WTAF Healthy Chocolate Chip Cookies.

There’s no such thing as a reimagined-to-be-healthy recipe that’s as good as the original. Anyone who says otherwise is either delusional or magic. That’s my long-held belief, anyway–which is why I’m naming my recipe WTAF Healthy Chocolate Chip Cookies. If we’re in need of a bit of decoding, WTAF stands for “What The Actual F***,” a fitting exclamation of surprise at how perfect these cookies are. Why was I so surprised? Because, after months of experimenting with healthier cookie recipes, I had resigned myself to the fact that without AP flour, butter, sugar, and other highly-processed ingredients, healthier cookies would just never compare. Then I made these (!!!), drawing from a recipe I saw on Whole and Heavenly Oven. Maybe the trick is the making my own cashew butter (easier than it may sound), or that I’ve left in just enough brown sugar to be a *little* bad. But the first bite from my first batch was so damn good, these cookies earned their name and then some. If my mom’s chocolate chips are an 11 on a 1-to-10 cookie rating scale, I’m awarding these guys a solid 9.5. They meet all my cookie requirements: golden color, chewy texture, good chip distribution, and they taste pretty much perfect. PLEASE make them soon, and know true healthy dessert joy.

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INGREDIENTS

1 heaping cup raw cashews
1 heaping cup honey roasted cashews (or, cut out all the cashews completely and replace with 1 cup store-bought cashew butter, WITHOUT the oil layer on top stirred in, as this will likely make the cashew butter too liquidy)
scant 1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1/2 cup mini chocolate chips (I like to go lighter on chips (…I know…) so feel free to add more)

*Note on replacements: This recipe doesn’t turn out anywhere near as good if you omit the raw cashews and replace them with another cup of roasted cashews. For whatever reason, it throws the texture off. Stick with 1 cup raw and 1 cup roasted.

DIRECTIONS

Preheat oven to 350 F. Line a baking sheet with a baking mat or parchment paper.

In a food processor or bender, add both types of cashews and grind them into nut butter. It takes my food processor about 5 minutes to get to the right stage: completely pulverized and able to hold together as a ball (read: a thick, just-barely-spreadable nut butter), but not liquidy.

Measure out 1 cup of the cashew butter (you should have just about that amount in your food processor, with maybe a little left over) and transfer it to a mixing bowl. Add the brown sugar, egg, vanilla, baking soda, and salt, and stir until combined. Finally, stir in the chocolate chips. Your batter will be sticky.

Scoop the dough into small balls and press them flat onto the baking sheet–not too close, as they do spread just a little bit. Then, pop them in the oven.

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After about 6 minutes, bang the bottom of the cookie sheet onto the oven door a few times to deflate the cookies (this step will help result in cookies that are more chewy than cakey–I HATE cake-y). Continue to bake for 4-6 more minutes, til the cookies have turned a gorgeous golden brown color. Let them cool for 2 minutes on the baking sheet, then transfer to a cooling rack.

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Like all chocolate chip cookies, they’re at their most amazing while still warm, right out of the oven. If you do have any leftovers, keep them sealed and they’ll last up to a week.

IMPORTANT SERVING NOTE: I have also successfully baked these pressed into mini-skillets with a scoop of ice cream on top. Highly recommended.

Chickpea Flatbread.

I’ve become obsessed with these chickpea flatbreads. Lately I’ve been making them every week, because they go with everything and are so good. They’re the basis of a breakfast tostada-like thing I make on weekends, a great addition to a curry chicken and cauliflower rice work lunch, and I’ve even tried to make them into a quesadilla for dinner (with mixed results). They’re also very forgiving–it’s tough to overcook them–and have so few ingredients, I can barely call this a recipe. But a recipe it is, and such a versatile one. Chickpea flatbreads are quickly becoming one of my go-tos and I’m not mad about it.

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INGREDIENTS

2 cups chickpea flour
3 cups cold water
olive oil
salt and pepper

DIRECTIONS

Pour the chickpea flour into a mixing bowl, and slowly whisk in the cold water, stirring to break up any lumps. Once you’ve added all the water and the batter is completely combined, use a slotted spoon to skim off any foam that has risen to the top. Get rid of that foam! Your digestive system will thank you later. Set the de-foamed batter aside on the counter to soak overnight (or for at least 6 hours).
A note on soaking: I’ve made the flatbreads after waiting only 3 hours, and while they still turn out delicious, they are also a lot harder on your digestive system (remember that rhyme about beans?). So I soak the batter overnight at a minimum.

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Once the batter has soaked, use a slotted spoon again to skim off any foam/impurities that rise to the top. Then give the batter a good stir to make sure it’s well-combined, and you’re ready to make some flatbreads!

Heat a crepe pan or other non-stick surface over a low flame (2 out of 10 on my stove) and add a good amount of olive oil to the pan – not so much that you completely cover the bottom of the pan, but more than you’d use to just grease it. The olive oil is a fantastic flavor in this recipe, so you really do want to taste it.

Once the pan is hot, you’re ready to add your batter. The amount you add will depend on the size of your pan: I use about 1 cup of batter, which covers the entire pan so that you can’t see the bottom–thicker than a crepe. Pour it in, add salt and pepper to taste, and let cook undisturbed for about 10 minutes. Once the batter is set on top, turn up the heat to medium/medium low (4-5 out of 10 on my stove) for 2 minutes to brown the bottom.

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Flip the flatbread over and cook the other side for another 8 minutes or so, until both sides are browned and the flatbread is cooked through.

That’s it! I prefer to serve these right away, with some melted cheese, salsa, and eggs. Or you can let them cool, cut them up into quarters, and serve later. These heat up fine in the microwave, but they’re best reheated on a skillet. Usually I make one at a time, and I keep the rest of the batter in the fridge to make later (up to a week after first mixing it).

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Kale Salad with Pistachios and Roasted Cauliflower.

Fancy breakfast side. Favorite work lunch. Quick and easy dinner. This salad has everything going for it even before I tell you how healthy and and wholesome it is (and it is healthy and wholesome). The dressing has all the things a good dressing should. Lemon and oil, sweet honey and tangy mustard, and a bit of seasoning are beautifully simple tossed with kale. The cauliflower makes it interesting and a little “meatier,” and with a good sprinkle of pistachios, things are starting to look downright fancy! I love this as an accompaniment to frittata on my weekend mornings (check the bottom photo!), and it’s an office lunch I actually look forward to. And since it’s normal to be out of an ingredient or two, I love riffing on the dressing using whatever I have around (no lemon? Try white wine vinegar. No pistachios? Almonds are great, too.). What I’m saying is, it tastes amazing, is good for you, and you can eat it for every meal. Make it. Make it today.

Lemon Parmesan Kale Salad with Pistachios and Roasted Cauliflower | KellyintheKitchen.net | extra virgin olive oil, lemon juice, dijon mustard, honey, granulated garlic, salt, pepper, parmigiano-reggiano cheese, pistachios, kale, cauliflower, cayenne pepper, olive oil

INGREDIENTS

for salad:
1/3 cup extra virgin olive oil
1 tbsp lemon juice
1/2 tsp dijon mustard
1/2 tsp honey
1/4 tsp granulated garlic
salt and pepper
1/4 cup grated parmigiano-reggiano cheese (or as much as you want!)
1/3 cup chopped pistachios (or about 1/2 cup if you measure before shelling)
1 large bunch kale, washed, dried, and julienned

for cauliflower:
1 cup cauliflower florets, washed, dried, and sliced
olive oil for drizzling (no need to use EVOO here, regular is fine)
salt and pepper
scant 1/4 tsp granulated garlic
pinch of cayenne pepper

DIRECTIONS

Preheat the oven to 350 F.

Lemon Parmesan Kale Salad with Pistachios and Roasted Cauliflower | KellyintheKitchen.net | extra virgin olive oil, lemon juice, dijon mustard, honey, granulated garlic, salt, pepper, parmigiano-reggiano cheese, pistachios, kale, cauliflower, cayenne pepper, olive oil

I like to start with the dressing; the longer those flavors have to come together, the better it will taste. Combine olive oil, lemon juice, mustard, honey, garlic, salt, and pepper, and stir together. Add the cheese and gently stir it in. Set aside.

Toss the cauliflower in the olive oil, salt, pepper, garlic, and cayenne until evenly coated. Spread on a baking sheet in a single layer and roast about 25 minutes, stirring halfway through. It’s done when the florets are soft and just toasty-brown. Let it cool to room temperature before using.

Lemon Parmesan Kale Salad with Pistachios and Roasted Cauliflower | KellyintheKitchen.net | extra virgin olive oil, lemon juice, dijon mustard, honey, granulated garlic, salt, pepper, parmigiano-reggiano cheese, pistachios, kale, cauliflower, cayenne pepper, olive oil

While the cauliflower is roasting, I use this time to de-shell and chop the pistachios.

The final step is assembly. Toss the kale in the dressing, taste, and adjust seasonings if needed. Add the pistachios, and top with cauliflower. Serve as a side or as the main event. Enjoy!

Lemon Parmesan Kale Salad with Pistachios and Roasted Cauliflower | KellyintheKitchen.net | extra virgin olive oil, lemon juice, dijon mustard, honey, granulated garlic, salt, pepper, parmigiano-reggiano cheese, pistachios, kale, cauliflower, cayenne pepper, olive oil

 

Raspberry Chocolate Chunk Sorbet.

Raaaaaspberry sorbet. The kind you find in a secondhand store. For me, raspberries are about as good as berries get. I rank them at the very berry top, the pinnacle of berry perfection. So, of course, my first use of my ice cream maker this season had to be raspberry. Their vibrant fruity flavor is the star here, and they’re so sweet on their own that this recipe doesn’t need much added sugar. Which is exactly how I like it. I mean, if you add minimal sugar, that gives you free rein to add all the chocolate chunks you want!

Raspberry Chocolate Chunk Sorbet | KellyintheKitchen| Ingredients: water, sugar, raspberries, lemon juice, vanilla extract, chocolate

INGREDIENTS

2 cups water
3/4 cup granulated sugar (or substitute half a cup agave nectar if you want to skip a step, see below)
1 lb. (about 4 cups) raspberries (I used fresh, but frozen will work, too)
1 1/2 tbsp lemon juice
1 tsp vanilla extract
3/4 cup chocolate, chopped (I used milk chocolate chips. Dark chocolate would also be a great decision.)

DIRECTIONS

If you’re using sugar and not agave nectar, start by combining the water and sugar in a saucepan over high heat. Bring to a boil, then turn down and simmer for 5 minutes. In a food processor or blender, blitz the raspberries, lemon juice, and vanilla. Pour mixture through a mesh strainer into a large bowl. Stir in the sugar syrup or the agave nctar and refrigerate at least 30 minutes (the longer the better).

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When the mixture has cooled, churn it according to your ice cream maker’s instructions. I didn’t actually keep track of how long I churned the sorbet for – it was less than one full episode of LOST…around 25 minutes, probably.

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When the sorbet is thick and churned, it will have a “soft serve” consistency. Pour it into the container you’ll be freezing it in, and stir in the chocolate chunks. Freeze a few hours or overnight.

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When your sorbet is set and frozen, it’s ready to go! Scoop it into pretty cups and tell yourself “This is fruit, it’s fine to have seconds.”

Raspberry Chocolate Chunk Sorbet | KellyintheKitchen| Ingredients: water, sugar, raspberries, lemon juice, vanilla extract, chocolate

Split Pea Soup with Bengali Spices.

I’ve been meaning to share this recipe for a while now (pretty sure I’ve been making it for almost a year!). One of my best friends, who is an amazingly creative cook, gifted me a batch of her Bengali spice mix, called panch phoron. I started using it in split pea soup, and it is SO GOOD. The spices get toasted and give a really interesting and savory flavor to the already-wonderful classic split pea. This stuff is great fresh or as leftovers, and it freezes well, too, so you can definitely make a big batch and pop half in the freezer. Pair it with almost any garnish you can think of–my favorites include fresh herbs, grated cheese, toasty buttery croutons, or a poached egg. So without further ado, one of my favorite soups…Split Pea with Bengali Spices!

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

INGREDIENTS
bacon fat (butter or olive oil will work also, of course)
1 onion, chopped
4 carrots, chopped
4 stalks of celery, chopped
4 cloves of garlic, minced
2 tsp Bengali spice mix (see below)
2 cups cooked ham, chopped
1 lb split peas 5-7 cups stock or water
1/2 tsp dried thyme
salt and pepper to taste
optional: 1/4 cup fresh parsley, chopped

for panch phoron spice mix (equal parts of all spices):
fenugreek seed
nigella seed
mustard seed
cumin seed
fennel seed

DIRECTIONS

Add bacon fat to a Dutch oven or other large soup pot over medium low heat. Add onion, carrot, celery, and garlic, and stir. Cook until softened and just starting to brown. Use a large spoon to move all the vegetables to the side of the pan. Put a bit more fat in the pan and add the spice mix. Stir into the oil and cook until fragrant–just a few minutes–and be careful not to burn.

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

When the spices are cooked, stir them into the vegetables. Pour in the stock or water, ham, thyme, and split peas. Bring to a boil, then turn down to a simmer and cook until the split peas are softened. When the soup is done cooking, taste for seasoning and add salt and pepper to taste. Stir in the fresh parsley and serve hot!

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

Though you may be tempted to eat it all up right away, this soup is PERFECTION as a leftover. The flavors get even better when they have a few days to develop.

Bengali Spice Split Pea Soup| KellyintheKitchen | Ingredients: bacon fat or butter, onion, garlic, carrot, celery, Bengali Spice Mix (fenugreek seed, fennel seed, cumin seed, nigella seed), split peas, cooked ham, chicken stock, thyme, fresh parsley

Quick Weeknight Pulled Pork.

Pulled pork is legendary. I could probably eat it a few times a week. But its 4-6 hour cooking time can be brutally long, especially on a weeknight, when you’d have to be nuts to attempt it. Four to 6 hours cooking after work means either a midnight meal or a “creative solution,” and that’s what I’ve got for ya here. Complete with its own quick homemade sauce, this one-pot dish cooks on the stove top and is ready to go (even if you’re a slow recipe-maker!) in under an hour. Now of course, this isn’t the same as the 6-hour slow-cooked version, but it’s tender and flavorful and still makes for awesome leftovers the next day. And the day after. And it’s an excuse to eat some of my favs – coleslaw and refried beans!

Quick Weeknight Pulled Pork by KellyintheKitchen | 2 tbsp butter, olive oil, 1/2 onion, 3 cloves garlic, salt, 1/2 tsp cayenne pepper, 1 tsp cumin, 1/2 tsp ground coriander, 1/4 cup ketchup, 2 1/2 cups chicken stock or water, 3 tbsp brown sugar, 1/2 tsp dried thyme, 1/2 cup apple cider vinegar, 2 lb boneless pork loin roast

INGREDIENTS

2 tbsp butter
olive oil
1/2 onion, chopped
3 cloves garlic, minced
salt
1/2 tsp cayenne pepper
1 tsp cumin
1/2 tsp ground coriander
1/4 cup ketchup
2 1/2 cups chicken stock or water
3 tbsp brown sugar
1/2 tsp dried thyme
1/2 cup apple cider vinegar
2 lb boneless pork loin roast, cut into 4 pieces

DIRECTIONS

Heat a Dutch oven or other large pot with a lid over medium heat. Melt the butter (plus a splash of olive oil to keep the butter from burning) and add the onion, cooking until soft and just starting to brown. Add the garlic and salt and cook another minute, careful not to burn the garlic. Add the cayenne pepper, cumin, and ground coriander. Stir and toast the spices for about a minute.

When the spices are fragrant (and you feel like you might sneeze from the smell of the cayenne pepper), add the ketchup, stock or water, brown sugar, thyme, and cider vinegar. Bring to a boil and then add the pork to the pot. Cover the pot and keep at an active simmer for about 25 minutes. I flipped the pieces of pork over halfway through.

When the pork is tender and cooked through, remove it to a plate. Turn up the heat so that the sauce comes to a steady boil and let it bubble away until thickened a bit – I let mine go for about 15 minutes.

Quick Weeknight Pulled Pork | KellyintheKitchen Quick Weeknight Pulled Pork | KellyintheKitchen

Let the meat cool until it’s not too hot to work with, and then shred it with two forks. It won’t shred as easily as the slow-cooked kind—don’t worry, just power through it. Toss the pork in the sauce and serve!

Quick Weeknight Pulled Pork by KellyintheKitchen | 2 tbsp butter, olive oil, 1/2 onion, 3 cloves garlic, salt, 1/2 tsp cayenne pepper, 1 tsp cumin, 1/2 tsp ground coriander, 1/4 cup ketchup, 2 1/2 cups chicken stock or water, 3 tbsp brown sugar, 1/2 tsp dried thyme, 1/2 cup apple cider vinegar, 2 lb boneless pork loin roast