Green Monster Breakfast Cookie

I don't think I need to inform anyone about the Green Monster phenomenon that has been circling the blog world. Its come to the point where greens for breakfast are just commonplace. And that's a good thing. But I do have to say that I really enjoy having food to chew. A smoothie will fill my belly, but I always find that something is missing.

So I find myself back at the breakfast cookie. I have posted a few variations in the past, like Banana Walnut and Carrot Cake, and I've been making them again recently. My only problem is that they were decidedly "un-green". I swiped some spirulina this weekend though (that makes it sound like I stole it...I didn't), and now they are just as green as your kale smoothie.

its the tiny bag in the center, left of the bulk cacao nibs and above the butterscotch chips

These are chock full of nutrients, protein, healthy fat, and whole grains; have texture and take time to enjoy; are kind of sort of raw-ish; and are just such an awesome way to start the day!

Green Monster Breakfast Cookies

1 banana, either blended or melted

2 Tbsp coconut oil, melted

6 Tbsp liquid sweetener (agave, maple syrup, brown rice syrup)

1 tsp salt

1/2 tsp vanilla

1 1/2 tsp spirulina powder

1/2 cup ground flax meal

1/4 cup cacao nibs

1/4 cup grated carrot (about 6 baby carrots)

1 cup protein powder

1 cup old fashioned oatmeal

1/2 cup raisins

Acquire all ingredients. After that its really easy. Mix all the wet ingredients (banana counts as wet, it should be either blended up with the other wet ingredients) into a big bowl. Then add each ingredient, one at a time, in order, until fully incorporated. Form into cookies*, and refrigerate. I make 8 cookies and for me, this is 4 servings.

Serves 4

Nutrition Information: 556.6 Calories; 18.6g Total Fat; 8.4g Saturated Fat; 0.0mg Cholesterol; 76.7g Carbohydrates; 12.7g Fiber; 25.4g Protein.

It might be less for you, I rely on these to take me through a good long part of my day. This is a decent sized recipe, and could easily make 5 servings, just make 10 cookies that are a little smaller.

Serves 5

Nutrition Information: 445.3 Calories; 14.9g Total Fat; 6.7g Saturated Fat; 0.0mg Cholesterol; 61.4g Carbohydrates; 10.2g Fiber; 20.3g Protein

*One little tip for forming these into cookies, is to coat your hands with some vegetable oil (I use sunflower oil). These can be pretty sticky, but they lose their stickiness after being in the fridge for awhile, making them perfectly portable (I often stick them in my pocket on my way to the car).

I am always happy on the first morning of a new batch of breakfast cookies. They don't need to be refrigerated, so the day they're made I eat them immediately, pleased with success, and the fact that I have a healthy filling breakfast ready for the next three days.

Any suggestions for breakfast cookie varieties? I'm always looking for something new to do with them. I've had some successes, that I have posted above and recently made some Zucchini Raisin Cookies that came out pretty well. I've also had some not-so-successful batches, including a tropical variety and a chocolate mint. You can tell they weren't as good because they didn't get formal capitalized names, haha. Anyway, let me know if you have a suggestion, I want to know!!

Enjoy the rest of the week!

Go Green

For St. Patrick's Day, of course.  

Honestly, I've never been a big fan of St. Patty's Day.  I'm completely Italian, and I know that "everyone is Irish on St. Patrick's Day", but even when I was younger, I never really bought it.  My mom loves it, green bagels, Irish Soda Bread, etc.  My husband is half Irish too, but its just not my thing.  Even in college when it was just another excuse to drink a lot...I mean, I never needed an excuse for that (yes, my college experience was like that...maybe why I had an extra 30lbs to lose by my junior year).  

Anyway, the fact that my breakfast tomorrow will be "green" is a happy coincidence.  I ran out of breakfast cookies today, and was trying to make use of the stuff left in my refrigerator...like spinach.  Into a breakfast cookie it went.

Green (I swear, I know they don't look that green) Breakfast Cookies

1 cup rolled oats

1 cup protein powder

1 cup flax meal

1 tsp salt

2 tbsp coconut oil

6 tbsp maple syrup and/or agave nectar, or any combination of the two

2 tbsp applesauce

1 tbsp molasses

2-4 tbsp water

1 cup spinach

  

The process, if you haven't memorized it by now, is pretty simple.  In a big bowl, mix the first four ingredients.  In a smaller bowl, liquify the coconut oil.  Add that, plus the rest of the ingredients (sweetener through spinach) into a blender/food processor/whatever (I use my magic bullet, super convenient for jobs like this), and blend.  Add the wet to the dry, mix, and form into 8 cookies.  

Serves 4

Nutrition Information:  433.8 Calories;  17.9g Total Fat;  6.3g Saturated Fat;  0.0mg Cholesterol;  48.1 g Carbohydrates;  11.3g Fiber;  26.6g Protein

As always, the nutrition information largely depends on the protein powder you use. 

These are so good.  I love that green stuff tastes so good.  I know a lot of you are into the green smoothie, which isn't my thing, but its just such a cool concept..greens for breakfast! 

You can easily raw-i-fy these too.  Replace the rolled oats with another cup of flax meal.  The protein powder can either be hemp protein, or you can also use the flax meal for that too.  I'm sure molasses isn't raw, you could use more maple syrup or agave for that.  The molasses is just good for hardening it for the "put in your pocket" factor.  You could use any pureed fruit instead of the applesauce.  

For all of you who DO enjoy the tomorrow's lovely Irish holiday, I hope it treats you well!  Tomorrow should be an easy day for me.  We're so close to the city, so everyone is going to the parade instead of school.  In other news though, life has been stressful, which is why I haven't been posting much.  I'll talk about it more later on, but I've been at least trying to keep up with you guys!  

Carrot Cake for Breakfast

Its breakfast time here.  I have some time before I need to leave today, and I am eagerly awaiting my drive to school because I can't wait to eat this morning.  

I've made breakfast cookies before (check out the Banana Walnut variation too), but these are extra special...Carrot Cake Breakfast Cookies!  It took a few tries to get them right and they are so. freaking. good.  Perfectly amount of spice, not too sweet, with that irresistible cream cheese icing slathered on top of them...perfect.  Plus, who doesn't like cake for breakfast? 

Of course, they have to follow my breakfast rules:  high in protein, high in fat, and won't crumble or get frosting on my pocket.  Such a delicious cookie does exist. 

Carrot Cake Breakfast Cookies

15 baby carrots, shredded (food processor gets that done quick)

1/2 cup pecan halves (or walnuts)

1/2 cup flax meal

1/4 cup raisins

1 cup protein powder

2 tbsp coconut oil

2 tbsp molasses

2 tbsp maple syrup

3 tbsp agave nectar

2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp salt 

2-4 tbps water (until you get desired texture, I think I used 2)

4 tbsp trans fat free Tofutti

1 tbsp agave nectar

Easy as anything.  Melt the coconut oil and mix it with all wet ingredients, adding only two tbsp of water.  Mix together the carrots and all the dry ingredients.  Add the wet to the dry.  If more water is needed, add now.  Form into 8 cookies.  They will be fairly large.  

Mix the tofutti with the remaining tbsp of agave nectar until smooth.  Dollop 1/2 tsp of frosting on each cookie, and spread out to "frost" it.  Your best bet now is to put them on a cookie sheet or cutting board and let them sit in the refrigerator overnight.  

Thats it.  Very easy, very tasty, very filling (keeps me going for four hours), very good for breakfast.  

Serves 4

Nutrition Information:  550 Calories;  26.0g Total Fat;  8.2g Saturated Fat;  0.0mg Cholesterol;  60.6g Carbohydrates;  10.4g Fiber;  25.8g Protein.  

Enjoy the day everyone!