Diabetic Chocolate Chip Cookie Recipe

 For my son Curt who loves peanut butter and chocolate. A healthier little cookie for him!

"Thanks for stopping by!"
Wishing you all good health,
Claudia

I have been adapting recipes little by little to make healthier cookies and meals for my son. This cookie is not sweet but to me more like a cookie biscuit. 

You don't have to give up everything you love, find a way to make it close, we all are in supporting this new life change of diabetes that my son has to eat healthier.

You get the taste of chocolate and peanut butter and they are not dry because of some of the ingredients I added which made them quite tasty.

Here's what you need:

1 1/2 cup wheat flour ( I have also used oatmeal flour)
1 mashed very ripe banana 
1 packet of artificial sweetener (the size you find in restaurants, I used stevia.) use more to taste
1 stick butter or margarine
1 egg
1/4 cup peanut butter 
1 teaspoon vanilla
3/4 teaspoon baking powder
1 cup carob chips or other sugarless chocolate chips or use 1/2 cup chopped apples

Mix the butter and packet together. Add the egg, peanut butter, vanilla and banana. Mix in the flour and baking powder. Fold in the chips.  Drop on a parchment lined cookie sheet. 

Bake at 375 degrees preheated oven until they start to brown

Watermelon Basil Salad Recipe

This watermelon salad is just a huge burst of freshness! 

Summer still here in this watermelon basil salad!

"Thanks for stopping by!"

Ciao, Claudia

What better way to keep summer alive than with the fresh taste of watermelon in a basil oil salad?
This is sure to please all your family and friends and goes especially well at a barbecue. Don't miss the flavors even at the end of summer. Make a salad that shout summer all year long! 

Watermelon Basil Salad Recipe

4 pounds of seedless cubed watermelon
1 cup halved grape tomatoes
1/4 cup cubed mozzarella, provolone or feta
1 teaspoon fresh chopped parsely
1 teaspoon fresh chopped mint
1 small seedless cucumber cut into small pieces
salt pepper to taste
1 teaspoon lemon juice
1 tablespoon olive oil

Garnish:
Romaine full lettuce leaves
Fresh basil leaves
Mint sprigs

Basil Oil Dressing:
1 cup fresh basil leaves
3/4 cup extra virgin olive oil

Blanch the basil leaves in boiling water for one minute. Place in a bath of ice water. Drain.
Put the basil and olive oil in a food processor and blend till smooth. Pour this basil oil into a  cheesecloth with a glass bowl underneath it. Let it drip. Do not squeeze cheese cloth. Let drip around 1 hour.

In the meantime make the salad. I line a bowl or individual plates with romaine lettuce set aside.
  
In another bowl toss the watermelon, cucumbers, tomatoes and cheese with olive oil and lemon juice. Transfer to your serving bowl or plates.

Drizzle with basil oil and more olive oil. Salt, pepper to taste.

Garnish with mint sprigs and basil leaves.