Good morning and happy Tuesday!
After the long weekend, I’m playing a bit of catch up this morning, especially since I’m off to Austin in just a few hours. I’m heading there along with another DTFN coach (Kerrie is staying behind because the new KFIT is mid-demo) for a conference, which is part of our mentorship with Dan Martell. It’s a quick trip. I’m flying out this afternoon and coming home on a red-eye Friday morning. The trip is definitely going to be a bit of a whirlwind (I’m also trying to meet up with one of my college roommates while there), but I’m excited to get ALLTHEKNOWLEDGE and explore Austin a bit. I visited Austin a little over a year ago and immediately fell in love with the city. It reminds me of a southern Burlington, Vermont and you guys know how I feel about that city! 🙂 Anyway, just wanted to share a few highlights from the weekend as well as a cookie recipe that we just can’t get enough of lately. I hope you enjoy it as much as we do. It’s a fun one to make with kids!
Friday night was pretty low-key in the Haupert household.
We had a bit of a crazy day, so the four of us were all ready to relax and unwind.
The Brancott Estate Flight Song, pictured above, was actually really good. You never know what to expect with lower calorie wines – most are kind of watery and underwhelming – but this one was awesome. It actually reminded me of Nautilus, which has a nice flavor and a little zing to it. (FYI: Local readers: Nautilus is the Sauvignon Blanc served at Scarlet Oak Tavern for reference.)
Saturday was a “Gym Day!” Woohoo! Best day of the week! Please note: No snow.
Seeing friends and working out at the gym was a lot of fun – and definitely something we all look forward to!
Quinn’s fleece is from thredUP; Mal’s fleece joggers are from Nike.
After the gym, we hit up Coffee Shack for iced coffees and a glazed donut. Back at home, Mal started grouting our backsplash while I kept Qman entertained. We made Chocolate Chip Blender Cookies (recipe below) for my niece’s birthday party the next day and then ate lunch before putting him down for his nap.
After nap time and a finished (!!) backsplash project, we headed to our friends’ house to watch football… well, I barely watched any football, but I had plenty of snacks, sushi, and wine. 🙂
Mid-morning on Sunday, we headed to my niece’s second birthday party.
Quinn and Cousin Matthew had THE BEST time playing together. I love that they’re finally at that age when they want to play together! 🙂
We spent a couple of hours celebrating sweet Karli before heading back to the South Shore for another birthday party. After partying for most of the day, we headed home, so Quinn could take a nap. He was exhausted. While he slept, Mal and I and got our lives in order (meal prep, cleaning, laundry) for a busy week ahead.
Blender Chocolate Chip Cookies
This recipe for Blender Chocolate Chip Cookies is gluten- and egg-free. (I know I owe you guys a post about eliminating eggs from my diet – hopefully, I can write it this week – but the short story is that it’s definitely helped with my acne.) This recipe is also super easy to make because you just throw everything (minus the chocolate chips) in the blender at once, which, for a 3.5 years old, is a whole lot of fun. Quinn loves adding the ingredients and then pushing the button to blend it all up. Good times!
Quinn and I also like eating the cookie batter because, hey, we can! There aren’t any eggs in it! 🙂
Long story short, these blender cookies are awesome and definitely a family favorite here to stay!
Blender Chocolate Chip Cookies
unsweetened almond milk
Preheat oven to 350 degrees F. Combine above ingredients, except chocolate chips, in a blender or food processor until batter is smooth. Scrap batter down of sides of blender/food processor with a spatula if needed. When batter is fully combined, stir in chocolate chips. Then, portion batter onto a prepared baking sheet and shape into 9 disks. Bake for 12-14 minutes until edges begin to brown. Remove from oven and allow to cool slightly before serving.