My Sunday activities consisted of sleeping in, making brunch, baking cookies, blogging, hot yoga, house cleaning and a meeting at lululemon. While I did keep myself busy, none of these were “have to do’s” and everything was done at a relaxed pace. It is still weird for me to wake up on Sunday morning and not teach yoga. It’s nice to have the day off with no responsibilities but I really miss it.
I still look for ways to distract myself from the fact that I’m not teaching so yesterday I made brunch and baked cookies.
I made a frittata with sautéed portobello mushrooms, sundried tomatoes, heirloom tomatoes, squash and spinach. I added goat cheese, basil and a sprinkle of mozzarella cheese on top. Sourdough toast and jam on the side. I am really enjoying egg-based breakfasts/lunches these days and there are so many ways to prepare them.
I baked Oatmeal Peanut Butter Chocolate Chip Cookies after brunch and I won’t admit to how much cookie dough I ate. Recipe at the end of this post.
After the cookie dough feast I got myself dressed and to the studio for a Sunday afternoon hot class. Taste Nirvana sent me their coconut water to sample a few weeks ago and I finally tried it to hydrate during class. I usually find that I feel better/recover faster if I drink coconut water or some other type of electrolyte replacement during 90 minute classes.
I tried the “Real Coconut Water” and thought it was great. I actually really enjoyed the taste of it. It seemed to lack that off-putting taste that coconut water can sometimes have. There were 50 calories in the bottle. Taste Nirvana’s coconut waters are all natural and never from concentrate. One bottle includes 600 mg of potassium. I can’t wait to try the Coconut Aloe and Coconut Water with Pulp. I actually love coconut water with pulp so I’ve got high hopes for it!
I would definitely recommend trying this variety of coconut water. I just checked out their store locator and it seems like it’s widely available – Whole Foods carries it.
I had a meeting at lululemon last night (I am still an ambassador…just alumni status now ;)). We are in the process of planning a huge run/yoga/CrossFit event this fall to bring the Charlotte community together and to raise money for local charities. Stay tuned for more details. It’s going to be awesome and our goal is to have 1,000 attendees! I had to snap a photo of the Metro shout out. We’re the Studio of the Month for August and have been offering complimentary classes to the community all week. This is the last week so if you’re in Charlotte and want to check out a class, let me know!
I took the cookies to the meeting to share with everyone. I love feeding others and they were too dangerous to stay with me. (I did keep a few.) I was happy with how these cookies turned out. They were so easy to throw together and made the perfect amount. I hate cookie recipes that make dozens upon dozens of cookies. This recipe made about 18 cookies so that was perfect. I think it took me all of about 5 minutes to mix everything in my Kitchen Aid and get them in the oven. Everyone that tried the cookies loved them. I love the addition of the oats to cookies. They’re perfectly peanut buttery (without going overboard) and chewy.
Oatmeal Peanut Butter Chocolate Chip Cookies
(Recipe source All Recipes)
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees.
In a medium bowl with a hand mixer or in the bowl of a stand mixer, cream together the butter, white sugar and brown sugar on medium high speed until smooth, fluffy and lightened in color. Stir in the peanut butter, vanilla and egg and beat on medium speed until well blended.
In a separate bowl, combine the flour, baking soda and salt and add to the batter, mixing at low speed until just combined. Mix in the oats and chocolate chips until evenly distributed. Drop rounded tablespoonfuls onto cookie sheets – either nonstick or lined with parchment paper or a baking mat.
Bake for 10 to 12 minutes, until the edges start to become golden brown. They will still seem uncooked in the middle. Cool on cookie sheets for about 5 minutes and then transfer to a wire rack to cool completely.
Yield: 18 cookies