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Weekend Adventures, Pre-teen Attitude and Meal Prep for the Week

Took the kids to Canada’s Wonderland last weekend on a whim, and took advantage of our season passes and the 19-degree fall weather. The day started off rocky with my pre-teen son being in a moooooood. But by the end, everyone pulled through and we finished the day strong with a few rides and funnel cakes!  We're excited to go back and experience Halloween Haunt in a few weeks! This coming week will be busy so I've pre-tracked some meals in my WW app to keep me on track.  A few things I prepped for easy grab-and-go meals: I made some WW Vegetable Soup. Baked some portobello mushrooms for a meatless main dish.  Made some hard-boiled eggs. Cooked some quinoa and chopped veggies to make some quick salads. Washed and chopped lettuce, cucumbers and peppers for easy meals and snacks. What's on your to-do list this week? On our favourite ride!

WW and Trying New Things: Breakfast Cookies

Since joining WW I've tried to go out of my comfort zone a little, forcing myself to try new things. One of those was trying new recipes. I have to say, this recipe from WW was really easy to make, was super fast in the oven, and tasted great. And as someone who hates eating breakfast, this was a fast and easy way to get some nutrients into my body early in the day (it paired really well with my coffee!). Bonus: it was gluten and dairy-free AND my kids loved it (probably because of the chocolate chips).

Peanut Butter, Banana, and Chocolate Chip Breakfast Cookies

2-3 Personal Points per serving 
Serves: 16
Serving size: 1 cookie

Ingredients

  • Banana(s):  3 small, ripe
  • Uncooked old fashioned oats: 1.5 cups
  • Powdered peanut butter: 1⁄3 cup
  • Table salt: 1⁄4 tsp 
  • Mini semisweet chocolate chips: 1⁄3 cup


Instructions

  1. Preheat the oven to 350°F. 
  2. Line a sheet pan with parchment paper.
  3. In a medium bowl, mash bananas with a fork. Stir in oats, peanut butter powder, and salt, if desired. Fold in chocolate chips. 
  4. Scoop dough by rounded tablespoonfuls onto the prepared pan to form 16 cookies; flatten cookies slightly. 
  5. Bake at 350°F for 20 minutes. Serve warm.



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