17th Dec 2009
Last week during my radio show, “Seth and Kitty Weighing In” (which is every Thursday morning at 8:00 am on WONA in Winona, MS with Seth Kent) I had a listener call in to see if I could convert a family peanut butter cookie recipe to a lower calorie version of the same thing. The original recipe was 118 calories per cookie so it was pretty high. These are 90 per cookie so almost saved 30 calories per cookie. And HERE IT IS! I call them CashNut Brown Sugar Cookies! Check out the pic above!
They have, per each cookie - 90 calories - 10.4 grams of fat (but that’s only 2g Saturated Fat) - 1.3g of fiber and 8.5 carbs. And this is how you make them:
Preheat oven to 350 degrees - then mix together -
1 Cup creamy peanut butter
1/2 Cup Splenda brown sugar blend
2 Medium eggs whites
1 tsp Vanilla Extract
1 tesp baking soda
And you’ll need 12 whole cashews to top them for baking. 1/2 for each cookie..
Once everything is mixed well drop by spoon onto a nonstick baking sheet (Don’t use any cooking spray. I tried it on a few and they burnt on the bottom.) I got 24 cookies out of the recipe. After they are all on the sheet take a cashew half and press it down in the cookie. The original recipe for these cookies says they will melt down and become more cookie shaped but this recipe they didn’t do that so you’ll need to press them down slightly. Bake for 25 minutes but check after 20 to make sure they are not too done.
Then enjoy. In my mind 28 calories saved on a cookie means I can have 4 cookies instead of 3. I mean who in the heck eats one cookie?! They probably aren’t reading this blog because they more than likely don’t have food or weight issues…like I do.
No Comments
4th Jul 2009
Neil and I went to see the film, “Food Inc.” yesterday and I have to say my head is still spinning from the information in that film. I have been preaching for two years about eating healthy and the one thing I didn’t count on is that the tomato I told you to buy to make my tomato and onion salad may have NO nutritional value. You might as well be eating cardboard.
I knew food had been altered to produce more of it but I didn’t know the cost of that - and by that I mean the nutritional cost - not monetary. Although if what you eat is worthless the medical costs down the line will be enormous.
I’m from Mississippi where there are markets on every corner so you can buy food that’s been grown naturally in a garden - but living in Burbank, CA now it is different. Of course there are farmer’s markets on the weekends but if you miss one what do you do? Well, I googled organic food and to my shock and shame - we have a Whole Foods Grocery right down the street that I didn’t even know existed. We’ve lived in Burbank almost 5 years and I didn’t know this. Whole Foods sells standard grocery food, but they have an enormous selection of natural and organic. Neil just called me from there and said the ribs for our Fourth of July cookout later today are $12.99 per pound. He asked me if we should do that? I told him the only way organic food will come in line with the cheap, mass-produced, genetically engineered, antibiotically charged meat we currently buy is to quit buying it. We’ll just eat less meat, but I can’t wait to taste it. I remember tomatoes from my father’s garden, so juicy and red and the skin was super thin - just to pick one off the vine and eat it was like heaven. The tomatoes from the grocery we usually frequent could be used as tennis balls they are so hard and tasteless.
I’ll let you know how are barbecue goes. Take care and eat well - AND KNOW WHAT YOU EAT AND WHERE IT COMES FROM. And if you get a chance to see Food Inc. GO!
No Comments
