Last week I was lucky enough to have the opportunity to go home to my parent’s house for 5 days. And while it was mostly work helping my parents clean out their basement, we also got in a lot of play time. The dogs ran around the backyard like crazies, and my dog (who previously told me she doesn’t like to swim) jumped into a country lake. Multiple times. She also chased a bullfrog. I don’t even know who she is anymore.
It was so relaxing to be home, to wake up to breakfast with my family every day, cuddle all of our animals, and to just be in nature and not a city. My three week exercise challenge ended the day I left for home and I was so happy with my results that I’m doing another round! As for my nutrition at home, that went on a little vacation too as I ate my weight in my mom’s amazing peach cobbler (if you’re lucky I’ll post that recipe soon) and homemade ice cream for two days straight, including for breakfast. Oops. Breakfast is really my favorite meal. I love making some coffee and taking a moment before starting the day. I always feel most creative in the morning. There also isn’t a breakfast food I don’t like. When I’m home I always hit up our local Hy-Vee because I freaking love that grocery store and we don’t have them in Tennessee. While there I stumbled upon Chameleon Cold Brew out of Austin, TX coffee concentrate and I’m hooked. I’m going to have withdrawls when I finish the two bottles I brought home with me. The mocha flavor has just a hint of chocolate and zero calories. Mix with some ice and almond milk = heaven in a glass. (I know I’m basic and it takes very little to make me happy in the mornings. It’s the little things.) Their prices are also very reasonable. Double win.
On my way out the door, I stole three overripe bananas from my mom to make some cookies when I got home. I’ve been eyeing this recipe for a while and I thought it would be a good way for me to switch up my oats and fruit combo that is my go-to weekday breakfast. I improvised from the original recipe and made it my own, unsuspecting of how delicious these cookies were going to be. I want them all the time. But they’re still a great start to my day. Fiber in the oats help keep you full and the walnuts give you some good fat. The dark chocolate chips provide… well I mean who doesn’t want some chocolate with breakfast? Next time I make them I’m going to try them in bar form. These with a little yogurt (I like mine Greek with chia seeds) and iced coffee are the perfect way to start your day. Try them out and add in your own mixers!
Banana Breakfast Cookies
3 overly ripe bananas
1 ½ Cup quick cooking oats (I used steel cut, but regular would work too)
½ Cup chopped walnuts
½ teaspoon almond extract
Sprinkling of Enjoy Life Dark Chocolate Mini Chips, cinnamon, and sea salt
Preheat oven to 350 degrees. Stir in all ingredients. Seriously, it’s that easy. Place cookies in dollops on a silpat mat and bake for 15 minutes. Enjoy!