I’ve spent weeks making sure this recipe is fool proof. It was also an amazing excuse to make these at least once a week…. for 5 weeks in a row.
I present you with:
the TWO ingredient cookie.
Yes. For real. Two ingredients. (Yes, you can add other things if you want… but you don’t HAVE to!) I made this up after seeing a “healthy breakfast cookie” that wanted me to add eggs, applesauce, baking soda, etc and I said NO!
And also, I hate those “two/three ingredient” recipes where one of the ingredients is a boxed cookie mix. and the other is a can of pie filling. CMON PEOPLE.
2 large old bananas
1 cup of quick oats
Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick ‘em all in the freezer.
Then add in what sounds yummy to you! (or nothing!) We love:
-a handful of chocolate chips
-crushed walnut pieces
Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. The ones in these photos have a handful of chocolate chips, a teaspoon or two or cinnamon, and 1/4ish a cup of crushed walnuts.
We made 16 cookies with those measurements. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet. Don’t forget the greased part…. I did once and had to scrub my pan forever.
post-mixing. You can still see the chunks of ‘nanas.
post-cooking. check out those walnut chunks!
These cookies taste most amazing right out of the oven. But still great later. I wouldn’t even know if they taste great 2 days later because they’ve never lasted that long.
Sometimes we’ll make 16 “cookies”. And we’ll eat them all for lunch. I know what you’re thinking… WOW lauren you’re gonna be 500 pounds if you keep eating 8 cookies. But think about what went in these cookies! If I ate 8 cookies, I’ve had: 1 banana, 1/2 cup of oats, and half a handful of chocolate chips and walnuts. Amazing. Leave out the chocolate chips and they are all health.
Why this recipe is awesome? I’m terrible at eating regular oatmeal. But I’m EXCELLENT at eating cookies!
I hope you like these. We love them. Tell us what random “mix-ins” you’d add!!
Oooooh I wanna try!
I’m gonna add in peanut butter :D
1. Leg Lifters, 10 Reps each side
2. One Leg Supermans, 15 Reps each side
3. Doggy Leg Lifts, 15 Reps each side
4. One Leg Around The Worlds, 15 Reps each side
This is from my first Pilates Bootcamp show! This episode is on Total Body Toning. You can follow along on YouTube or just look a look at the GIFs :)
Can you make lasagna without pasta? Why yes, you can. I didn’t even miss the pasta! Zucchini and squash are officially the best substitutions for pasta.
- 2 large zucchinis
- 2 large squashes
- 1 cup no salt added tomato sauce (I used Sprouts Tomato Sauce)
- 2/3 cup tofu, diced
- 9 large spinach leaves
- 1/3 cup part skim ricotta cheese (fat free would be better)
- 1/3 cup Soysation cheese shreds
- salt and pepper
- olive oil spray
- Preheat oven to 375F.
- Wash the zucchini, squash, spinach leaves, and tofu.
- Cut the ends off the zucchinis and squashes.
- Using a mandoline, create slices of zucchini and squash.
- In a food processor, puree the tofu and spinach leaves. Add in some salt and pepper.
- Use the olive oil spray to coat the bottom of a dish.
- Lay the ingredients in the following order: zucchini, tomato sauce, squash, ricotta, zucchini, tofu mixture, squash, ricotta, tomato sauce, and cheese shreds.
- Bake for 45-55 minutes. In the last five minutes, top the lasagna with more cheese shreds.
- Let the lasagna cool for at least 10 minutes before serving.
1 pound good-quality fusilli
2 tablespoons grape seed oil
1 clove garlic, thinly sliced
Two 28-ounce cans peeled whole San Marzano tomatoes
15 large fresh basil leaves, julienned
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound whole milk mozzarella di bufala, cut into ¼-inch pieces
Grated Parmesan cheese, optional garnish
1. Bring a large pot of salted water (see page 29) to a boil. Add the fusilli to the boiling water and cook according to the package directions.
2. Add the grape seed oil and garlic to a 10-inch skillet. Turn on the heat to high. When the edges of the garlic have turned golden, about 1 minute, use your hands to break up and squeeze the tomatoes directly into the skillet. Immediately add the basil, salt, and pepper. Bring the sauce to a boil, then lower the heat to medium.
3. When the pasta is cooked, turn off the heat under the sauce. Evenly distribute the mozzarella into the sauce. Use a wire-mesh skimmer to remove the pasta from the pot and place it directly into the skillet. Fold the fusilli into the sauce. Continue to fold until the mozzarella has melted and attached itself to the fusilli.
4. Serve immediately with grated Parmesan cheese, if desired.
This was breakfast in Nepal. Tibetan bread drizzled with honey, with jam on the side, a boiled egg and chickpeas. It seriously was the best thing ever. Oh and of course delicious Chai tea.
Bran sticks with sliced banana, red grapes, home grown blueberries, pumpkin seeds, sunflower seeds and almond milk.
I didn’t think it would, but completely organic, home grown produce tastes so much better than the supermarket produce! These blueberries were delicious. :3