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Vegan No Bake Super Breakfast Cookies

September 17, 2017

It's time to meal prep again! Sunday afternoon is my favorite meal prep time. I whipped these up in less than 15 mins, and they'll last us all week for breakfasts. 

Easy to double or triple! Also it's completely customizable, so make it with your family's favorite go-tos!
Ingredients
  • ½ cup all-natural peanut butter

  • ¼ cup raw honey

  • 1 tsp . pure vanilla extract

  • 3 Tbsp . chia seeds

  • 3 Tbsp . raw pumpkin seeds

  • 2 Tbsp . unsweetened shredded coconut (I omitted this, b/c coconut, YUCK!)

  • ½ cup quick-cooking rolled oats

  • ¼ cup dried fruit (like unsweetened cranberries, unsweetened cherries, raisins, or apricots)

  • ½ cup Vegan Cafe Latte Shakeology (You could also use vegan vanilla or vegan chocolate)

Instructions
  1. Place peanut butter and honey in a large microwave-safe bowl. Microwave on 100% for 20 seconds; mix well with clean hands (or a rubber spatula).

  2. Add extract, chia seeds, pumpkin seeds, coconut, oats, dried fruit, and Shakeology; mix well with clean hands (or a rubber spatula).

  3. Roll mixture into eight large balls, each about 2-inches in size, or 12 small balls.

  4. Flatten each slightly so that it is shaped like a traditional cookie.

  5. Refrigerate for at least one hour before serving.


Serving Size: if you use a large scoop it's going to make approx. 8 cookies (1 large cookie = 1 serving), if you use a cookie scoop it'll make approx 12 cookies (2 cookies = 1 serving)
Portion Fix servings = 1.5 yellow, 1 orange, 1 tsp

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