Disclosure: This post is sponsored by Whole Foods Market. The recipe and opinions are 100% my own.

 My Mom is one of these strange creatures that says “regular chocolate chip cookies are boring.” I don’t know what planet she comes from, but that’s where we part ways. This Mother’s Day she said she wanted a “nice cookie.” I asked “what does that mean exactly?” She said “I don’t know, maybe something with peanut butter and chocolate chips.”

Oh boy…

Recently Whole Foods Market sent me a gift card to spend in store.  I thought why not get something for my Momma? There are soooo many options to choose from and I can make her those cookies she’s requesting (Whole Foods Markets have really yummy Whole Trade 365 Everyday Value^® Milk Chocolate Chips).  I could also boost her morning buzz with Whole Trade Organic Café la Dueña.  This balanced, sweet and chocolaty blend is made with beans harvested by an all-female coffee co-op in Peru, supporting equal employment opportunities for women.  Then there is the wonderful selection of *Whole Trade^®  flowers all Whole Foods carry.  I think I’ll personalize a bouquet for her. Here is a little chart on what each flower means.  I always get confused.  Happy Mother’s Day to my Mom and yours or you!

• Light red carnation – admiration
• Alstoemeria – aspirational
• Calla Lilies – regal
• Gerbera daisies – cheerful
• Pink Roses – appreciation

Ingredients for Chocolate Chip peanut butter cookies:

• 1/2 – cup creamy peanut butter
• 8 – tablespoons butter (room temperature)
• 1/2 – cup sugar
• 1 – cup DARK brown sugar (packed)
• 2 – extra large eggs
• 3 – teaspoons vanilla extract
• 1 – teaspoon almond extract
• 2 1/2 – cups flour
• 1 – teaspoon baking soda
• 1/2 – teaspoon salt
• 12 – ounces semi sweet chocolate chips

Directions:

1. In a mixer add in peanut butter, butter, sugar and brown sugar. Mix on medium speed until creamy and smooth.
2. Add in eggs and continue mixing until combined.
3. Next add in both vanilla and almond extract. Mix to combine.
4. In a separate bowl sift together flour, baking soda, and salt.
5. Then gradually pour the flour mixture into the creamy butter/sugar mixture while the mixer is running on low.
6. Add in chocolate chips. Mix until completely combined.
7. Scoop out a heaping 1/8 cup and slightly mold in your hands.
8. Then place each molded cookie on a cookie sheet lined with a baking mat.
9. Place the cookie sheet in the fridge for 30 minutes.
10. Preheat oven to 375 degrees fahrenheit.
11. Remove cookie sheet from fridge and place in the oven
12. Bake cookies for 15 to 16 minutes or until edges are golden.
13. Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
14. Enjoy!

It’s funny because even though I’m a Mom, I never think of myself on Mother’s day or how I will be celebrated.  Instead I think of my beautiful Mother whom I absolutely adore.  I try and shower her with gifts and I always plan a meal for her.  The thing is, she’s a vegetarian. Creating a dessert is the easy part of the planning for the day.  It’s the main meal that I always have to mull over.  She especially loves Mexican food (go figure,) and trying to make something slightly different than the basic vegetarian staples (enchiladas, chilaquiles, chile rellenos) is always an exercise.

Last week I was in Orlando, Florida, working on a job and found myself in this ultra swanky hotel.  At around 4:30 in the afternoon my tummy was rumbling so I made my way down to the restaurant only to find out dinner service did not start till 6p.m.  Well honey, there was no way I could hold off that long.  The all knowing maître d’ told me there was a great bar further down the hall and they served yummy appetizers and food that would keep my stomach in happy company.  I walked down the hall and found a large group of people hanging out having drinks and noshing.  I squeezed my way between two stools lined up against the bar and caught the cashiers attention.  We locked eyes and I said “I’ll have the tacos, and some sparkling water.” Next thing I knew the most gorgeous tacos were plated in front of me. They were served on a slightly puffy tortilla and jammed with shredded beef, leafy greens and a combo of avocado and  chile cream sauce.  I was either starving or those were the best tacos I had had in a LONG time because I nearly inhaled them.

Yesterday I was shopping at Walmart and ran into a package of tortillas that looked just like the tortillas I had in Orlando.  I examined the package (La Tortilla Factory) more closely and thought this was the casing to those delicious tacos.  I instantly thought I want to make some for my Mom…. I want her to try these tortillas.  I know, I’ll make her tacos for Mother’s day with almost everything those tacos had, minus the meat, and I will substitute it with baby bella mushrooms instead.  She is going to be one happy MOMMA camper. Happy Mother’s Day to all the lovely hard working Mothers.  It’s your day.

Ingredients for tacos de hongos:

• 4 – tablespoons butter
• 1 – onion (thinly sliced)
• 1 – 8 oz box of baby bella mushroom (rinsed and cut into 4’s)
• 3 – heaping tablespoons Mayonesa with lime (I used McCormick)
• 1 – ripe avocado
• 1 – small can chipotle peppers in adobo sauce
• 1 – package yellow corn tortillas (I used  La Tortilla Factory- hand made style)
• leafy green lettuce
• crumbled queso fresco

Directions:

1. In a large frying pan over a medium flame add 2 tablespoons of butter, and allow it to melt coating the pan.
2. Add onions to pan and saute for about 20 minutes, or until onions are all browned and caramelized, mixing often. 
3. Remove onions from pan and set in a dish.
4. In the same frying pan over a medium high flame add in remaining 2 tablespoons of butter, allow to melt.
5. Add chopped mushrooms to butter and saute for 10 minutes. Mixing often 
6. Remove mushrooms from pan and set to the side.
7. Let’s make the sauces: In a small bowl add in 1 tablespoon of mayonesa and avocado. Mash avocado and mayo together until creamy.
8. In a separate bowl add 2 tablespoons mayo, and 2 tablespoons adobo sauce from chipotle peppers. Mix until well combined.
9. Heat tortillas over open flame until slightly charred on each side.
10. Fill the center with a teaspoon of caramelized onions and a about 6 mushroom pieces. Then top with leafy greens, queso freso, avocado cream, and adobo cream. 
11. Enjoy!

Here is a photo of my Mom and me. I love that we both have serious afro’s happening.  The luck of having curly hair.

A few weeks ago a film crew from Arkansas (the home of Walmart) came knocking on my door, and wanted to get my perspective on sustainability. When I was first approached about the idea, I jumped at it thinking “this is my chance to let the biggest retailer in the world hear what I think can be done better, or what I would like to see more of in the future. The opportunity to represent my people and hopefully make a difference for us all. ”  That day we filmed for the better half of the morning, and I was honest and as candid as possible. I talked about recycling, renewable energy, the everyday differences I myself commit to, GMO’s, organic products, and trying to shape up the planet as much as possible to leave this world a better place for my son and the generations that follow him.

This past Tuesday I was in Arkansas for the first Walmart Sustainability Expo. A few CEO’s from the largest global companies had also gathered there to join in on making a green footprint in the quest for sustainability. I sat there in a room of over 2000 people listening to all the changes that Walmart has committed to making, and then watching as some of the largest brands followed their lead. Kellogg’s, Campbell Soup, Pepsi, Coca-Cola, General Mills, Unilever, and Proctor and Gamble all pledged to make a difference. Some companies promised to use a significant amount of less water, others promised to reduce the amount of packaging used by making smaller containers with concentrated product inside, and lastly we had the companies that pledged to reduce greenhouse gas emissions. About an hour into the conference they played the video (posted above) that my family and I were featured in along with 3 other Walmart Moms and their families. I watched the video from my seat and knew that all eyes and ears in that room were watching too. I felt so proud of us 4 Walmart Moms who stood up to make a difference, and hoped that those companies heard what we (the consumers) had to say.

Pictured below is a sketch of a group of CEO’s that had just made their pledge and were having their picture taken to document the joyes occasion.

The level of green consciousness was definitely the focal point of everyone in the room, and when I departed from the conference that night, I felt great knowing I was part of a team of people that were looking to build a better tomorrow.