Grain Free Almond Butter Cookies

I am obsessed with this recipe. If you have a friend who’s allergic to everything (like I am…) these cookies will do the trick. Okay, don’t mentally check out with the following sentence. The recipe is gluten free, grain free, oil free, sugar free, and dairy free.

Regardless of how whole the ingredients are, my roommate and I fed these to our guy friends and they ate the entire batch in record time. If my picky guy friends loved them, then they must be delicious to every palate.

Ingredients

  • 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel1
  • 2 teaspoons vanilla extract
  • ½ cup + 2 tablespoons (165 grams) almond butter (room temperature)
  • ¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
  • 1 teaspoon baking powder
  • a pinch of salt if your nut butter is salt free
  • ½ cup (90 grams) chocolate chips (Trader Joe’s sells vegan chocolate chips)
  •  ½ tsp of cinnamon or pumpkin pie spice

Directions

  1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
  2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
  4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
  5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week

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Enjoy! And be sure to check out Texan Erin Baking for more great recipes for the holidays.

xx

From Skinny to Fit II

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My friend, a fitness manager, once said that most people have a little screw loose that drives them to pursue a career in fitness. As strange as that sounds, he’s right.

In my case I had depression and anorexia or orthorexia in high school, but labels are irrelevant. Essentially, I played two sports with just enough food to energetically feign a smile and conceal my intern battles.

Read more of my story here, or read my first STF post here.

I posted this photo on Instagram (body.culture) and got an overwhelmingly positive response, which I appreciate so much. As the caption says, “I’m wearing floral skirts differently nowadays. I’ve progressed from malnourishing my body to fueling it, from physical weakness to strength and from discomfort to confidence.”

When I see the girl that I used to be, I feel sad for her. I wish I could help her and tell her that there is a light at the end of the tunnel. She seems sad, alone and lost. However, the girl on the right drastically contrasts her qualities. That girl loves herself fully.

If you’d like to talk, please email me at bodyculture.us@gmail.com

If you’d like to follow my journey follow me on Instagram (@body.culture)

Crafting Therapy

Yoga and art are my escapes. When I allow my body to freely move on the mat, or my hands to busily create a new piece then I am happy.

During these times my mind isn’t necessarily quiet (let’s face it, that’s nearly impossible), but I am able to acknowledge and observe my thoughts passing through. It really is a freeing experience that I need to remember to utilize more often.

The other night I created this graphic t-shirt and it was the best thing that I’ve done in a while. Not aesthetically, but for myself. Seeing a project to completion gives me a sense of accomplishment and joy. And I think the shirt’s kinda cute too.

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Healthy Eating Cheat Sheet

Below is a quick healthy eating cheat sheet I made for my friend. I figured I’d share it on here in case anyone was interested. I condensed some main points I’ve learned in my nutrition and activity classes. Hope it’s useful!

Healthy Eating Cheat Sheet

Weekly Plan: October 6th

I started creating these Excel sheets during my undergrad at Binghamton. I didn’t have a car so I was limited to grocery shopping once a week. This meant that I had to get it right: not buy too much or too little. This organization not only helped with my wallet, but also my waistline. Knowing what was on the menu for my next meal or snack was comforting and left me more time and energy to focus on other things.

So anyway! I’m back at it. Here’s my plan for this upcoming week. I’ve included a few recipes and a lifting regimen. The blocked out areas in my schedule are when I work. Enjoy!

6-Oct

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Whole 30: Day 2 – Fish Cabbage Cups

Day two done with ease! Did yoga first thing in the morning, and completed day 2 of insanity. SO SORE.

Breakfast:

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huge fruit salad

Lunch:

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Balsamic grilled chicken, red bell pepper, kale and my staple mustard vinaigrette!

Snack:

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ate most of the grapes before I took this… whoops

 

Dinner:

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Sea Trout Cabbage Cups – insanely delicious!

Sea Trout Cabbage Cups

I was on the hunt for a fish dinner. I went to my usual fish market, saw my usual fish guy and got an unusual fish (for me). I pointed to the vibrant, saturated salmon-looking flesh and to my surprise, it was sea trout! When cooked, it was milder and firmer than salmon. Definitely expecting to try new things during these next thirty days, and this was just the start!

Ingredients:

6 oz filet fish
1 TBS melted coconut oil, divided
cumin
paprika
chili powder
2 bell peppers, chopped
1/2 cup cabbage, shredded
1 TBS coconut aminos
4 whole cabbage leaves
orange wedges

Directions:

Whisk together 1 tsp oil, cumin, paprika and chili powder. Brush onto fish and place on a hot grill. Cooking time will vary depending on the kind of fish, size of the fish and temperature of your grilling surface.

Meanwhile, sautee the bell peppers and cabbage in the remaining melted coconut oil and coconut aminos. Stir frequently and remove when cabbage has shrunk and peppers are tender.

Arrange cabbage leaves or “cups” on your plate. Spoon vegetable mixture and fish into each cup, top with juice from your orange wedges, wrap and enjoy!