A beautiful, inspiring short article about living from mindbodygreen:
Last weekend Mike and I spent Saturday night in watching a movie and basically just chilling. I was craving something sweet so I decided to whip up a batch of my favorite GF chocolate chip cookies! They are pretty simple and easy to make. Best of all – they taste great – especially right out of the oven! There’s nothing better than a freshly baked cookie! I got this recipe a while ago and have been tinkering with it ever since (unfortunately I honestly don’t know where I found the original recipe).
I usually double the recipe so we can have more cookies. Doubled recipe = approx. 36 cookies
GF Chocolate Chip Cookies
- 1 cup rice flour
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1 egg
- 1/2 tsp vanilla
- 3/4 cup chocolate chips
Mix together the rice flour, almond four, baking soda, and salt in one bowl. In another bowl mix together the melted coconut oil, honey, egg, and vanilla. Pour the wet ingredients into the dry. Mix thoroughly. Add in the chocolate chips (and whatever else you would like – shredded coconut, chopped walnuts, raisins, etc).
Once everything is mixed place the dough in the fridge for at least 15 minutes. During this time I preheat the oven to 375F and line a cookie sheet with parchment paper.
Scoop up a spoonful of cookie dough, roll it between your hands to create a ball and place on the cookie sheet. I use my palm to flatten the ball a little in order to create a cookie shape as opposed to have cookie balls. Bake the cookies for about 8 minutes.
Take out and transfer to a wire rack to cool. Enjoy!
Today I cannot stop munching! I seriously want to just eat nonstop. I have delicious homemade gluten-free chocolate chip cookies that have been calling my name all day. I had to limit myself to just a few throughout the day – trust me I could have devoured a lot more! (Oh and don’t worry – I’ll share the recipe on here in the near future!)
So what is one of my favorite things to rely on when I just want to snack constantly?
Flavored Seltzer Water!
I know this might sound lame but this really helps me! Sometimes when I crave things that are on the sweeter side I have seltzer water and the bubbly consistency really helps to squelch those cravings! We have a Soda Stream and only use it to make seltzer water. It’s awesome!
The cool thing is when it’s empty we can take it to Target or Bed, Bath & Beyond (we always make sure to use one of their awesome coupons!) and get a refill for just $15! If we don’t have time to run out for a refill we do buy seltzer from the grocery store. Just be careful if you do this – if you buy tonic or club soda they have other ingredients (like high fructose corn syrup) so beware! Just make sure you buy seltzer which has only one ingredient – carbonated water. Simple!
I usually end up putting some natural flavoring in my seltzer. These are some of my favorites: frozen mango, frozen peaches, frozen strawberries, mint leaves, and lemon, lime, and orange slices.
The fruit and mint give it just enough sweetness and the seltzer water helps to tame my snacking cravings (especially when I know I shouldn’t be hungry – like when I eat lunch and am munchy five minutes later!).
And usually after I have a glass of my flavored seltzer I’m satisfied and no longer have out-of-control cravings!
What do you do when you just want to snack all day? Share your tips in the comment section (found at the top of this post)!
I was browsing the old web the other day and came across a recipe for five ingredient Paleo fudge. I was totally intrigued. I love baking. I love fudge. I love baking fudge. And baking fudge with only five easy ingredients? Sign me up! Bodhi on the other hand was less than thrilled…
So I gave the recipe a try and it turned out fantastic! Mike LOVED the fudge so I think it’s a winner! Here’s the recipe, found on Fit Bottomed Eats:
5 Ingredient Fudge
- 1/2 cup Coconut Oil, melted
- 1/2 cup Cocoa Powder
- 1/2 cup Almond Butter
- 1/4 cup Honey (I only put about 2-3 Tbl in my batch)
- 1/2 tsp Vanilla
- Handful Mini Chocolate Chips (yes I know this is the 6th ingredient but I couldn’t resist adding them to my fudge!)
Add the first five ingredients to your blender. Blend. I poured my batter into an 8×8 casserole dish (on the original recipe post she pours hers into cupcake/muffin cups). I then sprinkled mine with mini chocolate chips and chilled in the fridge for about 30-60 minutes.
Make sure you store your fudge in either the fridge or the freezer. It tends to melt in your hands fairly quickly!
One of the benefits of moving to Coastal North Carolina is the abundance of seafood!
Even though we live right on the coast not all of the seafood found in grocery stores is local and wild caught. This can add to the confusion and frustration when grocery shopping. Click here to read an article by Dr. Mercola explaining the benefits of wild caught vs. farmed.
Overall Mike and I really try to eat local, fresh seafood that is also wild caught. Check out our dinner from Sunday night:
Dinner included wild raw oysters, shrimp salad (recipe below), raw grassfed cheese, avocado, hummus, and some veggies. And boy oh boy was this amazing! Mike shucked the oysters himself when we got home and I threw together the shrimp salad. The cool thing was that Mike’s coworker gave us the shrimp which was locally caught! Everything was amazing the only problem was that there was too much food and I got stuffed rather quickly!
Mike agreed that this was one of the best shrimp salads he’s ever had. It was super easy to make and is great to eat during hot, humid summer days. We ate it with cut up veggies and green beans but I know I’ll be putting this shrimp salad on top of a plate of spinach and kale tomorrow for my lunch – yum!
Coastal Carolina Shrimp Salad
- 1 lb Shrimp
- 1/2 Onion, minced
- 2 Garlic Cloves, minced
- 1 Celery Stalk, minced
- 1 Hard Boiled Egg, minced
- 1/2 cup Mayonaise (click here for my mayo recipe)
- 1 TBL Old Bay Seasoning (just because you can never have too much!)
- Salt and Pepper to taste
To prep the shrimp I toss about 1/4 – 1/2 cup of Old Bay Seasoning in a plastic bag with the shrimp, close the bag and mix it around. This ensures that all the raw shrimp is coated in delicious Old Bay. Place the shrimp in a pan of boiling water for about 2:30 – 3 minutes. You definitely do not want to overcook shrimp, it becomes rather tough – yuck! Once the shrimp turns pink (usually around that 2:30-3:00 minute mark) take them out of the pan and allow to cool to the touch. Then you can peel them and cut them up into bite-size pieces. Or have your husband peel all the shrimp while you do other things 🙂 hehe Place the shrimp in a bowl along with the rest of the ingredients. Stir everything together and there you have it: delicious, shrimp salad!
Seafood Watch App
To go along with today’s seafood theme I just discovered a free app titled Seafood Watch that can help you make smart seafood choices.
Access seafood and sushi recommendations by typing full or partial seafood names into the search field. Tap the “Add a Location” button to add the names of restaurants and stores where you’ve found ocean-friendly seafood, or “Find Sustainable Seafood” button in the menu to locate businesses where others have found sustainable seafood.
The website, Seafood Watch, has a lot of really cool information (in addition to information about the app). I can’t wait to really try out this app when we go visit local restaurants (sushi too!).
Have you ever used the Seafood Watch app, or a similar app? If so, did you like it? Why/why not? Inquiring minds want to know!