Wednesday, July 16, 2014

CLCA Day 15: "Healthy" Cookies (Which, No, is Not an Oxymoron)

"Cyd's Low-Carb Adventure," Day 15
Breakfast: Mixed Berry Smoothie with Almond Milk and Chia Seeds--pictured left
Lunch: Salad in a Jar --pictured left
Dinner: Beef with Broccoli and Mushrooms over Cauliflower "Rice"--pictured below
Dessert: Healthier Oatmeal Chocolate Chip Cookies (Whole Grain, Reduced Sugar, with Almonds, Chia and Flax Seeds)--pictured below

Beef with Broccoli
(Source: adapted from The Pioneer Woman, via Food Network)

1/2 cup low-sodium soy sauce
1/4 cup cornstarch (I found this to be too much/too gloopy--next time, I would try 2 T)
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced (I doubled this, as is my way)
1 pound flank steak, trimmed of fat and sliced very thin against the grain (I used hanger steak)
3 tablespoons peanut or olive oil
1 pound broccoli florets (I added an 8 oz. package of mushrooms)
1/4 cup beef broth
1/4 cup oyster sauce
salt, if needed

In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.

Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli (and mushrooms, if using) and stir for a minute. Remove to a plate.

Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli (and mushrooms) back into the skillet and toss to coat. Season with salt if needed.

So I bought these chia seeds at the health food co-op to add protein to Cyd's morning smoothies, but I started wondering what else people use them for. In a cursory search of the interwebs, I came across a cookie recipe that sounded good, and like it might help take the edge off Cyd's voracious sweet tooth. She LOVED them, and so did I! 

Oatmeal Chocolate Chip Chia Seed Cookies
(Source: adapted from Uproot from Oregon)

1 cup unsalted butter (2 sticks)*
1/2 cup packed brown sugar
1/2 cup Stevia in the Raw**
1 teaspoon vanilla
1 egg
1 cup rolled oats
1 cup whole wheat flour
1/2 cup ground pecans (or almond flour)
1 teaspoon cinnamon
1/2 teaspoon salt

1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons chia seeds
2 tablespoons flax seeds
1/2 cup sliced almonds
1/2 cup mini chocolate chips

Cream the butter, sweeteners, vanilla, and egg in a stand mixer until fluffy. Add the dry ingredients and mix just until combined. Add the seeds, nuts, and chocolate chips, and mix one more time.

Refrigerate the dough for at least four hours, then use a regular-sized cookie scoop (2 oz?) to scoop onto a Silpat or parchment-lined tray. Flatten the cookies with the palm of your hand. Bake at 350 for 12 minutes or until browned around the edges. Let cool. Devour.

*I accidentally doubled the butter in the recipe that I was adapting. Oops! So I might cut that back to just one stick next time...or I might not. (Tee hee.)
**I might also cut back on the Stevia to 1/4 cup. (Or those who don't prefer a very sweet cookie could omit it all together.)

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