Morning! Happy Tuesday!
This morning I woke up totally frazzled. I read my clock wrong and thought it was 7:30, and was super impressed I “slept in”.
And then I realized that it was actually 4:30. Sleep in fail.
Instead, I decided to get in some quality me time, and allow myself to write a ton about some thoughts on my mind. It feels so relaxing to write. I feel completely in my “zone”.
This recipe also happens to be simple and delicious. I’ve made it 3 times already, that’s how much I like it.
No Bake Pumpkin Protein Cookie (vegan, gluten free (if using GF oats), and sugar free)
Makes one giant cookie
- 2-4 tablespoons oats
- 1 tablespoon protein powder (I used sun warrior, vanilla)
- 1 tablespoon coconut flour
- 1/4 teaspoon stevia
- 1/4 teaspoon cinnamon
- 1/8 teaspoon of pumpkin pie spice
- 1/4 pumpkin
- 1-2 tablespoons almond milk (to reach desired consistency)
Combine all the dry ingredients together. Mash in the pumpkin to the dry mixture, and slowly add in almond milk until combined.
I allowed this cookie to cool in the fridge for about 2-3 hours before I ate it, but you can eat as soon as your done making it!
And now I have plans to enjoy this as another snack this afternoon:)
I was going to eat this after a pilates session, but I tried doing about 10 minutes and I am just super exhausted today and have been suffering from this fatigue for weeks now.
Instead, I traded in my workout in favour of an Americano and a little meditation and “me” time. Loved it.
Hm, if pilates is making me tired, I MUST be exhausted…I need to still work on the more sleep goal. Going to bed at 12 and getting up at 5 is not good.
Backing up to last night, dinner included more socca.
I’ve gotten a few e-mails about how exactly I make this, so here’s a little run down for you.
Its so simple, once you actually try it out for the first time.
Just combine 1/3 cup garbanzo (chickpea) flour to identical parts water. Mix together thoroughly with a fork, until there are no lumps of flour remaining. Heat about 1 teaspoon of oil (I use coconut) in a pan and pour the flour/water mixture into the pan. Cook on each side for about 5 minutes over medium heat.
I love topping mine with more coconut oil and nutritional yeast. It makes a delicious “cheesy” flavour and the melted coconut oil mixed with the yeast tastes oh so scrumptious.
And of course this is usually had with a side of roasted veggies or a salad. Its really a simple dish to have when I’m in a time crunch or just a little lazy;)
I’m off to catch up on the finale of Bachelor Pad. Can’t wait to see the “most dramatic” ending ever. Don’t they always say that though?;)
Have you ever tried Socca?
Have you already started making any pumpkin recipes yet?
Have a fantastic day!!