Good morning. Um yeah, did Monday happen yesterday? What the heck? I was pretty much on auto pilot all day after a 5:15 am wake up call that sounded just like this “I have to go pee pee in the potty”. Ugh. That is getting pretty darn old.
I attempted to get a little work done since my early morning “office hours” are now non existent. Not the best idea as this happened outside.
I taught 6 classes throughout the day yesterday. Again, not the best idea to do after a race, but hey, every penny counts right now. Ha ha.
You know what was a good idea yesterday though?
Um, yes, the only thing that makes protein goo that much better is when you put it in an almost empty jar of nut butter.
In the jar- 1/2 cup pumpkin, a scoop of cookies and cream protein powder and two tablespoons PB2. OH yes, it was also topped with a bunch of Kashi Go Lean cereal, but I never took a picture of that. I was too busy shoveling it in my face.
And not to toot my own horn, but last night in my deliriously tired state I was all about good ideas over here.
I had the same dinner as I did before the race (minus the roasted beans).
Homemade cheese less veggies pizza with Trader Joe’s refrigerated wheat pizza crust and non dairy kale chips.
I ate it on the couch
I also felt the need to finish that wine from the other night,
watch The Bachelor Pad from two weeks ago, take a picture of myself in my slicked hair, silly glasses and pajamas
and eat one heck of a ginormous dessert.
So that crumble has been making it’s way on quite a few things lately. I had been wanting to try just eating the dough from my calm me down low carb cookie (which is pretty darn delicious by the way). Then I saw this post on Chocolate Covered Katie and got the idea to make my own low carb cookie dough crumble.
Speaking of, I have a new recipe for that with my new favorite GNC egg white protein powder that is to die for.
Here’s the crumble.
Coconut Cookie Dough Crumble
2 tablespoons coconut flour (14 grams)
1/8 teaspoon baking powder
pinch of salt
6 drops liquid vanilla stevia
1 tablespoon unsweetened applesauce
1 tablespoon non dairy milk of choice
Mix all ingredients together. Cover and chill for at least 30 minutes.
You may need to adjust the amount of non dairy milk to get the crumble consistency that you want. Sometimes I want mine a bit drier and sometimes I like it more moist.
The liquid stevia is optional and I’m sure other sweeteners would work just as well. You can also experiment and add a little cinnamon or a tiny bit of vanilla or almond extract. I’ve even added a little protein powder in the crumble as well.
This is good stuff friends. Good stuff. It may not taste exactly like buttery sugar cookie dough, but it definitely does the trick and I’m now craving it on a daily basis.
Yay Erica! Darn it, I never say you at half marathon. We should’ve met up. Email me your information and I’ll get you new pink hat to you! Woo hoo!
And here’s a little extra bonus for your day too.
My friend Paige brought something to my attention that you all need to see.
There is a definite resemblance between my ghost chilies and Kitty’s manboobs.
Sorry, not the best picture I could find of the manboobs, but pretty funny, yes? Thanks Paige for pointing that out.
Have a good one!