Wednesday, August 8, 2012

Meltdown Update and a Sweet Recipe!

So, I've been sticking to my no bread (as gluten free as possible) and no dairy diet.  Ugh.  It ain't easy folks.  I'm 1.5 weeks down, 2.5 to go.  
The good news is that I am starting to see results.  I can actually see the new muscles I'm developing from my Pure Barre classes because some of the fat is melting away.  I almost braved a bikini yesterday at the neighborhood pool, but I decided on the tankini.  I want to be really ready for the big reveal.  ;)  

The bad news is that I can't eat anything fun.  I generally come away full, but never satisfied.  I found this recipe for a vegan breakfast cookie and made it with Baby Girl this afternoon.  It's quite tasty and satisfies my sweet tooth without doing too much damage!  

Peanut Butter Banana Oat Breakfast Cookies

adapted from Watching What I Eat

  • 2 ripe bananas, mashed until smooth & creamy
  • 1/3 cup peanut butter (I used creamy)
  • 2/3 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 1/2 cups quick oatmeal
  • 1/4 cup chopped nuts (optional - I left them out)
  • 1/4 cup carob or chocolate chips 

Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce and vanilla extract ~ mix again until all are completely combined.

Add in the oatmeal & chocolate chips to the banana mixture & combine.  

Use a cookie scoop or drop onto silpat or parchment paper lined cookie sheet.  

Bake at 350 degrees for 15 minutes or until desired texture.  

I stored mine in the refrigerator!

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