On Friday, "Skinny Bitch" authors Rory Freedman and Kim Barnouin showed Ellen some fantastic foods that won't go to your waist. If you'd like to try some of these fantastic recipes from their "no-nonsense, tough-love guide for savvy girls who want to stop eating crap and start looking fabulous!" The recipes substitute healthier ingredients to make sinful sounding food without the guilt.
Chocolate Chip Cookies
Makes about 48
2 1/2 cups whole wheat pastry flour1/2 tablespoon baking soda1 teaspoon fine sea salt1 1/2 cups evaporated cane sugar1 1/2 cups refined coconut oil1/2 cup ice water1 tablespoon molasses1/2 tablespoon pure vanilla extract1 (10- to 12-ounce) package vegan chocolate chips1 cup chopped walnuts (optional)
Preheat oven to 375 degrees F. Line baking sheets with parchment.
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar and coconut oil, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add in the chocolate chips and the walnuts, if using, mixing until just combined.
Arrange 2-tablespoon-sized balls of cookie dough 2 inches apart on prepared baking sheets. Bake for 13 to 15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack.
Makes about 48
2 1/2 cups whole wheat pastry flour1/2 tablespoon baking soda1 teaspoon fine sea salt1 1/2 cups evaporated cane sugar1 1/2 cups refined coconut oil1/2 cup ice water1 tablespoon molasses1/2 tablespoon pure vanilla extract1 (10- to 12-ounce) package vegan chocolate chips1 cup chopped walnuts (optional)
Preheat oven to 375 degrees F. Line baking sheets with parchment.
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar and coconut oil, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add in the chocolate chips and the walnuts, if using, mixing until just combined.
Arrange 2-tablespoon-sized balls of cookie dough 2 inches apart on prepared baking sheets. Bake for 13 to 15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack.
Macaroni and Four Cheese
Serves 8
1 tablespoon refined coconut oil, melted, or safflower oil, plus more for the casserole dishAbout 2 tablespoons fine sea salt1 pound whole wheat or brown rice elbow macaroni2 (10-ounce) packages frozen pureed winter squash2 cups soy or rice milk4 ounces vegan cheddar cheese, shredded2 ounces vegan Jack cheese, shredded4 ounces (about 1/2 cup) vegan cream cheese1 1/2 teaspoons powdered mustard1/8 teaspoon cayenne pepper1/4 cup whole wheat bread crumbs2 tablespoons vegan Parmesan cheese
Preheat oven to 375 degrees F. Oil a 2-quart casserole dish; set aside.
In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
Meanwhile, in a 3- to 4-quart saucepan over medium heat. Combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted.Increase the heat to medium=high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the cheddar, Jack, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan. In a medium bowl, combine the bread crumbs, Parmesan, and the 1 tablespoon of oil. Sprinkle over the top of the macaroni and cheese. Place the casserole dish on a baking sheet and bake for 20 minutes, then broil for 2 to 3 minutes, or until the top is nicely browned.
Serves 8
1 tablespoon refined coconut oil, melted, or safflower oil, plus more for the casserole dishAbout 2 tablespoons fine sea salt1 pound whole wheat or brown rice elbow macaroni2 (10-ounce) packages frozen pureed winter squash2 cups soy or rice milk4 ounces vegan cheddar cheese, shredded2 ounces vegan Jack cheese, shredded4 ounces (about 1/2 cup) vegan cream cheese1 1/2 teaspoons powdered mustard1/8 teaspoon cayenne pepper1/4 cup whole wheat bread crumbs2 tablespoons vegan Parmesan cheese
Preheat oven to 375 degrees F. Oil a 2-quart casserole dish; set aside.
In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
Meanwhile, in a 3- to 4-quart saucepan over medium heat. Combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted.Increase the heat to medium=high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the cheddar, Jack, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan. In a medium bowl, combine the bread crumbs, Parmesan, and the 1 tablespoon of oil. Sprinkle over the top of the macaroni and cheese. Place the casserole dish on a baking sheet and bake for 20 minutes, then broil for 2 to 3 minutes, or until the top is nicely browned.
No comments:
Post a Comment