There are a few staples in our house, simple staples, trusted. Peanut butter is at the top of the list. Fresh fruit and coffee make the cut.
While living in a van for a large chunk of our post college years we became very efficient at living on little as we could, rarely anything perishable. What were our staples while sustaining on primarly dry goods? Peanut butter, bananas, coffee. Dessert? Peanut butter. Peanut butter on a spoon or smeared on Frosted Mini Wheats.
Most of this trip was spent in Mexico where meals were taco trucks, street vendors and avacados smashed over tortilla chips.We ate incredibly well without a fridge and a makeshift stove/grill.
We were climbing everyday and biking in between, it was the life, we did exactly what we wanted to do. We were active and ate anything including several jars of peanut butter a week.
It has been a couple years since climbing was a daily activity, we sold the van, real jobs have replaced endless free time. Times change, we were ready to settle down. We still have peanut butter for dessert, ride bikes, climb.
J and I have are very fortunate in many ways but I know that we are going to grow old, happy and healthy together. We know what we like to do, we both find incredible confidence, satisfaction and general well being in health and general fitness. We both strive to be better and being active is the cornerstone to our well being.
Being active means that healthy food must take precedence in our lives. I am not about to give up some of my favorite things, I enjoy everything in moderation. When a cookie can be simple, satisfying my hunger for sweet treats without making me feel sluggish, I am eager to warm up the oven and crank out a batch to nibble on all week.
Flourless Peanut Butter Cookies
Adapted from Joy the Baker
makes about two dozen cookies
1 cup all-natural chunky or smooth peanut butter
1 cup raw sugar
1/3 cup roughly chopped peanuts
1 teaspoon baking soda
Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter, chopped peanuts and sugars until well combined, about 2 minutes. Add eggs and baking soda and mix for another 2 minutes. Roll into walnut sized balls (1 tablespoon of dough) and flatten with your palm. If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack to cool completely.