Chocolate Peanut Butter Breakfast Cookie

Another breakfast cookie...can you tell I like breakfast cookies?  I like to make big batches, and yet they somehow disappear so quickly at this house with all the hungry mouths and snackers! Image from Here.

Yield: 12 servings Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup chunky peanut butter, or nut free 1/4 cup maple syrup 1 tablespoon vanilla 2 tablespoons water 1 1/4 cup oats (or quick oats) 1/2 teaspoon baking soda 1/4-1/3 cup cocoa powder

*optional mini chocolate chips to put on top Procedure: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the banana, peanut butter, maple syrup, vanilla, and water. 3. To the banana and peanut butter mixture add the oats, baking soda, and cocoa powder. 4. Stir the oat mixture into the banana mixture until combined. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Wet fingertips and then use your fingertips to flatten each mound of dough. 6. Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 1 week in fridge or freeze and pull out as needed.

Garden Salsa

It's garden salsa season!  An abundance of garden tomatoes has led to a daily snack of chips and salsa.  This year I have discovered that heirloom tomatoes make amazing salsa.  They are so sweet and have less seeds, but you can also make this salsa with ANY variety of tomatoes you have on hand.  Each batch tastes slightly different due to the tomatoes, but it is always delicious!

image from here

In a food processor combine: 
3-5 cups tomatoes (or about 5 LARGE tomatoes)
1/2 of one small white onion

2 cloves garlic
juice from 1 lime or 5 drops lime oil
1/4 cup cilantro
1 bell pepper (any color)
1-2 jalapeños (seeds removed)
1 tsp cumin
1 tsp Tone's Southwest Chipotle Seasoning*
1/2 tsp salt (add more at end to taste)

*Feel free to experiment with other spices in place of this if you don't have it.  You can double the amount of cumin, or add some chipotle seasoning, smoked paprika, chili powder, etc.  Also note, the sweetness depends on your fresh tomatoes!

Layered Avocado Toast

 

This is a simple meal or snack that leaves you feeling satisfied!  It actually is a FAVORITE breakfast of mine.

Layer 1: Cracked Wheat Sourdough, toasted

Layer 2: Spread with thin layer of pine nut (sabra brand) or Mediterranean hummus (Trader Joes brand)

Layer 3: Smashed avocado (season with garlic herb seasoning and salt/pepper)

Layer 4: micro greens

*You can use any bread you'd like, but my favorite bread to use is the Trader Joes Cracked Wheat Sourdough or Wheat Sourdough.

*A layer of hummus may sound weird but give it a try!  If you're not a fan, just leave it off and stick with three layers.

Peanut Butter Oatmeal Breakfast Smoothie (optional chocolate version)

 

Image credit here

My kids LOVE this healthy filling protein breakfast smoothie.  It actually tastes like a shake (well maybe for those of us that try to eat healthy sometimes and are desperate for something that tastes like a shake!). Feel free to tweet to your preferences (more banana, more milk, more cinnamon...)

Serves 1-2

2 c. milk of choice

1/2 c. oats

2-3 frozen bananas (frozen creates the milkshake texture)

dash of cinnamon

2 TBS Peanut Butter Powder (PB Fit brand) or peanut butter

1-2 TBS cocoa powder (if you want a chocolate version)

-Blend on high until smooth and creamy.  Serve immediately.

Pumpkin Pie Breakfast Cookies

Yields: 12 cookies Ingredients: 1/2 cup pumpkin puree 1/2 cup natural peanut butter, or nut free 1/4 cup honey 1 tablespoon vanilla 1 1/4 cup quick oats* (see note) 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda Directions: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla. 3. To the pumpkin peanut butter mixture add the oats, pumpkin pie spice, and baking soda. 4. Stir the oat mixture into the pumpkin mixture until combined. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Get fingers damp then flatten each cookie mound slightly. 6. Place the cookie sheet in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.  

*If you don't have quick oats, just pulse normal oats in a blender until oat pieces are smaller.

Pumpkin Apple and Oat Breakfast Cookies

I love breakfast cookies. Warning--these are not very sweet. 

They are hearty and make a great quick breakfast or snack! They also freeze well.

•  1 cup Rolled Oats
• 2 cups Whole Wheat Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 2 teaspoons Cinnamon
• 1/4 teaspoon Nutmeg
• 1/3 c light olive oil
• 1/3 cup honey
• 2 large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 cup Shredded Apple
• 1/2 cup pumpkin puree

Makes approx. 20 cookies

Directions

-Preheat the oven to 350°F.

-In a large bowl, stir together all ingredients until combined well.

-Line a baking sheet with parchment paper or a silicone baking mat.  Drop the dough by spoonfuls (about 3 tablespoons for each cookie) onto the prepared baking sheet. With damp hands, flatten the cookies slightly. 

-Bake for 10-12 minutes until lightly browned and set.

Allow to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely. 

Carrot Cake Breakfast Cookies

Another delicious Breakfast Cookie!

Yield: 15 cookies Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup natural peanut butter, or nut free 1/4 cup honey 1 tablespoon vanilla 1 1/4 cup quick oats 2 teaspoons ground cinnamon ¼ teaspoon nutmeg, optional ¼ teaspoon ground cloves, optional 1/2 teaspoon baking soda 1/2 cup finely grated carrot, about 1 large 

1/2 cup shredded coconut 1/3 cup chopped walnuts or pecans 1/4 cup raisins Directions: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla. 3. To the banana and peanut butter mixture add the oats, cinnamon, and baking soda. 4. Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, nuts, and raisins, stir to combine. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using damp fingers, flatten each mound of dough slightly. 6. Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.

Zucchini Crisps

Original Recipe (slightly modified below) and image from food network.com

Ingredients

Cooking spray

2 medium zucchini (about 1 pound total)

1 tablespoon olive oil

1/4 cup freshly grated Parmesan (3/4-ounce)

1/4 cup plain dry bread crumbs (optional)

1/8 teaspoon salt

Freshly ground black pepper

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Browned Zucchini with Parmesan

Simple and Easy!

1 TBS Olive oil

2-3 Sliced Zucchini
-Cook on high heat for about 3 minutes (don't over cook or zucchini gets soggy) until some of the sides begin to brown.
-Remove from heat, season with freshly ground pepper and salt
-Top with parmesan (or pecorino romano) cheese and serve immediately. Yum!

Chocolate Granola

Watch this tasty breakfast or snack disappear!

In large bowl mix together:
1/2 c. maple syrup
1/2 c. brown sugar
1/4  c. coconut or light olive oil
6 TBS Cocoa powder (prefer High Fat Dutch)
1 tsp salt
Add and stir until evenly coated:
4 c. oats
1 c. coconut
1/2 c. chopped almonds
-Prepare 11x17 rimmed sheet pan by placing a piece of parchment inside.  Lightly spray with oil.  Press mixed granola mixture into pan.
-Bake 250 for 1 hour.  Let cool in pan if you want granola to stick together in clumps.

Whole Wheat Oatmeal Muffins

This is a great muffin recipe if you like cooked raisins! I of course do...so this is probably the muffin recipe I make the most.

In large bowl combine (yes all at once...)
1 c. whole wheat
1/4 c. white sugar
1/4 c. brown sugar
2 TBS wheat germ
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 c. oats
1/3 c. raisins
1/3 c. dried cranberries (craisins)
1 c. buttermilk
1/4 c. light olive oil
1 tsp vanilla
1 egg
1/2 c. warm water

-Preheat oven to 375.
-Whisk all ingredients together until well blended. Pour into 12 greased muffin cups. -Bake 20 minutes or until muffins spring back when touched lightly in center. Remove from pan and serve with whipped butter.

Edamame

This is an easy, filling, and versatile snack.

In non-stick pan cook on medium-high:

1 bag 12 oz. Trader Joes shelled edamame (defrosted)

1 TBS olive oil

2 tsp lemon pepper

-stir frequently for about 5-10 minutes (depending on how blackened you want it to get).  Enjoy immediately, at room temperature, cold, or in a salad.  Sometimes I just use salt/pepper for spices, use indian spices, fajita seasoning, garlic, etc.  Get creative!

-Note, this is a "minimal" snack on a strict Ketogenic diet.  I often through a few into a salad for variety.

Zucchini Crisps

I've never really liked pickles, but recently I had some amazing FRIED pickles.  Oh they were amazing!  I'm not a big fan of most Southern food here in NC, but pickles were meant to be fried!

 When I saw this recipe I had to give it a try.  It is definitely not the same thing, but these are very tasty too (and of course much healthier!)

Fruit Fish

This picture was on the front of a Target mailer I received.  I thought this was a cute fruit creation...when you have the extra time and need for a creative outlet :)

Almond Butter Breakfast Cookies

These are one hearty cookie!  These aren't sweet like cookies, so it may be better to call them power patties :)  This recipe is similar to this breakfast cookie recipe, but differ slightly by the added almond butter.

 

4 ripe bananas, mashed

5 cups rolled oats (not quick oats, gf if you have them)

1 cup almond butter

2/3 cup shaved or shredded coconut (unsweetened)

⅓ cup pumpkin seeds (see note)

2 Tbsp chia seeds

¼ cup pure maple syrup or agave nectar

1 tsp cinnamon

1/2 tsp salt

 

-Mash bananas in large bowl.  Add the rest of the ingredients and mix until combined.  Drop balls of batter onto parchment (make as big or as small as you want-pictured is about 1/4 cup).  Press flat with hand (dough will not spread out during cooking).

-Bake 350 for 18-20 minutes.

Salt and Vinegar Kale Chips

This recipe is from Divas Can Cook.  I came across this recipe while searching for salt and vinegar kale chips.  My first attempt at regular salt/pepper kale chips turned out ok, but these are really good!  It is kale, so there is a strong "green" vegetable taste that many may dislike, but if you are daring, give these a try!  My one year old daughter loved these.  I think the chips make a fun popping noise when you eat them and the texture kind of melts in your mouth.  Note in the picture mine are slightly burned.  They still tasted ok, but they are better not burned!

No-Bake Granola Energy Bites

The kids were constantly asking for another one...and another one.  

They are good!  

Original Recipe source from gimmesomeoven.com

1 c. quick oats

2/3 c. coconut (sweetened or unsweetened)
1/2 c. peanut butter (or sunflower or almond butter)

1/2 c. ground flaxseed, wheat germ, or nuts
1/2 c. mini chocolate chips (or a dried fruit)

1/3 c. honey or maple syrup, (warm honey for easier stirring)

1 TBS chai seeds (optional)

1 tsp vanilla

-Combine all ingredients in a bowl and stir until well combined (you'll get a good arm workout! or you can use a mixer).  Once chilled roll into desired ball size and store fridge in airtight container.  Makes approx. 25 balls.

Build your own Trail Mix

These are magazine cutouts from an old American Girl Cookbook I've had for years!  Building your own trail mix can be a fun idea for a birthday party or some other type of get together.

My typical blend:
Raw Almonds
Cashews
Craisins
Raisins
Chocolate chips
Pumpkin Seeds
Coconut

Other add in ideas (see pics above!)

Banana Oatmeal Cookies

I can't believe how many bananas my family goes through in a week.  And with this new recipe we are going through even more!

 

This cookie requires only TWO ingredients!!!  Mashed bananas and oats...How simple is that?  These are a dense healthy cookie that makes a great snack.  You can also stir in any add-ins you want.

Maple-Pecan Cluster Granola

I recently had my fifth baby.  While recovering in the hospital, a friend sent me a bag of this delicious granola.  I really dislike hospital food, so I really appreciated the food gift!  I just now may be addicted to this stuff!  My family will eat one batch of this in one sitting, so I now make it just for me :)  (although sometimes I give them the SPECIAL privilege of enjoying a bowl with me!)  It is always nice to switch up my granola recipes for a change.  This one is great for snacking and has more of a consistency similar to store bought granola.  My slightly altered recipe was originally from smittenkitchen.com.  YUM!!!