Last week I mentioned how I used to be considerably less involved in creating what I ate. Although I mentioned how simple healthy food prep can be, I forgot to mention it’s also pretty inexpensive. Being a vegetarian means I’m never ordering the $46 steak at a restaurant, and it also means I eat a ton of beans that cost under $1 a can. Travis and I joined our first-ever CSA last week and I’m really excited to have fresh, local, organically-grown produce arrive in a convenient box on a weekly basis for the next six or so months – at a cost of less than $20 per week. Before we joined I often spent weekend mornings riding my bike to local farms to pick up a backpack full of eggs and produce for the week. Eating well makes me feel well (I type as I’ve got my left leg elevated on a pillow with knee pain from a 20 mile bike ride today – I’m in physical therapy for it and am hoping I’ll be able to overcome the pain soon to continue being active).
As we head into another busy week after FINALLY enjoying some sunshine today, here’s another protein cookie recipe. We scarfed these down like they were going out of style. Travis liked the airy, cake-like texture of the sweet potato protein cookies best, but I LOVED these for satisfying my serious chocoholic sweet tooth in a much healthier manner than a regular chocolate cookie would. This recipe was adapted from a recipe by Julia & Libby.
A HUGE shoutout to Orgain – we go through a tub of each flavor in less than a month. We usually start the day with a protein shake each, and many of my protein bars and cookies feature it too. It’s the best plant-based protein powder I’ve found in terms of both taste and texture – plus it’s vegan, organic, and has no added sugars (nor anything on the label I can’t pronounce). Hands down the best “blind” purchase I’ve ever made at Costco.
Here’s the recipe for my fellow chocoholics looking to make healthier choices!