Sure, you could eat Oreos straight out of the sleeve.
Go on, be normal, be safe.
While you’re at it, avoid talking to strangers, never eat raw cookie dough, print the directions instead of using GPS and always obey the “caution: hot” label on your coffee in the morning.
Why not pack each Oreo with 7 grams of peanut butter protein and make them into completely epic cookies?
Yeah. Now we’re talking.
I happened to be making these for someone who loves Oreos, but you could really use anything you want on top of these protein-packed little buggers.
I know I’m definitely trying more varieties of this down the road.
You pickin up what I’m puttin down?
You as hungry as I am now?
Guess how many days I have been without coffee? THIRTEEN. Thirteen. Thirteeeeeeen. God bless.
Earlier this month I started my Food Sensitivity Elimination Cycle. Woah. Mouthful. Basically I eliminate inflammatory foods (ones I am sensitive/react to) from my diet, give my gut a chance to heal, and then gradually cycle them back in. During this process I take out caffeine while my gut is recovering. I do this whole process for 3-4 weeks and I always feel AMAZING afterward.
This time around, I took out egg yolks, beef, pork, chicken, butter, avocados and cashews. I already avoid most wheat, gluten, sugar and dairy, but for now I’m keeping my protein powders which are gluten-free but still whey-based.
Taking out coffee is always a struggle, though. Days 1-3 I am a complete zombie. Days 3-6 I have excruciating migraines. Then the magic happens around Day 7; I get my energy back and improved sleep quality and life feels almost normal again. Except that I’m without coffee. Which is not normal. But I only have about two weeks left… and then ALL THE CAFFEINE. Until then, it’s all the tea.
Speaking of tea, this bread tastes like something I should be eating while sipping afternoon tea on the patio. It’s just so summery, sweet, dainty and wonderful, you know?
Well what do you know, it finally happened; I got the blog up. And it only took 6 months, 3 web hosting companies, 2 domain changes, 36 calls to tech support and 462,000 hours agonizing over layout and structure.
This is normal, right?
It feels odd to launch with practically zero content, but adding food is the easy part. Believe me, I have no shortage. Recipes backed up for days. Not to mention new things I want to try. So brace yourselves.
Part of my reason for experimenting with food all the time is because I never want to feel restricted—okay, “left out” (yes, I am a child)—for switching to a whole food lifestyle and eliminating things from my diet that I’m sensitive to. I love taking common treats and finding a way of making them more “friendly”, whether that be low-carb friendly, Paleo friendly, gluten-free friendly, vegan friendly, macro friendly….. You get the point.
Which brings me to my next point: These cookies.
After I turned over a box of Girl Scout Samoas and analyzed the label filled with 27+ ingredients, realized I didn’t know what half of them were and finished sweating at the amount of carbohydrates per serving, I took a stand and took to the kitchen. These were always my favorite Girl Scout cookies, and I wasn’t about to be left out this season.