Happy Sunday! For the past month or so, I’ve been waking up super early on Sunday morning to teach a 7:30am SPIN class, at my FAVORITE studio in the whole, wide, world, PedalStroke! At first, I wasn’t sure how I felt about teaching a 7:30am Sunday class, but I LOVE IT! I get up at 5:50/6am (which I know is not super early for most people) to give myself enough travel and prep time. When I get back, I feel so energized and motivated to take on the rest of the week! It’s awesome. One of my goals it to begin to wake up early, 7:30am LATEST! I mean, the most successful people in the world do get up early…soooo, I’m going to follow their lead! 🙂
Sunday is the perfect day to mentally prepare for the week to come. It’s time to get organized, healthy, and focused. I understand that during the week, it can be hard to stay focused on your nutrition, and sometimes the priority of “being healthy” slips towards the back burner. I HATE that! There are no excuses to push your health and well-being to the back burner. Seriously, what is more important than your health?
Good news, I’ve created a simple, delicious breakfast cookie for your busy grab-n-go lives! If you prepare these on Sunday, you’ll have them for the whole week! You can leave them out at room temp, or stick them in the fridge. You can even freeze them for up to a month.
- 2 cups oats
- ¼ cup whole wheat flour
- ¾ tsp. salt
- 1 tsp. cinnamon
- 1¼ tsp. baking soda
- ~15 dried dates, blended to paste
- ~13-15 dried figs, blended to paste
- -4 tbsp. water
- 2 egg whites
- 5 tbsp. applesauce, unsweetened
- 1tsp. 100% pure vanilla extract
- Preheat oven 325F
- In a large mixing bowl, whisk together oats, flour, salt, cinnamon, and baking soda. Set aside
- In a food processor, blend figs, dates, and water until they form a thick paste, about 30 seconds.
- In a separate mixing bowl, combine fig/date paste, egg whites, applesauce, and vanilla
- Fold wet ingredients into the dry making sure all oats are covered.
- Mix in any add-ins of your liking, gently folding, careful not to over-mix
- Using a mini ice cream scoop, spoon batter onto parchment paper lined baking sheets, leaving an inch or so between cookies for spreading room
- Bake 13-15 min.
These cookies are great because you can really add in whatever add-ins you’d like. I made a small batch of, just raisin, raisin+almond+pecan, coconut+choc. chip (my favorite). Other ideas for add-ins can be to use a variety of dried fruits, various nuts, yogurt raisins, etc. Note: the nutritional information is calculated for WITHOUT any add-ins.
Before you blend up the dates/figs letting them soak in water for 30 minutes to 2 hours. This will help them blend more easily, the will become rehydrated once again causing it to be a great binding agent in baked goods and a natural sweetener. I did not add any additional sweetener to this recipe because the dates/figs carry so much of their own sugars, it’s not necessary to add anything more.
I hope you try out this recipe! It’s just like a granola bar, except in small bite forms and all with ALL natural, whole ingredients.
What my Sunday will consist of…
- Fixing all previous posts with enlarged photos. I recently saw dragonflyeats.com on another computer and realized that my photos are WAY TOO BIG! So, I will be working on that, making them less obnoxious.
- Photo shoot/sample video clips for workout subscriptions! More to come on that later. Essentially, you will be able to bring me along wherever you go. Download an app and have convenient, customized workouts on your phone. Build your own, or let me build it for you!
- Watch “The Walking Dead” tonight at 9pm EST (SO EXCITED!)