For a week now, I’ve been indulging in the treats of the season. It started with paczki on Fat Tuesday and then my valentine wined and dined me on Thursday at an authentic Italian spot with fresh pastas and the best seafood. On Saturday, I went to an Oscar movie marathon from 9 am to 10 pm. I packed healthy snacks in my little cooler, but still couldn’t resist sharing popcorn and other concession stand junk food with two of the best movie dates a girl could ask for: Meg, my fun future sister-in-law and Emily from Tar-Tryin’! Emily (who is super awesome, by the way) stayed the night because she lives a few hours away and of course, I had to make her something good for breakfast. We shared some Bacon Waffles with Maple-Blueberry Syrup.
I try my best to balance out indulgences with hot tea, breakfast smoothies, salads, healthy home-cooked meals and long walks. Another balance trick I recently acquired is this recipe for raw, vegan and gluten-free cookies. I’ve been keeping a stash of them in the freezer and when I run out, it’s easy to make another batch. They are a miracle if I come home from work hungry and dinner is still an hour or so away. They satisfy a sweet craving without the carb-overload or sugar crash. They’re like magic.
I love the hearty, nutty and lightly-sweet taste. If you like to sneak raw cookie dough, these are for you. You can even try adding chocolate chips. Marc, who doesn’t particularly like walnuts or honey, loves these cookies. I haven’t tested it, but I’m pretty sure kids would gobble these up, too. Have I convinced you, yet?