Quick and Easy [#lactation] Breakfast Cookies

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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

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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

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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?

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?