Hi, guys! So, guess what. I’m trying out this thing where I’m eating more vegetables. I think it’s kinda working.
For awhile I wasn’t eating much in the way of vegetables (too much effort, too much crunchatizing, doesn’t taste at all like cookies), and focusing more on my protein and fat intake. Which is fine, but I started to overdo it on the meat and fats. If that’s even possible.
So, salads are back in my life.
I made brussels sprouts the other night, too, and those lasted a total of 1.5 days. I even had them with breakfast today. Can you believe?
Since I want to lean out, I figured adding more veggie nutrients to my diet would be a good thing. It feels awesome to have more FRESH veggies in my diet. Lately I’ve been loving mixed green salads with extra-virgin olive oil and balsamic vinegar, green bell peppers, cucumbers, baby carrots…. definitely more of the “milder” vegetables. I dig some Wegman’s steam-bag organic broccoli and green beans as well.
But where there are vegetables, there must be chocolate.
I made this recipe, but went half coconut flour, half almond flour. I had to add an extra egg and at least a half cup of coconut-almond blend milk. I baked them for 12 minutes and they turned out perfect! Incredibly gooey on the inside. My favorite.
So I am FINALLY free of school, I completed my last final exams today and am SO HAPPY to be done! The feeling of relief is unreal. Waking up tomorrow morning with only responsibilities of blogging, CrossFit, design, and planning out the next six months will be the best feeling in the world.
How has your week been so far?
Do you keep thinking it’s Thursday like I do?
What’s your favorite type of cookie? (I have ideas rolling around in my head..)