Everybody loves some random pictures of food, right? Just say yes.
Greek yogurt, almond butter protein cookies (recipe at the end), bananas, and coconut
Whole Foods hot bar: superfood salad (it was gross), sesame tofu, and quinoa salad
Chicken, roasted veggies, roasted kabocha squash, and roasted sweet potatoes with BBQ sauce
apple with cinnamon raisin pb
leftovers from work: tofu, brown rice, steamed veggies, and a red curry sauce
Whole Foods for breakfast: tofu, egg whites, eggs, potatoes with ketchup, creme brulee french toast, asian style noodles, and a hot chai with almond milk
French toast with strawberries, bananas, blueberries, greek yogurt, and walnuts
Chocolate cake on Father’s Day. Another point for Haley against the fear food!
Speaking of fear foods, I ate a cupcake the other day. It was vegan, but it was a cupcake nonetheless. I had the closing shift at work and the cupcakes were going to be thrown away or we could take them home. I stare at them all day and have never tried one before so I took one home. It was vanilla (my favorite) and it tasted SO good.
Haley-3 Fear Foods-0
Now onto the recipe! I have had this almond butter in the fridge for awhile but it has stayed untouched…
When it comes to nut butters, I need salt. And this one only had one ingredient: almonds. So I finally decided to use it up!
Almond Butter Protein Cookies
-1c almond butter
-1/4c almond milk
-2 scoops protein powder
-1tsp baking powder
-1/4tsp salt (if your almond butter is salted, simply omit the salt)
-4-5 dates, pitted and chopped
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Add all the ingredients in a bowl and stir.
3. Plop onto the baking sheet.
4. Bake for 15 minutes.
5. Enjoy the protein-y goodness.
Do you care if nut butters have salt or not?
Pancakes, french toast, or waffles?