Quick and Easy [#lactation] Breakfast Cookies

Screen shot 2013-07-31 at 10.00.27 AM

I’m on summer break for a few more weeks, and while that used to mean I could sleep in and recipe test as I pleased, it now means wake-up on G’s schedule and stumble to the kitchen for coffee STAT. Bonus points if I already have breakfast ready.

During the school year I perfected the no-added sugar lactation breakfast cookie to eat while I pumped before work. I still make these each time I have browning bananas, and omit the chocolate chips for  Genevieve’s half of the batch. I love them, she loves them, and Rilo doesn’t mind vacuuming up the pieces that fall on the floor.

[Lactation] Breakfast Cookies

Screen shot 2013-07-31 at 9.57.46 AM

Ingredients vary – you can make these no matter how many browned bananas you have.

1/2 cup quick cook oatmeal per 1 banana –  I usually wait until I have 5 bananas, and 2.5 cups oats.

1/4 tsp cinnamon per banana

1/4 tsp vanilla per banana

1/2 tsp chia seeds per banana (not required)

1/2 tsp flax seed per banana (not required)

1 tsp brewers yeast per banana (omit if you don’t want lactation cookies)

1 TBS chocolate chips per banana (omit for baby cookies)

Directions

Screen shot 2013-07-31 at 9.58.40 AM

Preheat oven to 350. Line a cookie sheet with parchment paper.

Mash bananas and add all other ingredients. Mix well.

Scoop mixture with 1/3 cup measuring cup and flatten into a cookie shape. Bake for 18 minutes. Once cooled a bit, cut parchment paper and stack on a container. Store in fridge for up to 1 week.

Enjoy!

What is your favorite way to use browning bananas?

Advertisements

Happy National Pecan Day!

Not to toot my own horn or anything, but today I made amazing muffins.

I had 5 neglected, and therefore overly-ripe, bananas sitting in my kitchen begging me to turn them into something delicious. I could have gone with my standby banana protein muffins, but decided instead to throw caution to the wind and whip up a batch with quinoa, chia seeds and pecans instead.

And when posting about my new concoction on twitter I discovered it is National Pecan Day, how serendipitous! So although the day is almost over, I won’t judge if you extend the celebration into tomorrow so you can whip up a batch for yourself.

Banana Pecan Quinoa Muffins

Serves 12

Wet ingredients

2 overly-ripe bananas, mashed

1 egg

4 TBS butter

1/2 tsp vanilla bean paste (can sub vanilla extract)

1/2 cup cooked quinoa

Dry ingredients

1 cup white whole wheat flour (I like Bob’s Red Mill, but regular whole wheat or unbleached white would work too)

1/2 cup dark brown sugar, packed

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

3 TBS chia seeds

1/2 cup pecans, chopped

Directions

Preheat oven to 375 degrees.

In medium bowl, cream brown sugar and butter. Add remaining wet ingredients and mix until combined.

In a large bowl combine all dry ingredients. Add wet to the dry and mix well. Scoop into 12 lined & sprayed with non-stick cooking spray muffin tins, or silicone muffin cups, and bake 35-40 minutes.

Try to allow to cool before eating.

What is your favorite way to eat pecans?

butter-not squash

Last Monday I posted my meal plan. Said meal plan called for the hubs to make 13 bean mix soup tonight.

Meal plans were meant to be broken.

After consuming a glorious bowl of honey Greek yogurt, nanner and chia seeds,

running to REI to pick up some hydration goodies, (thanks for all the suggestions on yesterday’s post!),

(amphipod 20oz water bottle w/hand strap for medium/long runs)

(Nathan hydropack for extra long runs & bike rides)

and eating leftover black bean polenta casserole, (and perhaps a cookie or two),

the hubs decided to spend the rare sunny weekend afternoon in the backyard, working on the garden, and I decided this bad boy was calling my name.

Thursday evening we didn’t eat the planned butternut squash black bean burritos, so today I decided to whip up a batch of enchiladas with some of the unused ingredients.

Unfortunately, the recipe isn’t quite blogworthy yet. But I did capture some pretty pictures.

wrinkly butterbutts!

The enchiladas were flavorful, but lacked texture. Unless, of course, you consider baby food to be a winning texture.

My salad provided a much needed crunch factor on the side.

I’m off to bed, hopefully getting a good nights rest in prep for my early a.m. dreadmill date.

What is your favorite squash?

Whole wheat banana protein muffins

Today was one of those days when I really hated being a grownup. Last night our furnace stopped working. The hubs called the company we purchased said furnace from, a mere 4 months ago, and made a noontime appointment. He ran off to Lowe’s to pick up chicken coop building supplies before the appointment. While attempting to leave Lowe’s, he discovered the Volvo’s battery was dead. Insert father-in-law, Rob, to the rescue. Rob graciously drove into town to move all supplies from our Volvo to his truck in order to reach the dead battery. Yes, our battery is where one would normally find a spare tire. Why? Volvo thinks they are different/fancy/cool?

I hate you Volvo.

After finishing* the laundry, finishing up with the furnace repair man, and getting chicken coop materials home, I decided a little baking might improve my mood.

*a job that is never actually finished

I had these muffin liners sitting in my muffin sheet for two weeks. I hadn’t felt the inspiration to either bake muffins, or to put away the liners.

Yes, those would be Halloween liners my friends.

I took one look at my fruit bowl and decided something needed to be done with these sad looking nanners.

Inspiration finally struck, and I started combing the internet for a recipe that only required me to shop in my pantry.

I found one, but it didn’t look too fantastic. Halfway through the process of pulling items out of my pantry I remembered I only had whole wheat flour. Since my oven was already in the process of pre-heating, and I wasn’t in the mood to run to the store, I decided to give it a go.

I didn’t have high hopes, as I prefer to blend my whole wheat and white flour together. But I’m glad I did, because these muffins are so light and fluffy you would never guess they were whole wheat! I added so many additional ingredients to the recipe I found, it is almost comical to say I adapted the recipe. But, here is the original recipe in case you don’t feel like all the add-ins.

Whole wheat banana protein muffins

Makes 18 muffins

Nutritionals: Cal: 145, Carb: 28g, Fat: 2g, Pro: 6 g

Ingredients

4 very ripe bananas

2 eggs

3/4 cup unsweetened apple sauce

1 tsp vanilla

2 cups whole wheat flour

1/2 cup white sugar

1/4 cup brown sugar, packed

1 tsp cinnamon

1 tsp baking soda

2 scoops GNC whey protein powder, unflavored (you could also use vanilla or chocolate or strawberry for a fun change)

2 TBS chia seeds

Directions

In medium bowl mash bananas, add vanilla, applesauce and eggs. Blend well.

In large bowl combine whole wheat flour, white sugar, brown sugar, cinnamon, baking soda and protein powder.

Mix wet into dry.

After combined fold in chia seeds.

Distribute evenly in muffin liners,

and bake 20-25 minutes, (until toothpick is inserted and comes out clean).

Transfer to wire rack to cool. I use the same toothpick to move my muffins.

Enjoy plain, with peanut butter, nutella, cream cheese, or whatever your heart desires.

Mmmm, nanner-nugget.

Curried Split Pea Soup [vegan]

This morning Rilo woke me up at 3:35 to relieve herself. I groggily stumbled to the back door and willed myself to stay in the half-asleep haze, hoping to get another hour and a half of shut eye. At 4:30 the hubs poked me in the forehead. Huh? Yeah…Rilo woke him up to relieve herself again. I desperately tried to cling on to the sleep that was draining from my body. No dice. I was awake, and none to pleased. I asked him why he poked me in the head. His response? To see if I was still here.

I guess I am weightless.

I almost got out of bed, but I resisted, thinking somehow I would still catch some zzz’s. Crazy, I know. I tossed and turned until 5:31, when I finally drug myself out of bed. Six ounces of iced coffee sent me on my way to the gym. And guess what? It wasn’t pitch black! Spring is around the corner folks 🙂

Post gym I went straight to work made a detour home because I forgot my work keys and id badge. Arrrgh. At least I had some nummyness in a bowl to improve my mood.

This Voskos Greek honey vanilla bean yogurt was bomb(dot)com.

And it paired well with oats + nanner.

Lunch was also fabulous. I had been looking forward to this meal ever since I made it last night: Curried Lentil Salad.*

Pure joy.

Paired with an impromptu kiwi+strawberry side salad. I forgot I had this little kiwi in my work fridge. Mmmm, it was the sweet pick-me-up I needed with a shot of Vitamin-D.

The sunshine didn’t keep me going as much as I had hoped. By 2:30 I was ready to crash. Unfortunately that wasn’t an option.

Luna tried to help, but she didn’t succeed.

Luckily the day was almost over and I could crash. Oh wait, nope, I needed to make dinner. I found this recipe for Curried Split Pea Soup on Huckleberries Natural Market website and was pretty excited about it.

It did not disappoint! Plus it was easy-peasy (pun intended) to make. A great meatless Monday meal to add to your meal plan.

I, of course, modified it. I just can’t help myself, no recipe is safe.

Curried Split Pea Soup

Serves 6 (approximately 1 cup servings)

(Nutritionals: Cal: 176, Carb: 43g, Fat: 0g, Pro: 14g)

Ingredients:

4 cups vegi broth

2 cups yellow split peas

8 baby carrots (or 2 medium carrots), sliced

1 medium yellow onion, chopped

4 garlic cloves, minced

1 TBS curry powder

1 tsp turmeric

1/2 tsp cumin

1/2 tsp corriander

1/2 tsp paprika

1/4 tsp cayenne pepper

1 tsp salt

1 bay leaf

Directions

Spray large pot with cooking spray, olive oil spray or pour 1 TBS extra virgin olive oil. Heat over medium, and add garlic, onion and carrots. Heat for 2 minutes, stirring occasionally.

Add curry, cumin, turmeric, paprika, cayenne pepper, corriander and salt. Stir. Add broth, split peas and bay leaf.

Cover, bring to boil, reduce to low and simmer 45-60 minutes.

I like my peas on the softer side, so I simmered an hour.

I topped my bowl with sour cream, defeating the whole vegan purpose of this dish. But it was just so tasty! If I had plain Greek yogurt I would have topped my bowl with that instead.

With a side of sourdough bread. Mmmm, my stummy is very happy right now.

Oh, and Rilo says Go Zags! This game is intense!!

 

 

Early to bed, early to rise.

In theory at least. Last night I was exhausto-balls. Lately I’ve been neglecting my inhaler* and my workouts have really been kicking my arse. Between the wheezing, and forgetting to make coffee yesterday morning, I knew the only cure would be sleep.

*I have exercise-induced asthma. It generally only flairs up when I run or use the stair-stepper, but lately the elliptical has been added to the list.

Unfortunately 8 hours of uninterrupted sleep did not make magic happen. Thursdays are just difficult. Between earlier than normal meetings, and back-to-back classes until 1:09, (when I get lunch), I am thrown way off my mark. I’m such a creature of habit, and even though this happens every.single.week. on Thursday, my body still can’t find balance.

Coffee didn’t help.

Pumpkin oats didn’t help.

Nanner + pb didn’t help.

And neither did my chicken, laughing cow & stone ground ‘tard sammie + apple.

I did, however, attend a pink and frilly baby shower this afternoon for a co-worker. And y’all know how much I love babies.

My Thursday threw me off, but I did manage to get a gift.

Ok, so technically my gift will come in the future, but I wasn’t sure if there were any food allergies/aversions. I wanted to make sure my co-worker got something she would actually eat.

There are only three things to cure my Thursday blues:

Deschuttes tasting at The Flying Goat with friends Erica + Nate,

The Office,

and Parks and Rec.

Here’s to a better tomorrow.

What is your cure to ease the pain of a rough day? Are you thrown off by a change to your routine?

Saturday snapshots.

Nanner + chunky peanut butter = amaze-balls.

Dog walk in sun = glorious. Then on to a gym date with the hubs (40 min on the adaptive motion trainer + 15 min arms). Once home I created some sun-inspired eats.

Caprese salad – much better in the summer though 😦

Kiwi

And carmelized onion toast.

Yum.

Then I needed to get my creative juices flowin’ for an app to bring to Liz’s Rockband birthday party.

Earlier this week I saw Kath’s recipe for cilantro pesto and I knew I had to try it soon. But I didn’t know what to do with it…top it on fish? Chicken? Make a cold pasta salad? Decisions, decisions. Then I decided it would be the perfect base for a Southwest dip.*

*Recipe to follow

Other dishes included these delicious dolmades + lemon sauce made by the boys.

Erica’s sesame ginger pasta salad.

And chips/dips galore.

The pups begged for samples,

and were denied.

An in depth discussion about brunch occurred, and I saw via fb check-in’s at least one participant actually partook in one this morning. I’m jealous.

And as an early birthday present to Anastasia, a little blog love to her indoor garden of tomatoes, lettuce and something else…onions? I can’t remember.

Now I’m putting on my serious-blogger panties for the remainder of the week. Stay tuned.