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A Sugary Sunday Afternoon

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.

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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.

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Blue skies in DC today!

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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.

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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).

Ingredients:

  • 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.

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Step 2: Combine dry ingredients.

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Step 3: Combine wet and dry ingredients.

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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.

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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.

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Step 6: Eat a warm cookie (or two)…you know, just to make sure they won’t kill your coworkers Smile

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.

<3, Jenna

What’s your favorite kind of cookie? Do you ever bake things to bring to work with you?

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