This weekend, I was feeling a bit blue. So, I did what I always do when the blues hit - I got baking. I wanted to make a variation on a peanut butter cookie, because 1) I love peanut butter cookies, and 2) I wanted to try my natural peanut butter to see if the cookies turned out differently from what I get when I use my usual Jif.

I decided to do a jumble-sort of peanut butter cookie. I added oats, coconut, dried cranberries, and white chunks to the usual cookie recipe that I use. In addition, I cut the amount of butter used by one tablespoon. I probably totally made up for that with the coconut, but I wanted to see if the smaller amount of fat would make a difference in the cookie’s texture. Verdict? It was the same light, crisp cookie. My family wholly approved.

Peanut Butter Jumbles

Preheat oven to 375
1/2 cup, minus 1 TB of unsalted butter
1/2 peanut butter, either natural or traditional
1 - 1/4 cup of flour
1 cup white baking chips or chunks
1/2 cup of brown or raw sugar
1/2 cup oats
1/2 cup coconut
1 egg, large
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt, I use kosher
*Optional - 1/2 cup of dried cranberries or cherries

Cream butter and sugars together with mixer until smooth. Add egg, vanilla, mix, then baking powder, baking soda, salt. Add flour, 1/2 cup at a time, beat until smooth. Stir in oats, coconut, baking chips, and optional dried fruit.

Take a spoon of dough (about 1 inch diameter)  and shape it into a ball in your hands. (Refrigerate dough, it’s it’s hard to handle, chilled do stacks stuck together better). Place on a cookie sheet (line the sheet with parchment paper if you want, it’s easier at clean-up time), then use a fork to push dough down. Make criss-cross marks with the fork, tines one way, the lift, and place them down across the first set.

Bake the cookies in a 375 oven for 8-10 minutes. I go for the higher number of minutes, because I’m a fan of browned cookies.

Makes approximately 38-40 cookies.

Image credit: Michelle Smith

Think Geek has this great gadget for making your own peanut butter (or other nut butters) right at home.  What does peanut butter need to have in it besides peanuts?  Maybe a little salt, if you’re like me.  Maybe nothing but peanuts if you have salt issues.  But who the heck needs added sugar, polyunsaturated fats, fillers, and preservatives?  No one.

With contaminated peanut butter in the news so much lately, who needs to take the chance?

Image: Think Geek

There’s a commonly held perception that eating organic is difficult and costly, but that’s not the case, especially if you make small changes here and there rather than a major, comprehensive dietary overhaul. New York Times health blogger Tara Parker-Pope lists these 5 foods as great places to start:

1. Milk (I like Horizon)
2. Potatoes
3. Peanut butter
4. Ketchup
5. Apples

Need some more guidance? Check out these resources:

• Eating Fabulous
• Veggie Chic

And be sure to leave your tips in the comments!

Contents © Copyright 2007 Kristen King

Thanks to FitBuff.com for this great list of 10 protein-filled foods that should be part of every diet. And there are even some great choices for you vegetarians in the group.

1. Chicken Breast
2. Turkey
3. Tuna
4. Salmon
5. Eggs
6. Milk
7. Cottage Cheese
8. Almonds, Peanuts, Cashews
9. Peanut Butter
10. Yogurt

Visit the original post for more info on portion sizes.

Contents © Copyright 2007 Kristen King

I’m kind of picky when it comes to sweet stuff, but I always love a healthy treat that only feels sinful. Check out this great recipe, which I pried out of my mother’s hands a few years ago. (And funny story: the first time I made it, I forgot the sugar. Be sure to include all of the ingredients.)

My Mom’s Delicious Peanut Butter Rice Pudding

*Preheat oven to 450*

• 2-3 cups of cooked rice
  Lively Tip: Use brown rice instead of white for some extra fiber.
• 3 eggs
  Lively Tip: Go organic with brown eggs from free-range chickens
• 3/4 to 1 cup sugar
  Lively Tip: Substitute raw local honey for sugar.
• 3/4 to 1 cup chunky peanut butter
  Lively Tip: Make your own sugar-free, all natural PB at your local organic market or Whole Foods grocery store.
• Handful of raisins
  Lively Tip: Mix regular raisins with golden ones for a tasty flavor combo.
• 1/2 teaspoon cinnamon

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Remember how good food was when you were a kid? You know, back when eating wasn’t stressful and mom made everything just the way you liked it? Well, it’s time to return to that state of eating. Here are 5 yummy snacks that will bring out the kid in you and nourish the woman you are today.

1. Chocolate milk (the kind you make yourself). According to a study published in the American Dietetic Association in 2002, kids who drink flavored milk (think Quik and Ovaltine) consume more calcium and fewer empty calories, with no additional sugar or fat, compared with kids who don’t drink flavored milk. (I learned this one when I busted out the Chocolate Quik and marshmallows to make some hot chocolate today.)
2. String cheese (the real stuff). It’s all about calcium for women, and string cheese is a delicious and easy way to get some, along with protein, when you’re on the go. I love Sorrento’s Reduced Fat Mozzarella Stringsters.

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