A few weeks ago I got to go to a huge MEGA Les Mills event in Arlington. It was a total blast. Basically it is an event where all the master instructors from New Zealand come, as well as all the national presenters for all of the Les Mills programs, and instructors come from all over the country..(and world) to work out all weekend and learn from the best of the best. It was cram packed and a test of my preggo endurance but I would not have missed it for anything.
Hmm...let's see here, what else is new. We started our baby boy's registry :) YAY so exciting. And we get to leave for Scotland on Wednesday to go my gorgeous sister-in-law's wedding. I am so beyond excited to get there, and LET THE CELEBRATING BEGIN!! It will be so nice to get to see family AND...I get to wear sweaters!!! Bring on the cool rainy weather please.
I thought it would be a good idea to post some recipes on here as I come across...or crave them :) I have never really been one for sweets, give me salty any day, but my baby boy here likes the occasional sweet from time to time. Eating healthy is really important to me, so it is nice to find recipes that feel like a splurge but in moderation are the perfect fix. Here is a recipe for some yummy cookies that my hubby likes.
HONEY OATMEAL-RAISIN COOKIES
*I found this recipe on the food network website from Ellie Krieger
INGREDIENTS:
- Cooking spray
- 2 tablespoons unsalted butter, melted
- 1/4 cup canola oil
- 1/2 cup honey
- 1 large egg
- 1/4 cup smooth unsalted almond butter
- 1/2 teaspoon vanilla extract
- 1/4 cup nonfat dry milk
- 1 cup whole-wheat pastry flour (or 1/2 cup each all-purpose and whole-wheat flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 3/4 cups rolled oats
- 1/2 cup raisins
DIRECTIONS:
Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days.
NUTRITION:
Per cookie: Calories 100; Fat 5 g (Saturated 1 g); Cholesterol 10 mg; Sodium 45 mg; Carbohydrate 13 g; Fiber 1 g; Protein 2 g
Ohhhhh and last but not least some updated belly pics....
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| I believe this was 20 weeks (just shy of 21) at the Les Mills event in Arlington. |
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| 22 weeks :) |
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| This baby be bumpin!! |
Well that is it for now, hopefully I made up for the lack of posting!! I will try and not wait so long till the next time.
-Chels
