“Because I Wanted One” Cookies

When it comes to being an intuitive eater, the holidays can be especially difficult. Part of it is from our own struggles, but another factor is peer pressure. While you are working on replacing negative food connotations in your head with a neutral outlook, others are still trapped in the good food/bad food mentality.

For example, cookies are bad for you because they are a dessert, have sugar, chocolate, potentially multiple forms of fat in them (you’ll probably gain 20 pounds overnight from eating one)… while salad is good, because it has vegetation in it.

I struggled with feeling guilty for eating food since high school. I could never just eat something for the pleasure of it. Getting fat haunted me and new forms of diets were a way of life (surprise that none of them ever stuck).

These cookies are symbolic of my determination to become an intuitive eater. There’s always a tinge of guilt when I eat candy because, in my mind, it’s a “bad food.” Not anymore! I took my favorite candy, Almond Joy, and made them into a cookie. Why? Because I like Almond Joys, I like cookies, and when I have the inkling to eat one… I’m not going to deprive myself.

For the rest of this holiday season, practice challenging negative, rigid beliefs that come into your head about food. Listen to your body’s signals and go with them, “whether they are biological, pleasure-based, or self-protective.” (Intuitive Eating, pg. 105) 

 

“Because I Wanted One” Cookies

Ingredients:

2 cups sugar
2 cups oil (coconut)
2-3 eggs
4 cups flour
4 tsp baking soda
1 tsp of almond extract
1 tsp salt
1 cup of coconut
2 oz of almonds, crushed
24 oz Ghirardelli 60% cacao bittersweet chocolate baking bar, chopped

Directions:

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In a big bowl, combine sugar, coconut oil, and almond extract. Mix the ingredients together. Add the eggs one at a time, beating well to thoroughly mix.

 

 

 

 

 

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Combine the dry ingredients in a separate bowl. Gradually add the dry ingredients to the liquid mixture. Stir well with gumption and endurance.

 

 

 

 

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Blend in the coconut. Form into 3/4″ balls and roll in sugar.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Place on ungreased cookie sheet 2″ apart. Bake at 350 degrees for 10-12 minutes.
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Let Cool.
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Melt 24oz of Ghirardelli chocolate baking bar in the microwave (30 seconds at a time; stir in between). Add the chopped almonds to the melted chocolate.
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Dip the cookies halfway into the chocolate and place on wax paper.

Clean as you go.

Intuitive Eating Exercise: Start a food journal.

“Sometimes simply noting the time of day and what you ate can give you some interesting clues about what drives your eating. Or note your thoughts before and after you eat. Do they affect how you feel? Does how you feel affect how you behave or eat? If so, how? Consider this one big experiment, not a tool for judgment.” –Intuitive Eating, pg. 102

 

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