Bring on 2016 – January 1, 2016

2015 was a weird year.  So many good changes happened, yet so many other things didn’t move forward at all.  We went on some amazing vacations – California, Florida, London, and so many great changes happened for my son in terms of schooling and overall developmental progress.  When I step back and look at the bigger picture, I see we have so much for which we are grateful and feel so blessed.  In the day to day, sometimes it is hard to see more than the things that are staying the same.  In short, I’m ready for 2016!

We rang in the new year by sleeping early after the big masquerade party.  I woke this morning to an excited little guy giving me a hug and kiss, saying “Happy 2016, Mom!!” He’s a sweet guy.


I sometimes forget the view we have from our apartment, but it strikes me every now and then.  Last night I was glad I could see 1 WTC through the clouds and fog – it’s helpful for keeping my own worries and issues in perspective. Plus it’s a beautiful part of NYC.


On to today – I started the day with a trip to the gym with my dad.  Always good to start the new year with a gym day.  And end the first of the year with cookies.  That’s also good.  I made another really simple recipe tonight while my son was in the shower so he could have one before bed.


FODMAP – friendly Peanut Butter and Chocolate Chip Cookies

Makes 12 cookies


  • 1 cup peanut butter (make sure the peanut butter does not contain high fructose corn syrup)
  • 1/3 cup sugar + 1 tsp for sprinkling on cookies before cooking
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 cup dark chocolate chips


Preheat oven to 350 degrees F.  Grease cookie sheet with coconut oil (spray or solid).

In a medium size bowl, mix peanut butter and egg until fully combined.

In another medium  bowl, mix sugar, coconut flour and baking powder.

Slowly add the dry mixture to the wet and mix well with a wooden spoon. Make sure all lumps from the dry mixture are gone. Add the chocolate chips and mix again.

Form cookie shapes (1 – 2 tbsp worth) with your hands and place on the cookie sheet.  The cookies will not expand during cooking.  Sprinkle the extra tsp of sugar on top of the cookies before baking.

Bake cookies for 7 – 10 minutes.

Let the cookies cool for about 10 minutes once removed from the oven. They will continue to firm up when removed from the heat.

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Remember – I welcome comments / feedback – 2016 is the year for growing and changing 🙂

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