Wah. Our barbeque plans fell through. Our friends canceled, so instead of grilling up two pounds of hamburger meat like we originally planned, we threw it in the freezer for later and went with Plan B instead: Angel Hair with Spicy Shrimp.
Mal cooked dinner.
While I kept him company.
When Mal first started cooking, I thought I was in the mood for pasta, but I changed my mind. Pasta just seemed too hot and heavy to eat. I had already prepared a big salad with the goodies that we bought at the farmer’s market yesterday, so I turned it into my dinner. Salad was much more appetizing to me.
I topped my salad with some spicy shrimp, crumbled gorgonzola, and Annie’s Goddess Dressing. Holy delicious! Excellent combination of flavors and tastes.
I also drank an Arnold Palmer and a glass of white wine with dinner.
As always, Murphy kept us company while we ate dinner.
Once I was finished eating, I let him sit on my lap.
I wanted something sweet after dinner, so I whipped up a quick batch of Oatmeal Chocolate Chip Cookies. Apparently, I’m feeling a lot better because my dessert cravings are finally back!
Oatmeal Chocolate Chip Cookies
Makes 1 dozen
- 1.5 cups rolled oats
- 1/2 cup brown sugar, packed
- 1/3 cup almond butter
- 1 tsp vanilla extract
- 4 ounces vanilla Greek yogurt
- 1 egg
- 1/2 cup chocolate chips
- Preheat oven to 350*F.
- Coat a baking sheet with non-stick cooking spray.
- Combine all ingredients in a large bowl and mix well.
- Use a tablespoon to portion out dough onto baking sheet.
- Bake for 20-25 minutes until edges of cookies start to brown.
- Allow to cool before serving.
These cookies are some serious business. They’re thick, dense, and hearty. I only ate two after dinner and they’re sitting in my stomach like a rock… but it a good way! Made with protein-packed Greek yogurt and almond butter, they’re super satisfying for a sweet tooth!