A magical thing happened this week… It was like a switch flipped to the upright, holiday position. You see, the ENTIRE month of November I was all Scrooge McDuck with better eyebrows and ba-hum- bugging out but I knew some holiday baking needed to commence so I forced myself. Adulting.
Isn’t it amazing how one day can change from the next? Walk with me. So let’s take Thursday for instance. I ate, umm, roughly enough to choke a competitive eater, drank to my usual limit (the bar is higher as I am single and therefore my tolerance is extra large) and I failed to hydrate…
It’s truth time everyone; I almost never make the same recipe twice. I know. It’s like, the worst. I go on and on about the majestic meals I create and how they are going to taste so good they’ll make ya wanna…ya know. Shoop.
Gluten free and low carb isn’t healthy enough nowadays so I’m just putting vegetables in everything. *shrugs*
It’s two (TWO!!!!) cookies. It’s fat scoops of ice cream. It’s a handheld dessert that can satisfy both your sweet and creamy cravings and chewy chunky ones. Oh, and duh, it’s super healthy and free from the evils of gluten and straight up sugar carbs.