Ladies and gentlemen, I present to you: THE MIRACLE COOKIE.

These were originally inspired by a rather magical looking recipe for ‘clean’ icecream sandwiches. I’m far too lazy (and suspicious of cashews) to make the full ice cream extravaganza, but the idea of using nothing but banana and ground oats to make cookies intrigued me.

The results were, well…disappointing- very bland and VERY ‘bouncy’. I had forgotten that when mashed banana comprises the bulk of any baked item the result will be a textured rubber suitable for an impromptu game of squash. The idea of a completely guilt-free cookie that didn’t have a single ‘red flag’ ingredient (The slightly embarrassing list of my dietary requirements can be found under ‘NUTRITION’) had got under my skin however, and I persevered.

After a little experimentation I think I have cracked it;  no bounce, more flavour and still nothing to be ashamed of putting in your mouth…even if you eat the whole batch in one sitting…


1/3 cup cooked buckwheat groats (cooled)

1/3 cup medium ground oats

1/3 cup ground linseed or flax (I use Harvest Morn’s mix with pumpkin seeds and goji berries but you can always add your own ‘extras’)

2tbs soaked almonds (chopped)

1 large ripe banana (the riper the better in my opinion, it makes for a much sweeter cookie)

1/2 tbs coconut oil

1tsp cinnamon

1 tsp mixed spice (I’m not sure how much these vary but mine contains: cinnamon, coriander, nutmeg, clove, pimento and ginger)

1 pinch sea salt


– Pre-heat oven to 350F (Gas mark 4) and line a cookie tray with baking parchment

– Mash the banana in a mixing bowl until you have a fairly smooth gloopy mixture

– Stir in the coconut oil until it starts to melt down and blend

– Add the linseed and oats and mix well

– Mix in cooked buckwheat, spices and salt

– Finally, stir in the chopped soaked almonds

– Spoon onto cookie sheet using a generous tablespoon sized dollop for each cookie then use a fork to squish down to 2cm high

– Bake for 20-25mins until dark golden brown

– best enjoyed freshly baked and still warm…mmmmm…

The beauty of this recipe is that you can really go crazy and add all sorts of exciting bits and pieces to these- dried fruit, chocolate chips, more nuts, a bit of honey or agave if you’re after something a bit sweeter …

The ingredients I have used were with the intention of creating a really HIGH FUNCTIONING cookie: it’s full of protein, is low in carbohydrate and packs a serious punch when it comes to healthy fats (something that’s very important to people like me with cranky clanky joints!) It’s perfect just for snacking on and for my longer endurance training days I add some extra carbohydrate with some dark chocolate chips and a dash of maple syrup…yum!



Having been through various ’bouts’ of training over the years, I have discovered- usually to the detriment of my weeks of fitness planning- that combining a restrictive low-calorie diet with a vigorous exercise regime is a recipe for failure. So many times have I started out with huge determination, only to completely burn out with exhaustion after a week or two and slump back into me (relatively) sendentary and over-eating state. this time around I resoved to ignore calories and focus instead on the nutritional value of the foods I eat. This has two-fold benefits as it means I can maintain enough energy to complete the training I set myself and it has also played a huge role in combatting my problems of binge-eating but that is for a seperate post.

I used to be a Vega girl…until I started wondering if it was an unecessary expense, and if there was a way to feel great after my workouts without having to deal with the taste of stevia, which- rather disappointingly considering its general awesomeness- I loathe.

Slightly ironically it was a Vega Blog article about the ideal protein:carb ratio for muscle recovery that made me realise I could go DIY with my nutrition. For some reason I do feel a little guilty about this, but I like to think that Brandon Brazier (Vega founder, plant fueled mega-athlete extraordinaire) SHOULD, by his own standards, approve of my desire to fuel myself with real foodstuffs that come from my kitchen, rather than powder from a packet.

My diligent research (google) into recovery nutrition came up with  3:1 or 4:1 ratio of carbohydrate to protein. After a gruelling workout your body needs easy digestible sugars to replenish it’s glycogen stores as well as protein to help repair muscle tissue. Too much protein however will hinder the refueling and rehydration process.

That chocolate milk is widely heralded as the optimum recovery beverage is something that I LOVE. Unfortunately, I wanted something a little less on the processed side. Armed with various nutritional information tables and a calculator, I set about creating a ‘real food’ 4/3:1 smoothie. Here is the result, it’s delicious and makes me feel happy inside.

The DIY Recovery Shake

342 calories, 10.8g protein, 32g carbohydrate

1 medium banana                              kcal 95, carb 23g, protein 1.2g

200ml almond milk                            kcal 28, carb 1g, protein 1g

1tbs linseed (I use the Harvest Morn mix with pumpkin seeds and goji berries)    kcal 77, carb 1.8g, protein 3.8g

1tsp chia                                              kcal 40, carb 3.4g, protein 1.4g

1tbs raw almond butter                     kcal 102, carb 2.8g, protein 3.4g

cinnamon and nutmeg to taste

Throw everything in the blender with a few icecubes and whizz up until smooth.

Delicious and nutricious 😉

Extra wisdom provided by: