I’m just about to unplug for a much needed long weekend away with some girlfriends!! Before I go I wanted to share a guest post I was privileged enough to write for a good friends blog- FoodSavy! Head on over and check it out!!
Just a hint I share mine and the man friends latest snack obsession 🙂
Happy longweekending everyone! hope you all get a chance to unplug and be more present! I know I don’t do it nearly enough and am really looking forward to a long weekend of ZERO phones and computers!
How beautiful is this weather were having out west right now! We are so lucky. Hope everyone is able to get out and enjoy the fresh air, Taffy has sure enjoyed her extra daily walks 🙂
Once again I got sucked into my busy busy life and forgot to post anything last week. I can’t begin to tell you how excited I am to be almost finished school!! July 24th is my last day, I can taste it! I really love school but it’s become far too much on top of work these days. Any ways enough babble from me, lets get to the goods.
I just wanted to pop in and share my newest yummy treat. I was feeling a little lazy but wanted cookies so I decided to try a cookie pie, it was a bit of a gamble but turned out delicious with a nice cakey texture. The man friend and I both agreed it was a winner.
Peanut butter coconut banana cookie pie
1 cup peanut butter (or almond butter)
2 eggs beaten
1 mashed large banana
½ cup coconut sugar
1 tsp cinnamon
1 cup coconut flakes
1 large sliced banana as a topping
2 tbsp honey to drizzle on top
A sprinkle of cinnamon on top
Mix everything in a large bowl. Scoop into a coconut oil greased pie pan (a cake pan would work). Place sliced banana on top, drizzle honey all over and sprinkle cinnamon on top. Bake at 350 for 25 minutes. Let cool for 10 minutes, cut, serve and enjoy!
Taffy enjoyed her little piece as well… she licks the pavement so I know that doesn’t mean much but I promise it’s a gooder 🙂
Wow, it has been a long long time! Sorry about that, life got busy blah blah blah. Anyways i’m back and i’m excited to share some new yummy recipes as well as some new info i’ve learned over the past few months at school.
For the past few weeks things have been extremely busy and when times are busy my creativity in the kitchen definitely goes down. I’ve been making lots of big bowls like this creamy sweet potato, chickpea quinoa salad. This salad is super easy to make and is the perfect combo of comfort and healthy.
1 1/2 cup dried quinoa- cooked up in 3 cups of water or broth
1 small red onion diced
2 large sweet potatoes or yams diced and roasted in coconut oil
optional: diced peppers
1 bunch of parsley chopped
1 can of chickpeas drained and rinsed.
Add everything together in a giant bow.
1/4 cup tahini
1/4 cup fresh lemon juice
2 tablespoons miso paste (I use the darker)
1/4 cup water
1 tablespoon maple syrup
1 large clove of garlic minced
Mix everything up until its nice and creamy. Add dressing to the salad and you’re good to go. I love to chop up some avocado to sprinkle over the salad as well but that’s totally optional. I love to make this dish for potlucks or as a make ahead salad to have in the fridge for the week, it only gets better with time 🙂 Hope you enjoy!
Like I said before i’d like to get back to more frequent posting so I will be chatting with you all again soon 🙂