I am not good at slowing down. I don’t do it very often/ever. Just take a day to myself. Sit around. Do nothing. That is foreign to me. Why would I want to “do nothing” when there are a million things that I could do and be and see! 
Lucky for me though, today God intervened with some good ole fashion rain. It was as if He was saying, “look it’s okay for you to rest. Just chill out and let me take it from here. I have made it so you can do nothing but sit and be.” So that’s what I did this morning. I sat. I read. I drank tea. I made chia jam. I ate lemon coconut cookies. I didn’t run. I didn’t go anywhere (*gasp8). It was a beautiful thing. I hope you will make these treats for yourself, brew a cup of coffee or tea, and slow down with me today.
Blueberry Chia Jam
It will blow your mind how easy this is!
Ingredients: 1 pint fresh blueberries
juice of 1/2 a lemon (next time I want to try it with an orange!)
1 tsp vanilla
1-2 Tbsp maple syrup/natural sweetener of choice (optional) **I made mine without any sweetener and it was the bomb!**
2 Tbsp Chia Seeds
Instructions: Put the blueberries, lemon, vanilla in a small sauce pan on high. Stir and mash with the end of your spoon to release the juices from the berries. Bring to a boil for a couple minutes. Then turn the heat down to a medium-low and stir in the chia seeds. Continue to stir for about 10 minutes until it has completely thickened. Let it cool. Then smother it on everything! Or proceed to eat it with a spoon like I did. 🙂
Lemon-Coconut Rounds
Recipe adapted from Addicted to Veggies
Ingredients:
- 1½ cups almond flour
- 1½ cups shredded unsweetened coconut (I used finely shredded)
- ⅓ cup coconut flour
- 2 big pinches of salt
- 6 tbsp grade b maple syrup or local honey
- Zest of one whole lemon (grate the rind)
- Juice of two medium lemons
- 2 teaspoons vanilla
- 1 tsp cinnamon
- ¼ cup + 1 tablespoon melted coconut oil
Directions:
- Mix together all of the dry ingredients in the bowl of an electric mixer; set aside.
- In a separate bowl, stir together the maple syrup, zest, juice and vanilla. With the mixer on, slowly stream the wet ingredients into the dry ingredients until thoroughly combined. With the mixer still running, stream in the melted coconut oil. The batter will start to thicken as the coconut oil cools.
- Form cookies into 1-inch balls and place on a parchment-lined cookie sheet (you will need to flatten the bottoms slightly)
You now have two options for how you would like to finish the cookies: 1. For a no bake option simply place your cookies to in the fridge for about an hour to chill. Easy-peasy. Done. Devour. 2. **Place cookies in an oven set to the “warm” setting or lowest setting. My oven was only got down to 170 degrees. Keep them in there for about an hour. You can keep the oven door cracked if you think its too warm. The purpose is to dehydrate them or dry them out a little not necessarily bake them. This is the method I used and would recommend. The cookies should be dry on the outside, but still moist on the inside. They will melt in your mouth.
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One thing I love about these cookies is that you don’t even have to turn on your oven if you don’t want to. And guess what, they’re gluten-free since it uses a combination of almond and coconut flour. These little cookies are just the perfect thing to whip together on the rainiest of days. Hope you enjoy! Send me some love and let me know how your day of rest is going! Instagram: @RunLikeKale Facebook.com/runlikekale Twitter: @RunLikeKale