It’s been more than just a rainy weekend in North Carolina this week. It’s actually been raining for over 12 days straight. We had one day without rain (oh glorious, Wednesday, hot and humid!) but otherwise it has been drizzling rain for two weeks and this weekend we celebrate the arrival of Hurricane Joaquin. Although it’s been a rather mild storm, the flooding has been the biggest detriment to the area. It’s wet and soggy and the natives are restless to get out of the house. It’s times like these when you make the best of your situation, crank up the oven and get to cooking.
I’ve got a couple of go-to comfort-food recipes that are worth sharing. Of course, you know me, they are not loaded down butter-sugar style, but made more nutritious, yet still delicious. First let me introduce my favorite evening or weekend beverage, the Real Pumpkin Latte. So the way I like to make it is a ratio of 2/3 cup of almond milk and a couple of tablespoons of coconut milk stirred in. Straight coconut milk is a little too rich for me, so adding coconut milk on top makes it creamy without too much heaviness. So there is still room in the cup for pumpkin, which will be a generous 1/4 to 1/3 cup stirred in. The I add about 6 drops of vanilla flavored liquid stevia. (Feel free to add more or less according to what tastes good to you) Then I add about a teaspoon of pumpkin pie spice and grate some fresh nutmeg on top. It turns out to be quite thick and creamy with the pumpkin and coconut milk and spiced just right with some fresh ingredients. It’s about 90 calories, 6 grams of fat and 7 carbs and 127mg of potassium! Thanks pumpkin.
Real Pumpkin Spice Latte:
2/3 cup Almond Milk (unsweetened)
2-3 Tablespoons Coconut Milk (full fat)
1/3 cup Canned Pumpkin
6-8 drops Vanilla Liquid Stevia
1 teaspoon Pumpkin Pie Spice
Fresh Grated Nutmeg
The other recipe is one I’ve tweaked over the years since we make our first Paleo Chocolate Chip Cookies. This recipe is not paleo, it contains oatmeal, but is has much less sugar and healthier fat than traditional chocolate chip cookie recipes. I calculated that one cookie has only 1 teaspoon of maple syrup- that’s not bad!! Likewise, each cookie has only 1 teaspoon of coconut oil.
Gluten Free Lower Sugar Chocolate Chip Oatmeal Cookies
1/3 cup maple syrup or honey
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
2 Tablespoons ground flaxseed
1/4 cup coconut flour
1/2 teaspoon baking soda
1 cup rolled oats
2/3 cup chocolate chips
Mix together wet ingredients before coconut flour, flaxmeal and baking powder. Fold in oats then chocolate chips. Use cookie scoop to portion out 12 cookies. Bake at 350 for 11 minutes. They are about 170 calories per cookie, 18 carbs and 15 grams of fat, so they aren’t exactly weight loss friendly, but a tasty rainy day recipe indeed!