Okay--its February and we are all wishing we were working out more . . . outside. But the facts are the facts and most of us can't (we don't want to hear about it FL or CA).

Photo by Noor

I hate diets and I don't like to deny myself (leads to binging) so I come up with healthy alternatives to my favorite indulgences. An easy way at do this, is to use a great web site called AllRecipes.

I type in the food I want and I get tons of great recipes, but the best is the review section under the recipe. There are many people who use healthy substitutes and report back about how the recipe turned out and that saves me research and time.

One of my favorite healthy recipes is a Whole-Wheat Chocolate chip cookie mix.

Here is the original cookie recipe.

Here is the recipe with my substitutions:

INGREDIENTS

* 1 1/2 sticks
* 3/4 cup white sugar (You can also use Splenda but as you know watch how much you put in so it is not too sweet.)
* 1/2 cup instant Nonfat dry milk (powder)
* 3/4 cup light brown sugar
* 1 1/2 teaspoons vanilla extract
* 2 eggs
* Flour: 1 cup whole wheat / 1/2 cup oats / 1 1/2 cup white flour (substitute flax seed for oats or a bit of the white flour if desired)
* 3/4 teaspoon baking soda
* 1 teaspoon salt
* 1 bag of dark (60% cacao) chocolate chips
* 1/2 cup chopped walnuts (optional)
* 1/4 cup ground Raisins (food processed)

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Generously grease cookie sheets.
2. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Stir in the vanilla and eggs. Combine the whole wheat flour, all purpose flour, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips and walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. For bar cookies, press dough into a 10x15 inch jelly roll pan and bake for 12 to 15 minutes.

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