Hola triple F friends!
Dandays and I have had ourselves another busy week and things aren’t showing any signs of slowing down for a few. We just made it to Jaco beach where we’ll hang out for another few days and then we are off to the volcano. More to come on that next week…
Because we’ve been so go go go lately I made sure to capture a couple food pics before we left knowing I wouldn’t have the luxury to create until we settled down again. This will probably be the last of my sweets recipes for staying inside all day and baking treats does little for your bikini body. Did y’all already know that? Apparently I’m the only one who thought eating baked goods and pasta for 30 days wouldn’t pack on a nice little king sized booty for when we arrived back at the beach, whoops 🙊.
For now I say “whatevs”.…
Chocolate Chip Cookie Skillet
Yo, I just discovered cookie skillets. I was perusing recipes, like I often do, and BAM! I come across the infamous pizookie, or at least that’s what they call them at BJs restaurants in the states. I used to love those things with a cold scoop of salted caramel ice cream melting on top from the fresh out of the oven hot cookie cake… you know I’m a recovering sugar addict right? It’s not funny, it’s a real thing which we all should talk about more to raise global awareness. You know they put that ish in everything… Anyway, no lecture here just a yummy gluten free, refined sugar free totally delicious cookie skillet, so good it’ll make you wanna slap your mamma!
Ingredients
1 flax egg or 1 egg egg
3/4 cup ground almonds (or almond flour/almond meal)
2 Tbsp nut butter (peanut, almond, mixed…)
1 Tbsp coconut oil (melted)
1.5 Tbsp coconut sugar
1.5 Tbsp agave (or maple)
1/2 Tsp vanilla extract
1/4 Tsp baking soda
1 Tbsp coconut milk (canned full-fat)
Pinch o salt
Chocolate chips (to your liking)
Chopped local Costa Rican dark chocolate 😜
Preheat your oven to 325F.
Mix your dry ingredients in a bowl and add your wet ingredients. Finish with the chocolate chips and chopped chocolate then pour into a freshly greased small cast iron skillet.
Pop in the oven for 13-15 minutes or until the top browns nicely. You’ll smell it don’t you worry.…
Dust some fancy confectioners sugar on top and let cool for 5-10 before completely inhaling it (or I mean, enjoying a slice).
From that last picture you’d think we only had an appropriate quarter size piece as a well adjusted, emotionally controlled person would have but you’d be wrong- dead wrong! We killed this cookie skillet, half for him and half for me… okay, okay, I had an extra weee little bite while dishing us up but shhhhh 🤫… it’s hard work making this summer body six pack.
A day after indulging in this oversized chocolate hunk of a cookie I decided to make some healthy shizzzz.… one would think eating a healthy plate would cancel out the sugar and calories from the cookie crack I made just the night before, until you realize fried yuca, fresh hummus, and warm pita aren’t exactly low in the calorie department 🤦🏼♀️ Yeah, my body is bangin right now… haha
Well, at least my kitchen is. As always I’m looking forward to all of the 
Real quick, have y’all checked out 
Alright, catch you food flicking booger’s (not bloggers) later.
Pura Vida ✌️