So….herniated disk, huh. That’s why my back feels like it’s leaking down my legs with fluid and pain. Turns out the gel-like substance is being squeezed out the disk like play-dough out of a slinky toy. I gotta be super careful and only do the right yoga poses that don’t prolong or encourage the nerves ro keep reacting, yikes. No seated forward bends, only appropriate back bends for my body. I don’t want to ever have surgery, yikes! Which would be the next serious injury if I didn’t pay attention.
Yields 1 Large Skillet Cookie
1 c almond or peanut butter
½ c. Coconut oil
¼ c. Coconut or almond milk
¼ c. Coconut syrup or sweetener of choice
1 ponch vanilla powder or 1 tsp vanilla extract
1 T. Flax soaked in 3 T. Water, or 1 egg
½ tsp baking soda
½ c. oat flour
½ tsp sea salt
1/3 c. Chocolate pieces
10-inch cast-iron skillet
In a blender combine butters, milk,syrup, coconut oil, vanilla , and flax/egg. Blend on medium until mixture is combined and creamy. Add in baking flour, oat flour, and sea salt and blend to combine. Stir in chopped chocolate and pulse a few times to combine.
Lightly grease a cast iron skillet with coconut oil. Spread cookie batter into cast iron skillet and dot with remainder of chopped chocolate bar. Sprinkle with a pinch of sea salt.
Bake cookie on the grill or oven for 18 minutes, or until edges are lightly browned. Turn oven and cook an additional two to three minutes – keep an eye on the cookie so it doesn’t burn.
Remove from oven, cut into slices or eat with banana ice cream!
Word of the Day – piernas – legs
Tip of the Day – Man, we don’t like it and don’t want it, but gotta face our limitations, huh?
Press “subscribe” to get these recipes in your inbox. It’s free!”