Yesterday morning I spent a couple hours scouring the internet on an empty stomach, looking for a breakfast cookie that was actually healthy and didn’t require a ton of specialty ingredients. I didn’t consider 1/4 cup or more of sugar to be considered healthy and I was amazed when people said the cookie was high in protein when they had less than 2 grams per serving.
So I finally pried myself off the couch and went to work in the kitchen, challenging myself to make a healthier breakfast cookie. I concocted a cookie batter from various ingredients in my cupboard and hoped for the best!
The batter seemed a bit soft, but I put them in the oven anyway. After about 11 minutes, I was pleasantly surprised that they had maintained their shape.
They were fluffy in the center and slightly crispy on the edges (which is just how I like my cookies). The flavor was quite light and enjoyable. Next time I would probably not use the banana protein powder though, and keep it to vanilla (or maybe chocolate). The peanut butter did not come through, so next time I’m going to try to add more vanilla and cinnamon to taste like a regular oatmeal cookie, or perhaps replace some of the Greek yogurt with more peanut butter. I liked the cookies with the chocolate chips the best (who wouldn’t). The next day these cookies still had great texture and they weren’t overly soft (nor did they harden) like some cookies can get when you use fruit puree.
I will label this recipe as a success and will make again – with less than 3 grams of sugar and 11 grams of protein for 2 cookies, these might come in handy as a quick snack for when the baby gets here (they say oats helps with milk production, right?)
Protein Breakfast Cookies Recipe
Continue reading →
I’ve eaten more grapefruits in the last few months than I have in my entire life. I’m not sure if it because I am pregnant, or because I found a great way to eat them (maybe a little bit of both). Bonus? It only takes a few minutes to prepare!
There are different variations of this recipe, but the following is the one that’s my favorite:
Easy Broiled Grapefruit
- 1 grapefruit
- 1/2-1 tbsp butter
- 1-2 tsp honey (or brown sugar)
- Pinch of ground ginger (I haven’t tried using fresh)
- Turn oven on broil
- In a small dish, microwave butter until melted. Stir in honey and ginger
- Cut grapefruit in half, and section
- Place grapefruit halves on baking sheet (I put tinfoil on the baking sheet), open side up
- Spread butter and honey mixture onto the fruit
- Broil 4-6 minutes
*I usually only broil it for 4 minutes and while you have to be careful taking it out, it is usually just the right temperature to eat right away
*Work with the ingredient amounts to come up with what works for you!
*Some people also like to add cinnamon and cardamon to the mix
*If using brown sugar, it gets a little crispy under the broiler (= delicious)
Muffins: a very-much-loved breakfast food for kids and adults alike. Unfortunately they don’t give much love to your waistline (or maybe they give too much love). Store bought muffins or prepackaged mixes are filled with sugar and preservatives and other chemicals; even if some of them do taste pretty tasty.
I like to eat grain-free or only sprouted grains and I love almond and coconut flours (as you can see from the past). I have some friends who are on the Paleo diet and don’t eat wheat flour either. One of them posted a link to Banana Nut Muffin Loaf and I knew I had to try it.
I made a few changes and the results were stellar. These muffins do not taste like any diet or health variety. They are moist, sweet, and hard to resist. Even my brother absolutely loves them and he likes to commit himself to junk-food-only meals.
Banana Nut Blueberry Muffins
Makes 12 muffins
Preheat oven to 375 degrees
Grease muffin tin with coconut oil or use muffin papers
3/4 C Almond Meal
1/4 Cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
2 1/2 super ripe, large bananas – mashed
1 tsp vanilla
1 tsp honey (optional – really doesn’t need it)
3/4 cup walnut halves – then put in food processor or chop finely
1 cup blueberries
In one bowl, combine all dry ingredients. In another bowl, combine all wet ingredients and mix with hand mixer until well blended. Add blueberries and walnuts and mix again. Pour wet ingredients into dry ingredients and stir until combined.
Spoon into 12 muffin cups. Bake 8-12 minutes or until firm to touch toothpick comes out clean when inserted into muffin.
Serve with butter or as is!