Souper Freak

This is big. I don’t bake. But I tried my hand at it today as part of my “whole food,” healthy home-cooking commitment. And I seem to have succeeded!

I baked two things, both from Heidi Swanson’s 101 Cookbooks blog.

First, I made whole grain bran muffins to have on hand for breakfast. They’re made with full-fat yogurt as the primary fat (just two tablespoons of butter in the recipe); dark, rich farmer’s market honey; ground almonds and dried figs. They’re dense and only lightly sweetened, and I think they’ll make for a powerful start to the day.

Secondly, I made oatmeal chocolate coconut cookies! They have mashed banana as the primary fat, plus a 1/4 cup of heart-healthy olive oil. There is no flour in the recipe, but rather two cups of rolled oats and 2/3 cup of ground almonds. And there’s a whole lot of chocolate.

These cookies are part of a healthy eating plan, you might ask? Here’s the thing. I will eat dessert every day. Period. And at lunch time, if I don’t have dessert, even if I’m not even hungry, I will hunt through the office in search of co-workers’ candy and end up eating junky cheap Hershey’s kisses that don’t even really satisfy my craving. So my plan is to incorporate these delicious, totally natural and handcrafted cookies into my lunch menu from the get-go, meaning I’ll probably eat less overall since I’ll be sure to save enough room for dessert!

Now my only problem is having too many baked goods! Any fans out there want to help me eat these up?!