Banana bread is such an old standby, isn’t it? It’s one of the very first things I ever baked, using my mom’s old copy of the Better Homes and Gardens New Cookbook — the one with the checked cover and the three-ring binder format.
Banana bread never loses its appeal for me, but sometimes, I do feel the need to tweak it just a little. I’ve replaced the eggs with flax seed, added chocolate, used gluten-free flour…everything. And it always holds up.
Today is the one-year anniversary of Almond Butter Binge!
Yep, exactly one year ago today I bought a domain name, posted an awful picture of curried carrot soup (which, actually, tasted incredible). I was looking to be the resource I felt was missing in the blogosphere — a person who doesn’t have $500 to spend on a Vitamix, but who wants to stay healthy and feed her body real food.
Happy Monday! Did you miss me? I missed you, but you would not have wanted to see what I was eating and cooking last week. After a week and a weekend full of helping pull together our school’s largest fundraising event of the year, I was wiped out — too tired to make anything apart from omelets, really, and the occasional slice of toast.
But this week is different. It seems like spring may have come to Idaho while I was otherwise occupied, and we’re suddenly on the cusp of Earth Day. Those two things have inspired me to jump on the “Green Week” bandwagon — hence this recipe, and the other green ones to follow.
Every Easter, my mom would make Grasshopper Pie, this amazing concoction made of melted mini marshmallows, creme de menthe, and creme de cacao poured into an Oreo cookie crust and chilled until solid. It was, hands down, my favorite part of the holiday, and I even wrote about a slightly fancied-up version in my food column. Continue reading
Sometimes, I need an emergency snack.
Have you ever been so busy that you sat down at your desk at 8 a.m. and didn’t look up until 3 p.m.? I had that kind of week. So there wasn’t a lot of time for lunch, and I needed something to satisfy my hunger and keep me going — fast. Luckily, these bars pack plenty of protein, fiber, and sweetness, while being easy to pack and store in my desk.
There are basically three ingredients: nuts, coconut, and prunes. Yes, prunes. Because I am still working through my huge Costco-sized bags of prunes. But you can use dates, if you like, which will give these bars a little more firmness and a little more caramelized flavor. Continue reading
So. A sweater was injured in the making of this recipe. I’d never deseeded a pomegranate before, and…well. It was a problem. Even though I followed this super-helpful tutorial.
But the end product was so incredibly worth it, and since Christmas is coming (and since you can actually buy pomegranate seeds in little containers in the grocery store), I knew you’d want to make this recipe. It’s incredibly simple, incredibly delicious and worth every second of the maybe five minutes of prep time this takes.
I go through Larabars like no one else I know. I have always been an energy bar aficionado — maybe not always, but when I became a reporter and needed to be able to grab a satisfying meal/snack that I could eat in my car, I latched onto them. The hardest part of my (highly unsuccessful) Whole30 and subsequent Paleo transition was probably giving up Luna Bars, Kind Bars and Clif Bars.
Luckily, I still had Larabars. As Larabars are just made of fruit, nuts, and sometimes a little chocolate, they are Paleo-friendly and technically Whole30-compliant if you avoid all of the peanut ones. Gluten, dairy, soy and (added) sugar-free all meant worry-free for me. Continue reading