Happy 2013! I hope everyone had a fantastic holiday. I know I sure enjoyed myself. If you’re anything like me, here in the first few days of the new year, you’re struggling to get back into what was once your routine. And maybe wondering how you even got into that routine in the first place. The good news is, new years are new beginnings. After the holidays have turned our routines upside down and given us some distance from our own little hampster wheels (whatever that may be for you), coming back, we shouldn’t just jump back on and go right back to what we were doing before. With distance we gain perspective and are given the perfect opportunity to shake things up, do something different, try something new.
Maybe it’s the gym – you haven’t been in a while and you realize you really just have no desire to go. Don’t force it. Maybe you just really don’t like the gym. And it’s time to give the yoga studio down the street a shot. As you get back to your routine, go easy on yourself and listen to your inner voice to shape a new routine that’s going to make you happier and healthier in 2013.
After weeks of indulgence, going cold turkey on that sweetness we crave can be suicide. Start by weaning yourself off processed sugar. These little lemon cookies are perfect way to ease the transition. They’re made with honey so you’re not going to get that high and low you typically do with sugar and are full of good things for you like almond, coconut and lots of lemon. Lemon is high in vitamin C to help fight colds and flus and has an alkalizing effect on the body – just what we all need after eating lots of acidic foods like white flour and wine. Lemons also help to cleanse the liver and aid in digestion. Plus, that fresh tart taste can’t help but make you smile. Even better, add a lemon wedge to your water to get all these benefits throughout your day. It can be part of your new and improved 2013 routine.
I wish you all the happiness and health you handle in the New Year. Here’s to fresh starts…
Lemon Drop Cookies
1 1/2 cup almond flour
1 1/2 cup dried shredded coconut
1/3 cup coconut flour
2 pinches of salt
6 tbsp honey
4 tbsp lemon juice
2 tsp vanilla (I use vanilla powder)
1 tbsp lemon zest
1/4 cup coconut oil, melted
Preheat oven to lowest temperature possible (ours settled at 170 degrees).
In a mixing bowl, combine almond flour, coconut flour, dried coconut and salt. Whisk to mix well.
Depending on size, you’ll need about two or three lemons for the zest and juice. Zest lemons then set aside. Juice lemons into a separate small bowl. In another small bowl, add the honey, vanilla, lemon zest and juice. Whisk to combine.
In a stand mixer, add dry ingredients and begin to mix. While the mixer is running, slowly add wet ingredients.
To melt coconut oil, place in a small pan over medium heat until it becomes a liquid. Once the oil is in liquid form, slowly add to the batter while the mixer continues to run.
To make cookies, roll batter in balls (about 1 inch diameter) and place on a coconut-oil-greased baking sheet. For less mess, use plastic baggies over your hands to grab and roll dough.
Bake for one hour or until the outside is dry and firm.
Megan Adams Brown, CHC, helps families find healthy routines that work, with no more “what’s for dinner?” stress, and a lot better food. Her family meal plans help moms take charge of their kitchen and their own health, leading to more vegetables and less junk all around. Megan also specializes in working with food allergies and sensitivities and shares allergy-friendly recipes on her blog. To learn more click here.