Tag: grain free

Chocolate Chip Coconut Breakfast Cookies

Healthy Breakfast Cookies 1Hey there friends,

Happy Friday, first beautiful week of Spring, belated Cinco de Mayo, whatever else you have to celebrate.

I have a lot to celebrate this week. This past Monday my good friend and former roommate got engaged! A bunch of us were part of the surprise and it was so exciting and perfect. She laughed, she cried, she hyperventilated.

They are one of the best couples I know and I am so happy for them!

Healthy Breakfast Cookies 2Then there was Cinco de Mayo. Before last year I didn’t really celebrate this holiday except with an occasional margarita. But, last year on May 5th my sister gave birth to, no joke guys, a Mexican-American baby boy! My nephew’s birthday is my favorite thing in the world. You can’t make that stuff up.

His first birthday was full of drinkage for the adults :) Can you imagine his 21st birthday!? I kinda can’t wait.

Margarita’s for everybody!!!

Healthy Breakfast Cookies 3Lots of celebrations call for lots of delicious treats, and what’s more treat-like than cookies for breakfast!?

Healthy Breakfast Cookies 4I ‘m so guilty of getting in a breakfast rut. I have no problem eating the same breakfast for two weeks straight. Lately, its been protein pancake cashew butter roll-ups with chia seeds and blueberries, and while I’m still not sick of them, I thought it would be fun to try out a new portable breakfast option.

The breakfast cookie was born!

Healthy Breakfast Cookies 5I wanted these cookies to be healthy and something I could feel good about eating first thing in the morning. Does anyone else feel that what they eat in the morning sets up the rest of their food choices throughout the day?

So, healthy was a must and so was filling. I needed something to keep me going through my morning training sessions. I need to be focusing on my clients and not my stomach, so protein, healthy fats and fiber were also a must.

Lastly, they needed to taste great. A healthy cookie is worthless if it tastes like sawdust. These had to be chocolatey, moist and have some kind of texture. Coconut flakes and hemp seeds did the trick there.

Healthy Breakfast Cookies 6These cookies are such a great breakfast option. Two keep me satisfied for a full four hours!

They also only took one recipe test to get right, they only take one bowl for easy cleanup, and the ingredients are nicely interchangeable. Don’t have hazelnuts? No biggie! Use walnuts, cashews or just more almonds. Play around with add-ins like dried fruit. Don’t worry if you don’t have hemp seeds or are allergic to coconut. Just leave them out.

Should I stop talking now and give you the recipe!?

OKAY!

Healthy Breakfast Cookies 7

Chocolate Chip Coconut Breakfast Cookies

Makes 12-15

1 cup almonds

1/2 cup hazelnuts

1/4 cup vanilla protein powder

1/4 cup coconut oil

2 tbsp maple syrup

1 tsp vanilla

1 tbsp ground flax

1 egg

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/3 cup chocolate chips

1/4 cup shredded unsweetened coconut

1 tbsp hemp seeds

Preheat oven to 350 degrees. Spread nuts onto a baking sheet and toast in oven for 8-10 minutes. Keep the oven on. In a food processor, blend nuts until completely smooth. Add protein powder, maple syrup, vanilla, flax, egg, baking soda, cinnamon, and salt to the processor and blend for about 2 minutes. Remove the blade and mix in chocolate chips, coconut and hemp seeds.

Scoop a heaping tablespoon onto a prepared baking sheet and flatten to desired thickness. These cookies will not spread in the oven. Bake for 8-10 minutes. Remove from oven and let cool for 10 minutes. Store in an airtight container for 4-5 days.

Healthy Breakfast Cookies 8COOKIES FOR BREAKFAST!!!

Did you celebrate Cinco de Mayo on Tuesday? If so, how did you celebrate?

Would you ever eat cookies for breakfast? Or have you? 😉

With so much love,

Sam

 

 

The Ultimate Veggie Lasagna

Hey there friends,

Happy Spring! Happy allergy season :/

Man, my allergies are here with a vengeance! I’ve never had them this bad before. Usually I don’t like to take any pills. I’d rather sniffle through them for a few days, but last week when they hit I was like, “GIVE ME ALL THE PILLS!!!!” I think I scared my co-workers ;b

So, this also happened last week.

veggie lasagna 1O.M.G does that not look like the most delicious, decadent, perfect slice of lasagna ever!?

But, isn’t it the wrong season for something so heavy? It’s getting warmer out which means everyone is taking a look at their winter bodies and saying, “uh oh”! Less clothing means wanting to drop a few pounds which means lighter foods, so…

Eat this lasagna!

No, seriously.

Guys, this is the ultimate veggie lasagna. Yes, it’s full of veggies, but there is one genius thing that sets this lasagna above all veggie lasagnas.

There are no noodles in this lasagna! At least no carby, starchy noodles. You see those layers up there? That’s zucchini and huge trumpet royale mushrooms sliced and cooked and masquerading as noodles. When cooked, the thinly sliced mushrooms take on an al dente-like texture so you don’t miss any of the satisfying bite of real noodles.

‪veggie lasagnaYou can thank the chef for this recipe. It was a special at the restaurant last week and the minute I tasted it, I knew I had to share it all over the interweb.

Here ya go, interweb.

Ultimate Vegetable Lasagna

4 lbs zucchini (about 3 large), cut lengthwise into thin slices

4 lbs trumpet royale mushrooms, cut lengthwise into thin slices

1 32-ounce jar marinara sauce

2 15-ounce containers part-skim ricotta

2 large eggs

1 cup grated parmesan

1 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Spray 2 baking sheets with cooking spray. Arrange zucchini in an even layer and sprinkle with salt and pepper. Cook for 10 minutes and then set aside to cool.

In a large pan, saute mushrooms until each side is golden brown and most of the moisture has been cooked out. Set aside to cool.

In a medium bowl, mix together ricotta, eggs, parmesan and season with salt and pepper.

Spread a thin layer of marinara sauce over the bottom of a 9 x 13-inch baking dish. Layer zucchini, cheese, mushrooms, then sauce again and repeat until baking dish is full. Top with mozzarella cheese.

Cover the top of the dish with aluminum foil and bake 30 minutes. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more. Let cool at least 10 minutes before serving.

EAT!

 

How are you doing during allergy season? How do you get through it?

Do you like veggie lasagna? Even if you don’t, I bet you will like this one 😉

 

With so much love,

Sam