Three (or more) ingredient cookies
Before we get to today’s nonsense, I suppose now’s as good a time as any to inform you that I make a cut from anything you buy on Amazon that’s linked here; you pay the same as everyone else and I get some extra rum money.
For example, here is a link to some powered wheatgrass.
To put your mind at ease, know that I will absolutely blow any money I receive on alcohol, you have my word on that.
Prior to my diagnosis of an ear infection – which is pretty much exactly the same because I’m literally getting the drops everywhere but into my ear – I did two things:
- Checked my temperature to make sure I didn’t have either the flu or COVID-19, and
- Checked my blood oxygen saturation levels with an oximeter that’s built into my heart rate monitor. These are super cheap and you should have one about if you do end up getting a fever because COVID-19 specifically targets the lungs.
Your normal oxygen levels should be between 95 and 100%; if you’re dropping below 90%, get to a doctor, ASAP because something’s definitely not right.
It’s a quick and dirty way to differentiate the flu from COVID-19. YMMV when it comes to accuracy.
Actually, if you end up buying a fingertip pulse oximeter, you should also pick up some of that aforementioned powered wheatgrass.
It’s particularly high in macro-and-micro-nutrients, antioxidants, and fiber. It works out to be a few cents per serving and is shelf-stable versus a salad which is neither of those two things.
I mix with juice and it’s pretty good, if not a bit gritty. Who knows how long we’re gonna be stuck indoors? You gotta stay healthy and avoid making dozens of trips to the supermarket.
Speaking of staying healthy, I made some low-carb biscuits and chicken wings yesterday and today I made some some Thai penang goat curry. More on those in another entry, I suppose.
The reason I’m cooking so much is, since I can’t get to the gym anymore, I’m trying, as much as possible, to stick to my low-carb lifestyle, along with intermittent fasting, during this time.
I’ve lost three pounds since this whole thing started 11 days ago.
Anywho, I made a three ingredient cookie I found somewhere; the recipe’s way down below.
Above is what it looks like with just three ingredients, however, I modified and doubled it to make a carb-friendly version, which is also down below.
Baked it on two cookie sheets with parchment paper.
Tried to do the traditional peanut butter crosshatch pattern – see the first three on the upper right-hand corner of the above pic – but it was too sticky.
Instead, I just wet my – incredibly clean and sanitized – thumb and just flattened them out, which are the rest of them.
Came out with a consistency like a grainy fudge. Really good with a cup of almond/oat/regular milk or coffee, alla which I had on hand for various reasons.
Here’s the thing about the carb-friendly version of the cookie – it’s got all three macronutrients: Protein, fat, and carbs.
In fact, peanut butter’s mostly fat: 72% of calories come from fat, 15% from protein and only 13% from carbohydrates. It’s perfect if you want to lose weight and not be hungry.
It also has fiber, both insoluble and soluble versions, which isn’t a macronutrient but is still super important.
While the protein of peanut butter isn’t perfect – it’s low in one called methionine – either version compensate for that with the addition of the eggs, which are rich in methionine.
What I’m saying is, should the world end tomorrow, you should:
- Have a shitton of peanut butter because of alla the above and because it’s shelf-stable, plus
- Make these cookies.
Cause it’s ridic easy and they delish, yo. Get that wheatgrass too.
Gradgirl: (when we first met and watching me eat tablespoons of peanut butter) I read your blog. Man, if people only knew how much peanut butter you actually ate.
Me: I’m pretty sure I’m mostly peanut butter now by weight, if not volume.
1 cup peanut butter
1 cup white sugar
1 large egg
2 cups peanut butter
1 cup erythritol (you could also skip the next five italicized ingredients and just add a second cup of erythritol, which will give you a more cookie-like cookie)
1/4 cup molasses
1/4 cup white sugar
1/4 cup coconut crystals
1/4 cup honey
9 drops stevia
2 large eggs
1/4 teaspoon vanilla (also optional)
For both versions, 350 degrees for 11 minutes.
If you put in molasses, it should look exactly the same colour as pumpkin pie, the filling at least.
You could also do straight erythritol instead of alla the other sugars but note that there’s a sizable chunk of humanity that have GI issues with it. I’m not one of them but you have been warned.
Location: you guessed it – a still almost empty UWS apartment building
Mood: inebriated and fulla goat curry
Music: something ’bout you that’s got me dazed and confused (Spotify)
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