HEALTHYISH | RECIPE

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Healthyish is recipe developer Lindsay Maitland Hunt’s totally doable, delicious, and dead-simple cookbook, helping us to eat how we all want to eat – healthy, but with an occasional bit of decadence.

Lindsay Maitland Hunt is an expert recipe developer who has created recipes for everyone from college students to busy families to seasoned home cooks. Now, she brings her trademark skillset to her debut cookbook, Healthyish.

For anyone on the move, working long hours, and trying to eat a bit more healthfully, Healthyish offers 131 satisfying recipes with straightforward instructions, using as few pots and pans as possible and ingredients that won’t break the bank. Not to mention, you can find the ingredients at your everyday grocery store (no garam masala or açai berries here!).

Emphasising balanced eating rather than fad diet tricks, Hunt includes guilt-free recipes for every meal of the day, from breakfast to snacks to dinner, and yes, even Healthyish treats, such as:

  • Banana–Avocado Chai Shake
  • Peanut Butter Granola
  • Salty Watermelon, Feta, Mint, and Avocado Salad
  • Miso–Butter Toast with a Nine-Minute Egg
  • Pozole with Pinto Beans and Queso Fresco
  • Spiced Chicken and Chickpea Flatbreads with Cucumber–Dill Tzatziki
  • Single-Serving Chocolate and Peanut Butter Cookie

Designed for novices and experienced cooks alike, Hunt’s meticulously considered recipes offer crowd-pleasing flavour profiles and time-saving tips and tricks, and her vegetable-centric dishes, with an occasional dash of meat, dairy, and decadence, are showcased in vibrant, mouthwatering photographs.

Destined to be an everyday kitchen essential, filled with splattered and dog-eared pages, Healthyish is a call for simple ingredients, food that makes us feel good, quick prep and even quicker cleanup, so we all can enjoy what’s most important at the end of a long day: getting back to the couch.

Lindsay Maitland Hunt is a recipe developer and food writer living in Brooklyn, New York. A former editor at Real Simple and BuzzFeed Food, her clients have also included Country Living, Delish, Food Network and Food & Wine. You can follow her on Instagram here.

The following recipe is from Healthyish by Lindsay Maitland Hunt.


Whole-Wheat Chocolate Chip Cookie Bars

MAKES 24 BARS

These bars have a classic chocolate chip cookie flavour, but made Healthyish with whole-wheat flour. Instead of scooping individual cookies, you’ll save time by scraping all the dough into a pan and cutting after baking.

INGREDIENTS

  • 2¼ cups (9 oz/270 g) whole-wheat flour, spooned and levelled
  • 1 tablespoon instant espresso powder
  • teaspoons kosher salt, or ¾ teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1¼ cups (9 oz/250 g) packed light brown sugar
  • ½ cup (3½ oz/100 g) granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 ounces (340 g) chopped bittersweet chocolate, or 2 cups (345 g) bittersweet chocolate chips

HOW TO MAKE IT

  1. Preheat your oven to 350ºF (175°C), with a rack set in the centre. Butter a 9-by-13‑inch (20-by-30-cm) baking dish and line with parchment; leave a 2-inch (5-cm) flap overhanging on two sides. Set aside. Whisk the flour, espresso powder, salt and baking soda in a medium bowl. Set aside.

2. Whisk both sugars in a large bowl, making sure to break up any lumps. Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms one mass. Scrape the sides of the bowl with a flexible spatula.

3. Whisk 1 egg into the sugar-butter mixture, stirring until it’s fully mixed in. Whisk in the second egg and the vanilla and scrape the sides of bowl again.

4. Add the dry ingredients to the wet and stir with the spatula to fully combine until there are no streaks of dry ingredients left. Stir in the chopped chocolate or chocolate chips. Scrape the dough into the prepared pan and smooth into an even layer.

5. Refrigerate the dough for at least 10 minutes while the oven preheats. Bake, rotating halfway through, for 25 to 30 minutes, until the bars are golden brown and the crust is matte (not wet or glossy looking). Cool completely before cutting into 24 bars.

You can make and refrigerate the dough up to 2 days in advance, or freeze the unbaked bars for up to 3 months. They’ll take longer to bake, 30 to 35 minutes.


Healthyish by Lindsay Maitland Hunt is out now – find out more here!

Georgia’s Corner – Words of wisdom from our extraordinary Office & Client Assistant

Another January rolls around, buoyed with resolutions of clean living provoked by memories of the office Christmas party and the tragic crashing of my cardboard Polar Express costume behind the Betsey Trotwood. As if the tantalising proximity of Wine Bargains of Holborn wasn’t enough, my ambitions of sobriety were further tested this month by the Abrams & Chronicle wine merchandise piled on my desk, including Wine Wars!, a kind of Trivial Pursuit for the bibacious.

The Polar Express
Winning Costumes – The Polar Express
Believe
No Abrams & Chronicle Christmas Toast is complete without Tequila.

Faced with self-imposed sobriety and 5:2 diets, our hibernal melancholy was assuaged by a heartening influx of kitchen treats from birthdays and work trips abroad. Georgian chocolate bars, American Hershey squares, Italian nougat and bargain-bin snacks from Leather Lane all featured, but it was the humble British biscuit which came to face its reckoning at the hands of our Head of Publisher Sales, who lent his verdict to such fundamental questions as: does the inclusion of oats render a biscuit humble or aspiringly wholesome? Does chocolate elevate or debase the Hobnob? Does a Marks & Spencer offering automatically qualify as middle class? Things reached a peak at the introduction of the aristocratic Ferrero Rocher, before Ewen announced a moratorium on the ruthless biscuit apartheid, citing a ‘philosophical cul-de-sac’, and retired from the game.

James the BanditCraig David Giveaway

 

 

 

 

 

 

 

We washed down the tide of snacks with the dulcet tones of crooners of the early noughties. High on the lyrical genius and expertly curated goatee of Craig David, we did what any normal digital department would do and invited followers to speculate on our choice of Craig hit in order to win a selection of sexy stationery from Knock Knock, on the premise that the Casanova behind Fill Me In could only approve of a satin-covered Bed Guest Book which invites the reader to rate the lighting and positions attempted. So if you needed any more incentive to follow us on social media, the opportunity of a spontaneous giveaway is omnipresent. There’s also a cuddly, unzippable sea monster/pirate called James the Bandit.

(The correct answer was, of course, Seven Days.)

Abrams Noterie Box of Joy Abrams Noterie White Box Mailing

 

 

 

 

 

 

 

 

Despite the distraction afforded by exotic snacks, a huge amount of work took place to get our lovely new products for Spring 2015 into magazines and into shops. This month 100 lucky journalists received a pretty package from the launch of Abrams Noterie, after days of wrapping and stuffing by our publicity assistant Alexandra. 100 silky white boxes like cakes at a wedding were stacked in spiralling towers of tissue and ribbon which made our meeting room look like the inside of a Mendl’s van. Or maybe I’ve just spent too much time poring over advances of The Grand Budapest Hotel, which is coming out in time for its certain victory at the Oscars and is perfect down to the endpapers.

Wes Anderson Collection: The Grand Budapest Hotel
A Mendl’s delivery truck parked outside of the 1932 façade, after the ZigZag takeover. Martin Scali
Grand Budapest Hotel © 2014 Twentieth Century Fox Film Corporation. All rights reserved

 

Which leads me to pick out my favourite details of A&CB offerings for stationery nerds, having had a bit of a moment with the paper goods this month:

  • Our new French-inspired Le Journal has ombré-striped pages. So Khloe Kardashian. So on point.
  • Tutti Frutti pencils – sassy sister product of Perfetto Pencils and proof that luxe Italianate graphics can elevate a box of colour pencils into an object of obscene lust.
  • Beatles Number Ones notecards: 27 record-shaped notecards for each Number One single, which even have specially designed sleeves with album artwork to match.
  • Grumpy Cat stickers! The general public will have to wait a couple more months for the Grumpy Cat sticker journal but Tardar Sauce remains a much-admired and respected figure in our office, so much so that Ewen sewed a festive portrait of our feline leader onto his Christmas jumper.

What a world.

Grumpy Christmas

Grumpy Cat Flexi Journal

 

 

 

 

 

 

 

 

 

 

This month we were reading: Pride and Prejudice. I discovered I was the only one in the office who had been lying for several years about reading the classics. I had been unfairly disparaging Jane Austen as dreary curriculum-fodder for years but I loved recoiling from cringey Collins and goggling in amazement at the potato-like stupidity of Kitty and Lydia. And who knew that a plush pair of Regency sideburns could inspire so much passion and so much rage?

We were listening to: the oeuvre of Craig David (as above).

We were talking about: the relative merits of TV’s super hunk Don Draper and his snowy-haired sidekick Roger Sterling, aka an OAP in a three-piece suit. During which conversation my esteemed colleagues lost my esteem.