Yesterday, my day started with a trip to the gym and completion of a 60 minute “random” elliptical workout. 60 minutes on the elliptical is a long time but with my earbuds in and CNN on TV it went by pretty quickly.
When I came home I almost ran over a snapping turtle in our driveway! If you’re unaware of what a snapping turtle is, you can read about them here.
They are quite the frightening creature and we don’t like to have them around because of our dog and cats. So with my Sister’s help, because our Dad wasn’t home, we trapped it under a bucket (after it snapped at us which ensued window-shattering screams) until he got home to take it far away.
After that dramatic encounter, we came in for lunch.
I had another salad of romaine lettuce, spring mix, carrots, tomatoes, pinto beans, strawberries, hummus, and balsamic vinegar.
I eventually decided to make peanut butter chocolate chip cookies based on the Toll House Cookie recipe to bring to Allison’s lake house.
Vegan Peanut Butter Chocolate Chip Cookies:
1 Cup plus 2 TBS whole wheat flour
1/2 Tsp baking soda
3/4 Tsp salt (less if you use salted peanut butter)
1/2 Cup natural peanut butter
3/4 Cup sugar (half brown half white)
1/2 Tsp pure vanilla extract
1/4 Cup unsweetened apple sauce (I was out so I used water)
1/4-1/2 Cup chocolate chips
Preheat oven to 350 degrees. Mix wet ingredients, mix dry ingredients, and then combine the two. Using a tablespoon, spoon the dough onto parchment paper-lined baking sheets. Bake for 9 minutes.
With all the people at the lake, these cookies lasted about 10 minutes! And no one knew how healthy they were! 😉
The location of their house is so incredible, it is on a secluded strip of land between Lake Ontario and a pond so it can only be reached by boat or foot!
Our Version of Kan Jam
Question: Are you celebrating Memorial Day today and how so? Did you do anything fun this weekend?