A 5'3 Perspective


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What I Ate Wednesday, Plus A Peanut Butter Chocolate Chip Cookie Dough Recipe

By the time you read this I will be driving the highways of Ontario with my man to visit friends and family in my favourite Canadian city – Toronto! Just because I’m on vacation, doesn’t mean I’m leaving you high and dry – I’m just shifting things a little, instead of sharing what I ate Wednesday, I’m showing Tuesday’s eats! No big deal right? Didn’t think so, but if it does bother you, scroll down, I have an awesome peanut butter chocolate chip cookie dough energy bite recipe to share to make up for it! You’re welcome ;).WIAW

Breakfast – This is my favourite meal ever. Yes, ever. Egg white omelette with spinach and goat cheese, topped with homemade guacamole [avocado, lime juice, salt and pepper], with a side of sweet potato pieces. In the background you can see Neil’s french toast and cherries! Oh and don’t forget the Second Cup French Vanilla flavoured coffee!
Snack – A juicy Ontario peach.
Lunch – Not the best looking meal, but it sure tasted great! Salmon, broccoli and sweet potato [yes I am on a yam bender today].
Snack – Typical veggies in a Zip-lock baggy.
Dinner – A salad beast! Lettuce, fresh blueberries, grilled chicken, goat cheese and candied walnuts [walnuts tossed in maple syrup and heated on the stove], topped with Cranberry – Pear White Balsamic from The Unrefined Olive in Ottawa. If you love olive oils and balsamic vinegars, this spot is a must visit!
Dessert – PEANUT BUTTER, CHOCOLATE CHIP, COOKIE DOUGH balls! Yes I have been on a “bite” creating bender – this recipe is the easiest one yet.

Here is what you need: 
1/4 cup coconut flour
1/3 cup almond meal
1/3 cup peanut butter
2 tbsp honey
1 tbsp softened coconut oil
splash of vanilla
1/4 cup chocolate chips

Directions:
In a large bowl, combine all ingredients, except for the chocolate chips. Once the mixture is uniform, fold in the chocolate chips. Roll into approximately 10 balls and place on wax or parchment paper. Place in the freezer for at least half an hour to harden.

You can serve these delicious bites straight from the freezer. Otherwise – store them in the fridge, they will not keep if they are left out. Keep that in mind if you are bringing them to work for lunch…. or maybe just don’t bring them – I learned the hard way.

Happy hump day friends!

xo Lauren


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Recipe: Salted Caramel, Chocolate Chip Cookie Bars

Cue the drooling. These ooey, gooey bars are unreal [okay – I couldn’t taste test them myself because they contain both dairy and gluten, but the reaction of others is enough for me to guarantee my statement]. This recipe is surprisingly simple, however, the clean up at the end is just a bit stick [duh – we are using caramel]. Just soak the dish in warm water before trying to scrub, you’ll thank me!

Salted Caramel, Chocolate Chip Cookie Bars

Recipe from: Two Peas and Their PodSalted Caramel Chocolate Chip Cookie BarsIngredients

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream (or half & half)
Sea salt, for sprinkling over caramel and bars

Directions

1. Preheat oven to 325 degrees F. Spray a square Pyrex dish (approximately 9X9) with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

3. In a large bowl, mix together the melted butter and sugars, using an electric beater if you have one, until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix until just combined. Stir in the chocolate chips.

4. In a large microwave safe bowl, combine the caramels and heavy cream (or half & half). Microwave caramels on high until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.

5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

6.Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars in the Pyrex dish. I left mine in the fridge overnight before cutting and serving.

Happy baking!

xo Lauren

PS – The winner of the Revlon giveaway is [drum roll please!]…Capture1CapturePlease send me an e-mail to claim your prize! Thank you to everyone who took the time to enter the Revlon Haute Tropics giveaway! If you weren’t the lucky winner, remember the Haute Tropics collection is in store for the next three weeks only – so what I am saying is don’t wait, these colours are too beautiful to pass up!

NOTE: I wrote everyone’s name down beside a number that entered and used the random number generator to select the winner.