This week, I'm equally shocked that it's already Wednesday. How does it happen? Is it having kids that makes time fly? Is it being on a pretty strict and standard daily schedule that makes time fly?
I never thought I'd be one of those people with a schedule that, when strayed from, feels like the end of the world. For me. For Asher. For everyone involved.
Anyhow, with all of the busy that's involved, I'm cooking, baking, and enjoying raw goods. Here's what I've been working on:
Oh She Glows Chia Seed Donuts -- Except I do them muffin style!
These Quinoa Pizza Bites are amazing, and next time I'm going to actually do them in a mini muffin pan because the large muffin pan didn't allow them to stay together well.
I'm stocking Raw Macaroons, which are basically 1 cup shredded coconut, 2/3 cup almond flour, 2 Tbls coconut oil, 2 Tbls maple syrup, and 1 tsp vanilla blended in a food chopper with chocolate chips mixed in and then rolled into balls, rolled in more coconut, then refrigerated to keep 'em solid. Yum!
Another yummy raw dish I'm making is a Raw Chocolate Chip Cookie Dough Balls, which are a mix of a 14.5/15-ounce can of chickpeas, 1/2 cup peanut butter, 2 tsp vanilla, and 2 Tbls honey.
And, lastly, the piece de resistance ... Pigs in a Blanket, gluten-free style! It's a genius take on one of my favorites from when I was a kid. It's just vegan hot dogs + some cheese on a corn tortilla, wrapped up and baked at 375 Fahrenheit for about 20-25 minutes. Enjoy!
What are you baking, cooking, or mixing up right now? I'm up for new recipes! In fact, I've got some Arnold Palmer Ice Pops in the works, not to mention these Chocolate Chip Mint Greek Yogurt Pops.