I feel it’s the one day of the week when I can catch-up on things like laundry, cooking and house cleaning.
And I still have time to train — you guys know I can’t possibly skip one day of training.
There’s football to watch too, even though this year the NYGiants are not exactly giving me chills... pfff!
Good thing you can do some of these activities at the same time. Like watching football and cooking, or doing the laundry, or cleaning the house.
Basically the only activity that doesn’t allow multitasking is training; which is why I love it that much.
It’s my safe haven in this world where you’re supposed (and sometimes forced) to juggle yourself in between 100 different activities.
When I run, I run; same goes for swimming, biking and practicing yoga.
You can’t run and talk on the phone or swim and send out emails (unless you have a waterproof smartphone and if you do, you’re probably a moron...)
Anyway, on this particular multitasking Sunday, I came home after my swimming practice and while doing the laundry, I baked these (paleo) cookie sticks.
I’d never baked cookie sticks before and I wanted to try it.
Better? I don’t know. Different? For sure.
They have one distinct advantage over regular round-shape cookies though; sticks are the dunkiest cookies E.V.A.
If you’re into in, you can even put the milk in a shot glass and still be able to dunk the sticks into it. Which is pretty sweet, because - as far as I’m concerned - it’s about time I put to use those shot glasses my friend Alex gave me for graduation. They have been sitting in my cupboard ever since, collecting dust.
With cookie sticks instead you can even use a champagne flute and dunk the hell out of them.
And what’s not to love about having milk and cookies in champagne flute?
Inspired by and adapted from Living Healthy with Chocolate
Makes about 24 sticks
1 ½ cups / 5.1 oz / 145 gr almond flour/meal
3 tablespoons raw coconut palm sugar
1 free-range organic egg
2 ½ tablespoons almond milk
4 tablespoons butter (or coconut oil), melted
½ teaspoon baking soda
1 teaspoon vanilla extract
¼ cup / 1.76 oz / 50 gr +70% dark chocolate chips
A pinch fine grain sea salt
In a large bowl combine almond flour, coconut sugar, baking soda and salt. In a different bowl whisk together the egg, almond milk, butter (or coconut oil) and vanilla extract.
Mix together wet ingredients and dry ingredients until a cookie dough forms. Wrap the dough into a plastic wrap and refrigerate for at least 30 minutes (1 hour best).
Preheat oven to 320°F (160°C) and place a rack in the middle.
Place chilled dough between 2 sheets of parchment paper and with a rolling pin roll into a rectangle about ¼-inch thick.
Sprinkle the chocolate chips on top and gently press them down into the dough.
Bake in the oven for 10 to 12 minutes or just until the edges start to turn golden brown.
Take the cooked dough out of the oven and using a sharp knife immediately cut the cookie dough into sticks (you might need to clean the knife’s blade a couple of times while you’re doing it).
Place the baking sheet on a rack to allow cookie sticks to cool completely.
One stick yields 82.8 calories, 7.1 grams of fat, 7.3 grams of carbs and 2.5 grams of protein