Check out this amazing recipe from certified kinesiologist Suzanne Poirier at our Bayview location! To learn more about how Suzanne can help you live a healthier life, book some time with her: call the Bayview club or email her directly.
We’ve all heard that breakfast is the most important meal of the day, but most of us simply do not have the time to prepare a nutritious breakfast on the go. With this breakfast cookie recipe you will not only have a nutritious breakfast but you can also take it with you on the run. Lentils are the base of this cookie, which are high in protein and fibre, so this breakfast will keep you feeling full throughout the morning.
1 cup lentils
½ butter or non-hydrogenated margarine
½ cup unsweetened applesauce
½ brown sugar
1 tsp vanilla extract
1 cup whole wheat flour
1 tsp baking soda
1 cup quick rolled oats
1 cup almond slivers
1 cup pumpkin seeds
¼ cup coconut
¼ cup chocolate chips or dried cranberries and/or raisins
1. Boil lentils for 35 min, strain, and mash together with a fork
2. Preheat oven to 375
3. Cream together lentils, butter (or margarine), brown sugar, vanilla, and the egg.
4. Once all wet ingredients are mixed well add in dry ingredients, flour, baking soda, oats, almonds, seeds, coconut and chocolate chips and/or raisins and/or dried cranberries and mix well.
5. Drop spoonfuls onto a greased baking sheet and bake for 13-18 min.