December 5th, 2012

Gingerbread People Recipe and Curbing my Sweet tooth

Hi everyone! I’m really excited that there is so much interest in the 5 by the 5th Virtual Race series!

I’m looking into (optional) medals for those of you who are interested, and have a few more prizes to add to the list.  My friend Maria also suggested a hashtag so we can follow each other’s progress.  Let’s use #5bythe5th on Twitter and Instagram when sharing about the races and progress.  Can’t wait to kick it off January 1st, and run with some of you in person!

It’s time for another What I ate Wednesday, with holiday recipes this month! I’m also linking up with Brittany at A Healthy Slice of Life for Munchkin Meals.


 

I’m not sure that cookies are the kind of healthy that Jenn had in mind, but this is our favorite gingerbread dough recipe that I tweaked a few years ago.  It has no white flour or sugar, but I kept some butter as I believe it’s more natural and healthier (in moderation) than the margarine alternatives.  So while it does not constitute a healthy meal, it’s a cookie you can feel pretty good about.  (Sorry, gluten and dairy free friends, I didn’t experiment but I imagine rice flour and coconut oil would be decent substitutes).

Gingerbread People Cookies (print recipe)

  • 4 Tbsp butter, softened
  • 1/2 banana, mashed (or 2 additional Tbsp butter)
  • 1/3 c. honey
  • 1/3 c. molasses
  • 1 egg
  • 2 tsp vanilla
  • 1 tsp grated lemon peel
  • 3 c. whole wheat pastry flour
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cloves
  • Icing and candy of choice for decorating

Blend the butter, banana, honey and molasses in a large bowl.  Beat in the egg, vanilla and lemon peel.  In a separate bowl, combine the remaining dry ingredients.  Gradually add the dry ingredients to the wet, until well combined.  Divide dough into two balls and refrigerate for 30 minutes.

Roll out each ball to 1/4 inch thickness and cut with cookie cutters.  Place on greased baking sheets and continue to roll out scraps until all the dough is used.  Bake for 7-9 minutes at 350.  Cool completely and decorate.

 

We used a simple icing- 1/2 c. confectioners sugar with a tsp of milk.  I spooned it into a ziploc bag, and trimmed one corner for a quick icing bag.  For toppings, we used sprinkles, dried mixed berries and raisins, and (junk food splurge) holiday jellybelly beans.  That was one mess that was totally worth it!

 

Here’s what else we ate yesterday:

[Breakfast: Oats with berries, mila, flaxseed and cinnamon for everyone; Lunch: Salad with beets, shredded carrot, cauliflower and egg with hummus and salsa for me and a Black Raspberry-yogurt smoothie; Hummus-carrot roll up for L with peas and unsweetened applesauce; Snack: Gingerbread cookie and a few toppings for each of us: Dinner: Polenta pizza with peppers and mushrooms, orange and another cookie for me as a late-night snack]

I haven’t talked about the nutrition school lately, but I am happily soaking it all up.  The last week, we spent a lot of time talking about the healing power of love, purpose of intentions and the psychology of positive thinking, as well as nutrition info, counseling techniques and business coaching.

Here’s one practical tip I’m going to put into practice for the holidays in terms of limiting our sweet tooth:

Try filling up with naturally sweet vegetables early in the day so your body will feel like it’s sweet quota is met and will crave less sugar.  Obvious vegetables include sweet potatoes, beets, winter squashes, corn and carrots.  Less obvious is the fact that red radishes, daikon, green cabbage and burdock have a similar effect on the body by maintaining blood sugar levels and reducing sweet cravings.  I’m going to give it a try!

Do you have trouble controlling your sweet tooth? What is your favorite holiday cookie?

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