Oversleeping.

Happy Wednesday y'all!

Now, I only know that it is 8 a.m., but seriously, I woke up late this morning. You see, the past couple of nights I have had trouble sleeping. So, last night around 7, when my allergies were acting up, I decided that it would be ah-mazing to take a 24-hour antihistamine. Oh, it was ahmazing as in it knocked me from the living room, all the way to my bed...off to la la land. The upside: I had a better sleep. The downside: oversleeping. 

Mom and I had planned to run this morning at 6, seeing as she had an early meeting for work and I had to study for school. Well, because of my genius idea to take the "knock you flat on you a** pill," our plans were derailed. I woke up at 5:55, scarfed some breakfast, as if I were still going to go for a run. What is wrong with me? Anyway, no run for the momma and I. It irritates me waking up later than usual, however, at the same time, it's kind of bittersweet. 

You see, the other bright side to this, is that I did the bike trainer this morning which gave me the chance to multi-task. For example: do some hill intervals, ride steady, study eye, ear, and sheep's brain (yes, sheep's brain) for anatomy lab exam, do more hill intervals, go over lesson plan for work, watch Boy Meets World, more hill intervals...wait, an hour has already passed? Whoa...time flies. 

Now, I am dressed and enjoying my coffee before school . Not, a bad way to start the day. So, maybe I should say "thank you" to that antihistamine medication, thank you for giving me a "break." Haha! 

Let's talk about something that is totally out of character for me: doing things on the fly, you know...impromptu...no plans, whatsoever. 

Well, I have been trying to wing things, so to speak, round' these here parts lately, you know...have NO PLANS...? What? This is totally unheard of! It's working out quite nicely if I may say so myself. 

Especially in the cooking and baking department.

For example: 

These cookie...err...macaroons

yea, they were not planned

 they just kind of totally...happened.

I had a craving, threw some things in a bowl and...

bada-bing!

Pure, unplanned bliss.

I could definitely get used to this.

Dark Chocolate Chip Macaroons (GF/V):

Ingredients:

1/2 c. raw coconut sugar (you could use packed dark brown sugar)

2 T. almond flour

1/4 c. unsweetened, vanilla almond milk

2 T. agave nectar

1 t. pure vanilla extract

1/4 c. coconut flour

1 1/2 c. unsweetened, shredded coconut

pinch of salt

1/2 c. dark chocolate chips (I used Ghirardelli, 60% cocoa)

Instructions:

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a large bowl, combine the sugar, almond flour, almond milk, agave, and vanilla extract. Mix until smooth.

3. Stir in the coconut flour, coconut, and salt.

4. Fold in the chocolate chips.

5. Scoop the dough out by heaping tablespoonfuls onto the prepared baking sheets.

6. Bake for 10-12 minutes, or until golden brown around the edges. Let cool completely on baking sheet before eating! That is...if you can resist!

Makes 16 macaroons. 

MANGIA!!!