Not quite as much baking going on this week; a busy week & I have a pretty good stock of goodies right now. Except for waffles. Time to make some more waffles! Maybe next week.

Breakfast Cookies

This is a tease for a cookbook review I’ll be doing soon.

Sweet and Salty Sweet Potatoes

Sweet Potatoes. Maple syrup. Bacon. Eggs. Again, my apologies to my vegan/veggie friends. But these were delicious!

This recipe is also from the author of 101 Fat Burning Snacks (although not in that ecookbook), as were last week’s cauliflower hash browns. I have no affiliation with them.

Zucchini Lasagna from the Everyday Detox Cookbook

I definitely should not have tackled this recipe on a busy day when I also made a new recipe for lunch. Especially not when I had some leftovers that just needed to be heated up.

This isn’t really a complicated recipe, but there are 3 steps and a long baking time. Not to mention slicing 4 zucchinis was kind of time consuming.

It was tasty & a great way to get in a lot of veggies. Would I make it again? When I have the time to. I think mixing riced cauliflower with goat cheese to sub for ricotta is genius! If you’d like a simpler, even healthier recipe, try the Detox Lasagna. No, I haven’t tried it myself. But I usually love anything Megan comes up with.

Double Chocolate Plaintain Cookies

This seemed like such a simple, healthy recipe. For the first time, though, I had trouble mashing plaintains. I started in my Magic Bullet. Moved on to my Vitamix – which I was a little afraid I’d killed when it simply stopped, but that’s a fail safe to prevent the motor from overheating & I’m happy to report it’s alive & well.

Finally I mashed the half pulverized mess by hand. Those were some tough plaintains!

Ultimately I liked the recipe & will make these again.

“Cottage Cheese” Pasta

Here you go,  my vegan/veggie friends – this one’s for you! A super simple recipe I got from a cookbook years ago that sounds kind of gross but is easy & I consider it comfort food.

Mash some firm tofu with 1 tbsp mayonnaise per serving (a block of tofu would be 1/4 cup mayonnaise).

Cook pasta. Mix tofu/mayo mixture with pasta. Salt to taste. I like it even better when it’s reheated & the tofu/mayo mixture melts into the pasta.

Today I’m linking up with Jill Conyers & other bloggers for Fitness Friday. Join us!

Share your foodie finds or healthy recipes with us!