Mmm, featherweight cookies

I’m really tired. Like REALLY tired, but tomorrow is going to be a busy day so I best be blogging tonight before bed or it might not happen for a while. Today was a busy day, but good busy. Personal training, cookie making, Starbucks (had a non-fat vanilla latte) and shopping with a friend. Lyndsey and I also picked out a few “fat pictures” for Angie to hang on her wall put in her portfolio, and got them printed out. I don’t really want to post them here yet, I don’t find it’s a big enough difference to make it worth it. I will someday, but not yet, I’m just not at that comfort level yet I guess.

I had a really good lunch today, it was really simple, but delicious and satisfying. I made a sandwich with Vermont maple ham, cheddar cheese, honey mustard and spinach, on a thin bun, and had a lunch dessert. I love lunch dessert!

A yogurt parfait! Fat free strawberry yogurt, raspberries, blackberries, all layered with a bit of Kashi Go Lean cereal, for crunch. So light and delicious! I forgot to take a picture of my sandwich, but it was fairly straight forward.

Who wants to see the most exciting part of my day?? You? ok fine, you convinced me.

Can you see it? It’s a tiny little green banana, lost in the middle of the big yellow bananas. It caught my eye from across the room this morning, and make me sooo excited. Look how cute it is!!

I also made delicious cookies today. They’re very rich and sweet, but they taste like the chewy edges on brownies (which is the best part, in my opinion!).

Chocolate Featherweight Cookies

¾ cup unsweetened cocoa powder
2 ½ cups powdered sugar
1/8 tsp salt
1  tbsp pure vanilla extract
4 large egg whites, at room temperature
1 cup pecans, coarsely chopped
1/4 cup cocoa nibs
1/4 cup dark chocolate chips

Preheat the oven to 350F. Line a large baking sheet with parchment paper, or a silicone baking mat (what I used).

In a medium mixing bowl, whisk together the cocoa powder, sugar, and salt. Make sure there are no lumps.

Combine the vanilla and egg whites in a measuring cup, and slowly add them to the cocoa mixture, whisking as you go. After adding all the wet ingredients, keep mixing until your batter is smooth and glossy. Add extra ingredients, such as chocolate chips, cocoa nibs and pecans (or use whatever other nuts you’d like).

Using an ice cream scoop or measuring spoon, place 5 mounds of batter (about 2tbsp each) about 3 inches apart on the baking sheet. The batter will spread. Bake the cookies until thin cracks appear on the surface, about 14-17 minutes. Remove them from the oven, and cool them completely on a rack. When they are cool, peel them gently from the parchment paper or baking mat. Repeat the process with the remaining batter. Enjoy!

Makes 12-13 cookies

Sorry the picture is kind of dark, the sun had already set by the time I took the pictures. They’re seriously gorgeous cookies though, so shiny! Definitely not part of the diet plan, but I only had 2!

Tomorrow I’m going to hit the gym in the morning (hopefully I can drag my butt out of bed at a reasonable time), come home and get changed/make my hair presentable, go pick up Kail, run some errands, make some foods for our snacky time,  pick Lyndsey up from work, and then we’re having a girls night of drinking and going out. I haven’t actually decided if I’m going to drink or not, all those extra calories…plus I’m not a big drinker to start with. I like to be in control too much I think. I guess we’ll wait and see tomorrow!

Hope everyone is having a great weekend!!

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