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Hooked on People Interview with Roslyn aka ‘But First, Plants’ + Coconut Thai Curry!

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Roslyn has created a beautiful blog over at ‘But First, Plants’ with delish recipes (like her Thai Curry, seen below). Her love for the outdoors and the plant-based lifestyle helps her curate words and photos in an inspiring and gorgeous way. If you follow her on instagram ( @butfirstplants ) you will see how authentic, real and relatable she is. She’s got lots to share, and that’s why I felt the need to share her with you!

Roslyn grew up in Vancouver, and adopted a plant-based lifestyle in her fourth year of university while taking Communications in Calgary. After an exchange to England, she moved back to Vancouver worked in tech, real estate development, and marketing, while developing her side hustle on the side—her blog and plant-based Instagram account. She finally realized that her passion for health and nutrition extended much further than her own kitchen, so she decided to become a holistic nutritionist at CSNN where she is now! On the side she works as the marketing manager for Piquant marketing, working with small food businesses that are making waves in Vancouver.

Let’s get to know Ros, and her tips to transition to a plant-based lifestyle…

Hooked on Plants: When did you make the transition to a vegan lifestyle? Did it take you a while, or did you quit animal products cold tofu?

But, First Plants: It started in third year university—actually, it probably started back when I was a kid. I was that oddball child who preferred salad over french fries and refused to eat ham because I knew it was made of “pig”.

But back to third year university…I was living in England and my boyfriend at the time was starting to talk more and more about nutrition, the origins of food, and animal agriculture on a day to day basis. I remember being so blown away by the research he was doing on his own. I couldn’t even wrap my mind around the fact that I had been living in the dark for nearly 20 years. It made me feel both guilty and angry.

We watched Cowspiracy and that pretty much did it for me. We started tossing back and forth the idea of cutting out animal products all together, and I knew that as soon as I returned home to Canada, I would start my transition to a vegan diet. In September 2015, I cut out all animal products from my life and never looked back.

HOP: What was your ‘Why’ for going vegan? Your health, the animals or the environment?

BFP: It started with the planet, then it transitioned to the animals and the health benefits. Basically, I hit all three pillars within a one year time frame, and my reason for continuing to live a vegan lifestyle is a combination of all three like most people.

I knew that if I wanted to have children of my own one day, there was no way I could lead a lifestyle that would absolutely put their chances of having a decent quality of life in jeopardy. I also knew that I would never be able to disconnect my association of a living breathing animal and the plastic wrapped meat at the grocery store again.

I didn’t want to live in ignorance anymore and I didn’t want to use my taste buds or cravings as an excuse to buy into an industry that is destroying both the planet and our health. By nature, I’m a compassionate person who tends to think critically about everything I do. I decided that if I wanted to continue to thrive on this planet, enjoy nature, and let all other living beings do the same, there was only one kind of lifestyle I could proudly lead.

HOP: You are all about inclusivity, without judgment in the way you help people to eat more plants. Can you give 3 tips for someone trying to eat plants over animals?

BFP:

  1. Start small and work your way up: Quitting animals products cold tofu rarely works for most people (I was definitely an exception). Don’t put the pressure on yourself to be “this” or “that” within a certain time frame and you might just surprise yourself when you look back at how far you’ve come. Try not to be so hard on yourself and just start by choosing more plants over meat and dairy at the grocery store; that in itself is an achievement!
  2. Seek support: It doesn’t even need to be a nutritionist! Find someone who has made the same transition and pick their brain. It’s easy to fail when you don’t have anyone behind you. But with helpful insights and a little motivation from others, you’ll be able to make many more changes.
  3. Make food fun again! Try new recipes and experiment. The only way you’re going to learn how to cook more plant-based is by trying new things and messing up (I know I sure did!). Mistakes are inevitable, but your transition will be much easier for it.

HOP: You’re a total adventure babe! You ski, hike, run, and explore the backcountry… What is it about nature that turns your cranks?

BFP: The freedom, the silence, and the ability to experience the world in a way that is so unlike the noise we live amongst in the city.

I love living in Vancouver, but sometimes it can get a bit overwhelming. I find myself gravitating toward the mountains so I can finally hear myself think again and feel at ease. I’m not a competitive person, so I’m not in it for personal bests or the bragging rights—I show up for the pure love of the mountains and the way they make me feel. And of course, feeling strong and able to move my body in all those ways doesn’t hurt either!

HOP: What can we look forward to from But, First Plants?

BFP: More adventure, more nutrition insights, and hopefully, consulting of my own! Once I graduate from CSNN, my goal is to transition into a career as a consulting registered holistic nutritionist both in the lower mainland and online. I foresee myself focusing on helping women and men fuel ther adventures in a way that works best for your body. I want to help others feel their best doing the activities and the sports they love by empowering them to make better food and lifestyle choices in the increasingly stressful and busy age we live in.

What does this mean in concrete terms? Well, I want to start taking clients as of September 2019 while continuing to work alongside my fabulous team at Piquant marketing to help small food business in Vancouver be seen and heard in the marketplace. Of course, there’s going to be a lot more hiking, travelling, and ski touring in the mix too!

HOP: Can you share with us your fave Fall recipe at the moment?

BFP: My favourite fall recipe right now is a lentil and sweet potato shepherd’s pie from Canadian Living! I was flipping through their magazine the other day and was so excited to find a vegan recipe—I had to try it! It absolutely did not disappoint and I have a feeling it’s going to be on repeat for the next few months. And a favourite on my blog is my Coconut Thai Curry Soup with The Crispiest Baked Chickpeas on top!

Recipe found below… or check it out on But, First Plants for even more beautiful photos and direction:)


But First, Plants Coconut Thai Curry Soup + Crispy Chickpeas
 
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A warming + comforting thai dish from food blogger Roslyn aka But First, Plants!
Author:
Recipe type: dinner, soup, thai
Serves: 4
Ingredients
  • 1 tsp refined coconut oil
  • 1 yellow onion roughly diced
  • 4 cloves of garlic, roughly chopped
  • 1 heaping tbsp ginger, roughly chopped
  • 2 tbsp yellow (or red) Thai curry paste*
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 medium (or 5 small) yams
  • 1 15 oz can full fat coconut milk
  • 3 cups vegetable stock
  • 1 batch of crispy chickpeas** (see notes)
  • Chopped cilantro for garnish
Instructions
  1. Peel and chop yams into 1 inch pieces and roughly chop the onion, garlic, and ginger.
  2. Set a large, deep frying pan over medium heat and add coconut oil. Once heated, add onion, garlic and ginger and sauté for 5 minutes or until the onion is translucent.
  3. Add salt, pepper, and curry paste and stir for 1 minute to combine.
  4. Add yams and stir for another minute or two to coat the yams in the curry paste.
  5. Add the coconut milk and veggie stock and stir to combine.
  6. Bring the pan to a simmer and then cover and cook for for 10 minutes.
  7. After ten minutes, uncover and cook for another 15 minutes. Check your yams at this point for softness by sticking a fork through a thick piece. If you can easily pierce through the yam, they’re done.
  8. Remove from heat and let cool for 15 minutes before transferring to a high speed blender.
  9. Blend on high for 3 minutes. Taste test and add extra salt and pepper as needed.
  10. Serve with chopped cilantro and crispy chickpeas.
Notes
* This is the brand of curry paste she uses.

** Click here for Roslyn's crispy chickpea recipe.

Tag me and Ros if you make it ( @hookedonplants + @butfirstplants on instagram)! We love seeing your recipes.

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Hooked On People Interview: Jason Wrobel + his Crêpes with Strawberry Tomato Coulis

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Jason Wrobel ( J-Wro ) is a ball of energy, enthusiasm, knowledge and inspiration. I was inspired by this firecracker ever since I heard him speak on a podcast. He’s a wellness entrepreneur as a coach, author, chef, and public speaker. He’s put his raw food chef certification to use by preparing meals for an array of celebs. His wealth of knowledge now spreads into his new book, Eaternity and his J Wro Show Youtube channel, and he even had his own TV show How to Live to 100 on the Cooking Show Channel. Jason is all about living a full, energized, long life by eating plant-based whole foods and living life through a humorous lens of positivity.
HOP: How long have you been vegan for, and what was the catalyst?
Jason Wrobel: I’m celebrating my 20th year of veganism this year. The initial seed of inspiration to become vegan was observing the health issues in my family. In 1995, my Grandfather lost his second battle with an aggressive form of cancer
and it made me deeply question the lifestyle choices, diet and habits in my family. I took a good, honest look at how I was living and how I was eating. At that time, I took to the web to start researching nutrition, animal rights, global warming and factory farming. The more I learned, the more I realized that I was not living in alignment with my ethical or moral values. Over the course of a few years, I shifted from a SAD diet (Standard American Diet) to vegetarian to eventually vegan. By spring 1998, I was fully vegan and I’ve never looked back. It’s been the single most important, defining decision of my life thus far!
HOP: Who do you look up to in this plant-based world?
JW:
3) The Sarno Brothers (Chad and Derek Sarno)
HOP: Top 5 tips for transitioning to a plant-based lifestyle?
JW:
1) Start gradually incorporating more plant-based foods into your life. Give your body time to adjust.
2) Lean on substitutes for milk, cheese, yogurt and meat – there are plenty of vegan options for all of those products.
3) Connect with community, either local or online. Having a support system makes it easier.
4) Eat a wide variety of foods, eat all of the colors of food and focus on diversity.
5) Be courageous in the kitchen and experiment with new recipes and foods often.
HOP: Top 5 ways to detoxify an exhausted and polluted body?
JW:
1) Drink more water. A LOT more. Nature’s solution to pollution is dilution.
2) Try far infrared sauna therapy. It helps you detox through your skin and get rid of heavy metals.
3) Eat more detoxifying greens – especially chlorella, spirulina, cilantro and dandelion.
4) Eat more alkaline foods and start your day with warm water and lemon juice (or apple cider vinegar).
5) Try a 5 to 7 day liquid fast with fresh juices, tea, broth and water. It’s a good way to re-set your body seasonally.
HOP: Not only are you an advocate for healthy eats, but you’re also all about creating a positive mindset to ward off depression and negative thoughts. Can you give some advice to those who are trying to make mediation and positive thinking a habit?
JW: You have to make meditation a non-negotiable, like eating, sleeping or brushing your teeth (hopefully that’s a non-negotiable for you!) Taking 15-30 minutes each day to sit in stillness, silence and observe your thoughts is an incredibly effective way to let go of so much every day – stress, anxiety, depression, worry – these can all be allayed by doing a consistent, daily meditation practice. I’ve found (and research confirms) that meditation increases productivity and efficiency, while decreasing feelings of overwhelm. It’s good medicine for the mind, body and soul.
HOP: The vegan music festival in LA, Circle V is getting more and more popular with Moby headlining last year. Do you have a favourite musician or DJ? Do you think they’ll be at Circle V one day?
JW: That’s a tough one. That’s like asking me what my favourite dessert is. Most of my favourite musical artists are dead, so, unless they’ve been cryogenically frozen, I don’t think they’ll be coming to Circle V anytime soon. For current artists, I really love Reggie Watts – who coincidentally played the last Circle V festival. In fact, I’m actually performing with a new band in Los Angeles and our plan is to play the festival later this year! Stay tuned!
HOP: What does your ideal morning routine look like (even if it doesn’t actually happen everyday…because none of us are perfect!)?
JW: My ideal morning routine begins with a warm compress on my face and a saline sinus rinse. Then I drink 24-36 ounces of warm water with lemon juice or apple cider vinegar to alkalize my body. Then I meditate and focus on what I want to create for the day. Then I’m off to the gym or a hike to move my body. And then I start the work day. I make sure the build in plenty of self-care and take care of my own needs before I start addressing the needs of others. It’s made a massive difference in my life.
HOP: What is the next exciting project that all of us need to know about?
JW: I’m launching a new coaching program where people come to my residence in Los Angeles and live on-site with me for a week, focusing on food, nutrition, mindfulness, abundance and setting a solid foundation for a more vibrant life. I’m incredibly excited about that, as I’ve never offered something so intimate and focused for new clients before. Also writing the treatments and scripts for my second television series, which I plan on producing later this year. I can’t tell you much about it (yet) but it will be fun, and crazy and VERY entertaining.
HOP: You have a lot going on! Do you have any secret time management or motivational tips for entrepreneurial types?
JW: There are so many, I don’t know where to begin.
  • Firstly, take care of your own needs before you address the needs of others. You’ll be able to show up more present and focused (and not resenting yourself for ignoring your needs!)
  • Second, master your calendar. If it’s not on your calendar, it’s not real. Get everything on that calendar so you can stay on top of your commitments.
  • Third, use online productivity tools like a pomodoro timer (to work in time blocks), Calendly (to schedule online appointments) and TickTick (simple online to-do list).
  • Fourth – try to focus on 3 to 5 big things every day. Don’t overwhelm yourself with 15-20 things on your to-do list each day. That’s the path to crazy making. Stay focused and simplify!Image result for jason wrobel
HOP: Your book, Eaternity, is all about nutrient dense recipes. What is your favourite recipe from your book?
JW: Thank you so much! Eaternity was a true labour of love and I’m grateful that it’s impacted so many lives worldwide. My current favourite recipe? It’s gotta be the Sweet Crêpes with Strawberry Tomato Coulis. The crêpes are gluten-free and it took me more than a few tries to nail that recipe. But the results were well worth it. It’s scrumptious and satisfying. Hope you enjoy it!
It seems like all I ever want for breakfast are sweet things. There’s something so sensual, satisfying, and splendid about crêpes—they feel like they should be reserved for special occasions. This crêpe recipe took me about 20 attempts to finally nail it. And the results are absolutely stunning. The inclusion of tomato in the strawberry sauce is hauntingly delicious, and you will be seduced by the perfect texture of these gluten-free crêpes. Plus, strawberries contain anthocyanidins and anthocyanins—nutrients that help reduce stress and depression. C’est magnifique!

Jason’s Tip: Using a very thin, wide rubber spatula will help immensely with getting the crêpes out of the pan. Go slowly and take your time. Crêpes don’t like to be rushed. When using gluten-free flour, make sure it does not contain any added thickeners such as arrowroot powder, xanthan gum, or ground flaxseed. These will ruin the consistency of the crêpes by making them too thick and the batter too viscous.

Jason Wrobel's Crêpes with Strawberry Tomato Coulis
 
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2 cups raw cashews, soaked for at least one hour ½ cup coconut nectar 1 teaspoon vanilla extract ¼ cup fresh lemon juice ¼ cup plus 2 tablespoons filtered water ½ teaspoon lemon zest ¼ cup plus 2 tablespoons organic virgin coconut oil, melted
Author:
Recipe type: crêpes, breakfast, dessert, soy free, gluten free
Serves: 8-10
Ingredients
  • Sweet Cashew Creme:
  • 2 cups raw cashews, soaked for at least one hour
  • ½ cup coconut nectar
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice
  • ¼ cup plus 2 tablespoons filtered water
  • ½ teaspoon lemon zest
  • ¼ cup plus 2 tablespoons organic virgin coconut oil, melted

  • Crêpe Batter:
  • 1 cup gluten-free all-purpose baking flour
  • 1 cup unsweetened coconut milk
  • 4 tablespoons organic virgin coconut oil, divided
  • 2 tablespoons coconut sugar
  • 3 tablespoons golden flaxseed, finely ground
  • ¼ teaspoon sea salt
  • 1 teaspoon aluminum-free baking powder
  • ½ cup filtered water
  • 1 teaspoon vanilla extract
  • 1 cup diced strawberries, reserved for garnish
  • 1 cup crushed walnuts, reserved for garnish

  • Strawberry Tomato Coulis:
  • 2 cups diced strawberries
  • 1½ cups chopped tomatoes
  • 5 tablespoons coconut nectar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Pinch sea salt
Instructions
  1. First, make Sweet Cashew Crème: blend all creme ingredients in a high-speed blender for 40 seconds until ultra smooth and creamy. Chill before serving.
  2. Make the crêpe batter: mix together baking flour, coconut milk, 2 tablespoons of the coconut oil, coconut sugar, golden flaxseed, sea salt, baking powder, filtered water, and vanilla extract, preferably with a high-speed blender or hand mixer. Cover and refrigerate for 30 minutes. The batter will keep fresh in a covered container stored in the refrigerator for up to three days.
  3. Make the Strawberry Tomato Coulis: combine all the coulis ingredients in a high-speed blender or food processor and pulse the mixture gradually until well combined, retaining a slight amount of chunkiness to the mixture. Set aside.
  4. Heat the remaining 2 tablespoons of coconut oil over medium-low heat in a nonstick pan or crêpe pan. If using an 8-inch pan, use ¼ cup of batter. If using a 9 or 9½-inch pan, use ⅓ cup of batter. Pour the batter into the pan and shake the pan immediately to spread the batter evenly. When the topside of the crêpe is totally dry, starting to brown slightly around the edges, and producing little bubbles (after about 2 minutes), carefully flip the crêpe with a thin spatula. The other side will need less cooking time, around 1 to 1½ minutes.
  5. Carefully remove the finished crêpe and transfer to a plate. Repeat until all of the crêpe batter is used.
  6. Assemble: fill each crêpe with a large dollop of the Sweet Cashew Crème, spooning it lengthwise. Fold the edges of the crêpe toward the middle, one at a time, and then flip the crêpe over, with the top facing down on the plate. Spoon a generous amount of the Strawberry Tomato Coulis on top and garnish with diced strawberries and chopped walnuts.

Hooked On People Interview: The Vegan Ginger + Healthy One-Bowl Breakfast Cookies

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Erin Marrs is all about simple, nourishing, delicious vegan eats. Her vegan journey started with the sole purpose of clearing up her skin. It worked. Her acne cleared up, then she went on to become certified in Plant-Based Nutrition at ECornell by Dr. T Colin Campbell. You can tell just by her glow that that eating all those plants is working for her! With two kids, and a hungry hubby, she knows how to satisfy all the taste buds in her family with whole-food, plant-based meals. Lucky for us, she has the blog ‘The Vegan Ginger‘. Let’s learn more about her, and her favourite recipe for the family.

Hooked On Plants (HOP): How long have you been vegan?

The Vegan Ginger (VG): I have been vegan since December 2007, but I consider myself REALLY vegan since September 2012 which is when I decided to a eat a healthy plant based vegan diet and really learn how to cook!

HOP: I love the name of your blog! When and why did you start The Vegan Ginger?

VG: Thank you! I started The Vegan Ginger blog in the summer of 2013 just really as a place to send my friends and family when they had questions or wanted recipes, which was basically every day for me.

HOP: What different types of vegan diets have you tried, and which one do you find the best?

VG: In terms of vegan diets, I have been the “unhealthy vegan” although not extremely but would still eat french fries and processed foods, and a healthy vegan. I would love to try fruitarian/raw HCLF but I just find it hard with the climate I live in where we don’t have as many delicious fruit options as say Australia or Hawaii. Although my breakfast is usually just a lot of fruit or a mono meal of fruit.

HOP: You’re raising the next generation vegans! You give a great overview of a what your kids eat in a day. But, can you give 3 tips to new parents for adding more plants into their kids diet?

VG:

  1. Eat more plants yourself! Monkey see monkey do! When I am eating a fruits and veggies that is all my toddler wants also. If I were to make popcorn or have some dark chocolate that is all he would want too. If it doesn’t work right away just keep eating well and eventually they will want everything you are eating.
  2. Don’t offer or have the “bad stuff” around. If I am serving a large quinoa salad for dinner but my toddler sees a big bowl of potato chips he, like most kids, will tell me he wants the chips.
  3.  Get them involved! Recently since the summer has hit we have lettuce and other vegetables growing on our deck and sprouts always sprouting indoors. Everyday we check them, water them, …etc…When I go to make a salad, if he gets to help cut the lettuce and take the sprouts out of the jar after watching them grow for a few days, he is way more excited about it. I also ask him what we should put in our salads and give him options. Give him a dull knife and let him help “chop” the vegetables . He will down any meal when he puts effort into. It is amazing to see!

HOP: Can you give everyone 3-5 tips on how to deal with vegan kids at ‘normal’ birthday parties, at school hot lunch days or any other kind of events with non-vegan food?

VG:

  1. As much as I love to only feed my family nourishing healthy vegan food, when it comes to social events I also don’t want for my kids to feel like they are “missing out”. We aren’t in school yet but we did just celebrate my older sons fourth birthday and I did go the pizza and cupcakes route. We also had fruit, and of course the pizza and cupcakes were vegan, just not necessarily part of a ‘whole foods diet’, but this happens on special occasions.
  2. When taking my son to birthday parties he knows ahead of time that he won’t be able to eat the pizza/cake because it has “cows milk” in it (as my toddler will tell you), and he is totally ok with that! He knows it would make him sick and isn’t good for him. We bring a piece of cake for him (these ones are great in a pinch and you can get them at Whole Foods) or we ask him what treat he would like and so far he has always been completely fine with it.
  3. Now I am sure this applies to all kids, but never go hungry! Parents, you either! haha There is nothing worse than a hungry toddler but also that way when it is time to eat you don’t have to worry about being stuck with a starving kid and nothing to eat. And I find toddlers much more rational and easy to reason with when they are fed. I also bring snacks for the ride home.

HOP: What is the next big project you’re working on?

VG: My husband and I actually decided to start a blog together of our vegan family adventures called “The Green Grazers” we share our favourite recipes, family travels, how we eat when we travel, and info about raising our vegan babies!

HOP: Do you take your own photos?

VG: I always take my own photos! It is kind of a passion of mine also. That is kind of another reason for started the blogs. I absolutely love photography and taking beautiful photos of food and people and scenery so it is a great way to share it.

HOP: What are 3 tips for beginner photographers?

VG:

  1. ALWAYS use natural lighting. There are obviously ways around this, but as a beginner just take your photos beside a window it makes the world of a difference.
  2. Declutter your photo, this might just be a personal preference but for a beginner on Instagram just taking photos with an Iphone, try to make sure there isn’t anything in your background that you don’t want there, or that takes away from your subject (food or people)
  3. Do not use flash! This goes hand in hand with #1 but aside from using natural lighting, make sure your flash is off and if your photo is a bit dark use an editing app to brighten the photo!

HOP: What does your breakfast, lunch and dinner look like?

VG: 

  • Breakfast is usually fruit and or a smoothie/smoothie bowl and I always try to start the day with a hot lemon water.
  • Lunch would usually be leftovers. I always double recipes so my lunches are already made for us. Or hummus, crackers & veggies, and snacky foods. Recently I started eating “wrap it up raw” wraps with hummus and veggies and they are delicious!
  • Dinner is usually something planned. Our fave meals have got to be bowls. So rice/noodles/lettuce as a base with veggies, beans, legumes and tofu and then topped with a sauce. We have all the cookbooks from Fresh Restaurants and make all of their recipes many times. They are delicious!

HOP: What is your favourite kitchen dance song?

VG: Most of the time my toddler controls what we listen to while we are in the kitchen. He goes between dancing and helping me cook. Right now he loves ‘Can’t stop that feeling‘ – Justin Timberlake.

HOP: What do you love feeding your kids, and what are you excited to make next?

VG: With two kids it is all about having quick healthy snacks and these are jam packed with oats, seeds, nuts, banana and zero added sugar! A recipe I am really looking forward to trying is your Homemade Kombucha! I LOVE kombucha and I would love to be able to make my own! It can be so expensive at the store!

Find Erin here:

Blogs: www.theveganginger.com   |    www.thegreengrazers.com

Instagram: @theveganginger   |   @thegreengrazers

Pinterest: The Vegan Ginger

Twitter: @TheVeganGinger

Now it’s time to share one of Erin’s FAVE recipes! 

Photo credit: The Vegan Ginger

HEALTHY ONE BOWL BREAKFAST COOKIES
A healthy breakfast cookie great for mornings on the go and the little ones will love them!

Photo Credit: The Vegan Ginger

Prep Time: 
Cook Time: 
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Serves: 18-20 Cookies
Ingredients:
  • 2 Ripe Bananas – mashed
  • 1½ cup – Gluten Free Old Fashioned Oats
  • 1 tablespoon – chia seeds
  • 1 tablespoon – sesame seeds
  • ½ cup – unsweetened applesauce (can be substituted with any fruit puree or try pumpkin! yum!)
  • 1 tablespoon – cacao nibs/chocolate chips (optional, my husband did not like the version with the cacao nibs)
  • 1 tablespoon – sunflower seeds/or any other nuts/seeds you prefer** (read note)
  • ⅓ cup – natural peanut butter (or sub any nut other nut butter)
  • 1 teaspoon – vanilla
  • 1 tablespoon – blackstrap molasses (optional)
Instructions:
  1. Preheat the oven to 350 degrees
  2. Then line a baking sheet with parchment paper and set aside
  3. Once that is done mash the ripe bananas with a fork on a plate and add to a large mixing bowl
  4. Add remaining ingredients (expect the chocolate chips) and stir until well combined.
  5. Then take a heaping tablespoon of the cookie dough and place them on the baking sheet about an inch apart. (Don’t worry too much about spacing because they don’t grow or change shape). Press a few chocolate chips onto each cookie.
  6. Bake cookies for 20-25 minutes.
  7. Let cool and enjoy!
Notes:
This recipes is VERY adaptable! Add whatever you like or have on hand and whatever you don’t have just leave out! You really can make them very simple or add your whole pantry!