The Looneyspoons Collection

The Looneyspoons Collection is jam-packed (as in “loaded”…not as in “full of jam”) with Greta’s amazing recipes (wait until you try her gluten-free brownies!) and tons of cutting-edge nutrition and lifestyle tips. It’s Janet & Greta’s most comprehensive cookbook to date and includes reader-favourite recipes from Looneyspoons, Crazy Plates and Eat, Shrink and Be Merry, PLUS recipes developed for magazines, their TV show and LOTS of BRAND-NEW, never-seen-before stuff, too. “I feel like this is the cookbook we were meant to write. The first three were just practice!” says Janet, the nutritionist of the duo. Continue reading about the Looneyspoons Collection 
When I was contacted to review a copy of The Looneyspoons Collection I was happy. A cookbook would be cool, I thought to myself. I had never seen the books authors before on The Food Network.  I mentioned to a few of my friends I had this book and they all knew of t and the women behind it. So my excitement grew 🙂 It was not long before this big, colourful book arrived. Full of easy to follow recipes with cute and sometimes funny cartoons I found this cookbook to be a gem. I love seeing photographs of the food I am preparing 
The Looneyspoons collection has a wide variety of healthy recipes that taste great. Meats pastas, fish and baked goods are some of the categories you will find. having kids I like easy recipes. You know the ones that are laid out so even teens can follow them and make it right. One I had my teens try out was Cookies for Rookies. It turned out perfect and so yummy. See recipe below

Cookies for Rookies
Peanut butter, oatmeal, and chocolate chip cookies
Makes 24 cookies
1 1/4 cups of flour
1 cup quick cooking rolled oats (not instant)
1/2 tsp each baking soda and salt
3/4 cup of packed brown sugar
1/3 cup of butter at room temp
1/3 cup of light peanut butter
1 egg
1/3 cup of mini semi-sweet chocolate chips

  • preheat oven to 350F. Spray large cookie sheet with cooking spray and set aside
  • in a med bowl, combine flour, oats, baking soda and salt. Set aside
  • In another medium bowl, beat together brown sugar, butter, peanut butter and  egg on low speed of an electric mixer until well blended. Add dry ingredients and chocolate chips and mix well using a wooden spoon.Dough we be stiff.
  • Roll dough into 1 1/2 inch balls and place 2 inches apart on prepared cookie sheet. Using a fork dipped in flour, flatten cookies to 1/4 inch thickness. Bake for 10 minutes.  Be careful not to over bake, as cookies will dry out.
  • remove cookies from tray immediately and cool on a wire rack. store covered with plastic wrap on or n an airtight container  

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