Nutty Banana Breakfast Cookies

Every week I find myself wondering “What am I going to have for breakfast all week?”. I, like many people I work with, fall victim to the quick grab-n-go in the food court. My go-to is a warm buttery croissant….that flakiness…those buttery ridges….I digress.

Going through the grocery store I spotted something that looked like it could fix my issues…that was a banana chocolate breakfast cookie from a popular company that makes many breakfast products. I go to look at the ingredients and WOW! What does half of this stuff even mean?

Ingredients

WHOLE GRAIN ROLLED OATS, HIGH FRUCTOSE CORN SYRUP, WHOLE WHEAT FLOUR, SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, DEXTROSE, MILKFAT, SOY LECITHIN, NATURAL FLAVORS, VANILLIN [AN ARTIFICIAL FLAVOR]), SUGAR, CORN SYRUP, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS** WITH TBHQ AND CITRIC ACID ADDED TO PRESERVE FRESHNESS, MODIFIED WHEAT STARCH, WATER, MALTODEXTRIN, GLYCERIN, DRIED APPLE PUREE, CONTAINS 2% OR LESS OF CALCIUM CARBONATE, 

MONO AND DIGLYCERIDES, NONFAT DRY MILK, NATURAL AND ARTIFICIAL FLAVORS, EGG WHITES, SODIUM BICARBONATE, DRIED WHOLE EGGS, SALT, MODIFIED FOOD STARCH, CORN FLOUR, MALIC ACID, SODIUM ALGINATE, CALCIUM PHOSPHATE, VITAMIN E ACETATE, REDUCED IRON, NIACINAMIDE*, PYRIDOXINE HYDROCHLORIDE*, THIAMIN MONONITRATE*, POTASSIUM SORBATE (A PRESERVATIVE), SODIUM PHOSPHATE, RIBOFLAVIN*, VITAMIN A PALMITATE*, CYANOCOBALAMIN*.
*ONE OF THE B VITAMINS
**ADDS A DIETARILY INSIGNIFICANT AMOUNT OF TRANS FAT 

Following this I ran home to see what I could find online to make myself. I stumbled across a few recipes on Pinterest and put my spin on them with ingredients that I know and love.

Nutty Banana Breakfast Cookies 

3 bananas

1 1/2 – 2 cups of oatmeal

1/4 cup of vegetable oil

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon agave

2 tablespoons sliced almonds

1 tablespoon chopped walnuts

4 tablespoons cacao nibs

Preheat oven to 350°F.

Cover a cookie sheet with tin foil and a light spray of non-stick.

In a medium bowl, smush your bananas until smooth then add in the oil, honey, cinnamon, vanilla and cacao nibs.

In a small bowl mix your oatmeal and nuts together. Slowly fold this mix until the banana bowl until it is covered with the ‘wet’ ingredients. Let sit for 5 minutes and then form the balls and place them on the cookie sheet. (~8-10 cookies). Cook for 20 minutes or until desired cookie texture is achieved.

These are ingredients that most of us have laying around the house at anytime and can totally be customized!

This is just another step in my journey of trying to incorporate vegan foods into my life. I hope you show personal strength and turn to these cookies over a croissant. xx

Breakfast cookies

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Loaded Veggie Chili

If you live in the Midwest and you hear chili you think of a big ol’ bowl of beans, meat and tomatoes. I have turned that classic recipe on its head. This is a great way to sneak in a bunch of veggies and replace the meat with quinoa. The original cost of meat (~$5.00/LB) covers all of the veggies you will be adding to this dish, with a little extra left over to keep in your pocket.

Loaded Veggie Chili

1 bag shredded carrots

2 sweet potatoes, cubed into 1/2 inch pieces

1 yellow onion

1 red pepper, cut into 1/2 inch pieces

2 cloves of garlic

1 can black beans, drained

1 can chopped tomatoes, in their juices

1/2 cup quinoa

2 cups water

1/2 teaspoon cinnamon

1 chili seasoning pack

2 tablespoons garlic powder

2 tablespoons onion powder

4 tablespoons pepper

1 tablespoon cumin

Pinch of chili flakes

Pinch of hot sauce

Salt, to taste

Pumpkin seeds (optional as topping)

In a large pot add the potatoes, onions, carrots and red peppers. Cook until peppers and onions are tender, about 10 minutes. Add in garlic, red pepper flakes, garlic powder, cumin, onion powder, cinnamon, salt and pepper continue to cook until the cinnamon is fragrant (1-2 minutes). Once your spices are all warmed up  add in your black beans, tomatoes quinoa, hot sauce, chili seasoning pack and water. Give it a big stir then cover. Let simmer for 30 minutes or until the quinoa and sweet potatoes are cooked through. Keep an eye on the pot and add more water if needed.

Once the chili is ready, prepare a bowl for yourself and top with pumpkin seeds!  xx

PS: Defiantly a vegetarian dish….and 99% sure its vegan…Vegans? Any help here?

Vegtable chili