Slow Moving.

I am off to a slow start this morning…even though it is only 7:40 a.m. ! I have been in a rut with my running the past two days, it’s as though my legs are saying “screw you body! Can we go back home, get into bed, watch the Olympics, and eat a bowl of ice cream?” I continue to argue with my body and tell it, “hey, back off…I’m trying to get my day started and you aren’t helping.” Long story short, I can’t seem to get my legs to stretch out and speed up my stride during my run. This is definitely not a first world problem, but seriously, I would just like to be able to keep up with my 51 year old mother who was basically a track star in high school. Does anyone else have this problem? If so, send advice my way!
 Besides that, I am pretty freaking fantastic though!
Let’s talk about this breakfast cookie train.
I’d say it’s pretty damn ah-mazing.
We are working with candied ginger here people!
Long gone are the days of the raisin.
Stuff just got real.
Oh, then we add some oats and coconut and other wholesome, good for you, stuff.
Now, candied ginger is far off from the ingredients in an ordinary breakfast cookie…
but who says I’m normal?
With breakfast cookies, you don’t have to follow any rules.
That’s why we make them into round shapes…or square-like shapes.
Because breakfast should taste like a tropical burst of flavor in your mouth
and reward you for making it to the second day of the week!
Breakfast Cookies for Everyone!
Candied Ginger, Coconut, Oatmeal Breakfast Cookies (GF/V):
1 1/2 c. gluten free rolled oats
1 c. unsweetened shredded coconut
1/2 t. salt
3 very ripe bananas, mashed
1/4 c. melted coconut oil
1 to 1 1/2 T. honey (you will need more or less depending on the binding of the ingredients)
1 t. pure vanilla extract
1 c. candied ginger, roughly chopped
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, coconut, and salt.
3. Add the mashed banana, coconut oil, agave, and vanilla. Stir to incorporate.
4. Fold in the candied ginger.
5. Spoon the batter by rounded tablespoons (about 2 Tablespoons per cookie) onto the prepared baking sheet, and press the cookie flat using the palm of your hand. Bake for 20-25 minutes or until slightly golden in color around the edges. Let cool on baking sheet for about 5 minutes before stuffing your face! (You can also pour the batter into an 8×8 cake pan and bake for about 30 minutes, let cool, and cut into bars).
Makes a little over 2 dozen cookies.

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