Last week I was stressing over things that weren’t even my problems, but because it dealt with my family, I allowed it to hit me and I felt a bit down and worried.

Does that ever happen to you?  Where your life can be going just awesome, and then, bam, other people’s problems get you down because you want to help.  Ugh – story of my life!  Anyways, I walked into Starbucks because I just had to get out of the office that day.  I ordered a soy misto, which is just a fancy way of saying “coffee with milk,” and before the barrista could ask “anything else?” I said, “throw in a brownie, too.”

Yup, sugar, fat, chemical laden Starbucks brownie.  I ate the whole damn thing… and you know what?  I didn’t die!

As I was eating it, one small piece at a time, I realized that I was stress eating.  But I kept eating it!  It didn’t even taste good, it was kind of bland.  But for some reason, it just felt good to do something where I didn’t care or worry about the outcome.  That is what stress eating will do to you.  You eat, and eat, and eat because it’s something that allows you to feel comfort instantaneously.  .

In any case I snapped out of it and was like “that was stupid, Brenda.  That just cost you about 400 calories and an extra cardio session this week and a bloated belly for a day.”  But I don’t care, at that moment it was what it was and I let it go.  End of rant!

Gluten free - Vegan cookiesNow, because I still appreciate sweet treats here and there, I came home that day from work and dished up these delicious gluten free, vegan nut butter and blueberry cookies.  Oh my goodness, delicious!

And, you don’t need to feel guilty about eating these bad boys because they contain NO processed sugars or funky chemicals.  Yeah!

You do have to be sure to let them cool (even put them in fridge to fully cool) before you chow down, otherwise they will crumble.  So be patient grasshopper… and let them cool!

In the comments below, tell me, do you ever find yourself stress eating?  If so, what type of foods do you tend to go to?

Nut Butter Blueberry Cookies
Recipe Type: Vegan, Gluten Free
Cuisine: Dessert
Author: Brenda Sillas
Prep time:
Cook time:
Total time:
Serves: 24 cookies
You can’t eat just one!
Ingredients
  • 1.5 cups [url href=”http://www.amazon.com/gp/product/B0013JQON4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0013JQON4&linkCode=as2&tag=bresilbbalhea-20&linkId=AUR3YPZGRIB3LAW7″ target=”_blank” title=”Sorghum flour”]sorghum flour[/url]
  • 2/3 cup brown rice flour
  • 1 tsp baking soda
  • 1 tsp salt (I used Himalayan salt)
  • 1/3 cup olive oil
  • 1/2 cup maple syrup (the real grade A maple syrup, no Aunt Jemima’s here)
  • 1 cup Nutt Zo – seven nut & seed butter (or you can use whatever nut butter you want)
  • 1/3 cup [url href=”http://www.amazon.com/gp/product/B0002F46BC/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0002F46BC&linkCode=as2&tag=bresilbbalhea-20&linkId=XOPWZ4JBKZV5MBMN” target=”_blank” title=”Tahini”]tahini[/url]
  • 1/2 tsp vanilla extract
  • 1/2 cup blueberries
Instructions
  1. Mix the dry stuff
  2. Combine liquids in a saucepan over medium heat until all is mixed.
  3. Then mix everything together
  4. Form the dough into 1-2 inch balls and bake on baking sheet lined with parchment paper or aluminum. (I put a bit of coconut oil on my pan)
  5. Bake for 10-12 minutes on 350 degrees F
  6. Let them cool completely before chowing down. I recommend letting them cool in the refrigerator.
Notes
Let them cool completely. I recommend cooling in the refrigerator. Sub out the flours for oatmeal flour, buckwheat flour, etc. Use any nut butter you want. I adapted this recipe from Green Kitchen Travels.

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