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BREAKFAST COOKIE
(What you need)
1/4 cup pumpkin puree
2 tbsp egg whites
1 tbsp sugar
1 tbsp tahini
1/3 cup rolled oats
1/3 cup oat flour
1/2 scoop vegan protein (I use vanilla pea protein)
1/4 tsp baking powder
1 pinch cinnamon
1 pinch salt
2 tbsp chocolate chips
(What to do)
1. In a small bowl, combine pumpkin, egg whites, sugar, and tahini until smooth.
2. Carefully stir in all remaining ingredients, except chocolate chips. Continue stirring till no dry spots remain then add in chocolate chips.
3. Spoon batter onto a baking sheet, then press into a cookie shape. The flatter you make it, the more evenly (and quickly) it will bake.
4. Bake at 350F for 15-20 minutes or until just golden and firm to the touch. Let cool for a few min, then enjoy!
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HIGH PROTEIN COLESLAW
(What you need)
1 cup Greek yogurt
2-4 tbsp mayo
1 tbsp apple cider vinegar
1 tsp black pepper
1 tbsp honey
2-4 cups coleslaw mix (or as needed to mix with sauce)
(What to do)
1. Blend all ingredients, except coleslaw mix.
2. Layer together coleslaw mix and sauce, then stir to combine.
3. Store in an airtight container then serve as a side, salad, or stuffed in a sweet potato like we did today 🙂
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