Today is Palm Sunday. This morning I woke up and I looked at the Cross hanging on my wall. It’s made of palm leaves and I’ve had it since I was a little girl. I don’t recall exactly, but I think it was something I might have made or received in Sunday school when I was around the age of three. It was always a sign of hope. A sign that God is my champion. Now at 34 and a pandemic brutalizing lives just outside my door, that Cross, that symbol of hope , at times feels like all I have to cling to in this dark time.

Yes, I have friends and family that care for me. We’re there for one another albeit virtually, but they’re not with me when I’m alone in my bed crying. My faith is with me. And every day I pray and ask and hope that God will equip our doctors and scientists with the knowledge and ability to treat Covid, to cure Covid, to discover a vaccine for this cruel virus.

I could wallow. I could cry all day in bed, but I try to be as “normal” as I can. I get up every morning and workout; long walks and apartment style routines, because the gym has been closed for a month. I get ready for the work day even though I’ve been furloughed for some time. And I find ways to keep my mind active instead of becoming a slave to my TV. Reading, brushing up on my German language and my adobe skills, even learning the ukulele. But of all of my favorite thought inducing (de-stressing) activities, my favorite is coming up with healthy recipes… because I find myself eating my feelings a lot lately. *no shame*

With Easter coming up next week – and with very little idea of what the world will look like on that day- I wanted to experiment with some dessert ideas I would have served at my traditional Easter brunch. This recipe for Chocolate Chip Cookie Cups brought a little joy to my heart and I hope it will yours as well.

Stay safe, stay well, and if you feel like eating your feelings, these cookie 🍪 cups are the way to go 😉

Chocolate Chip Cookie Cups (aka Springtime in a Cup)

Ingredients

• 1 very ripe plantain

• 2T coconut butter

• 1/2c almond flour (almond meal will work as well but will have a slightly “heartier” consistency)

• 1t baking soda

• 1t vanilla extract

• 1t cinnamon (optional)

• pinch of pink Himalayan salt

• 1/4 cup chocolate chips

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Directions

Preheat the oven to 350°F and lightly grease a mini muffin pan. In a blender, puree plantain, coconut butter and vanilla extract.

In a separate bowl sift together your dry ingredients. Pour the contents of your blender into the dry ingredients and combine.

Scoop the batter into your mini muffin pan. Bake for approximately 10 minutes or until nearly done (they’ll firm up just a bit more after they’re pulled from the oven).

When finished, allow them to cool before frosting!

Springtime Frosting

• 1/3 cup cashews

• 1/3 cup pecans

• 1/4 cup oats

• squeeze of lemon

• 1/4t blue spirulina (just for color, omit if you don’t have it)

• pinch of pink Himalayan

• 1/8t uncut stevia (use your preferred sweetener)

• 1cup (or more) of water

Directions

Puree ingredients in high powered until you’ve reached the frosting consistency you prefer.