Most Fridays, I’m not super motivated to work, but today has been quite productive. I’m actually destroying my To Do list for the day, which never seems to happen on Fridays. Usually, I get a few things done and move all of my unaccomplished tasks to Monday. (I’m a slacker like that.)
Maybe this new super-motivated-Friday-thing will catch on and stick with me? I love starting the weekend feeling accomplished. It makes it so much more enjoyable.
For breakfast, I made an Oatmeal Pancake with maple syrup on top. Of course, the maple syrup tasted delicious, but it did absolutely nothing for my satisfaction. By 10:00 this morning, I was already hungry again. I should have went with a big scoop of peanut butter on my Oatmeal Pancake instead of maple syrup. Oh, well.
Mid-morning, I snacked on baked sweet potato slices with buffalo sauce drizzled on top. It kept my stomach happy until lunchtime.
I tried something new for lunch today: Gardein’s Thai Trio. The Thia Trio came with chick’n, veggies, rice, and sauce. It was a complete meal in a little box.
I ended up just eating the chick’n + veggies, and saving the rice + sauce for some other time.
The chick’n was pretty good. It had a lot of thai flavor, but the texture was a bit mushy. It wasn’t mushy-gross, but instead this-isn’t-real-chicken-mushy.
One cookie just wasn’t enough for this Cookie Friday, so I decided to whip up a batch of Chocolate Oatmeal Cookies using some Scharffen Berger cocoa powder, which has been in my pantry for months now.
Mmmmm… freshly baked cookies! 😀
Ok, as you probably know, I’m sort of obsessed with adding beans to my baked goods. I know, it’s kind of weird, but beans add a nice, soft texture as well as protein, fiber, and other good beans things to my baked goods. So, of course, I added some beans to this cookie recipe. I just can’t help myself!
Chocolate Oatmeal Cookies
- 1 cup old-fashioned oats
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 brown sugar, packed
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/3 cup pinto beans, rinsed
- 1 egg
- 2 tbsp butter, softened
- Preheat oven to 350*F.
- Combine all ingredients in a food processor until smooth.
- Coat baking sheet with non-stick cooking spray.
- Spoon dough onto baking sheet.
- Bake for 15 minutes.
- Allow to cool before enjoying.
The end result was a chewy, slightly sweet, chocolate cookie. (No pinto bean flavor detected.)
And, here’s some more Cookie Friday inspiration! 😉
This little (big?) guy is getting impatient, so it’s time to go outside and enjoy the sunshine.
See ya! 😎
P.S. I’m hosting a peanut butter + chocolate giveaway on Trading Up Downtown today! You’ll want to enter this one! 😉