I am currently procrastinating packing… Well, not serious procrastination. It might be worse – I’m waiting for laundry to be done so I actually have clothes to pack. Which could have been done right away when I got home at 5pm. But no, it’s 9:30 and the stuff just went in the dryer. Whoops.
It’s a little nerve-wracking packing for my first business trip. Having to pack a bunch of ‘dress-up’ clothes that will need to be ironed at the hotel (shocker!), shoes, plenty of workout clothes (hoping I won’t have to get up super early to do it!), all my getting-ready goodies. Not to mention my food. I have no clue what there will be for gluten-free, dairy-free vegetarian offerings. My guess is not much – if even that much. So I have oats and a box of almond milk to make overnight oats in the fridge in my room so at least I’ll have a nice and filling breakfast in the morning. I even picked up a few individual packs of Justin’s to have on top! I also bought a pack of rice cakes today and have a myriad of Lära and Clif Bars as well as some raw almonds. This way, I will at least have some options available to supplement what I am guessing is going to be a fruit and salad-filled weekend. And a long weekend at that since it is Wednesday – Sunday.
I am all checked in – after an incredibly long phone call with a guy from AirTran. For some reason my payment wasn’t going through for a checked bag that was holding up the whole process and took much longer than it even needed to… Good thing that right as I got off the phone, these little guys just happened to be waiting for me to eat them ;).
Oatmeal Chocolate Chip Cookies
- 2 1/4 c oat flour
- 3/4t baking soda
- 1/4t salt
- 1/3c melted earth balance (or other butter)
- 1/4c organic sugar
- 1T molasses
- 1 egg (or flax egg)
- 1/2c non-dairy milk
- 1t vanilla extract
- 1 1/2 cup oats
- 1/2 c mini non-dairy chocolate chips
1. In a bowl, whisk together all of the dry ingredients except for the oats and chocolate chips (you could sift them as well).
2. Whisk together the melted earth balance, sugar and molasses. Add in the egg, milk and vanilla.
3. Mix the dry ingredients into the wet and add the oats and the chocolate chips.
4. Scoop into little balls, roll, and place on a parchment-lined baking sheet.
5. Bake in a 350′ preheated oven for 10 minutes.
These cookies are similar to the Wheat Free Chocolate Chip Cookies I made awhile back but with more chunks due to the oats as well as puffier because of the egg addition. These are also way cut down on the sugar (only 1/4c for over 3 dozen?). I thought they were a good sweetness, not an over-the-top sugar high but enough so it tasted like a treat!
Who knows what I will be experiencing this weekend, but I have been told it will be an ‘ease’ into what some business trips will be like in the future, so enjoy it while I can ;).