healthy banana berry crepes [blogilates]

I warned you guys about this health kick.

I’m super psyched about today’s recipe! I love brunch foods because 90% of the time, they can double as desserts. Crepes definitely fall firmly into the brunch/dessert category for me–especially if we’re talking about Nutella-and-fruit-stuffed crepes. Unfortunately, no human body can sustain itself on chocolatey crepes forever, so I turn to a less deadly alternative.

I’ve made these several times already, and they’re just so quick, and easy, and most importantly delicious. Yes, these banana berry crepes courtesy of Blogilates are my current favorite way to switch up breakfast with something fun–and a little bit fancy. 😉

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The ingredients are simple. All you need for the crepes themselves are rolled oats, milk (dairy or non-dairy), one egg, half a ripe banana, and some ground cinnamon.

Yes, I am aware that my cinnamon is not ground despite what the bottle says. My blender works really well at times like this. 😛

Feel free to fill the crepes with whatever you like. The original recipe calls for half a banana and a few strawberries, all sliced up. I decided to grab some Greek yogurt and a few raspberries that I froze earlier last week. (By the way, super handy way to take advantage of the awesome in-season berries: buy in bulk, wash and freeze, enjoy for ages.)

Blend the oats and cinnamon to form a fine flour, add the wet ingredients, blend once again, and heat up your pan!

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I made four medium-sized crepes, simply because they’re easier to flip than the large ones. But y’all do whatever floats your boat. I let my crepes brown far more than a French chef would find acceptable, but I like that slight crisp with the softer underside.

I definitely could’ve eaten these plain, but they taste better with a little extra moisture. If that means a healthy slathering of Nutella to you, by all means, go for it! I stuck with some honey Greek yogurt and the raspberries since I was going for a healthy breakfast. You can also just drizzle plain honey over them, or opt for whipped cream, blueberries, a layer of melted peanut butter inside, perhaps some butterscotch–anything you can think of.

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I felt like I was being so decadent with breakfast, but the whole process honestly takes under 15 minutes. And with minimal cleanup, too!

Which left me with plenty of time to sit down with this lovely plate and many, many reruns of The Office

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Such a pleasant morning. 🙂

Anyway, that’s all for today, folks! See you next week!

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oatmeal & peanut butter cookies [jen-fit’s playground]

Today, I give you something…different. Something this blog has yet to see, yet something that is going to appear more and more often, especially over the summer.

Today, I give you something…healthy.

(Gasp! -cue threatening music-)

Okay, okay, all kidding aside: I tried a healthy cookie recipe! The original recipe comes from Jen-Fit’s Playground and is for oatmeal and peanut butter ricotta cookies. I went with a modification somewhere in between her original and Cassey Ho’s version on Blogilates.

Let me warn you up front: these have neither the texture nor the flavor of a standard cookie. If that’s what you’re looking for, just go eat a cookie. Seriously. It won’t kill you. But if what you’re looking for is a sweet, flavorful, healthy snack, this is a solid recipe.

So here’s how it happened:

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Well that looks deceptively unappetizing.

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Like breakfast, except it’s becoming COOKIES.

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Oatmeal & Peanut Butter Cookies
Adapted from Jen-Fit’s Playground and Blogilates
Makes 5 cookies

Ingredients
1/4 cup old-fashioned oats
1/4 tsp baking powder
1/4 cup low-fat cottage cheese
1 T peanut butter
1 egg white
3-4 pitted dates
a dash of cinnamon

Instructions

+Preheat oven to 350°F. Grease or line a small baking tray with parchment paper.
+Blend together cottage cheese, peanut butter, egg white, dates, and cinnamon. Chop the dates if your blender doesn’t break them up. Chunks are fine.
+Mix in oats and baking powder.
+Spoon 5 cookies onto prepared baking sheet.
+Bake for 12-15 minutes, or until firm and the tops begin browning.
+Cookies will keep for a few days in an air-tight container, but they’re best when eaten fresh.

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Ta-da! They have an interesting glossy finish to them. To be honest, I don’t know how Cassey and Jen got their cookies looking the way they did. I think next time, I’ll just mix with a fork like Jen recommends, to keep the texture.

Cassey…you just work magic in a kitchen, I’ll tell you that.

Also, use all-natural peanut butter like Jen says. Just do it. It’ll taste so much better. I wish I’d had some handy.

Anyway, they tasted pretty good, and I definitely didn’t feel bad eating them!

More healthy recipes are in your future–but I promise I’ll test them out a couple times before posting them! Don’t worry 🙂

Happy almost-4th-of-July!