Seriously healthy cookies!!

A friend brought some delicious coconut chocolate cookies she made last night, I was inspired to play off her recipe and create these delicious, airy cookies that are so healthy, you can even eat them for breakfast!

2 eggs
1 C. almond flour
1 C. shredded coconut
1/2 C. wheat germ
1 tsp. baking soda
1 tbs. cinnamon
3 Tbs. agave or honey
1/4 C. apple sauce
1 mashed banana
3 tbs. oil
1/4 C. dark chocolate chips

Preheat oven to 375. Combine all ingredients in a bowl, mixture will be moist, but if mixture seems too wet, add another 1/2 C. almond flour. Bake on a Silpat mat for 10-12 minutes or until cookies are firm to the touch.

Peach black bean salsa

I did a cooking demonstration at the Westport Farmers' Market yesterday and made a delicious fresh peach and black bean salsa, here's the recipe. Don't forget to register for an upcoming class at www.timetoeat.tv, the new season is listed below.

1 ½ C. peeled diced peaches
2 C. cooked black beans
½ C. finely diced tomato
½ C. diced red pepper
½ finely diced onion
½ bunch cilantro, chopped
2 tbs. olive oil
Juice from 1 lime
1 tsp. honey
1 tsp. cumin
1 tsp. chili powder
Kosher salt to taste
Cayenne pepper (optional)

Combine all ingredients in a bowl, season to taste with salt and add a little cayenne if you like heat!

NOTE- this salsa is delicious on any protein or served as a side salad tossed in with cooked quinoa.

Time to Eat! Upcoming Class Schedule at Christopher Peacock Cabinetry


Sept. 14 Back to School-15 Minute & Make Ahead Meals
Sept. 28 15 Minute Meals
Oct. 12 Hearty Fall Soups
Oct. 26 Fall Harvest Dinner Party
Nov. 9 Easy Dinner Party
Nov. 14 Thanksgiving 101- How to plan for and create a stress-free meal
Dec. 7 Holiday Hors' D'oeuvres and Desserts in a hurry!
Dec. 14 Cookies as Gifts

Curried barley salad

Here's one of the recipes I'll be making at The Westport Farmers' Market tomorrow, Thursday, September 8th from 11-1. Come on by for a taste.


1 C. uncooked pearl barley

2 C. water or stock

1 C. cooked chickpeas (garbanzo beans)

1 C. grated zucchini, drained

1 C. chopped tomato

½ bunch flat leaf parsley, chopped

¼ C. Golden raisins

Juice from ½ lemon

1 Tbs. finely chopped garlic

1½ tsp. curry powder

1 tsp. turmeric

½ tsp. Smoky paprika

2 tbs. Olive oil

Kosher salt to taste

Combine barley and water in a pot with a lid; simmer for 30-40 minutes before fluffing with a fork. Or, try using a rice cooker. Add 2 1/2 cups water per cup of barley.

While barley cooks, combine remaining ingredients in a bowl and stir to combine. Set aside until barley is cooked. When barley is cooked, fluff with a fork and gently combine with vegetables. Season to taste with salt. Salad can be served warm or cold.

Learn more about Nicole Straight and Time to Eat’s cooking classes at www.timetoeat.tv.

Lentil, brown rice soup with turkey kielbasa... Perfect for the rainy weather.

The kids are (finally) back in school and like clockwork, the weather has turned cool and rainy. Today was the perfect day to make a large pot of soup. This is one of my favorite soups to make, and the addition of turkey kielbasa is a great addition. Feel free to omit it for a hearty vegetarian soup.

1 Tbs. olive oil
1/2 C. diced onion
2 C. sliced turkey kielbasa
2 cubes frozen garlic
1 C. rinsed lentils
1 C. uncooked brown rice
20 oz. diced tomatoes with juice
56 oz. chicken or vegetable stock
1 Tbs. balsamic vinegar
1 Tbs. each kosher salt, pepper and Italian seasoning
1 bay leaf
2 chopped carrots
3 stalks celery, chopped

Heat olive oil in a large dutch oven with a lid on medium high heat. Add onion and kielbasa and saute for 4-5 minutes until kielbasa begins to turn golden brown. Add garlic, lentils and brown rice. Stir to combine and add remaining ingredients. Cover and reduce heat to medium low. Cook for 45 minutes. If soup looks too thick, add more stock, taste and add more salt or pepper as needed.