On the road to a healthier me! Let’s start with cookies?
Getting older really sucks. I never dreamed that someday I would have to make “healthy” choices on what to eat, how to exercise, when to sleep…
Let’s start at the beginning. Last month I went for an annual physical (not quite ‘annual’ as I haven’t been to see my doctor in over 10 years!). He told me that as we get older you lose lean muscle mass, an important element in keeping you younger, longer. We all want to stay young right? I found out I needed to changing a few thing today, so I don’t regret it later. Let’s start with protein…
When it comes to building lean muscle mass, many factors come into play including stress, diet, sleep and exercise.
Exercise is easy, I just need to add more weight training to the running I already do 4 times a week. Check!
Sleep is easy, I love to sleep. Just do it more! Check!
Stress is more difficult. I’m busy with work and family stuff, but good busy, I don’t really think I’m stressed… or am I? Note to self… chill out more! Check!
Lastly diet. I’m a foodie so I must be eating really well right? Well, it appears that there is tons of room for improvement in this area. Step one being to get more protein into each meal. This is going to be easy at lunch and dinner, but how about breakfast? I’m not really an egg person, I prefer a muffin or boxed cereal, can I change? Yes!
Let’s start with these tasty gems… Have you tried Roger’s Porridge Oats? Original is a blend of oat flakes, oat bran, wheat bran and flax seeds – nothing else. I found this recipe on the back of the package and had to give it a try.
Grab-and-go Breakfast Cookies are ‘healthy’ food that’s more like a treat! Packed with goodness like nuts, oats and dried fruit these will give you the energy you need to start the day when you’re in a rush. Make a batch ahead, freeze them and then just grab and go.. easy peasy!
- 1 cup whole wheat flour
- 3 cups Roger's Porridge Oats Original Blend
- 1 tsp baking soda
- ¾ tsp salt
- ½ tsp allspice
- 2 tsp cinnamon
- 2 tsp ginger
- 2 eggs
- ⅓ cup canola oil
- 1-1/4 cup unsweetened applesauce
- ¾ cup brown sugar
- 1 tbsp grated orange peel
- 2 tsp vanilla
- ¾ cup chopped almonds ( I substituted pumpkin seeds)
- 1 cup dried cranberries
- Preheat oven to 350ºF. Combine flour, porridge oats, baking soda, salt and spices.
- In a separate bowl beat eggs, oil, applesauce, brown sugar, orange peel and vanilla.
- Stir in flour mixture, then stir in nuts and cranberries.
- Scoop out ¼ cup rounds onto a parchment-lined baking sheet, pressing down with a fork to form a cookie.
- Bake for 15-20 minutes until lightly browned. Let cool on the cookie sheet before removing.
If you make this recipe, be sure to snap a photo and hashtag it #EIEOmag. I’d love to see what you cook!