Saturday, July 22, 2017

Salted Caramel Chocolate Chip Cookies

I have partnered with Dannon to help promote Oikos. I have been compensated for my time commitment to review Oikos.  However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you to Dannon for partnering with me on this blog post. These cookies are so, so, sooo delicious, and I hope that you love them as much as I do! As always, thank you for supporting CNC! 

You guys know that I have quite the sweet tooth, but I’m all about balance too. I mean, hello, this blog is called Carrots ‘N’ Cake for a reason! 🙂 I’ve tried to perfect the “better-for-you” cookie for years now, but, as you can imagine, there’s a fine line. A cookie should taste like a cookie, but if the ingredient combination is too healthy, it may not taste so great. Well, after lots of recipe testing, I found just the right combination! And, holy cow, it’s delicious! Salted caramel combines with sea salt to create a truly wonderful flavor combination. Add in a few chocolate chips, and you’ve got a delicious cookie that satisfies your sweet tooth!

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My recipe for Salted Caramel Chocolate Chip Cookies features the salted caramel flavor of Oikos Triple Zero Greek Nonfat Yogurt. The Oikos Triple Zero Greek Yogurt is high in protein (15 grams per 5.3 ounces), has 0 fat, 0 added sugar, and 0 artificial sweeteners. I absolutely love it for a post-workout snack (it’s amazing mixing into a smoothie) or late-night treat. Oikos Triple Zero is super convenient as a portable snack before or after my workouts – I just toss a container along with a spoon into my gym bag. Unless I’m out and about for a long time, I don’t worry about its temperature because I eat it right before or right after my workout.

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Besides being totally awesome on its own, the salted caramel Oikos Triple Zero Greek Nonfat Yogurt  is the perfect ingredient in these cookies because it makes them incredibly soft and full of flavor. And, bonus, dairy protein is comprised of 80% casein (20% whey), which breaks down slowly and can help with muscle recovery when consumed before bed. Now there’s a great reason to consume cookies before bed!

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Salted Caramel Chocolate Chip Cookies

Makes 12 cookies

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine ingredients in a mixing bowl until smooth.
  3. Use a tablespoon to portion batter onto a prepared baking sheet. Sprinkle with sea salt.
  4. Bake for 10 minutes.
  5. Remove cookies from oven and allow to cool slightly before serving.
  6. Try not to eat them all in one sitting! 🙂

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Macros: P 3 C 8 F 5

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Salmon with Pistachio Pesto

Inline_Salmon with Pistachio PestoThis dairy-free pesto is heavy on pistachio nuts and light on basil. Spiked with garlic and lemon zest and blended together with olive oil, this is a thick, rich sauce that’s more than a little addictive. It’s tempting to eat this pistachio pesto with a spoon, but it’s even better slathered over fatty, pan-seared salmon.

This recipe couldn’t be easier, and it magically transforms a simple salmon dinner into something extra special. Make this, and you’ll feel like a talented chef instead of a home cook who’s stuck in a rut of salmon dinners that are just ho-hum.

With a few variations, this pistachio pesto can lead you to other amazing meals, too. Add a dash of red pepper flakes, and serve a spicy version of the pesto with roasted pork. Use parsley, instead of basil, for a new flavor. Or, thin the pesto out with full-fat Greek yogurt, and drizzle it over roasted vegetables.

Like any nut, pistachios are best enjoyed with a little self-control. Don’t worry, this pesto is so rich you aren’t likely to overindulge in one sitting. That said, pistachios aren’t really a nut to fret over, unless you have an allergy. They’re pretty low in phytic acid, a potent source of prebiotic fiber, and can reduce the glucose response to carb-rich meals.

Not that this is a carb-rich meal. Quite the opposite, actually. Skin-on salmon + pistachio pesto can be a go-to recipe when you want a high-protein, high-fat meal that’s also high in flavor.

Time in the Kitchen: 20 minutes

Servings: 4

Ingredients

pesto ingredients

  • 1 1 ½ pounds skin-on salmon fillet, cut into 4 pieces and seasoned with salt (680 g)
  • 1 tablespoon avocado oil (15 ml)
  • 1 cup raw pistachios (150 g)
  • 1 small garlic clove, pressed
  • 1 teaspoon lemon zest (5 ml)
  • 2 heaping tablespoons finely chopped or thinly sliced basil (30 ml)
  • 1/2 cup extra virgin olive oil (120 ml)

Instructions

Pistachio Pesto

Blend the pistachios, garlic and lemon zest in a food processor until very finely ground. With the blade still going, slowly pour the olive oil into the food processor and blend just until combined. Add salt to taste. Set aside.

Preheat oven to 350º F/176º C

Heat avocado oil in an ovenproof skillet over medium-high heat.

Place the salmon in the hot skillet, skin side down. Once the fillets are in the pan, do not move the salmon. Cook about 5 minutes, pressing down on the salmon once or twice with a spatula to press the skin against the hot pan.

Put the skillet into the oven. Cook 4 to 6 minutes more, depending on the thickness of the fish.

Serve the salmon warm or at room temperature, with pistachio pesto dolloped on top.

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