In this day in age, we're all consumed by social media. Constantly hooked to our iPhones, scrolling Instagram feeds or reading friends' complaints or rants on Facebook (why can't everyone give a piece of their heart, not their mind?!). People walk across the street looking down at their phone and access to email 24/7 has created that constant need to always be "on call." Before you know it, you've wasted 10 minutes just looking at your phone.
This all may feel exhausting or a waste of time. But, you know what I think?...
I believe social media can have an inspiring and feel-good impact on all of us - if we use it the right way. It can inspire you to get in the kitchen and cook. It can motivate you to get outside and explore your own city. To exercise more. Or, it can connect you with like-minded people. That's what it did for me. When I discovered Kayli's Instagram account and blog, I quickly realized that this blogger held a lot of the same thoughts I did. Then, I quickly realized she lived in St. Louis (in my neighborhood!), and just so happened to be from my hometown, going to a rival high school. One coffee date turned into a true friend here in St. Louis.
If you check out Kayli's blog, Plant Eaters' Manifesto, that she has with her husband, you will instantly be inspired by their enthusiasm to eat nourishing, plant-based food that put simply, just tastes really really good. But it's not just about the food, people. It's about your mind, your overall health, your behavior and impact on others, your daily habits and your memories...
Here is one of the first recipes I made from Kayli's blog. I've made these cookies few times since then and I recommend them to all of you! I just love the idea of using avocado - maybe because I'm hooked on avocado or just the fact that putting it in a cookie seriously changes the cookie game.
Kayli's Vegan Avocado Chocolate Chip Cookies
Recipe by Kayli on planteatersmanifesto.com
- ½ an avocado
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- ⅓ cup soymilk (or milk of choice)
- 1 cup cane sugar
- 1 cup whole-wheat pastry flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup chocolate chips
- Preheat oven to 350F and line two cookie sheets with parchment paper or silpat (or use the same cookie sheet for both batches).
- Scoop avocado flesh out of its skin and into a bowl. Mash well with a fork.
- Add coconut oil, vanilla, soymilk, and sugar to the mashed avocado and stir until combined.
- In another bowl, whisk together flour, oats, baking soda, and salt.
- Add the wet mixture to the dry mixture and stir until well combined. Fold in chocolate chips.
- Scoop out 1 tablespoon amounts of the dough, shape into loose balls, and place about 2 inches apart on your prepared cookie sheet.
- Bake for 12-15 minutes or until somewhat firm. The cookies will remain light in color, so don't wait until they brown to take them out of the oven!
- Store in an airtight container for up to 3 days or store in the freezer.
Nutrition Information Serving size: 1 cookie Calories: 93 Fat: 3 Saturated fat: 1 Carbohydrates: 17 Fiber: 1 Protein: 1.5