Because what’s life without the balance of those two?
I know, we won’t go there.
Let’s get over this hump day! Today, I bring you two simple recipes that refueled some yoga-followed-by-tempo-Run tired legs yesterday. Recovered: check!
Chickpea & Mozzarella Tacos
Red Pepper Slices
Blue Corn Taco Shells
Pepper & Cumin to taste (small sprinkles!)
In the shell: mashed chickpeas, topped with red pepper slices, seasonings & cheese. Bake at 400* until cheese is melted (~3-5 min). Remove & garnish with spinach. And maybe a side of salsa…Crunch and enjoy!
Ready for dessert?
Oatmeal Chocolate Chip Cookies
Adapted from Jenna’s “Loaded Oatmeal Cookies”*
3/4 c Oats
1/2 c All-purpose flour
1/4 tsp Baking Soda
1/4 tsp Salt
1/4 c Brown Sugar
2 tbsp Butter (room temperature)
1/4 c Applesauce
1 tsp Vanilla extract
1/2 c (+) Chocolate Chips
*I didn’t make any special high-altitude adjustments, and they turned out okay!
Preheat the oven to 375*. In one bowl, stir flour, salt, baking soda and chocolate chips together (see above). Separately cream together the brown sugar, butter & applesauce. Add egg & vanilla to the wet mixture. Add wet to dry ingredients.
Spoon ‘em out, makes ~16 cookies.
Eat warm & enjoy the melted chocolate phenomenon. Delicious!
How do you like to pair savory and sweet?
If I’m going dessert, I’d say peanut butter cups, no question.