Happy Healthy RD

Healthy Pantry Cookies

Cider Syrup

Broccoli and Kale Pizza

Broccoli and Kale Pizza

Have you tried adding some green to your pizza? Broccoli and kale make surprisingly good pizza toppings! I started adding broccoli to my pizza after having a deep and meaningful conversation with some close friends regarding all time favorite pizza toppings. One friend said broccoli. I was a bit skeptical but since then I’ve tried it and have been loving it. Plus when you buy a a ridiculously large bag of broccoli at Costco, you start to put it on everything. Even if you don’t like the taste you can’t deny it makes the perfect red, white, and green Christmas pizza!




Healthy Pantry Cookies

Healthy Pantry Cookies

I’ve made various versions of the famous Pinterest 2-ingredient cookies in the past. The base is always 2 bananas and a cup of oatmeal and then I add in whatever I have handy in the pantry. This is the version I came up with today.

Healthy Pantry Cookies

  • 2 bananas (the riper, the better)
  • 1 cup rolled oats
  • 1/2 cup walnuts
  • 1/4 cup peanut butter
  • 1/4 cup coconut flakes
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanill
  • Generous pinch of salt
  • Preheat oven to 350 degrees F. Mix all ingredients together until well blended. I find that if I mush up the banana a little while still in the peel it mixes very easily. Grease a cookie sheet with coconut oil/butter/cooking spray. I like to use coconut oil since it helps bring out the coconut flake flavor. Spoon generous scoops onto a cookie sheet. Cook for 15 minutes or until cookies are set and golden around the edges. Feel free to add in chocolate chips, dried fruit, or whatever sounds good. These cookies are very forgiving. I like to eat mine with a little extra peanut butter spread on top. If you are looking for a sweet dessert like cookie I might recommend adding a little sweetener but for a quick snack these work for me.

    Cider Syrup

    Cider Syrup

    We were blessed with a gallon of local apple cider recently. I love cider but it is hard for just two of us to drink a whole gallon before it starts to get hard and fizzy. I actually got the idea to make cider syrup from my dad. I had never tried it but it sounded like a pretty easy task. I did some googling and found a few recipes that called for adding sugar and butter but I decided to keep it purely cider. I put about 48 ounces of cider in a saucepan, brought it to a boil and then turned down to simmer for about 3 hours.

    Since there is some sediment in cider, I also decided to strain the final product. I cooked this batch for about 3 1/2 hours and it reduced down to 1 cup of syrup. So the reduction is pretty intense but the syrup does pack quite a punch and a little goes a long way. What results is a super sweet but also deliciously tart syrup. I first used it on top of vanilla ice cream and oh man was it good. My mouth is watering just thinking about it. Next I want to try it on pancakes, roasted root veggies or squash, or maybe on top of a savory dish like roasted pork tenderloin. This would also be fun to bottle up in small jars and give as a hostess or small holiday gift.

    Other ways to use up cider:

  • Cider Braised Greens
  • One Bowl Pumpkin Cider Bread
  • Cider Mimosas – Food Dance Cafe (one of my favorite local restaurants) serves cider mimosas in the fall and they are delicious!
  • I also will probably throw some in the freezer in small batches. Be Healthy, Be Happy!