1. Peanut butter and oats cookies
You will need:
1½ cups chocolate chips
1 cup instant oats
½ cup whole wheat flour
½ cup all-purpose flour
½ cup peanut butter
½ cup unsalted butter (melted)
½ cup coconut sugar
½ cup brown sugar
1½tsp vanilla bean paste
½tsp baking soda
½tsp baking powder
¼tsp salt
1 egg
How to make:
Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper and set it aside.
Add wheat flour, all-purpose flour, oats, baking soda, baking powder, and salt in a bowl. Mix well and set the bowl aside.
Beat butter, sugars, and peanut butter in a large bowl using an electric whisk until the mixture turns light and fluffy. Add egg and vanilla; mix well.
Gradually add the egg mixture to the flour mixture while mixing until all the ingredients are well combined. Lastly, stir in chocolate and mix the batter well.
Put two tablespoons of the batter on the lined baking sheets. Repeat the process keeping a two-inch space between each cookie.
Once the batter is used up, put the baking sheet into the oven and bake for around 12 minutes until the cookies turn light brown.
Take the baking sheet from the oven and set it on a wire rack to cool. Serve a few cookies and store the remaining in an airtight container for up to three weeks.
2. Broccoli and egg cheese breakfast cups
You will need:
4 eggs
1 cup broccoli florets (washed and chopped into one-inch pieces)
½ cup cheddar cheese
¼ cup low-fat milk
½tsp salt
½tsp pepper powder
Olive oil
How to make:
Grease a muffin tin with olive oil and set it aside.
Crack eggs into a large mixing bowl and whisk well. Stir in broccoli, cheese, milk, salt, and pepper. Mix well until everything combines, and the mixture turns frothy.
Pour the mixture into the muffin tin until each muffin cup is upto two-thirds full.
Put the muffin tin into the oven and bake at 350°F (177°C) for about 20 to 25 minutes or until the mixture is completely set and has an internal temperature of 160°F (71°C).
