COUkies & COUscous

This is rare for me, but I have 2 recipes to share today!

I think every work week should be 4 days – it makes a big difference, yes?

I started my day with a cookie from last night (recipe below!) and a Dunkin iced coffee before I hopped on the T this morning.

I was happy to be heading to Healthworks on my training rest day. I did an easy warm-up on the AMT elliptical, and was planning on doing mostly ab and arm work but my body wasn’t feeling it today, so I just did a little and then moved onto stretching.

I love that Fridays I can just go to the gym and when I get there decide what I want to do. Sometimes I do a little non-running cardio and strength training, other days I do yoga or stretching, and sometimes I decide I just want to fully rest and get in the shower!

Breakfast

This morning I brought overnight oats in a jar with me:

• 1/2 c. oats
• 1/2 scoop cookies ‘n cream protein powder
• 1 Tbsp. ground flax seed
• 1 mashed banana
• 1/2 c. vanilla soy milk
• 1/4 c. water
• Topped with another cookie (after I took the pics!) and Ezekiel cereal for crunch. Delicious!

Okay, I can’t wait any longer to talk about the cookies I made last night! I was in a baking mood.

Choco-Banana Power Cookies

Makes 30 medium-sized cookies.

• 1 c. Teddie chunky peanut butter (or any natural PB)
• 2 Tbsp. Smart Balance oil (or canola oil)
• 1/2 c. packed brown sugar
• 1 medium ripe banana, mashed
• 2 large eggs
• 2 Tbsp. skim milk (or milk of choice)
• 1 Tbsp. vanilla extract
• 3/4 c. whole wheat flour
• 1/4 c. ground flax seed
• 1/3 c. unsweetened cocoa powder
• 1/4 c. rolled oats
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2-3/4 c. semi-sweet dark chocolate chips
• about 1/4 c. turbinado sugar for topping

1.) Preheat oven to 350.

2.) Beat peanut butter, oil and brown sugar in a large bowl with an electric mixer, until blended. Beat in banana, eggs, milk and vanilla until combined.

3.) Mix flour, ground flax seed, cocoa powder, oats, baking soda and salt in a medium bowl. Gradually add dry mixture to wet with electric mixer on low speed until blended. (Note: batter will be sticky). Fold in chocolate chips.

4.) Spoon cookies (I did about 2 Tbsp. each, which made 30 cookies) onto ungreased cookie sheets, about one inch apart.

5.) Pour turbinado sugar in a small bowl. Dip a metal spoon in water and then in the turbinado sugar, then use the spoon to press the top of each cookie to shape and transfer sugar to the top of each one. Add more sugar to spoon as needed.

6.) Bake just until toothpick come out clean, 10-12 minutes. Allow to cool a few minutes before transferring.

These are relatively low in sugar, and high in fiber and protein – and they taste pretty darn good! Ben said he really liked them and that they reminded him of chocolate banana bread. He was right in pointing out that you don’t taste a lot of peanut butter and that the banana flavor really stands out – surprising since there is a whole cup of PB and only one banana!

If you really want these to have a peanut butter taste, I would suggest substituting chocolate chips with peanut butter chips, or perhaps replacing the banana with something else (because maybe that was masking the PB flavor?)

Not really what I was expecting, but these cookies turned out really well – they are more cake-like than cookie-like! Last night I obviously had to have 2 cookies + 1 more with vanilla ice cream

In the middle of baking I also managed to make an actual Dinner last night…

Autumn Chickpea Couscous

1.) Bring about 1.5 c. veggie broth to a boil in a small pot.

2.) Add 2 Tbsp. buttery spread (I used Smart Balance), 1/3 c. chopped apricots, and 1/3 c. crasins. I let this boil for about 2-3 minutes.

3.) Remove  from the heat, add 1 c. dry whole wheat couscous, ~1 Tbsp. cinnamon, ~1/2 c. cumin, ~1/2 t. nutmeg, ~2 Tbsp. maple syrup (all was done to taste, so those are estimates! Add to your liking).

4.) Cover, let stand 5 minutes.

5.) Stir in about 1/2 c. diced zucchini, 1 can chickpeas (drained, rinsed), and 1/3 c. slivered toasted almonds.

6.) Top each bowl with feta cheese.

I loved these fall flavors! You could really get creative with this and it’s so simple. I think pretty much any dried fruit, veggie, and type of nut would work!

Today’s lunch was more couscous, with leftover collard greens

And an apple. I <3 this season.

Well you’ve already seen today’s pre-workout snack, breakfast, and lunch, in addition to last night’s dinner and dessert! The only thing I missed was yesterday’s 3:00 pm snack…

S-Bux Pumpkin Spice Latte (!!) + Food Should Taste Good Cheddar Chips

Cheddar flavor = yum.

Today’s 3:00 pm snack is going to be some popcorn I think.

Hope you enjoy these recipes! Are you in the mood for fall-like foods yet?