Good morning my bloggy friends! I’ve got some exciting things to share, so I’ll just jump right into everything! Yesterday morning at boot camp, My Fit Foods came out at the end of our session and gave us free breakfast!!! It was awesome and I will definitely be getting it again sometime soon.
They also gave each of us a high protein chocolate chip cookie. Well, we all know how BIG my sweet tooth is so I got excited and thought, .I should try to make my own protein cookies! I had a banana that either needed to be baked with or thrown out so some sort of oatmeal banana chocolate chip cookies it was going to be. So I searched around and found several recipes that I combined into one based on the ingredients I had available in my house. I must say they turned out great, and I hope you enjoy them too!
Chocolate Oatmeal Banana Protein Cookies
Ingredients
Wet
- 1 ripe banana {mashed}
- 3/4 cup unsweetened apple sauce
- 1/4 cup of Splenda brown sugar blend {or 1/2 cup of brown sugar}
- 2 tsp vanilla extract
- 1/8 cup {1/4 of a stick} of margarine
Dry
- 3/4 cup flour
- 1 full cup of Quick Oats
- 1/4 cup vanilla protein powder
- 2 tbsp flax seeds or ground flax
- 1 tsp cinnamon
- 1 tsp all spice {nutmeg works as well}
- 2 tsp cocoa powder
- 1/2 tsp baking powder
- 1/4 cup chocolate chips {optional}
Instructions
- Pre-heat oven to 350*
- Mix together the dry and wet ingredients in separate bowls. {It helps with clean up to mix the wet ingredients in the larger bowl!}
- Slowly pour dry ingredient bowl into wet ingredient bowl mixing thoroughly along the way.
- Continue to stir until all ingredients are mixed together well.
- Spoon mixture onto a lightly greased baking sheet. {Should make about 16 medium sized cookies}
- Bake for 10 minutes. Remove, let cool and enjoy!
See super easy and they’re yummy! No eggs, no milk, they’re kind of like muffin cookies…mookies or coofins if you will 🙂
I made these tasty treats as soon as the clock hit five just before heading out for a good 3.5 mile run around Montrose/Allen Parkway area. It was a very humid, 75 degree evening on the first day of February and my body was sweating! Let’s just say that the mosquitoes loved me and I now look like I’m starting to develop the chicken pox or something. Oh well, the price I pay to stay fit and do things I love 🙂 Once I got home, luckily, I was still in the cooking mood and I got right to putting together everything for dinner! It was super easy and delicious. I recommend grabbing these ingredients on your next grocery trip for a great week night dinner.
Tortellini Sausage Pasta Bake
Ingredients
- 1 package whole wheat tortellini
- 1 jar Emeril’s vodka sauce
- 2 links Italian turkey sausage
- 1 cup of shredded cheese {mozzarella or Parmesan will work fine}
- Olive oil
Instructions
- Pre-heat oven to 350*
- Pour about 1 tsp-1tbsp {based on preference} Olive oil in pan and cook turkey sausage for about 10 minutes or until there is no more pink in the middle. Be sure to turn the sausage frequently to fully cook and to avoid burning.
- Pour tortellini and vodka sauce into a casserole dish and mix well together.
- Cut up cooked sausage into chunks and mix into casserole dish along with 1/2 cup of shredded mozzarella.
- Place in oven and bake for 20 minutes.
- Add remaining 1/2 cup of cheese to top of dish. {You may want to add more if you’re a cheese lover} Place back in over and cook for an additional 10 minutes.
- Remove, let cool and enjoy!
I’ll be honest, I was STARVING by the time this finished and completely forgot to take a picture when it came out of the oven. So here you have my yummy dish with about 1/4 of it missing! I promise I didn’t burn anything, it’s just the poor lighting I was using along with the fact that I only have a point and shoot camera. Clearly we all know why I am not a food blogger 🙂
I hope you decide to make one of these tasty dishes! If you do, let me know what you think. I must say, I was very please with the way that both turned out considering how spur of the moment they both were!
