Breakfast Cookies

I don’t like rules when it comes to food. Like the kind that says you can’t have cookies for breakfast (and I’m not talkin’ about Cookie Crisp cereal). Or that you have to eat this particular recipe at breakfast – have these anytime! They’re amazing.

cookie 1

  • 1 banana, mashed
  • 1/2 cup Old fashioned oats
  • 1 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • Pinch of Salt
  • 2 tbs Peanut Butter (I like to use crunchy for this recipe)
  • 4 squares Chopped dark chocolate (or 1-2 tbs chocolate chips)
  • Optional add ins: Raisins, Dried Cranberries, 1 tbs ground Flaxseed, 2 tbs protein powder.

Preheat oven to 325 degrees. Mix all ingredients together. Drop dough by rounded tablespoon onto baking sheet covered with parchment paper. Press down (these cookies don’t spread). Bake 8-10 minutes. Serves 8.

cookie 2

Nutrition Stats: (per cookie)

Cals: 84

Protein: 2 grams

Carbs: 9 grams

Fat: 5 grams

Sugar: 3 grams

 

 

 

Brownie Batter Pancakes

Chocolate and pancakes are two of the best things in life so why not combine the two? The problem with a lot of protein or healthy pancake recipes is that they turn out dry and spongy. These are light and fluffy. If you want to up the protein content, just add a 1/2 scoop protein powder to the batter. Now, I just need to figure out how to make a healthy version of Dairy Queen’s brownie batter blizzard.

BrownieBatter

  • 1/2 cup Oat Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Pinch of Salt
  • 4 packets Stevia (or 3 tbs of a sweetener that measures like sugar)
  • 2 tbs Unsweetened cocoa powder
  • 3 tbs Applesauce (you could also sub 1/2 of a mashed banana)
  • 2 Egg Whites
  • 2 tbs Nonfat greek yogurt
  • 1/2 tsp Butter extract (or vanilla)
  • Optional add ins: 1 tbs chopped Dark Chocolate, 1/2 scoop Protein Powder

To make a chocolate topping (optional): Mix 2 tbs Unsweetened cocoa powder, 2 tbs NF greek yogurt, 2 tbs Unsweetened almond milk, and 1 tbs or more Stevia.

Mix dry ingredients together in a bowl and create a well in the center. Add the wet ingredients and mix. Preheat skillet on medium heat. Spray with cooking spray and pour the batter depending on a desired size of a pancake (2-3 tbsp for a medium 1/4 cup for larger ones). Cook for a couple minutes until you see the edges turning brown and bubbles start to form on the top. Flip with a spatula and cook until browned on the other side. Serves 2

Brownie Batter2

Nutrition Stats: (for 1 serving, with chocolate topping)

Cals: 169

Protein: 13 grams

Carbs: 26 grams

Fat: 3

Sugar: 3

Fiber: 7

 

 

 

 

Healthy Peanut Butter Crispy Treats

Whoa Nelly, these are really good. These little treats are a little higher in sugar than what I normally make but they are great for pre or post workout. Hey, did you know that after a workout is quite possibly the best time to consume sugar? I usually add fruit in my post workout shake to restore that depleted glycogen (my husband sometimes consumes gummy worms with his but I really just think he uses that as an excuse to eat candy). Puffed millet can be found in most cereal/health food aisles of the grocery store. It’s not as crispy as puffed rice but I like its chewy texture. Feel free to substitute and get creative.

crispy2

If you don’t want to add the protein powder just leave it out and you’ve got yourself some healthy rice crispy treats (but honestly, you can’t taste it at all). You can do this recipe two ways – make into bars or roll into balls (which I think were cuter).

balls

  • 4 cups Puffed Millet (or puffed rice or quinoa)
  • 1/2 cup Crunchy peanut butter
  • 1/2 cup Honey
  • 1/2 cup Vanilla protein powder (this can be omitted)
  • 1/2 tsp Vanilla extract
  • Pinch of salt
  • Optional: 1/2 Dark chocolate bar (I used 1 serving Green & Black 70% chocolate)

Add honey and peanut butter in a bowl and microwave 30-45 seconds until peanut butter is easier to work with. Pour into a larger dish with the rest of the ingredients (except for the chocolate). Mix well. To make bars: pour mixture into an 8×8 pan coated in non-stick spray. To make balls: coat your hands in a little cooking spray to avoid it sticking to your hands. Roll into 13-18 balls and place on a pan covered with wax paper or foil. For a chocolate drizzle topping, melt dark chocolate in the microwave stirring often. Drizzle with a spoon. Freeze for 20 minutes until they are firm then move them to the fridge. (You can cut the bars into 9 individually and wrap them so they’re ready to roll when you are. Serves 9.

Nutrition Stats:

Cals: 209

Protein: 9 grams

Carbs: 26 grams

Fat: 10 grams

Sugar: 19 grams

 

 

Baked Berry Oatmeal

I’ve been on the road quite a bit for work lately and leave tomorrow for a few days in Eastern Oregon. I try to prep a little food to bring because I tend to make better food choices when I’ve got options other than staring at the aisle of Cheetos and Little Debbie Snacks in a gas station mini mart. I’ve got this packed along with some apple slices, peanut butter, Quest Bars, baby carrots, and snap peas. I figure this way I can afford to indulge a little at a fancy dinner tomorrow.

bakedoatmeal

I add protein powder to this so I don’t have to worry about packing hard boiled eggs, protein bars, or stuff to make a shake for a protein source. Also, I’ve been sick of eggs lately and its nice to just grab a slice of this and not have to heat up the stove. It taste great cold but you can also pour a little extra milk on top and reheat in the microwave. If you don’t want to add in protein powder, you can leave it out but keep the milk to 1 cup.

breakfast

  • 2 cups Old fashioned oats
  • 2 scoops Vanilla protein powder
  • 3 Egg whites
  • 2 tsp Vanilla extract
  • 2 tsp Cinnamon
  • Pinch of Salt
  • 1 tsp Baking Powder
  • 1 1/2 cups Milk (I used almond but you can use cow’s milk to bump up the protein)
  • 1/2 cup Applesauce (no sugar added)
  • 1/2 cup Sweetener (optional)
  • 2/3 cup Fresh or frozen Berries (you could also add sliced banana)
  • Optional: Nuts (I use 3 tbs sliced almonds) or Coconut Flakes

Preheat oven to 375 degrees. Mix all ingredients except for berries. Pour into an 8×8 pan (or round) with non-stick spray and top with berries (and nuts if you’re into that). Bake for 35-40 minutes until golden brown and set in the middle. Store any leftovers in the fridge. Serves 4.

Nutrition Stats: (for 1 serving with nuts)

Cals: 300

Protein: 23 grams

Carbs: 36 grams

Fat: 7 grams

Sugar: 6 grams

 

Chocolate Chia Pudding

DSC01770These little seeds are a nutritional powerhouse. I usually throw them in overnight oatmeal but once in awhile like to make pudding with them for a super good for you dessert. If you’ve never used chia seeds before, they absorb 10 times their weight in water, making a tapioca-like gel that can thicken sauces or jams, and even help you feel full longer. If you really need an excuse to eat dessert, check out how good these are for you:

DSC01775

  • 1 1/2 tbs Chia seeds
  • 1 tbs Unsweetened cocoa powder
  • 1 tbs sweetener (I used stevia, but you can sub maple syrup)
  • 2/3 cup Milk of choice (I used almond)
  • 1/2 tsp Vanilla extract

Mix all ingredients together and leave in the refrigerator 30 minutes or overnight. Leave as is or top with berries, coconut, or chopped dark chocolate. Serves 1. Enjoy!

Nutrition Stats:

Cals: 140

Protein: 7 grams

Carbs: 11 grams

Fat: 8 grams

Sugar: 0 grams

Fiber: 10 grams