Happy New Years! I can't believe it's 2012 already, what a fast year it was...hopefully this one will be even better :)
I made some New Year's resolutions yesterday, pretty big decisions, but they are very health-oriented and I'm excited to start on a new road to health. My #1 resolution is to eat vegan foods at least 5 days a week. Part-time vegan I guess! (Haha) Why only 5 days? Well, this was the compromise between myself and my family- it's so it's not too difficult to incorporate me into family gatherings and dinners or social events where there may be dairy, eggs, etc. Hopefully this resolution will guide me to a healthier eating habit, and of course, it is better for the earth. :)
My second resolution is to get back into hot yoga classes. I remember how great those classes made me feel, so light, cleansed, and strong- I'd be excited to get back into that. What a great way to flush out some toxins.
My third resolution may be a product of the first two, and I'm hoping it will help me achieve this goal. My ballet gala performance is near the end of February, and I have a goal to achieve a weight that is 7-10 lbs lighter. I really hope to look trim for that performance, and also, my costume measurements were taken 3 months ago, when I was 10 lbs lighter! There's some work to do! I'm aiming to work away at it with healthier, wholesome foods, and lots of exercise. I'm saving up money for a new gym membership and hot yoga classes at the moment. It's time for a fresh start.
And of course the other resolutions...be a nicer person to everyone, think positive thoughts, maintain a clean room...I guess those are important too... :)
Wishing everyone a Happy 2012, and luck on achieving your resolutions!
Recipe: I made these biscotti for Christmas to give away as little treats. Traditional biscotti do not contain any oil and are very hard! The original recipe calls for 10 minutes of baking on each side, but I recommend 20 minutes. They are very yummy, not too sweet, and perfect for dunking in your coffee. Although they are not vegan, they are very low-fat cookies. You can choose to dip or drizzle them with melted chocolate.
Almond Biscotti
1 cup whole almonds
1 teaspoon baking powder
1/8 teaspoon salt
2 cups all-purpose flour
3/4 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract (or more vanilla extract)
Preheat oven to 350 degrees F. Place almonds on a cookie sheet and toast them in the oven for 8-10 minutes. Chop coarsely and set aside. Reduce oven temperature to 300 degrees F.
In a bowl, lightly beat eggs and extracts. Combine flour, sugar, salt, and baking soda in your stand mixer. Gradually add egg mixture and mix until a dough forms, adding the almonds halfway. On a lightly floured work surface, shape the dough into a log 35 cm long and 8-10 cm wide. Place on a parchment lined cookie sheet, and bake for 35-40 minutes until firm. Cool on a wire rack for 10 minutes.
On a cutting board, cut the log diagonally using a serrated bread knife (smooth sawing motion) into cookies that are 1/2 inch thick. Place them onto the cookie sheet and bake for 20 minutes. Flip the biscotti over and bake on other side for another 20 minutes. Cool completely on wire rack, and eat with coffee!
Variations: you can use hazelnuts or walnuts in place of the almonds. You can also add 1 tbsp of orange zest to the egg mixture for an orange-almond biscotti. You can also add half almonds, half dried cranberries, and orange zest for an cranberry orange almond biscotti!
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