I’ve been off social media for three weeks! I don’t care how lame this sounds but it’s honestly been a struggle at times. I’d have a quiet moment or standing in line and I’d literally get fidgity with my hands. Like I needed something to do or redirect my attention. How intense is that? I will say for the most part, taking a break from things like Instagram and Facebook has been a positive experience. There are times when I’d love to share a grocery store find or a particularly pretty meal I made,  but mostly I’ve felt pretty peaceful about reclaiming ownership over my idle time, my attention, as well as questioning my motives for sharing this moment or that thought with hundreds or even thousands of people.

If you’ve ever felt a little fed up with your social media habits, I suggest taking a break. It’s wildly freeing and weirdly, an exercise in humility. Why humility? Because you realize that the world goes on just fine without your constant sharing, viewing and consuming.

In no way am I suggesting that you need to completely eradicate social media from your life. Taking a break can be a valuable experiment through which you gather information about yourself and your habits. That’s it. Once you have that data, it can be easier to hem in some poor habits and foster some better behaviors.  It’s the same with food really. Sometimes we eliminate certain choices around food so that we can see what things are making us feel bad or good or out of control. We don’t give up sugar or dairy or caffeine forever, but we use that time of restraint to learn more about what will support our bodies while also maintaining a balance between enjoyment and indulgence.

Speaking of enjoyment and indulgence, these Crispity Crunchety Cookies are an example of both.

Mother Lode Cookies

1/4 c. butter, room temp
1 eggs, room temp
1/3 c. coconut sugar
1 tsp. vanilla extract
1 1/4 c. almond flour
1/3 c. chocolate chunks
1/4 c. crushed walnuts
1/4 c. coconut flakes
3 T. potato flour
1/2 tsp. baking soda
1/2 tsp. salt

1. Preheat to 325
2. Use a mixer to blend butter and sugar until smooth.
3. Add egg and vanilla.
4. In a smaller bowl, mix flours, soda, salt.
5. Add dry to wet ingredients and mix well until dough forms.
6. Fold in walnuts, coconut, and chocolate with spatula.
7. Using a small cookie scoop or tablespoon, drop balls of batter on parchment lined cookie sheet.
8. Using a spoon, slightly flatten the dough and then bake for 10 -15 min
   * until edges are golden.