As you can see by the fact that the second edition post of Clean Eating Monday is coming to you on Wednesday, it has been a busy and stressful week. My initial thought with this blog was to focus on balance. I have many people who tell me how amazed they are that I have time to cook and bake each week. The truth is that I MAKE the time to do it because I enjoy it. This has not always come easy to me and I continue to work on giving myself time dedicated to ME, my interests, and my needs. When life gets hectic, I find that this time shrinks and that is when I need it the most.
Today was a long and stressful day. (I’m telling you that if there is one more traffic light out on Palatine/Willow Road significantly increasing my daily commute, I might lose it.) But I set my goal to get to my FAVORITE yoga class this evening. Running out the door 20 minutes after my work day was supposed to be over proved challenging and as any of you who have driven in the Chicago suburbs at rush hour know, it was not my quickest trip to the gym. I walked in the door of the yoga studio full of tension and harboring a small case of road rage. Luckily, the atmosphere and familiar faces calmed my nerves and I decided to set my intention for tonight’s practice to being present…letting today’s stresses and tomorrow’s to do list slip away and focusing on my breath and my mental health. I walked out of the studio a different person…mentally ready and prepared for the day ahead. On my ride home, I felt thankful that I had given myself this 90 minute yoga practice and remembered why it is so important for me to make time for yoga and meditation each week.
What better way to end the day than with a fabulous cookie "hidden" in my freezer. I baked these cookies from The Best of Clean Eating cookbook on Monday. This recipe has only a few ingredients and was super easy to make. Everyone loves the combination of chocolate and peanut butter and this unique gluten-free recipe uses fresh almond butter. It is a nice treat for your mind and because there are only a few CLEAN ingredients, your body too. Enjoy!
I found fresh almond butter at the Whole Foods. It is very fun because you grind it yourself. I also recommend the peanut butter and the honey roasted peanut butter if your WF’s has them!
I totally forgot to buy the dark chocolate on my trip to WF so instead I used the mini chocolate chips that I had in the pantry. The dough is a little oily looking (which is probably from the fresh almond butter), so I had to use my hands to help mix in the chocolate chips.
I was a little nervous that the cookies would be crumbly, but they turned out beautiful!
Almond Butter Chocolate Chip Cookies
Makes: 24 cookies Gluten Free
1 cup unsalted almond butter, stirred well
3/4 cup Sucanat
1 large egg
1/2 tsp baking soda
1/4 tsp sea salt
3 oz dark chocolate (70% cocoa or greater), broken into small pieces
Preheat oven to 350 degrees. In a medium bowl, stir together the first 5 ingredients until well blended. Stir in chocolate.
Drop dough by tablespoon onto parchment-lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheet for 5 minutes. Remove to wire rack and let cool for 15 more minutes.
Nutrition (per cookie)
Calories: 110, Fat: 8 g, Carbs: 10 g, Fiber: 1 g, Sugars: 3 g, Protein: 2 g, Sodium 55 mg