Choc-chip Cookies with a Hint of Healthy

What do Choc-chip Cookies have to do with healthy living and high performance?

A lot more than you might think. Firstly, I can’t actually imagine living without the recipe I am about to share with you and secondly, balance is such an important part of living a healthy life isn’t it?

I know that perhaps like me, you will be anxious to get back to the Choc-Chip Cookies but before we do…..Last week, I shared some lupin love with my Chicken, Ricotta and Spinach Lupinsagne, a pretty darn delicious dish. Lupins are almost 40% protein and 40% fibre, with just a little carbohydrate and fat, which makes them a nutrition powerhouse.

To me, it seems a natural progression to go from savoury to sweet and throw them into Choc-Chip Cookies. This recipe has been scribbled on a piece of worn paper for many years in my recipe folder and if I don’t make them most weeks, there is the threat of a riot in my house. I don’t know whose recipe this was originally but if was you, thank you from the bottom of my heart.

Aside from the chocolate, the vital ingredient in these Choc-Chip Cookies are the oats. The oats give the cookies a soft chewy texture that matches perfectly with the gooey yumminess of dark chocolate. By the way, don’t be tempted to use milk chocolate as it makes the cookies too sweet and without flavour contrast. For this recipe I substituted The Lupin Co. lupin flakes for the exact amount of oats and the result was exactly the same – delicious. Oats are also a nutrition powerhouse but the lupins have significantly more protein and fibre. This is so important in a Choc-Chip Cookie!
Of course, Choc-Chip Cookies are not designed to be an everyday food (especially in the size that I seem to make them) but as a treat they are divine. The extra protein and fibre in the lupins do fill you up more than the average biscuit and they can also be a handy recovery snack post training (although not required after a walk around the block just in case you were wondering).

Choc-Chip Cookies

Ingredients
125g poly/monounsaturated margarine or butter
175g good quality dark chocolate (70% cocoa), roughly chopped
1 teaspoon vanilla essence
1 egg
1/4 cup brown sugar
1/4 cup caster sugar
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 and 1/4 cups lupin flakes

Method
Preheat the oven to 170 ºC. Line two baking trays with baking paper.

Using electric beaters, beat butter/margarine, sugars and vanilla until pale and thick. Beat in egg until just combined. With a wooden spoon, fold in the lupin flakes and then the sifted flour, baking powder, bicarb soda and then fold the whole lot in. When almost done, gently fold in the chocolate until just combined.

Scoop heaped tablespoons of the mixture about 5cm apart onto the prepared trays, flatten down a little and then bake for approximately 10 minutes or until golden. Don’t worry of the cookies feel or look soft, as they will get crisp when cooled (it is hard to wait but worth it I promise).

Nutrition in the News

In the early part of the year, it shouldn’t be surprising that nutrition and well-being is at the top of the list in the media. Many of us may have been lured into making those rash New Years Resolutions, which lasted for a couple of days at the most and yet, we are still looking for ways in which we can boost our health and well-being. Thats a good thing. I have been doing some writing and contributing for various publications over February and some of the nutrition in the news below might just contain the tip that can help prepare you to do amazing things. This year is the International Year of Pulses and we are not talking about whether your heart is beating, but those little nutritious treasures such as baked beans, lentils, chickpeas and their friends. You can see what I had to say about them as a Bowel Cancer Australia Ambassador here. You might also like to check out the resources of Pulse Australia and grab some recipes here too. The school year took off with a bang a couple of weeks ago in Western Australia and ‘Today Tonight’ ran a story on an innovative concept called BakeSw@p – initiated by a group of women and mum’s at a West Australian primary school.  Each parent registered with BakeSw@p brings a plate of their own healthy snacks for school, meets at the designated meet-up spot and swaps their own kids snacks with other parents. Each family then takes home a variety of healthy school snacks for the week.  The story than ran on Channel 7 a couple of weeks ago, generated huge interest – I always love hearing about people being engaged in improving the health of their children by home cooking and limiting the use of prepackaged foods.  You can check out the segment here and what BakeSw@p are all about here. Lastly, lets not forget the annual issue of getting back to work after taking a festive break – this one can most certainly be a tough gig. Getting traction and enthusiasm can be all too elusive at the beginning of the year but never fear, there are ways and means to enhance our focus and concentration while at work. My article over on WatchFit runs through some strategies to do just that – you can take a look here. Not all news is bad right?    

Magic Bean

Legumes and I are good friends from way back.  We get together 3-5 times every week and I share the love between baked beans, cannellini beans, chick peas, kidney beans, lentils and others. We are friends because I know that legumes and beans are a great way of adding fibre, protein, Vitamin C and resistant starch to my diet. I love that research shows resistant starch can promote intestinal health and may play an important role glucose and energy management. For those of you who don’t enjoy legumes such as baked beans and other dried or tinned varieties, my friend Belinda may have delivered a solution to get you into the market.  Last week she dropped off five little chocolate cupcakes that at first glance just looked plain delicious.  But these weren’t just ordinary cupcakes. These little morsels of chocolatey yumminess contained legumes as their base along with antioxidant rich cacao. I was sold at hello and they delivered with amazing texture and taste.  My children and husband still have no clue they are still raving about cupcakes that are full of magic bean goodness. Belinda kindly shared the recipe, originally from CleverCook who develops Thermomix recipes.  I don’t have one of these wizzy machines and they work just as well in a blender.  The recipe makes 12, with each iced cupcake containing 180 calories. It’s good to know that when having a treat like this, you get a boost of nutrients to go with it.  Go try them, I dare you.

Magic Bean Chocolate Cupcakes

440g can kidney beans, drained 1 tablespoon water 1 teaspoon vanilla extract 70g raw cacao powder 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 125g butter or poly/monounsaturated margarine 5 eggs 140g sugar 1. In your blender or Thermomix, puree the beans, water, 1 egg and vanilla until smooth and set aside 2. Beat the butter and sugar together until pale and creamy. 3. Add the remaining eggs and beat well followed by the bean mixture, cacao powder, baking powder and bicarb, beating to mix to a smooth batter 4. Pour mixture evenly into 12 cupcakes papers and bake for 20 minutes until firm to the touch.