Too many life updates and not enough recipes, Lisa!
It seems like just a few posts ago, I let y’all know that I moved to Memphis. And surprise, I’m on the move again!
This time sans boyfriend, cat or chickens. The past month has been a wild, exhausting, heartbreaking time, but also filled with so much love, support and relief from people I love in Colorado and Boston. Though it was incredibly hard to end a two-year relationship, rehome my bird and pack up my life for what feels like the millionth time in the past few years, I’m excited to head back to….
BOSTON!
Initially, it felt like a huge regression. That it didn’t align with this period of growth I’m experiencing. But spending some with my family and closest friends, focusing more on my own self-care and hopefully getting back to my roots of plant-based cooking and going back to some personal cheffing again. So, if you’re in the Boston area and interested, email me! I’d also LOVE to cook for some retreats this year, so let me know if you’re down for that, too!
I won’t go on too long, and I’ll leave you with this SUPER easy peanut butter protein cookie that is almost too good to be true. They’re only a few ingredients, probably stuff you always have on hand, zero sugar, no gluten and a perfect snack or dessert any day of the week 🙂
PEANUT BUTTER PROTEIN COOKIES (makes about 14 cookies)
1 1/3 cup almond flour
1 cup organic peanut butter
1/2 cup organic pure maple syrup
1 tbsp plant-based protein powder (neutral or vanilla flavored)
2 tsp pure vanilla extract
1/2 tsp sea salt (plus more for topping, if you want!)
- Preheat oven to 350 degrees
- Mix together all ingredients until a thick dough is formed
- Roll into balls and press with a fork, onto a parchment paper lined baking sheet (I baked in two batches)
- Bake at 350 degrees for 12-14 minutes and cool before serving
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