[I'm on Twitter!] Cookies in My Suitcase, Ready for New York!
Hello from Phoenix Sky Harbor Airport! I’m blogging from my gate, en route to New York for two medical school interviews. Wish me luck!
Hope you all liked the links I shared yesterday, and feel free to share more recipes/workouts/fun articles – I’d love to see them!
First bit of news: I made a Twitter account for Dailee Blossom! I’ve never really used Twitter and am still trying to figure it out, but it should be fun. I’d love for you to follow me – daileeblossom is my Twitter handle. Part of the reason that I joined now is because I want to participate in Heather and Kasey‘s #plantPower challenge this month! I’m so excited!
My Sunday was pretty laid back: cookie making (see below!), tutoring, packing, and working up a sweat. Really quickly before I give you the cookie recipe… an outfit!
We went out to lunch with some friends to celebrate Mid-Autumn Moon Festival, and I shamelessly asked my mom to take a photo of me first! Seems like I’m getting a hang of this blogging business…
Shirt: Loft (was 40% off – not sure if the sale is still going)
Purse: Coach (present from my godparents several years ago – probably not on the shelves anymore)
Watch: Movado (also a present from my godparents)
Sandals: Marshalls outlet
It’s the first “official” outfit I’ve posted – let me know if you want to see more!
And now about those cookies…
I’m staying with a student host for my first NY interview, so I baked her oatmeal raisin cookies as a thank-you. The recipe isn’t gluten free, but they’re my go-to healthy cookie when baking for others.
Oatmeal Raisin and Walnut Cookies
Makes 28 cookies
3/4 cup olive oil
1 cup brown sugar
1/8 cup milk (or non-dairy milk)
1 tsp vanilla extract
1 cup flour (I used all-purpose)
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
3 1/4 cups rolled oats
½ cup raisins
¼ cup raw walnuts, crushed into small pieces
Preheat oven to 350 degrees F. Line cookie sheet(s) with parchment paper.
Mix all ingredients in a large bowl.
Using hands or an ice cream scoop, form 28 cookies.
Bake for 13-15 minutes. Let cool before enjoying (they crumble a bit when warm)!
Just starting to mix everything
All mixed in – smells SO good
As you can see, the dough is really crumbly and sticky. Try your best to make balls, but don’t panic if they don’t stay formed. You can wet your hands and “fix” the unruly ones.
After 15 minutes in the oven
Cooled and boxed, ready to be gifted!
Even though I can’t eat these cookies because they have gluten, I love making them, because they make the house smell AMAZING. And my dad loves when I go on interview trips, because it means he gets the cookies that don’t fit in the gift box!
The other highlight of my Sunday was my afternoon workout. It seemed like my sprained ankle was getting much better (no pain when walking, no problems during yoga, only slight discomfort when I point my foot a certain way), so I was eager to give more high-impact moves a try. I wanted to respect my limits, though, so I took things slow and was really careful. I’m happy to report that it went well! Here’s my almost-better-ankle workout!
[As usual, please be safe when trying any workouts! I'm not a certified trainer, so this is just what felt good for me - not a professionally designed routine.]
I have to say, getting on the treadmill after a month of no cardio was tougher than I expected. And while I was so happy to reacquaint myself with burpees and mountain climbers, they definitely worked my muscles in a now-unfamiliar way – burned so good!
And just because cute dog pictures always make me smile…
Bella and Mr. Squirrel on their date (though Mr. Squirrel doesn’t look so enthused…)
Next post will be from the East Coast!