Tag Archives: M&Ms

Back to the kitchen

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In the words of Notorious B.I.G.- I’m going back back to Cali Cali…..  and after the long trans coast flight it’s now back back to Kitchen kitchen ;)

But first a couple more wedding pic because we are still glowing

So, while easing (and this recipe is def easy) myself back into the kitchen I had a couple of priorities. Something, sweet/salty yet not with crazy amounts of sugar or butter. Also, something I could eat as a post workout refuel, or just a quick snack.  I’m not too picky at all. Ha, but here it is the combo of all my favorite foods:

PB Rice Krispy treats

2 cups rice Krispies cereal

1 cup semi crushed pretzels

3/4 cup M&Ms

1 Tbsp Agave

2 Tbsp Peanut Butter

Throw PB and agave in a pot and stir until melted. When melted lower heat and add in pretzels and cereal. Fold in M&Ms. Place in glass dish and put in refrigerator for an hour or two.

So these are very tasty, but a little crumbly. What I should have done is decrease the M&Ms (since I wanted lower sugar anyways) and added more PB for binding…. Oh well, I’m a messy eater and now I have chocolate! Do you guys have any more ideas for somewhat healthy binders???

End result of indecisiviness

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Is indecisiveness even a word?

At work its go, go, go. Then I come home and I have the hardest time making the simplest decisions. Does this sound familiar? These tasty snack cookies are the result of this inability to decide.

I say snack cookies because they have a whole bunch of good nutrients not to mention protein from yogurt and eggs, and healthy fat from almond butter with very little added sugar.  The recipe came about because I had a whole bunch of bananas quickly turning brown, and I wanted to make a somewhat healthy cookie. I had a hard time choosing what would go best with bananas: coconut or chocolate. It all sounded good together, so I thought why not?? Then I had to decided what type of chocolate: chips or M&Ms? Apparently my inner kid made an appearance because both were chosen as well. And as you can see by my flour list I stuck to the variety theme. It’s the spice of life right??  You could make your life easier and just use 1 or 2 different types of flour, but that isn’t fun right??

I lucked out- they ended up really moist and delicious! Got a thumbs up from the fiance. Next challenge- sticking to very small ingredient list while baking. Hmmm

Banana Chocolate Chip Cookies (with a twist)

              Ingredients:

Trader Joe’s – Oatmeal Organic, 3/4 cup

Hodgson Mill Oat Bran Hot Cereal – Oatbran, 1/4 cup dry

Bob’s Red Mill – Almond Meal/Flour, 1/4 cup

Trader Joes – White Whole Wheat Flour, 3/4 cup

Bob’s Red Mill – High Fiber Coconut Flour  ¼ cup

Bob’s Red Mill – Tapioca Flour, ½ cup

Trader Joe’s – Organic Turbinado Raw Cane Sugar, 1 tsp

Trader Joe’s – Organic Blue Agave Sweetener, 4 tbsp

Whole Foods – Unsweetened Shredded Organic Coconut, 8 tbsp

Trader Joe’s – Organic Nonfat Plain Yogurt, 3/4 cup

Eggs – Whole Egg, Large, Canada Gr A, 2 egg, large

4 Bananas mashed

Trader Joe’s – Semi Sweet Chocolate Chips, ¾ cup

M&Ms Plain ¼ cup

Earth Balance – Butter – Original, 1 Tbsp

Trader Joe’s – Almond Butter, Creamy With Sea Salt, 1 Tbsp

1 TBsp baking powder

1/2 tsp baking soda

1/2 Tsp salt

Directions:

1. Preheat oven to 350. Grease cookie pan

2. Combine flours, add other dry ingredients (minus sugar).

3. Whisk eggs, add in yogurt, butter and sugar. When mixed, then add in remaining wet ingredients.

4. Gently add wet ingredients to dry stirring carefully. When mixed, add in mashed bananas. Fold in chocolate goodies.

5. Drop onto cookie sheet. Bake for 8-10 minutes. Be careful not to overcook, they will not brown too much.

Depending on the size of your cookie you can get 60-70 cookies out of this recipe!