The Weekly Report [In GIFs]: Christmas Break Edition

Really hope you weren’t over there holding your breathe for a new Weekly Report. Between holidays and traveling, life has been hectic to say the least. But, with Christmas/New Years both of the gyms I work at are taking a little VACA, so I’ll be back in a routine.

Pinky swear promise.

My exact feelings knowing I have a week off from work:


Pure joy knowing I can enjoy a sit-down breakfast everyday for the next 6 days:


And that I can sleep in … past 6 a.m.:


I will most likely binge watch some incredible TV show [cough, cough, Quantico]:


But really, I’m one episode away from the season finale.

And, because I just can’t stop myself, work off allĀ the chocolatey-wine-filled indulgences at the gym:


Or at least attempt to šŸ™‚

Hope y’all are having a GREAT holiday!!Ā 


Dark Chocolate Coconut No Bake Cookies [recipe]

This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at

Pardon me while I go eat another one. Lick my fingers. And then nosh on just one more.


A couple of days ago I ventured out to Stop n’ Shop in search of the newest delightful non-dairy blend from Almond Breeze, Almondmilk Cashewmilk. Feeling especially crafty — Perhaps due toĀ all of the Food Network Holiday Bakeoffs I’m watching — I grabbed a container of Unsweetened Vanilla and headed home.


I wanted to make a no bake cookie. Something both Paleo-lovers and sweet tooth savorers could enjoy. And so I made what I consider to be theĀ ‘healthy’ equivalent to a Mounds candy bar.

Nosh your heart out, folks. I double dog dare you to eat just one.


Dark Chocolate Coconut No Bake Cookies [vegan, gf, dairy free]

Recipe modified from The Casual Craftlete


3/4 C coconut oil
2 C sugar
Ā½ C Almond Breeze Unsweetened Vanilla Almondmilk Cashewmilk
4 TBSPĀ cocoa powder
Ā½ CĀ almondĀ butter
3Ā¼ CĀ oats (use gluten free if desired)
2 tspĀ vanilla extract


In a medium saucepan over medium heat combine coconut oil, sugar, cashew almond milk and cocoa powder. Stir together and bring to a boil. Reduce heat and simmer for 5-10 minutes allowing all ingredients to combine.

In a separate large bowl stir together almond butter, oats and vanilla extract.

Turn off heat and slowly begin to combine saucepan ingredients into the dry ingredients. Stir continuously. SprayĀ a shallow dish or 9×9 pan with cooking spray or coconut spray. Pour cookie mixture (which at this point is still soupy) into pan and refrigerate for 2 hours or overnight.

Using a melon baller, scoop cookies and round into balls. Store in the fridge … or eat them all in one sitting šŸ™‚

What’s your favorite holiday cookie??