If you avoid grains but still get a hankering for cookies, then get ready for your life to change. With no added sugar they’re pretty guiltless, too!
We took some liberties with adding peanut butter and chocolate to these cookies, but the banana and coconut base cookie can be used with whatever you dream up. Share whatever delicious varieties you come up with by tagging #lassens on social media and commenting on this post!
Grain-Free Banana Coconut Cookies
After cooling for about 5 minutes, apply a dollop of peanut butter to the top of each cookie. Place in the freezer. While the cookies are cooling, melt the chocolate.
Dip the bottom of each cookie in chocolate and place on a piece of parchment paper. If desired, drizzle any leftover chocolate over the top of the cookies. Once the chocolate has solidified these cookies are ready to eat!
The cookies last in a sealed container for a few days... if they make it that long.
I know, it’s a mouthful to get through that title. But it’s worth it to taste this recipe! These are great for a quick little snack post-workout.
Peanut Butter & Chocolate Protein Rolls
Preheat oven to 375 degrees.
Lay the dough triangles on a cookie sheet.
Spread peanut butter over the dough.
Sprinkle with chopped GoMacro Protein Pleasure bar, chocolate shavings, and brown sugar.
Carefully roll the crescent dough.
Bake the rolls between 12-14 minutes, or until golden brown.
Eat up! They're best served warm!
Eggs with Everything
Written by Denae
Breakfast food is amazing! Not just for breakfast, but lunch… and especially dinner! So while this recipe may be called appear “breakfasty”, don’t deprive yourself of deliciousness just because the time of day.
This meal always makes me think of Saturday mornings with my siblings. We’d sit around the kitchen and talk while I made breakfast, and for some peculiar reason it was always eaten in a cup instead of on a plate. I suppose those were pre-arugula loving days though. However, I will debate that it still does taste just a little better inside of a cup 😉
This recipe has a lot of flexibility, which is always nice if you’re looking to whip something up real quick. Since I don’t cook by recipes (making it really hard sometimes to remember to measure and write stuff down when doing these recipes) I’ve done a lot of different varieties of this same kind of dish.
The beauty is that it’s general enough that you know you could throw whatever leftovers/veggies/meat/anything hanging out in the fridge, in with the eggs and BOOM you have a meal! When I made this recipe I had a bell pepper and red onion that needed to be eaten, so this was a perfect reason to use those up. The ingredients can be anything. Over the years we’ve thrown in anything from leftover steak, to frozen pre-seasoned potatoes, to food that was going to be tossed in a day or two if it wasn’t used.
Get creative and share your creations with us by tagging either #lassens or #lassensloves
Eggs with Everything
Gather all your ingredients together. And chop them in to bite-size pieces
Add the 2 T of olive oil to the bottom of a pan and thoroughly cook any meat or potatoes with the onion.
Move those to another bowl and add the remaining 2 T of olive oil to the pan.
Cooking the vegetables will vary depending on if you want them crunchy or soft.
For soft veggies:
Bell peppers soften about 10 minutes
Zucchini softens in about 5 minutes
Green Beans soften in about 3-5 minutes
Tomatoes soften in about 2 minutes
While the veggies are cooking, beat the eggs together in a separate bowl.
Remove the veggies from the pan and scramble the eggs.
Mix together all the cooked ingredients, mix in the cheese, and serve warm!