It seems that I am always making some version of chocolate chip cookies. A couple of weeks ago, I made almond chocolate chip cookies again. Every time that I make them, I usually tweak a few things. Sometimes this is on purpose. Other times it’s because I am out of something, and desperate for something sweet.
When we are lacking something, we can focus on the lack, or we can come out of our scarcity mindset, let our creative juices start flowing, and see what God gives us as an alternative. God is the God of abundance.
Here is the recipe:
1/2 bag of Enjoy Life mega chunk chocolate chips
2 capfuls of almond extract
1/3 cup of slivered almonds
1/2 cup of brown sugar
1 cup of almond milk
almond oil -1/2 cup
1/4 cup of flaxseed meal
1 1/2 cups of almond flour
1 cup of oatmeal for binding and thickness
Dump all the above ingredients into a huge mixing bowl.
Mix everything with a wooden spoon.
Place in the refrigerator for 30 minutes.
Using a cooking scoop or tablespoon, scoop purposely uneven portions of the cookie mixture onto a cookie sheet lined with parchment paper.
Bake at 350 degrees for 25 to 30 minutes. The more cookies on the sheet, the longer it will take.
Hello! I hope that each and every one of you are finding some type of rhythm (structure) in the midst of our new normal. There are several important things that we can do during this time, and I am reminding myself of these as well: 1) give ourselves grace, 2) give others grace, 3) practice wellness and self-care, and 4) allow ourselves to feel the emotions that are stirring, and 5) grieve.
About two weeks ago, I was desperate for something to cook for dinner after realizing that I had eaten all the food that was supposed to last for an entire week. I came up with something quick, fast, and in a hurry as they say before going to bed. The nice thing about this rotini meal is that it turned out to have just enough of each ingredient without being overwhelming, and at the same time, being able to taste each one individually. Hope you enjoy it!
Total Prepping and Cooking Time
1 can of diced tomatoes with green peppers and onions
1/3 cup of sunflower seeds
1 bag of cut leaf spinach
1 box of rigatoni
4 tablespoons of nutritional yeast
1/3 cup of quinoa
1 1/2 cans of Garlic and Herb pasta sauce
3 tablespoons of each: turmeric, cumin, curry, onion powder, garlic powder, parsley, chili powder
1/2 cup of olive oil
Place 1/3 cup of olive oil into 4 cups of water and boil for about 15 minutes.
Dump the rotini and quinoa into the pot, and let it cook for about 20 minutes.
While the rotini is cooking, dump all the rest of the ingredients into a large non-stick or cast-iron skillet along with the rest of the olive oil.
When the rotini and quinoa is done, drain it in a mesh colander and dump it into the skillet with the rest of the mixture.
Using a wooden spoon, mix all the ingredients together and enjoy!
Last week, I had a sweet tooth for cookies. And so, on Friday I purchased some pecans, and got to making this desire a reality on Sunday after church. I was surprised that they came out pretty good since it was my first time trying out the oatmeal raisin cookie combination.
I will definitely have to make these cookies again. If you are feeling adventurous enough to try them out, send me an email and a picture letting me know what you think. Have a blessed week!
Total Prepping and Cooking Time
oatmeal- 1 1/2 cups
raisins- 1/2 cup
almond milk – 1 cup
chopped or whole pecans – 1/2 cup
sugar – 1/2 cup
almond flour – 1 1/2 cups
flaxseed meal – 3 tablespoons
Mix all of the above ingredients in a large bowl using a whisk or wooden spoon.
Using a cookie scoop, grab one scoop at a time, making sure that you press against the side of the bowl to rid of any excess liquid.
Place the scoops on a cookie sheet lined with parchment paper.