Super Easy and Healthy Cookies for on The Go: These snacks can be a great way to boost your daily energy and increase the overall quality of your diet. They’re also easy to make and ideal for on the go situations.

Basic Healthy Cookie Recipe

Ingredients:

1 cup rolled old fashioned oats

1/2 cup nut or sunflower seed butter

1/3 cup honey

1 tsp vanilla extract

Add ins:

Dark chocolate chips, unsweetened coconut flakes, crushed nuts, crushed cereal, dried fruit, chia seeds, flax seeds, sunflower seeds, pumpkin seeds

Directions:

1. Mix together oats, butter, honey, and vanilla extract.

2. Add in your favorite extra ingredients.

3. Roll into bite sized balls or press into a 8x8 baking pan.

4. Freeze for 30-60 minutes or until ready to pack a

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, coarsely chopped
• 2 garlic cloves, minced
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon pepper
• salt
• 4 cups vegetable stock
• 2 cups water
• 1 cup brown lentils or 1 cup green lentil
• 1/4 cup barley
• 1/4 cup fresh parsley, chopped
Topping
• 1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
• 1 tablespoon fresh parsley, minced (optional)

Directions

1. In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
2. Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
3. Stir in chopped parsley before serving.
4. To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

 Serves 2

1tbsp oil
1/2 onion, diced
2 cloves garlic, minced
150g mushrooms, cut into chunky dice
1 tin black beans, including liquid (400g)
2-3tsp paprika
1tsp ground cumin
2tsp chilli powder
1/2 vegetable stock cube
250ml hot water
100g tomatoes, diced
Brown rice and your favourite toppings, to serve
 
Heat the oil in a large saucepan and cook the onion and garlic over a medium heat for 3-4 minutes, until slightly soft but not browned. Add the mushrooms, and continue to cook for a further 5 minutes, or until the mushrooms are soft.
 
Add the black beans (including liquid), spices, water and stock cube, and mix well. Turn the heat down to very low, cover, and leave to simmer for 20-30 minutes, stirring occasionally.
 
Add the tomatoes, and cook for a further 10 minutes. If the chilli is a little runny for your taste, cook uncovered and turn the heat up to medium, stirring regularly – if not, leave it covered over a low heat, or even add a dash more water if it is too dry.
 
Serve with brown rice and your favourite chilli toppings.

Ingredients

• 3 teaspoons olive oil
• 1/2 small onion chopped
• kosher salt and black pepper
• 1 cup quinoa, rinsed well
• 2 cups chopped broccoli
• 1/4 cup raisins
• 1/2 cup roasted almonds, coarsely chopped 
  
• 2 scallions, sliced
• 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
• 1/2 teaspoon paprika

Directions

1. Heat 1 teaspoon of the oil in a medium saucepan over medium-high heat. Add the onion and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until softened and starting to brown, 3 to 4 minutes.
2. Add the quinoa and 1½ cups water to the saucepan and bring to a boil; reduce heat to low, cover, and simmer gently until almost all the water has evaporated, 10 to 12 minutes. Fold the broccoli and raisins into the quinoa, cover, and cook until the quinoa and broccoli are tender, 8 to 10 minutes more. Remove from heat and fold in the almonds, scallions, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Meanwhile, heat the remaining 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Season the cod with the paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side. Serve with the pilaf.

By Vanessa Seder , January, 2011

5 Frozen Bananas Pieces (no peel)
3 soaked and pitted dates
¼ tsp Turmeric
¼ tsp Cinnamon
¼ tsp Vanilla Extract
1/8 tsp Cardamom*
1/8 tsp Ginger*
1/8 tsp Cloves*
1/8 tsp Black Pepper*

* These last four spices are very strong and can overwhelm your recipe. Try a little less at first – maybe just a pinch — to see how you like them. You don’t have to add them at all if you don’t want, but they do add a bit of a chai influence which I really like.

Put all the ingredients in a food processor and process until smooth and creamy. Scoop into bowl and grab a spoon. And even share with a friend!

Compliments Katrine Mayer