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I had another hour of pain this morning thanks to the 30 Day Shred. I did Level 1 and 2 back to back and I was utterly exhausted by the end of it. Thankfully nothing a good breakfast couldn’t fix:

I made Berry Cinnamon Matcha Protein Porridge. It contained 1/2 cup of rude health fruity date porridge, 1/2 cup of soy milk, 1/2 cup of water, 6 tablespoons of liquid egg whites, teaspoon of cinnamon, 1/4 teaspoon of matcha green tea powder, defrosted mixed berries and a spoonful of smooth peanut butter to almost finish the jar (ready for oats in a jar!). This was just delicious and so filling! The egg whites add even more creaminess and staying powder.

Lunch and mid afternoon snack were the same as yesterday – kale, apple, carrot and courgette quinoa salad with flaked almonds, an orange and carrot and cucumber with white bean dip.

For dinner I made a veggie egg scramble with red onion, courgette and mushroom scrambled with an egg and two egg whites and plenty of grated edam cheese. I served it on top of lots of spinach.

Great quick and healthy dinner.

For desert I had a real treat: cookies! I have been taking part in the lovely Tam’s cookie exchange and today I received my cookies from Tamzin herself. How I didn’t eat these at work I’ll never know. They came beautifully packaged:

 

I had two with a tea pigs creme caramel soy latte and a chopped apple.

Holy yum! They have dark chocolate chips and cherries in them (my fave) and a lovely cakey texture, delicious!

I had also sent Tam her cookies yesterday. After much deliberation I decided to amend a recipe I’d came across with something I’d noticed Tam liked from her blog: Tahini!

I made her a batch of Sesame Coconut Cookies:

Laura’s Sesame Coconut Cookies (makes 12):

• 1/2 cup of light tahini
• 1/3 cup of desiccated coconut
• 1/3 cup of natural caster sugar
• 1 egg
• 1 tablespoon of spelt flour

Pre heat oven to 170 and line a baking tray with greaseproof paper. Combine all ingredients together in a bowl. Place heaped teaspoons of the mixture well spaced out on to the baking tray. Bake for approximately 15 minutes or until firm and golden around the edges. Allow to cool a little before devouring!

These are kind of a cross between a cookie and a macaroon that tastes of halva (a middle eastern confectionary made from tahini and sugar)

I packaged them all up…

and posted them off to Tam:

Hope you like them Tam! They will be lovely crumbled into yoghurt, smoothies, porridge etc What’s your favourite type of cookie?

Random fact about me: I worked for Millies Cookies for over 4 years part time while at college and University. I ate a lot of cookies and muffins, plus I’m a complete pro at icing giant cookies! My favourite flavours were oatmeal raisin, apple and cinnamon, plain chocolate chip, double chocolate, toffee chocolate and white chocolate raspberry – well pretty much their entire range! I much prefer to home make my cookies now :-)

Just a final thought – I know its a bit early to be mentioning this but would anyone be interested in doing a UK based bloggers Secret Santa exchange? I think Tam’s cookie exchange was such a good idea that we could do something similar for Christmas. I wouldn’t mind coordinating it. Let me know what you think!