Do you like Mondays?
Personally, I’m a huge fan.
It’s the time to write out my to-do list, set some goals, and start to leap towards achievement.
I mean, who doesn’t love checking off boxes on a to-do list?
But I’m not immune to the “Monday overwhelm” – the waves of “oh my goodness how am I going to get this all done?!”
So what to do when that starts to creep up on you?
Keep it simple. Bring it back to the basics.
If you have a big project, break it down into simple items. Then work your way through them step by step. Before you know it, you’re cruising right along!
Also my “hack” for anything and everything: keep it positive.
Instead of focusing on everything you still have to do, think about everything you’ve already completed. Wow! Give yourself a round of applause.
Ready to get rollin?
Here’s your first simple task.
Make this protein-packed hummus masked as cookie dough deliciousness.
Yes – there are chickpeas in this.
But there is also rich, creamy cashew butter.
And that pair creates a lusciously thick cookie dough masterpiece.
I mean, just look at that consistency!
Anyone else wanna lick that spoon?!
But you could also serve it up with all sorts of delicious cookie dough vehicles.
This plate has some strawberries, Emmy’s Organics cookies, Sejoya thins, and my pb cookies.
All matches made in sweet heaven!
Now I know you totally want that bite.
So whip up some of your own!
Cashew Cookie Dough Hummus
- 20 oz chickpeas *2 Thrive Market pouches
- 1/3 cup cashew butter *love Georgia Grinders
- 1/3 cup maple syrup
- 2 tbsp tahini
- 1 tsp vanilla
- 1/2 tsp salt
- Drain the chickpeas, then boil for 3 minutes to help loosen the skins.
- Peel the chickpeas and add to a food processor or blender with the other ingredients.
- Blend until smooth.