Happy Wednesday friends! After a brief hiatus, I’m back! This week I’m sharing a fun recipe that I made with my nephew during his visit in August for Oatmeal Chocolate Chip Protein Cookies! Quick, easy and kid friendly!
But first, let’s take a quick peek at some of my favorite eats!
Yes, I’m still getting figgy with my cinnamon raisin french toast! I’m taking full advantage of fresh fig season for as long as I can find them in my grocery store. I would love to know if you freeze fresh figs. If you know, drop me a comment below!
This was my first time trying a Peanut Butter Square Bar! It did not disappoint at all! The chocolate coating pairs especially well with the peanut butter and provides just the right amount of cocoa to balance out the peanut without making the chocolate the star of the show. If that’s not enough, Square Bars are soy free too!
Bringing back one of my classic favorites for chicken and waffles. The recipe is adapted from this one. I stuffed my chicken into a crispy KNOW Better Foods wrap. These wraps are my go to for a quick and easy lunch theses days. The secret to making a crispy wrap is to hang them over your oven rack for about 6-8 minutes at 425 degrees.
Oatmeal Chocolate Chip Protein Cookies!
I had a blast making these with my nephew! He absolutely loves to help out in the kitchen with measuring, mixing and adding in as many chocolate chips as his aunt would allow! The best part, he had no idea these were healthy for him!
Here’s the recipe! Enjoy!
- 1¾ cup Bob's Red Mill Organic Oat Flour
- ¼ cup PEScience Snickerdoodle protein powder(can substitute with vanilla)
- 1 tsp baking soda
- ¼ tsp sea salt
- 5 TBS coconut oil, melted
- 1 egg
- ⅓ cup sweetener(stevia)
- ⅓ cup Enjoy Life Mini semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- In one bowl, mix together the oat flour with the other dry ingredients.
- In another bowl, whisk together the wet ingredients.
- Mix the wet ingredients with the dry, and stir until combined.
- Gently stir in your chocolate chips.
- Roll cookies into balls and place on the cookie sheet.
- Bake for 8-10 minutes or until lightly browned on bottom.
- Allow cookies to sit for about 5 minutes before transferring to a baking rack.
- Store in an airtight container or freeze to keep them longer.
I’m actually pulling up an old picture for this dinner! I’ve been loving using the Explore Cuisine penne red lentil pasta for a quick and easy dinner. With a simple recipe hack from Lil Sipper, just soak your pasta for 45 minutes in water. Soaking gives it the perfect al dente texture without having to boil any water! Huge win and time saver in my book!
I confess, I’m still slightly addicted to Low Cow Ice Cream from Simple Truth. It’s not Halo Top or Enlightened by any means but for the price point, it’s quite a deal! Kroger actually had these 2 for $5.00 last week so you know I stocked up!
That’s it for this week’s roundup! See you back here on Friday!