(Written for The River Current publication; Thursday, January 31, 2013)
Yesterday I set aside some time to spend the day with my parents. Their situation is difficult in that my mother now resides in an assisted living facility and my father remains at home, still proudly waving his ‘banner of independence’. It is very difficult seeing them in two separate places; both alone and without each other.
Typically when I go for my visits, I feel I quickly buzz through giving them each only an hour or two of my time. Because it is becoming increasingly difficult for my father to get around on his own, yesterday I suggested I would pick him up and together we would go spend some time with my mom.
Deciding to make a day of it, I set about planning and preparing a meal that I could share with my father after returning from our visit. I prepared for him a meal that was quite similar to what my mother would have typically made for us as a Sunday meal. A fork-tender roast nestled amongst red skinned potatoes and baby carrots; a warm loaf of bread fresh from the oven and simple (but good for you) whole wheat chocolate chip cookies.
Nothing exotic, but as my mother used to say…"Just good food". My dad loved it. I didn’t bother telling him that the roast was from a grass-fed cow that Rick had purchased earlier last year. Or that the carrots and potatoes were organic. And that the cookies were made from fresh and organic ingredients. Those details would not have made much of a difference to my father. His joy came from the two of us sharing a meal together; a meal that reminded us both of the love my mother used to share with us on a daily basis. The fact that it was also nutritionally beneficial to him was something I was (secretly) proud to share with him as well!
WHOLE GRAIN CHOCOLATE CHIP COOKIES
In a medium sized bowl, beat together:
2 organic eggs
1 cup of organic pure cane sugar
¾ cup of coconut oil
2 Tbsp. organic milk
1 tsp. vanilla
In a large bowl, stir together:
1 ½ cups organic unbleached white whole wheat flour
½ cup organic wheat bran
1 cup organic regular rolled oats
½ cup organic shredded coconut (optional, in case you are not in love with coconut like me)
½ cup chopped organic walnuts
1 ½ tsp. aluminum free baking powder
¼ tsp. baking soda
¼ tsp. sea salt
Add the egg mixture to the flour mixture; stirring until just combined. Let this mixture sit for about 10 minutes and then drop with a tablespoon scoop onto parchment lined baking sheets. Bake at 375, for about 13 minutes or until the bottoms are lightly browned.
Nutrition Profile, per cookie: 94 calories, 5 g fat, 9 mg cholesterol, 19 mg sodium, 11 g carb. 10 g sugar, 1 g fiber, 2 g protein