For me, the key to healthy eating is having good choices available, especially when I’m overly tired/ extra hungry. Being able to grab a quick, filling snack that tides me over until dinner ensures that I don’t unintentionally eat all the chips. Having prepared food on hand for healthy snacks is one of the major reasons I am a fan of doing some meal prep during the week. I’ve found it also helps me waste less food and takes some of the stress out of “what are we having for dinner????” when I know exactly what is in the fridge and ready to be eaten.
Successful meal prepping and planning in my house is a rather loose operation, but there a few things that make a big difference:
- freezer bean and cheese burritos (tortilla, beans, cheese, hot sauce, maybe some leftover roasted veggies, rolled up in foil and frozen). These are so easy and the perfect solution for lunch at work.
- planning ahead for 3-4 dinners per week. This lets us be flexible and have leftovers or dinner out occasionally, yet ensures food isn’t wasted.
- Cooking a couple extra servings of a few things to have on hand for future meals. Things like rice, pasta, or roasted veggies are easy to cook once and then have for lunches or side dishes over the next few days.
- homemade granola bars or breakfast cookies. I love having something like this around because I know what’s in them, they taste good, and are super filling. I can eat them while on a long bike ride and they give me a sustained boost of energy and are easy to digest. They are also perfect for a late afternoon snack.
Healthy Breakfast Cookies
Recipe adapted from “Nutty Millet Breakfast Cookies” in Whole Grain Mornings, by Megan Gordon. P.S. This cookbook is great.
1 cup oats
1 cup whole wheat flour
1/4 cup millet
1/4 cup wheat bran
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup maple syrup
1/4 cup coconut oil, melted
1/3 cup cashew or almond butter
1 large egg, beaten
1 teaspoon vanilla extract
1/2 cup pecans or walnuts, toasted and coarsely chopped
1/4 cup dried fruit, raisins or cherries are my fave
1/4 cup chocolate chips
Preheat oven to 350 deg F. Line baking sheet with parchment paper.
Once oven is pre-heated, toast nuts for 7-8 minutes, and let cool before chopping.
In a large bowl, combine oats, whole wheat flour, millet, wheat bran, baking soda, baking powder, salt, and spices.
In a separate bowl, combine melted coconut oil, maple syrup, and nut butter. Add beaten egg and vanilla. Once well combined, add to dry ingredients and stir well to fully incorporate. Add nuts, dried fruit, and chocolate and stir again. It will be crumbly, but you can use your hands to make sure everything is well coated. Let rest 5-10 minutes.
Scoop out about 2 tablespoons of dough and form into disc shaped round, flattening slightly. They should be about 2 inches in diameter and 1/2- 1 inch tall. The dough crumbles easily, and smaller cookies tend to stay together better. Continue with remaining dough, you should have 12-14 cookies.
Bake for 12 minutes, or until sides are turning golden. Let cool on pan for about 10 minutes before moving to wire rack to cool completely. Cookies will keep at room temperature for several days, but I always freeze most of them for quick snacks on the go.