I am finally posting again after a 14 month absence. This year has been absolutely nutty. Both good and bad, as is the case with life. Last May, I not only moved from one city to another, but I also suffered a pretty bad back injury while flying. Being such a health freak and suspicious of surgery in general, I dedicated the year to attempting to rehab my torn discs (L3, L4, L5) through physical therapy and diet. The constant pain was exhausting and my arthritis and inflammation kept flaring up. Finally my orthopedist said that if I wanted to return to flying, a multi-level back fusion was my best option. I was terrified of resorting to this invasive procedure only to find no relief. My year had been filled not only with the constant back pain but also the incredible thrill of creating an awesome snack product and PLACING IT INTO WHOLE FOODS!!!! Yes, against all odds, I successfully placed my Choco-Lentilz Clusters in 4 Atlanta Whole Foods. It is such an incredible accomplishment. I cook for my personal passion and as a way to help others. To achieve the validation that something I created is worthy of being sold in Whole Foods is beyond anything I imagined. I also began cooking for 3 families as a holistic chef. I love it. I not only enjoy creating meals for them, but have enjoyed watching their health improve through plant based eating.
In April, I underwent a 3 level back fusion. I am so thankful to report that I am finally pain free. The surgery has been tough to rebound from. Despite my focus on diet and lifestyle, the fusion has been difficult to work around. It is just a slow process of fusing the hardware to my discs. I am scheduled to begin rehab in July and hope to return to flying by September. While my back injury has been physically and financially debilitating, my professional food business has sprung to life.
The following recipe is one I developed for the sweet daughters of one of the families I cook for. They eat gluten-free and when I first began to cook for them, one of their main requests was yummy snacks that were healthy. While other versions of this recipe can be found on the internet, I tweaked mine a little and added my http://chocolentilz.com of course!!! So this is for Olivia and Cammi….sweet, beautiful girls!
Cookie Dough “Yummus”
|Prep time||10 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Appetizer, Dessert, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- 1/4 cup vegan chocolate chips or Choco-Lentilz
- 4 heaped tablespoons organic coconut sugar
- 1/8 teaspoon vanilla extract
- 3 tablespoons sunbutter or almond butter
- 1 can organic garbanzo beans (drained and rinsed)