I'm forever amazed at the power of a craving
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On the coldest day in 20 years. A high temp of -10. Local schools were canceled and flights delayed across the midwest
A smart, professional woman journeyed out for .. a cookie.
Our local co-op has a small area where they sell cookies. They're ok cookies, not the best I've ever had if I did a strict side-by-side, but somehow, somewhere, for me, they began to take on a magic all their own.
Something akin to peanuts in the shell. If one has them at a stadium football game on a brisk fall afternoon, there's absolutely nothing like them. Take a bag home and have one on a random Tuesday night, they're pretty much ‘eh.
Chocolate chip utopia began sometime in December, on a day of great stress. Walking by I thought
“Huh, a chocolate chip cookie sure would hit the spot about now.”
And you know what? IT DID! It was wonderful at that moment.
But then it happened. I chased the feeling, no better than an addict needing their fix, forever wanting to replicate their first high. The next day I thought about the cookie, justified it in my mind, and pretty soon I found myself in the habit of stopping
“Your jeans fit fine, what's a little chocolate chip cookie going to hurt? Even if you have one every day, you should be good.”
The ironic thing is, none, not one, has ever tasted as good as the first did that fateful day. But by the time I realized what was happening, a daily cookie stop had become a habit, and THAT, my friend, is a problem.
You see, it's not about the cookie
It's not our one-offs that define us. Instead, it's the over-reaching habits we establish, and the tape recorders in our heads. We convince ourselves that no matter the cost, it's ok to have a feel-good at the moment
So as a new 9-week challenge starts at Goals in Motion, I have the privilege of not only coaching but being right along-side. Tightening up my diet that isn't terrible per se, but it's not where I want to be to feel my best
I don't know if back on the bandwagon is the right word; actually, it probably is
All I do know is when I'm on my game; you'd never see me in my car outside the co-op on a frigid Iowa day, talking myself down from getting a cookie. Please .. what has this come to?
Since cookies are on my mind, I thought it fitting to write this afternoon about an interesting spin on the breakfast cookie; quinoa is the star of the show
To set the stage, these aren't the delectable dessert-type that will woo that special someone. They won't melt in your mouth like the buttery sweetness of a Tollhouse. Instead, they're more ordinary, though beautiful in the proper context, a slightly sweet breakfast treat
I admit I was somewhat skeptical when I first came across them, but with such glowing reviews from the Food52 community, I couldn't help but give them a try.
Out of the oven, their insides are soft and pillowy, with a mouthfeel I wasn't prepared for. I'd never had anything quite like them. A couple of hours later, wow! They were moist and flavorful, more cake-like.
Since they're higher on the carb and fat ratio, if eaten with greek yogurt for breakfast or snack, you'll come pretty close to a balanced meal. (Remember, quinoa is also considered a complete protein in and of itself, although you still want to watch your nutrient ratios)
Will they be replacing my favorite chocolate chip cookies? Nope, those will live in infamy, but they are a nice idea for a healthy and different treat.
ps: The secret to a really good cookie? Let the dough rest 72 hours before baking your cookies
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~ Adapted from Food52
Quinoa Cookies with Coconut and Chocolate Chips
- 1 ¾ cup whole wheat pastry flour
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter at room temp
- ¼ cup natural sugar (Sugar in the Raw or Turbinado)
- ¼ cup dark brown sugar
- ¼ cup honey
- 2 eggs, at room temp (large or XL)
- 1 ½ tsp vanilla
- 1 cup cooked quinoa,
- ¾ cup unsweetened coconut flakes
- 1 cup dark chocolate chunks, or chips
- Preheat oven to 375° F and line a baking sheet with parchment paper.
- Whisk together the flour, salt, baking powder, and baking soda.
- Cream coconut oil, sugars, and honey until light and fluffy. Add eggs, vanilla, and mix until pale and fluffy, about 2 more minutes.
- Mix in flour mixture, ½ cup at a time. Stir in quinoa, coconut, and chocolate chips.
- Bake until golden and the cookie's edges are beginning to firm up (~ 12 to 15 minutes)
- Cool on wire rack.