Healthy 10-Minute Tart Cherry Chocolate Chip Oatmeal Cookies

No pictures of these babies – I made a small batch ate them up too fast!

It’s no secret that I have a sweet tooth. The last day I didn’t have dessert was…. haha yeah right. I’ve gone through enough Ben & Jerry’s this semester for all the heartbroken girls in all of the chick flicks since 1990. Seriously, it’s a little pathetic. This morning I was craving sweets, and so I figured if I made something healthy, I can eat them before noon, right?

So, I checked the cupboard and saw what I had to work with. I had some quick-cook steel cut oats, a little bit of flour, some semi-sweet chocolate chips, and dried cherries my mom sent me in my Easter care package. Steel cut oats are a great source of fiber, chocolate has antioxidants (and makes everything delicious), and cherries have kick-ass anti-inflammatory properties, perfect since I am nursing a mild hamstring injury.

On top of that, I kept the sugar and fat amounts really low to make the cookies even healthier.

No recipe in hand, I tried to concoct something that tasted like a cookie. I preheated the oven while I was in the shower, and baked the cookies while I did my makeup, and so the whole process took up maybe 2 minutes of my day.

Ingredients

  • – Steel Cut Oats (half cup)
  • – All- Purpose Flour (half cup)
  • – Dried Cherries (however much you like)
  • – Chocolate Chips (whatever ya like)
  • – 1 Egg
  • – Sweetener of Choice (I used a little bit of honey and a little bit of sugar) (maybe a tablespoon or 2 of each)
  • – Cinnamon
  • – splash of Kahlua (or substitute Vanilla Extract)
  • – Vegetable Oil (or butter/fat of choice) — maybe a tablespoon or two
  • – pinch of salt
  • – pinch of baking powder

— This made a small portion, about 2 decent sized cookies and a little over a third of a 9×9 pan of cookie bars. For a group, double recipe —-

Directions

Stir everything in a bowl. Roll into cookies or spread across pan to make cookie bars. Eat them all and don’t feel guilty.

Arugula & Parmesan Ravioli with Mushrooms and Arugula

We all fall into funks sometimes. Little bumps along the road that jolt our tired minds and bodies just enough to make us realize that Netflix and online window shopping are no longer providing ample outlet for our “me-time.” You realize that your free time should be spent doing something you love. A hobby, so to say.

I recently had one of these moments. I finally finished gossip girl, and now my inner 16-year-old girl is content. I flew through House of Cards Season 2 weeks ago. And Orange is the New Black doesn’t come back out until June. Instead of searching for another show to binge on, I decided to take my free time and do something reasonably useful with it – do two things I love, but haven’t been doing nearly enough: Cooking, and writing.

So, I looked in my fridge to see what I had and I came up with…

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Seven Ingredients. Fifteen Minutes. One Easy, Delicious Meal.

Arugula & Parmesan Ravioli with Mushrooms and Arugula

Ingredients:

  • Ravioli (I used Trader Giotto’s Arugula & Parmigiano Reggiano Ravioli)
  • Olive Oil
  • Garlic
  • Mushrooms (I used Baby Bella)
  • Fresh Arugula
  • Parsley
  • Salt & Pepper

Directions:

Bring a pot of waiter to boil. While waiting, heat olive oil in a pan. Throw in some garlic and a handful or so of mushrooms. Sauté, flipping and stirring impatiently. Decide water is taking too long to boil. Put lid over pot. When water is boiling, add the ravioli. Cook 3 minutes, or follow the directions on package. Drain ravioli, then put back in pot. Toss with mushroom, garlic, olive oil, parsley, salt, and pepper to taste. Plate and top with fresh arugula. Wah-lah! Bon Apetit! Tweak recipe as you like.