Sometimes, it’s okay to have chocolate for breakfast.
This is one of my favorite recipes, but I haven’t made it in ages. I’m a huge fan of unsweetened cocoa powder, especially when it’s naturally sweetened through fruit. For a meer 10 calories per tablespoon, cocoa powder provides you with 2 g. fiber, 1 g. protein, and 4% iron. And you get your chocolate fix. What’s not to love?
Chocolate Coconut Cookie Drops
1/2 c. uncooked oatmeal
sprinkle of cinnamon and nutmeg
1 tsp. chia seeds (optional)
1 T. almond butter
1/2 banana (super ripe), mashed
2 T. unsweetened cocoa powder
2 T. wheat bran (optional)
1-2 T. soymilk
1-2 T. sweetened coconut
Combine all ingredients together (except for coconut and almonds,) and mash with fork.
Separating the “dough” into roughly 5 cookies, roll gently with hands and form into small drops. Roll through coconut and top each cookie with an almond.
Enjoy with a fork and a glass of milk. And coffee for us coffee drinkers. 😉
Morning Snack: cored red delicious apple, sandwiched with a smear of chunky peanut butter
I was pretty excited for lunch today. Fresh greens. Buttery white beans. Garden fresh tomatoes and cucumbers. EVOO and sea salt. Chopped carrots.
Extra sharp cheddar cheese.
I love cheese. I do. In fact, I think I might even show a little too much excitement when the employees of Whole Foods talk to me about all their different kinds of cheese, while I sample my way through cheese after cheese after cheese. They’re overjoyed that I’m so excited and interested in the variety of cheeses that they have on display (we have some serious foodies at my whole foods, I’m telling you!) And I’m overjoyed that they know so much about cheese. Oh, and eating my way through brie, goat, and blue cheese isn’t such a bad thing either. 😉
Unfortunately, these pleasurable experiences have also turned me into a bit of a cheese snob. I can’t help myself. I loved this salad, I really did. But having shredded cheddar cheese just didn’t cut it for me, and I felt as if I needed to take a ride to whole foods to redeem my lunch. I’ve tried to revert myself, but to no avail.
That being said, however, I still love cheesesticks and an American styled grill cheese now and again, so I’m not a complete cheese snob quite yet. 😉
My lucnh has consisted of kashi crackers for carbs and crunch…
…plus a sweet, juicy orange for dessert.
Minestrone soups are great for this time of the year, when zucchini and squash are making their last triumphant appearance, while bell peppers are saying their last goodbyes. It’s the soup filled with promise of autumn (because I’m totally into that sort of thing lately), while reminding you that summer is still holding on. Fresh. Brimming with tomatoes. Comforting.
I highly recommend this soup. It’s easy to throw together and it’s easy to ‘tweak,’ based on what you might have on hand. Since it’s still summer and all, I like to serve this soup lukewarm with fresh black pepper and a squirt of fresh lemon juice. 😀
Recipe available online: Minestrone Soup (it’s from my most treasured cookbooks: Moosewood Cookbook)
Mom is the bread master in the family. This whole wheat bread is my absolute favorite of the breads that she makes. Especially when toasted and spread with a smidgen of butter. 😀
Today is basically my Friday, but I plan on using tomorrow as a “homework day.” I have a lot to finish before Monday’s presentation and preclinical training. 😀
Question: Are you a cheese snob? What are some of your favorites?