Well, I officially signed Kev and I up for the 4th of July 10k. Eeeee.
I almost wussed out and just signed us up for the 5k, but I really wanted to do the 10k. I’m really nervous about it though. Yes, I know it’s only a 10k, but I am a big giant wuss of a runner right now. This will be my 4th official 10k and I’ve run 6.2+ miles a bunch of other times, but I’m kind of freaking out ’bout this one.
I haven’t run more than 5 miles in a very long time. In fact, it’s probably been since I ran the 10k last 4th of July! So, I’m not feeling particularly prepared. My plan is just to run really slow the first half and then kick it up a notch the second half, if I feel good. I hope I feel good!
Fingers crossed!
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Last night I told Kev that I needed to add more produce to my diet. I eat pretty well most of the time, but sometimes I don’t eat enough fruits and veggies! So, today I decided to make an effort to get ’em in! I started off this morning with a yummy breakfast.
1 egg, 4 egg whites, onions, peppers, spinach and a little cheese. I had it alongside a slice of Dave’s Powerseed Bread topped with a little bit of butter.
This tasted so good to me! I might just have it for breakfast the rest of the week, but I think I’ll double the veggies! Yum!
And here’s what I had for lunch today…
A big yummy salad with a side of COOKIES! These are VERY awesome HEALTHY sweet potato chocolate chip cookies, I might add.
Yes, sweet potatoes! Weird. I found the recipe on the internet and I was amazed at how healthy it was. The sweet potatoes also intrigued me, so I had to give it a try!
I’m happy to say they turned out amazing!
I found the recipe on toprecipesmagazine.com. I altered it slightly, so I will share the recipe the way I did it.
Sweet Potato Chocolate Chip Cookies
Makes 24 cookies
- 1/2 cup oat flour (if you make your own, use 3/4 cup)
- 1 teaspoon cocoa powder
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1/4 teaspoon allspice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups pureed sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup natural nut butter (I used peanut butter)
- 2 eggs
- 3 tablespoons agave nectar (could also sub honey or maple syrup)
- 1 teaspoon vanilla
- 1 cup dark chocolate chips
Preheat oven to 350 degrees.
Peel and dice sweet potatoes.
Boil the sweet potatoes until fork tender (about 30-35 minutes).
Drain the sweet potatoes and then puree them. Let them cool completely.
**Note: It’s important to let the sweet potatoes cool completely. If you don’t, it will melt the chocolate chips! I learned this from experience; notice my cookies are a little more brown with swirls in them, lol! You could just put the sweet potatoes in the fridge while you prepare the rest of the dough.
Combine oat flour, cocoa, spices, baking powder, baking soda and salt in large bowl.
Add nut butter and mix well (I used a hand mixer.)
Add eggs, agave nectar and vanilla. Mix well. Add sweet potatoes and mix well. Stir in chocolate chips.
Line a large cookie sheet with parchment paper or use cooking spray (be generous!) Drop dough by spoonful onto cookie sheet.
Bake 15-17 minutes.
All done! These are so yummy! I was pleasantly surprised. And they’re under 100 calories a piece. Awesome.
I had a bunch of kids kickin’ around my house, so I decided to test out the cookies on them. They all loved them and most of them wanted seconds! Awesome.
My 14 year old and his two friends loved them. Notice my son’s chocolate smile and chin?? A chocolate mouth is a happy mouth, lol.
All of these kids loved them too! It was tough to get all the kids to pose at the same time. This was the best I could get.
Well, there ya go. I hope you all enjoy these cookies as much as we did!
I gotta go figure out what the heck we’re having for dinner now. Maybe we’ll just have cookies!
I hope y’all have a wonderful night!
Thanks for sharing this recipe. Can’t wait to try it!
You are very welcome. I hope you love it!!
What is the best way to store these cookies? I wasn’t sure if room temperature or refrigeration would be best.
I think they would be fine at room temperature for a couple days, but if you want them to last longer I would definitely freeze or refrigerate them. They are very moist and I’m sure they wouldn’t last more than a couple days at room temperature. I hope you enjoy them!