If you’ve been reading Une Vie Saine for awhile, you’re probably already well aware of my obsession with Super Charge Me cookies.

They’re seriously the best, healthiest, tastiest, bangingest (yes, that’s a word) cookies ever. I love good-for-you foods, but I rarely assert that vegan or “healthified” baked goods live up to their butter-and-sugar counterparts. These cookies are the exception. 9 times out of 10, I’d take them over a Toll House chocolate chip one. I make them a few times a month for various occasions, and they always get rave reviews and recipe requests.

I wish I could claim credit for them, but alas, they’re the genius creation of Dreena Burton. And since it’s been awhile since I shared the love, I thought it was time to renew my vows.

Super Charge Me Cookies

From Dreena Burton’s Eat, Drink and Be Vegan

Makes about 12 cookies- I usually double it!

Ingredients:

• 1 cup rolled oats (NOT instant- use the whole oats!)
• 2/3 cup spelt flour (you can sub other flours, but lower gluten ones work best- like whole wheat pastry or all-purpose)
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 2 tablespoons unsweetened shredded coconut (if you don’t like coconut, add an extra tablespoon of oats)
• 1 cup mix-ins (have fun here! I always use chocolate chips, and I also love pecans, walnuts, chopped peanuts, dried fruit, M&Ms, etc.)
• 1/3 cup flax seeds
• 1/2 cup maple syrup (this can also be subbed for melted honey or agave, but it changes the flavor, so play around and figure out what you like)
• 3 tablespoons nut butter (natural almond butter gives them the best consistency)
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons canola oil (melted coconut oil works too, but again, it changes the taste and texture a bit)

1. Preheat oven to 350*F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the oats, flour, sea salt, cinnamon, coconut and mix-ins with a fork.
3. In a separate smaller bowl, mix the flax, maple syrup, nut butter, vanilla and oil until all the chunks of nut butter are gone.
4. Pour the wet mixture into the dry, and stir well until everything is well combined and no dry patches remain.
5. Use a tablespoon (for small cookies) or a 1/4 measuring cup (for large cookies) to drop the cookies onto the baking sheet. They can be rather close, since the cookies don’t spread much.
6. Bake for exactly 13 minutes. Remove from the oven and allow to cool for a minute before transferring to a wire rack to cool.

So, I’m keeping the blog mystery, so to speak: leaving the posts that are relevant, interesting, fun and have a point- and hibernating those random rambles whose silly information mounts up to a lot. Quality over quantity, right?

While doing my blorginization, I stumbled across this recipe that I posted a few months ago in the middle of a dinner post. Homemade peanut butter cups are incredibly easy to make and a total crowd pleaser- they obviously deserve their own post! There are tons of recipes for them out there, but here’s my take on them.

Dark Chocolate Sea Salt Peanut Butter Cups

Yields about 24 mini cups or 12 large ones

Ingredients

•    12 oz bag good-quality semi-sweet chocolate chips (I used Ghirardelli)
•    1 tsp sea salt
•    1/2 cup natural chunky peanut butter, refrigerated
•    2 tablespoons confectioner’s sugar.
•    roasted salted peanuts, for garnish

1. Line 24 mini muffin tins or 12 regular muffin tins with paper liners.
2. In a microwave-safe bowl, melt the chocolate chips by microwaving at 50% power for about 2 minutes, stirring halfway through.
3. Add the sea salt to the melted chocolate and stir very well. Use two spoons to pour a thin layer of chocolate into the bottom of each muffin mold, then place in the freezer for a few minutes to solidify.
4. In a small bowl, combine the peanut butter and confectioner’s sugar. Use a teaspoon to scoop the mixture onto the hardened chocolate.
5. Working quickly, spoon the remaining chocolate over the peanut butter. Top with a few salted peanuts and immediately refrigerate or freeze until solid.

You know the song “Banana Pancakes” by Jack Johnson?

Because of that song, I associate banana baked goods with lazy weekend mornings, surfer guys and ukeleles. Which sounds very appealing in the dead of winter.

So, I went through my NGI recipes and found one for banana muffins. A little tweaking and de-healthifying, and out came this cake- it’s super simple and the perfect thing to cut into on a Sunday morning.

Banana Cake

Yields one 9″ cake

Ingredients:

• 1 stick butter
• 1/2 cup white sugar
• 1 egg
• 1 large ripe banana, mashed
• 3/4 cup + 2 tablespoons white flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 3 tablespoons milk
• 1/4 teaspoon white or apple cider vinegar
• 1/2 teaspoon vanilla extract
• banana slices, for decorating

It’s been years since I ate meat lasagna, so even though I thought it was great, I wasn’t sure how it would stack up for Italian food aficionados. So I had my dad, mom, grandparents and – the true test- my brother try it. The verdict? Turns out this really is the world’s best lasagna. My brother said he wanted to swim in it…I thought I was the only person who felt that way. (For me it’s about frosting though.)

What’s your favorite Italian dish?

The cardinal rule of dinner party cooking is that you’re never supposed to use a new-to-you recipe. So, since I’m throwing a dinner party for some friends in a few weeks, I saw that as an opportunity to bake a cake- never mind the fact that I’ve actually already made it before. I used this recipe for tiramisu cake, only using a homemade cake instead of a boxed mix and doubling the coffee content, then decorated it with a generous amount of coffee liqueur whipped cream frosting (I’m thinking of changing it to buttercream, since whipped cream means it has to stay refrigerated) and edible glitter. It’s amazing.

By the way, let’s just pretend it’s totally normal to spend your Saturday morning being OCD with a piping bag…

Apparently it’s slacker week on Une Vie Saine.

All of the “recipes” I’ve posted have been basically childproof. Infused vinegar? Melted chocolate and graham crackers? And now, rice? 

Pay attention, though. Though this rice is ridiculously simple to make, it’s by far my favorite way to eat the stuff. You see, I don’t really care for it in Asian restaurants, when they bring you a big ball of it to go along with your entree. Cooked grains in general are kind of meh to me; I’d rather have bread or sweet potatoes than quinoa or rice. But this cooking method, albeit incredibly simple, turns boring old rice into an insanely delicious side dish or even breakfast. And with only one ingredient!

(By the way, I realize that I’m not the first person to come up with this concept. This is just the technique and ratios I’ve found work best.)

Coconut Rice

Yields about 4 servings

Ingredients:

• 14 ounce can full-fat unsweetened coconut milk (do NOT use light!)
• 1 cup water
• 1 teaspoon sea salt
• 1 cup short grain white or brown rice

1. In a saucepan over medium-high heat, combine the coconut milk and water and bring them to a boil.
2. Reduce the heat to low. Add the rice, stir once, cover, and let sit for about 45 minutes, or until most of the liquid has cooked in. The rice should have the consistency of cooked oatmeal.
3. Eat immediately. The leftovers store really well in the fridge, and actually taste better the next few days- the coconut makes things kind of gooey and sticky.

Grains- take ‘em or leave ‘em? I think one of the reasons I failed at vegetarianism was because I just don’t love beans or grains…

In case you didn’t already know, it’s Valentine’s Day!

I’m really not a huge fan of this holiday. It’s a nice idea, but in execution I think it’s kind of silly. I’m not single and bitter about it, either; even when I’ve had a boyfriend, all the hoopla just kind of sets you up for disappointment. Valentine’s is kind of like New Year’s- it’s never as good as you think it will be.

That said, there is one quality that redeems the holiday: chocolate. It’s everywhere this time of year. Over the weekend, I decided to make a simple little Valentine’s Day treat to bring into work with me, just to celebrate my favorite food!

S’Mores Cups

Yields 20-24 mini cups

Ingredients:

• 12 ounce package dark chocolate chips (I used Hershey’s special dark)
• 1 cup mini marshmallows
• 3 sheets graham crackers
• 1/2 tablespoon butter, melted

1. Line 24 mini muffin tins with paper liners. Crumble graham crackers into a bowl and stir in the butter, then sprinkle the pieces evenly into the tins.
2. In a microwave-safe bowl on medium heat, melt the chocolate chips a minute at a time, stirring frequently until all the chips are melted. Working quickly, spoon the melted chocolate evenly into each of the muffin cups.
3. Top each cup with a few mini marshmallows. If desired, you can use a lighter to slightly burn the tops of the marshmallows.
4. Allow to set in the freezer for at least 20 minutes. Store at room temperature in an airtight container.

These aren’t particularly fancy or involved, and I’m pretty sure I’m not the first person to come up with the idea for them. However, they are good- there’s just something about the chocolate/graham/marshmallow combination that’s absolutely classic. The mini size makes them perfect for a little treat, or something sweet with your Valentine’s lunch!

Hope your day is filled with lots of love

Edited to add: I forgot to announce the winner of my Valentine’s giveaway! And the winner is…

#16, Jamie!

Congrats love!! Shoot me an email at uneviesaine [at] gmail.com

What’s your favorite Valentine’s candy? Are you eating any chocolate to celebrate the holiday?

Everyone knows that there’s something about restaurant salads that are just better. I’m not sure what it is, but no matter how healthy the menu description makes something out to be, the deliciousness of a fancy purchased salad makes me suspicious. Do they butter the lettuce? Inject the tomatoes with sugar? (Well, depending on the place, I really wouldn’t be surprised.)

I think what it really comes down to is the dressing. Oil and vinegar is good but gets boring, and even the bottled stuff just tastes…bottled. Really good restaurant salads usually have fresh, fun-flavored dressings. That, and they tend to use a lot of it.

While at NGI, we had a class on infusions- oils and vinegars infused with spices, herbs or produce. Those red pepper-infused oils and raspberry vinegars you can get at Williams-Sonoma or Dean & Deluca are actually ridiculously easy and cheap to make, and really take homemade salad dressings to the next level. This particular version is my favorite!

Blueberry Infused Vinegar

Yields about 1 cup

Ingredients:

• 1 cup white balsamic vinegar
• 2 tablespoons honey
• 1 cup fresh blueberries

1. In a saucepan over medium heat, bring the vinegar and honey to a boil.
2. Put the blueberries into a clean, dry glass jar, and pour the vinegar mixture over top of them.
3. Seal the jar well and store in the refrigerator for 1-3 days. The longer you allow it to sit, the stronger the berry flavor and color will be.
4. Strain the blueberries and mix the vinegar with your oil of choice to create a flavored vinaigrette!

Easiest “recipe” ever, right? You can also substitute just about any vinegar, sweetener or berry- white sugar with white wine vinegar and raspberries; agave with balsamic and orange slices. I usually mix mine with good-quality olive oil, but if you’re really feeling fancy, go with something special like walnut or melted coconut oil. The blueberry-olive oil blend is really good with greens, walnuts, cucumbers and more blueberries…

What’s your favorite salad dressing? Have you ever tried making your own?

Whenever it comes up in conversation that I went to cooking school, people always ask what my favorite thing I learned to make is. That’s a tough one- it depends on the kind of food and whether health is a factor- but these cookie bars are always at the top of my list.

I was assigned this recipe on cookie day, and the finished product was a hit with everyone. They’re gooey and rich, but not cloyingly sweet, and the combination of chocolate chips, dried cherries and chopped pecans really gives them a hearty crunch and satisfying texture. Once again, I changed some ingredients and techniques to make them easier to create!

Chocolate Cherry Pecan Squares

Adapted from the Natural Gourmet Institute

Yields 16 squares

Ingredients:

• For the crust:
•    1/2 cup room temperature unsalted butter
•    3/4 cup white sugar
•    1 teaspoon vanilla extract
•    1 cup all-purpose flour
• For the topping:
•    1 cup white sugar
•    1/4 cup all-purpose flour
•    1/8 teaspoon sea salt
•    2 teaspoons vanilla extract
•    2 eggs
•    1 cup roughly chopped pecans
•    1 cup dried cherries
•    1 cup chocolate chips

1. Preheat the oven to 350*F. Generously grease a 9×9″ pan.
2. Using a stand or hand mixer, cream together the butter, sugar and vanilla until light and fluffy. Add the flour 1/4 cup at a time, and continue to mix until well combined.
3. Use your fingertips to press the crust mixture evenly into the bottom of the pan, then bake it for about 15 minutes, or until it’s just beginning to brown.
4. Meanwhile, in a separate bowl, beat together the sugar, flour, sea salt, vanilla and eggs. Stir in the pecans, cherries and chocolate chips.
5. Pour the filling mixture evenly over the pre-baked crust. Return the pan to the oven and bake it for about 25 minutes, or until the edges are brown and the center is firm. Allow to cool completely before cutting!

My parents took these to a Super Bowl party, where they said they were a huge hit, and I can see why. What is it about cookie bars that just feels so much more decadent and fun to bite into than a regular cookie? The cherry/pecan/chocolate combination makes them a little more adult and wholesome than your regular 7-Layer bars…or, in any case, you can just tell yourself that when you go back for thirds

And the very serious question of the day: cookies or cookie bars? 

The ironic thing about all of these Natural Gourmet recipes is that I’m actually de-“naturalizing” them in my replications.

With the current obesity and general poor health problems in the US, there’s a huge argument to be made for the cost of maintaining a truly healthy diet. Organic vegetables are expensive; instant mashed potatoes are not. Free-range, hormone-free meat costs an arm and a leg; Purdue frozen chicken nuggets do not. Maple crystals are stupidly costly; white sugar is cheap. It’s just what is, and it prohibits a lot of people from making good choices.

For this recipe, I subbed the maple crystals for regular refined sugar, as well as a few other alterations. I’m fortunate that my family has never had to worry about the cost of wholesome food, but I’m still not okay with spending $15 for a few ounces of sugar that gives everything a slight pancake taste. I’d rather spend more money on the stuff I eat regularly- like good-quality meats, organic dairy and fresh produce- and go all out with the unhealthy stuff when baking. I feel like the discrepancy between conventional and organic whole foods is way bigger than between regular and “natural” sugars; after all, none of it is really good for you, and the white stuff tends to taste better.

Okay, so that’s my random little tangent diatribe for the day. Onto the recipe!

Double Chocolate Macaroons

Adapted from the Natural Gourmet Institute

Yields about 2 dozen cookies

Ingredients:

• 1 cup chocolate chips
• 2 large egg whites
• 1/8 teaspoon sea salt
• 1/2 cup + 2 tablespoons white sugar
• 1/2 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut
• 2 tablespoons unsweetened cocoa powder

1. Preheat the oven to 350*F. Line two baking sheets with parchment paper.
2. In the microwave on medium-low heat, melt the chocolate in a bowl, stirring every minute until the chocolate is completely smooth. Set it aside to cool off.
3. In a separate mixing bowl, beat together the egg whites and sugar until they appear white and frothy. Slowly add the sugar in 1/8 cup increments, and continue to beat until soft peaks form.
4. Use a spatula to fold in the vanilla, coconut and cocoa powder. Stir gently until everything is well incorporated.
5. Fold in the melted chocolate, mixing gently until it’s just combined. Don’t over-mix it!
6. Use an ice cream scoop or two spoons to scoop the batter onto prepared cookie sheets. Bake for 15 minutes, or until the cookies are firm to the touch.
7. Remove them from the oven and transfer them immediately to wire racks. Allow to cool completely before eating. These can be stored at room temperature in an air-tight container.

Texture-wise, they’re moist on the inside, but still chewy and grainy, almost crispy. Most macaroons are made with sweetened coconut, so these have more of a crunch to them. They’re perfectly light and poppable too- dangerously addictive!!

Do you prefer coconut macaroons, or the French macarons?