Leaving Low Carb Behind
Well friends, this whole low carb lifestyle is not for me. I actually knew that it wasnt for me within the very first few days of starting. But because I know starting/trying new things can be somewhat difficult I thought that I should actually give myself a full 2 weeks before coming to the conclusion that this wasnt it.
Dont get me wrong, there are some benefits I suppose to keeping a low carb diet. Heck I personally know several people that live + THRIVE, like thrive thrive on a low carb diet. Im just not one of those people. And in this season in my life I have no issues making changes when things dont fit 🤷🏾♀️.
How I felt
Within the first few days I just felt tired, like really tired. No matter how much I slept I was just so very tired and even achy in my body. My initial thought was oh, ok maybe this is some sort of detox. That I had eaten carb heavy for so long that my body was having a hard time adjusting. The tired lasted the full 1st week. I was unable to workout much because I felt tired and when I didnt feel tired any slight activity made me, yep you guessed it tired.
I was definitely eating plenty of calories in the realm of healthy fats, complex carbs, tons of fruits + veggies all while drinking lots of water. What I wasnt eating was all the things that as Plantbased person would naturally include in every day eating. Things like potatoes, beans, breads, rice, SNACKS and all the good filler carbs, I stopped eating completely.
I wasnt feeling energized, I wasnt feeling fueled I was feeling sick. And tired. So yes, I decided that I needed to add back the things that I removed MINDFULLY into my eating.
Now dont get me wrong, there was some good that came out of my little break from the things that I loved. During my 2 week hiatus I was able to clearly see how I leaned on certain foods more than others, such as bread + potatoes.
Weekend Baking
Life is all about balance right? So Ive decided to live somewhere in-between low carb + eating what I want. Each weekend I bake something sweet or savory for my family for the upcoming week. Sometimes its a breakfast item like muffins or granola, other times its savory like biscuits.
This past weekend I went for something sweet! Peanut Butter Smores Cookies! Super easy to make and honestly they didn’t last very long😋😂 .
This recipe is super adaptable, you can literally add anything to it. Pretzels, m&m’s, whatever you like really.
This recipe makes about 20 large cookies, but that can be stretched based on how much milk you use.
Peanut Butter S’more’s Cookies
Peanut Butter Chocolate Chip
- 1 + 1/2 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Peanut Butter (I used Honey Roasted)
- 1/2 cup Vegan Butter (room temperature)
- 1/2 tbsp Vanilla Extract
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 4 tbsp Non dairy milk (room temperature)
- 1 cup Vegan Chocolate Chunks or Chips
Now Make them S’mores
- 1 cup Graham Crackers
- 1/2 Cup mini vegan marshmallow
- Preheat oven to 350 degrees
- Break up graham Crackers into bite sized pieces of all sizes and put aside
- Mix together all of the dry ingredients into one bowl minus the sugars (flour, salt, baking soda) *tip, sift flour*
- Cream together the sugars + butter. In a new bowl combine both sugars and butter using a hand mixer until a creamy/smooth consistency. Add milk, vanilla extract and Peanut butter, mix again until smooth.
- Add half of your chocolate chips/chunks and mix again to combine.
- Slowly add dry mixture to wet mixture. Mixing to just combine. DO NOT OVER MIX
- Fold in your other toppings marshmallows and graham crackers, saving a little to top your cookies.
- Measure out your scoops and line a baking pan with cookies. Add a chocolate chip chunk, graham cracker piece and mini marshmallow to the top of each cookie.
- Bake for 12-15 or until golden brown on top
*Recipe adapted from SixVeganSisters.
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