BREAKFAST: You might think this is just a big ol’ bowl of oatmeal. It isn’t. These are my new favorite 2-ingredient breakfast cookies, crumbled up into a cereal-like consistency. So it’s basically cookies for breakfast that are healthy. Thank me later.
The cookies are made solely from oats and bananas. I’d post a recipe, but you don’t need one. Simply wait until your bananas go black, mash 2 of them with 1 cup rolled oats, and add a sprinkle of cinnamon to the “batter.” Then bake for 10 minutes and they are ready. That’s it.
I’ve been munching on these vegan treats daily, topping them with honey and nut butter for a sweet snack. The photo above shows them in all their breakfast glory, paired with unsweetened almond milk, walnuts, raisins, and a drizzle of maple syrup.
LUNCH: Sometimes you just need all of the hummus. Taim gets that. I recently stopped by the falafel and smoothie bar while home in NYC for the weekend. I opted for the Mediterranean platter, which included three salads of your choice (I chose Israeli salad, marinated beets, and Moroccan carrots) + hummus + tahini + pita.
DINNER: The “inside out quinoa burger” from True Food Kitchen‘s dreamy menu. Two quinoa patties (messily) sandwiching tzatziki, hummus, lettuce, tomato, cucumber, and crumbled feta cheese, paired with a side of kale salad. Kinda perfect.
Check back soon for a new Week’s Healthy Eats!