Sometimes Pinterest does not act in my best interests.
I clicked on a pin of a cute ponytail and wound up at a gorgeous lifestyle blog‘s post on how good it is to give your hair a break from washing it. The girls took pictures of how they styled their hair over 5 days. Their hair looks super cute, and not greasy at all. Apparently the secret is dry shampoo.
Not to be deterred (anything for a few extra minutes in bed each morning, right?) I decided to try again. This time I consulted with friends who are more girly than I, and was steered towards Klorane. (For anyone who is also thinking of trying a dry shampoo, spray way more than you think you’ll need, and try not to panic when you go grey. Wait 30 seconds and brush it out; the grey will go away.)
Normally I wash my hair every second day. With a little dry shampoo, my hair on day three looked fine, but felt a little crunchy. By day four, I was starting to lose sanity and had to go home and wash it at lunch.
While it’s no longer something I’ll purposefully avoid, there are probably better ways to save time in the morning. Like making these almond butter cookies in the evening, and eating them for breakfast. (I promise they taste better than they look.)
Almond Butter Cookies (vegan)
Adapted from Thug Kitchen
Note: I made these a while ago, so for those of you checking up on me: I didn’t cheat on the Whole Life Challenge. The great news is that I’m now in the last week of the Challenge, so my sugar-filled life (and therefore blog) can go on as normal from here. I think we can all appreciate that.
one cup flour
half teaspoon baking powder
half teaspoon baking soda
half teaspoon salt
two thirds cup natural almond butter
one third cup coconut sugar
one third cup sugar
half cup almond meal
two tablespoons ground flax
three quarters cup unsweetened almond milk
half tablespoon vanilla
chocolate chips – as few or as many as you’d like. I, um, used a lot.
Preheat the oven to 350 degrees Fahrenheit. Line a couple baking sheets with parchment paper and set aside.
In a small glass, vigorously whisk together flax and almond milk. Set aside.
In the bowl of a standmixer, mix almond butter, sugars, and almond meal. Add milk/flax mixture and vanilla and mix well.
Sift in flour, baking powder, baking soda, and salt. Stir until all the flour has been combined. Fold in chocolate chips.
Spoon out large spoonfuls onto the prepared baking sheets. If it’s too runny, throw the batter in the fridge for 20 minutes or so. Bake about 15 to 20 minutes, or until they look like they’ll hold together when you pick them up (don’t burn yourself).