Peanut Butter Banana Oatmeal Cookies

PB Banana Oatmeal Breakfast Cookies - 1 1/4 cup mashed ripe banana, 1/2 cup pb, 2 cups oats, 1/4 chocolate chips, baking soda, cinnamon and sea salt. bake for 15 minutes. Enjoy! Follow Me on Pinterest

These cookies are made of three main ingredients mashed banana, nut butter and oats. The rest is just the topper to make it a cookie. With little effort you have a tasty little treat or quick breakfast bite. You’ll love them. Simple whole ingredients all made in to a cookie.

 

Recipe: PB Banana Oatmeal Breakfast Cookies

Ingredients

  • •1 1/4 cup mashed banana
  • •1/2 cup Crunchy peanut butter or almond butter
  • •2cups Old Fashion Oatmeal (dry)
  • 1/4 cup mini chocolate chips
  • •1/4 tsp. baking soda
  • •2 pinches sea salt
  • •a dash of cinnamon or more
  • •1/2 tsp. pure vanilla

Instructions

  1. 1.Mash the about 4 small ripe bananas until you have 1 1/4 cups. Place the Mashed banana in a large bowl.
  2. 2.Add, the nut butter, baking soda, sea salt, cinnamon, vanilla and stir until combined.
  3. 3.Next add, the oats and chocolate chips and stir.
  4. 4.Form 12 cookies and place them on a baking sheet or on a large glass oven safe dish.The cookies wont expand, so form them to the shape you want them to come out of the oven.
  5. 5.Bake for 15 minutes.
  6. 6.Enjoy.

Quick notes

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 12

 

 

 

 

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Lime Honey Popsicles

(Home Remedies) Honey Lime Pops - These are great for soothing colds and flus. Follow Me on Pinterest

It gives me comfort to know that nature holds many simple remedies to common ailments. These lime honey popsicles are great for when your kids are feeling under the weather.  The lime and honey are soothing to fevers and colds. Honey can give your immune system a boost because of its antibacterial and antimicrobial properties. Honey can also help heal a sore or scratchy throat.

Limes have been shown to decrease the strength of cold and flu viruses and reduce phlegm. They are also packed with vitamin C, potassium, antioxidants and they have an alkalizing effect on the body which will give your immune system a boost.

These popsicles are refreshing, easy and simple. Enjoy!

 

Recipe: Lime Honey Popsicles

Ingredients

  • 1/3 cup fresh lime juice
  • 1/4 honey, preferably raw local unfiltered (sugar or agave work too but will not be nourishing)
  • 1 1/2 cups water

This makes 2 cups. If you have larger popsicles containers then I used you can double the batch.

Instructions

  1. In a sauce pot, warm 1 cup of water with your sweetener until it dissolves. It only has to be slightly warm for the agave or honey in case you want to keep it raw.
  2. Remove from the heat. Stir in lime juice and 1/2 cup water.
  3. Lastly, pour into popsicles molds.
  4. Freeze for at least 4 hours or until set.

Preparation time: 15 minute(s)

Cooking time:

Number of servings (yield): 6

 

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chocolate chip pumpkin Pie cookies (gluten free)

Pumpkin Chocolate Chip Breakfast Cookies (gluten free) Follow Me on Pinterest

   Breakfast cookies are my favorite thing to make right now. They save me time and sleep! Especially on busy school/work day mornings. Best of all, these cookies are packed with protein, vitamins and spices. Spices like cinnamon have been shown to regulate blood sugar, reduces pain linked to arthritis, lower LDL (bad) cholesterol, natural food preservative, and the list goes on. All good stuff to me, especially the taste! I love adding fall spices to my sweet dishes.

 

Recipe: Pumpkin Chocolate Chip Breakfast Cookies

Ingredients

  • 2/3 cup of pumpkin
  • 2 large eggs
  • 1/2 cup unsalted crunchy almond butter
  • 1 1/2 cups old fashion oats
  • 1/4 cup honey
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. baking soda
  • 1/8 tsp. sea salt
  • 1/3 cup chucky chocolate chips

 

Instructions

  1. In a large bowl mix together the pumpkin, eggs, almond butter, honey, vanilla, cinnamon, pumpkin spice, baking soda and sea salt.
  2. Lastly, mix in the oats and chocolate.
  3. Cover and place in the fridge for 1 hour.
  4. Preheat the oven.
  5. Form the cookies in your hands (golf ball sized) and press them onto a greased baking dish/sheet. These cookies wont expand much, so make them close to the size you want your cookies to be.

Preparation time: 15 minute(s)

Cooking time: 350 degrees for 18 – 20 minute(s)

Number of servings (yield): 12

 

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Best Breakfast Cookie

Back to school breakfast cookies recipe - 1 cup of crunchy almond butter, 3/4 cup ripe mashed banana, 1 1/2 cups oats, 3/4 cup blueberries, baking soda and sea salt. Simple ingredients and easy recipe. Follow Me on Pinterest

School is back and these tasty treats will top your list for a healthy, yet easy to make snack on a busy schedule. They are gluten, dairy, egg and peanut free. Great for any class with those o so familiar allergy limitations. Oh, and best of all… they taste amazing! My kids love them. The almond butter and oats give them the chewiness, and the ripe bananas give them the moisture and sweetness. The blueberries tie all those components together with their tart sweet flavor, taking away the need for any added sweetener. Yum yum yum.

I hope you enjoy!

Recipe: Breakfast Cookies

Ingredients

  • 1 cup crunchy almond butter (gives a nice crunch)
  • 3/4 cup ripe mashed banana
  • 1/4 tsp. baking soda
  • pinch sea salt
  • 1 1/2 cups old fashion oatmeal
  • 3/4 frozen wild blueberries ( I got mine at Trader Joe’s. These are smaller then regular)

Instructions

  1. In a large bowl combine the almond butter, mashed banana, baking soda and sea salt. Stir until smooth.
  2. Next, add the oats and stir.
  3. Lastly, fold in the blueberries (if you fold more than  2 -3 times you’ll have a blue batter) Immediately add the batter to the baking sheet forming the cookies.
  4. Press the cookies down a bit and shape the edges. This batter will make 12 cookies.

Preparation time: 10 minute(s)

Cooking time: 350 degrees for 18-20 minute(s)

Diet type: Vegan

Diet tags: Reduced carbohydrate, Gluten free

Number of servings (yield): 12

 

 

 

 

 

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Zucchini Noddle Recipe

Olive Oil & Garlic Zucchini Noodle Saute - This recipe is something I will be making the rest of the season because it's simple, delicious, tangy, and refreshing. Follow Me on Pinterest

Zucchini noodles are such a fun thing to make this time of year. It’s growing season for them around here and I see them everywhere.  I love growing zucchini. It’s a plant that gives you lots and needs little to survive. To make this recipe you can use either this veggie slicer (the one shown in the pictures), a Julian slicer, or your cheese shredder. I have made noodles with all three of these gadgets and the kids were the most excited for the noodles I made with the veggie slicer.  An extra bonus, zucchinis are packed with potassium. This recipe is something I will be making the rest of the season because it’s simple, delicious, tangy, and refreshing.

Olive Oil & Garlic Zucchini Saute Follow Me on Pinterest Ingredients you’ll need  – olive oil, fresh garlic, kalamata olives, vinegar, sharp (well aged) cheese and one pound of zucchini.

Olive Oil & Garlic Zucchini Saute Follow Me on Pinterest

First, make the noodles.

Olive Oil & Garlic Zucchini Saute Follow Me on Pinterest

Second, heat the oil with 2 finely shredded cloves of fresh garlic. stir and cook until the garlic turns golden.

Olive Oil & Garlic Zucchini Saute

Then add the zucchini. Stir and sauté for about 5 – 10 minutes. To make it tender but still al dente cover the pan with a lid and cook for a few more minutes (watch it here, you don’t want soggy zucchini). Lastly, turn off the heat and add the vinegar, sea salt and pepper. Taste test. Transfer to a serving dish. Garnish with cheese and olives. Enjoy!

 Olive Oil & Garlic Zucchini Saute

Recipe: Olive Oil & Garlic Zucchini Noodle Sauté

Ingredients

  • 4 or more tbsp. olive oil
  • 2 cloves fresh garlic
  • 1 pound zucchini
  • 1 -2 tbsp. vinegar (I used apple cider)
  • sea salt and pepper to taste
  • a few ounces of sharp well aged cheese (I used TJ’s vintage reserve)
  • 1/4 cup kalamata olives sliced in half

Instructions

  1. Add olive oil and garlic (finely shredded) to a pan and cook over medium heat until the garlic starts to brown.
  2. Add the zucchini. Stir and sauté for about 5 – 10 minutes. To make it tender but still al dente cover the pan with a lid and cook for a few more minutes (watch it here, you don’t want soggy zucchini).
  3. Turn of the heat and mix in the vinegar, sea salt and pepper.
  4. Transfer to a serving dish and garish with cheese and olives.   Enjoy!

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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