I am a Protein Cookie Monster

Who does not love cookies?  Some have actually called me the Cookie Monster because I just love them so much, but I try to stay away from too many baked goods if I know what’s good for me. 

But that doesn’t stop me from trying or coming up with new recipes for “healthy” cookies.  Just as long as they contain chocolate chips and no raisons, I am one happy camper.  At least if they are relatively healthy, I do not feel too guilty eating them all by myself.

So let me introduce you to a healthy cookie.  Yes, that is correct.  These contain absolutely no artificial flavours, refined sugars or flours. They do however have healthy grains, fats and protein and I even managed to make them Gluten-Free .  My belly will be thanking me. 

Ingredients

Combine all of the following ingredients into a medium-sized bowl and mix well.  Makes 12 cookies.

• 1/4 cup Gluten-Free flour mix (I used a mixture of Millet, Potato Starch, tapioca flour and xanthan gum)
• 3/4 cup Old Fashioned Oats
• 1/8 cup ground flax/chia seeds
• 1/8 cup  Navitas Naturals Protein Twister Power
• 1/8 cup Agave Syrup
• 1/4 cup chopped walnuts'
• small handful of chocolate chips
• 1 tsp. ground cinnamon
• 1 tsp. vanilla
• 1 tsp. Gluten-free Baking Powder
• 1/8 cup  olive oil
• 6 oz.  plain non-fat Greek yogurt

Preheat your oven to 375F.  Spray a 12 cup muffin tin with Pam.  Divide the batter evenly between the 12 muffin cups, about 1/3 cup full.  Then bake for 12-15 minutes or until golden brown. 

Mine only took 12 minutes.  The cookies are moist and tender.  I think next time I will add a smidge more agave since I found they were lacking a little in sweetness.  I think it’s because of the yogurt.  Perhaps I could buy the vanilla Greek Yogurt and use that instead. 

I will definitely be making these again.  They would be great right before or after a workout because they contain healthy grains and lean fats and protein to help repair and build muscle.  I think though, that I will make them slightly larger next time and try on a cookie sheet.

Just for fun, I entered the ingredients into a recipe nutrition program I found on the internet to see the nutritional value of these cookies….here is what some of the data gave me (per cookie)…

• 55 calories, 3g protein, 4g fat, 1g sugar, 7mg magnesium, 51mg phosphorus, 88mg potassium, 12mg sodium
• Yup, these ones are a keeper!

Question – Do you have a favourite pre-workout snack to help you power through your workouts?  How about after your workouts?

Bea

xoxo

Apple Cinnamon Pancakes

Hey guys,

Hope your weekends have started off well.  Have I got a treat for you today.  Since I had to attend a Strata meeting for my complex this morning, I spent the night at my place instead of Trevor’s because the meeting was here.  And since I am President of my Strata Council, I better attend.  So when I woke up this morning I took the opportunity to make my world famous Gluten-Free Pancakes…it’s been so long.  Enjoy… I sure did

INGREDIENTS

• 1 cup  Sorghum Flour
• 1 cup  Buckwheat Flour (or Millet flour – or 1/2 cup of each)
• 2 Tbsp  Cinnamon
• 2 Tbsp  GF and Aluminum-Free Baking Powder
• 2 Tbsp  Navita’s Naturals Twister Power (Maca, Hemp, Cocoa Blend)
• 2 Tbsp  Sprouted Flax/Chia Seeds
• 1 medium apple, grated with peel
• 1 egg, beaten (can use my egg substitute – see recipes tab)
• 1 Tbsp pure organic Vanilla extract
• 2 Tbsp  pure organic maple syrup
• 1 1/2 cup almond milk

First sift together the dry ingredients in a medium sized bowl like this.  Then set aside.

Next mix together the wet ingredients in a small bowl (apple, egg or egg substitute, vanilla and maple syrup).  DO NOT yet add the milk. 

Now you can add the apple mixture to the flour mixture and mix well.  Add the milk about 1/2 cup at a time and stir together with a wooden spoon.  Keep adding the milk until you get a thicker batter, but it can’t be runny or lumpy.  I had to add another splash of milk to the batter so that it was thin enough to spread around in pan. 

Heat up a shallow frying pan to a medium-low heat and use some non-stick spray in pan each time you are going to make the pancake.  Remove pan from heat and using a ladle, add a scoop full in center of pan.  Tilt so that it can spread out evenly and return on element. 

The pancake is ready to be flipped when you notice that the sides of the pancake start getting brown or batter starts bubbling a little bit. 

Should be nice and brown but not burned when ready to be flipped.  I’ve noticed that you have to sometimes turn down your element to prevent burning.

Place pancakes in a preheated oven (200F) to be kept warm until ready to serve. 

If desired, serve with some organic non-fat yogurt and pure maple syrup. 

I love how it makes enough pancakes for leftovers the next morning.  I’ll sometimes even have pancakes for lunch.  I’ve even made pancakes the night before during the school week and then pop them in the microwave for a quick weekend breakfast on a weekday.  I just don’t have the time during the week to make pancakes.  And one of the great things about my pancakes is that they are really filling and very satisfying. 

What is your favourite weekend breakfast meal?  How about a weekend breakfast during the week?

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On another note, I’ve been trying to upload a video to the blog and it seems to be taking forever.  It just keeps saying “Uploading Video”.  Anybody in the blogging world have any tips?  I use a program called:  Windows Live Writer 2011.

 

Take care everyone,

 

Bea

xoxo