Oatmeal Power Cookies

Oatmeal Power Cookies

These little cookies are packed with lots of nutrition and are guaranteed to fill your tank. I make a double batch, so I can have plenty available for my family of five who are constantly on-the-go. I pack 2 to a bag and freeze them, so my husband and children can each grab a bag when they’re heading out the door for a healthy snack later in the morning. Perfect with a nice cup of hot tea or coffee…and a great finish after that workout!

Dry Ingredients

  • 1 cup Old Fashioned Oats
  • 1/2 cup Rice Flour (you may use other flours, such as white, wheat, oat, etc.)
  • 1/2 cup Pepitas (pumpkin seeds) (I usually use raw, unsalted* (sunflower seeds or any type nuts are good, too))
  • 1/2 cup Craisins (any dried fruit will do)
  • 1/4 cup Flaxseed, ground
  • 1 Tbsp Chia seeds
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder

Wet Ingredients

  • 1/2 cup Unsweetened Applesauce
  • 3 Tbsp Honey
  • 3 Tbsp Butter, melted (Or coconut oil)
  • 2-3 Tbsp Oat Milk (Or any milk…Rice, Cow’s Grass, Soy, etc.)
  1. Preheat Oven to 325 degrees. Line a cookie sheet with parchment paper or if a Silpat Mat (I highly recommend these wonderful mats…they REALLY do prevent sticking and you don’t have to keep messing with parchment paper and clean up is a breeze! And, no, I am not getting paid to say this ;))
  2. Gather all of your ingredients.
  3. Combine all of the dry ingredients in a large mixing bowl: Oats, flour, Pepitas (seeds/nuts), Craisins (dried fruit), Chia Seeds, Flaxseed, Cinnamon, Salt and Baking Powder.
  4. Mix well.
  5. Add the wet ingredients one at a time to the dry ingredients, mixing well after adding each one. I usually start with the applesauce, then the honey, butter and lastly the milk. The consistency will be somewhat sticky.
  6. Next, using a medium-sized cookie scoop (holds 1.5 Tbsp), scoop out the dough onto the lined cookie sheet. Gently press the cookies down with the palm of your hand to help flatten them out a little bit – these cookies do not spread out like normal cookies.
  7. Bake for 15-18 minutes. You want these cookies to be somewhat soft.


Caesar Salad with Chicken & Pasta

Caesar Salad with Chicken & Pasta

I whip up a large batch of this yummy Caesar Salad quite often during the Summer months, so my family can graze on it at will. I sometimes make it without the chicken for a lighter version and sometimes I substitute shrimp for a little bit of a change. My family loves the dressing so much that I make an extra jar of it for our regular salads and for dips. Enjoy!

For the Dressing:

  • 3/4 Cup Mayonnaise (I prefer Hellmann’s)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced garlic
  • 2 Tablespoons lemon juice (fresh or bottled)
  • 1/3 Cup Parmesan cheese, shredded
  • 1/2 teaspoon pepper, freshly ground

Remaining Ingredients:

  • 8 oz. uncooked pasta (I usually use Fusilli or Rotini)
  • 2 bunches Romaine Lettuce (I also use Green or Red Leaf Lettuce when Romaine is not available)
  • 2-4 Cups Chicken Breasts (Or precooked Rotisserie chicken when in a rush)
  • 1 Bag Croutons
  • Parmesan cheese, shredded

Making the Caesar Dressing

  1. In a medium-size bowl, whisk together the first five ingredients until well blended. Then add in the Parmesan cheese and pepper, mix and place in the refrigerator while preparing the rest of the salad.

Making the Pasta, Chicken & Greens

  1. Cook pasta according to the directions on the box for al dente (usually about 7-10 minutes boiling time. Rinse in cold water, drain well and dump in a very large serving bowl (see photo).
  2. While the pasta is cooking, boil the chicken breasts in water (usually takes about 15-20 minutes). Once cooked, remove and shred with two forks into bite-size pieces. This may be done ahead of time, so the chicken can be cooled in the refrigerator. Add to the pasta in the large serving bowl.
  3. Wash, dry and chop lettuce into bite-size pieces and add to the pasta and chicken in the large serving bowl.
  4. Lastly, add the Caesar dressing over the pasta, chicken and lettuce. Toss well to coat evenly.
  5. Sprinkle some shredded Parmesan Cheese and croutons over the top before serving.
    Bon appetit!


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