Good morning/afternoon/evening/night….depending on what time you read this post and what time zone you’re in. 🙂
Yesterday was another good restful day for me. I was feeling extremely sore, particularly in my back, but still managed to get some things done around the house and ran a couple of errands.
For lunch, I continued with my experimental diet, and made a big salad full of mixed greens, blueberries, strawberries, pineapple, avocado, almonds, and strawberry basil balsamic vinegar with a spot of olive oil.
The salad was pretty darn good, but how about my stomach? Not too bad, but not too peachy either. I am getting to the point where I don’t even know what I “should or should not eat” anymore with this current flare. When I was following the low-fiber diet, I felt okay, but felt nutritionally deprived. My body craved my usual salads, fresh fruits, beans, etc. So, I slowly began incorporating some salads back into my diet to experiment with and to note how my body reacted. As of now I am concluding that I can have salads in the evening, but am not ready for them during the day based on how I felt yesterday after eating a salad at lunch time.
Later in the afternoon my beautiful cousin/bestie/maid of honor, Betsy, stopped by to visit. I do not see that girl nearly as much as I wish I could and cherish every second I get with her.
Prior to Betsy coming over, I had begun a cookie experiment. I had a large urge to bake, but really struggled with deciding what to make. I know it’s weird that I hard time making a decision (sense the sarcasm). That never happens. I knew that whatever I was going to make was going to have to come from ingredients we had already on hand, because I wasn’t going to go make a special trip just for this particular urge.
So, I began the cupboard raid. I found PB2, cocoa powder, oatmeal, and other baking necessities. I pulled out my bowls and my hand mixer and started mixing and measuring. I still wasn’t 100% sure what I was making as I was starting the process, but I knew I would pull something together. Here is what I came up with folks.
Chocolate Banana PB2 Cookies
Makes approximately 2 dozen cookies
- 1/2 cup brown sugar
- 1 1/2 tsp stevia
- 1/4 cup egg whites
- 1 tsp vanilla
- 2 Tbsp honey
- 1/4 cup water
- 1 cup PB2
- 2 Tbsp cocoa powder
- 1 small ripe banana
- 1/2 cup whole wheat flour
- 1 cup oats
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp chopped dark chocolate (I used Dove Dark Chocolate)
- In a large mixing bowl, cream together sugars, egg whites, vanilla, honey, water, PB2, and cocoa powder.
- Add banana.
- In a separate small bowl, mix together flour, baking soda, salt, and oats. Mix into wet ingredients.
- Stir in chocolate pieces.
- Place dough in refrigerator for at least 30 minutes so that dough is easier to work with.
- Preheat oven to 350°. Remove dough from fridge and roll into 1 inch balls (or larger if you wish). Place on baking pan sprayed with cooking spray and press down on cookie to flatten slightly keeping about an inch in between each.
- Bake for 9-11 minutes.
And there you have it. A healthy version of such an amazingly awesome cookie!
These cookies are so gooey, chocolatey and nummy, and they’re low-fat too! You wouldn’t even know it because there is no sacrifice in flavor. That equals a success. I LOVE creating healthier version of sweet treats. It’s such a passion of mine. Someday, this may be my job. A girl can dream, right?
However, I would need to learn to have better constraint when it comes to the “taste-testing” part of recipe creation. I ate a few too many bites of dough, and a one too many of the cookies, and managed to completely ruin my appetite for dinner. Whoops. I should say I know this skill, I just chose not to use this skill yesterday. I truly enjoyed every bite of these chocolate goodies.
I had planned on making a spinach and mushroom fritatta for dinner last night, but it was going to have to wait for another night. Maybe tonight? I ended up having some snacks a couple of hours later: sugar snap peas and carrots with hummus, a small salad (really craving the greens today), and a rice cake with a light swiss Laughing Cow wedge.
I hope you all have a happy Tuesday. Catch you later!
This Post Has 2 Comments
I need to make those cookies but I dislike stevia can I use something else?
You could substitute with regular sugar…I’m not 100% sure on the amount you would need as stevia is a whole lot sweeter than standard sugar so you may need to experiment with it a bit. They are very fudgy the next day and super good. Also, if you don’t have PB2 you can use regular peanut butter, and omit the PB2 and water. Let me know if you have any other questions!