I have been thinking about making some version of lemon cookies for a while.
Finally, I was feeling courageous, and I gave them a try. When my mom came over, I gave her a few to try. I hadn’t revealed the ingredients yet. Then, simultaneously, she asked, “Did you put lemon in these cookies?” right as I was asking, “Did you taste my secret ingredient?” They came out pretty good. Hope you enjoy! God bless!
Here is the recipe:
1 1/2 cups of oatmeal
1 1/2 cups of almond flour
1 lemon or 3/4 cup of lemon juice or lemonade
3/4 cup of sugar
1/3 cup of coconut flakes
2 tablespoons of flax seed meal
1/3 cup of sunflower seeds
1/3 cup of sliced almonds
3/4 cup of almond milk
Grab a large bowl, mixing all of the above ingredients, making sure that you cut the lemon into four wedges, squeezing all of the juice into the mixture.
Place parchment paper onto two cookie sheets.
Scoop the mixture with a small ice-cream scooper, making sure that you press the sides of the scooper against the bowl in order to drain off excess liquid before placing the scoop on the parchment paper.
As our kids are in the process of becoming young adults, it gets more and more challenging to carve out connection time. They have their lives. You have yours. And to top it off, if both of you are working, then you are presented with even more of a challenge.
About a week and a half ago, my son was home to visit. We were both working and extremely busy. However, we were able to carve out some connection time together a little bit before he left, and we decided to explore listening to French music, catch up on each other’s lives, and make vegetarian meatballs.
I hope that you enjoy them as much as we did.
Here’s the recipe:
1 pack of Lightlife Smart Ground Mexican crumble (little bit of a spicy kick to it) per bowl
4 teaspoons of chili powder, garlic powder, parsley, cumin, curry, onion powder, and garlic powder per bowl
1 pack of shredded cheese
1/3 cup of oatmeal
2 tablespoons of flaxseed meal
4 eggs (2 per bowl)
Place one pack of vegan meat in two medium sized bowls.
Add 2 eggs, 2 tablespoons of flaxseed meal, oatmeal, seasonings, and desired cheese amount per bowl.
Mix the ingredients in each bowl.
Grab two cookie sheets and line with parchment paper.
Use one cookie sheet per bowl.
Use a cookie scoop the size of your choice to scoop the meatball mixture, carefully leveling off and pressing the scoop against the side of the bowl to solidify the mixture.
Place the cookie scoop as close to the parchment paper as possible and then release the ball onto the sheet to reduce crumbling.
Heat on 325 degrees for about 25 minutes and drizzle with barbecue sauce when done.
What are some of the things that you like to do for fun with your young adult children?
Saying “No” is easier for some of us than others. However, when we learn how to use this word, it probably means that we are growing in our emotional and mental health, and learning how to set boundaries. Saying “No” doesn’t translate over to being mean to others. As a matter of fact, the inability to say “no” is being unkind to ourselves. We end up running ourselves ragged pleasing everyone else, and then we are joyless ourselves.
We forget that we do not have never-ending amounts of energy. What we don’t say “NO” to today, will say “NO” to us on tomorrow. This is usually when we start saying “No!” It is when God gives us a time-out. Either we can willingly learn the skill, or we are forced to learn it because our physical health ends up taking a plunge.
When we are able to say “No” to some things, we open ourselves up to being able to say “Yes” to others. These are the things that we have been gifted for. These are the things that involve our spouses, life-giving friends, and children. It also invites our “NO” to become someone else’s opportunity to step up and say “yes”. So, then why is it so hard? It is hard because we have been trained to help others by completely sacrificing ourselves in the process. Helping others requires the sacrifice of dying to ourselves. Sometimes we can get too caught up in our own problems and our family’s problems. We forget that there is a whole ‘nother world outside of us.
However, there is a balance. This is where self-awareness and realization of our limitations come in. It is also hard for us to say “No” if we grew up in a family where we were served guilt for exerting boundaries or having feelings of our own. Initially, it will be difficult. However, the more we practice saying it, the more we are free to prioritize what God wants us to do.
So, let’s practice saying “No”, so that God can say “Yes!” to using us as only he can!
Background Story on the Red Beans and Couscous Mix:
Last night, my small group, “The Bible Babes”, were back in full swing. It felt could to see everyone after such a long, summer break. We are diving into Kelly Minter’s book, “All Things New”. The session video that we watched last night set the tone for the study by having us to dive into two concepts: 1) using our weakness to enable God’s strength to be present and seen by others, and 2) keeping our hearts wide open to others, even when we have been faced with some relationship challenges. Of course, wide open hearts do not take the place of exerting boundaries. However, it helps us to be vulnerable, release shame, and allow God’s grace to move in our hearts. It definitely takes the Holy Spirit to be at work in hearts to thrive, even in the midst of our pain.
As you all know by now, I am doing something with beans and legumes almost every week. About a week ago, I made a recipe that is almost gone unfortunately. It is what I called my Red Beans & Couscous mix. I didn’t use canned beans. If I would have used canned beans, the red beans and couscous mix would have been done in about 35 minutes. It ended up taking two hours just for the red beans to be ready. I literally dumped all kinds of ingredients into this mixture. Last week, I made “Black Beans and Mixed Greens”. You can find the recipe here.
Here is the recipe:
Activity: Making Red Beans & Couscous Mix
Total Prepping and Cooking Time: 35 minutes with canned beans, 2.5 hours with regular beans
1 box of couscous
1 can of mushrooms
1 can of mixed vegetables
3 cans of beans or 1 bag of beans
vegetable broth or chicken broth (non-vegan)
3 tablespoons of turmeric
3 tablespoons of cumin
3 tablespoons of garlic powder
3 tablespoons of onion powder
3 tablespoons of chili powder
1 cup of nutritional yeast
Optional: vegan mozzarella cheese or regular cheese on top
Boil the beans in water according to whether they are bagged or canned.
Saute the mushrooms and mixed vegetables while the beans are boiling.
Boil the couscous and fluff with a fork when done.
Dump all of the above ingredients into a big pot, pouring in about two and a half coups of broth.