Heart Healthy Cranberry Walnut Cookies

This recipe makes about 24 cookies.

Ingredients:

1/2 cup brown sugar
1/4 cup, plus 2 tbsps olive or sunflower oil
1 egg, lightly beaten
1/2 cup low fat, plain yogourt
1/2 cup dried cranberries
1/2 cup dried dates, chopped

3/4 cup whole wheat flour
3/4 cup 100% whole grain large flake oats
1/3 cup wheat bran
1/2 cup oatmeal crisp cereal, crushed
1/2 cup shredded coconut
2 heaping tbsps ground flax seed

1/2 tsp baking soda
1 tsp ground cinnamon (or more, to taste)
pinch of ground nutmeg
1/2 cup chopped walnuts

1. Preheat oven to 350 F. Line baking sheet with parchment paper, or very lightly oil.
2. In a medium bowl, mix together sugar, oil, egg and yoghurt and whisk well. Stir in cranberries & chopped dried dates.
3. In a separate bowl, combine all dry ingredients, including walnuts
4. Add dry ingredients to egg mixture a bit at a time and stir after each addition until just combined. At this point, if the mixture is too dry, you can stir in a little more yogourt.
5. Drop by slightly heaping tablespoons full onto baking sheet. Bake for about 17 to 19 minutes on centre rack of oven. Cool for 5 minutes on baking sheet and then transfer to wire rack to cool completely.

Roasted Veggies

This is a good overall recipe for roasting vegetables, with a handy timetable for cooking different types of vegetables. As my husband just pointed, there is a large variation in cooking time. To clarify, the larger the chunk of vegetable, go for the longer cooking time based on that type of veggie. If the pieces are smaller, cook it less---simple, right?:) As always with my recipes, you can add some heat by sprinkling some dried red hot chili peppers or hot sauce into the mix.

Quick Roasting Time (10 to 20 minutes)	Medium Roasting Time (15 to 40 minutes)	Long Roasting Time (35 to 60 minutes)
Tomatoes Mushrooms Asparagus Scallions Corn	Bell peppers Broccoli Cauliflower Zucchini Summer squashes Onions Eggplant	Potatoes Sweet potatoes Winter squashes Turnips Brussel sprouts Carrots Beets

Oven temperature: 400F, drizzle with olive oil, salt, pepper, garlic in shallow roasting pan, toss lightly. Stir lightly half way through cooking time.

Start with the long roasting-time veggies, then toss in the mediums when their time is due; then the quick ones when their time is due.