So you may have been wondering if I am have been busy in the kitchen lately, and the answer is yes. Last week I tried many new recipes and even made some of my old favorites for healthy snacks. Lets just say anything that is freeze-able I love, especially for snacking options.
I don’t know, maybe it’s being pregnant with a boy, but I a crave something sweet a lot and have more of an appetite. The only problem is nother ever sounds good unless it’s high in sugar for me. I have had to compromise with healthier options, like my Raspberry Vanilla Chia Pudding and my Chocolate Mini Cakes (GF, Vegan and Sugar Free).
R loves the breakfast cookies I make, and since I love lavender, I thought I would try a recipe using lavender and blueberry. R loved them and so did Marc. Marc isn’t usually a lavender fan, but these he liked. Breakfast cookies are great frozen, and only take 5-10 minutes to thaw. I try to keep a stash in the freezer.
They’ve been perfect for the warmer days too. Since my nausea just doesn’t want to subside, I have to have quick snacks on hand at all times. After my runs before I make R’s breakfast and then mine, I munch on a breakfast cookie. I add in protein powder to give me a protein boost, so they help rebuild muscle post run and workout. I don’t add any sugar to mine either, making them a great option for any part of the day.
I have found that sugar just doesn’t sit well with me when I am nauseous, even though it’s all I crave. If I have it, I end up more sick. Maybe by the third trimester my nausea will completely subside, but I’ll still make room for more frozen treats for sure!!
I love the cookie texture to these, but a more dense, protein packed cookie. They pack a lot of punch from a little cookie. And what kid doesn’t want to eat a cookie for breakfast?! I have made these breakfast cookies many different ways, from chocolate peanut butter, to green tea flavored and even tart cherry flavored. All my favorites. This one is more minimal with just dried blueberries and fresh lavender sprigs.
- 3 ripe bananas
- ⅓ c applesauce
- ½ c almond butter
- ½ c almond milk
- 2 scoops vanilla protein powder
- 1¼ c rolled oats (GF)
- ⅓ cup dried blueberries or ½ c fresh blueberries
- about 1 Tbs lavender sprigs
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Mix all ingredients together with hand mixer, except for rolled oats, and blueberries.
- Stir in the rolled oats and blueberries. Mix will be cake like.
- Once mixed, spoon mixture onto prepared baking sheet and bake for 15 minutes, until cookies are lightly browned on bottom.
- Let cool and store in the fridge for up to 2 weeks, or the freezer for a few months.
Lavender Blueberry Breakfast Cookies, protein packed, sugar free, GF & vegan #nutritiouseats Share on X
I think this next week I want to make a new healthy bite flavor. We haven’t had those in our fridge for awhile and those are great for after runs and before runs.
Wish all you moms a Happy Mothers Day!! Hope you enjoy the weekend.
Until Next Time Be Whole and Be Fit
What are your Mothers Day plans?