Banana Bread Breakfast Cookies

Cookies for breakfast? Have we lost our minds? Well, that's debatable, but yes! Cookies for breakfast! We adapted these cookies from Against all Grain and they are so delicious! This is the perfect replacement for some of your fruit calories and the perfect sidekick to those morning egg whites.

The texture is quite a bit more gooey than a normal cookie, especially with the coconut flour option, but they are so delicious! Here's how to make them:

Banana Bread Breakfast Cookies

(recipe adapted from Against all Grain's Allergy-Friendly Breakfast Cookies)

Ingredients:

• 2 bananas, peeled and ripe
• 1/4 c unsweetened almond milk
• 2/3 c unsweetened applesauce
• 4 dates, dried and pitted

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• 2/3 c coconut flour (you may also substitute gluten free oat flour for a thicker texture)
• 1 TBSP cinnamon
• 1.5 tsp lemon juice
• 1 tsp vanilla (avoid HFCS)
• 1 tsp baking powder

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• 3 TBSP cranberries, dried and chopped
• 2 TBSP raisins, dried and chopped

Directions:

1. Preheat oven to 350 degrees F.
2. In a large food processor, combine bananas, applesauce, almond milk and dates. Blend until smooth. Don't worry if you still see your dates, they will be finely chopped, but not pureed.
3. Add in coconut flour (or oat flour), cinnamon, lemon juice, vanilla and baking powder and blend for approximately 30 seconds to combine.
4. Remove food processor blade and fold in cranberries and raisins. 
5. Spoon your "cookie dough" onto a baking sheet lined with parchment paper to prevent sticking. Because there are no eggs in this recipe, your cookies will not spread like normal cookies. They will stay in the shape and place you put your cookies on the baking sheet. 
6. Bake for approximately 18 to 20 minutes or until golden brown. 
7. Let sit on baking sheet on counter for 5 minutes to cool and harden before handling.

Makes 18 cookies. Our suggested serving size is 2 cookies.

Metrics:

• Calories: 96
• Protein: 2g
• Fat: 2g
• Carbs: 16g

Choosing the Right Sports Bra for You

We have all seen those cute little sports bras that look more like something you may want to sleep in vs. something you could actually break a sweat in. They look adorable and for a moment, you may consider them, but will they really give you the support you need to really kick your workout up a notch?

Cup Size REALLY does matter! (Okay, only in the world of buying bras people!) Take this guide along next time you go shopping for a sports bra.

How to Choose the Right Sports Bra

A-B Cups

Smaller chested women can really wear any sports bra, however, the activity type will be one of the most important factors here. Compression-type sports bras are ideal for women with A or B cups - either scoop back or racer back. Bear in mind that you will have more support with a racer back and thicker straps. So if you are running, you may opt for a racer back with larger straps vs. a cute thin-strapped scoop back bra for Pilates or barre class.

Compression Scoop Back Sports Bras
Compression Racer Back Sports Bras

C-D Cups

Ladies that are a little bustier than their A-B friends, will need to pay more attention to the coverage area that their sports bra provides. Women that are a little bustier may benefit from a combination compression and encapsulation sports bra. Again, function is everything when you are thinking about sports bras - wear your most movement minimizing bra for higher impact workouts like HIIT or step aerobics. Keep the lower-coverage bras for lifting weights or yoga.

Compression/Encapsulation Combination Sports Bras

 DD+ Cups

If you are bustier, you may have a hard time finding a bra that actually minimizes your movement no matter what activity you are participating in. For women with larger D or DD and larger cup sizes, the key to your sports bra is encapsulation! You need a sports bra in a high performance fabric that's actually made similarly to your everyday bras - with two molded cups and thick, dependable straps.

Encapsulation Sports Bras

Need a little extra help with incorporating strength training with your runs? Don't want to think about your workouts? Let us be your personal trainers with our She Sweats 12-week Run Builder and increase your mile time. It guides your workout each day and has everything you need! Find out more!

Strawberry Pancakes

My two favorite things - strawberries and pancakes! I know we have quite a few pancake recipes on the blog (5 to be exact, this makes 6), but who doesn't love light pink fluffy goodness! These babies are obviously clean and gluten-free so don't be afraid to whip some up! How much fun would these be to make for yourself and your family on Valentine's day?

Strawberry Pancakes

Ingredients:

• 7 medium strawberries, stems removed and quartered
• 2 TBSP water

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• 1 1/4 c gluten free oat flour
• 2/3 c unsweetened applesauce
• 2/3 c coconut milk (you could also substitute original, unsweetened almond milk)
• 1/2 c unsweetened, plain 2% greek yogurt
• 2 egg whites
• 1 tsp vanilla extract
• 1/4 tsp baking powder

Directions:

1. In a medium saucepan, combine strawberries and water on medium to medium low heat and bring to a boil. Stir occasionally to prevent sticking or burning of strawberries. 

2. Cook strawberries for 4-5 minutes until strawberries are very soft and begin to breakdown, resembling strawberry jam.

3. Meanwhile, combine dry and wet ingredients (in second list) in a large bowl with a whisk. 

4. Remove strawberries from heat and using a fork or a potato masher, gently mash the strawberries.

5. Combine strawberries with pancake mix (step 3). 

6. Cook pancakes as you would normally on a griddle or stovetop.

Makes approximately 15 - 3" diameter pancakes.

Serving size is approximately 5 pancakes.

Metrics (per serving)

• Calories: 282
• Carbs: 43g
• Protein: 15g
• Fat: 5g

I hope you enjoy these as much as we did!