Tuesday, February 14, 2017

It's all about the LOVE

Over the weekend, Abby and Elise had a little Valentine's worksheet that involved defining "love" according to the dictionary, their parents, best friend, and on their own. They included Anna in this exercise and her response left us all smiling in agreement: "it just makes your heart feel better". 

You're nodding aren't you? Right?!?!?! Toddler speaks the truth... she also takes great pride in her flamingo pose.

Abby and Elise spent the last several days carefully crafting Valentine's for everyone in the family: Anna's had the little pig characters from some of her fave books drawn on it; John's was decorated with pants and referenced reading Harry Potter together; mine had a ball of yarn and crochet hooks. As I was sitting here typing, John walked in the door with handmade dark chocolates and a cherry sour beer from a local brewery. That is love. 

Happy Valentine's Day from our hearts to yours! May you find/do/be/say/see/make something, just even a little something, today and everyday that you LOVE. And, while you're at it, feed your body a little something it will love, like these super tasty and new favorite breakfast cookies!

Crisp and Delish Breakfast Cookies
Adapted from My Darling Vegan: Gluten Free Breakfast Cookies

- 1 C organic rolled oats
- 1/2 C organic almond flour
- 1/2 C organic unsweetened shredded coconut
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 local eggs
- 1/4 C melted coconut oil
- 1/3 C organic creamy peanut butter
- 1/3 C maple syrup
- 1 tsp vanilla
- 1/4 C raw pumpkin seeds
- 1/4 C dried fruit (I used chopped pineapple but cranberries would be great!)
- 1/4 C chopped pecans

Preheat oven to 350 degrees.

Mix dry ingredents; in a separate bowl mix wet ingredients; add wet to dry and then fold in dried fruit, seeds, and nuts.

Bake for 13-15 minutes or until browned a bit - I made approximately 18 cookies out of this recipe. 

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