Monday Munchies: Oatmeal Chocolate Chip Cookie Dough Balls

Posted on February 21, 2011 by Jamie

Inspired by Katie’s post for Protein Balls, I tweaked the recipe a bit and developed these. They taste a great deal like uncooked cookie dough, are a bit healthier, and the kids liked them. Success!! We had these Saturday afternoon for snack.

Oatmeal Chocolate Chip Cookie Dough Balls

1 cup vanilla protein powder
1/4 cup skim or soy milk
1/2 cup organic, natural peanut butter
1/4 cup honey
1/4 cup agave nectar (you can use 1/2 cup honey if you do not have this)
1 tsp good quality vanilla (I prefer this brand)
1 1/2 cups oatmeal
2 Tbsp flax seed
2 Tbsp wheat germ
1/4 cup mini chocolate chips

In a large bowl, combine the milk and protein powder. Mix well. Add the peanut butter, honey, agave, and vanilla. Mix until well combined. Add oatmeal, flax, wheat germ, and mini chocolate chips. Roll into balls and place on a cookie sheet covered with wax paper. Let set in the fridge for approximately 30 minutes. Serve. Store remaining balls in Ziploc bag in the fridge. Makes approximately 20 balls.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Monday Munchies: Blueberry Oatmeal Pancakes

Posted on February 7, 2011 by Jamie

Blueberry Oatmeal Pancakes

1 cup quick oats
1 cup buttermilk
1/4 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
two eggs
1 1/2 Tbsp sugar
2 Tbsp butter (melted)
1 tsp. cinnamon
splash of vanilla
blueberries (optional)

In a large bowl, soak the oats and the buttermilk overnight. In the morning, add the remaining ingredients and mix well. Cook on a hot griddle. Add blueberries while cooking. Very good! This recipes feeds 1 and 3 small children. Double if planning to feed 5 hungry, full-sized humans.

These pancakes do take some forethought, as you need to soak the oats in the buttermilk overnight. I put mine in the fridge last Tuesday night when it became apparent that we would be spending Wednesday snowed in thanks to the Blizzard of 2011. These were easy to pull together on Wednesday morning for a yummy breakfast that all three of my kiddos enjoyed. The pancakes have a very good flavor and texture.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Tasty Tuesday: Coconut Cream Pie

Posted on July 21, 2009 by Jamie

Last Wednesday, I decided I was in the mood for coconut pie. I noticed a recipe in one of Mom’s Taste of Home magazines and decided to take to the challenge and make my own. (My recipe is slightly modified). It was quite good – even though I’m not a fan of meringue. Give me some Cool Whip any day. 🙂 Mom, Bo, and I managed to polish off over half a pie as our afternoon snack that day.

***For those of you who are local — I loved the coconut pie and chocolate pie that they use to make at Skipper’s Galley. If you have either of those recipes, please share!!***

Bo had never had coconut before and even though he liked it – he did have a few red blotches after eating. Luckily, they went away fairly quickly and there didn’t seem to be any long-term consequences.

Coconut Cream Pie

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp salt

2 cups milk

3 egg yolks, beaten

1/2 cup flaked coconut

1 1/2 tsp vanilla extract (I prefer coconut extract)

1 pie crust, baked

Meringue:

3 egg whites

1/4 tsp. cream of tartar

1/4 tsp vanilla

6 Tbsp. sugar

1/4 cup flaked coconut

In a heavy saucepan, combine sugar, cornstarch, and salt. Add milk, stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low and cook and stir for 2 minutes longer. Remove from heat Stir a small amount of the hot filling into the egg yolks, then return all to the pan, stirring constantly. Bring to a gentle boil and cook for 2 minutes. Remove from heat and stir in the coconut and vanilla. Pour into prepared shell.

In a small bowl, beat the egg whites, cream of tartar, and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350 for 20 minutes or until golden brown. Cool on on a wire rack and then refrigerate.

Ask Jamie: Toddler Friendly Lunch Ideas

Posted on June 5, 2009 by Jamie

Typically, I answer a reader’s question and then throw it back your way. Today, I have a question for you that I hope you can help me out with!

I am trying to compose a list of toddler friendly lunch ideas — preferably easy to prepare and healthy. Please leave your ideas in the comments and I will move them to the body of the post for everyone to read and share.

1. English Muffin Pizzas (Serves 2)
Split two whole wheat English muffins. Top each half with 2 Tbsp of pizza sauce, 2 turkey pepperonis, and enough mozzarella cheese to cover. Broil at 350 for 5 minutes. Serve with a side of steamed broccoli and fruit for dessert.

2. Grilled Cheese and Tomato Soup (Serves 2)
Heat soup – we prefer Amy’s Organic Creamy Tomato. Butter one side of four pieces of whole wheat bread. Take a Kraft single and place one between each piece of bread (I like the Fat-Free singles). Grill on the stove.

Friday’s Feature at Sticky Feet Part Deux is Ask Jamie. Feel free to email me or leave a comment with any question you would like for me to answer. Anything is fair game!

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