Fit Friday is here!!
I love to have Nichole from Pure Clean Fitness come to hang out with us!
This week Nichole is sharing Awesome Tips on Getting Enough Water. A Healthy Recipe from me + Fitness Tips from Nichole= a healthy, happy, balanced life!
During the summer I love taking my classes outside. We meet in large parking lots, parks, baseball fields, and (my favorite!) the local high school track. It is so great to get out of the gym and into fresh air. We also meet early enough that we can beat the heat, 102 degrees in the afternoon….no thank you! This week I am encouraging all of you to get outside and to the track as well.
Let’s talk the workout…
2 laps of sprint the straight aways and walk to curves
5x up-and-down bleachers
15 step-ups each leg
1 x 400 (1 lap on the track) as hard as possible
1 x 400 jog
1 x 400 as hard as possible
The track is a great place to push yourself, so do it!
Ruthie’s Healthy Recipe…
Healthy Mango Coconut Cookies these cookies taste SO good no that one will ever believe they are “healthy”!!
Y’all will never believe how fabulous these Healthy Mango Coconut Cookies are… then you’ll read the recipe and not believe it again because they only have 1/4 cup butter the whole batch of dough! AND its a huge batch- this recipe makes 70 cookies! I know. It’s hard to believe. Most of the moisture in this recipe comes from the applesauce, which is super awesome.
Healthy Mango Coconut Cookies recipe originally came from a yoga spa- a friend shared it with me several years ago and I’ve loved it ever since! Especially in the summer when I’m hiking and need a filling, simple, and healthy treat to take along with me 🙂 Did I mention that these freeze amazingly well. I love to keep some handy to grab and go with us on all our summer adventures.
Healthy Mango Coconut Cookies are sure to keep the kiddos happy this summer and you’ll be happy knowing they’re enjoying a “healthier” treat too!
Happy Fit Friday!!
Much Love and Peace~
Healthy Mango Coconut Cookies
- 7 cups whole rolled oats
- 2 1/2 cups whole wheat flour
- 1/4 C milled flax seed
- 1 tablespoon baking soda
- 1 tablespoon sea salt
- 2 cups applesauce
- 1/4 cup butter room temperature
- 2 cups light brown sugar or 1 C agave or half and half
- 2 teaspoons vanilla
- 2 whole eggs and 4 egg whites to reduce fat/cholesterol, room temperature
- 2 cups white chocolate chips
- 1 cup sweetened shredded coconut
- 2 cups dried mango slices cut into thin slices
- 2 cups sliced almonds
- 1/4 cup toasted coconut and sea salt to top each dough ball before cooking.
- Preheat oven 350 degrees.
- Coat half sheet pan with cooking spray; set aside.
- In a large mixing bowl whip butter and sugar or agave; cream until smooth.
- Add eggs one at a time, scraping with each addition.
- Add vanilla; mix.
- In a large mixing bowl combine flour, flax seed, baking soda, and sea salt; whisk together.
- Add dry mixture and mix until 80% incorporated.
- Add oats in two batches mixing between each addition.
- Do not over mix.
- Add white chocolate, coconut, mango, and almonds; stir to incorporate.
- Drop cookies onto prepared pan by the tablespoon or use a large cookie scoop.
- Add a little sprinkle of sea salt and dusting of toasted coconut to each dough ball before cooking.
- Bake at 350 for 12-15 min or until edges are crispy and lightly browned.
- Store in airtight container.
- Dough can be frozen for two months or last one week in the fridge.
- Baked cookies freeze well for up to 2 months.
- Makes approx 70 cookies.
- * if using only agave, add an additional 1/2 C whole wheat flour