HAPPY NEW YEAR!
It’s hard to believe how quickly 2014 has flown by. I’ve had an incredible year and am hopeful that 2015 will top it! I’ve been away from my blog for a month and a half now: I was travelling for three weeks and jumped into the busy holiday season upon my return. I’m excited to be back to a regular schedule and have time to continue blogging regularly – I’ve really missed it!
January is a bittersweet month for me. It marks the end of the holiday season (which I love oh so much), but with its conclusion, a new year begins (& my birthday in 6 days!). Although I don’t particularly like New Year’s Resolutions (because I believe you can make a change at any point in the year), I’ve written down a few changes I would like to incorporate into my life:
1. Start keeping a journal – It’s important to write down your thoughts. I reread the journals I kept as a teenager and they bring me back to that period of my life. A little nostalgia brings a smile to my face and warmth to my heart.
2. Try to not be so hard on yourself – I’m my own worst critic, and I make a damn good one! I’m not perfect – no one is – and not everything is always going to work out the way I imagined, and that’s okay. I need to stop beating myself up when that happens.
3. Go out by yourself more often – I’m a social person, but can be shy around new people. A part of my trip last month, I was travelling solo and learned how much fun travelling alone can be. I met many people by stepping outside of my comfort zone and being overly social to strangers. I want to incorporate these skills in my home city. Great things can happen!
The most common New Year’s Resolution has to be losing weight/getting healthy. Today I bring you a recipe that will help you succeed in this resolution. These breakfast cookies are great for on-the-go and are loaded with nutritious goodness. They are vegan, gluten-free and free of refined sugars. They are also chewy and super moist (my favourite). At only 100 calories each, 2-3 cookies are a good low-cal breakfast and their ingredients will keep you full!
- 1½ tbsp chia seeds
- ¼ cup almond milk
- 2 ripe bananas
- ¼ cup unsweetened shredded coconut
- 1 tbsp nut butter*
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¾ cup rolled oats
- ¼ cup dates, chopped
- ¼ cup dark chocolate chips/chunks (choose vegan if necessary)
- Preheat oven to 350°F (180°C).
- Combine chia seeds & almond milk in a small bowl & let sit until gelatinous, about 5 min.
- In a large bowl, mash the bananas & combine with shredded coconut, nut butter, vanilla & cinnamon. Add the gelatinous chia seeds & mix well.
- Add the rolled oats, combine well & stir in the chopped dates & chocolate chips.
- Line a baking tray with parchment paper or a silicone mat (I prefer baking with silicone mats as none of my baked goodies ever stick). Using an ice cream scoop or large spoon, scoop out 12 evenly sized cookie balls. These cookies will not spread when baking, so press them down to your desired shape.
- Bake for 18-20 mins. Cool on baking rack. Store in an airtight container or freeze. I prefer to freeze my cookies & defrost in the microwave for a quick breakfast.