Well, I finally got my tree up! It’s now officially Christmas in my house! Now, I’m excited, but nobody was as excited as Grace.
Even Karen started to show some Christmas spirit.
Of course, just as we started getting Karen in a holly-jolly mood, Grace had to go and drop a bomb. A photo bomb, that is. (Sorry, that sounded better in my head.)She was just so excited to be in the tree!
Anyway, darling cats aside, I am sad to report that I didn’t lose any more weight this past week. Now, I totally blame it on my lack of exercise, so I hit the gym this evening for a quick 25 minutes of cardio. Tomorrow I hope to do my 30-Day Challenge routine and plan to grab some more healthy staples at the store. My go-to foods are:
- sweet potatoes
- apples or bananas
- peanut or any other nut butter
- Larabars or Luna bars
- frozen spinach
- Greek yogurt
- popcorn kernels for air popping
As long as I have any of these items on hand, I’m good to go. Do you have any go-to snacks to help get you through the holidays?
Oh and before I forget, here is a yummy cookie recipe I found on Cooking Light. I’m thinking of trying these out this year.
Toasted Coconut Chocolate Chunk Cookies
- 1 cup flaked sweetened coconut
- 4.5 ounces all-purpose flour (about 1 cup) $
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ounces dark chocolate (70% cacao), chopped
- Cooking spray
- 1. Preheat oven to 350°.
- 2. Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
- 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
- 4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
Jackie Mills, MS, RD, Cooking Light
Don’t those sound amazing?! If you have any suggestions or favorite cookie recipes you’d like to share, please send them my way.
My Healthy Tip of the Day brought to you by the USDA’s Choose my Plate: Canned vegetables are a great addition to any meal, so keep on hand canned tomatoes, kidney beans, garbanzo beans, mushrooms,and beets. Select those labeled as “reduced sodium,” “low sodium,” or “no salt added.”