Archive for the ‘Breakfast’ Category

SamCyn’s Juicing Adventure: Day Five

07/27/2011 1 comment

Day five has been by far the best day, thus far!

I got out of bed at around 5:45am (I was awake much earlier) to kiss my honey goodbye, then I checked my tongue and I’m happy to report, there was no white fuzz (AWESOME). Since I had to go to work, I started to prepare juice #6 for breakfast and lunch.

Because it was my first day back at work since I started this adventure, I was feeling a tad bit nervous.  It’s so weird, even though I’ve been juicing during the day for the past few days, I felt apprehensive about not packing any lunch and only bringing juice.  It’s like I felt “naked”.  So, I brought along some blueberries and strawberries as back-up.

I managed to get through the day, without eating any of the fruit.  I drank the remainder of my juice at around noon and then I went to Whole Foods Market and got myself a shot of wheatgrass.  Though not reliably substantiated, It has been argued that wheatgrass helps blood flow, digestion and general detoxification of the body.  For more information on wheatgrass, please see here.

OMG! All I drank was a 1 oz. serving and as soon as it hit my system…


It was as if I drank an 8 oz. cup of espresso.  I was wired (in a good way), I was ready for action and most of all, I felt no hunger.

That lasted for close to two hours and by the time it was quiting time, all I could think of was the veggie stir-fry we had planned for dinner.  I tell you, I couldn’t get home fast enough.

I basically tossed in a bunch of veggies into a large pan (I don’t own a Wok) along with some sesame oil and low-sodium tamari sauce.

YUM!! It was delicious! Sam loved it and said we should definitely have it at least once a week.  Mind you, there was no rice or noodles and yet it satisfied us both.  How can you go wrong when you have such a beautiful array of colors and textures from such guilt-free ingredients in every bite? As an end to our lovely meal we ate the blueberries and strawberries.

Well ladies and gentlemen, this post concludes my minimum of five days of juicing/eating only fruits and vegetables commitment and adventure.  It’s been a wonderful, eye-opening experience and I thank you for letting me share and I thank God for allowing me to survive it without any issues.

While I (and Sam, of course) do plan to continue this path of primarily eating fruits, vegetables, legumes, nuts and whole grains (minimum of 80% of the time) and exercising 4-5 days a week (like I used to), I will not be posting daily.

Instead, I will update you once or twice weekly and share any notable changes that may occur (like my return to my pre-wedding weight).  I will also share healthier and delicious dishes.  Although…I am likely to include some naughtiness…like dessert ;-).

Oh, and another thing…I truly feel really, really great!

“Those who think they have no time for healthy eating will sooner or later have to find time for illness.”  – modified from : Edward Stanley (1826-1893) from The Conduct of Life

Juice #6

Yields about 2 quarts

4 granny smith apples

1 beet

5-6 celery stalks

4 medium carrots

ginger (approx. thumb size portion)

To prepare:

Wash all veggies, cut apples in half, insert into your juicer.  Enjoy!

Veggie Stir-fry

Yields approximately 4 servings

1 stir-fry veggies package (broccoli, snowpeas, etc)

3 garlic cloves

1 small onion

2 small yellow squash

1/2 red pepper

1 package of snow peas

1 zucchini

1 package of mushrooms

1 1/2 tablespoons of sesame oil

1 1/2 tablespoons of low-sodium tamari sauce

To prepare:

Wash, dry and cut up all veggies.  Toss into pre-heated (very hot) pan with sesame oil and tamari sauce.  Stir all ingredients around for just a few minutes, serve and enjoy.

As mentioned in previous posts, I journaled and shared the past five days of this experience to make myself accountable.  I am not a doctor, or a professional in the field of nutrition.  Therefore, I DO NOT, I REPEAT, I DO NOT RECOMMEND ANYONE TO FOLLOW WHAT I’VE DONE.  If you’re interested in fasting, detoxing, juicing, etc., please consult your doctor.

Thank you and God Bless!


SamCyn’s Juicing Adventure: Day Four

07/26/2011 1 comment

It was really tough for me to get out of bed on the morning of day four.  Basically, way before Sam’s alarm went off at 5:30am, I had already been awake for quite some time.  Normally, I would get up at 5:30am to make some coffee for us both.  However, now that we’re on this program, there was no coffee to be made and in addition, I had the day off.  Hence, why get up, right?

Well, that was a big mistake, because in turn it just made me feel really sluggish.  It’s like the more my mind shouted, “get up”, my body replied, “oh, but the bed feels so good”.  Finally, at around 8:ish my mind won the battle and I got out of bed.  Now, when I was in my twenties, that was considered early, but now that I’m a lot a little older it’s considered way late.

I checked my tongue and the white fuzz is pretty much all gone (yipee!).  However, I just felt awful, I had no energy and my mind was in a fog.  I thought to myself, this sucks, I’ve got to do something. 

So I made myself juice # 6.

I liked this juice just as much as juice #5, if not a little better (despite the beet).

Once I had my glass of juice, I was ready for some exercise.  Thus, I went for a power-walk and did some Pilates when I got home.  Wow, that made me feel a whole lot better.  I no longer felt lethargic and I was awake, which enabled me to go about my day taking care of the things I needed to do.

For dinner I baked some eggplant with onions and garlic, which I sprinkled with a lemon-olive oil dressing and served it atop some arugula and spinach.

Though the pictures don’t do this meal any justice, I promise, it was really tasty.  Just the smell of the garlic and onions was driving us (me) crazy.  My goal was to get the eggplant a bit crisp and browned, but instead it came out soggy.  I’ll have to research on how to get this effect.  However, If any one of you know, please feel free to share :-).

In order to change we must be sick and tired of being sick and tired.  ~Author Unknown

Juice #6

Yields about 2 quarts

4 granny smith apples

1 beet

5-6 celery stalks

4 medium carrots

ginger (approx. thumb size portion)

To prepare:

Wash all veggies, cut apples in half, insert into your juicer.  Enjoy!

Roasted Eggplant and Onion

Yields approximately 2-3 servings

1 medium eggplant

4 garlic cloves

1 large red onion

Lemon-Olive Oil Dressing

1 1/2 lemons, juiced (next time I’ll use just one)

1/4 cup of extra virgin olive oil

2 garlic cloves, finely chopped

Approx. 4-6  basil leaves, finely chopped

Approx 4-6  parsley stalks, finely chopped

1/4 teaspoon mustard powder

To prepare:

Preheat oven to  400 °

Peel skin from eggplant and slice into medium-thin pieces.  Slice garlic and onion into large chunks.   Spread on a two-quart baking dish, whisk together all the ingredients for the dressing and sprinkle over ingredients.  Bake for about 10 minutes, then at 500 ° (I was trying to get it brown and crisp) for about 5 minutes.

Serve over some fresh spinach and arugula, sprinkled with any leftover dressing.  Enjoy!

As I’ve mentioned before, I am journaling and sharing this experience just to make myself accountable.  I am not a doctor, or a professional in the field of nutrition.  Therefore, I DO NOT, I REPEAT, I DO NOT RECOMMEND ANYONE TO FOLLOW WHAT I’M DOING.  If you’re interested in fasting, detoxing, juicing, etc., please consult your doctor.

Thank you!

SamCyn’s Juicing Adventure: Day Two

07/24/2011 3 comments

Well ladies and gentlemen, yesterday marked day two of my juicing adventure and guess what?

I’m still alive. Praise God!

By the way, I am journaling and sharing this experience just to make myself accountable.  I am not a doctor, or a professional in the field of nutrition.  Therefore, I DO NOT, I REPEAT, I DO NOT RECOMMEND ANYONE TO FOLLOW WHAT I’M DOING.  If you’re interested in fasting, detoxing, juicing, etc., please consult your doctor.

Understood? Ok, thanks.

Now, it’s hard to believe that on a normal basis when I’m having a meal, especially an unhealthy one, I have no self-control.  I can’t seem to practice discipline and moderation when it comes to cake, ice-cream, pizza, etc.  Instead, I “super-size” my servings as if it were going to be my last meal.  I’m not proud to admit this, but it’s true.

Yet, here it’s been over 48 hours that I have not had any food, just fresh fruit/veggie drinks, decaf green tea and lots of water and I’m feeling pretty good.

However, when I woke up I had the same headache from the night before, I felt a bit weak and I had white fuzz on my tongue (gross, I know). What does this all mean? It means, the detox is working and my body is on the road to becoming healthier.  For a little more info on this see here.

For breakfast and lunch, I made myself juice #4…YUM!

This juice was pretty good, I didn’t taste the beet as much this time.

For most of the morning, I did some housework while listening and dancing to music.  I thought I wouldn’t have the energy, but I did.

I sunbathed for a little while and then started to get antsy.  I could have gone out, read a book, watched tv, whatever, but I really didn’t feel like it.  I wanted to do something and do nothing at the same time.  Then I figured it out…I wanted to EAT.

So, I decided to call Sam to torture him a little (what are husbands for, right?).  Lucky for him, he didn’t answer, but I got him when he came home ;-).

For dinner I had broth and Sam had soup.

It felt good and made sense to me to have the veggies in the form of a hot broth for dinner.   Sam on the other hand was not completely satisfied, so he complemented his meal with an apple and some strawberries.

We went for an “after dinner” walk, we then watched a movie and crashed.

The greatest wealth is health.  ~Virgil

Juice #4

Yields about 2 quarts

4 apples

1 beet

6 medium carrots

4 celery stalks

ginger (approx. thumb size)

1 navel orange

1-2 handful bunch of watercress

To prepare:

Wash all veggies, cut apples in half, remove beet stems, remove orange skin, insert into your juicer.  Enjoy!

Broth #1

I didn’t measure, I just threw in an approximate of the following into an large pot filled about 3/4 with water:

beet stems from juice #4

half a head of broccoli

half a head of cabbage

1/2 cup shredded carrots

6 cilantro stems

5 cloves of garlic

3-4  handfuls of kale

1 red onion

6 parsley stems

I boiled for about five minutes, let it simmer on low for about 30 minutes.  For the broth, I ladled soup in the blender, pulsed on high for about a minute, then poured through a sieve.

Categories: Breakfast, Food, Healthy, Juice, Recipe

SamCyn’s Juicing Adventure: Day One

07/23/2011 3 comments

Yesterday was day one of my juicing adventure and so far I’m doing okay.

Have I been hungry?!?

That would be a big fat YES!

I started my day at around 7:00am with a glass of warm water with 1/2 a lemon.

Then at around 10:00am, I made juice #1 containing the ingredients you see below.

Can you say, YUMMY? 😉

Actually, it’s not bad at all…believe it or not, I’m actually into these type of things.  Sam on the other hand is not too keen on trying the veggie drinks.  However, he’s willing to try (what a guy).

I drank about half of the portion, drank some water and went out for about a two-mile walk.

At around 1:15pm I finished the remaining juice, and thought to myself, this is easy.

Then at around 4:15pm I’m feeling pretty darn hungry 😦

I had taken a cat nap and woke up feeling just a little “pissy” because I was hungry and remembered that I couldn’t eat.

Anyone that knows me, KNOWS that I am not a happy camper when I’m hungry.

Still…I had no intentions of giving up (not so soon!).

So I made myself juice #2 consisting of these lovely ingredients and it was really good.

Come to think of it, I could have had this for breakfast since it’s a lot fruitier than the first one.  The strawberries had a strong enough flavor, that I couldn’t even taste the spinach (not that there’s anything wrong with that).

Then I finished up some housework as I waited for Sam to get home.  Usually on a Friday night we’ll either order pizza, drink wine, watch a movie and finish up with dessert or go out to eat.

Instead we caught up on each other’s day as I fixed myself juice #3 and Sam had a couple of bananas and cereal (this is his way of joining me and it’s okay).

Juice #3 was not as yummy…I don’t like beets and unfortunately, even though I only added one, it still overpowered the other ingredients.  Nonetheless, I drank my juice (s-l-o-w-l-y) and tried to ignore the headache I had developed and the slight nausea.

At this point (it was around 8:00pm), it had been 24 hours since my last meal and at least 36 hours since my last cup of coffee.  As you may or may not know, if you’re a regular coffee drinker, and you stop drinking coffee – the caffeine withdrawal can cause the blood vessels of the head to dilate, leading to an excess of blood in the head and causing headache and nausea.

I knew this wouldn’t be a walk in the park, but it’s part of the process of detoxing and riding my system of the toxins that come in the innocuous looking form of; a nice hot cup of coffee with sugar and powdered cream(so bad), a couple of glasses of wine, bacon, pizza, sausage, burger and fries, cookies, frosted cake, etc., etc.

I think you get the picture.

So what does one do when they’re not feeling too hot? you go to bed, to sleep it off and pray that tomorrow is a better day.  Though something tells me this is just the beginning ;-).

By the way, just thought you would want to know, drinking this much liquid will make you go to the bathroom A LOT!

p.s. I weighed myself and I’m at 161 lbs, which is about 13 lbs more than when I got married two years ago.  Gee, and I wondered WHY my clothes didn’t fit.

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.  ~Doug Larson

Juice # 1 (don’t have names for my juices, just yet)

Yields approximately 22 oz.

4 granny smith apples

6 medium carrots

3 celery stalks

ginger (thumb size portion)

Approx. 1/4 cup of watercress

To prepare:

Wash all veggies, cut apples in half, insert into your juicer.  Enjoy!

Juice # 2

Yields approximately 16 oz.

3 handfuls of spinach

1/2 a papaya

10 strawberries

To prepare:

Wash all veggies, hull the strawberries and remove papaya skin, insert into your juicer.  Enjoy!

Juice # 3

Yields approximately 12 oz.

2 granny smith apples

1 beet

4 medium carrots

ginger (thumb size portion)

3-4 handfuls of kale (next time I’ll use whole leaves, I think it’ll juice better)

To prepare:

Wash all veggies, cut apples in half, insert into your juicer.  Enjoy!

SamCyn’s Blueberry-Coriander Muffin Experiment…

05/12/2011 2 comments

When using blueberries in lieu of pumpkin to make muffins from the delicious Honey Walnut Pumpkin muffin recipe I made a while back, I was not sure which spice to use in place of the pumpkin spice.

I know I could have used cinnamon, but I wanted something different.  So, I asked my buddy Google to tell me “what spices work with blueberries“.  I got the idea to use coriander from this site and decided to go into unchartered territory and experiment.

I had purchased ground coriander to use for an Indian recipe (that I never got around to making), so it’s not a spice I’m very familiar with. 

After some research, I learned that the use of coriander is native to the Mediterranean and Middle Eastern regions and has been known in Asian countries for thousands of years.  It was used as a spice in both Greek and Roman cultures, the latter using it to preserve meats and flavor breads. 

The coriander seeds have a fragrant flavor that is reminiscent of both citrus peel and sage.  The early physicians, including Hippocrates, used coriander for its medicinal properties, including as an aromatic stimulant.  Coriander leaves (cilantro) (which I love) are featured in the culinary traditions of Latin American, Indian and Chinese cuisine.

Duh! I’m sure I’ve had this in sooo many dishes and didn’t even know it.

Ladies and Gentlemen, I just made a new friend…the experiment was a winner! My husband, sister and mother all agreed they were really moist and DA-LISH. 

The coriander offered a nice, mellow citrusy note (smelled really good too!) that paired really well with the blueberries and caramelized walnuts.  And the best part is, because they are low-fat (no butter or oil), you can freely smother them with butter (like I did), take a bite and go to tastebud heaven.

One of these hot, buttered muffins with a good cup of coffee (or tea) makes for a good breakfast or afternoon snack :-).

“And the house of Israel called the name thereof Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey.” Exodus 16:31

Blueberry-Coriander Muffin

(yields about 12 muffins)


  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup oat bran
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons cane sugar
  • 1/3 cup unsweetened applesauce
  • 1/3 cup honey
  • 1/3 cup light vanilla soymilk
  • 6 oz. package of fresh blueberries (mashed)
  • 1 medium ripe banana (mashed)
  • 1 egg
  • 1 teaspoon vanilla extract 
  • 1 cup chopped toasted walnuts
  • 1/3 cup dark agave nectar

To Prepare 

Preheat oven to 350°F.  Grease a 12-muffin pan (or muffin cups) with cooking spray and set aside.

Line a baking sheet with waxed paper. Toast walnuts in saucepan on medium-low heat for about 5 minutes, then add 1/3 cup of agave nectar.  When mixture starts to bubble, stir to prevent burning, cook for about another 1-2 minutes.  Spread covered walnuts onto the waxed paper, allow to cool and break up clusters.

In a large bowl, whisk together flour, oat bran, coriander, baking powder, baking soda and salt.  In a second large bowl, combine sugar, applesauce, honey, soy milk, mashed blueberries and banana, egg and vanilla.

Add this mixture to flour mixture and stir until just combined. Fold in walnuts.

Pour batter into prepared muffin pan and bake for about 20-25 minutes or when a toothpick inserted in the middle comes out clean. Cool for 10 minutes on a wire rack then remove from pan and set aside to let cool completely.  Or you can pop one out of the pan, slather on the butter and enjoy!

I Cheated!…w/Lemon-Berry Corn Muffins

03/12/2011 3 comments

I’ve got to tell you, I’m a bit  very ashamed and disappointed in myself :-(. 

In addition, I’ve learned that I can play a really mean game of DENIAL.

On my third day of Lent, I cheated with the Lemon-Berry Corn Muffins that I made yesterday…and like Eve, I brought my husband down with me.

As you may or may not know, Lent in the Christian tradition, is the period of the liturgical year from Ash Wednesday to Easter. Lent is a time of sacrifice for Jesus. The traditional purpose of Lent is the preparation of the believer — through prayer, repentance, almsgiving and self-denial — for the annual commemoration during Holy Week of the Death and Resurrection of Jesus, which recalls the events linked to the Passion of Christ and culminates in Easter, the celebration of the Resurrection of Jesus Christ.

My husband Sam and I, both agreed to deny ourselves the following foods, for the 40-day period of Lent:

  1. Pizza (OUCH!)
  2. Gelato, Ice Cream (DOUBLE OUCH!)
  3. Cakes, Cookies
  4. Candy bars
  5. Bread (I’m alone on this one)

I knew this would be challenging (not to mention good for the waistline) and feel truly sacrificial, considering how the above mentioned are staples in our home, that are consumed at least 5-7x a week.

No, not the pizza… that’s just once a week…okay, maybe two if there are leftovers ;-).

Before I even started Lent, I asked myself, “Can I still bake muffins???”

Are they synonymous with cupcakes or bread???

This is what I learned, AFTER I baked the muffins. 

A muffin is an American English name for a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. Savory varieties, such as cornbread muffins, also exist.

Ah, Ha!

See the part about cornbread muffins being considered savory? That means muffins fall into the savory category, not sweet, like a cupcake. 

Therefore, I should be in the clear right??? 


It’s in the bread family…Hence, I totally lost this game of denial.

However, for those of you not denying yourselves bread, cakes or muffins.

I’ve got a new addiction for you!

The original recipe (for Lemon Cornmeal Breakfast Cake) I got from Joy The Baker.  You may want to read her story, it’s hysterical.

I made a few of my own adjustments (see below in red) and made muffins, not cake.

Yes, I know…I was completely blind to the word “cake” in the recipe’s name, all I saw was cornmeal and breakfast (I told you I was in denial).

Without a doubt, the citrusy, buttery aroma that perfumes your home will get your attention.

Then…your first to last bite will be met with a lovely…moist…slightly sweet…warm, nutty butter flavor, that is sure to make you fall in love.

You won’t know if you want it for breakfast or dessert.

I shamefully ate two and prayed for strength not to eat the rest (which I’ve given half to my mother-in-law and the rest go to my mom and sister).

The best part of it all, is that it is so simple to make!

Try it, you won’t be disappointed.

“Two old Bachelors were living in one house; One caught a Muffin, the other caught a Mouse.” – Edward Lear

Lemon-Berry Corn Muffins


  • 1 1/2 cups all-purpose flour (whole wheat pastry flour) 
  • 1/3 cup yellow cornmeal (I added another 1/3 due to the addition of fresh fruit)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (I used light plain soymilk)
  • 2 large eggs
  • 1 tablespoons lemon zest
  • 1/2 cup (1 stick) plus one tablespoons unsalted butter, melted until browned then cooled slightly
  • 1/2 cup of strawberries cut into small pieces
  • 1/2 cup of blueberries cut into small pieces

Lemon Glaze

  • 1 1/2 cup powdered sugar
  • 3 to 4 tablespoons fresh lemon juice


Place a rack in the center of the oven and preheat to 350 degrees F.

In a 9 or 10-inch cast iron skillet, melt butter over medium heat until browned and fragrant.  Use a potholder to grab onto the cast iron and carefully tilt back and forth so the melted butter greases the sides of the pan.  Remove browned butter from the cast iron to cool, and set the buttery cast iron aside.  That’s what we’re going to bake the cake in!

OMG! The smell of the browned butter (a first for me) was intoxicating!!!

If you don’t have a cast iron skillet, simply butter and flour a 9-inch round cake pan.  Set aside.  Brown the butter in a skillet over the stove top and incorporate into the recipe just the same.  I lined a 12-muffin pan with baking cups and used baking spray.

In a large bowl, whisk together flour, cornmeal, sugars, baking powder, baking soda and salt.  In a small bowl, carefully whisk together eggs, buttermilk, lemon zest and butter. Add the wet ingredients, all at once, to the dry ingredients and fold together, (along with berries) with a spatula.  Fold until very few lumps remain.  Pour batter into the prepared buttered pan and place in the oven.

While the cake bakes, whisk together powdered sugar and lemon juice for the glaze.  Set aside.

Bake for 30 minutes (20 minutes for muffins) or until a skewer inserted into the center of the cake comes out clean.  Remove from the oven and let cool for 10 minutes.  Use a skewer or the tines of a fork to poke holes in the bake.  Sporadic holes here and there will do.  Pour over the glaze, spread evenly and let rest for about 30 minutes before serving. This cake will last for up to 4 days, well wrapped, at room temperature.

Banana-Nut Oatmeal Chocolate Chip Cookies

01/28/2011 3 comments

The last couple of days, I have been craving homemade chocolate chip cookies in a BIG way! So much so, that I could literally taste it. 

When I mentioned this to my husband, he perked up, looked at me with those sexy brown eyes, smiled at me and said, “Yeah babe, that would be nice!”. 

I’m a total sucker for this man and that’s ALL I needed to hear, to give me the extra push. 


The truth is….I wanted cookies, and I am using Sam as a scapegoat.  Yes, It’s a form of denial…but SO what!?!  

I had recently read an article about resistant starch foods and how they can help you lose weight and control your blood sugar.  Included in the list were bananas and oatmeal. 

Hmmm, It just so happens I had a few bananas that were ripe for consumption, that I felt needed to be utilized differently than the typical: smoothie, banana bread, cereal topping, etc.

So I figured, why not add bananas and oatmeal to the chocolate chip cookies??  After all, we’re all about being healthy around here, right? (again, the denial).  Additionally, Let’s not forget the fact that, Sam eats cookies for breakfast :-). 

I searched the internet and chose two different recipes that I combined and tweaked to my own liking.  One was for Banana-Walnut Chocolate Chunk Cookies and the other for  Banana-Oatmeal Chocolate Chip Cookies.


When you taste these you will think you died and went to banana-nut bread/chocolate chip cookie heaven! 

These babies are moist like banana bread, with a hearty texture from the walnuts and oats, and an undeniably rich (satisfy your craving for) chocolate chip cookie goodness.  I made these before going to work today and ended up having a few (too many) for breakfast…I think Sam would be proud ;-).  

Banana-Nut Oatmeal Chocolate Chip Cookies


  • 1 1/2 cups whole-wheat flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 teaspoon of ground cinnamon
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 2 mashed ripe bananas
  • 1 cup old-fashioned rolled oats
  • 12 oz. (1 bag) of semisweet chocolate chips
  • 3/4 cup chopped walnuts, toasted


To prepare

  1. Preheat the oven to 350º F.  Line 2 baking sheets with parchment paper or silpat.
  2. In a small bowl, whisk the flour, baking soda, salt, and cinnamon together, set aside.
  3. In a large bowl, using an electric mixer fitted with the paddle attachment, on medium speed, beat the butter, granulated sugar, and brown sugar until smoothly blended, about 1 minute.
  4. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. Mix in the bananas.  On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the oats.
  5. Stop the mixer and with a large spoon stir in the chocolate chips, and walnuts.
  6. Using a 1 1/2-inch ice cream scoop, drop dough onto lined baking sheets, spacing about 2-3 inches apart.  Bake the cookies one sheet at a time (rotating baking sheet halfway during baking) until the edges are lightly browned and the tops look dry, about 14-16 minutes. Cool the cookies on the baking sheet for 10 minutes, than use a spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container, layered between sheets of wax paper, at room temperature for up to 3 days, but don’t expect them to last that long.

“I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.”  – James Beard