Thursday, May 5, 2016

Monday, May 2, 2016

20---Soft Toasted Coconut Oatmeal Cookies {Lemon Buttercream Whoopie Pie Option}



There has been such good press about the medium chain triglycerides in coconut lately that this hardly seems like it should be a 20.  

But with butter, processed flour, and sugar, alas, it is.  Sigh.

MCTs are not absorbed in the same way that other fats are in our bodies, and they are processed differently.  Therefore, they will not likely increase your cholesterol in the same ways that other fats may.  Check out more info here.

I still say use moderation with coconut, as it is still high in saturated fats.  However, the more research that comes out about the benefits, the more I turn into a believer!

Soft Toasted Coconut Oatmeal Cookies
Makes 28 large cookies

2 cups old fashioned oats (rolled oats)
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup white sugar
1 cup brown sugar
1 cup butter, softened
2 eggs
1 tsp pure vanilla extract
1 cup coconut, toasted until lightly brown in a nonstick pan over medium heat

Preheat oven to 350 degrees.  In a large mixing bowl, combine butter and sugars, and mix until smooth.  Add eggs and vanilla and mix until incorporated.

In a smaller bowl combine oats, flour, baking powder, baking soda, and salt.  Add dry ingredients to butter mixture and mix until combined.  Add 3/4 cup coconut and mix again.

On a baking sheet lined with parchment paper, scoop 2 Tbsp cookie dough into small balls, leaving 2" in between each ball (the cookies do spread quite a bit). Top each ball with flakes of remaining coconut.

Bake for 12-14 minutes, or until lightly brown around the edges.  Remove from the oven and allow to cool for 3-4 minutes before transferring them to a rack to cool. 

Optional Lemon Buttercream
Will fill 14 whoopie pies

3 Tbsp flour
1/2 cup milk
1/2 cup sugar
1/2 cup butter, softened (not quite at room temperature)
1 tsp lemon extract

In a small saucepan over medium heat, combine milk, flour, and sugar.  Whisk as mixture comes to a low boil, then reduce heat to medium low.  Continue to whisk until a smooth pudding is formed.

Transfer mixture to a bowl and place in the refrigerator for 20-30 minutes to cool.

When mixture is cooled, place butter into a mixing bowl and beat for 2 minutes.  Add pudding mixture and lemon extract. Continue to mix until well combined and fluffy.

To make whoopie pies: Place 2 Tbsp frosting on a cookie, spread evenly and top with an additional cookie.

Monday, April 25, 2016

Rosali Tea Trial {Discount Code too}

Tea has a glorious history that spans thoughout the entire world.

This soothing beverage does have medicinal purposes, and you can read up on this the latest research review in this fantastic article from Berkley.

And now you can experience a large variety of teas from around the world with relatively no decision making on your end.  Sound like your jam?

Rosali Tea is a lovely company with a fantastic concept.

New varieties and flavors of teas delivered to your door monthly.  

Need a gift for mom?  Look no further.  Want to reward yourself for kicking that diet soda habit?  This would be perfect.


On their website, you fill out a short survey about your (or your gift recipient's) tea-drinking tendencies, they create a special box based on your tea-drinking frequency and preferences, and they ship it to you (or them) monthly (new varieties each month)!  You can cancel your shipments at any time, and shipping is FREE.  Prices start at just $14.99/month (that's literally less than $1 per cup).

Each box has three premium teas, tea filters, and tips for steeping time/water temperature/ etc for each tea (I had NO idea that this differed from tea to tea).

The packaging is beautiful!

And the tea is fantastic.

And you can use the code (exclusive to Eighty Twenty readers) LG20 for 20% off of your subscription!

This review was sponsored by Rosali Tea, however the opinions are my own.

Thursday, April 21, 2016

80--- Butternut Tumeric Bisque

Here is my second post utilizing the "magic" spice tumeric! This spice is becoming known as a true anti-inflammatory super power!

Tumeric is bright orange in color and is an ingredient in curry.  It has a mild, nutty flavor. 

Some studies are showing that tumeric may help to prevent some cancers (in epidemiological studies) and may reduce cancer cell growth in already existing tumors.  That's big news for a spice!

Butternut Tumeric Bisque
Serves 4

2 tsp vegetable oil
1/2 large yellow onion, chopped
1 Tbsp minced garlic
2 lb butternut squash, seeded, peeled and cubed (~5 cups)
4 cups low sodium vegetable broth
1 Tbsp ground tumeric
1/2 tsp ground black pepper

In a large soup pot, heat oil over medium-high heat.  Add onion and garlic and sauce until lightly browned.  Add broth, squash, and tumeric.  Bring to a boil, then reduce heat to a simmer.  Cook for ~ 30 minutes, or until squash is soft.  

Use an immersion blender to puree until smooth, or alternatively, transfer small batches to a blender and puree until smooth.

Sprinkle with additional tumeric and pepper, if desired.  Serve immediately!

Nutrition Info per 1 1/2 cups:  156 calories, 3 g fat, 3 g protein, 33 g carbohydrates, 5g fiber

Monday, April 11, 2016

80--- Tumeric Coconut Rice



There is loads of new research on tumeric, and it's becoming known as a true anti-inflammatory super power!

If you're not familiar with this spice, it is bright orange in color and is an ingredient in curry.  It has a mild, nutty flavor. 

Some studies are showing that tumeric may help to prevent some cancers (in epidemiological studies) and may reduce cancer cell growth in already existing tumors.  That's big news for a spice!

Over the next two weeks I will give you two new tumeric recipes to help you to increase your intake!

Tumeric Coconut Rice
Serves 4-5

1 1/3 cups vegetable broth, low sodium
2/3 cup lite canned coconut milk
4 tsp ground numeric
1 1/2 cups brown jasmine rice, rinsed

Combine all ingredients in a saucepan.  Bring to a boil, then cover and reduce heat to a simmer.  Cook for ~30 minutes, or until rice is tender and liquid has been absorbed.

Serve as a side to grilled tofu, vegetables, or chicken!

Nutrition Info per 1/2 cup serving: 222 calories, 3 g fat, 4 g protein, 33 g carbohydrates, 3 g fiber, 51 mg sodium

Monday, April 4, 2016

80--- Bean Puree Pizza Sauce



Confession: we eat a lot of pizza in this house (homemade pizza that is). So I'm constantly looking for ways to health-ify it.

This is just one of those ways. 

Use a bean puree as your pizza sauce and you have added plant protein and fiber to your meal without much effort (and without freaking out the toddlers in your home).

Bean Puree Pizza Sauce
Makes ~ 1 1/2 cups

1 can cannellini beans (or other white bean), no sodium added, drained and rinsed
8 oz marinara sauce (look for no added sugar and lower in sodium)
1 Tbsp minced garlic
5 large fresh basil leaves
1/4 tsp fennel seed
Dash ground black pepper
Dash salt (to taste)

Blend all ingredients in a large food processor until smooth.

Use as you would any other pizza sauce, layering heavily if using uncooked crust to prevent it from drying out.

Nutrition info per 1/8 recipe: 42 calories, 0 g fat, 2 g protein, 9 g carbohydrate, 3 g fiber

Thursday, March 24, 2016

Healthy Easter Leftover Recipes

If you're making a ham for the upcoming Easter holiday, you will undoubtedly have leftovers.  And what will you do with all of those leftover Pinterest-worthy decorated eggs?

Food waste is a weird OCD thing with me.  I must use leftovers! No matter what.  Join me........