My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
Now that Spring is officially in the air, I thought I would share my flower shaped cinnamon sugar cookie recipe. I made these a few months ago, in the middle of winter, on one of the only snow days we had. The cookie cutters that I found in a small shop in Falmouth, MA made it extra fun, and my daughter enjoyed adding the sprinkles onto the flowers with me. This is a basic sugar cookie recipe, with the addition of cinnamon, and the replacement of white flour with organic whole wheat, and switching out the eggs for soaked chia seeds. I love the little chewiness of the chia seeds, but you could definitely just use eggs instead if you prefer. When my kids are helping me and getting their hands into everything, I like knowing there is no raw egg in the dough they are playing with, so the soaked chia seeds are a nice alternative.