Pre-packed meals for the week is a beautiful thing 🙂
Can we all just take a moment to appreciate how attractive my breakfast looked this morning. Blackberries, bananas, almonds, almond-hazelnut butter, rolled oats with vanilla soy milk. I think I’m in love.
Eating a well-balanced breakfast will help you recharge your brain and make it easier for you to maintain a healthy weight, so I urge you all to never ever skip breakfast! If you’re a busy body and don’t have enough time in the mornings (Which I don’t believe by the way. You always can make time to nourish your body with good foods!), try baking these healthy cookies on a Sunday night and store them in a bag to grab-n-go throughout the week. ‘Cookies for breakfast? No way!’ Yes, friends, dreams do come true.
Hope you all have a lovely Sunday!
Alone, banana and chocolate are superb. But, when paired together, it’s like the interlocking of fingers between two soul mates… in food form.
Today I made these chocolate-banana-peanut butter-gluten free-oatmeal cookies. I know, quite a mouthful to say, but ridiculously simple to make and undeniably delicious. I seriously can’t believe I made these using only 7 ingredients! None of which, might I add, are butter, sugar, or eggs! The absence of refined sugars and reduction of saturated fats in these nutritious cookies makes me feel less guilty indulging in more than just one.
I initially didn’t know what I was going to make; it could’ve been bread, scones, granola… I really just wanted to bake something using the ingredients I had on hand. Little did I know that I was going to make some super delicious, moist mini cookies! This just goes to show how flexible baking can be and it also reminds us to be creative and willing to experiment with recipes.
Sure, these might not look like your traditional cookie, but I can vouch that they are equally as delicious as any chocolatey, sugary, buttery cookie out there! The texture of these are very reminiscent of banana bread. The outer shell is firm and the insides are plush, moist, and bursting with flavour.
As always, I used dates as my sweetener instead of refined sugar. I cannot stress how great incorporating dates into your recipes is. Per 100 grams, dates have 105 less calories, 8% less carbs, and 32% more dietary fibre than white sugar. If that’s not reason enough to switch to using dates instead of refined sugars, I don’t know what is!
Rather than my usual almond butter, I grabbed the almond-hazelnut butter last week at the grocery store and my oh my, this stuff is life-changing. I kid you not, almond-hazelnut butter tastes like liquified Ferrero Rocher!!! Though, I guess it makes sense since Ferrero Rocher is a hazelnut cream-filled chocolate. But you guys need to try it! It adds something different to the cookie rather than just strictly using peanut butter.
(Yields ~ 40 cookies)
I couldn’t be more happy about the way these turned out. I even put them to the test with my anti-health food friends (friends who think anything I make is made out of grass) and they really enjoyed them! They were surprised at how sweet they were despite not using any sugar. They also made a note that these would make a great on-the-go breakfast. The nut butters definitely gives you the protein you need and the oatmeal provides the bulk that’ll make you feel full!
Baking these was such a great way to spend my Saturday evening! I hope you guys give these a try and please let me know if you do! Anyway, hope you’re making the best of your weekend and I’ll talk to you soon!
This was lunch today- baked lemon ginger salmon with balsamic vinegar salad and a side of guacamole. It was freaking fantastic; just thinking about it now makes me smile, haha.
Monday to Friday lunches usually consist of a salad and sweet potato, which I enjoy very much, but I do like to switch it up on the weekends to make sure my tastebuds don’t get bored.
Salmon is packed full of Omega-3 fatty acids, which has been proven to reduce risk of coronary heart disease, and tastes great, so I try to add it into my meals on the weekends! It’s also super simple to prepare- I just marinate the salmon with the juice of a lemon, 1tbsp of grated ginger, cilantro, 3 cloves of garlic, 2tbsp of olive oil, and some salt & pepper in a Ziplock bag for an hour in the fridge then bake it in the oven at 350°F for 30 minutes and voila! Your perfectly cooked, flakey, moist, flavourful salmon is ready to eat.
If you’re in a diet rut and are looking to add something new to your meals, give salmon a try. Many people shy away from fish because they think it’s difficult to prepare and whatnot, but I promise you, it’s easier than you think! There are plenty of amazing salmon recipes out there and I urge you to try them out! Incorporating this healthy fish into your diet will provide you with a plethora of nutrition without sacrificing taste/flavour.
To anyone who actually reads this, I hope you’re having a lovely Saturday and enjoy the rest of your weekend! And go eat some salmon!!!
I find that on the weekends when I have nothing pressing to do and nowhere important to be, I eat more than the average person should. Seriously, I can’t stop eating! Every hour or so I find myself stalking my fridge and pantry and rummaging for something to eat. It’s not even that I’m hungry… I think I’m just bored. I’m not the only one, right? Please tell me I’m not alone when I say eating is one of my favourite recreational activities!
But even though I’m eating often, I try to nourish my body with clean, healthy, nutritious foods that won’t make me feel sluggish throughout the day. Today, I had a sudden craving for guacamole. Actually I’ve been craving it all week and I finally had the time to make it today. It’s really strange- I really don’t like eating avocados in any form except for in guacamole. On its own, eating avocados, to me, tastes like eating a slab of butter (yuck). But in guacamole, the tang of the lime and crunch of the onion really make avocado something I really enjoy.
Guacamole is simple, quick, and so versatile. You can use it as a dip for your crackers/chips/carrots/celery, put it in your burritos/tacos, or even just eat it on its own as a side to your meal. Yes, avocados are high in fat, but it’s the healthy unsaturated kind that is proven to help lower cholesterol levels. Also, the buttery green fruit is high in fibre and has more potassium than a banana, so all the more reason to make guacamole!
Look at that beautiful colour- Isn’t it pretty?
There isn’t anything special about my recipe- it’s just a combination of simple, fresh ingredients that blend perfectly together, and I really wanted to share it! Everyone should be allowed to indulge in this healthy, delicious snack! So here it is:
And that’s it! It’s pretty much just cutting everything up and mixing it in a big bowl, haha. Regardless of its simplicity, the end result is still spectacular. I enjoyed my guacamole today with celery sticks, baby carrots and a few rosemary olive oil Triscuits- It was such a spectacular afternoon snack!
So, next time you’re bored on a lazy Saturday and want to snack on something great, give guacamole a try. I promise you, you won’t regret it!
Slight resemblance of a stegosaurus? I think so. (Though totally unintended!)
Today’s late afternoon snack. The beauty of fresh, sweet, succulent fruit will always make me smile. They finally have a greater variety of fruits available at Extra Foods. The last few months I spent eating mediocre, dull apples are finally over! Spring is slowly (Very, very, VERY slowly) on its way, so hopefully more fresh produce will be appearing in the grocery store! You know you’re slightly strange when you get really, really excited about fresh produce at the supermarket… sigh.
Anyways, happy Friday!