So after this morning’s juice experience I was feeling pretty good. I hung around and watched some corny movies on ABC for a couple of hours and enjoyed some freshly made steel cut oats.
Toppings= banana slices, natural peanut butter, a little nutella ❤
After filling myself up with oats I grabbed coffee at the little café on a street corner near my apartment, then meandered to Eastern Market and the nearby Yes! Organic Market to grab some fresh veggies for the week.
Blue skies in DC today!
The loot: brown rice cakes, Bob’s Red Mill 13 Bean Soup Mix, 2 peppers, avocado, 2 lemons, organic celery, head of broccoli, a pear, two apples, two cucumbers, 1 sweet potato, 1 head of garlic, 1 yellow onion…and a side of sweets!
I know the cupcake, coconut brownie and rugelach are distracting, but please note the: DARK CHOCOLATE ALMOND BUTTER. Yessss.
I know, I know. Not diet foods…but these are definitely good-for-the-soul foods (in moderation).
And as if I hadn’t already been around enough sweets today, I decided to bake a little something sweet to bring to work with me tomorrow: Double Peanut Butter-Chocolate Chewies, recipe courtesy of Eating Well Magazine (online here).
- 1 cup chunky natural peanut butter
- 1/4 cup canola oil
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tablespoons low-fat plain yogurt
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup semisweet chocolate chips
- 1/4 cup trans-fat-free peanut butter chips, such as Sunspire
- 1/4 cup turbinado sugar
Since these are primarily to bring to work (aside from my curiosity as to how delicious they are), I stuck to the recipe almost to a tee. I used smooth natural peanut butter instead of chunky and added maybe 1/8th of a cup more of the rolled oats, but that’s about it.
Step 1: Combine wet ingredients.
Step 2: Combine dry ingredients.
Step 3: Combine wet and dry ingredients.
Step 4: Place heaping tablespoons of mixed dough onto ungreased cookie sheet, then squish down with the bottom of a pint glass that’s been dipped in turbinado sugar.
Step 5: Use a clean teaspoon and fix the edges of the cookies so that they’re roundish, or at least more presentable. Bake @ 350 for 8 minutes on the dot, remove quickly from pan, let cool.
Step 6: Eat a warm cookie (or two)…you know, just to make sure they won’t kill your coworkers
Yum, these were soooo good. The outside is a little crisp with the turbinado sugar, and the inside is an almost-gooey-cakelike substance. Yummmm. Highly recommended.
And now…I might go try and do some yoga or something. In case you haven’t noticed, I took an extra day off of my running routine this week. Tomorrow is week 3 of the Couch to 5K program, so I better be ready for a tougher workout after work!
Stay tuned for tonight’s baked rotini with chicken sausage recipe, as well as a slow-cooker soup recipe tomorrow.
What’s your favorite kind of cookie? Do you ever bake things to bring to work with you?