these veggie/mushroom bacon dupes work really well on sandwiches.

Yum--on sandwiches! Mushroom bacon sounds fine, too. I like both these vegetables, which helps.

I thought of this thread when i ran across this photo. Yes, it's a recipe but the location is unusual. Sorry i have yet to figure out how to post photos & art in a post, so must offer a link. Still--FUDGE!
http://eogn.com/images/2019/Kays_Fudg...

madrano wrote: "I thought of this thread when i ran across this photo. Yes, it's a recipe but the location is unusual. Sorry i have yet to figure out how to post photos & art in a post, so must offer a link. Still..."

:) Clever. I guess she was known for fudge.

A link is fine. However, if you want to know how to post an image it usually has to be a jpeg image.

1- Right click on the image - Copy image address

2- type in the html code that you will find at the top of the box you are typing in, that says: some html is ok

3- paste in the image address which will end in jpeg (though sometimes GoodReads accepts other links)

4-Type: the html code after the address.




I can't figure out how to write the html code for you without getting an error.

Alias Reader wrote: "madrano wrote: "I thought of this thread when i ran across this photo. Yes, it's a recipe but the location is unusual. Sorry i have yet to figure out how to post photos & art in a post, so must off..."

I don't think I have ever seen a recipe on a tombstone! Must be mighty good fudge!

Hey! I did it!



Thank you, Alias!

Julie, i don't know if you've ever made fudge before but the instructions sound mighty simple to me.

madrano wrote: "Hey! I did it!


:)

I didn't make fudge but I did make brownies yesterday. The way I went about it, I might have needed this on my tombstone !

I am in a don't waste any food state of mind. So even though the eggs I used expired on May 9. The brownie mix expired Feb. 2019. And I switched out 1/2 of the oil for applesauce. I also couldn't find my brownie pan so I baked them in a round pie tin. So, what could go wrong ? LOL They actually came out fine and I am still around to tell the tale.

I laughed at your brownie making adventure, Alias. And sharing it on a tombstone would tell those who stop much about you. I kinda like that! (I'm with you on expiration date use but am the only one among my siblings who has no problem with it.)

Eggs that expired may 9 are fine. I use old eggs all the time. The test for being too old is if they totally float in water (standing on end is ok) or smell bad.

Bad smell is my final sign!

I wasn't too worried about the eggs. Though I did think that the brownie mix which expired Feb. 2019 might be a problem.

Interesting. For me, it probably would have been the other way around, particularly since the user adds the eggs, which is one thing i fear with mixes. If i make brownies on my own, i usually have no idea how long my flour has been around, so i would use it & probably also don't know how old my baking powder, etc. is. Because it appears you also added your own "fat", in the form of applesauce, i wouldn't have worried. Fat in mixes is the other thing which concerns me.

Yes, i will be the one who is hospitalized for using mixes decades old. :-)

https://youtu.be/Z8g0zOt_c9g

Not sure this is the correct place for posting this link, but as Alias has indicated we don't stand on ceremony with these things so I figure this is probably close enough. I discovered this blogger yesterday and am totally smitten with the series. I had actually intended to link the avocado episode rather than the potato, but this will do just fine as an introduction. Recipes are included in each video separately, rather than as she goes along, so I figured that it would be okay in a thread about recipes! I'm not sure about some of those vegetables she uses in the baked potato, but there are other ones I'd probably substitute for myself instead.

Pounding potatoes until they stretch? Who knew?

This is a neat way to learn about dishes from other countries, i must say. It's not a venue i would have considered when searching for recipes but how handy!

John wrote: "https://youtu.be/Z8g0zOt_c9g

Not sure this is the correct place for posting this link, but as Alias has indicated we don't stand on ceremony with these things so I figure this is probably close en..."

I love potatoes ! Thanks for the interesting video.

For Thanksgiving we purchased a bag of small red and yellow potatoes. The package said they were creamy. And they were.
We roasted them. I'm not sure what type of potato they were.

Interesting, Alias. I suppose they must have been the same variety, if sold in the same package. I don't think i knew a variety could be two colors too. In my family it's a sin of some sort if we don't mash potatoes, so that's what we had Thursday. My sister decided to NOT make gravy, so there were leftover 'taters, which i found amusing.

A few years ago the same family admitted they don't like pumpkin pie but really like the whipped cream served with it. You'd think we'd just pass around a bowl of the cream, but nope, we continue the ruse that it's the pumpkin pie we look forward to eating.

Odd, i just realized that i do not like either mashed potatoes or pumpkin pie. This has me wondering what peccadillo i harbor but am not mentioning...

I like pumpkin pie, but yeah, topping a must!

I like mashed potatoes, but too lazy to make them myself.

madrano wrote: "Iit's a sin of some sort if we don't mash potatoes, so that's what we had Thursday. My sister decided to NOT make gravy, so there were leftover 'taters,..."

My mom always made extra mashed potatoes to have leftovers. She would then put them in a round Pyrex dish, sprinkle seasoned breadcrumbs and butter on top and bake. Delicious.

You don't like mashed potatoes ? I can't believe that. Nope. Impossible.

LOL, Alias. They used to be my favorite then stopped. I cannot give a reason, either. It's just as though suddenly they felt like a glob of glue in my mouth. Around the same time i realized i didn't like pasta or rice, either. It's not that i don't have it on occasion, it just becomes the part of a meal i like least. I cannot explain it. I tried a bite of Dan's mashed potatoes on Thanksgiving & reconfirmed. Weird.

Your mom was clever to make extra potatoes. My mom would make a fresh batch when we ate leftovers the next night. To me that kinda ruined the fun of leftovers from Thanksgiving--too much work!

I make spaghetti and meatballs in my instant pot. However, I add half a box of spaghetti to just over a pound bag of frozen meatballs which results in portions that are heavier on the meatballs then on the pasta, which I came to realize is probably a better idea. I do like pad thai, but some joints do it better than others.

One combination I found worked well is chili over rice; I'm a huge fan of cornbread, but don't always remember to buy some to have with the chili.

Here's Beryl's avocado video which I had intended to share. Not a huge fan of guacamole myself (especially with chunky tomatoes), and let's not get into avocado toast. I'm quite fond of avocado as a burger topping!

https://youtu.be/K6dZW1V3-FU

I like that Beryl exposes viewers to ideas they might never had considered. For instance, in the first dish--who thinks to add ginger to an avocado?

As for mixing it with Sweetened Condensed Milk, i'm not sure. I'd rather eat both separately. Just give me a spoon!

I'll pass on the soup. I like avocado slices in my tortilla soup, but don't want it cooked. Too much effort.

The other two efforts didn't appeal to me. Reading the comments it seems fairly standard that those from the far East and even South America are surprised to see the US using avocados* in savory ways. Interesting.

John, have you tried any of her recipes? I have half a dozen avocados in a bowl right beside me. Hmmmm. Thanks, John.


*Does anyone know the rule about spelling the plural of avocado? I thought it was "oes' but apparently not.

I'm not wild about the Filipino dessert nor the Syrian shake, but the other three dishes looked pretty good. My problem with trying them at home is that I don't have many kitchen gadgets on hand such as a grater or a mixing bowl. I have had green soup before though cannot recall details; I'd probably use half and half instead of heavy cream for the soup... just NO cilantro!

John wrote: , and let's not get into avocado toast."

I start each morning with a 8 oz glass of water with a tsp. of collagen powder. Then I have coffee with skim milk or soy or nut milk and 1 scoop of protein powder.

My breakfasts are usually either plain fat free Greek yogurt with fresh fruit (usually 1/2 banana and various berries) and a tsp. each of: flax meal, chia seeds, oat bran, hemp seeds, wheat germ, raw oatmeal, pumpkin seeds, sunflower seeds and a sprinkle of cinnamon. Sometimes a few nuts like walnuts or pistachio nuts (no salt/raw)

If I know I will be in in a hurry the next morning, I make it the night before and put it in a glass Pyrex container.

Usually twice a week I change it up with..... Drum Roll .....
Avocado toast ! Italian bread toast. I put tomato and sometimes lettuce, arugula or baby spinach on it. Sometimes I also added refried beans or whatever beans I have on hand mashed on top with a sprinkle of Nutritional Yeast or Trader Joe's everything but the bagel. Sometimes onion powder and garlic powder. A poached egg on Avocado toast is delicious, too.

Once in a while I will have eggs or bran cereal.

Avocado toast is known as a restaurant menu ripoff, which is why I mentioned it. At home is another story; I like it myself.

John wrote: "Avocado toast is known as a restaurant menu ripoff, which is why I mentioned it. At home is another story; I like it myself."

:) Yes. I would never order it out.

If i hadn't ordered Avocado Toast at First Watch, i never would have known how good it was. Dan, who's great at figuring out recipes, realized it was a ripoff & we've been making our own since. For the longest time we only served it on thick whole grain bread (per the original) and a sprinkle of Maldon salt. This year, we've stretched ourselves, eliminated the bread altogether and put it on sausage patties with an egg. Messy but it suits.

I'm with you on cilantro, John. When we branched out with the avocados, we tried some pre-cooked rice bowls with seasonings but i couldn't even take that little bit of cilantro. I guess it was the stewing inside the foil pack while on the grocer's shelf.

Alias, you take such care with your meals. I'm impressed by the supplements/powders and such. My daughter is trying to teach me better. Continued success!

When I was younger I used to have a friend who was a very good cook who couldn't eat cilantro either; he substituted parsley. I'm generally a bit of a picky eater, but my other pet peeve is that I can't stand the taste of cucumber, which every so often gets added to flavor water.

If you're talking about the same First Watch chain, my mother absolutely loves them in Florida! Kind of like a very classy diner?

madrano wrote: I'm with you on cilantro, John..."

Me, three. Hate the stuff.

According to the All Knowing Google.


"Of course some of this dislike may come down to simple preference, but for those cilantro-haters for whom the plant tastes like soap, the issue is genetic. These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves."

=============

It’s in Your Genes
What’s the deal behind this peculiar phenomenon? According to a genetic survey by researchers at Cornell University, there’s a very specific gene that makes some people strongly dislike the taste of cilantro. After surveying nearly 30,000 people, the scientists singled it down to the OR6A2 gene. This gene “codes for the receptor that picks up the scent of aldehyde chemicals” — these chemicals are found in cilantro and soap, which is why many people anecdotally say cilantro tastes like soap.

It has been estimated a strong aversion to cilantro impacts anywhere from 4 to 14 percent of the general population, reports New York Daily News. This aversion is more commonly found in some races and ethnicities than others. A previous study found 21 percent of east Asians, 17 percent of people of European descent, and 14 percent of individuals of African ancestry to say they’re not fans of cilantro. Meanwhile, only 3 percent of South Asians, Latin Americans, and Middle Eastern people felt the same way about the herb.
https://www.thekitchn.com/this-is-why...

madrano wrote: Alias, you take such care with your meals. I'm impressed by the supplements/powders and such. My daughter is trying to teach me better. Continued success!.."

Thank you. I am far from perfect. But I do try.

John, if your mother's First Watch is open mornings until around 2PM, then it is the same. We like it but haven't returned since Covid began.

I knew i wasn't alone in my thinking about cilantro but didn't realize the numbers were even that high. None of my siblings have this problem but, when cooking for us all, they refrain from using it.

My husband feels the way you do about cucumber, John. It will ruin a salad for him if he finds even one sliver. It's a strong aversion.

Many years ago, I got a copy of a book called "A Taste of Murder" - it was a cookbook with recipes from mystery authors based on foods mentioned in their books. Some of the "recipes" were comic, but some of them were really good. The book itself was a hardcover, looked really good and I think the sales went to a food charity.
https://www.amazon.com/Taste-Murder-D...

Barbara wrote: "Many years ago, I got a copy of a book called "A Taste of Murder" - it was a cookbook with recipes from mystery authors based on foods mentioned in their books. Some of the "recipes" were comic, bu..."

What a neat idea !

This idea should be repeated every decade or so. I scanned the table of contents and recognized more names than i thought i would, i'm glad to say. I feared they be from the original cook/sleuth books/authors. Using the character's name in naming the dish was a clever idea, too. It conjures up a series or particular character. Neat. I'm glad you shared about this, Barbara.

I didn’t see her in there, but Diane Mott Davidson has a murder mystery series about a caterer that solves murders and has recipes at the end of her books. I’ve never tried making any of the recipes but it’s a good and entertaining series ☺️

Stephanie, i also noticed an author or two who includes good recipes in their mysteries who didn't get included. Diane Mott Davidson was one. Virginia Rich is another. To be fair, i can't swear that neither was there. I did see one recipe listed from the first mystery i read which included recipes (both food & potpourri), Susan Wittig Albert's China Bayles series, set in Pecan Springs, Texas.

Definitely needing a follow up.

I will have to check those authors out!

In only "found" Rich because her last book was completed by a mystery writer i enjoyed, Nancy Pickard. I would rather have had a new Jenny Cain mystery but took what i could get.

The China Bayles series started out strong. It was about an attorney who quit the profession to set up an herbal shop in Pecan Springs. Much as i liked it, to me it seemed she used the same descriptions over & over when describing her friends. The mysteries were okay but that issue bugged me no end.

What kept me coming back were the recipes which used herbs, including cookies, teas and cleaning potions. Nice idea.

Nancy Pickard sounds so familiar. I believe I have read some of her books before I started keeping track of what I read. Will have to add one of her books to my list.