No Guilt Cranberry White Chocolate Cookie Bites -- Juggling With JuliaApparently, the thought of a sinless cookie appeals greatly to the masses :) The No-Guilt Banana Oat Chippies were a huge hit, and continue to cause excitement around the Internet. I say this gleefully, while simultaneously trying not to sound too excited, as if this is NBD and it happens, like, all the time. Which it doesn’t.

Given their humongous popularity, I decided to make them again with a new twist. Bananas, oats, and natural peanut butter are still  the backbone of the recipe, with white chocolate and dried cranberries stepping in to replace the semisweet chocolate. I added a dash of cinnamon as well. The results are heaven. Even the banana-flavor hating husband is devouring these, which I find incredibly funny since he won’t even eat my banana bread.

So, what is it about these cookies? They certainly don’t taste ‘sinless.’ They’re sweet and chewy and taste like homemade breakfast bars. Hold it – that’s IT! They’re BREAKFAST COOKIES! Wahoo! Breakfast just got a boost of awesome :)

No Guilt Cranberry White Chocolate Cookie Bites -- Juggling With JuliaWhatever you call them, and however you categorize them, these cookies are packed with goodness (think fiber, protein, potassium, manganese, B vitamins, Vitamin E) while laying low on added sugar (just a smidge from the dried cranberries and white chocolate).

While I stand by my belief that there is no room for judgment when it comes to dessert, it sure does feel good to eat something so tasty that’s made from seriously nutritious ingredients.

You’ll have to make these and decide for yourself – dessert? breakfast? both? Either way, you’ll feel good — not guilty!

No Guilt Cranberry White Chocolate Cookie Bites -- Juggling With JuliaNo-Guilt Cranberry White Chocolate Cookie Bites
Makes 18

Prep time: 10 minutes     Cook time: 20 minutes

4 overripe bananas
2 cups old-fashioned oats
6 tablespoons natural peanut butter
1/4 teaspoon ground cinnamon
1/2 cup dried sweetened cranberries
1/2 cup white chocolate chips

Preheat oven to 350 degree Fahrenheit.

Prepare a mini-muffin pan with spray oil, or if using the drop cookie method, line a cookie sheet with parchment, a silicone baking mat, or prepare it with spray oil.

Remove the bananas from their skins, and add to a medium mixing bowl. Mash well with a potato masher or the back of a fork. Add the oats, peanut butter, and cinnamon, and stir until well blended. Fold in the white chocolate chips and cranberries.

Fill each mini-muffin well about 3/4 full (one heaping tablespoon of batter) or put a similar portion onto cookie sheet if using the drop cookie method. Bake for 20 minutes, or until the tops are no longer sticky and the cookie is springy when pressed. Remove from oven, allow to cool in pan for a few minutes, then remove to rack to continue cooling.

Store in an airtight container, then in the refrigerator (if there are any left!) after 36 hours.

ENJOY!

 

 

 

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Kale and Watermelon Salad with Feta

by Julia Robarts on July 6, 2014

in Salads/Sides

Kale and Watermelon Salad with Feta -- Juggling With JuliaFast food? You betcha. I whipped this salad together in 5 minutes with kale I picked down the street.

If not for Karen, my volleyball pal (check her out at the Healthy Green Flamingo), I might never have thought to put kale and watermelon together. As we hung out in the shade at last weekend’s volleyball tournament, she offered me a taste of her salad. I was hot and starving. It was cold and crunchy and fresh and lemony and sweet. Just what I needed!

I had to re-create it for myself.

Kale and Watermelon Salad with Feta -- Juggling With JuliaIt’s pretty much just as it was, with the addition of feta cheese because I completely love the combo of nuts and cheese in my salad. Actually, my favorite salad combo is something like this:

greens + something nutty + something cheesy + something sweet

4-for-4, baby!

kale + sunflower seeds + feta cheese + watermelon

The easy lemon/olive oil dressing and salt and pepper finish it up and  you are ready to chow down.

I should probably mention, at this point, that while me and my awesome partner/husband beat Karen and her partner, Jeff, handily earlier in the day, we lost to them in the semi-finals of this tournament. I can’t remember where on that timeline the salad-eating occurred, but, then again, I’m not sure it matters, and for 2 reasons:

1) We both ate the salad;
2) She’s, like, 2 feet taller than me, which in volleyball, can be a significant advantage. As my former coach, Hank, always said, “You can’t teach height!”

Kale and Watermelon Salad with Feta -- Juggling With Julia

Kale and Watermelon Salad with Feta
Serves 4

Prep time: 5 minutes     Cook time: zero  <———THAT’S MY KIND OF FAST FOOD!!

2 cups kale, washed and torn (no stems)
1 cup watermelon, cubed
1 cup cucumber, seeded and chopped
2 tablespoons feta cheese, crumbled
2 tablespoons sunflower seeds
2 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper, to taste

Put all ingredients in a mixing bowl and toss gently. Taste, and adjust seasoning as needed. Serve immediately.

Kale and Watermelon Salad with Feta -- Juggling With Julia

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Chicken and Bok Choy Soup with Scallion Pancakes

July 5, 2014 Chili/Soup/Stew
Chicken and Bok Choy Soup with Scallion Pancakes -- Juggling With Julia

Soup in July? Sure, and it’s all compliments of Hurricane Arthur, the wettest of wet blankets, who doused 4th of July celebrations up and down the entire East Coast. While I don’t mind missing the fireworks, I am a little put out that this morning’s walk was rained out. I’m not good at long stretches […]

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Spicy Sweet Shredded Cranberry Chicken

June 22, 2014 Main Meals
Spicy Sweet Shredded Cranberry Chicken -- Juggling With Julia

Give me a hearty “Heck, yeah!” if you love to be inside cooking dinner while it’s 80 and sunny outside. <crickets chirping> Yup, that’s what I thought. The thing is, we ‘rents are obligated to feed the ‘dents if we are to keep those pesky social workers off our doorstep. However, there are no rules […]

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Thai Grilled Chicken with Honey and Lime

June 15, 2014 Chicken
Thai Honey Lime Grilled Chicken -- Juggling with Julia

Thai grilled chicken has summer written all over it. This marinade kicks all kinds of butt, with lime juice, honey, sriracha, garlic, hoisin, and red wine all joining in for a sweet and savory symphony of flavors. It’s not only incredible on chicken, but on shrimp as well, and I’m sure would be sure amazing […]

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Peach-Berry Milkshakes for a Cool Summer Treat

June 8, 2014 Appetizers & Snacks
PeachBerry Milkshakes -- Juggling With Julia

Need a cool treat for your kids to beat the heat AND get some fruit into them at the same time? This Peach-Berry Milkshake may be just the thing! Frozen peaches and berries blend together with milk and low fat vanilla ice cream for a nutrition-packed sweet treat you can feel good about. Peaches pack […]

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The 5 Stages of Spin Class

May 18, 2014 Healthy Lifestyle
The 5 Stages of Spin Class -- Juggling With Julia

What do you love to do that also helps you stay fit and healthy? Does it lift your spirits? Fill you with joy? Give you a sense of euphoria? My fitness routine involves long walks and yoga and volleyball. I love all of it. . However, nothing compares to the kick I get by taking a […]

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Garlic and Herb Roasted Pork Loin

May 6, 2014 Food Poetry
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Pork loin smothered in a savory, herb-filled rub? Garlic and rosemary and thyme and sage filling your home with an intoxicating aroma? It’s all here waiting for you. But first, a word from my sponsor. Oh, wait, I don’t have a sponsor… Plenty of food bloggers partner with big food clients. It’s part of the […]

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