Carrot Coconut Trail Cookies

What do you do when you are 38 1/2 weeks pregnant, on the verge of getting sick, cranky and stuck inside on a gorgeous day? (And then again at 39 1/2 weeks, waiting for Babe to arrive?)

Make cookies, of course!

photo 4

My darling husband reminded me that sugar does not stave off illness, so I pretended that because these had carrot, whole wheat flour, coconut, oats and that because I HALVED the amount of sugar (HALVED!! Have you ever heard of anything so foolish?!) that these were the prescription to my ailment. Truth be told, I like them better with the reduced sugar than when I’ve made them with the full cup and a half. I know–I must be ill.

(UPDATE: And today I’m making them with the idea that they will be good labor food. If they last that long…)

Also, they are vegan, so I could consume as much raw cookie dough as I damn well pleased without anyone pulling the “What about the baby and salmonella?” card. And if you needed another excuse to whip these up, they taste like macaroons. I promise you won’t even notice the carrots.

You can pass these off as healthy–okay, healthier–and I won’t tell if you lick your hands like I did. These make great hiking/snowshoeing/road trip cookies (but is there a bad road trip cookie??).

Carrot Coconut Trail Cookies  photo 1

3/4 cup all-purpose flour

3/4 cup whole-wheat pastry flour

1-2 cups shredded carrot

1 1/2 cups unsweetened shredded coconut (I used a combo of shredded and larger flakes; it provided a nice texture)

3/4 cup sugar

1 1/2 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup water

1/2 cut canola oil

1 1/2 tablespoons vanilla extract

1 cup chocolate chips

  • Preheat oven to 350. Mix together fours, carrot, coconut, sugar, oats, baking powder and salt. In a separate bowl, mix together water, oil, and vanilla. Add wet mixture to dry; mix to combine. Mix in chocolate chips.
  • Scoop 2 tablespoons into one ball onto a cookie sheet. (Note: the batter is loose and wet, so wrangle any stray odds and ends; this is also the part where you get to lick your hands.) Bake for 15-20 minutes, until lightly golden. Cool for 2 minutes and then remove to a rack to cool completely.

**Feel free to add dried fruit (cherries, dates, apricots work well) and/or chopped nuts, generally about 1 cup each. To freeze batter, roll into balls, place on cookie sheet in the freezer; transfer to a covered Pyrex container until the cookie urge strikes! No need to defrost before baking.


The Ultimate Green Smoothie

You know about my sister’s strife, yes?

I am thrilled to announce that I have single-handedly revolutionized her life. No, I did not hire her a cleaning lady or find away she could dole out meds to her little one while folding laundry–no, this change is both more simple and dramatic than that.

It involves peanut butter. Of course.

My sis and I were chatting green smoothies, as partial granola-hippy sisters are apt to do. I told her what I had in mine; she was aghast. Dubious. Peanut butter?  Turns out (brace yourself here, folks) my sister had never eaten peanut butter and banana together. I know! And I wouldn’t even think of sharing this with you en masse, if my sister–my very own flesh and blood–the one who cans peaches and plunges her whole hand in the toilet bowl to clean cloth diapers–my own sister–hadn’t had this before.

I divulged the simple recipe for my perfect green smoothie, and the following day there was this text: photo

So I’m posting this that on the off chance you fear mixing peanut butter, have been trying to add more leafy greens to your diet or are looking for a quick, healthy lunch, that I can save you too. I found that this is one of the few “breakfasts” I can whip up as I’m flying out the door for my 8 a.m. lifting class, chug it in the car and feel nourished enough to lift weights for an hour. Plus, N likes it. Really, what else is there to say?DSC_0074

The Ultimate Green Smoothie

(Makes approx. 48 ounces)

1/2 frozen banana

1/2 cup frozen blueberries

2-3 tablespoons peanut or almond butter

2-3 large handfuls of spinach

3-4 de-ribbed kale leaves

1 heaping tablespoon chia seeds

1 heaping tablespoon flax seeds

2 cups almond milk

water to desired consistency

Place all ingredients in a blender, salivate while it whirls and mashes, and then drink down the green goodness.

Also, if you are a nut butter addict like my BFF, you might consider this peanut butter, which a friend of mine just revealed to me. I have no doubts that it is worth every one of those $7.