Yup, apparently it’s that kind of year.
I’m not even talking about making it to the play-offs; after losing to the Carolina Panthers 38-0 in the third game, I’ve pretty much given up that hope.
What I’m talking about is stop watching the NFL altogether this season.
I mean, when your team is breaking records for being the worst team on the league (such as giving up 182 points, the most allowed by a team in five games since 1961) you’re disappointed, discouraged, even outraged.
You can’t fathom how a team who hoisted the Lombardi trophy just two years ago is now the laughing stock of the NFL. But there you have it. NY Giants are 0-5.
On top of that there’s no more Breaking Bad...arghhh...my Sunday nights just went from bad to worst.
Last night I was so bummed I decided I deserved a treat, something I could whip up in a heartbeat (and possibly paleo-friendly).
That’s how I came up with this 1-Minute Paleo Chocolate Chip Cookie (in a mug).
I’ve seen the microwave cookie in a mug thing all over Pinterest and Foodgawker for quite some time already.
At first, I was very skeptical about it; primarily because I’m not a big fan of microwave baking.
In my (small-minded) baking world, the oven is the one and only place where baking happens.
And only mushy baked goods can come out of a microwave.
Not for the first time, I was proved wrong.
Thanks to my baking frenemy (aka the microwave) I had a paleo-friendly chewy chocolate chip cookie in under a minute.
Chances are, you already have all the ingredients in your pantry to make this; so there’s no excuse not to try it.
However, as a healthy-eating advocate (totally self-entitled btw) I must warn you, this is a sweet binge and should be treated as such.
The fact that it’s grain-free, gluten-free, paleo-friendly, easy to make and damn good, doesn’t allow you to indulge. Got it?
Adapted from My Kitchen Antics
Important. Use the same mug for the entire baking. I used an espresso cup which was about ¾ full before cooking. The dough rises so make sure you don’t fill it to the brim. Alternatively you can use a ramekin, coffee cup or any small dish.
Also, you have the option of using either raw coconut palm sugar or honey; however the former yields much better results in texture and taste than the latter (less sweet and richer flavor).
Serves 2 (yes, share it with someone you love, don’t eat it all by yourself!)
1 tablespoon extra virgin coconut oil
2 scant tablespoons raw coconut palm sugar (or 1 ½ tablespoons raw organic honey)
½ teaspoon vanilla extract
A pinch fine grain sea salt
1 egg yolk
3 tablespoons almond meal
2 tablespoons +70% dark chocolate chunks (or chocolate chips)
In a mug melt the coconut oil in the microwave for 10 to 15 seconds — until just melted, not boiling.
Add raw coconut palm sugar, vanilla extract and salt and mix well until combined.
Add the egg yolk and mix until no traces of the yolk is seen.
Mix in the almond meal and then fold in the dark chocolate chunks.
Cook in the microwave for about 40 to 50 seconds in the microwave. Don’t overcook it, the cookie starts drying and tastes awful. Likes regular cookies this one will continue to cook as it cools.
Bear in mind that the aroma will bring all the girls (and/or boys) to your yard, so be ready to bake more cookies.
One serving yields 265 calories, 17.75 grams of fat, 19 grams of carbs and 5 grams of protein.