Hello everyone. Another weekend coming to a close. I am sad because tomorrow brings with it the resumption of normal workaday life for me (I got home from vaca June 30, but this past week the clinic and office were deserted and the University gave us both Thurs and Fri off, so I had a 4 day weekend).
Saef, the only recipes I follow to the letter are ones for baking, and I usually wing it with things like salad. The chick pea-feta-edamame-mint thing is a concoction I invented myself but I admit the recipe you linked to is fairly similar, minus the roasting. Substitute quartered artichoke hearts for the cranberries, balsamic vinegar (2 tbsp, not 1) for the lemon juice, and add a generous Tbsp of chopped fresh chives to the whole, and I think you've got it.
I love love love almond butter, thus have refused to have it in the house for a long time. It was one of my top binge foods when I was having such a hard time curbing my evening snacking a couple of months ago. For the record, my local health food store makes the stuff freshly ground, along with peanut and cashew butters, all available in smooth and crunchy versions. As for cookie butter, it goes in the same category for me as Nutella - to be used for baking/parties and kid treats, but not for regular consumption.
Still holding steady at 124 on approx. 1500 cal/day. Of course, it's been only a week since I've been able to resume calorie counting, and today was a touch over (had a bowl of oatmeal with almonds and blueberries after dinner, for dessert).
Currently maintaining a semblance of calm.