Things have started to balance out at home. Shai has gotten over his initial wild-manic-kitten phase and is becoming more chill everyday. This means I don’t have to watch him 24/7 to make sure he doesn’t get into trouble, which is truly a blessing. Speaking of change, Adam started a new job last week, which has forced me to go back to a regular schedule after spending nearly four months kind of winging it here and there. I’ve never been a schedule or routine kind of gal, but instilling one for my work habits will definitely help me break up the work/life balance a bit better and help me get to posting a little more regularly (I have so many ideas I can’t wait to share!)
This weekend we’re meal prepping for Adam’s work lunches (big batch cooking of quinoa, beans, and pickling of summer veggies going on). For a sweet lunch treat, I whipped up a couple of batches of these chocolate chip cookie bars (at least one batch has already disappeared) and have popped them in the freezer for him to grab on his way out the door, or for me to have during one of my scheduled coffee breaks (okay, maybe not scheduled).
They have all the ooey gooey chewiness of a typical chocolate chip cookie, but are made with healthier gluten free flours (no weird gums in sight), lower glycemic sugar, and a nice bit of miso for some salty umami. Next on the agenda is baking these bars as cookies and stocking the freezer with some salted miso chocolate chip ice cream sandwiches with this cashew ice cream.
Happy weekend and GoT watching, friends!
WEEKEND LINKS + LOVES
- I recently took a friend of mine to my favourite metaphysical store, and while she methodically picked out the right stones for her (referencing books and the storekeeper’s opinion), I just took a handful from the dollar bin. So, if you’re like me and have little time or energy to put into research, here’s some fun little crystal magic.
- Some of my recent IG loves include Hana’s magical hippy dippy (hippy in like the BEST way) cakes, Sofia’s lovely little slice of rural Ontario, and the salad queen and GIF master herself, Julia.
- Every dinner party or get together, the topic of podcasts always comes up. One that I can’t recommend enough is Radio Cherry Bombe – Izy Hossack, Yossy Arefi, and Martha Stewart! How can you lose?
- This week I’ve been trying to learn more and more about photography + editing, and these are a few of my favourite Youtube channels to watch – Who Shot the Photographer, Mango Street Lab (seriously the best), and Peter McKinnon.
- So happy Canada has joined the 21 century and has removed milk from the National Food guide and focused more on whole plants than on meat. Whoop whoop!
- Taking a second for mental health is probably the most important thing we can do each day. Regardless of if you’re a blogger or not, Renee has a few helpful tips on how to avoid burn-out and live a creative life.
- This couple travelled to every National Park in the US (via airstream!) in a year. Talk about travel goals.
- Finally, the things I’ve wanted to eat this week include- Haley’s nutty slaw (major slaw fan over here), Laura’s romesco sauce (already made once this week and have been dying to put it on potatoes since -like Spanish patatas bravas – yum!), and Tuulia’s mini Portobello pizzas.
SALTED MISO CHOCOLATE CHUNK COOKIE BARS
Makes 16. Print Recipe Here
1/2 Cup Baking Oil of Choice (coconut, olive, avocado)
1 Tbsp. Ground Chia Seed
3 Tbsp. Milk or Almond Milk
3/4 Cup Coconut Sugar
1 1/2 Tbsp. White Miso
1 tsp. Pure Vanilla Extract
2 Cups Almond Flour
1/2 Cup Brown Rice Flour (or Millet Flour)
1 Tbsp. Arrowroot Powder or Cornstarch (not necessary, but helps bind)
1 tsp. Baking Powder
1/2 tsp. Baking Soda
3/4 Cup Chocolate Chunks
Flakey Sea Salt like Maldon Salt
- In a bowl add the miso and milk and whisk to make a paste. Next add the oil, chia, coconut sugar and vanilla, mixing to combine.
- In another bowl stir together the flours, arrowroot, baking powder and soda.
- Add the dry ingredients to the wet and mix until combined. You can even use your hands if necessary as the dough is rather stiff (being gluten free there is no concern of over mixing). Finally stir in the chocolate chunks.
- Line a 20 cm (8 inch) square pan with parchment paper and spread out the cookie dough. Top with a sprinkle of salt and bake in a 350 F oven for 30-35 minutes, or until the edges are puffed and golden and the middle feels set. Let cool completely before slicing.