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).

Chicken, Ricotta and Spinach Lupinsagne aka Lasagne

Lasagne gets me thinking about Italy, cheesy sauce, accordion music and red and white checked tablecloths. You might not have exactly the same vision but lasagne is a true crowd pleaser and one of those dishes that just makes you sigh with happiness doesn’t it?

Traditionally, lasagne can be loaded with béchamel sauce (delicious yes but high on the fat side of things), sheets of pasta and cheese upon cheese.
That might seem like a good thing (and as an occasional food, it really is) but for an everyday kind of dish, a few tweaks is all it takes to bump up the protein and reduce the fat, to tick the nutrition boxes and turn it into the ideal recovery meal post exercise.

Perfect timing because there is a new protein rich kid on the block, which packs a serious nutrition punch. This little goodie is the humble lupin – a unique legume that contains 40% protein, 40% fibre with a small amount of carbohydrate and fat and is completely gluten free. 85% of the world’s crop of lupins is grown in Western Australia which is pretty cool. Yay for the sandgropers.

So after a bit of experimenting, I have concocted Chicken, Ricotta and Spinach Lupinsagne and it tastes fantastic! This recipe is high in protein and fibre and is packed full of vegetables and flavour. It uses lupin flakes produced by The Lupin Co. which are so versatile and have so much to give our bodies, including a protein punch.

Chicken, Ricotta and Spinach Lupinsagne

Ingredients
1-tablespoon olive oil
1 onion, finely diced
2 x cloves fresh garlic, minced
2 medium carrots, grated
1 large zucchini, grated
1 x 400g tin canned, diced tomatoes
20 basil fresh leaves
500g lean chicken mince
1-cup chicken stock
1-cup lupin flakes
1kg reduced fat ricotta cheese
150g baby spinach leaves,
2 eggs, beaten
5 x fresh lasagne sheets
2 tablespoons Parmesan cheese, finely grated

Method
Cook the onion and garlic together in the oil until golden brown and then add the chicken mince and stir until cooked through.

Add the carrot, zucchini, tomatoes, chicken stock and basil, bring to the boil and then simmer for 15-20 minutes until the mixture is reduced a little. While the mixture is simmering, cook the lupins in boiling water and cook for 3 minutes and then drain and rinse in cold water. Just before you take the chicken mixture off the heat – add the cooked lupins and stir well.

Meanwhile, place the spinach leaves in a microwave proof bowl into the microwave and cook for 1 minute until wilted slightly. Once cooled, squeeze out excess water and add to the ricotta along with the beaten eggs. Stir the ricotta mixture until smooth.

Spray a large lasagne dish with cooking oil and place some of the mince mixture on the bottom of the dish followed by lasagne sheets to fit and then half of the mince mixture on top of this followed by half of the ricotta mixture and repeat these steps once more finishing with the ricotta layer.

Cover with foil and cook in a moderate oven for 30 minutes, remove the foil, sprinkle with the Parmesan cheese and cook for a further 15 minutes.

Nutrition Per Serve:

Energy 312 calories, protein 27g, fat 12g, carbohydrate 19g, fibre 8g

This Lupinsagne is perfect for an everyday dinner and also a great recovery meal post exercise.

Watch this space for more lupinlicious recipes.

Buon appetito!