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Vegan chocolate chip oatmeal cookies recipe

A funny thing happens when people start cooking healthful food for family and friends. They feel the need to announce that fact to everyone before serving it. “Ok, guys. Wait until you try this muffin! It’s made with flaxseeds and almond meal and it has no sugar! It’s unbelievable!” Of course everyone else is thinking it’s probably unbelievably bad and unbelievably tasteless. Or students will come to my class and go home very motivated (a good thing) to overhaul the pantry, the refrigerator and the family diet. And even though I urge them not to, they feel compelled to sit the family down and tell them how “things are going to change around here! There will be no more sugar! Or processed snacks! Suzy, spit out that gum. Don’t you know aspartame is the number one food-related complaint to the FDA?” Unfortunately, despite our well-meaning intentions, this strategy rarely elicits a positive response.

On the other hand, I love being able to share recipes that are delicious, easy, and just so happen to be good for you. Take these chocolate chip oatmeal cookies, for example. Using a base of walnuts, maple syrup and a touch of coconut oil in place of butter and eggs, these are just darn tasty and not-so-shabby, nutritionally-speaking.

Valentine’s Day is right around the corner and if your school or office allows treats to be brought in, why not make a batch of these? Like many cookie recipes, you can make the dough several days in advance and keep it covered in the refrigerator. Take it out when you’re ready to bake and scoop it onto your cookie sheets. You can even freeze the cookies unbaked. Arrange them in a single layer on the baking sheet and place the pan in the freezer. Once the cookies are frozen solid, transfer them to an airtight container and keep them frozen until you’re ready to bake. Then just place them on a prepared baking sheet directly from the freezer and add another minute or two to the baking time.

Yes, I know it is so very exciting that they are full of fiber and contain no refined sugar. No animal products either, if that’s important to you. You can even make them gluten-free by using gluten-free oats. But no need to go around saying, “OMG! Try these cookies! They’re gluten-free and they’re VEEE-GAN!” Unless your motivation is to discourage any takers and to keep them all for yourself. Hmmmmm……

Updated June 4, 2024

4.8 from 16 reviews

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Vegan Chocolate Chip Oatmeal Cookies

Author: Pamela

Serves: makes 30 2½-inch cookies

Ingredients

1 ½ cups oat flour
1 teaspoon baking soda
1 teaspoon fine grain sea salt
¼ teaspoon ground cinnamon
2 cups raw walnuts or walnut meal (or cashews/cashew meal or pecan/pecan meal)
3 Tablespoons melted coconut oil or olive oil or avocado oil
1 cup 100% pure maple syrup
2 teaspoons vanilla extract
2 cups rolled oats
12 ounces or 1 ½ cups chocolate chips

Instructions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
*If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery.
Place oat flour, baking soda, salt and cinnamon in a mixing bowl and whisk together.
Place walnuts in a food processor and blend into a fine meal. Add oil, maple syrup and vanilla and process until mixture has the consistency of natural nut butter.
Stir walnut mixture into flour mixture. Fold in 2 cups rolled oats and chocolate chips.
Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets. You can fit 12 on a sheet. Flatten cookies slightly with a damp hand. Bake 13-15 minutes or until cookies begin to brown and tops look dry.
Cool a few minutes and then transfer to wire rack to cool completely.

Guacamole and baked tortilla chips recipe

Do not be under the misconception that because I teach people how to cook healthful food that I myself eat only whole foods all day every day. Didn’t you read about my 90/10 plan? 90% of the time I try my best to eat super high-quality food — as whole and unprocessed as possible. The other 10% of the time (which basically leaves Friday and Saturday nights), I eat whatever I want and I don’t feel bad about it. Want to know what my guilty pleasure is? Nope, not chocolate or candy, not booze or burgers. It’s guacamole and chips. I could eat bowls full of the stuff at any time.

When I moved to California from New York almost 20 (gasp!) years ago, I was introduced to the avocado and guacamole. I couldn’t believe such a wonderful thing existed and I had just had my first taste (like when my husband took my son at 3 years old for his first Slurpee and the boy asked “why I not have this before?”). Creamy, rich guacamole on a crispy, salty chip was my idea of delicious and addictive, especially if the chip was folded over. I was also finding lots of other ways to enjoy avocados — chopped into salads, as a garnish on chili, and my favorite, thin wedges on whole grain toast with or without a slice of lox. Divine, I tell you.

You can imagine the cause for celebration when I discovered that avocados are actually good for you! Really good for you! Who knew that something so creamy and buttery could have loads of fiber, Beta-carotene and minerals, such as potassium, magnesium and iron? While it is absolutely true that avocados are very high in fat, it’s the kind of high quality fat that you want to eat. It is the freshest kind of fat, one that hasn’t been exposed to air or processing and its profile is mostly monounsaturated fat, like the kind found in olive oil. Hooray! Avocados are also loaded with Vitamin E, a very powerful anti-oxidant.

So let’s chow down on the guacamole, right? Well, you’ve heard it before — it’s not the guacamole that’s the problem, it’s what you eat with it that’s a whole lot of trouble. I am referring to chips, especially the kind that are made from genetically-modified corn and fried in some low-quality corn or soybean oil. Do not fret. There is hope! You can buy organic soft corn tortillas and make your own baked chips without a big commotion. I am whipping up a few batches right now in preparation for tomorrow’s holiday. What, you don’t celebrate the Super Bowl?? While you’re at it, check out a great vegetable chili recipe and you’ll be all set for the big day. Go Steelers!

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Guacamole and Baked Tortilla Chips

Author: Pamela

Serves: makes enough for me and only me

Ingredients

guacamole:
4 ripe avocados, peeled, pitted and placed in a medium bowl
juice from ½ a lime or lemon (I prefer lime, but many swear by lemon)
2 Tablespoons minced red or white onion or shallot
½ tomato, diced (leave it out if it's not in season)
¼ cup chopped cilantro
½ jalapeno pepper, seeded and minced or hot sauce to taste
Sea salt to taste (don't skimp, guacamole needs quite a bit)
OR you can do the cheater version (no guilt, of course) and add a few spoonfuls of fresh salsa and salt to the mashed avocados
chips:
2 Tablespoons unrefined, cold-pressed olive oil
6 (6-inch) organic, soft corn tortillas
Sea salt

Instructions

Sprinkle the avocado with the lime juice and mash together in the bowl.
In a separate bowl, mix the onion, tomato, cilantro and hot sauce. Stir into the avocado mixture and season to taste with salt.
Transfer to a serving bowl and serve or refrigerate, tightly covered for a few hours.
Preheat oven to 350 degrees. Place the tortillas on a cutting board. Brush the oil over both sides of the tortillas. Stack the tortillas and cut them in half, then cut the halves in half and one more time to make eighths. Spread the tortillas in one layer on a parchment-lined baking sheet and sprinkle with sea salt. Bake for 15-20 minutes or until crisp. Transfer to a paper towel-lined plate and cool.

avocado tortillas

Vegetable fried rice recipe

When parents struggle with “what to make for dinner,” one tip I like to offer is to find a dish that everyone likes to eat when you go out, and try to make it at home. Fried rice, however, is a food that I thought I could never make at home. I don’t know why it seemed to be out of my cooking league and only something the family could enjoy on the three annual birthday trips to Benihana. But the last time we were there for Mr. Picky’s birthday, I watched in amazement at what it took for our chef to make fried rice — not a lot! I could make this at home! I took mental notes of what was used on the griddle — cold rice, beaten eggs, a few vegetables, soy sauce and a curious creamy spread our chef told me was “garlic butter.” Hmmm…..

Before I gave this a go at home, I needed to check around a bit to see if there was anything else I needed to know. It seems that fried rice is actually pretty straightforward provided you do one very important thing — use cold, cooked rice. Warnings abounded wherever I turned — one can never, ever, possibly even consider making fried rice with fresh rice otherwise you will have a mushy, disastrous mess. One thing you need to know about me is that I am a naysayer. Oh, really? Well I need to see it to believe it. And I that’s how I learned….never to use fresh rice when making fried rice because I’m here to tell you that you will indeed have a mushy, disastrous mess.

Fried rice is something that was invented in order to use up leftover rice and whatever bits of vegetables and meat you have from the night before. It is eaten as a snack in China, never as a meal. Don’t tell my kids, because they’re getting it as an entree. When you add scrambled eggs, peas, shiitake mushrooms and broccoli to long-grain brown rice, you have yourself plenty of protein. I often pack this the next day in a stainless thermos for the kids’ lunch and I have enjoyed it for breakfast as well. It is actually the perfect little meal with protein, good carbs, and some fat for stable blood sugar and long-lasting energy.

Stir-frying anything requires all your chopping to be done in advance since things move so quickly. You can get this out of the way as early as the night before, if you want. If you have leftover rice and all your vegetables are prepped ahead, fried rice can be cooked in minutes. Traditionally in China, the eggs are added with the rice so that the egg coats each grain of rice. I do it a little differently since Mr. Picky doesn’t enjoy eggs yet. I cook the beaten eggs in ghee (a clarified butter great for higher heat cooking) first and then remove them, chop them up and add them in at the end. That way Mr. Picky can pick out all the egg easily.

You can really add whatever vegetables you have on hand and you certainly don’t need to use as many as I do. (The vegetables above were used in fried rice I made for a class where the recipe was doubled.) The key is to dice everything pretty small, about the size of peas, although the broccoli can be slightly larger. That way you can stir-fry them in the wok or pan and you don’t need to blanche them in a separate saucepan. I like washing dishes as much as Mr. Picky likes eggs. If your picky eater won’t go for brown rice, he’ll never know it here. The shoyu is going to change the color of the rice to brown anyway. To make this gluten-free, substitute wheat-free tamari and you’re all set. Vegans can drop the egg, use all sesame oil and still enjoy a high-protein dish. Don’t forget — Chinese New Year begins on February 3rd!

5.0 from 1 reviews

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Vegetable Fried Rice

Author: Pamela

Serves: 6 as a side dish, 4 as a main

Ingredients

2 Tablespoons ghee, divided
2 large eggs, beaten
1 Tablespoon toasted sesame oil, plus more for drizzling if desired
1 teaspoon grated or minced peeled, fresh ginger
2 garlic cloves, minced
4 scallions, sliced thinly on the diagonal
Vegetables:
1 carrot, diced
1 onion, diced
½ cup frozen peas, defrosted
Handful of shiitake mushrooms, stems removed; caps wiped clean and diced
1 head broccoli, cut into very small florets and stems diced, about 2 cups
4 cups COLD, COOKED brown rice, preferably long-grain
2 Tablespoons shoyu or more to taste (I tend to go more)
Toasted sesame seeds for garnish (optional)

Instructions

Heat a wok or large sauté pan over medium-high heat. Add 1 Tablespoon ghee. Scramble the eggs in the pan until cooked through. Transfer the eggs to a cutting board and set aside.
Add 1 Tablespoon sesame oil and 1 Tablespoon ghee to the wok. Saute the ginger, garlic and scallions until fragrant, about 1 minute.
Add the vegetables and sauté until softened. Add the rice and shoyu and toss everything around in the wok until heated through. Chop up the cooked eggs and stir into the rice. Taste for seasoning and add additional shoyu or sesame oil, if desired. Sprinkle with sesame seeds for fun!

Notes

If you are using leftover cooked vegetables or meat, dice them up and add with the rice.

I shared this recipe with Healthy Child, Healthy World!

broccoli carrots eggs ginger onion peas rice

Asian noodle salad recipe

I really don’t think anyone needs another way to get pasta into his or her diet, or peanut butter for that matter, but I can’t help myself here. I taught this Asian noodle salad in a class last year and I still haven’t tired of it. However, the pasta in this dish isn’t just your run-of-the-mill white flour spaghetti, which you certainly don’t need to eat any more of than you already do, but soba. Soba noodles are a Japanese pasta made with buckwheat. Most of the soba noodles I see in the markets are a wheat and buckwheat blend. But you can find ones made with 100% buckwheat, which is not a wheat at all, but a seed related to the rhubarb plant. Buckwheat also happens to be gluten-free, full of fiber and protein and contains a very cool compound called rutin which is helpful in lowering blood pressure.

If you are trying to limit your gluten, I would not only give you a pat on the back, but I would like to encourage you to try the all-buckwheat noodles. Let me just forewarn you of a few things. Be prepared for a much nuttier, more assertive flavor than a traditional noodle, almost earthy. I will say, it works perfectly with a peanut sauce. It is quite a bit more expensive, too, almost $8.00 for 8 ounces. But more importantly, it demands a bit of babysitting when you’re cooking it. There’s a gumminess that leaches into the cooking water that can foam up and overflow all over your stovetop in an instant. One minute you’re stirring your pot diligently but you turn to your daughter to say, “how was your test today?” and the next minute you have a volcanic eruption that puts out the gas flame on your stove. Not to discourage you or anything, I’m just saying this could happen to you if you’re not paying attention.

I love any recipe where I can work in a few more vegetables. Here I went the basic route with some Napa cabbage, a few shreds of purple cabbage and carrots because not much else is in season right now. But I have been know to add in raw red bell pepper strips and cucumber in the Summer and blanched asparagus and sliced raw sugar snap peas in the Spring (Mr. Picky’s favorite). If you’re like me and you don’t think cilantro tastes like soap, you can chop a few sprigs and add that, too. This makes a perfect dish to bring to a potluck since it can be made ahead of time and stays well at room temperature. Your lunchbox radar should be going off right now — perfect for school lunches provided your school allows peanut products. If you can’t eat peanuts, try this with sesame tahini or cashew butter instead. For a gluten-free version, again, look for 100% buckwheat noodles and wheat-free tamari instead of the shoyu.

Chinese New Year is coming up on February 3rd, so look out for a few more posts before then to get you in the spirit!

5.0 from 1 reviews

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Asian Noodle Salad

Author: Pamela

Serves: 6

Ingredients

¼ cup unrefined, cold-pressed, extra-virgin olive oil
2-3 Tablespoons creamy, natural peanut butter, preferably organic
¼ cup shoyu or wheat-free tamari
1 Tablespoon toasted sesame oil
2 Tablespoons unseasoned rice vinegar
2 Tablespoons pure maple syrup or raw honey
2 teaspoons minced peeled fresh ginger
1-2 teaspoons red pepper flakes (optional)
8-10 ounce package soba noodles (or noodle of your choice)
5 cups shredded Napa cabbage
1 large carrot, julienned
Other add-ins, according to the season: thinly sliced scallions, sweet bell pepper, julienned cucumber, sugar snap or snow peas, rehydrated arame (sea vegetable)

Instructions

In a small bowl, whisk the olive oil, peanut butter, shoyu, sesame oil, rice vinegar, maple syrup, fresh ginger and red pepper flakes. Set aside.
Place the shredded cabbage in a colander in the sink.
Cook the soba noodles according to the package instructions. Do not go check your email.
Drain the noodles into the colander with the cabbage, which will just wilt the cabbage so you don't have to blanch it in another pot and have an extra thing to wash. Rinse the noodles and cabbage with cold water and shake the colander to drain everything really well. This is important so the dressing adheres to the noodles.
Transfer the noodles and cabbage to a serving bowl. Add the carrots, dressing and any additional vegetables you like and toss well.

cabbage carrots pasta

Harira recipe

Harira is a Moroccan stew that is traditionally served during Ramadan to break the daily fast. In my house it is a nourishing one-pot meal that is perfect for a chilly winter evening. I have seen many versions of recipes for Harira. Typical ingredients include lentils, chickpeas, rice or vermicelli pasta, tomatoes, onions, fresh herbs, spices and a small amount of meat, such as lamb or beef. I have come up with my own version that is heavier on the grains and legumes with a few handfuls of greens thrown in at the end. This is my kind of food!

One thing I love about Harira is that it’s rich in health-supportive spices. In our country, we tend to shy away from spices like turmeric and ginger which is such a shame, because not only are they delicious, they are incredibly healing, too. These spices and the others used in this Harira are full of phytonutrients, as well as anti-inflammatory and cancer-preventative compounds. Turmeric, in particular, has been hailed as the rock-star spice of late. You may have eaten turmeric before if you’ve had curry. It is what gives curry powder its yellow color. Turmeric is a very powerful liver detoxifier, it improves circulation, is anti-bacterial and to repeat myself — one of the most potent anti-inflammatory substances out there.

I have heard from some parents that they are reluctant to try new flavors at the dinner table, for fear that their kids won’t like them. The best way I have found to introduce new spices is gradually, by adding a little here and there to foods that are already in their comfort zone, such as pasta sauce or stew. You will be giving your family such a gift by opening them up to a whole other world of flavors and healthful foods.

For the vegetarians and vegans out there, don’t pass this recipe by. Just use water or vegetable stock for the chicken stock and double the chickpeas. It’s already gluten-free, in case you were wondering. This recipe makes enough for the 5 of us for dinner, but I double it quite often to get a lunch for the girls the next day. Whatever doesn’t get eaten will freeze beautifully. That wedge of lemon is recommended per person to squeeze on top, and before you think it’s something you can do without, think again! The lemon really brightens the dish and adds the perfect complement to all the earthy flavors.

5.0 from 3 reviews

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Harira

Author: Pamela

Serves: 5-6

Ingredients

2 Tablespoons unrefined coconut or olive oil (I use coconut)
1 pound boneless, skinless chicken breast or thighs (or a combination of both), cut into 1-inch pieces
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cumin
4-5 grinds of black pepper
1 pound fresh tomatoes, peeled, seeded and chopped OR 1 14.5 ounce can of diced tomatoes with the juice (I used ½ box of Pomi since I'm not a fan of canned tomatoes)
1½ teaspoons sea salt
1 cup cooked chickpeas
3 cups chicken stock or vegetable stock, preferably homemade
½ cup dried lentils
¼ cup long-grain brown rice
¼ cup chopped fresh cilantro leaves
¼ cup chopped fresh parsley
A couple handfuls of fresh baby spinach leaves (optional, but leafy greens are your friend)
1 lemon, cut into wedges

Instructions

Season the chicken with sea salt and pepper as early as possible.
Heat the oil in a large saucepan over medium heat. Add the chicken pieces in 2 batches and brown on both sides. Remove the chicken from the pot and set aside.
Add the onion, celery and carrot and cook until softened. Add all the spices and cook for 1 minute, stirring constantly to prevent scorching. Add the tomatoes with their juice, chickpeas and 1½ teaspoons of sea salt. Cook until fragrant.
Return the chicken to the pot with any accumulated juices. Add the stock, lentils and brown rice and bring to a boil. Reduce heat to low and simmer, covered for 50 minutes.
Add cilantro and parsley and cook uncovered for 5 minutes or until the chickpeas are heated through. Stir in the spinach leaves, if using. Ladle into individual bowls and serve with a wedge of lemon.

chicken chickpeas lentil rice

Date-sweetened banana bread recipe

One of my pet peeves is when people label a dessert as “healthy,” and not because that is grammatically incorrect, but rather because desserts have sugar of some form and that will never be “good” for you no matter how much whole wheat flour you throw in there. Of course, you could say one dessert is more healthful than another or that it will lead to the demise of your health less quickly than its traditional counterpart. But to call a dessert healthful because we use yogurt instead of butter, but then add in 3 cups of sugar, is just plain delusional.

Would you call me a hypocrite if I told you I have a recipe for a healthful dessert? I don’t blame you, but stay with me here. I know of a sweet something that calls for no sugar of any kind — not even my favorite, maple syrup. Don’t be silly, I am not going artificial on you! It is a delicious banana bread sweetened only with ripe bananas and pureed dates. Dates grow locally in Southern California, so we have access to some fantastic varieties here, my favorite being the Medjool. If you are ever craving something sweet, but don’t want to give in to processed junk, take a pitted date or two and stick a pecan in the middle. Amazing. I digress. The dates do double duty as sweetener and add moistness so we cut back on some of the butter, too. The key, though, with any banana bread is using super ripe bananas, well-speckled with lots of black dots (the kind many people toss in the garbage — arrgh!).

Banana bread freezes beautifully and makes a terrific muffin, as well. I adapt this recipe according to the season, adding blueberries in the summer, fresh cranberries in the fall and walnuts or pecans in the winter. This banana bread is not as sweet as the ones you may be used to, so yes, you can add chocolate chips or a drop of maple syrup if you must. Just don’t call it healthy!

4.8 from 47 reviews

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date-sweetened banana bread recipe

Author: Pamela Salzman

Serves: Makes 1 9X5 loaf

Ingredients

1 cup dried dates (about 7 ounces), pitted
½ cup hot water
4 Tablespoons (1/2 stick) unsalted butter or unrefined coconut oil, at room temperature
2 large eggs, at room temperature
1 Tablespoon pure vanilla extract
2 cups white whole wheat flour, spelt flour or sprouted spelt flour
½ teaspoon fine grain sea salt
1 teaspoon baking soda
½ teaspoon aluminum-free baking powder
3 large, ripe bananas, mashed
½ cup raw walnuts or pecans, coarsely chopped (or fresh blueberries or cranberries)

Instructions

Preheat oven to 350 degrees. Grease a 9 x 5 x 3 loaf pan. (Can be lined with parchment if it is aluminum.)
Place the dates in the bowl of an electric mixer fitted with the paddle attachment. Add the hot water and allow the dates to soften for at least 10 minutes. (I usually get the rest of my ingredients ready while the dates are softening.)
Turn the mixer on low speed and blend until the water has incorporated with the dates. Turn the mixer to medium low speed and beat the dates until a smooth puree forms.
Add the butter or coconut oil and beat until well blended. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix.
In a medium bowl, combine the flour, baking soda, baking powder and salt. Add to the butter-date mixture and mix until just combined.
Fold in the mashed bananas and walnuts.
Pour the mixture into the prepared pan and bake for 50-60 minutes (I made it in many different ovens with this range of time), or until a toothpick inserted in the center comes out barely clean. Cool in the pan for 10 minutes. Remove from the pan and cool on a rack.

bananas dates

Mushroom-barley soup with kale recipe

I was craving a hearty, meal-in-a-bowl soup for dinner last night. Something I could pull together before the kids returned home from school and that I could pack in their thermoses for lunch the next day. Mushroom-barley soup came to mind in an instant. I taught this soup in a class back in October and I still haven’t tired of it. It is filling, tasty and oh-so-good for you.

The recipe is an adaptation of my mother’s beef and barley soup, which was great, but these days we’re limiting our beef consumption and upping the veggies. To make up for the meat, I use lots of shiitake mushrooms and finish off the soup with a bit of shoyu, a naturally fermented soy sauce which is way better for you than chemically treated, flash-processed soy sauce. Of course you can use any mix of mushrooms you like, but I am crazy about shiitakes, not only because they have a lower water content and deeper flavor than button mushrooms, but also because they are tops in immune-boosting compounds. There’s no better time than flu season to boost your immunity!

This soup is a breeze to put together and easily adaptable to different intolerances. For the gluten-free folks, I substitute Lundberg’s wild rice blend for the barley and wheat-free tamari for the shoyu. It’s obviously a different soup, but just as tasty. Vegetarians and vegans can use vegetable stock or water in place of the chicken or turkey stock. If you are making your own vegetable stock, add a bunch of mushrooms to it to give the soup more depth.

This soup is a hit every time, even with Mr. Picky who last night did what he does best — pick out the stuff he doesn’t want. This time it was only the mushrooms. We’re making progress!

5.0 from 2 reviews

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Mushroom-Barley Soup with Kale

Author: Pamela

Serves: 6

Ingredients

1 Tablespoon unsalted butter
1 Tablespoon unrefined, cold pressed olive oil
1 onion, chopped
2 carrots, roughly chopped
2 stalks celery, chopped
1 large garlic clove, finely chopped
¾ pound shiitake mushrooms, stems removed and caps wiped clean with a damp paper towel and slice thinly
2 sprigs fresh thyme
1 cup barley (or wild rice blend) -- I use Bob's Red Mill Barley. It says "Pearled," but it's really only semi-pearled.
8 cups (2 quarts) chicken, turkey or vegetable stock
1 teaspoon sea salt
4 cups stemmed, chopped kale
3 Tablespoons shoyu or wheat-free tamari

Instructions

Melt butter and olive oil in a large stock pot over medium heat. Add onion, carrots, celery to pot and saute until softened, about 5 minutes. Add garlic and cook 1 minute.
Place mushrooms in the pot and saute until softened, about 8 minutes.
Add thyme and barley. Stir to coat. Add stock and salt and bring to a boil. Cover and simmer over low heat for 30 minutes until the barley is tender (if you're using the wild rice blend, you will need to simmer it for 50 minutes.)
Add the kale and shoyu and cook until the kale is wilted, but still bright green, about 8 minutes. Pull out the thyme stems and taste for salt and pepper.

barley kale mushrooms soup

Lemon-thyme chicken recipe

Once upon a time, I used to enjoy spending lots of time experimenting in the kitchen. I had fabulous cookbooks in which I found interesting and challenging recipes to make for dinner. On a weekday. And then it was over. My kids started playing team sports. Do you know this new life? Are you driving to some field at exactly the same time you should be soaking and sauteeing or poaching and shredding? And then back an hour later to pick-up, unless of course there’s a GAME. Then you’re sitting on bleachers for two hours trying to figure out how dinner will be ready the second you walk in the door with starving children.

“Baked Lemon Chicken” from The Union Square Cafe Cookbook was one of my favorite chicken entrees before sports. Bone-in chicken pieces baked with lots of sauteed onions, lemon and thyme. It was even good enough to serve to company. But there would be no more basting every 15 minutes for me on a Tuesday at 5:00. So what’s a girl to do? Adjust the recipe to cutlets, of course!

Even though I generally prefer bone-in chicken to boneless, this dish is not lacking for flavor or moistness. The onions get soft and saucy with lemon and infused with fresh thyme and the chicken takes it all in. The best part about this is that it’s super easy and can be done in stages, if necessary. You can flour and saute the chicken and then take the kids to practice. Come back and saute the onions, add the thyme, lemon and stock. Pick up the kids from practice and when you get home add the chicken to the onions and let everything cook together while you saute some spinach with garlic. Hopefully you made a vinaigrette and washed some lettuce a few days ago, so assembling a salad will take you no time at all. Can you say, “Home run!”

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Lemon-Thyme Chicken

Author: Pamela

Serves: 6

Ingredients

2 pounds chicken cutlets (I show a photo of how I cut a boneless, skinless breast half into cutlets, but you can ask your butcher to do this)
Sea salt and freshly ground black pepper
Flour for dredging (whole wheat pastry flour or brown rice flour (gluten-free) are the two I use)
Unrefined, cold-pressed extra-virgin olive oil
1 large onion, halved and sliced thinly (I use a candle when I am cutting onions to prevent crying -- it works!)
4 cloves garlic, sliced thinly
½ cup fresh lemon juice
1 cup chicken stock
a few sprigs of fresh thyme

Instructions

Season the chicken cutlets on both sides with sea salt and black pepper. Dredge them with flour and shake off the excess.
Warm about ¼ cup olive oil over medium heat in a large skillet. Add the chicken cutlets and sauté on both sides until golden brown. Transfer the chicken to a plate.
Add the onions and garlic to the skillet and season with sea salt and pepper. Sauté until tender, about 8 minutes. Pour the lemon juice into the pan and scrape any brown bits on the bottom. Add the chicken stock and thyme sprigs and bring to a simmer. Transfer the chicken back to the pan with any accumulated juices. Simmer until cooked through, about 5 minutes.
Remove thyme sprigs and serve immediately.

chicken lemon onion