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Banana Oat Cookies
(Makes 12 cookies)
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1 large ripe banana
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1 cup (80 g) oats
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⅓ cup (85 g) natural peanut or almond butter
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½ Tbsp honey or maple syrup
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Optional: 2 Tbsp raisins or cacao chips
Line a cookie sheet with parchment paper and preheat your oven to 350ºF/177ºC.
In a medium mixing bowl, mash the bananas and stir in the oats until well combined.
Add the rest of the ingredients and stir until mixed. The cookie dough will be sticky – but if it seems too loose, add some more oats until it reaches a cookie dough consistency.
Drop the dough by tablespoon onto your prepared pan and place in the oven. Bake for 12-14 minutes. Remove from the oven and let cool.
Get Your Pre-Workout On
Power Peanut Protein Bars
•½ cup (120g) natural peanut butter (natural)
•⅓ cup (110g) maple syrup
¼ cup (25g) protein powder click the link for my Go To Protein
•½ cup (45g) quick oats
•¼ cup (30g) almond flour
Chocolate topping:
•½ cup (85g) sugar-free chocolate chips
•1 tsp. coconut oil
•2 tbsp. chopped roasted unsalted peanuts
Heat the peanut butter and maple syrup in a small saucepan over a medium-low heat and stir until the peanut butter has melted. Remove from the heat.
Stir in the protein powder, almond flour and oats and mix well to combine.
Press the mixture into a 7x7 inch (18x18cm) square pan lined with parchment paper. To smooth out the mixture use the back of a metal spoon and press down firmly, working the dough into the corners of the pan.
Place the tray into the freezer and allow to freeze for 5-10 minutes, or until cold to touch.
When bars are cold, melt the chocolate chips and coconut oil in a saucepan over a medium/low heat, stirring constantly. When most of the chocolate chips have melted, remove the pan from the heat and keep stirring until the mixture is smooth.
Pour the chocolate over the bars and tilt the pan to ensure even coverage. Sprinkle the top with peanuts and place the pan into the fridge for 10 minutes. Once set, cut the mixture into 9 even sized bars. Store the bars in an airtight container in the refrigerator.
Tip: You can leave out the protein powder and replace it with almond flour if you prefer. To make a nut-free protein bar use sun-butter. You can also use almond or cashew butter instead of peanut butter.
🍤😋Sheet pan dinners make weeknight meals a breeze. Not only do they take just a couple of minutes to throw together … but cleanup is super easy.
This also makes for a great meal prep recipe – just add a starchy carb for a full meal!
Shrimp & Broccoli Sheet Pan Dinner
Serves 4
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¼ cup (60 ml) olive oil
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1 tsp Italian seasoning
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Sea salt & black pepper
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1 lb (450 g) broccoli florets
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⅛ tsp red pepper flakes
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1½ lbs (675 g) large shrimp, tails off, peeled, and deveined
Preheat your oven to 400ºF/200ºC and prepare a baking sheet by spraying it with cooking spray.
In a medium-sized bowl, whisk together 2 Tbsp of olive oil, Italian seasoning, and 1-2 pinches (to taste) of sea salt & pepper. Add the broccoli to the bowl and mix until it’s well coated.
Spread the broccoli on the baking sheet and place in the oven for 10 minutes.
While it’s roasting, add 2 Tbsp olive oil, 1-2 pinches (to taste) of salt & pepper, and the red pepper flakes to the medium bowl. Mix well and add the shrimp, tossing until it’s coated.
Remove the broccoli from the oven and add the shrimp to the pan. Place back in the oven and cook for 10 more minutes, until the shrimp are cooked through.
Serve and enjoy!
P.s. for all the vegan and plant-based eaters, you can replace the shrimp for quinoa or chickpeas and sweet potatoes.