The rule I like to follow is to make sure my plate (or bowl) is made up of fist-sized servings of one protein (like tofu, tempeh, beans, or seitan if you don't eat meat; if you're an omnivore, lean meats like chicken, turkey, or fish are good choices), one whole grain (like brown rice, quinoa, whole wheat bread or pita wraps, and whole-grain pasta), and at least one kind of vegetable. As far as veggies are concerned, you can't go wrong with variety, so mix it up and add a few different kinds to each meal. Don't forget to keep up with your dark, leafy greens, such as kale, chard, lettuce, and arugula.
Some foods you should make sure you include in your diet without overdoing it would be fruit and healthy fats, like avocados, nuts, nut butters, and seeds.
All things considered, however, it's perfectly acceptable (and even encouraged!) to splurge every once in a while and have a "junk day." Eat some of the unhealthy foods you don't normally let yourself eat, but don't make yourself sick. Chips and soda come to mind. But more importantly, I'm thinking dessert!
Yesterday was my "junk day." I had two cans of Diet Cherry Dr. Pepper, Veggie Straws (kind of like Cheetos, but made with veggies and without dairy), popcorn, and way too many cookies!
I think I splurged a little too much, though... I felt pretty sick by the time I went to bed. Oh well. It made me want to eat extra healthy today!
In case you couldn't tell already, I'm really excited about these cookies. I found a few different recipes of somewhat similar cookies, but none that would really quench my cookie hunger, so I made my own! These Double Chocolate Chip Coconut Cookies are super moist and cake-like, with melt-in-your-mouth chocolate chips in the center. Your new challenge (and mine too!) is to eat these in moderation! I'd be curious to know how long these last for you.
Double Chocolate Chip Coconut Cookies
makes 32 small or about 18 large cookies
- 2 1/2 C all-purpose flour
- 1/2 C unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C vegan sugar
- 2 Tbs ground flax meal
- 1/4 C warm water
- 1/3 C canola oil
- 1/2 C unsweetened, shredded coconut
- 1/2 C vegan chocolate chips
- 1 tsp vanilla extract
1. Mix water and flax meal together in a small bowl. Set aside for 5-10 minutes. Preheat oven to 350 F. Lightly grease two baking sheets.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, whisk together sugar, oil, and vanilla. Add flax and water mixture. Pour the wet ingredients into the dry. Add chocolate chips and coconut, then mix with a spatula just until everything is combined. Chill in the refrigerator for about 15 minutes.
4. Form dough into balls and place on greased baking sheets. Press flat with your fingers (these won't spread much). Sprinkle the tops with more coconut. Bake for 9-10 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (per serving): 129 calories; 6.3g fat; 0mg cholesterol; 73mg sodium; 17g carbs; 1.4g dietary fiber; 8g sugar; 2g protein; 12mg calcium; 1.3mg iron