Vegan Jackfruit “Pulled Pork” and Baked Rutabaga Fries

Howdy!  We have been so spoiled with sunshine-y early Spring days here in Portland and it has been hard to sit at a computer and write a blog post!  I don’t know what I would do if I was still in school 🙂  Nick and I have also dived head first in to hunting for our first home and that has been incredibly time consuming!  Despite its ups and downs so far, I think it has been interesting for both of us to take stock of what is important to us (location, bedroom sizes, yard size, amount of work the house needs, etc) and where we are willing to be flexible.  More to come on that in the near future!

The other night, we tried out a vegan “pulled pork” recipe I have seen floating around the internet and paired it with baked rutabaga fries.  I was prompted to try it after stopping by our local Asian Supermarket, where I found young Jackfruit in a can.  Jackfruit is a native fruit to parts of South and Southeast Asia and is related to the Mulberry family.  It is low in calories and rich in:

  • Vitamin C
  • Vitamin B6
  • Potassium
  • Calcium
  • Iron
  • And the seeds are high in protein

You can purchase Jackfruit whole or in cans – I have seen canned versions that are ripe in syrup or young in brine.  For this recipe, make sure you grab the canned version of young Jackfruit in brine.

Now on to rutabaga!  It’s not the prettiest vegetable, but this root is nutritious just the same.  It is also low in calories per serving and provides:

  • Potassium
  • Vitamin C
  • Magnesium
  • Folate
  • Calcium
  • Phosphorus
  • Fiber
  • Thiamin
  • Vitamin B6

When roasted, a rutabaga has a texture similar to a roasted potato, making it a great alternative/option for healthier French fries!  Throw a chopped rutabaga in the oven while you prepare your pulled Jackfruit or other burger, and you won’t have to put too much thought into your side dish.

Since becoming pescaterian several years ago I have not craved meat, although I have heard of many people who do crave it.  I have never really been a fan of the texture of meat so I think that is why I don’t miss it.  However, if you are one of those people that miss the texture, OR you are cooking in a combo vegetarian/meat eating household like we are, OR you just want to find more fun ways to incorporate plant based meals into your dinner rotation, this is the next recipe for you to try out!

As I mentioned above, there are several versions of this recipe featured on fabulous blogs, but I used this one from the seriously beautiful blog Blissful Basil.

We served the pulled jackfruit on cabbage with grated carrot and avocado and a side of rutabaga fries.  A super veggie-filled, gluten free plate that tasted like good ‘ol diner food!

Vegan “Pulled Pork” Recipe

Serves 3-4

Adapted from the Blissful Basil

Ingredients:

  • Olive oil (about 1 tablespoon)
  • 1 can of green, young Jackfruit in water or brine
  • 1 small onion, diced
  • 1 clove of garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1/2 cup BBQ sauce (we used Trader Joe’s Organic Sriracha and Roasted Garlic BBQ Sauce – a recent favorite find!!)
  • 1/4 cup water
  • Buns, cabbage, romaine – whatever carrier you would like to transport the goods to your mouth!

Method:

  1. Preheat the oven to 350*F.
  2. Saute the onion and garlic on a skillet over medium heat with olive oil until tender (about 5-7 minutes)
  3. Drain and rinse the Jackfruit in a strainer.  Cut the harder, triangular tip from the Jackfruit pieces and discard the core.
  4. Mix the chili powder, cumin, garlic powder, cayenne pepper and brown sugar in a bowl.  Toss in the Jackfruit flesh and coat the pieces well.
  5. Add the seasoned Jackfruit to the skillet and saute for 5 minutes.
  6. Whisk the water and BBQ sauce together and add to the skillet.  Cover and simmer for 20-25 minutes or until tender.
  7. Remove the lid and use two forks to shred the Jackfruit a bit.  Let it continue to simmer uncovered for about 10 minutes, or until the BBQ sauce is reduced.
  8. Spread the Jackfruit on a parchment paper-lined baking sheet and stick in the oven for 20 minutes.
  9. Enjoy on cabbage (or buns) with toppings of choice.  We used grated carrots and avocado.  The Blissful Basil recommends pickled red onion, which sounds amazing!

Rutabaga Fries Recipe

Serves 3 (depending on side of rutabaga)

Ingredients:

  • 1 large rutabaga
  • Olive oil
  • Salt and pepper to taste

Method: 

  1. Preheat oven to 375*F (if roasting at the same time as the pulled Jackfruit, it’s fine to cook at 350*F, they will just take longer so put the fries in first)
  2. Peel and chop the rutabaga into long rectangles (or whatever shape you like your heart desires)
  3. Toss on a baking sheet with olive oil, salt and pepper.  These are also great seasoned with rosemary, thyme, or add some spice with cayenne or smoked paprika!
  4. Bake until lightly browned and crispy – about 30-45 minutes depending on oven temperature.

Traveling Healthy

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Traveling is one of my favorite activities.  I love exploring new places or revisiting places I have loved in the past.  I love being surrounded by unfamiliar sights, sounds and smells.  I also love trying new food and taking a peek into the daily lives of other people experiencing a different culture, locale, environment than the one I currently inhabit.  However, there is a part of the healthy, fit-minded me that feels slightly uncomfortable with the thought of leaving my routine of knowing exactly what, how much, and when I am eating and when I will squeeze in my workout.  This feeling stems from the fact that I have spent so much time and energy focused on getting in to the best shape of my life and there is a small fear that all of that hard work could disappear over the course of my vacation.

First, I want to clarify that I believe we should let go of rigid thinking while traveling (and in life in general, but that’s another post! 🙂 ).  It’s ok to taste and try everything or have days of complete rest where you don’t leave your beach side hammock (the dream, right?).  It’s also ok to completely forget about your fitness goals while on vacation.  The definition of vacation is a period of suspension of work, study, or other activity, usually used for rest, recreation, or travel; recess or holiday, which definitely includes turning off that 5am alarm clock that wakes you for your daily workout.  Where vacation mode becomes a concern for me is when I return home.  If I have completely gone buck wild on a trip, I find it a little difficult to get my mind back in the game when I get home.  It’s so easy to continue vacation mode – eating out often, sleeping in instead of working out – if I haven’t kept my goals in mind while I was away.  Your health and fitness shouldn’t consume you or your ability to explore the world, but here are 5 simple tips to help you stay on track while you are away from home.

Tips for healthy traveling:

1. Pack food for the road

The transportation to your destination is one of the best ways to start a trip off right.  If you are on a road trip, pack as many healthy snacks and meals as possible.  Nuts, homemade granola bars or bites, and fruit (dried and fresh) make excellent munchies for the road.  You also have the option of packing salads or sandwiches for meals along the way.  This not only saves on calories, but you will save major cash if you aren’t eating fast food or snacking at gas stations.  I’d rather use that money for a couple of better dining experiences, admission to a national or state park, or some other adventure I come across 🙂

The same applies for flying, but you may be limited in baggage space.  Still, make some room for a few snacks for the flight.  The snacks available on planes are often full of sodium, artificial flavorings, and other nasty chemicals and they aren’t even filling.  You can also pack a whole meal if you want.  There aren’t security restrictions on the food you bring, it just cannot be over the limit for liquids (so no water, juice, etc).  Last week, I took a short flight to Santa Barbara and packed an apple with cashew butter and Shakeology.  To get through security, I put the Shakeology powder in a shaker cup and filled the cup with water once I got to the terminal.  Easy peasy!

Snacks and book - perfect carry on items.

Snacks and a book – perfect carry on items.

2.  Adapt your accommodations to your routine

Once you arrive at your destination, seek out ways to adapt your accommodations to your routine.  If you are staying in an Airbnb, hotel, hostel, or family home that has space in the fridge to store food, go grocery shopping for snacks and meal items.  This is also another money saver.  When Nick and I traveled to Japan in 2013, we moved around to many hostels and didn’t really have access to a kitchen most of the time.  However, on the nights that we did we purchased breakfast items and made food before heading out for the day.  You can also do this for lunch and pack a meal for when you are on the go.

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To get your sweat on, you can pack work out DVDs that don’t require equipment.  DVDs take up very little room in your bag and you can pop them in to your laptop or a nearby TV to get your workout in.  I love to pack PiYo on trips because it is low impact so I don’t have to worry about jumping on unfamiliar floors (oh hello, neighbors!) and it doesn’t require much space.  Last week, I did PiYo on my grandmother’s porch.  Running is also an exercise that doesn’t require much equipment aside from your clothing and you get the extra sight seeing in too!

3. Choose according to your goals at restaurants

Grabbed Backyard Bowls for lunch with my cousin last week!

Grabbed Backyard Bowls for lunch with my cousin last week!

When eating out, be conscious of what you are ordering.  Like I said before, you don’t have to continuously be thinking about how each meal will affect your muscle definition.  On the other hand, it is totally possible to eat healthy at restaurants.  It is up to you and your goals for your fitness/health and your vacation.

4. Skip the rental car and get active

Skip the rental car and walk as much as possible.  I love walking and taking public transportation everywhere when traveling because it is an awesome way to take in the sights and live like a local.  The added bonus is the extra exercise you get!  You can end up walking several miles each day while taking in the sights of your destination.  You can also seek out adventurous ways to explore the area: If you are somewhere tropical rent a kayak or stand up paddle board.  If you are near mountains go hiking or rent snow sport gear.  You get the idea – just get out there and be active and you won’t need to worry one bit about your missed work outs!

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5. Relax and enjoy yourself!

This is the most important step.  You spend the majority of your time on the grind: working out, eating clean, working and paying bills, taking care of family, maintaining your home….the list goes on and on.  You are now on vacation!  I think the mental health benefits of taking time to actually relax outweigh the benefits of you continuing an intense exercise regimen.  Unless you are in the middle of training for a race, you should be able to skip a day or two…or seven…and it won’t be the end of the world.  Stick to your goals the best you can and you’ll feel refreshed and ready to hop back on that horse when you get home.  🙂

Happy travels!

Scotti Leona

Ground Mushroom Tacos

Nick and I have an interesting and evolving balance of eating preferences in our house.  Nick is allergic to peanuts and other related legumes, such as lentils, garbanzo beans and soy.  (Thankfully, this allergy doesn’t include all nuts or beans!)  He also appears to have an intolerance to gluten so we are cutting that out.  He eats meat and I occasionally eat fish, but prefer to eat vegetarian the majority of the time.  So we have a range of things to balance around meal times, from allergies that could cause death, intolerance that causes discomfort/illness, to preferred eating styles.  Although it sounds really complicated, it doesn’t have to be and we have found ways to make it work.

By default, Nick eats mostly vegetarian and will occasionally buy chicken, ground turkey, and occasionally sausage to have with dinner or lunch throughout the week.  I will also make foods he can’t eat, like lentils or very occasionally tofu, to have for lunch or dinner when he isn’t home.  To save time and money, however, the majority of our meals are comprised of ingredients we can eat.  The meat/no meat thing is easy and I think we have gotten really good at that.  What is proving to be a little more tricky is our new conversion to little-to-no gluten.  It’s only tricky at this point because we have quite a bit to learn, particularly around gluten free baking.  For example, I excitedly purchased a large bag of gluten free all purpose flour and thought, “well that was an easy switch.”  That weekend I made some waffles with it and after one bite Nick asked what type of flours were used (his body reacts quick!).  I looked at the ingredient list and the first one listed was garbanzo bean flour!  Doh!  So begins the process of learning the many different flours and how they work…more to come on that!  Do you have multiple eating styles to balance in your house?  I’d love to hear how you do it 🙂

Mushroom Tacos, scottileona.com

One favorite recipe of ours that is both gluten free and vegan is Ground Mushroom Tacos.  The texture and flavor of the ground mushrooms is similar to ground beef, so these are great for those meat eaters that like their textures!  🙂  Furthermore, mushrooms can act has a faux meat in so many instances (think portobello burgers, mushroom gravy with biscuits, and mushroom marinara sauce) without soy.  They are also quick to prepare and this recipe will have dinner on your plate in 30 minutes or less, making it an ideal mid-week-stressed-to-the-max dinner.  Mushrooms also boost a great number of health benefits, including:

  • Naturally low in calories, sodium, fat and cholesterol
  • Rich in B Vitamins
  • Antioxidants
  • Fiber
  • Only vegan, non-fortified source of Vitamin D (important for those of us dwelling in the Pacific Northwest!)

We also topped our tacos with healthful veggies, including kale, grated beets and carrots, and avocado.  Serve them with beans you cooked over the weekend to save time and add protein.  YUM!

Ground Mushroom Tacos, scottileona.com

Recipe

By Scotti Leona

Makes 5 tacos (Serves ~2)

Ingredients:

  • 1/4 red onion
  • 4 oz mushrooms (any kind will work, I used shiitake because that is what came in my CSA)
  • Cumin
  • Oregano
  • Salt and pepper
  • 5 corn tortillas
  • Kale
  • Carrots and beets, shredded
  • Avocado

Method:

  1. In a pan, saute the onion in coconut oil until softened
  2. Pulse the mushrooms in a food processor until finely chopped
  3. Add the mushrooms to the onion and continue to cook a little
  4. Add the cumin, oregano, salt and pepper, and if you want a little spice, throw in some paprika or chilli powder
  5. Divide the mushrooms among warmed tortillas and top with carrots, beets, kale and avocado (or whatever you want!) 🙂

About Me 2.0 – or – Why am I still blogging?

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When I started this blog, I was a full time graduate student and was working full time while trying to find balance.  I found that focusing on my fitness and health was the best way to take care of myself during stressful times.  It caused me to create set aside time for self care, whether that was an hour workout or hiking on my (very limited) days off.  I also began learning a ton about nutrition and eating well, which was partly inspired by the heath conscious, farm-to-table values of the city I had just moved to.  Taking the time to focus on my physical health had an incredible effect on my mental health.  When I moved to Portland, I was overweight, anxious and depressed – and I was furthering my education in a field that could perpetuate those problems if I wasn’t consciously looking for ways to combat them.  By the time I finished graduate school in February 2014, I was no longer experiencing depression or anxiety, I was 35 pounds lighter, and I was training for my first marathon!

As I began to change my habits, people started noticing and asked what I was doing.  I started sharing my meals on Instagram and Facebook and told people about new ingredients I was trying.  I would post about when I would squeeze in a workout during an extremely long day.  With the desire to talk more about what I was learning and cooking, I started this blog.  I wanted to show that even though I was swamped with school work and trying to make ends meet financially, I was still able to change my eating and focus on my physical health.  I also wanted to promote a healthy lifestyle as a way to improve mental health.

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So, now I am done with school.  I work that regular 9-5 and don’t have tons of school work to do when I get home each day.  I have thought about whether the original intent of this blog is still relevant with my new way of life and whether I am still a busy girl getting fit.  After some thought, I have ultimately decided that yes, it is still relevant.  My work is stressful, my days still feel hectic and are often longer than 8 hours.  I am still really busy outside of work too, maintaining my relationship with my partner, family and friends, and finding time to take care of myself.  I am still striving to improve my health and become to best version of me in all areas.  I am still not rolling in the dough so I need health and wellness to fit within a budget.  I am nowhere near perfect.  I eat cupcakes when they are delivered to my work.  I drink lots of wine when hanging out with my girlfriends and some Fridays, Nick and I are just too exhausted to do anything for dinner except order a pizza.  I want fitness, health and wellness to fit into a realistic, “everyday person’s” lifestyle.  And I want to talk about how that can be possible.

In 2015, I am re-committing to this blog and I hope to learn as much as I can about the art of blogging to bring you better posts about recipes and wellness tips.  To start off, I am completing the Blogging 101 training hosted by WordPress (I am already behind on assignments – typical for my learning style!  I’ll always be a procrastinator!).  This year, you will find more posts with:

  • Recipes
  • Tips and tricks on preparing healthy meals for yourself and your family
  • Ways to fit fitness into your everyday life
  • Suggestions on how to create overall balance in your life so you always feel fulfilled
  • Plus some recaps of our adventures in the Pacific Northwest and beyond 🙂

Perfectly imperfect.scottileona.com

I look forward to meeting more people who are interested in similar topics, so please reach out!  My email is scottileona@gmail.com 🙂

Resolutions | 2015

Meant to be

So here we are!  2014 is rapidly coming to an end and we are facing the excitement of a new year.  I really like New Years.  I like the surge people feel to let go of the past and place hope in the future.  There are few times throughout the year where it is so common for people to evaluate what they want in their life and actually make a list of changes they want to make.

Interestingly, there are some themes among the New Years Resolutions that thousands of people make every year.  Some of the most common resolutions are:

  1. Lose weight
  2. Quit smoking
  3. Save money and get out of debt
  4. Learn a new language or skill
  5. Be more environmentally friendly
  6. Volunteer more or give to a charity
  7. Travel
  8. Be less stressed

Sound familiar?  I know I have set some of those same goals before.  Wanna know why they are so popular?  Because they are great goals!  They are all about focusing on yourself, improving your health, expanding your mind, getting your finances under control and giving to others.  This list shows me that most people want to be an overall better person each year and that is really inspiring.

Unfortunately, studies have shown that only 8% of people accomplish their New Years resolutions over the next year and only 46% of resolutions make it past June.  I was told by a coworker today that they do not set New Years resolutions because they don’t stick to them and it just makes them feel bad.  Why are New Years resolutions different from the goals you may set in say, April?  Or August?

Don't figure it all out

There is so much pressure associated with New Years resolutions.  It must be the hugeness (that’s a word right?) of the entire year ahead.  Maybe we feel like, because we have 12 months to accomplish these goals, there is no excuse not to achieve them.  And given the amount of time ahead, we set HUGE goals – losing weight and managing your finances are no small tasks.  We become so overwhelmed with excitement for the possibilities that we create overwhelming expectations for ourselves.

Setting huge, overwhelming, scary goals is so good for the soul.  I think we need to set goals for ourselves that stretch our imagination for our lives, for who we can be.  The New Year presents this amazing opportunity to really become a new person.  This is who you were in 2014, and the New Year just screams this is who you can be.  What we have to remember, however, are the many small steps that are required to achieve huge goals.  And we need to appreciate every step of progress we make toward those goals, no matter how small.

So if you want to lose 15 pounds in 2015, remember you have to lose 1 pound first.  Celebrate when you clean out your cabinets and fridge and replace junk food with fresh produce.  Heck, celebrate the ONE day you swap those chips for an apple.  Those are all steps toward a healthier you and need to be honored.  And on December 31, 2015, if you haven’t lost 15 pounds, but did lose 7 – C E L E B R A T E.  You made some changes and started down a path that you wanted to go down.

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New Years does not need to be your only opportunity to set huge goals.  You have 364 other amazing days to evaluate your life and reflect on what you want.  Take time throughout the year to look back at your New Years resolutions and decide if those are still goals you want to accomplish.  How do they fit into your life 4 months later?  If they still capture what you want to achieve, take a look at how far you have come.  If you haven’t even started those small steps necessary to begin a resolution, take a hard look at what’s stopping you.  Remember why you set that goal in the first place.  And most importantly, be kind to yourself.  Be gentle when life throws you curve balls and you have to let go of some things in order to cope with more pressing matters.

You’ve set huge resolutions for yourself because you deserve to achieve AMAZING things this year.  I wish you the very best tonight, tomorrow, and always and I can’t wait to hear about what you have planned for 2015 ❤

scottileona@gmail.com

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Stuffed Poblano Peppers with Amaranth

A few months ago, I discovered amaranth at my local food co-op and decided to give it a try.  I had read about this lovely little grain in the Thrive Energy Cookbook by Brendan Brazier and I first tried it out as a rice substitute in this stuffed poblano peppers recipe.

Amaranth

Amaranth is a tiny grain that looks a little like quinoa and packs a serious nutritional punch.  This gluten free grain contains:

  • Three times the average amount of calcium
  • Iron
  • Magnesium
  • Phosphorus
  • Potassium
  • Vitamin C – Amaranth is the only grain documented to contain this!
  • Complete protein

I love amaranth because it cooks up quick and is super versatile.  In addition to using it as a substitute for rice, you can make it into porridge and eat it for breakfast!

To cook amaranth, rinse 1 cup under cold water.  Boil 2 cups of water on your stovetop and add the amaranth.  Reduce the heat and simmer for about 20 minutes, until the water is absorbed.  To make a thicker porridge-like consistency, use a 1:3 grain to water ratio and mix in desired spices.

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Stuffed Poblano Peppers with Amaranth

Serves 2

Ingredients:

  • 2 poblano peppers
  • 1 cup cooked amaranth
  • 1 cup cooked pinto beans
  • 1/2 cup corn
  • 4 green onions, chopped
  • Sharp cheddar cheese, grated (omit or use a dairy-free alternative to make this vegan)
  • Avocado, tomato, cilantro and lime for garnish

Method:

  1. Preheat your oven to 350*F.  Cut the peppers in half and remove the stem and seeds.  Brush the peppers with olive oil and place on a baking sheet.  Bake in the oven for 15 minutes or so to soften the peppers.
  2. While the peppers bake, mix the amaranth, beans, corn, cilantro and green onions in a bowl.  Add some cumin, cheyenne, salt and pepper, to taste.
  3. Remove the peppers from the oven.  Fill each pepper with the amaranth stuffing.  Top each with a little shredded cheddar cheese and place back in the oven until everything is warmed through and the cheese is melted.
  4. Serve with avocado, tomato, cilantro and lime.  Enjoy 🙂

Homemade Graham Crackers

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Last month Nick and I attended a birthday bash at Crater Lake for our bestest bud.  Neither of us had ever been there, although it has been on our list since the day we moved to Oregon!  Crater Lake is the deepest lake in the United States.  It was formed around 7,700 years ago when Mount Mazama volcano collapsed and created a large caldera that eventually filled with rain and snow melt.  It is an understatement to call Crater Lake breathtaking.  There are really no words to describe how blue the water is.  I also loved the huge lava rock formations and the trees that surround the lake.

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There is a road that goes around the perimeter of the lake and twice a year the park closes part of that road to cars so cyclists can enjoy it all to themselves!  We enjoyed the 33 mile scenic ride, which included over 3,800′ of climbing, PLUS the 10 mile ride each way from our camp ground that included another 800′ of climbing.  By “enjoyed” I mean our legs and lungs were screaming with each climb.  However, at each break, our minds were BLOWN.  It was awesome in every sense of the word.

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We all took turns preparing the meals for the group and enjoyed a variety of campground gourmet.  The item that really topped my list, though, were homemade graham crackers that my lovely friend Christine brought.  They had a thicker texture than store-bought crackers and were way more flavorful.  An added bonus: we can identify all of the ingredients!  Of course, we took that health train off the tracks by making s’mores with these glorious crackers…but hey, what’s a camping trip without s’mores?

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Christine found her inspiration for these Homemade Graham Crackers from The Post Punk Kitchen, with a few additions and changes.  Below is her recipe.  I can’t wait to make these at home and enjoy as a snack with tea or fruit!

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Homemade Graham Crackers

Ingredients

  • 1 1/2 cups Bob’s Red Mill Graham Flour
  • 1/3 cup turbinado sugar (this adds some extra texture and crunch, you can also use regular sugar)
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 cup oil
  • 2 tbsp molasses
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon extract
  • 1/4 cup milk of choice

Instructions

  1. Preheat the over to 350* F.  Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt.  Make a well in the middle and pour in the oil, molasses and vanilla and cinnamon extracts. Mix the liquid ingredients into the dry until well combined and crumbly.
  3. Add the milk and stir to combine.  Use your hands to knead the dough a few times until it holds together.  Christine recommends if the dough is dry and crumbly to roll out, you can try adding a tbsp or so more milk.
  4. Line your work surface with parchment paper.  Place the dough on the parchment paper and work dough into a rectangle.  Sprinkle with flour and use a rolling pin to flatten out the rectangle until it is about 10 x 14 inches.  The dough should be about 1/8 inch thick.
  5. Trim the edges and cut the dough into 8 crackers.  You may be able to get some more crackers from the trimmed edges, so roll it out and cut them up!  No need to waste good dough, right?  Very carefully transfer the crackers to the baking sheet.  Poke each cookie with a fork a few times.
  6. Bake for 12 to 14 minutes.  12 minutes gives softer cookies, that according to the Post Punk Kitchen, are better for making ice cream sandwiches!  What!  That sounds like something I need to do!  14 minutes gives you crispy cookies.  You decide how you like ’em.
  7. Let cool completely on the baking sheet.

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Nom.  Now let’s go camping!  Oh, wait…it’s winter now.  We can still camp in our living rooms, yeah?  😉