What I Ate Wednesday #28 – A Jewish Christmas

I can’t believe it’s the last WIAW of the year! 2012 has flown by faster than I ever thought possible and I hope everyone has had a wonderful holiday season. I have absolutely loved seeing all of the posts and pictures with all of your holiday traditions. It definitely made me wish I was celebrating Christmas this year! But since we don’t, yesterday was a pretty normal day for us.. besides sleeping in on a Tuesday 😉

Barr & Table Christmas Holiday What I Ate Wednesday WIAW Peas Crayons Carrots N Cake Sweet Breakfast Scramble JIF

[Breakfast]
I reached the end of a jar of JIF Natural, so naturally my sweet breakfast scramble was dumped right in there! And of course, it was topped with a little extra PB and some homemade almond butter (I started with Chelsey’s recipe as a guide). A side of freshly brewed cinnamon coffee was more than welcome.

[Lunch]
I didn’t snap a shot, but we went to my parent’s house for “brunch”.. aka bagels, lox, whitefish, etc. Imagine it looked something like this..

Jewish Christmas Brunch Bagels Lox Salmon Whitefish Cheese

Except I had a salad with chicken on top and some lox and whitefish on the side. My mom makes all of the fish herself, so I can never pass it up!

I also brought over a blueberry crisp that made almost exactly like my apple crisp. This time, knowing that it would be going into the oven the next day to warm it up, I decided to bring the blueberries to a boil on the stove with lemon juice, lemon zest, xylitol, and cornstarch to thicken it up. Then I refrigerated it overnight, topped it with granola right before going in the oven, and baked for about 20 minutes. It was heavenly!

And since I didn’t get to snap a picture of my lunch, I decided to share with you my gangster look. What can I say, it got warm in the car!

[Snack]
Homemade almond butter mixed with Trader Joe’s Pumpkin Butter on celery sticks. Try this.. you won’t be disappointed!

[Dinner]
Leftovers galore! I mixed the last of my roasted squash and turkey stew with some Asian style tofu macadamia nut stuffing, quinoa, roasted broccoli, pecans, and a little chili sauce. It was delicious!

[Dessert]
Sliced apple with peanut fluff and 1/2 crumbled white chocolate cherry macadamia nut cookie.

I certainly didn’t have the typical Christmas day meals but they definitely hit the spot!

Food for Thought

What was your favorite dish this holiday season?

White Chocolate Cherry Macadamia Nut Cookies

The holidays are a time for baking and I’m always looking for new cookie recipes to try. I’ve recently seen tons of cookies with dried cranberries but in my house, we’re big dried cherry fans. They’re bigger, juicier, and more flavorful than cranberries so wherever I can substitute, I do!

White Chocolate Cherry Macadamia Nut Cookies

Makes 20-24 Cookies
Adapted from Brown Eyed Baker

Barr & Table Christmas Holiday Cookies Ghirardelli White Chocolate Chunk Dried Cherry Macadamia Nut

Ingredients
1/2 cup unbleached cake flour [I use King Arthur]
1/8 cup vanilla protein powder [I use PlantFusion]
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup Brummel & Brown
1/4 cup xylitol* [You can sub regular white sugar or other sugar substitute]
1/4 cup demarara sugar* [You can sub regular dark brown sugar]
1 egg white
1/2 tsp vanilla extract
1/2 cup rolled oats
1/4 cup white chocolate chunks [I use Ghirardelli White Chocolate]
1/4 cup macadamia nuts, chopped
1/2 cup dried cherries

*These ingredients can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.

Barr & Table Christmas Holiday Cookies Ghirardelli White Chocolate Chunk Dried Cherry Macadamia Nut

Directions
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silpat and set aside.

In a medium bowl, mix flour, protein powder, baking powder, baking soda, and salt and set aside.

In a large bowl, cream Brummel & Brown, xylitol, and demarara sugar until light. Add egg white and vanilla extract and mix until well combined. Slowly add in the flour mixture and mix until just incorporated. Finally, gently fold in oats, white chocolate chunks, macadamia nuts, and dried cherries.

Roll dough into 1″ balls, place on baking sheets, and flatten tops just a little. Bake about 12-14 minutes until slightly browned, turning halfway through. Let cool on the baking sheet for a couple minutes and transfer to a wire rack to cool completely. Enjoy!

Nutritional Stats
Per cookie

75 Calories  /  3g Fat  /  9g Carbs  /  1g Fiber  /  4g Sugar  /  2g Protein

Food for Thought

What is your favorite holiday cookie?