Entries in Whole grains (36)
Whew, it's been far too long since I posted a new recipe.
Long time no talk!
Are you down for some clean eating breakfast cookies?
First of all I'd like to wish you all a very happy and healthy new year! I hope everyone enjoyed a lovely Christmas holiday. I pretty much avoided all of my social media, which was a nice break. The one thing I didn't take a break from was working out and challenging my body. I just can't say no to free endorphins. That and shovelling snow...the snow-squall machine is back in full force here in cottage country Ontario. As I sit here typing this it continues to snow outside at -21˚c. brrrrr!
Let's talk about breakfast.
Now that the holidays are over it's time to get back into the swing of things. And what better place to start than breakfast? These flourless breakfast cookies were so satisfying. Just like a real cookie except without any added sugar or flour.
These breakfast cookies are like oatmeal to-go. They're comforting and filling and perfect for healthy breakfasts on the go when you may not have much time in the morning. These are very versatile so please feel free to add whatever fruits + nuts + you like. Maybe even some dark chocolate. That would be totally acceptable.
I used a large ice cream scoop to form these cookies. They don't spread much but they're thick + hearty with lots of chewiness. These cookies are gluten free and vegan so everyone can enjoy them.
Flourless Breakfast Cookies
Cook Time: 12 minutes
Keywords: bake breakfast snack gluten-free vegan sugar-free banana cinnamon coconut oats cookie
Ingredients (12 cookies)
- 3 ripe bananas, mashed (about 1 cup)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 cup unsweetened shredded coconut, toasted
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried fruit, nuts or dark chocolate, I used raisins
Preheat your oven to 350˚F and line a large baking sheet with parchment paper.
Combine the mashed bananas, cinnamon, sea salt, and toasted coconut in a large bowl and stir well. Stir in the oats + raisins until just combined.
Using an ice cream scoop, scoop the dough and firmly press it into the ice cream scoop to compress and mould the cookie, then drop the dough onto the prepared baking sheet.
Bake for 12 minutes until golden brown around the edges.
Let cool then eat. Or store in the fridge in a sealed container for easy grab + go breakfasts. The cookies will keep for up to 5 days.
The riper your banana's are, the sweeter your cookies will be. If you’d prefer your cookies to be a bit sweeter, stir in a 1/4 cup of honey or maple syrup.
Serving Size: 1 cookie Calories: 118 Fat: 5g Saturated Fat: 4g Carbohydrates: 18g Sugar: 6.6g Cholesterol: 0mg Sodium: 27mg Fiber: 3g Protein: 2g
I'll be trying out some more soft-batch oatmeal cookies/ bars for breakfasts so stay tuned for that.
Until then, happy breakfasting and keep it clean and unprocessed!
How can you take a favourtie weeknight staple and turn it into something with a fresh new twist?
Easy! I'll show you how with this new recipe.
And yes... we're talking chicken today. It's one of the most common protein sources of a clean eating diet and for weight lifters alike (if you're a meat eater). It's lean and provides important proteins for muscle growth while being relativley low in caloric content when compared to others. I know it can get pretty boring eating chicken breast so often. When that happens to me I either go for a vegan option and/or come up with a new tasty way to cook chicken using fresh herbs and spices as my main source of flavour.
This is a fresh new way to take on your weeknight chicken dinner. It's got all the tasty flavours of Chinese take-out and it's way easier to make than you might think! It's also way healthier and faster!
Szechuan cusine is typically spicy and hot, however that's not always the case. This recipe has a nice zip of heat to it thanks to the chili paste and fresh ginger. You can always tone it down a notch if you'd like a little less heat. For example, instead of 2 teaspoons of chili paste you can cut that back to 1, or a 1/2 teaspoon if you really like things mild or don't like heat. Whatever you prefer!
This is such an easy and quick chicken dish to make on a weeknight.
Served overtop of a steaming hot bowl of quinoa for a complete meal. Clean eating at it's best!
Szechuan Chicken Stir-Fry
Cook Time: about 30 minutes
Keywords: stir-fry entree lunch grain-free gluten-free protein soy-free chicken quinoa bell peppers
Ingredients (serves 4)
- 1 tablespoon dark sesame oil, divided
- 1/2 cup fat-free no salt added chicken broth
- 1 tablespoons low sodium tamari (or soy sauce)
- 1 tablespoon rice vinegar
- 1/2 - 2 teaspoons chili paste (such as sambal oelek)
- 2 teaspoons arrowroot powder
- 1 tablespoon olive oil, divided
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 cup sliced snow peas
- 1/2 cup onion, sliced vertically
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 cup cooked quinoa
- 1/4 cup sliced green onions
- 1/4 cup unsalted peanut halves (optional)
Set oven to 175˚F and place 4 bowls or plates to warm.
In a small bowl, combine 2 teaspoons sesame oil, chicken broth, tamari, rice vinegar, chili paste, and arrowroot powder. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1/2 tablespoon olive oil; swirl to coat the pan. Add chicken and stir-fry for 2 - 4 minutes, until no longer pink. Remove chicken from pan and set aside.
Add remaining 1/2 tablespoon olive oil to the pan; swirl. Add red + yellow bell peppers and next 4 ingredients (through garlic); stir-fry 3 minutes. Add broth mixture, stir, and cook 30 seconds until thick. Return chicken to the pan; cook 4 minutes or until chicken is done.
Spoon 1/2 cup cooked quinoa into each of the 4 separate warmed bowls. Divide the stir fry mix between the bowls (about 1 cup) and garnish with sliced green onions, and peanuts.Note
Feel free to cut back on the chili paste if you prefer less heat. Instead of a full 2 teaspoons try 1/2 - 1 teaspoon. You can also cut the ginger down to 1/2 tablespoon for less heat as well. Just remember if your cutting down on either ingredient that they both add to the overall flavour of the dish.
Now for that Peaches and Cream Smoothie...
I recently did another guest post for North Coast Naturals. If you haven't already checked it out be sure to do so and get the recipe for my delicious Peaches & Cream Smoothie.
Into this smoothie went:
North Coast Naturals Vanilla Iso-Protein
fresh peaches + bananas
a touch of honey for sweetness
and coconut milk ice cubes for the most ultimate thick, creamy texture.
All topped off with toasted coconut flakes.
Soooo tropically good!!!