Flexible dieting is cool. But it’s still dieting! So you’re still in a calorie deficit if you’re trying to lose weight. Cutting, cutting, cutting. cutting. I’m always cutting. I really wonder if a day will ever come that I’m like “Naw, I’m good. I’ll switch to maintenance macros now.”
Because I certainly doubt it. I think I’m actually eating for maintenance now because I cut all week and then basically binge all weekend. It’s not helping in my quest to feel confident in a bikini this summer. Gosh that is so shallow when I actually type it out. But seriously last year I just ate whatever I felt like was healthy and ended up spending all of my lake time covering m myself up with t-shirts and lifejackets as much as possible. And that’s no fun 😦
Enough about my pity party. Check out this recipe! So the kid who write this website is only 16. Blows my mind! He’s a genius. And so is whoever takes all of his photography.
So naturally I got curious about chickpeas and sprinkles together in one recipe and decided to make these macro-friendly things STAT!
I had to make them closer to 12 minutes because they were super wet still when I took them out of the oven.
I don’t usually bake with stevia so that was a first for me. I thought it was kinda weird. They ended up tasting pretty artificial. But it didn’t help that I used the Cellucor Cor-Fetti whey protein powder that I am not a very big fan of. I think it tastes like plastic sugar. If that’s a thing.
So yeah these are wet sticky plastic sugar cookies. I tried to store them in the fridge but it seemed to make them even wetter. The bottoms of the cookies were cake textured though.
OH! And i did al the processing with my vitamix blender because my food processor died. So maybe that had something to do with the super gooey/goopy texture.
It’s twice the calories of the regular arctic zero but its WORTH it. Trust me.