I am a walking cliche. It’s a brand new year, I have vowed to eat healthier, cleaner, less overall, and just plain better this year. I’ve re-joined a gym, I’m ready to start up Couch to 5K (ahem, again), and, boy. Am I ever on a serious smoothie kick.
After enjoying smoothies that are every color of the rainbow (and loving every second of it), I think this pure white Toasted Coconut Smoothie is oh-so refreshing. Both in the looks department and in the taste department. Is there a taste department? If there was, I’d totally go there. Except then I might have a problem with my 2014 resolutions.
Lately, I’ve been getting into vegan baking. I have to admit, until recently, I associated words like “dry,” “tough,” and “cardboard” with vegan baked goods. But as it turns out, leaving out eggs, milk, and butter really doesn’t have to render a recipe tasteless. Vegan baking can result in a marvelous outcome – and you don’t even need crazy, exotic ingredients to make it happen.
We watched an episode of 30 Rock last night, one where Liz Lemon sports a “slanket” (you know, a Snuggie? A blanket with sleeves? Of course you know).
And that reminded me of the time when, a few years back, I walked by a coworker’s office and saw that she had a large swath of sapphire fabric draped across her front and, I, thinking she was wearing a Snuggie – ironically, of course, she’s a sassy gal – stopped cold and was all, “Heeey. It’s a Snuggie! Nice!”
My blueberry bush finally has blueberries! I planted it three years ago, and nothing … nothing … and then this year: bam! Blueberries! So exciting. Except … well, crap. I’m moving. Naturally. And the blueberry bush has to stay.
But. But! Our new house? A dozen, maybe more, mature raspberry plants line one of the fences in the backyard. 20 feet, maybe more, of pure happy raspberry bliss. So, you know what? I’m good with this trade. And there will be plenty of room for blueberry bushes, too. Lots of them.
And then I will make Blueberry Oatmeal Smoothies all summer long. (And raspberry ones too!)
Okay, so maybe it’s more khaki than green.
It’s happening. My daughter is saying new words every day, and as much as I’m trying not to succumb to the baby talk, well, sometimes it’s a little contagious. So I may have found myself calling her diaper a “by-poh” once or twice. Elmo is eh-ma, the cat is “me-AHHHowww” (said plaintively, just how the cat says it). And bananas? Na-na-nas. Naturally.
So today, I have brought you a vegan na-na-na chocolate smoothie. I know, I know – it’s only cute when she says it. Okay: vegan banana chocolate smoothie.
It took me awhile to succumb, but I finally have. I have tried – and, as it turns out, love – green smoothies.
Every harmonious household needs a few good dessert recipes, right?! And the very best thing about dessert? It’s vegetarian. Perfect for the mixed veggie/carnie kitchen. Nary a meat-eater complains about the lack of meat when a scrumptious dessert is placed before him or her.
Like this one, for instance. It’s a banana sheet cake packed with tiny little Reese’s Peanut Butter Cup minis. And then topped with an amazing peanut butter cream cheese frosting. And it’s delicious.
Some of my favorite creations come about because I have too much of something in the house – or not enough. In the case of these Chocolate Banana Marble Muffins, it was because of both.
We recently started receiving a box of fruits and veggies every week from a local farm. Lately, they’ve been tucking a bunch of organic bananas into each. Now, we’ve got an abundance of the suckers.
And this Saturday morning, we found ourselves with a shortage of eggs. We had exactly one.
Oh, and I was craving chocolate.