Sunday Seven #7

Seven of my favorite things from this week...

1. These coconut flour pancakes have by far been my favorite food item this week. It would probably be embarrassing to admit how many times I have eaten them, but they're so good and so easy to make that I can't seem to stop myself! Let alone paired with Walden Farms pancake syrup talk about total indulgence without the indulgence because it's completely guilt free! I'll take another plate of these bad boys please!

2. I technically stole this from Sam's Friday Favorites this week, but it's WAY too good not so share again! A mother and her five-year-old son Josiah were eating a waffle house when he noticed a homeless man. If you haven't seen/heard of the story yet I don't want to ruin it for you, but Josiah demonstrated an act of selfless love that may just bring you to tears. If you haven't seen the story yet you most definitely should watch it here because it is so beautiful and powerful <3

3. Yesterday I went to my first piyo class with my cousin and holy cow it's so much fun! It's a killer workout and you're continually moving so you don't have time to notice how much time has flown by. A fitness studio opened up not far from my house so we have been trying as many of their classes as we can and it's been a blast! I most definitely want to do piyo again, but I will not spend two hours lifting and do cardio at the gym beforehand. 

4. AMERICAN PHAROAH!!!!! If you have no idea what I'm talking about turn on any news channel today and you will find out! Last night at the Belmont Stakes American Pharoah ended the 37 year Triple Crown drought and became only the 12th horse to join the exclusive club. Last year California Chrome came close, but lost at the Belmont Stakes because it is the longest track at 1.5 miles. Watching the 2.5 minute race last night was amazing and beyond exciting. You can read more about American Pharoah and see pictures from the race here.

5. This one goes out to my family and coworkers! These triple chocolate cookies were definitely a hit with everyone who tried them and it didn't take long for them to evaporate. 

6. If you're looking for a tasty dessert but are watching your macros this may be more your style! This microwave cake is only 105 calories contains only 16 grams carbs, 2 grams of fat, and 11 grams of protein. Did I mention it's double chocolate and peanut butter combined?! Umm yeah, anyone feel like cake for breakfast?

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7. Pittsburgh! I am so beyond excited about this one! I finally have a long weekend in July and I will be going to see the one and only Sam and Amanda in Pittsburgh!! EKKK!!! If you have any fun things to do, places to eat (with gluten free options please!!) or just tips in general let me know! I'm a Pittsburgh Penguin girl so I am so excited to drive out there and see Consol Energy Center in person (hockey nerd alert)!

Triple Chocolate Cookies (Death By Chocolate Cookies)

There's a song about how great Friday is (the song isn't great but still...) how come there isn't a song about how epic the weekend is?! Saturday is WAY better than Friday in my books! 

Anyways, Happy Saturday! I always try to make time for baking on the weekend because I love making treats for other people. I have been making treats and bringing them in to my coworkers who never complain about having goodies in the office. I try to stress everything in moderation. Although personally I don't like sweets, I firmly believe if you eat healthy and workout regularly, then there is nothing wrong with having an occasional treat. Of course I bring healthy treats in too- and often no one knows there are healthy swaps (mwhahaha)! 

These cookies have by far been the favorite I have brought in so far. One of my friends nicknamed them "Death By Chocolate" cookies because they're loaded with chocolate. My family was sneaking cookies while they were cooling until finally I started guarding them because my whole batch would have disappeared! The only downside to asking your family to be taste-testers :) If you make these cookies for work you are sure to make a zillion friends at the office, plus they're great for treats for BBQ's, picnics, or any fun occasion!    

Triple Chocolate Cookies (AKA Death By Chocolate Cookies)

• 2 cups all purpose flour
• 1/4 cup Hershey's special dark cocoa powder
• 1 package Hershey's instant chocolate pudding mix
• 1 teaspoon baking soda
• 1/4 cup sugar or stevia
• 3/4 cup brown sugar
• 1 cup semi-sweet chocolate chips
• 7 oz. Hershey's milk chocolate chocolate bar, chop into small chunks
• 3/4 cup butter, if using sticks soften the butter but do not melt butter
• 2 teaspoons vanilla extract
• 2 eggs

In a mixer on a medium speed beat together butter, sugar, brown sugar eggs, and vanilla until combined.

Add the pudding mix and cocoa powder into the mixer and scrape down the sides of the bowl. Mix on a slower speed until combined.

Scrape down the sides of the mixer and add in flour and baking soda. Mix on low-medium speed only until combined.

Again, scrape down the sides of the mixer. Add chopped chocolate bar and chocolate chips into the bowl. Mix on a LOW speed only until combined, you do NOT want to over mix the dough. 

The dough needs to be chilled to stop the cookies from running and spreading during baking. You can scoop the dough into cookie balls and chill on the cookie sheets or you can place the whole mixing bowl in the fridge to cool- I found it was easier to scoop the cookies and then chill the dough as the dough is a bit harder after chilling.

Chill the dough for 1.5-2 hours or chill overnight. It is SUPER IMPORTANT to chill the dough!!

Preheat the oven to 350F degrees.

Line a baking sheet with tin foil or parchment paper and spray with nonstick cook spray or coconut oil or use a baking liner.

Using a tablespoon scoop one heaping tablespoon of dough onto the baking sheet. Repeat until dough is gone. You should get 25-30 cookies. Remember to leave a little space between the cookies as they will get a bit bigger when they bake.

Bake for about 12 minutes until the edges are firm. You don't want to over bake the cookies, which is easy to do because the cookies are dark. Every oven is different so keep an eye on the cookies. 

Allow the cookies to completely cool before storing them. I took them to work on a paper plate covered in tinfoil and they evaporated in about 2.5 seconds! 

Coconut Flour Pancakes - Low Cal, Low Carb. Low Fat, High Protein, Gluten Free

HAPPY FRIDAY!! It's almost the weekend so what could be better, it actually being the weekend but nonetheless it is FriYAY! There is so much to be excited about this weekend! The weather is supposed to be gorgeous, the temperature is darn near perfect, AND you can eat delicious pancakes without breaking the calorie bank- what?!

I. Love. Pancakes. My pancake addiction runs deep, but I've had a hard time finding a gluten free pancake that I really like. I refuse to make the stuff out of a box because lord knows what's actually in those and sadly I've yet to find a restaurant nearby that serves gluten free pancakes. 

During last weekends downpour I started experimenting in the kitchen with different flours to make the perfect pancake. After trying a number of different flours I landed on coconut flour. Coconut flour is unique because it's a really absorbent flour. Simply put you cannot substitute all-purpose gluten free flour for coconut flour it just doesn't work. These pancakes are fluffy, moist, and absolutely everything pancakes should be! This recipe is a single serving, but it is easily double or tripled to make more. Happy Friday and pancake on my friends! (P.S. don't forget to tag me or use #thesimplelife on instagram so I can see your creations!)

Coconut Flour Pancakes

• 2 Tablespoons coconut flour 
• 1 tablespoon zero calorie sweetener, I used stevia
• 1/8 heaping teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4-1/2 teaspoon cinnamon, more or less to taste
• 1/4 cup unsweetened vanilla almond milk
• 6 Tablespoons egg whites (or 1/4 cup plus 2 Tablespoons), or 1 Tablespoon egg replacement mixed with 4 tablespoons water
• OPTIONAL: add ins of choice- blueberries, chocolate chips, etc.

In a small mixing bowl combine all ingredients. 

Use a spoon or whisk to stir all ingredients together until the mix becomes thick. This will take a little bit so be patient.

Spray a skillet with nonstick cook spray and heat to medium.

When the skillet is ready drop about 2 Tablespoons of pancake mix onto skillet. 

Allow to cook for about 1 minute and check the underside of the pancake using a spatula. If it is light brown flip it and allow it to cook for about another minute. If it's not light brown cook for another 30 seconds before flipping.  

Repeat with remaining pancake mix until mix it gone. Be warned- the cook time will decrease for each pancake as the pan get hotter. 

Serve pancakes warm, keep in fridge for later, or freeze for later use.

I topped my pancakes with strawberry slices, banana slivers, blueberries, and Walden Farms pancake syrup (totally delicious by the way now I know why everyone raves about it!).

Nutrition (makes 1 serving):
MACROS: 8C/3F/12P

Nutrition Facts
Servings 1.0
Amount Per Serving
calories 118
% Daily Value *
Total Fat 3 g	4 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 725 mg	30 %
Potassium 160 mg	5 %
Total Carbohydrate 8 g	3 %
Dietary Fiber 5 g	22 %
Sugars 1 g
Protein 12 g	25 %
Vitamin A	23 %
Vitamin C	0 %
Calcium	8 %
Iron	19 %