Kim Dannies: Lifestyle & Adventure writing

Just Say No To Jelly Belly
December 11, 2008

Would you like to forego that ‘bowl full of jelly’ feeling come Hanukah-Christmas-Kwanza morning? Then don’t succumb to the seasonal eating mentality of “to hell with it, I’ll start after the holidays.” Now is the time to recommit to healthy lifestyle choices, even as we fa-la-la-la our way through the kitchen spreading joy and peanut brittle. This means regular cardio and core exercise, lots of water, and whole foods rich in nutrients and low in fat and sugar. (A nap-for–no-reason is also a good idea.)

I’m no food-Scrooge and plan to indulge at parties, but making mindful choices to balance each day is the best present I can give myself, and my family. For a quick and healthy meal nothing beats freshly toasted quesadillas on Joseph’s flax and oat bran tortillas; load them with black beans, brown rice, lots of wilted fresh spinach, and a bit of cheese or lean protein. I also love the Fage brand of Greek-style yogurt. The 0% fat container is 8 ounces and 90 calories of dreamy cream and it’s readily available at supermarkets. The mouth-feel is so rich I can eat one for lunch and feel completely satisfied (unlike other yogurts that leave me feeling like I just got a lump of coal in my stocking.) The yogurt is delicious on a baked sweet potato with steamed broccoli, or as a topping for fresh fruit.

Planning ahead for hunger pains is a huge factor in making smart choices. I always keep a small bag of trail mix in my car, along with Minneola’s or grapes, and cans of V-8 juice and water. These items come in really handy when I’m busy running errands and need a quick fix. One of my most successful seasonal tricks is a spicy vegan cookie that is loaded with the good stuff, yet tastes like a holiday treat. Try one with a steaming mug of coffee to super-fuel your mornings or late afternoons– it’s the essence of guilt-free luxury. I want wish all of my wonderful readers good luck with their holiday preparations, enjoy every moment of this precious season. And each time you belly laugh with joy– may it be with abs of steel.

Vegan Power Cookies
makes 30 cookies
Preheat oven to 375 degrees

In a large mixing bowl combine the following with a wooden spoon:
29 ounces of canned pumpkin (not prepared pie filling)
1/2 cup canola oil
2 ripe mashed bananas
3/4 cup brown sugar
½ cup molasses
1 tablespoon vanilla
½ teaspoon, each, ginger and cinnamon
1 teaspoon cloves
1 ½ cups ground flaxseed meal or wheat germ
2 teaspoons of baking soda
¾ cup tiny carob chips (or chocolate chips)
3/4 cup dried cranberries and blueberry mix
3/4 cup shredded coconut
¾ cup crushed walnuts

Fold in without over mixing: 3 cups old-fashioned style oats
4 cups King Arthur's White Whole Wheat Flour

Dollop cookies onto 4 parchment-lined baking sheets, making 30 cookies. Bake 18 minutes. Cool. Freeze in small batches until ready for use.

Nutrition Information: 135 calories/ 13 grams of fat/ 15 grams fiber

Base cookie: 90 cals and 9.8 gms of fat
if you add coconut- add 7 calories and 1 gram of fat /cookie
If you add almonds- add 146 cal and 14 gms fat /cookie
if you add walnuts- add 19 calories and 1.9 gms fat/ cookie
if you add carob chips- add 13 cal and 1 gm of fat /cookie
if you add cranberries- add 10 calories and 0 fat/ cookie
if you add blueberries-add add 2 calories and 0 fat/cookie

According to Dr. Deb Norton, who prepared the analysis, it is important to remember that each cookie has 15 grams of fiber (“fantastic!”) and the fat is all heart healthy fat, so the fiber content basically cancels out any issues about the fat content. Yipee!