Well, hello there. Long time, no see (er, read?). Yep, it's happened again. Here's summer, I think I'll have so much more time... and no, not at all. But isn't that life? Jobs, college packing, my horse, family, and friends are the names of the games these days. Life may be busy, but it's been awesome at the same time. I feel like I'm spending my last summer before I head off to college the right way!
Oh, and the food has been awesome too. Here's a few products that I've been lovely lately and definitely recommend snatching up if you're fortunate enough to come across them.
Peanut flour at long last! This stuff is. awesome. My favorite way to eat is mixed with water and then spooned over a baked sweet potato with plenty of cinnamon!
Even more addicting that potato chips, these are the perfect snack or desert! Or you could be a normal person and eat them for breakfast, but I can't personally vouch for that because, um, normal is boring ;)
While I love kale, I admit that I was a little skeptical to jump on the kale chip bandwagon. However, these little gems that my dad brought home for me (thanks, dad!) changed all of that. I am now a confessed kale chip addict.
I've heard mixed reviews about Arctic Zero, but I must say that I am a fan! This is my favorite flavor, and I highly recommend setting it out on the counter about 15 or so minutes before you eat it. It gets all melty and the texture turns from icy to just plain awesome.
Now, about that banana bread. In my opinion, it is the best banana bread I have ever had. The rest of my family loved it too, thought they admitted that it wasn't super sweet. That's what I loved about it - you can enjoy it at breakfast, lunch, or dinner and not feel like you're eating dessert. Of course you can definitely have it for dessert or even all four. And yes having it for all four in one day is totally acceptable (at least it better be or I'm in trouble! ;) Before I share the recipe, let me apologize for the beyond awful picture. Night + phone camera = one bad picture. Just sayin'.
Best Banana Bread
Adapted from this recipe.Makes 4 mini loaves or 1 regular loafIngredients:
1/4 cup canned pumpkin
1/4 cup coconut oil, melted
3 egg whites
1/4 cup agave + 20 drops stevia*
3 very ripe bananas, mashed
2 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup brown rice flour
1 cup spelt flour**
1 teaspoon baking powder
1 teaspoon baking soda
Pinch sea salt*To make it sweeter, increase stevia, increase agave and decrease almond milk, or add dry sugar (if you do this you may need to increase the almond milk).**I'm sure that you could sub whole wheat pastry flour for both flours, or even use all spelt flour or another flour of choice.Directions:
And with that, I bid you farewell. Will I be back? Who knows. College is going to be busy, and while I would certainly enjoy to keep up with my blog, I may not have the time. I will try to pop in every now and then though as I plunge into the next step of my life.
- Preheat your oven to 325 degrees and grease either four mini loaf pans or one large one.
- Combine the pumpkin, melted coconut oil, egg whites, agave, stevia, bananas, almond milk, and vanilla extract in a large mixing bowl.
- Either in a separate bowl or on top of the wet ingredients, combine, the cinnamon, flours, baking powder, baking soda, and salt.
- Mix the dry ingredients into the wet. Stir well, but do not over mix.
- Poor the batter into the greased pan(s) and bake for about 43 minutes (this is for the mini loaf pans - it may take longer for one large loaf).
- Allow the bread to cool in the pan(s) for a few minutes before transferring to a cooling rack.